Five-minute jelly-like blackcurrant jam. Currant jam without cooking

Blackcurrant is a storehouse of vitamins. Save them for the winter by preparing them very delicious jam according to recipes from our selection!

• Blackcurrant - 11 cups
• Sugar - 14 glasses
• Water - 2 glasses

Sort out the blackcurrants, rinse and let the water drain.

Pour 2 cups of water and 7 cups of sugar into a saucepan.

Boil the syrup - the sugar should completely dissolve.

Place all the currants into the boiling syrup, bring to a boil and cook for 10 minutes. Remove from heat.

Add the remaining sugar and stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!

Recipe 2: jelly-like blackcurrant jam (with photo)

Absolutely everyone likes jelly-like currant jam - both adults and children. This delicacy can be eaten with bread, added to tea and consumed simply in its pure form.

• Ripe black currants – 2 kilograms;
• 2 kilograms granulated sugar.

You need to carefully sort the berries, select all the leaves, twigs and stalks.

Wash the currants warm water from dirt and dust.

Spread a towel on the table and pour berries on it in several layers and leave until completely dry.

Then pour the currants into a large cup and, using a masher, you need to thoroughly mash all the berries.

After crushing, put the entire mixture on a sieve and wipe thoroughly.

The remaining currant pulp can be thrown away or left for preparing other dishes.

Cover the container with a lid and bring to a boil over medium heat.

Then cover everything with a lid and leave to cook for about 10 minutes.

After that, open the lid, put it on medium heat and boil for 5 minutes. Stir everything, it is advisable to use a wooden spoon for stirring.

Remove the container with jam from the heat and leave to stand at room temperature about 2 hours.

After that it's ready jelly jam Remove the blackcurrant from the stove and leave to cool.

Meanwhile, sterilize the jars and lids.

Pour the jam into jars and close nylon covers.

Can be stored in any cool, dark place or in the refrigerator.

Recipe 3: how to make thick blackcurrant jam with spices

Jam with spices turns out to be very aromatic and acquires a new, completely different taste. Anise, cinnamon and cloves add flavor to the currants oriental note, doing winter sweetness not only useful, but also very original.

In order for the berries to be saturated with the aroma of spices, you must first make a syrup and leave it for several hours. This will allow the sweet mass to absorb the aroma of spices as much as possible and, during heat treatment, “give” them to the currants.

Berries for confiture should be firm, ripe and sweet. This will help you make the perfect jam.

• black currants (500 grams);
• granulated sugar (400 grams);
• cloves (3-4 pcs.);
• cinnamon (¼ tsp);
• anise (¼ tsp);
• water (150 ml).

Let's do flavored syrup: pour sweetener into the pan and add the necessary norm water.

Add spices: cloves, cinnamon and anise.

Cooking sweet preparation 12 - 15 minutes (after boiling). Let it sit for 2 - 3 hours.

We prepare the blackcurrant fruits and place them in aromatic syrup. We can first strain it to extract the clove and anise seeds.

Cook the oriental currant jam for 22-25 minutes.

Pour the hot berry mass into previously prepared containers and seal. This jam can be stored for at least 7-10 months.

Recipe 4: five-minute blackcurrant jam (step by step)

Due to the thick structure of the jam, it can be used to fill dumplings or sweet baked pies. Just imagine what kind of cake you can make in winter - cut the sponge cake in half, layer curd cream and lay the jam in an even layer - children will definitely prefer such a delicacy to a store-bought one, and adults are unlikely to refuse such a tasty treat. In a word, if you have enough currants, jam simply must be on the shelf of your bins.

• currants – 0.5 kg.,
• sugar – 0.5 kg.

Pick a currant bush, or buy already picked berries at the market. Place all the currants in a large bowl/basin, add water. You can see that dry leaves and twigs have floated to the surface; they need to be carefully removed. Rinse the currants again in a sieve.

Now take a kitchen blender or meat grinder, place all the berries into the technique and puree.

Place the chopped currants in a bowl or saucepan and simmer for about three minutes. If desired, rub through a sieve, but to ensure that different-sized pieces of berries remain in the jelly, it is enough to go through it well with an immersion blender.

Pour a portion of granulated sugar into the crushed currants, return the container to the stove and boil from the moment of boiling for exactly five minutes. In the process, remove the foam that will appear on the surface of the berries.

The currant mixture turns out to be quite thick; when it hardens, it will be even thicker.

Divide the five-minute mixture into sterile jars. You can store it in the refrigerator, or you can seal the jars with a key and cool them under a blanket. Then move it to the cellar and leave it until winter.

