Blackcurrant jam recipes for the winter: with cherries, banana, irga, apples

Blackcurrant jam for the winter is prepared by many housewives. This is one of winter's favorite treats and is easy to prepare and easy to store. A tasty, bright dessert can not only diversify the menu, but also nourish the body with vitamins, organic acids, minerals, and other useful compounds. You can notice the healing effect of jam by increasing immunity in winter, as well as with a number of serious diseases.

The benefits and harms of blackcurrant jam

The berries have a refreshing taste, balanced in sweetness and acidity. The unique composition gives black currant many useful properties, which, when properly prepared, are almost completely preserved in the jam. The product contains the following valuable substances:

1. Vitamins C, E, A, K, P, group B.
2. Potassium, magnesium, iron, silver, zinc, phosphoric acid.
3. Sugars (5-16%), organic acids (2.5-4.5%): malic, citric, oxalic.
4. More than 100 volatile substances, including terpinenes, felandrenes.
5. Pectins, carotenoids, flavonoids, tannins.

The black shade of the currant peel, the red color of the pulp are due to valuable anthocyanins, which exhibit antimicrobial and antiviral properties. The rich composition, the accessible form of nutrients saturate the weakened body in winter, improve the blood composition, effectively fight against anemia, vitamin deficiency.

Blackcurrant jam exhibits the following properties:

• vasodilator;
• mild diuretic;
• tonic;
• antitoxic;
• blood-purifying.

Doctors recommend black currant for the prevention of colds, viral infections in winter and during the wet season. Moderate use is indicated for the prevention of atherosclerosis, heart disease, gastrointestinal tract, with increased radiation, toxic background. The right blackcurrant jam, made without sugar, is good for diabetes. A dessert prepared without boiling fully retains its composition, being a valuable food product, as well as a source of vitamins and minerals in winter.

Blackcurrant jam can be called a real medicine, which means that it has its own restrictions on the intake. In some situations, a healthy treat can harm the body.

Diseases for which the use of jam is not recommended:

1. Diabetes. Sugar content is a contraindication to consumption. Jam without sweetening can improve the condition by lowering blood glucose levels.
2. Thrombophlebitis. Substances in the composition contribute to thickening of the blood, increase the risk of thrombus formation. With reduced clotting, the product is useful.
3. All types of hepatitis, serious liver dysfunction.
4. Any diseases of the gastrointestinal tract, accompanied by high acidity.

With caution, use black currant or desserts from it with exacerbation of ulcers, gastritis, inflammation of the duodenum.

How to make blackcurrant jam

To cook a classic dessert and prepare it for the winter, you will only need berries, sugar, simple kitchen utensils: an enameled or stainless steel basin, glass containers with tight lids, a pouring spoon. The traditional recipe for jam is changed according to one's own taste, getting new successful combinations. Additives in the form of fruits, berries, spices can pleasantly diversify the usual taste.

For cooking blackcurrant jam, three methods of fruit preparation are used:

• chopping: in a blender or meat grinder, followed by mixing with sugar;
• cooking in syrup: whole berries are dipped in a ready-made boiling sugar solution;
• infusion: the currants are covered with sugar and wait for the juice to separate.

How much sugar to add to blackcurrant jam

The classic recipe involves the laying of products in a 1: 1 ratio. Thus, for 1 kg of black currant, at least 1 kg of granulated sugar should be prepared. The content of organic acids and the sweetness of currants differ from year to year and in different climates. Therefore, everyone independently selects the proportions for each workpiece.

The amount of sugar affects more than just taste. The more sweetness, the thicker the syrup turns out, the denser the consistency after cooling. When adding 1.5 kg of sugar, the jam is better preserved in winter, has a good density.

For "raw" jam, the proportion is increased to 2: 1. The increase in sugar preserves the product, allowing it to be stored all winter, and gives the usual consistency and optimal taste. If they want to get more benefits from the jam, or there are contraindications, the proportion can be reduced arbitrarily.

Reducing the amount of sugar increases the usefulness, but the shelf life is noticeably reduced. The product is stored without sweetening in winter only in the refrigerator.

How much to cook blackcurrant jam

The term of heat treatment depends on the desired result: the longer the cooking, the thicker the consistency and the better the preservation of the jam in winter. The period of impregnation of whole berries also depends on their ripeness. When fully ripe, blackcurrant fruits have a thin, permeable rind and sugarcoat faster. Unripe, solid specimens will take longer to cook.

