Is it possible to make jam from frozen fruits? Frozen strawberry jam, favorite recipe

From fresh berries currants are boiled during harvest. Jam from frozen berries can be made at any time of the year, which is very convenient, the main thing is to have supplies of currants in the freezer. They cook it mainly for two reasons - either they want it homemade jam, or it needs to be unloaded, and urgently, freezer. In terms of taste, appearance, aroma and preparation technology, such jam is no different from jam made from fresh berries. Now you will find out how to cook it. The proportions of berries and sugar are standard - one to one.

Ingredients:

Frozen blackcurrant – 1 kg.,
Sugar – 1 kg.

Frozen blackcurrant jam - recipe

All you need to make frozen blackcurrant jam are berries and sugar. Of course, if desired, you can add any other berries or fruits to it, citrus fruits are especially good. So, defrost frozen currants at room temperature, or put it in the microwave to defrost.

After it melts, use a masher to puree it. You can, of course, grind it in a blender or meat grinder. In this case, you will get a more uniform consistency.

Fill up berry puree from black currants with sugar.

Stir. Let it sit and release the juice.

Pour into a saucepan. The cooking time for currant jam will depend on what you want the result to be - liquid or thick, like jam. The jam will be ready within 20 minutes after boiling.

To get more thick jam Cooking time increases to 1 hour. In any case, you need to cook it over low heat, stirring and skimming off the foam formed during boiling.

Ready blackcurrant jam pour into jars. Once cooled, store in the refrigerator under an airtight lid. Plus you can close it. tin lids for more long-term storage. Using this principle, you can also make jam from frozen apricots, raspberries, blueberries, cherries, strawberries, strawberries. What about

Pre-frozen berry jam

For 1 kg of berries - 1.5 kg of sugar.

To berries chokeberry soaked easier sugar syrup, it is better to first freeze the berries. To do this, pour them onto a metal sheet and place them in the freezer compartment of the refrigerator for 2–4 hours. When freezing, the water in the cell sap turns into ice crystals, which, with their sharp edges, tear the delicate cell walls. Through the numerous microcracks formed in this process, the penetration of sugar from the syrup into the berries during jam cooking is significantly accelerated and facilitated. Immediately, without defrosting, place frozen berries into a saucepan, pour in syrup and cook at low boil for 12–15 minutes. Then remove from heat, let sit for 5–8 hours and cook again until tender.

From the book Collection of recipes for the microwave oven author Borodin Anton Anatolievich

Berry jam 500 g mixed berries (e.g. raspberries, strawberries, blackcurrants, blueberries), frozen or fresh; 500 g gelatin with sugar; juice of 1/2 lemon Wash fresh berries and remove roots. Place frozen berries in a flat pan, cover, defrost and

From the book Sweet Dishes author Melnikov Ilya

Berry jam 500 g mixed berries (e.g. raspberries, strawberries, blackcurrants, blueberries), frozen or fresh; 500 g gelatin with sugar; juice of 1/2 lemon. Wash fresh berries and remove roots. Place frozen berries in a flat pan, cover, defrost and

From the book Homemade preparations (canning without salt and sugar) author Polivalina Lyubov Alexandrovna

From the book of 1000 culinary recipes. author Astafiev V.I.

Basic rules for freezing vegetables and berries and preparing dishes from frozen foods Vegetables and berries intended for frozen storage must be carefully selected and cleaned, because one unripe, damaged or unwashed fruit can

From book 365 best dishes separate power supply author Mikhailova Lyudmila

Compote from frozen fruits and berries Frozen fruits or berries (plums, cherries, strawberries, raspberries, etc.) can be used to prepare compote in the same way as fresh ones; however, they do not require any cooking. Frozen fruits should be rinsed with chilled

From the book Dishes from Canned and Frozen Foods author collection of recipes

Compote of frozen fruits and berries Ingredients: frozen fruits – 500 g, granulated sugar for syrup - 0.7 cups. Frozen fruits or berries (plums, cherries, strawberries, raspberries, etc.) can be used to prepare compote in the same way as fresh ones. Frozen

From the book Losing weight with soups author

Multilayer jelly from frozen berries 100 g frozen berries (strawberries, cranberries, black currants), 1 lemon, 1 orange, 3 tbsp. spoons of sugar, 12–15 g of gelatin, 500 ml of water. Prepare juice from thawed berries. Pour in the pulp. hot water, then bring to a boil, simmer

From the book Drinks and Desserts author Collection of recipes

Vitamin cocktail from frozen berries 8 frozen strawberries, 2 bananas, 1 cup orange juice, ice Mix all ingredients in a blender and pour into

From the book Cooking with a blender, food processor, mixer author Nesterova Daria Vladimirovna

From the book Preserves, jams, jellies, marmalades, marmalades, compotes, confiture author Kashin Sergey Pavlovich

Wild berry jam 1 kg of berries, 1.5 kg of sugar, 400 g of water, 2-3 apples. Clear the berries of impurities, wash in several cold waters and strain well in a sieve. Then blanch for 5 minutes until softened. Pour the berries prepared in this way with hot syrup and cook without

From the book 50,000 favorite recipes for multicooker author Semenova Natalya Viktorovna

Frozen berry mousse with lemon zest Ingredients 400 g frozen cherries, strawberries, red currants, 10 g lemon zest, 6 eggs, 200 g sugar.

