How to cook blackcurrant jam

Blackcurrant jam is considered an independent delicacy. It is often consumed with bite with tea, added to ice cream, desserts, spread on bread. Sweet treats take pride of place in the kitchen cabinet of many families, delighting people of all generations. To date, experienced housewives have brought out many recipes that can be translated into reality in a matter of hours.

Blackcurrant jam: a classic of the genre

• granulated sugar - 1.1 kg.
• black currant (ripe) - 950 gr.
• drinking water - 145 ml.

1. Cooking jam begins with the preparation of berries. They need to be sorted out, then thrown into a colander and rinsed. Without fail, exclude spoiled copies, discard twigs and leaves.
2. Leave the fruit on a sieve to liquid glass. Now spread a towel on the kitchen table, put currants on the fabric. Leave it for half an hour to dry.
3. Put the fruits in a bowl, mash with a kitchen pestle until you get porridge. You can also use a blender, it will chop the berries better.
4. When the mixture becomes homogeneous, put the composition in an enameled cookware for cooking. Pour in drinking water, send the container to the stove. Wait until the mixture begins to boil.
5. After the formation of the first bubbles, simmer the berry for another quarter hour. Do not leave the kitchen, the composition must be constantly disturbed. Now introduce granulated sugar in portions, wait for the crystals to dissolve.
6. When you pour out all the sugar, set a medium heat and simmer for half an hour. 10 minutes after the beginning of languishing, reduce the burner to a minimum. Turn off the heat, let the jam cool without a lid.
7. At this time, wash the dishes for packaging, half-liter containers will do. Sterilize containers and lids, dry. Put the jam in the jars, roll them up, cool. Keep in the cold.

Currant jam with ginger

• ginger (root) - 15 gr.
• currants - 900 gr.
• chopped cinnamon - 8 gr.
• granulated sugar - 900 gr.

1. Prepare the currants. It must be rinsed, dried, mashed. Put the pulp in a heat-resistant dish, pour sugar, send to the stove.
2. Put minimum power on the burner, cover with a lid. Cook until the granules of sand dissolve. When the crystals melt, increase the heat.
3. Boil a treat for a quarter of an hour. During this time, peel the ginger from the top coat, grate it or grind it in a coffee grinder. Add to the berries, sprinkle cinnamon.
4. Stir the treat, let it boil for another 8-10 minutes. At the end of the specified period, turn off the fire. Cover, cool, pack in containers.

Blackcurrant jam in a slow cooker

• filtered water - 175 ml.
• granulated sugar - 850 gr.
• currants - 1.15 kg.

1. Rinse the fruits under the tap, dry on a sieve and a cotton towel. Remove the currants from the brushes, discard the rotten berries and leaves.
2. When you take a healthy ripe currant and wash it, send the fruits to the bowl of the multicooker. Pour in water, set the program "Cooking" or "Baking".
3. At a temperature of 95-105 degrees jam is cooked for a third of an hour. After passing the specified period, move the berries on a fine-grained sieve. Rub the currants in a separate bowl.
4. You should have a soft, smooth gruel. Pour granulated sugar, again send the composition to the cup of the multicooker. Set the "Cooking" mode, prepare the composition for a quarter of an hour.
5. When the device emits a squeak about the end of the program, immediately put the hot mixture into sterile jars. Roll well or cover with nylon covers.

Seedless Currant Jam

• granulated sugar - 775 gr.
• black currant (necessarily moderately ripe) - 950 gr.

1. To begin with, it is important to prepare the berries for further action. Wash the fruits under the pressure of cool water, sort the berries.
2. The composition with rot is not suitable for cooking jam. Throw sticks, leaves, branches. Pour the currant with warm water, leave for 10 minutes, drain the liquid.
3. Put the composition on a gauze or towel, leave to dry. When the berry dries, scroll it in a meat grinder or blender. You need to get a mushy mass.
4. Now take a small section strainer, start grinding the mashed potatoes so that the bones remain on the grid. If there is a need for repeated grinding, do not neglect it.
5. When you get the mass without skin and bones, put the currant puree in an enamel pan. Pour the sweetener into the fire. Boil the composition on average for 8 minutes.
6. After the specified time, turn off the burner, leave the jam for 7-10 hours to insist (all night). After passing the allotted stage, boil the currant mass for another quarter of an hour.
7. After that, cover the treat with a lid, let it stand for the rest of the day (at least 6 hours). During this period, have time to sterilize the dishes and lids for twisting.
8. Pack refreshments on prepared containers, prepare a steam bath. Take a wide pan, line it with a cloth. Put the cans inside, fill with cool water to the shoulders.
9. Bring the liquid to a boil, then pasteurize the product for 12-15 minutes. Carefully remove the container with a tack, immediately roll up and turn the neck down.

Currant Jelly Jam

• granulated sugar - 1.65 kg.
• blackcurrant - 2.2 kg.
• edible gelatin - 35 gr.
• drinking water - in fact

1. Go over the berries, rinse the currants, remove branches, leaves, rotten elements. Send healthy, suitable fruits in a bowl and cover with warm water, leave for 15 minutes.
2. Pour out the liquid, dry the raw materials on towels. Pass the compound through a sieve, meat grinder or blender. When you get an even mass, wipe it through cheesecloth. Such a move will remove the bones.
3. Mix gelatin with granulated sugar, knead and fill with water according to the instructions. Combine the currant porridge with the previous composition, send in the cold for 2.5-3 hours.
4. When the set time has passed, put the mass on the burner. Cook for 15 minutes, then leave to infuse for 1.5 hours. Repeat twice.
5. After boiling and insisting, pour jelly jam on prepared clean jars, twist the lids and turn the container over. Leave her in that position for half a day.

Blackcurrant jam with oranges

• granulated sugar - 1.35 kg.
• black currant (ripe, but not overripe) - 1.1 kg.
• orange - 2 pcs. (about 330-350 gr.)

1. Put the berry mass in a strainer, rinse under the tap. Throw away twigs and leaves, exclude wrinkled elements. Leave the currant to dry for 25-40 minutes. If necessary, lay it on a towel.
2. Now use a food processor, blender or meat grinder. You can also rub the berry through a sieve with a shallow section of the holes. Pour granulated sugar into the berries, grind with a fork.
3. Put the mass on the fire for cooking. Put a little power, languish the composition under the lid. At this time, peel the citruses, do not touch the white base.
4. Squeeze the juice from the pulp, pour in to the currant, and pass the zest through a fine grater or blender.
5. Combine all ingredients in a saucepan. Cook the jam for a third of an hour, with breaks every 10 minutes (interval is 1 hour).
6. While the mixture is boiling, clean the container. It must be scalded with boiling water and dried. The same manipulations are carried out with covers. Pour jam and cork.

Blackcurrant and cherry jam

• granulated sugar - 1.3 kg.
• pitted cherries - 900 gr.
• ripe black currants - 900-950 gr.

1. Rinse the berries and dry them in a colander. Put on kitchen towels, wait for the liquid to evaporate. Eliminate bad fruits, branches and leaves.
2. Pour sugar into the composition, mash with a fork, transfer to a heat-resistant dish. Cook under the lid for 20 minutes, then let stand for 3 hours. Repeat the manipulations.
3. Rub the jam through a sieve, if necessary add more sugar and boil. Pack in containers, tighten with a special key, clean in the basement.

Often currant jam is supplemented with gooseberries, ginger, orange and other components. You can cook assorted berries in two shades without fear of spoiling the taste. Vary the amount of sugar according to the individual desires of the family.

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