Each recipe has a different cooking duration. On average, the heat treatment of currants takes from 10 to 30 minutes. It is rational to split the process into several steps: boil black fruits for about 10 minutes and leave them to cool completely, repeating the cycle up to 3 times.

You can cook delicious blackcurrant jam in 15 minutes. With proper preparation of raw materials and utensils, such processing is sufficient for preservation in winter.

The best blackcurrant jam recipes

A basic recipe with a standard bookmark of canning products for the winter is always obtained and even beginners can do it. By changing proportions, adding ingredients, each culinary specialist achieves his own flavor and desired consistency. There are many options for dessert with the addition of other garden berries, fruits, as well as original processing methods.

A simple black currant jam recipe

The classic composition of currant jam for the winter involves adding 1 kg of sugar to 1 kg of berries and 100 ml of clean drinking water for syrup.

Preparation:

1. The currants are washed, sorted out, tails are removed, dried a little.
2. Water is poured into a cooking container, boiled with sugar for several minutes.
3. Pour the fruits into the boiling syrup, wait for a boil, boil for 5 minutes.
4. Set aside the basin from the fire, let the fruit soak in the syrup until the jam cools completely.
5. Repeat the heating cycle one more time. For storage in winter in room conditions, the procedure is carried out three times.

Any foam that appears should be removed throughout the cooking process. Blackcurrant jam is packaged hot, sealed tightly and, after cooling, is sent for storage.

Thick black currant jam

You can get a thick, rich syrup by increasing the amount of sugar or by boiling the workpiece for longer. But there is a way to thicken the jam quickly and keep the extra sweetness to a minimum.

The principles of cooking thick currant jam for the winter:

1. The dessert is prepared according to a standard recipe using only half of all the sugar. The second part is added after turning off the stove and gently stir in until the crystals dissolve.
2. If you want to make jam with a minimum of additional sweetness and heat treatment, but keep it as long as possible in winter, use pectin (trade name in Russia - Zhelfix).
3. Pectin is added to currant desserts, after mixing with dry sugar for even distribution in the mixture.
4. For 1 kg of berries, from 5 to 15 g of pectin is required, depending on the desired density of the finished product.
5. The workpiece is boiled with Zhelfix from 1 to 4 minutes, otherwise the gelling properties disappear.

The mixture prepared for the winter thickens completely only after it has cooled down. Blackcurrant jam is poured into hot, liquid jars. This method allows you to cook the workpiece for no more than 10 minutes, without cooling cycles and long boiling. The preservation of the dessert in winter does not suffer from this.

Liquid black currant jam

Syrupy dessert jam should be fluid, contain some berries, but at the same time have a rich taste and aroma. This black currant dessert is served as a sweet sauce for pancakes, cheese cakes, ice cream.

Ingredients:

• black currant - 1.5 kg;
• water - 1000 ml;
• sugar - 1.2 kg;
• citric acid - 2 tsp

Preparation:

1. Prepared berries must be trimmed with "tails" on both sides.
2. The currants are placed in a cooking bowl or saucepan, covered with sugar.
3. Add citric acid, pour in all the cold water.
4. Bring the mixture to a boil over high heat, reduce heat, boil for 20 minutes.

Seedless Blackcurrant Jam

A uniform thick blackcurrant dessert for the winter is obtained by removing the peel and seeds. The jam looks like a very light jam with a surprisingly balanced flavor.

Preparation:

1. Prepared berries are ground in a meat grinder or in any other way.
2. Rub the resulting mass through a metal sieve, removing the cake (peel and seeds).
3. The grated pulp is poured into a saucepan, sugar is added 1: 1 and put on fire.
4. It is enough to warm up the jam twice for 10 minutes, cooling the workpiece between cycles.

The dessert will acquire a jam-like consistency when it cools completely. For winter, seedless jam is packaged hot, sealed and then cooled.

Sugar-free blackcurrant jam

Sugar-free desserts are no longer a rarity today. Such preparations for the winter are appropriate for people on strict diets, with restrictions due to illness, or simply for everyone who monitors their health.

