How to cook thick blackcurrant jam. Black and red currant jam - a step-by-step photo recipe for preparing it for the winter. Redcurrant and cherry jam in a slow cooker

Black elderberry jam Ingredients 1 kg of black elderberry berries, 1/2 kg of honey, 1/2 liter of water. Method of preparation This jam is not only tasty, but also healthy. If you have problems with metabolism and lead a sedentary lifestyle, you can take 1 tablespoon daily,

Blackcurrant jam with apples To prepare this jam, you need to boil the apples and berries separately, rub the whole mass through a sieve, mix the ingredients and cook until tender. For 1 kg of blackcurrant puree - 1 kg of apple puree and 1 kg

Red currant jam Ingredients 2 kg of red currant, sugar. Method of preparation: Wash the berries, mash them slightly, add sugar, put in the refrigerator for 3 hours. Then boil for 30 minutes, cool, transfer to sterilized jars, roll up

I thought for a long time: does apple jam with black currants belong to fruit or berry preparations? And I decided - what difference does it make, the main thing is that the jam turns out very tasty, simply incredible, and at the same time very thick. Rolled into jars after a month of storage, it thickens so much that you can cut it with a knife. This apple jam with an unusual currant flavor will be an excellent filling for pies, puff pastries and other sweet pastries. Blackcurrant gives the preparation that same natural sourness that jam or jam desperately lacks. The appearance of the workpiece is also pleasantly striking: a dark thick jam, similar to jelly.

I rub the berry puree through a sieve, obtaining a uniform, seedless consistency. So apple jam with currant berries turns out tender, it’s easy to eat even with a spoon, like a regular dessert. What else I like is that you can use not only fresh berries, but also frozen ones to make jam. So if you have it, take it out and cook it safely. Just let it defrost in advance.

I recommend the proportion of apples, berries and sugar 1:1:1.5. That is, for every kilogram of currants there is a kilo of apples and one and a half kilograms of sugar. Previously, I took half as many berries and did not get the rich color and taste of currants. If you love black currants and preparations made from them, the proportions indicated above are ideal.

Ingredients

• 1 kg of ripe sweet apples of any variety;
• 1 kg black currants;
• 1.5 kg granulated sugar.

The jam boils down quite strongly, and there is a lot of waste - you will need to cut off the peel of the apples and remove the core, and discard the branches of the currants. So the yield of the finished product from the amount of ingredients indicated in the list is small: 500-600 grams. You can roll up a half-liter jar of jam, and serve the rest for tea, spreading it on bread or toast.

Preparation

Prepare in advance clean containers for packaging the jam, tin lids for the winter, nylon lids for storing the workpiece in the refrigerator, as well as dishes for cooking. You can take a small cauldron, in which the fruit and berry mass will boil down well.

Wash the apples, peel and core them. Grind using a food processor (attachment - metal blade). Add a glass of sugar, stir the apple mixture and cook for 20-25 minutes over low heat, stirring constantly.

Wash, dry and sort the blackcurrants. Only the berries should remain, without twigs or leaves. Grind them using a blender or food processor, and then rub through a sieve. Add the tender berry mass to the pan with applesauce and boil everything together for another 5-10 minutes. The fire under the pan should be minimal.

Leave the jam to cool. After an hour, grind it using an immersion blender into a homogeneous smooth mass, heat to a boil, add sugar and mix thoroughly. Cook over low heat until thickened, stirring constantly with a wooden spatula. Place the apple jam with black currants in sterile jars and cover with nylon lids. Store in the refrigerator once cooled. If you want to make apple and currant jam for the winter, cover the jars with tin lids and roll them up. This apple jam with an unusual currant flavor will be an excellent filling for pies, puff pastries and other sweet homemade baked goods.

Although currants are a very healthy berry, they cannot be stored for long. Currants cannot be stored in the refrigerator for more than 2 days. To capture all the benefits and sweetness of fresh berries, it is customary to process them for the winter. An excellent solution is jam. This preparation for the winter is cooked quite simply, but has an unsurpassed taste and rich aroma. The step-by-step recipes with photos presented below will help cooks prepare dense and thick black and red currant jam for the winter without much difficulty.

