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TOP 21 recipes for making delicious blackcurrant jam for the winter

Fresh blackcurrant jam is a delicious treat. The berries retain their useful properties well in a canned state, so in winter they will become a real storehouse of vitamins for households. The advantage of this jam is that you can not only smear it on toast and bread and eat it, but also use it as a fragrant filling for buns, pies, add to ice cream, cocktails.

Features of cooking currant jam for the winter

Unusual dark jam is obtained from blue-black berries, sour in taste. Depending on how many minutes the composition is cooked, a thick or liquid jam is obtained. The longer, the thicker the delicacy will be.

Housewives note that the taste of currant jam is highly dependent on the variety. It is possible to determine which one you like the most only by experience.

Specificity of product selection

The rules, the larger the fruits, the better, do not apply in the case of making jam. For the mixture, choose berries of medium size and the same degree of ripeness. Otherwise, they may burst during the cooking process and creep apart, turning into an ugly dark mess.

The currants should be firm and shiny, not too sweet in taste, but not too sour.

Before cooking, the berries are carefully sorted out, washed, the tails must be removed and dried on a clean surface.

Container preparation rules

Small jars are suitable for currant jam - up to 0.5 liters. The containers are sterilized in the oven, microwave, over the spout of a boiling kettle - there are no special requirements for the method.

Sterilization of containers is a prerequisite. If at least one microbe remains, then the currant jam will swell, and all the work of the hostess will go down the drain.

How to cook black currant jam at home?

Use one of the proven recipes.

The easiest recipe

For cooking you will need:

1 kg of berries;
0.5 kg of sugar;
0.5 liters of water.

The currant is covered with sugar and left for 4 hours. When she lets out the juice, it is placed in an enamel bowl with a thick bottom. Cook for no more than five minutes with water. Then the mixture is cooled. The process is repeated once more, the foam is removed, the hot composition is quickly rolled over the banks.

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Without cooking

This option does not roll over.Have to take:

1 kg of berries;
0.5 kg of sugar.

To make the jam correctly, the fruits are not softened in a blender or in a meat grinder, but are ground with a wooden crush in a bowl. The resulting mixture is mixed with sugar and put on low heat. Leave for six hours - the jam is ready.

Five minutes

A delicious treat can really be prepared in just five minutes. It is taken:

2 kg of currants;
1 kg of sugar.

The berries are mixed with sugar, mixed, infused until juice appears. Bring to a boil and simmer for five minutes over high heat. Remove from heat and cool. Repeat three times. Roll up in jars hot.

In liquid syrup

This option can be made according to the classic recipe, but in this case half of the berries are pre-ground in a blender. Their juice is mixed with sugar syrup, this mixture is added to whole fruits and rolled all together.

With dried apricots

In order to cook, you need:

1 kg of currants;
0.5 kg of dried apricots (bright orange, large, fleshy);
0.5 kg of sugar.

The currants are left overnight with sugar for juicing. In the morning, it is placed on the stove in an enamel pan with thick walls. It is boiled for five minutes, finely chopped dried apricots are added. It is brewed for another 15 minutes and rolled into banks.

With raspberries

Making a treat with other berries is a good idea. This will enrich the taste and fill the jam with even more nutrients. It is necessary:

1 kg of berries;
0.7 kg of raspberries.

Raspberries and currants are covered with sugar for 4 hours. Then it is put on the stove and heats up quickly. It is removed and cooled. Boil again, but over low heat, 25 minutes.

On fructose

Those who cannot, for a number of reasons, have options with granulated sugar can cook. You will need:

1 kg of main ingredient;
fructose 600 grams.

The currants are ground in a blender and boiled. Fructose is added to it.

It is important to remember that fructose loses all of its properties when boiled for more than 7 minutes.

With ginger

There are no difficulties in making ginger jam. Made according to the standard recipe, ginger, peeled and cut into small pieces, is added at the very end.

With orange

For cooking you will need:

1 kg of main ingredient;
2 large oranges.

It is done as standard, 5 minutes before the end of cooking, squeeze lemon juice (half), finely chopped slices (second half). Boiled until thick.

With apricot

Apricots per kilo of berries are 800 grams, in a different proportion are standard. The main thing is that the fruit is juicy, fleshy, but not overripe. Apricots are covered with sugar along with currants - so they will start up delicious juice.

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With cherry

For a kilo of currants, take 0.8 kg of cherries. The berries are peeled, seeds and twigs are removed, placed in a blender. For beauty, you can leave some part of the whole. When the juice is released, boil for 25 minutes over low heat with sugar syrup.

With gooseberry

Gooseberries and currants are taken in equal proportions. Sugar for 2 kg of berries - 1 kg. The ingredients are placed in an iron container, covered with sugar and waiting for the juice to appear (holes must be made on the gooseberry with a toothpick). Cook in two sets of 15 minutes.

With apples

Have to take:

500 grams of apples;
600 grams of currants;
5 glasses of sugar;
2 glasses of water.

Syrup is brewed from sugar and water. Berries are dipped into it and boiled until bursting. The foam is collected. Finely chopped apples are added to the mass and boiled for another 20 minutes. When the mixture begins to thicken, remove and roll into jars.

With vanilla

It is made according to a standard recipe, vanillin is added 1-2 minutes before the end. If vanilla sticks are used, remove them before rolling.

With red currant

Red and black currants are covered with granulated sugar, left for 5 hours. Boil in two sets of 5 minutes each.

In a multicooker

First, the berries are immersed in a multicooker for frying for 3 minutes (they will start to burst). After - stewing for 2 hours.Add granulated sugar, vanillin. This jam is very thick and aromatic.

In the airfryer

Conveyor grill is a unique opportunity to try something new. The bottom line is that the berries begin to burst and acquire a different shade. Once this happens, they are dipped in sugar syrup and boiled for 4 minutes.

In a frying pan

Black currants are thrown into a hot frying pan. Berries burst - reduce fire. 15 minutes are made on this juice, after which pre-prepared sugar syrup is added.

In a bread maker

The algorithm is similar to a multicooker. The slowest mode is selected so that the fruits evaporate as much as possible.

In the microwave

The syrup is prepared first. The fruits are placed in a container for five minutes at 800 watts. Then they switch to 500 W and wait 30 minutes. Pour in sugar syrup and send again for 10 minutes.

Jelly jam with blueberries

Need to:

0.5 kg of currants;
0.5 kg blueberries;
0.6 kg of sugar;
gelatin.

The berries are ground in a blender or grind through a sieve. Cook for 15 minutes over low heat. Gelatin, previously diluted with water according to the instructions, is added at the end. The gelatin mixture should not boil.