Unusual sugar-free blackcurrant jam:

1. Washed berries are poured into a prepared, sterile glass container (most conveniently 1 liter jar).
2. Place the containers in a large pot of water. Make sure that the liquid reaches the "shoulders" of the cans.
3. Preheat the pan on the stove, waiting for the berries to settle. Add black currants until the jars are full.
4. Boiling water should be moderate. The fruits shrink and soften, releasing juice.
5. Filled cans are taken out one by one and immediately sealed with tight lids for the winter.

The dessert is prepared in an unusual way, has a different taste from the standard currant jam and is perfectly stored in winter at room temperature.

Frozen black currant jam

Such a dessert can be quickly prepared in winter if the berries are washed and sorted before freezing. Then you can use raw materials for jam without defrosting. For 1 glass of berries, 1 glass of sugar is measured. No water is needed in this recipe.

Preparation:

1. Frozen black currants are placed in a thick-walled saucepan and put on a small heat on the stove.
2. Let the berries defrost, extract the juice. While stirring, cook for about 5 minutes.
3. Add ½ of the total sugar. While stirring, bring to a boil.
4. Boil for 5 minutes and remove the workpiece from the stove.
5. Gently mix the remaining sugar with the hot jam and let the grains melt completely.

Mashed black currant jam

The simplest method of harvesting currants provides a vitamin dessert for the winter. For cooking, take about 2 kg of sugar per 1 kg of prepared berries, the raw materials are crushed in any available way. If you beat the currants with sugar in a blender, then the consistency of the jam will be very thick and stable. Using a meat grinder, sugar is added to the finished berry mass, and the jam is more liquid.

Cherry and black currant jam

The flavors of these garden berries complement each other perfectly. There are no special techniques and steps in cooking.

Cooking cherry-currant jam for the winter:

1. The currants (1 kg) are prepared as standard, the cherries (1 kg) are washed and pitted.
2. The berries are passed through a meat grinder. Pour sugar (2 kg) into the mass, mix.
3. Leave the workpiece for 2 hours until the grains are completely dissolved and the flavors are combined.
4. Stir the mass, quickly bring to a boil, add the juice of half a lemon.
5. The mixture is boiled for about 30 minutes to a volume of 2/3 of the original.
6. Hot placed in jars and sealed for the winter.

Store the dessert in a cool place in winter. Peeled apples can be added to the recipe in the same proportion to dilute the rich taste. Twist the fruit together with the berries and add 0.5 kg of sugar to the recipe.

Blackcurrant jam with banana

The addition of bananas gives the original taste and thick, delicate texture to the classic dessert.

Cooking method:

1. Chop 2 large bananas without peel.
2. Black berries (1 kg) and banana pieces are placed in a large bowl.
3. Pour sugar (700 g), interrupt the mixture with a blender.

The resulting mass can be stored in the refrigerator, frozen or boiled for 10 minutes and preserved for the winter.Rubbing the dessert through a sieve, you get an excellent, thick confiture.

Irgi and black currant jam

Delicious black currant jam is obtained by combining several types of autumn berries in the recipe. Perfectly complemented by the sour taste of black fruits, irga, white and red currants. Ingredients for harvesting for the winter are combined arbitrarily, leaving the ratio of raw materials to sugar as 2: 1.

Preparation:

1. All berries are prepared as standard. It is best to take equal amounts of irga and black currant, 0.5 kg each.
2. The fruits are poured into the cooking container, sandwiched with sugar (0.5 kg), and allowed to start up the juice.
3. Shake the mixing container, put on a small fire. After boiling, warm up for 5 minutes.
4. Cool the mixture slightly (about 15 minutes) and bring to a boil again.

The jam is packaged hot. For storage in winter, they are sealed with sterile lids. Assorted jam will require no more than 30 minutes to cook.

Grandma's black currant jam recipe

There are many ways to prepare black currants for the winter. One of the time-tested recipes differs in the order of the ingredients, allows you to make a thick dessert with a contrasting taste of sweet syrup and sourness inside the berries.

Cooking process:

1. Black currants (10 cups) are boiled in water (2 cups) without additives.
2. After softening the fruits (about 5 minutes), add sugar (10 glasses).
3. Boil for 5 minutes and immediately remove from heat.
4. Gradually add 5 more glasses of sugar to the hot composition.