Recipe 5, simple: healthy live jam - blackcurrant and raspberry

This recipe does not require cooking blackcurrant and raspberry jam. Raw blackcurrant and raspberry jam is not only healthy and aromatic, but also thick, reminiscent of jelly. Using my step-by-step recipe with photos, you will learn how to prepare such a preparation from summer berries.

• 2 kg black currants;
• 2 kg raspberries;
• 2-3 kg of granulated sugar.

Prepare blackcurrants. To clean it of dry tails, simply wash it in a large bowl with plenty of water, and collect any floating tails and other debris with a small colander. Green stalks - tear off. Dry clean berries.

Wash the raspberries.

Grind raspberries and black currants using a meat grinder or blender, adding a small amount of sugar.

Add the remaining granulated sugar.

Stir the raw jam until the sugar crystals are completely dissolved.

Make jars and lids sterile. Load the cooled jars with raw currant-raspberry jam and close the lids.

After a couple of hours, jam made from raspberries and black currants without cooking becomes like jelly due to great content pectin in black currants.

Recipe 6, step by step: jam with orange and currants for the winter

Very unusual way Making jam is presented below. Why is he interesting? Firstly, the list of ingredients for this jam includes orange. And secondly, this is a recipe for jam that doesn’t need to be cooked!

• 1 kg currants;
• 1.5 kg sugar;
• 1 orange.

Sterilize jars and lids for currant jam. Wash the orange and pour boiling water over it to remove the wax.

Then grind it together with the peel using a meat grinder or blender.

Repeat the same steps with currants.

Then combine the fruit and berry puree, add sugar and stir. Leave the mixture at room temperature for a couple of hours. Stir the mixture several times during this time and wait until the sugar completely turns into syrup.

After the sugar has dissolved, put the jam in jars and roll up.

Store the jam in the refrigerator. Even after a year it will retain its taste and beneficial properties.

Recipe 7: how to make delicious jam with currants and gooseberries

This jam has several cooking options: “live” jam without cooking and “10-minute” jam with short-term heat treatment of the berries and the addition of orange, which I want to tell you about today.

Both varieties of jam have a thick, jelly-like consistency. Allows you to save natural color and aroma fresh berries, and the combination of berries black currant and gooseberries give unusual and so good taste that it’s simply impossible to tear yourself away from the jam.

• Black currant – 1 kg
• Gooseberries – 0.5 kg
• Sugar – 1.5 kg
• Orange - 0.5-1 pcs. (to taste)

Prepare the ingredients according to the list. The ratio of berries can be changed: add 250–500 grams of gooseberries per kilogram of currants or mix the berries in equal quantities.

The proportions of sugar for making “live” jam from gooseberries and currants are classic - 1:1 or 1:1.5, while the total weight of the berries should be taken into account. For the version of jam with the addition of orange, you can use a little less sugar and add it to your taste.

Wash the berries, dry them, sort them. Remove stalks and sepals.

Grind. I use a blender, but you can also use a meat grinder or chop the berries by hand. Additionally, you can rub the mixture through a sieve to remove the seeds - I don’t do this.

To prepare a version of jam with orange, additionally pour boiling water over the orange, cut into slices and remove the seeds. Add to berries and chop.

Mix berry puree with sugar.

As the sugar dissolves, the mixture will become increasingly silky, glossy and jelly-like.

“Live” currant and gooseberry jam is ready.

Bring the jam with the addition of orange to a boil over medium heat and, reducing the heat, cook for 10 minutes.

Place the jam into sterilized jars.

Sprinkle 1-2 tbsp of “live” jam on top. Sahara. A layer of sugar on the surface of the jam is an additional protection against the penetration and proliferation of bacteria. Seal the jars with sterilized lids, either plastic or metal.

Turn over the jars of hot jam and wrap them until they cool completely.

Blackcurrant and gooseberry jam is ready.

Store “live” jam in a cool room, cellar or refrigerator. Heat-treated gooseberry and currant jam can be stored at room temperature.

The recipe for this jam evokes complex feelings. You read the name, it says “jelly-like blackcurrant jam”, you look at the composition and cannot believe your eyes: is it really possible that by adding so much water you will get thick jam, and not compote? And yet it is a fact. I have been making this jam for several years now, and I have given the recipes to relatives and friends. Everyone makes just such currant jam - jelly-like, thick, with rich taste and sweet juicy berries. The main thing is not to change the proportions, not to sprinkle sugar “by eye”, not to reduce the amount of water, and to accurately measure the amount of berries. To avoid the hassle of weighing, I will give the recipe in glasses. You can take a glass of any size, because it serves as a measure for all the ingredients. Another plus of this recipe is that it is remarkably simple. There is no need to add sugar to anything at night, there is no need to keep track of time. And the last note: hot jam is liquid, it will become jelly-like when it cools, that is, the next day.

Ingredients:

• Blackcurrant - five glasses,
• Water - two glasses,
• Sugar - seven glasses.

How to make jelly-like blackcurrant jam

Blackcurrant jam cooks very quickly, so jars need to be prepared in advance. They can be sterilized thoroughly, under steam or in the oven. I just pour boiling water over them, then drain it and let the jars cool completely. So far, not a single jar of jam has exploded.

While our jars are drying, we sort out the currants, remove all the branches, and make sure that no crushed or spoiled berries get into the jam. Take a deep bowl, add currants, fill completely cold water, remove pop-up branches and leaves. We wash the currants under running water.

Pour the currants into a sieve, shake off excess liquid, and dry the berries on a plate or kitchen towel.

We wait for it to boil again and immediately add sugar. Mix. Cook for 5-7 minutes over medium heat.

All. Immediately pour the jam into jars and seal the jars with boiled lids. Cool the preserved food under a blanket, turning the jars upside down, until the glass is completely cooled.

We store the jam on a shelf in a cool room - cellar/pantry/basement.

Bon appetit!

• black currant - 1 kg;
• granulated sugar - 1.2 kg;
• water - 1 glass.

The most delicious blackcurrant jam recipe

• We sort the berries and wash them.
• Pour water into a large enamel pan and boil.
• Add the berries and cook over medium heat for exactly 10 minutes.
• After this, add granulated sugar and bring the jam to a boil, stirring.
• Pour the prepared hot jam into sterile jars and immediately roll up with metal lids.

This blackcurrant jam is stored for a very long time and turns out absolutely not sour, with a delicate taste.

Don't be scared large quantity water, thick currant jam and desired consistency- with soft skin of the berries.

• CURRANT RECIPE JAM-FIVE MINUTES

You will need: 1.5 kg of sugar, 1 kg of currants, ½-1 glass of water.

So that while making jam currant berries not wrinkled, dip them in boiling water for a few minutes before cooking, then drain in a colander.

Sort the berries, rinse and dry. Pour water into an enamel pan or basin, add sugar, stir and bring to a boil. Pour the berries into the boiled syrup, bring everything to a boil again and after boiling, simmer over low heat for 5 minutes, then immediately pour the hot jam into sterilized jars and seal with lids.

RECIPE FOR CURRANT JAM-JELLY

You will need: 10 glasses each sugar and currants , 2.5 glasses of water.

Pour the sorted and washed berries into an enamel container or stainless steel bowl, add water, bring to a boil, boil for 2-3 minutes, add sugar, bring to a boil, boil over moderate heat for 5-7 minutes. While hot, spread the jam into sterilized jars, roll up the lids and wrap in a blanket, leave in it for a day, then store in a cool place.

And more recipes:

Recipe for delicious jam: 11 cups of currants, 16 cups of sugar and 3 cups of water. PREPARATION: Boil 3 cups of water and 8 cups of sugar for 10 minutes. Add 11 cups of currants without stirring. Cook for 10 minutes. If the berries are overripe, cook for 5 minutes. Add 8 cups of sugar, boil for 1-2 minutes and place in sterile jars and roll up.

Another recipe- -3 cups of water + 8 cups of sugar, bring to a boil and add 11 cups of currant berries, bring to a boil and boil for 15 minutes, turn off and add another 8 cups of sugar, mix gently, then mix gently 2-3 times again, that’s all. Lay out You can use it in jars either hot or cooled. It turns out like jelly.

And another recipe: I have tried many recipes for making jam in my time, and I have decided for myself this way: I never cook syrup from water and sugar. Giving any berries the opportunity to release juice themselves, sprinkling the moss with sugar.. And in own juice I'm already cooking. My grandmother used to make this kind of jam with a wooden masher. When the berries are twisted, the metal causes oxidation and a metallic taste appears. The masher is wooden, the bowl is enameled, and the spoon should also be wooden in any case. It is better to cook in several steps for 5 minutes and let the jam cool. I cook any berries and apples this way. Good luck to you, hostesses!

And one more thing: And I never cook at all black currants and I do this - I take two identical glasses. I pour currants into one, sugar into the other. I pour the berries into an enamel ladle (this is more convenient) little by little and sprinkle with sugar. I grind with a wooden masher until it forms a paste. It is important to maintain the proportions (glass to glass). When everything is done I grind it, put it in a large container and let the sugar dissipate for a day. I transfer it into clean jars. It is even stored on the balcony and the vitamins are preserved.

Taste berry jam familiar to all of us since childhood. Caring grandmothers and mothers enthusiastically prepared marmalades, jams, and confitures, because they knew for sure: you couldn’t do without such a delicacy in winter! It has always served delicious filling for a pie, as a savory component of cream or as a stand-alone dessert. And in unpleasant periods, when colds occurred, it also helped a lot in fighting the disease. This means that you and I cannot ignore this tradition if we want to have a rich table and good health. the site suggests starting small - making five-minute currant jam, a recipe for which can save the time and effort of modern housewives.

About the benefits of black currant

According to doctors and folk experts, this berry is the most valuable among garden crops. It contains such a concentrated amount of vitamin C that even when currants are frozen or heat-treated, this element does not disappear anywhere. And in combination with vitamin P, it is able to resist atherosclerosis. Currants will also help with problems with respiratory system, liver, kidneys. The berry can prevent heart failure, decreased IQ levels in older people, Alzheimer's disease, and even the appearance of malignant tumors. Blackcurrant juice is used as a restorative after surgery and serious illnesses. Folic acid, contained in currants, reduces the harmful effects of radiation, removes toxins and heavy metals.

Advice! Just 50 grams of jam or fresh berries a day will fill you up useful substances, which any organism so needs.

However, you need to remember that currants are not a panacea, and in some cases they can be dangerous. For example, with thrombophlebitis, it can increase blood clotting, which will lead to a worsening of the patient’s condition. And undiluted berry juice can become an allergen for a small child.

How to make five-minute currant jam?

Preparing the berries. We sort out the blackcurrants, weed out green or overripe berries, remove the stalks, leaves, and twigs. Wash thoroughly in cool water, maybe twice. The cleaner our raw materials are, the better the jam will be preserved in winter.

How to package the confit legal? It is better to seal both “5-minute” blackcurrant jam and other types of jam in small jars, about half a liter in volume. We select exclusively whole jars, without chips or cracks. Wash them thoroughly with baking soda and sterilize with any in a known way. We do the same with the lids: perfectly smooth (preferably new), without traces of rust or mold, wash and boil. We cover the sterile jars with lids and put them in a place where no one will temporarily disturb them and will not disturb the absolute internal cleanliness, because the safety of the preparations also depends on it.

What else do we need? To make jam you need a large container. For example, enamel pan, copper or aluminum basin for food products. The optimal volume of such a pan is from 2 to 6 liters. You also need a wooden spoon or spatula with a long handle to stir the hot mixture and pour it into the jars. If you prefer to sterilize already packaged products, metal preservation tongs will come in handy. Kitchen scales or measuring containers and, of course, a seaming machine will not be superfluous.

Important! If you don’t have a seaming machine on your farm or you simply don’t want to bother with traditional capping, you can close the jam with ordinary nylon lids. Such blanks will not be airtight, therefore they will last less than their counterparts under metal lid. The solution is simple: store the jars in the refrigerator and eat the contents first.

Some tricks. To prevent the jam from burning, bring it to a boil over medium heat, and simmer on the lowest heat. In addition, you can use a divider - it will evenly distribute the heat and prevent the jam from sticking to the walls of the dish.

Classic blackcurrant jam “5-minute”

Take equal proportions of sugar and currants, as well as half a glass of water. Bring one glass of sugar and all the water to a boil to make syrup. Pour 1 cup of berries into this liquid and boil for 5 minutes, stirring continuously. Again add a glass of currants and sand, boil for 5 minutes. Add all the ingredients in these portions. When the mixture has boiled down sufficiently, pour it into jars and seal. Although this currant jam is called “five-minute”, the actual cooking time turns out to be longer and directly depends on the available volume of berries. However, its taste exceeds all expectations and fully justifies the several hours spent.

Classic blackcurrant jam “5-minute”

Blackcurrant jam “five-minute jelly”

Everything is much simpler in this recipe, and finished product is not inferior in terms of quality characteristics. Thanks to the natural gelling properties of the berries, you can cook wonderful jam blackcurrant “5 minute” jelly-like. Households and guests will definitely appreciate this delicacy, because the favorite taste is combined with an unusual shape.