Method of preparation Carefully break the eggs, separate the yolks from the whites. Grind the berries in a mixer From book author Holiday salads

Lukovkina Aurika

Fruit and berry jam Jam from whole apricots Ingredients 1 kg of apricots (slightly unripe), 1–1.2 kg of sugar, 3–4 g of citric acid. Method of preparation Wash the apricots thoroughly, prick each fruit with a pointed wooden stick, blanch for 2–3 From the book Fruit bushes in your garden

author Zhvakin Victor Frozen berry jelly 400–500 g strawberries and raspberries (frozen), 1 ? –2 tablespoons of starch, 2 liters of water, sugar. Prepare frozen berries, rinse them. Place the berries in the multicooker bowl. Add sugar to taste. Pour in warm water

, close the cover and install From the book Multicooker for Kids. 1000 author best recipes

Vecherskaya Irina Frozen berry salad Number of servings – 2 3 1 soaked apples fresh peach or nectarine 100 g frozen cherries , blackberries, lingonberries or other berries 200 g cottage cheese 100 g seedless raisins 200 ml heavy cream

50 g caster sugar Preparation

From the author's book Dessert of frozen sea buckthorn berries Lightly frozen berries can be served as a dessert with sugar, honey, sour cream whipped with sugar or heavy cream

50 g caster sugar Preparation

Frozen berry compote Ingredients: 400 g (package) of frozen berries, 1 orange, 50–70 g of sugar, 2 liters of water. Preparation Place the berries, without defrosting or slightly defrosting, in a slow cooker, add orange slices and sugar to taste (for example, for cranberries, sugar needed, but for

You can make jam from frozen blackcurrants whenever you want, as long as you have some in the freezer.

By big secret I would like to say that they cook it not only when the desire to eat arises blackcurrant jam, but also when you urgently need to empty the freezer.

In taste, aroma and appearance, jam made from frozen currants is no different from jam made from fresh berries.

Now you will learn how to make frozen blackcurrant jam; the recipes are very simple and tasty.

Making jam from frozen blackcurrants

frozen black currants – 1 kg
sugar – 1 kg

If desired, you can add something else, such as citrus zest.

How to make blackcurrant jam from frozen berries:

1. Defrost frozen currants at room temperature or in the microwave using the “Defrost” function.

When defrosting in air, the container with berries must be shaken periodically so that they defrost evenly.

2. Mash with a masher or puree with a blender, scroll through a meat grinder if you want to get a jam-like consistency.

Saving is easy! Find out how to pay MANY times less for light with a simple device.

Order an energy saver and forget about the previous huge expenses for electricity

3. Pour sugar over the berries, stir and let stand so that the currants release juice and the sugar dissolves.

4. Transfer to a saucepan. Let it boil and cook, stirring, for at least 20 minutes over low heat, skimming off the foam.

The thickness and readiness of the jam is checked one drop at a time from a spoon; place a drop on a plate and make sure it does not spread. But you can simply be guided by your own taste.

If you want to get a thicker dessert, then increase the cooking time for currant jam to 1 hour.

5. Ready jam Pour blackcurrants into clean jars.

Let cool, cover nylon covers or tighten with screws.

How to cook frozen currant jam in a slow cooker

How to make frozen currant jam:

1. Place the berries in a bowl and keep for 1.5-2 hours at room temperature to thaw.

2. Cover the blackcurrants with sugar and leave for another 2 hours so that the berries release their juice.

3. Mix well, add 100 ml of water and mix a little with a masher or spoon.

4. Transfer to a slow cooker, turn on the “Stew” mode for 1 hour.

During this time, you will need to stir the berries several times with a spatula, and after boiling, remove the foam.

5. At the end of cooking frozen blackcurrant jam in a slow cooker, remove the remaining foam and cool.

Place into clean jars and close with lids.

Recipe for frozen blackcurrant jam

You can make jam from frozen blackcurrants whenever you want, as long as you have some in the freezer. As a big secret, I would like to say that they cook it not only when there is a desire to eat blackcurrant jam, but also when there is an urgent need to empty the freezer. Taste,

Frozen blackcurrant jam

Ingredients

Black currant (frozen) – 230 g

227 kcal
25 min.