Packing in cans is carried out only after the sugar grains are completely dissolved. As a result, the syrup acquires a jelly-like structure, the jam is perfectly stored all winter and has an original taste.

Blueberry and currant jam

Harvesting for the winter with such a composition is distinguished by a thick purple syrup, keeps the berries intact. For 1 kg of black currant take 500 g of blueberries and 1 kg of sugar. For the syrup, you need no more than 200 ml of water.

Preparation:

1. The thick syrup is boiled in a cooking pot for jam.
2. The berries are poured into a boiling sweet solution, without stirring, boiled until boiling.
3. If necessary, mix the composition by shaking.
4. Immediately after boiling, remove the workpiece from the heat until it cools completely.

The heating cycle is repeated 3 times. At the last boil, the dessert is poured into glass containers, rolled up for the winter.

Blackcurrant jam with apples

Ripe apple pulp makes the dessert softer in taste, brings it closer in consistency to jam, which is convenient for adding to baked goods in winter. The original taste, additional thickening brings fresh lemon juice to the recipe. Such jam is perfectly stored in winter at room temperature.

Preparation:

1. For 0.5 kg of black currant, take the same amount of peeled apples, ½ lemon and 800 to 1000 g of sugar, depending on the sweetness of the raw material).
2. Black berries are chopped in mashed potatoes along with sugar, boiled for 5 minutes.
3. The apples are cut into thin slices and added to the boiling dessert.
4. Pour in lemon juice and boil the mixture to a suitable consistency.

Blackcurrant jam with lemon

Lemon gives a special touch to the taste of any jam, and also serves as an additional preservative for preparations for the winter. When added to black currants, the sugar content is slightly increased. At a ratio of 1: 1, at least 1 cup is added to one lemon.

Peel the lemon, cut into arbitrary fragments to extract all the seeds, turn it together with the currants through a meat grinder. Pour in sugar and stir until the crystals dissolve. Bringing the mixture to a boil, immediately pour it into the jars. Lemon peel preserves are worse stored in winter. Therefore, when using the zest, the jam is boiled for at least 15 minutes.

Black currant jam with cherry leaves

The leaves in the recipe for the winter give the dessert a distinct cherry flavor, even without using the berries themselves, the ripening season of which may not coincide with the currant.

Preparation:

1. Cherry leaves (10 pcs.) Are washed, boiled in 300 ml of clean cold water for 7-10 minutes.
2. The leaves are removed and, adding sugar (1 kg), the syrup is boiled.
3. 1 kg of black currant is placed in a boiling solution, heated for 10 minutes.

Cherry-flavored jam is packaged and stored in winter as standard. If storage in a warm room is supposed, the boiling period is increased to 20 minutes or the workpiece is boiled in several stages.

Black currant jam with strawberries

Usually, strawberry desserts are poorly stored, and berries are prone to boiling. The acids in the currant help correct this deficiency. The main ingredient in the jam is strawberries, so 1.5 kg of tender berries take 0.5 kg of currants and about 2 kg of granulated sugar.

Preparation:

1. Strawberries and black currants are washed, sorted, and allowed to drain.
2. The berries are placed in a cooking bowl, covered with all the sugar until juice is formed.
3. With slight heating, bring the mixture to a boil, stirring gently.
4. The preparation for the winter is cooked for at least 30 minutes, removing the foam and preventing the product from burning.

During the cooking process, the jam will acquire a density, and the strawberries will remain intact. If the strawberry variety tends to boil over, apply three heating cycles of 5 minutes each with a long soak until it cools.

Fermented black currant jam

An original "intoxicating" delicacy for the winter will turn out if the chopped currants are mixed with sugar (1: 1) and left in a warm room for 3 days. The mixture that has begun to ferment is poured into cans without boiling. The surface of the jam in containers is thickly sprinkled with sugar, the blanks are sealed.

Store such a dessert in the winter in the refrigerator or cold cellar. The jam is distinguished by its "sparkle", suitable for use in sweet sauces.

Currant jam through a blender

A blender, immersed or with a glass, greatly facilitates and speeds up the process of making jam. Having poured berries into the bowl of the mechanism, you can grind them separately, immediately mix with sugar or add any fruits, berries to get new shades of taste.

