TOP 21 recipes for making delicious blackcurrant jam for the winter

Fresh blackcurrant jam is a very tasty delicacy. The berries retain their beneficial properties well when preserved, so in winter they will become a real storehouse of vitamins for the household. The advantage of this jam is that you can not just spread it on toast and bread and eat it, but also use it as a flavorful filling for buns, pies, and add it to ice cream and cocktails.

Features of preparing currant jam for the winter

An unusual dark jam is made from blue-black berries that have a sour taste. Depending on how many minutes the mixture is cooked, thick or liquid jam is obtained. The longer, the thicker the treat will be.

Housewives note that the taste of currant jam greatly depends on the variety. You can only determine which one you like best through experience.

Specifics of product selection

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

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

Before cooking, the berries are carefully sorted, washed, be sure to remove the stems and dry on a clean surface.

Rules for preparing containers

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

Sterilization of containers is a must. If even one microbe remains, the currant jam will swell, and all the housewife’s efforts will go down the drain.

How to make blackcurrant jam at home?

Use one of the proven recipes.

The simplest recipe

To prepare you will need:

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

The currants are covered with sugar and left for 4 hours. When it releases juice, place it in an enamel bowl with a thick bottom. Cook for no more than five minutes with water. The mixture is then cooled. The process is repeated again, the foam is removed, and the hot mixture is quickly rolled into the jars.

No cooking

This option is not rolled up. Have to take:

• 1 kg of berries;
• 0.5 kg sugar.

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

Five minutes

You can prepare a delicious delicacy in just five minutes. Taken:

• 2 kg currants;
• 1 kg sugar.

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

In liquid syrup

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

With dried apricots

In order to cook, you need:

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

The currants are left overnight with sugar for juice to appear. In the morning it is placed on the stove in an enamel pan with thick walls. Boil for five minutes, add finely chopped dried apricots. Cook for another 15 minutes and roll into jars.

With raspberries

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

• 1 kg of berries;
• 0.7 kg raspberries.

Raspberries and currants are covered with sugar for 4 hours. After this, place it on the stove and quickly heat up. Remove and cool. Boil again, but over low heat, for 25 minutes.

On fructose

Cooking can be done by those who cannot, for a number of reasons, eat options with granulated sugar. 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 its properties when boiled for more than 7 minutes.

With ginger

There are no difficulties in making jam with ginger. It is made according to the standard recipe; peeled and chopped ginger is added at the very end.

With orange

To prepare you will need:

• 1 kg of main ingredient;
• 2 large oranges.

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

With apricot

Apricots per kilo of berries are taken at 800 grams, otherwise the proportions are standard. The main thing is that the fruit is juicy, fleshy, but not overripe. Apricots are covered with sugar along with currants - this way they release delicious juice.

With cherry

For a kilo of currants take 0.8 kg of cherries. Peel the berries, remove seeds and twigs, and place in a blender. For beauty, you can leave some of the whole ones. Once the juice is released, boil for 25 minutes over low heat with sugar syrup.

With gooseberries

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 wait for the juice to appear (holes must be made on the gooseberries using a toothpick). Cook in two approaches for 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 made from sugar and water. The berries are dipped into it and cooked until they burst. The foam is gathering. Add finely chopped apples to the mixture and cook for another 20 minutes. When the mixture begins to thicken, remove and roll into jars.

With vanilla

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

With red currants

Red and black currants are covered with granulated sugar and left for 5 hours. Boil in two approaches for 5 minutes.

In a slow cooker

First, the berries are immersed in a slow cooker on the frying mode for 3 minutes (they will begin to burst). Afterwards, simmer for 2 hours. Add granulated sugar and vanillin. This jam turns out to be very thick and aromatic.

In a convection oven

The air fryer is a unique opportunity to try something new. The point is that the berries begin to burst and take on a different shade. Once this happens, they are immersed in sugar syrup and boiled for 4 minutes.

In a frying pan

Blackcurrants are thrown into a hot frying pan. When the berries burst, reduce the heat. Cook with this juice for 15 minutes, then add previously prepared sugar syrup.

In the bread machine

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

In the microwave

First the syrup is prepared. The fruits in the container are set for five minutes at 800 W. Then switch to 500 W and wait 30 minutes. Pour in sugar syrup and leave again for 10 minutes.

Jelly-like jam with blueberries

Need to:

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

The berries are ground in a blender or rubbed 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.

Further storage of workpieces

The jam is stored in a dark and dry place for up to 2 years. Opened - up to 2 months in the refrigerator (may become sugary).