Cooking process

Of course, we are all accustomed to making jam from fresh berries during their ripening season. But you don’t always have time to do the preparation; it’s much easier and faster to freeze the berries. However, I ask you to spend a little time preparing the berries for freezing, and then in winter you will not have to defrost and sort them. After picking, sort the berries, rinse and dry, and then put them in the freezer. If you purchased frozen berries in a store, you cannot avoid the stage of defrosting and quick rinsing. I took care to prepare the berries in the summer, so I will make jam from frozen black currant without defrosting the currants.

To make jam, I always take berries and sugar in a volume-to-volume ratio, with the exception of very sweet or very sour berries or fruit. This time I indicated the weight in the ingredients, but I just took identical bowls, it’s very convenient.

Place the frozen berries in a saucepan and put it on the fire. No water!

Let the berries defrost on the stove for 5 minutes, stirring gently. The currants will release juice.

Add half the sugar.

Stir and place again strong fire, bring to a boil and cook the berries for 5 minutes, stirring. If there is foam, remove it.

It's time to add the second half of the sugar. Remove the pan from the heat, add sugar.

For 5 minutes, gently but vigorously stir the sugar until completely dissolved, without putting the pan on the heat any longer. This simple technique will allow you to get thick jam. Leave the jam to cool slightly. That's all, you can pour some tea and treat yourself to frozen blackcurrant jam! Fresh, tender, very aromatic - this jam is especially tasty in winter!

The jam turns out thick and rich. Look, it doesn't spread on the saucer.

Almost all the berries remain intact. Prepare for your health!

Frozen blackcurrant jam

A proven recipe for making frozen blackcurrant jam, step by step with photographs.

How to make jam from frozen currants

If little jam was made during the summer season and there was not enough of it until the end of the cold season, or it was not cooked at all, and the entire currant harvest was frozen, then before the onset of the new season, from the surplus frozen berries you can make jam. It turns out no less tasty, aromatic and healthy than classic jam from fresh raw materials. We present to your attention the recipe for “Frozen currant jam”.

To make jam from frozen currants you need

Let's start cooking:

4. After this, put the bowl on the fire. Heat the berries with sugar to a boil and turn off the heat. All contents are good, but mix carefully. All sugar should gradually dissolve in the released juice. For this currant jam need to stand for a couple more hours.

5. After this, turn on the heat again, bring to a boil and cook the jam from frozen currants within five minutes.

Frozen currant jam is ready. You can drink tea with it, serve pancakes or pancakes with it.

This method of making jam is suitable for any frozen berry. Even if there are only a little bit of 100 - 200 grams left of each type of berry, you can make assorted jam. Thus, you can get delicious jam from frozen berries and free up space in the freezer for a new harvest.

How to make frozen currant jam - recipe with photo

Step by step recipe“Frozen currant jam” with photo. Frozen berry jam turns out tasty and aromatic, not inferior to the classic one.

Frozen blackcurrant jam. Step-by-step recipe with photos

- Preparation
- 10 minutes
- Cooking time
- 50 minutes

Jam from fresh currants is made during harvest. Jam from frozen berries can be made at any time of the year, which is very convenient, the main thing is to have supplies of currants in the freezer. They cook it mainly for two reasons - either they want homemade jam, or they need to unload, and urgently, the freezer. In terms of taste, appearance, aroma and preparation technology, such jam is no different from jam made from fresh berries. How to cook frozen blackcurrant jam, you will find out now. The proportions of berries and sugar are standard - one to one.

Frozen blackcurrant jam - recipe

After it melts, use a masher to puree it. You can, of course, grind it in a blender or meat grinder. In this case, the jam will have a more uniform consistency.

Sprinkle blackcurrant puree with sugar.

Stir. Let it sit and release the juice.

Pour into a saucepan. The cooking time for currant jam will depend on what you want the result to be - liquid or thick, like jam. The jam will be ready within 20 minutes after boiling.

To obtain thicker jam, the cooking time is increased to 1 hour. In any case, you need to cook it over low heat, stirring and skimming off the foam formed during boiling.

Ready blackcurrant jam pour into jars. Once cooled, store in the refrigerator under an airtight lid. In addition, you can close it with tin lids for longer storage. Using this principle, you can also make jam from frozen apricots, raspberries, blueberries, cherries, strawberries, strawberries. How about rhubarb and poppy seed jam?

Frozen blackcurrant jam

Frozen blackcurrant jam. Step-by-step recipe with photos Preparation 10 Minutes Cooking time 50 Minutes Fresh berry jam

Homemade frozen currant jam

It would seem, why make jam from frozen currants, if in the summer, during the season, you can make it from fresh berries? The answer is simple. In the summer there is not always time to tinker with preparations, because freezing currants is much easier. In addition, in terms of taste, color, aroma, and preparation technology, such jam is no different from that prepared in the summer.

Five-minute frozen currant jam

The five-minute currant recipe is very simple and straightforward. Suitable for both long-term storage and immediate use.