Ground black currant can be used raw or boiled for winter harvesting according to any recipe. The puree-like mass is combined with sugar using a blender and forms a stable dense mass that does not spread during storage. Raw jam prepared in this way is stored in the refrigerator for up to six months.

Apricot Blackcurrant Jam Recipe

Classic apricot jam, prepared for the winter, acquires an amazing taste and color of syrup when added to the composition of black currant.

You can simply boil the apricot halves with berries and sugar, and then preserve the dessert for the winter, but there are more interesting ways to prepare the preparation.

Ingredients:

• apricots - 2 kg;
• currants - about 3 glasses;
• for syrup: 2 kg of sugar in 2 liters of water.

Preparation:

1. The washed apricots are cut along the "seam", the seeds are removed without breaking the fruit into halves.
2. 5-6 large currant berries are put inside the fruit. The stuffed fruit is placed in a cooking pot.
3. Pour the apricots with boiling syrup, cooked separately, and put the preparation on fire.
4. As soon as the mass boils, remove it from the heat and leave to soak for 8 hours.
5. Again, quickly bring the product to a boil and insist from 8 to 10 hours (it is convenient to leave the workpiece overnight).

After 3 cooking cycles, the jam is packaged and sealed for the winter. The original dessert is well kept in the conditions of the apartment.

Quick blackcurrant jam without rolling

In order to soften the peel of the berries and speed up the cooking time, the currant is blanched. After placing the washed raw materials in a colander or sieve, immerse it in boiling water for several minutes.The processed black currant does not burst during further cooking.

Preparation:

1. Syrup is cooked at the rate of 1.5 kg of sugar per 500 ml of water.
2. Pour blanched berries (1 kg) into a boiling sweet solution.
3. Cook for 15 minutes and pour into jars.

For the preservation of any blackcurrant dessert, you can put a circle of paper dipped in vodka on the surface of the jam in a jar. From above, the neck is covered with polyethylene or paper and tied with a strong thread.

French blackcurrant jam

The dish is a berry jam, which, if desired, can be preserved for the winter. It is France that is famous for its fruit desserts, transparent and tender, but retaining a jelly-like consistency.

Cooking French Currant Jam:

1. Prepared berries (1 kg) are placed in a basin and 1 glass of water is added. Cook for about 5 minutes to soften the rind.
2. The berry mass is ground through a fine sieve, separating the cake. The resulting juice is poured into a pan made of neutral material (glass, ceramic or enamelled).
3. The mass is slowly warmed up on the stove, gradually introducing about 600 g of sugar and the juice of half a lemon.
4. The workpiece is boiled until thickened over minimal heat, 80 ml of berry or nut liqueur are added to the confiture.

After adding alcohol, remove the mass from the fire, pour it into small cans and seal tightly. The aromatic jelly will thicken after cooling.

Sweet cherry and black currant jam

The recipe is suitable for those who do not like the rich, sour taste of currants in desserts. Cherry softens the taste, making it more delicate and refined.

Preparation:

1. For 500 g of black berries, you will need about 1 kg of cherries and 600-700 g of sugar.
2. The berries are washed, the seeds are removed from the cherries.
3. Spread currants and cherries in layers in a cooking bowl, sprinkling them with sugar.
4. Leave to soak overnight. In the morning, decant the separated juice.
5. Boil the resulting syrup over low heat until thickened.
6. The boiling juice is poured into the berries and the mixture is brought to a boil, stirring continuously.

The boiled mixture is packaged in jars and sealed for storage in winter. Dessert is stored in the refrigerator for about a year, at room temperature - up to 6 months.

Tsar's black currant jam

The dessert got its name for its rich composition and rich taste, combining shades of many healthy, tasty berries with a citrus aroma. The most delicious currant jam is made from black currant, red currant, raspberry, orange.

Product ratio:

• black currant - 3 parts;
• red currant - 1 part;
• raspberries - 1 part;
• sugar - 6 parts;
• oranges - one for each piece of black currant.

Cooking Tsar Jam:

1. All berries are passed through a meat grinder.
2. The orange is pitted before chopping.
3. Add all the sugar to the berry mass, mix thoroughly.
4. The finished jam is stored in the refrigerator in a hermetically sealed container.
5. For canning for the winter, bring the mass to a boil and spread it hot in sterile jars.