Classic redcurrant jam for the winter

According to this recipe, red currant jam is cooked without adding starch or gelatin. However, the delicacy still turns out thick and dense.

Ingredients

• red currant – 3.5 kg;
• sugar – 2 kg.

Cooking process

1. First of all, you need to thoroughly rinse the currants and discard them in a colander so that all excess moisture is removed.

1. The prepared berries are poured into the container for making jam. The dish is closed with a lid and placed in the oven, which has been preheated. There the workpiece is kept for 10 minutes. It is very important that the fruits become soft.

1. Using a juicer, you need to process the red currants. You can rub it through a sieve or colander with small mesh.

1. The resulting liquid is poured into the pan. Granulated sugar is also poured in there. The mixture is placed on low heat. The crystals should completely dissolve. This usually takes 5-7 minutes.

1. The composition should not be boiled. The mass simply simmers on minimal heat. You will get a kind of jelly.

1. The finished red currant jam is poured into pre-prepared jars. You need to wait about 10 minutes for a crust to form on the surface of the dessert. Only then can you seal the containers with lids.

Blackcurrant jam for the winter

Blackcurrant jam turns out to be very aromatic. Since the berry contains a sufficient amount of natural gelling substance, there is no need to use any additional “fastening” components.

Ingredients

• black currant – 1 kg;
• water – 100 ml;
• sugar – 800 g.

On a note! You can dilute the composition by adding 10 g of vanilla sugar.

Cooking process

1. First you need to sort out the blackcurrants from debris and twigs. You should also put aside all damaged copies. Good berries should be washed and placed in a sieve.

1. A quarter of the total mass of fruits must be transferred to a separate container. The rest of the currants should be crushed with a mixer or blender.

1. The resulting puree is poured into the pan. Vanilla and regular sugar are also added there, and whole fruits are poured out. The workpiece is placed on medium heat and mixed. We have to wait for it to boil.

1. When the future jam begins to boil, the heat should be reduced. The foam is removed from its surface with a spoon or slotted spoon. All that remains is to boil the composition to the desired degree of thickening.

1. All that remains is to pour the finished blackcurrant jam into jars that have been previously sterilized. The containers are tightly sealed with lids. The containers must be turned upside down and left in this position until thoroughly cooled.

Redcurrant jam with watermelon for the winter

The original beautiful red currant jam with watermelon is a real find for those with a sweet tooth. This unusual dessert is distinguished by its spectacular appearance, wonderful aroma and pleasant, unobtrusive sweetness. At the same time, even the youngest cooks can prepare it using a step-by-step recipe with photos.

Ingredients

• fresh red currants – 300 g;
• granulated sugar – 100 g;
• watermelon pulp – 300 g;
• water – 30 ml;
• corn starch – 12 g.

Cooking process

1. First you need to prepare the red currants. The berries are torn from the branches, washed, dried, sprinkled with granulated sugar and placed on medium heat.

1. The watermelon pulp is separated from the rind. The fruit is cut in random order. The pulp must be ground in a blender. After dissolving the sugar in the currants, add the resulting watermelon puree. The mixture is cooked for 5-7 minutes.

1. A medium-sized piece of melon should be cut into cubes. At the end of cooking, it is transferred to almost finished jam. You also need to dilute cornstarch in cold water. When the jam begins to boil, the composition is introduced into this mixture in a thin stream. The products in the pan must be stirred constantly.

1. At this time, the jars are sterilized separately. The prepared jam is transferred into them. The containers are covered with towels or napkins. At room temperature, the original dessert should cool down. Only then are the jars of redcurrant and watermelon jam sealed.

Currant jam with gelatin

Despite the fact that black and red currants are excellent gelling products, you can make wonderful jam based on these berries and gelatin. Such a workpiece will turn out to be very plastic and tender.

Ingredients

• red and black currants – 1 kg;
• instant gelatin – 2 tbsp. l.;
• sugar – 1.2 kg;
• star anise - 2 stars;
• water – ½ l;
• lemon – ½ pc.

