Black currant jam

Black currant is one of the most useful and unique berries. Its medicinal properties are known since ancient times, and the content of vitamin C can even compete with citrus fruits. In the berry everything is healing: leaves, twigs, fruits. The huge content of vitamins in the berry makes it indispensable in the winter in the season of colds and various infections.

Currant jam: a recipe for winter

Currant jam: a recipe for winter

Composition:

  • Black currant - 1.5 kg
  • Sugar - 1.5 kg
  • Citric acid - 1 tsp.
  • Water - 1 tbsp.

Cooking:

  1. Enumerate the berries, rinse with cool water and dry. Put the currants in a deep saucepan, mash it with a spoon (not necessarily turn into mush).
  2. Pour water into the pan, put it on fire for 10 - 15 minutes. Pour sugar in small portions, stirring constantly. When the water boils, boil the jam for another 20 minutes. Do not forget to remove the foam.
  3. Add citric acid, mix again and cook for 5 minutes.
  4. Remove the currant jam from the heat, pour into sterile jars and close.
  5. Banks turn over and in this form, let them cool.
  6. Jam turns out very tasty, gentle and sweet. If you do not like very sweet dishes, you can reduce the amount of sugar. Keep the jam in a cool place and serve in the winter with tea.

How to make black currant jam without long cooking?

How to make black currant jam without long cooking?

Composition:

  • Black currant - 1.5 kg
  • Sugar - 1 kg
  • Pectin - 20 g

Cooking:

  1. Sort out and wash the currants, remove the stalk. Throw the berries into a colander and let the water drain.
  2. Put the currants in a blender, add 1/3 of the sugar and whisk until mashed. Put the prepared mass into the multicooker bowl, add pectin and mix well.
  3. Set the mode of the "Soup" crock-pot and cook until boiling (about 5 minutes). After boiling add the remaining sugar and cook the jam for about 20 minutes.
  4. In the process of cooking constantly stir and remove the foam. While the currant jam is being prepared, prepare the jars.
  5. Pour the prepared jam into sterile jars, roll, turn and leave to cool.

Cooking jam from currants and other berries

Cooking jam from currants and other berries

Composition:

  • Black currant - 1 kg
  • Gooseberry - 600 g
  • Sugar - 1 kg

Cooking:

  1. Remove from the currant and gooseberry stalk, wash and pat dry. Wipe the black currant through a sieve into a deep pan, add sugar, put on the fire and cook over medium heat until sugar is completely dissolved.
  2. Gradually add gooseberries to the boiling syrup. Boil the jam for about 10 minutes, then leave for 6 hours, then cook for 10 minutes again. Do this 4 times.
  3. Pour the prepared jam into sterile jars, close the lids and store in a cool place for storage.

Black currant and cherry jam

Black currant and cherry jam

Composition:

  • Black currant - 1 kg
  • Sugar - 1 kg
  • Cherry boneless - 1 kg
  • Cherry leaves - 5 pcs.
  • Ground cinnamon - 1 tsp.
  • Water - 1 l

Cooking:

  1. Sort, wash and dry the berries. In a blender, whip currants, squeeze currant juice through gauze into a cup.
  2. Pour water into a large saucepan, rinse the cherry leaves and dip into the saucepan. Let the leaves simmer for 20-30 minutes, then remove and discard.
  3. Add cinnamon to the pan and boil a little. Dilute the decoction with a small amount of water, add sugar and cook until it is completely dissolved.
  4. Add cherries to the pan, cook for half an hour. Remove the foam and add the currant juice. Boil the jam for another 20 minutes.
  5. Optionally, ready-made jam can be whipped in a blender, then rolled into jars and put in a cool place.

Add some crimson notes

Black Currant Jam: Recipe

Composition:

  • Currant - 1.5 kg
  • Raspberry - 1 kg
  • Sugar - 1.5 kg
  • Fruit vodka or liquor - 2 tbsp.

Cooking:

  1. Sort, wash and dry the berries. Fold the raspberries and currants in a large saucepan, add half of the sugar and put in a cool place for 2 to 3 hours. Berries should give juice. Put the pan with the berries on the fire, bring to a boil. Add half the remaining sugar to the mixture, boil over medium heat for 5 minutes. Do not forget to stir and remove the foam. Turn off the heat, let the jam cool completely.
  2. Then again put the jam on the fire, bring to a boil, add the remaining sugar and cook for 10 - 15 minutes. Add fruit vodka and boil for 5 minutes.
  3. Pour the prepared jam into a blender, whisk until a smooth mashed potatoes are formed. Pour the prepared jam over the cans, roll up and put in a cool place.

Black currant is a healthy berry, which contains a large amount of vitamin C. Many housewives make preparations from it in the form of jam, compotes and jams. Thanks to these products, you can maintain your immunity all year round. Especially delicious to serve currant jam fragrant tea!

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