We will need 6 cups of sugar, 4 cups of currants and 2 cups of water. Pour half the sugar into water and boil. Add all the berries and boil for 5-7 minutes. Then add the remaining sugar, carefully stir the mixture and boil for another 5 minutes. We pack the hot confiture into prepared containers, roll it up, and put it under a warm blanket until it cools completely.

Express blackcurrant jam with orange

This method of preparing is also called “raw” jam, since it is not used here. heat treatment product. Per kilogram let's take some currants one and a half kilograms of white granulated sugar and one orange. Grind the citrus directly with the peel in a meat grinder or blender until pureed. We do the same with berries. Combine both masses, add sugar, mix well and leave for a couple of hours until the sugar crystals completely dissolve. Then pour the jam into sterile jars. Pour a centimeter layer of sugar on top of each container to prevent fermentation. We store the dessert in the refrigerator.

For the winter, you can, of course, sprinkle any fresh berry with sugar, freeze it or twist it (as many did before), or you can prepare delicious jelly-like blackcurrant jam for the winter.

This one is thick and fragrant jam can be used to prepare yeast baked goods as a filling or eat delicious sandwiches with bread and hot tea.

Blackcurrant jam “Pyatiminutka” is prepared very quickly, but the berries do not overcook and there is more left in them. This is a jam-jelly with a wonderful blackcurrant aroma.

Usually such jam from other berries is cooked with less sugar and without water. But Pyatiminutka blackcurrant jam, as an exception, is prepared with the addition of water.

Required Ingredients:

• 11 cups currants (without branches)
• 14 cups sugar
• 3 glasses of water

Preparation of jelly blackcurrant jam for winter:

Boil water and add 7 cups of sugar, boil for 7-10 minutes.

Add all the berries and boil for 7-10 minutes. Add the remaining sugar, turn off when the sugar dissolves. Immediately put into jars and roll up, and “under a fur coat”.

Don’t be confused by the fact that initially the mass is quite liquid. After cooling it will be the desired thickness.

Five-minute thick blackcurrant jam for the winter

According to this recipe, the jam is not very sweet. If you like very sweet jam, add granulated sugar to taste.

You will need:

• 1 kg of berries,
• 300 - 500 g sugar

How to make blackcurrant jam for the winter Five minutes - step by step recipe with photo:

Pour the washed berries into a copper bowl for jam and immediately cover with sugar.

It is necessary to cook over low heat and stir constantly so that the berries mix with sugar, do not burn and give juice.

When it boils, cook for another 5 minutes and, when hot, put into jars and close with lids.

Rinse pre-washed jars with boiling water and allow to dry. The jam has a pleasant color and a fresh currant taste.

In the same way, you can cook pitted cherries and gooseberries.

A simple recipe for blackcurrant jam Five minutes for the winter

What you need to know about black currants

Just a few words about black currants - for general development. Without exaggerating at all, we can safely say that currants are a real storehouse of health. These small and slightly tart berries contain four times more vitamin C than the recognized leaders lemon and orange.

It's hard to believe, but to provide for the body daily dose Vitamin C is enough to eat just 15 berries! This is why doctors recommend consuming currant berries if there is a lack of vitamins in winter, with pulmonary and colds.

Let's talk about the benefits of currants. It has the property of increasing blood circulation and protecting the intestines from fermentation processes.

It can also reduce stomach acidity and improve metabolic processes in the human body. Currants are twice as rich in antioxidants as blueberries. It’s not for nothing that they call it a pharmacy from a branch!

It is also interesting that during processing and subsequent preservation, currants do not lose their useful qualities. That is, all vitamins and minerals remain in it, unlike other berries and fruits.

This is another unconditional argument in favor of making delicious blackcurrant jam.

Secrets and subtleties of making blackcurrant jam for the winter

Black currants will produce more delicate taste, if you first blanch the berries in a juicer for 2-3 minutes. Then they will not wrinkle and will be completely filled with juice.

There are dozens of ways to diversify the taste of currant jam. For example, you can mix different berries by adding gooseberries, raspberries, red currants, etc. to blackcurrant jam.

The main thing is to endure correct proportions. For 15 cups of berries, try to use the same number of cups of sugar. The main mass should be currants. For example, for 13 glasses of this berry, two glasses of gooseberries or two glasses of raspberries.

Currant jam will turn out very tasty if you do not cook it. This jam will have a more appetizing color for the winter. By the way, with this cooking method you can add a couple of times less sugar.

If you suffer from thrombophlebitis, unfortunately, you cannot eat currant jam. But this is not a reason not to cook it. Prepare currant jam and treat it to your family and friends!