Cooking process

1. The currants need to be sorted out and freed from debris, twigs, and leaves.

1. The berries should be washed.

1. The fruits are filled with a small amount of drinking water and placed on fire.

1. The currant mix should be boiled for about 5 minutes. You need to add star anise to the mixture, which is then removed from the mixture. Otherwise, the jam will turn out to be overly tart.

1. The composition is passed through a sieve, food mill or colander.

1. The juice from half a lemon and sugar are added to the resulting puree.

1. The future red and black currant jam must be cooked for another 7 minutes. Then the mass is removed from the stove and dissolved gelatin must be added to it. The workpiece is thoroughly mixed several times.

1. In the meantime, you will need to sterilize the lids and jars. You can easily check the finished jam: pour a little delicacy onto the plate.

If it “wrinkles”, then cooking can be completed. All that remains is to spread the thick and surprisingly aromatic black and red currant jam with gelatin into jars.

Redcurrant and cherry jam in a slow cooker

Juicy, piquant and surprisingly aromatic jam is made from red currants and cherries. This winter delicacy can be prepared in a slow cooker. The unique feature of this delicious dessert is its jelly and dense texture.

Ingredients

• currants – 400 g;
• cherry – 400 g;
• sugar – 0.5 kg.

On a note! In this recipe, red currants can be replaced with black or white varieties.

Cooking process

1. First you need to prepare the berries: sort, wash and dry them. The branches of the currants are torn off, and the seeds must be removed from the cherries.

1. Red currants are crushed in a blender. But you can use a food processor or other equipment.

1. The same actions are performed with cherries. You also need to get the most tender puree from it. In the case of this berry, a meat grinder is also suitable.

1. All berry preparations are poured into a common container.

1. The amount of sugar specified in the recipe is poured into the mixture.

1. All components are thoroughly mixed.

1. Next, the berry-sugar mixture for the future puree is poured into a multicooker bowl. The fruit composition must be boiled. To do this, set the “Stew” mode on the multicooker. The timer must be set for at least 30 minutes.

1. All that remains is to put the finished hot and surprisingly aromatic currant and cherry jam, prepared in a slow cooker, into jars. Containers must be pre-sterilized. The containers are screwed under the lids, turned upside down, and wrapped in a blanket. In this form they should cool down on their own.

Video: how to make currant jam for the winter

Watch video recipes for making currant jam and prepare this delicious dessert yourself! The excellent taste and enchanting aroma will certainly turn your head and that of all your household members.

The denser structure of the jam allows you to make sandwiches and not be afraid that it will spread on your fingers or on the table. Therefore, jam occupies a very important place in cooking. Filling for pies, filling in cupcakes, additive in soufflés and ice cream... Blackcurrant jam, in addition to being very healthy, is also very tasty and aromatic.

The technology for making blackcurrant jam is simple and similar to making jam, but there are still slight differences.

As with all other preparations, the berries need to be sorted, washed and peeled.

Place the washed berries in a saucepan and sprinkle them with sugar. Some varieties of blackcurrants are a little sour, so you need to calculate the amount of sugar based on the sweetness of your particular currant. Usually, to make jam, sugar is taken from half the weight of the berries to the same.

Black currants need to be chopped a little so that they release juice. Some housewives immediately grind the berries through a meat grinder and only then cook them, but this does not affect the cooking speed. After all, black currants are very soft and the berries boil very quickly, but you need to grind them through a sieve in any case. Seeds and skins are not allowed in jam.

So, grind the berries and put the pan on low heat again. You need to boil the currants by 2/3 of the original volume to achieve the desired density.

If the currants have already boiled down to the required volume, but it seems to you that the jam is still liquid, then this is a wrong impression. When cooled, the blackcurrant will thicken very quickly, and if you cook it even longer, the sugar will begin to burn and your jam will acquire an unpleasant aftertaste.

You should not add citric acid, vanilla, or other spices to blackcurrant jam. It already has its own bright taste, which should not be interrupted or improved.

Prepare the jars, pour the hot jam into them and close the lids. If you plan to store the jam for a long time, it is better to store it in a cool place. At room temperature, its shelf life does not exceed 6 months.

How to make blackcurrant jam for the winter, watch the video: