Five minutes - blackcurrant jam. Five-minute blackcurrant jam - recipes with jelly, glasses, without water
- This is a simple and very convenient way to prepare currants for the winter, in which the berries remain soft and intact. At the same time, they do not wrinkle and do not have time to turn into a homogeneous puree. And all this because the jam cooks quickly. Of course, the name “five-minute” is conditional, and in fact the jam is cooked for about 10-12 minutes after the moment of boiling. But anyway, this recipe is a quick fix more attractive for housewives.
It turns out a little liquid, not as thick as we are used to seeing boiled currant delicacies, since it is cooked with the addition of water and in syrup. But the syrup still turns into jelly after cooling. If this does not happen, then the jam is undercooked, and it should be boiled for a couple more minutes to evaporate excess water. The main sign that the jam is ready and has hardened into jelly is the appearance of plaque on the walls of the container in which it was cooked; that is, the jam will begin to stick to the walls without draining.
The proportions for five-minute blackcurrant jam are as follows: in the recipe, the ratio of the volume of currant berries to granulated sugar and the volume of water should be = 4 cups of berries + 6 cups of sugar + 2 cups of water. To avoid mistakes, it is better to measure products using identical containers. In this case, it is definitely impossible to get confused. But if the ingredients are bought by weight, then 4 cups of currants = 1 liter jar (700-750 g), and 6 cups of water = 1.35-1.4 kg. The components for other recipes are measured in the same way; for example, to the workpiece "".
Method of preparing the recipe " Blackcurrant jam – five minutes»:
? Some of the granulated sugar is dissolved in water and brought to a boil. Afterwards, currant berries (sorted, washed and dried) are poured into the resulting syrup and boiled for about 7 minutes, while stirring gently. Be sure to remove the foam periodically. Then the remaining sugar is poured into the undercooked jam, and it is boiled for an additional 5 minutes.
While the jam is cooking, the jars are prepared. They must be washed and scalded with boiling water. Ready quick currant jam poured into jars and sealed with boiled lids. After cooling, the jam is stored in a dark, cool place.
There is another way to cook blackcurrant jam – five minutes. Or rather, it will be jelly. In him more sugar, and it can be stored even at room temperature. Berries for jelly are washed, sorted and dried. Afterwards you need to weigh them to find out how much sugar is needed. Or measure the currants in a jar: 1 liter jar fits approximately 700 g.
The currants are laid out in a basin and filled with water so that the berries are barely covered; On average, 1 kg of berries will require 2 glasses of water. And you can cook the currants over moderate heat for 15 minutes from the moment of boiling, skimming off the foam.
Then granulated sugar is added, and the jam is again brought to a boil and boiled for another 15 minutes, stirring constantly. The jelly is ready when it begins to thicken and “cling” to the walls of the pelvis. This means it can be packaged in jars and closed. You can store the jelly, just like jelly, at home.
Currant is a very common plant; it grows in Europe, Asia, and North America. There are many varieties of it. Interestingly, currants belong to the gooseberry family.
Black currant berries are one of the healthiest, they are a real treasure trove of health. It is rich in vitamins A, B, C, P, organic acids (citric and malic), useful substances, such as potassium, iron, zinc and others. The content of ascorbic acid in currants is several times higher than in citrus fruits. Jam, compotes, marshmallows, jellies, marmalades, and currant wine are prepared from blackcurrant berries. Currant leaves and fruits are brewed and used for decoctions or as tea.
Currants are very useful for prevention colds, for blood purification and hematopoiesis, as well as for atherosclerosis. Helps with cardiovascular diseases. Blackcurrant jam is not only tasty, but also very healthy. Therefore, it is imperative to prepare it for the winter.
In previous articles we looked at recipes, and. Today we’ll look at some recipes for making currant jam.
Blackcurrant jam is a wonderful dessert; it turns any tea party into a celebration. It can also be used for filling pies and added to cake creams. It is prepared quickly and stores well. There are many ways to make jam. Let's look at some of them.
Recipe for thick blackcurrant jam for the winter
Properly prepared jam retains all the beneficial properties of the berry. When processed, currants almost do not lose their amazing qualities and fill our body with vitamins, strengthen the immune system, improve digestion, and make us feel better during colds and flu.
Making jam has long been a traditional activity in our country. After all, it is important to take vitamins not only in the summer, but also to stock up on them for the winter. And in this matter, currant jam is our first assistant.
Ingredients:
- sugar – 1 kg,
- currants – 1 kg,
- glass of water.
How to make currant jam:
We sort, wash and dry the currants. When the berries are prepared, we begin to make blackcurrant jam for the winter. It is necessary to take into account the differences from and. The berry releases juice slowly and requires more sugar. Typically, proportions from one to one to one to one and a half (currants to sugar) are used.
Currant jam will turn out tasty and tender, with whole berries, if you blanch them in boiling water for several minutes before processing, followed by cooling in cold water. The time depends on the size and ripeness of the fruit.
It is advisable to use water good quality– spring or purified from the tap. You can buy drinking water.
Pour water into a basin or enamel pan and add sugar. We put our dishes on the fire and bring to a boil.
After boiling, add a little currant and cook for a few minutes, stirring.
Gradually add currants and sugar. We prepare all the jam like this, adding a glass of berries and a glass of sugar alternately every five minutes.
Cook over low heat, stirring constantly and removing foam.
Pour the hot jam into sterilized jars.
We close the lids and turn the jars over and wrap them up.
Currant berries are prone to oxidation, so the jam is rolled up with lids that do not oxidize.
The jam can be stored at room temperature.
Five-minute blackcurrant jam
This jam is prepared very quickly and therefore there are a lot of vitamins left in it. The berries are not overcooked, each currant remains soft and whole. The jam is prepared with a small amount of sugar and the addition of water.
Ingredients
- sugar – 1.3-1.5 kg (depending on the acidity of the berries),
- currants – 1 kg,
- glass of water.
How to make blackcurrant jam 5 minutes:
The jam is called that because it takes 5 minutes to cook. Five minutes is a very popular recipe, since all the vitamins are preserved in such currant jam. Despite heat treatment, the berry retains all its beneficial properties.
It is advisable to pick currants a week after ripening, before the berries begin to crack. The harvest can be harvested with brushes, and the berries can be separated before processing.
So let's get started. We prepare our currants. We clean the berries from debris. We remove twigs, sepals, and unripe fruits.
We wash the berries under cold water(under slight pressure so that it remains intact) and leave it in a colander so that the water can escape. Many housewives, before cooking, scald the currants in a colander so that the berries do not burst during the cooking process and in order to remove the film from them. Next, dry the berries.
Pour sugar (1.5 kg) into a saucepan and pour water (200 ml). Cook sugar syrup.
After the syrup has boiled and the sugar has dissolved in it, add currants to it. We are waiting for it to boil. Turn it off immediately.
Leave the berries for 2 hours so that the currants are saturated with syrup.
How long to cook currant jam? If it is used as a dessert, then the processing time can be any. If we want to focus on beneficial properties currants, then you need to reduce the time of its heat treatment.
After this, put our currant jam on the fire and boil for 5 minutes, stirring with a wooden spoon. We remove the foam. Cook the jam over low heat.
We check the readiness: to do this, drop some jam on a saucer; if a drop of jam does not spread, then the currant jam is ready.
Pour the jam into sterilized jars.
And we roll up.
This currant jam is perfectly stored at room temperature.
Five-minute blackcurrant jam jelly
Five-minute aromatic blackcurrant jelly is an excellent winter treat. At first glance, the process is labor-intensive, but in fact, even a novice housewife can handle it. This jam is prepared very quickly and easily. It freezes perfectly, since the berries contain natural pectin, and the consistency is like jelly, without the need to add gelatin or other thickeners. The jam can be used to bake various pies or simply spread on bread. This jam is a wonderful dessert for tea in the cold winter.
Ingredients
- sugar – 1.5 kg,
- currants – 1 kg,
- glass of water.
How to make jam:
This recipe allows the use of overripe or underripe berries, as well as very large or small berries. We prepare the berries as usual: sort them, rinse them in a colander and dry them.
We prepare the berries immediately before processing - remove the twigs and sepals. There is no need to do this in advance, because after such cleaning the vitamins in the skin and pulp begin to quickly deteriorate.
Beat our blackcurrants with a blender.
Take a colander and put three layers of gauze on top. We pass our currants through a sieve.
We wait until all the juice has drained and squeeze out the remainder by hand.
Currant jam should be prepared in enamel, glass or any other container that is not prone to oxidation.
We get blackcurrant juice.
Add sugar.
We put our future jelly on the fire and slowly bring it to a boil. Cook for 5 minutes.
To check the readiness of the jelly: you can drop the jam onto a cold dish and if the drop turns into jelly, then it is ready.
Pour the hot jelly into jars that have been previously sterilized in the microwave, oven or steam. When the jam has cooled, close the lids. There is no need to turn the jars over.
Store in a cool, dark place.
Jam from black currant five minutes jelly is ready! 🙂
Bon appetit!
The most ideal, proven over the years and the experience of thousands of housewives - classic recipe Five-minute blackcurrant jam. A simple method of preparation and a minimal list of ingredients allow it to take first place among the abundance of all kinds of variations. “Five-minute” blackcurrant is good in every sense: both as a dessert for tea and as a component for more complex dish, and its primary function is to saturate the body with useful substances and protect it from viruses.
Necessary ingredients for the five-minute jam recipe by the glass
- fresh currants - 10 cups
- granulated sugar - 10 glasses
- hot water - 1.5 cups
Step-by-step instructions for the “five-minute” recipe in glasses
Five-minute jam from red and black currants without water - step-by-step recipe
Five-minute currant jam without water is not only useful chemical composition, but also practical in terms of storage. This preparation perfectly tolerates the microclimate of an ordinary city apartment with uncontrolled central system heating and over-dried air. Cook currants for five minutes without water according to our recipe without fear for the safety of the precious fortified delicacy.
Necessary ingredients for the five-minute recipe without water
- ripe currants - 1 kg
- granulated sugar - 1 kg
Step-by-step instructions for the currant “five-minute” recipe without water
- Cover the washed and sorted berries with sugar in the proportion specified in the recipe. Leave the mixture overnight to form juice.
- After 12-14 hours, place the container with jam on the burner. Bring the mixture to a boil, skim off the foam periodically.
- Boil the currant jam for 5-10 minutes after boiling.
- Distribute the hot treat into sterile jars. Roll up the containers with tin lids and wrap them for 2 days.
- After 48 hours, move the “five-minute” jam from red and black currants to the pantry shelf until winter.
Five-minute redcurrant jelly - recipe for a slow cooker
Red currants of both early and late ripening varieties are characterized by high level gelling agent in the composition. Unlike its black relative, it hardens perfectly without artificial thickeners after heat treatment. Five-minute redcurrant jelly is relative a new version jam, but it has already managed to take deep roots in our area and acquire a staff of ardent admirers. Prepare this delicacy according to the recipe for the slow cooker. Perhaps over time it will take one of the most honorable places in your cookbook.
Necessary ingredients for the recipe for red currant jelly in a slow cooker
- red currants - 1.5 kg
- refined sugar - 1 kg
Step-by-step instructions for preparing jelly according to a recipe for a multicooker
- Place the peeled and stemmed berries in a multicooker bowl. Set the “quenching” mode for 50-60 minutes. During this period of time they will have time to let out the juice, but will not have time to boil.
- Place soft red currants in a sieve and grind, separating the juice from the pulp. Discard the berry pulp and mix the juice with sugar in equal proportions. If you don't have a kitchen scale, measure the volume of the berry mass using a glass.
- Pour the syrup back into the multicooker bowl and simmer in the same mode for another 30 minutes.