The heated dessert is sealed like any jam and stored in a cool place in winter (pantry, cellar).

Siberian blackcurrant jam

A simple recipe for black berry jam in its own juice preserves the benefits of currants for the whole winter, does not require strong sweetening and adding water. The ratio of ingredients suggests adding about 1 kg of sugar for every 1.5 kg of fruit.

Procurement process:

1. Clean dried berries are divided into two approximately equal portions. One is crushed into gruel, the other is poured whole.
2. In a cooking utensil, currants are combined with sugar, the composition is thoroughly kneaded.
3. With moderate heating, bring the workpiece to a boil, stirring and removing the foam.
4. Cook the mixture for 5 minutes.

The thick mass is laid out in banks and rolled up. When using metal lids, their underside must be varnished due to the risk of oxidation.

Fried black currant jam in a pan

A quick and original way to prepare black currants for the winter in small portions. For jam, choose a thick-walled pan with a high side. Fry the currants 2 cups each to ensure sufficient caramelization and even heating.

The ratio of sugar to berries is 1: 3. The sweetness of the finished product will be moderate, and the heat treatment will be short-lived.

Preparation:

1. After washing, the berries are well dried on paper towels.
2. The pan should be very hot, pour the currants and keep at maximum heat for about 3 minutes. Mix the raw materials by shaking, achieving uniform heating of the berries.
3. Large, black fruits will crack, give juice, small ones will remain intact. At this moment sugar is added and frying is continued until the crystals are completely melted.
4. After waiting for a violent boil, the jam is immediately packaged in sterile heated jars, sealed.

The whole process of frying the jam takes about 10 minutes and gives a thick, moderately sweet product with a clear syrup. The blanks are perfectly stored in winter, they remain valid until the next harvest.

Blackcurrant jam 20 minutes

Desserts "5-minute" involve rapid heating of the product and boiling for no longer than the specified time. The whole process in the proposed recipe will take no more than 20 minutes. The proportions of sugar to berries are 3: 2, for each kilogram of fruit take 1 glass of water.

The process of making five-minute jam:

1. Water is boiled in a deep bowl and a thick syrup is boiled.
2. When all the grains dissolve, add the berries.
3. Waiting for a boil, cook for 5 minutes.

The product is poured into prepared cans, rolled up, turned over and wrapped warmly. Slowly cooling blanks undergo self-sterilization, which improves their safety in winter.

Black currant jam with prunes

Dried dark plums give the jam a thick and pleasant flavor. For desserts, you can use fresh fruit, but the consistency and pleasant taste with a "smoke" are lost.

Preparation and composition of products:

1. Add 0.5 kg of prunes to 1.5 kg of black currant.
2. All products are interrupted with a blender into a homogeneous mass.
3. Pour in 2 kg of sugar, boil in a deep saucepan for 10-15 minutes.

To complement the flavor, you can add a handful of toasted nuts and simmer for another 5 minutes. The taste of the dessert will become more refined, more interesting, but the shelf life will decrease.

Calorie content of black currant jam

The berries themselves do not have a high energy value. 100 g of currants contains 44 kcal. The nutritional value in the preparations for the winter increases due to the additional sweetness.

The calorie content of blackcurrant jam depends on the sugar content and the degree of "boiling". On average, it is 280 kcal per 100 g of dessert. Most are carbohydrates (over 70%). When you change the bookmark 1: 1 up or down, the nutritional value changes accordingly. With strict adherence to the daily intake of carbohydrates, you should also pay attention to the calorie content of additional ingredients.

Terms and conditions of storage

Full compliance with sterility when preparing jam for the winter, adherence to the recipe and storage rules allow you to use the dessert for food for 12 months. At the same time, boiled blanks that have passed more than 2 heating cycles can remain valid for up to 24 months.

Jam is well preserved in winter under the following conditions:

• the presence of a dark place, without access to direct sunlight;
• the sugar content in the recipe is greater than 1: 1;
• air temperature below + 10 ° C.

Reducing the sugar content of the finished product requires storing the jam in the refrigerator, otherwise the shelf life can be shortened to several months.

Conclusion

Everyone prepares blackcurrant jam for the winter in his own way. But there are basic rules and product ratios that always guarantee a successful result. Blackcurrant recipes can be modified and improved constantly by adding fruits, berries and changing the way of processing.

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