Pour layers of sugar and berries into a large double-bottomed saucepan or enamel bowl.
Everything is placed on high heat and brought to a boil. You need to be very careful - when cooking this jam, a lot of foam is released. It is advisable to collect it in time and intensively stir the jam.
After boiling, you need to time it for 5 minutes and after this time, turn off the pan with the sweet mass.

Let the jam cool slightly and pour it into previously sterilized jars. Allow to cool completely and place in a cool, cool place.

“Raw” frozen currant jam without cooking

This jam contains as many vitamins as live berry because it doesn't work heat treatment. More sugar is always added to this recipe than the berries themselves - 2 or 2.5 times. Sugar forms a crust near the currants and prevents the jam from disappearing.

Frozen berries are removed from the freezer and defrosted.
Then the berries should be passed through a meat grinder or crushed in a blender. Using a blender, the mixture will be more homogeneous and thick.
Mix everything with sugar and let the jam brew.
Then pour it over sterile jars, cover with a layer of sugar on top and close.
Jam should be stored exclusively in the refrigerator or deep cellar.

IN this recipe The berries can also be left untouched. The defrosted currants are covered with sugar and juice is released. The whole mass is carefully mixed and sent into sterile jars, which are covered with a small layer of sugar on top and closed with lids. It is advisable to use jars no larger than 250 grams.

Making frozen currant jam in a slow cooker

Making jam in a slow cooker is very simple. You can set the stewing time, which determines the thickness of the jam. In this recipe, you can put a lot of sugar and set the simmering time for more than two hours - the jam will caramelize and become jelly-like after cooling.

red or black currants – 1 kg
sugar – 2 kg

Frozen berries are poured into a slow cooker and sprinkled with sugar. You can add half a glass of sugar to prevent the jam from burning.
Everything is mixed and put on stewing mode for one and a half to two hours. Remove the steam valve or it is better to cook with the multicooker lid open.
The jam will boil strongly and produce a lot of foam; you need to have time to skim it off. After the end of the program, the jam should be allowed to cool slightly, then pour into sterile jars and close with a lid. The jam can be stored in a dark, slightly cool place.

For homogeneity of jam and improvement taste qualities, it is better to blend currant berries in a blender. This jam can then be used in confectionery or when making homemade yoghurts.

Homemade frozen currant jam

Homemade frozen currant jam can be prepared using several options. In the article we described in detail the simplest recipes.

Five-minute frozen currant jam

The five-minute currant recipe is very simple and straightforward. Suitable for both long-term storage and immediate use.

Ingredients:

currants – 1 kg
sugar – 1.5 kg

Preparation

Pour layers of sugar and berries into a large double-bottomed saucepan or enamel bowl.
Everything is placed on high heat and brought to a boil. You need to be very careful - when cooking this jam, a lot of foam is released. It is advisable to collect it in time and intensively stir the jam.
After boiling, you need to time it for 5 minutes and after this time, turn off the pan with the sweet mass.

Let the jam cool slightly and pour it into previously sterilized jars. Allow to cool completely and place in a cool, cool place.

“Raw” frozen currant jam without cooking

This jam contains the same amount of vitamins as a live berry, because it does not undergo heat treatment. More sugar is always added to this recipe than the berries themselves - 2 or 2.5 times. Sugar forms a crust near the currants and prevents the jam from disappearing.

Ingredients:

currants – 1 kg
sugar – 2.5 kg

Preparation

Frozen berries are removed from the freezer and defrosted.
Then the berries should be passed through a meat grinder or crushed in a blender. Using a blender, the mixture will be more homogeneous and thick.
Mix everything with sugar and let the jam brew.
Then pour it into sterile jars, cover with a layer of sugar on top and close.
Jam should be stored exclusively in the refrigerator or deep cellar.

In this recipe, the berries can also be left untouched. The defrosted currants are covered with sugar and juice is released. The whole mass is carefully mixed and sent into sterile jars, which are covered with a small layer of sugar on top and closed with lids. It is advisable to use jars no larger than 250 grams.

Making frozen currant jam in a slow cooker

Ingredients:

red or black currants – 1 kg
sugar – 2 kg

Preparation

Frozen berries are poured into a slow cooker and sprinkled with sugar. You can add half a glass of sugar to prevent the jam from burning.
Everything is mixed and put on stewing mode for one and a half to two hours. Remove the steam valve or it is better to cook with the multicooker lid open.
The jam will boil strongly and produce a lot of foam; you need to have time to skim it off. After the end of the program, the jam should be allowed to cool slightly, then pour into sterile jars and close with a lid. The jam can be stored in a dark, slightly cool place.

To ensure the homogeneity of the jam and improve the taste, it is better to puree the currants in a blender. This jam can then be used in confectionery or in making homemade yoghurts.