- Place the finished jelly into pre-prepared jars and roll up under metal lids. Turn the container upside down. When the “five-minute” currant jelly has hardened, move the jars to the pantry.
Video recipe for five-minute currant jam through a meat grinder
Even fragrant currant jam like “jam” is not to everyone’s taste. Some people simply don't like whole berries in treats. At the same time, they forget about any principles after tasting a spoonful of homogeneous “five-minute” jam after the meat grinder. This version of the preparation has a more delicate structure, a less pungent taste, and still the same delicious aroma.
Prepare five-minute currant jam using a meat grinder according to our video recipe. Surprise your family and pamper yourself!
Five-minute currant jelly and jam is an indispensable preparation for modern family. By preparing it without water in a slow cooker or using a meat grinder, you can treat your family all winter delicious pastries, pancakes, homemade yoghurts. And also, reliably protect its smallest members from harmful viruses and bacteria.
Good day, my dear guest!
The five-minute blackcurrant jam recipe is one of my favorite preparations. Firstly, it is done quickly, without much hassle, and secondly, almost all the valuable substances of black currant are preserved.
Probably everyone knows that this berry is famous, first of all, for containing a large amount of antioxidant (fighter of harmful free radicals) in the form of vitamin C. Therefore, during the ripening season of this wonderful berry, try to eat as much of it as possible.
Well, what you didn’t eat, prepare it in the form of blackcurrant jam for five minutes. In winter, this sweet preparation will come in handy. You can use it to make a delicious compote or jelly for kids (instead of store-bought juice), use it as a filling for pies, add it to your favorite oatmeal, make a great drink in combination with fermented milk products, add to the curd dessert and just drink tea with five minutes of blackcurrant.
This completes the information review! Let's get down to practical action!
INGREDIENTS
- Black currant – 1 kg
- Granulated sugar – 1 kg
For any quantities, maintain a 1:1 ratio, as in.
How to make BLACKCURRANT JAM FIVE MINUTES
First of all, of course, we need to purchase berries and granulated sugar. Regarding blackcurrant berries, I have one piece of advice: choose ripe ones, but not wrinkled ones, and preferably without debris (in the form of leaves and other husks).
I prepare the berries very simply: put them in small portions in a colander and rinse them under running water. Then I let the water drain and proceed to further actions. It is absolutely not necessary to line and dry the berries. In any case, I don't bother with it!
Since we will cook blackcurrant jam for five minutes without water, the process is greatly simplified - there is no need to make any syrup.
To grind the berries, we need a blender or a meat grinder (if anyone has one). I used a blender - quick and easy.
In small portions, add black currants mixed with granulated sugar into the bowl.
We turn on the chopper and in a matter of seconds we get a homogeneous mass.
Place everything in a stainless saucepan and place on low heat.
We start cooking our blackcurrant jam for five minutes. Move away from him this moment not worth it. Because at first, while the sugar has not yet melted, it can burn.
We arm ourselves with a wooden spoon (preferably with a long handle) and continuously stir the contents of the saucepan. As soon as bubbles appear on the surface of the jam (it begins to boil), count down 5 minutes and turn off the heat under the saucepan.
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 of 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 onto 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 this, open the lid, put 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 for about 2 hours.
After this, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.
Meanwhile, sterilize the jars and lids.
Pour the jam into jars and close with nylon lids.
Can be stored in any cool, dark place or in the refrigerator.
Recipe 3: how to make thick blackcurrant jam with spices
The spiced jam turns out to be very aromatic and takes on a new, completely different taste. Anise, cinnamon and cloves give currants an oriental note, making the winter sweet not only healthy, 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).
We make aromatic syrup: pour sweetener into the pan and add the required amount of 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 in large quantities water, and collect the 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 the high pectin content 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 fruit and berry puree, add sugar and mix. 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. They allow you to preserve the natural color and aroma of fresh berries, and the combination of black currants and gooseberries gives an unusual and so pleasant taste that it is 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. (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.
