How to cook black currant jam

Black currant jam is considered an independent delicacy. It is often consumed while drinking with tea, added to ice cream, desserts, smeared on bread. The sweet treat takes pride of place in the kitchen cupboard of many families, delighting people of all generations. To date, experienced housewives brought a lot of recipes that can be translated into reality in a matter of hours.

Black currant jam: a classic of the genre

• granulated sugar - 1.1 kg.
• black currant (ripe) - 950 gr.
• drinking water - 145 ml.

1. Cooking jam begins with the preparation of berries. They need to sort, then fold in a colander and rinse. It is mandatory to exclude damaged specimens, discard the twigs and leaves.
2. Leave the fruit on a strainer so that the liquid is glass.Now spread a towel on the kitchen table, put currants on the cloth. Leave it for half an hour to dry.
3. Put the fruit in a bowl, knead the kitchen pestle to obtain porridge. You can also use a blender, it will chop the berries better.
4. When the mixture becomes homogeneous, put the composition in an enamel bowl for cooking. Pour in drinking water, send the tank to the stove. Wait until the time when the mixture begins to boil.
5. After the formation of the first bubbles simmer the berry for another quarter of an hour. Do not leave the kitchen, the composition must constantly stir. Now enter the granulated sugar portionwise, wait for the crystals to dissolve.
6. When you pour out all the sugar, put on medium heat and cook for half an hour. 10 minutes after the beginning of the longing, lower the burner to the minimum. Turn off the heat, let the jam cool without a lid.
7. At this time, wash the dishes for packing, suitable for half-liter containers. Sterilize containers and covers, dry. Spread on the jars ready jam, roll up, cool. Keep in the cold.

Currant Jam with Ginger

• Ginger (root) - 15 gr.
• currant - 900 gr.
• crushed cinnamon - 8 gr.
• granulated sugar - 900 gr.

1. Prepare currants. It is necessary to rinse, dry, grind in mashed potatoes. Put the gruel in heat-resistant dishes, add sugar, send to the stove.
2. Put on the burner the minimum power, cover with a lid. Boil until sand granules dissolve. When the crystals melt, increase the heat.
3. Boil the treat for a quarter of an hour. During this time, clean the ginger from the top coating, grate or chop in a coffee grinder. Add to the berries, add cinnamon.
4. Stir up the treat, let it boil for another 8-10 minutes. At the end of the specified period, turn off the fire. Cover with a lid, cool, packaged in containers.

Black currant jam in a multicooker

• filtered water - 175 ml.
• granulated sugar - 850 gr.
• currant - 1.15 kg.

1. Rinse the fruit under the tap, dry it on a sieve and cotton towel. Remove currants from tassels, discard rotten berries and leaves.
2. When you pick a healthy ripe currant and wash it, send the fruit to the multicooker bowl. Pour in water, set the program "Cooking" or "Baking".
3. At a temperature of 95-105 degrees, the jam is boiled for a third of an hour.After the specified time, move the berries to a fine-grained sieve. Wipe the currants in a separate bowl.
4. You should have a soft homogeneous gruel. Pour the sugar, again send the composition in a cup multicooker. Set the mode "Cooking", cook a quarter of an hour.
5. When the device beeps about the completion of the program, immediately place the hot mixture in sterile jars. Roll up well or cover nylon covers.

Pitted Blackcurrant Jam

• granulated sugar - 775 gr.
• black currant (necessarily moderately ripe) - 950 gr.

1. For starters, it is important to prepare the berries for further action. Wash the fruit under the pressure of cool water, sort out the berries.
2. For cooking jam is not suitable composition with rot. Throw sticks, leaves, branches. Fill the currants with warm water, leave for 10 minutes, drain the liquid.
3. Put the composition on a gauze or towel, leave to dry. When the berry dries, scroll it in a meat grinder or blender. We need to get a porridge mass.
4. Now take the strainer of the small section, begin to grind the mashed potatoes, so that there are bones on the grid.If there is a need for repeated grinding, do not neglect it.
5. When you get a mass without peel and bones, put mashed currant in a pan with enamel. Pour sweetener, send to fire. Cook the composition on an average power of 8 minutes.
6. After a specified period, turn off the burner, leave the jam for 7-10 hours to infuse (all night). After passing the allotted stage, boil the currant mass for another quarter of an hour.
7. After that, cover the treat with a lid, let it stand for the rest of the day (at least 6 hours). During this period, have time to sterilize the dishes and lids for twisting.
8. Prepare a treat in prepared containers, prepare a steam bath. Take a wide pan, cover it with a cloth napkin. Put the jars inside, fill with cool water to the shoulders.
9. Bring the liquid to a boil, then pasteurize the product for 12-15 minutes. Carefully remove the container with a tack, immediately roll up and turn the neck down.

Currant Jelly Jam

• granulated sugar - 1.65 kg.
• black currant - 2.2 kg.
• edible gelatin - 35 gr.
• drinking water - in fact

1. Take care of the berries, rinse the currants, remove the branches, leaves, rotten elements.Send healthy, suitable fruits into a bowl and cover with warm water, leave to stand for 15 minutes.
2. Pour out liquid, dry raw materials on towels. Pass the composition through a sieve, meat grinder or blender. When you get a uniform mass, wipe it through gauze. Such a move will remove bones.
3. Mix gelatin with sugar, mix and pour water according to the instructions. Combine the currant porridge with the previous composition, send in the cold for 2.5-3 hours.
4. When the set time passes, put the mass on the burner. Boil for 15 minutes, then leave to infuse for 1.5 hours. Repeat steps twice.
5. After boiling and infusing, pour the jelly jam over the prepared clean jars, screw on and turn the container over. Leave her in that position for half a day.

Black currant jam with oranges

• granulated sugar - 1.35 kg.
• black currant (ripe, but not overripe) - 1.1 kg.
• orange - 2 pcs. (about 330-350 gr.)

1. Put the berry mass in a strainer, rinse under the tap. Throw out the twigs and leaves, eliminate the wrinkled elements. Leave the currants to dry for 25-40 minutes.If necessary, lay it on a towel.
2. Now use a food processor, blender or meat grinder. You can also rub the berry through a sieve with a shallow hole section. Pour sugar into the berries, rub with a fork.
3. Send the mass to the fire for boiling. Expose a small capacity, languishing composition under the lid. At this time, remove the peel from the citrus, do not affect the white base.
4. Squeeze the juice from the pulp, pour in the currants, and skip the zest through a small grater or blender.
5. Combine all the ingredients in a saucepan. Boil the jam for a third of an hour, with breaks every 10 minutes (the interval is 1 hour).
6. While the mixture is boiling, clean the container. It is necessary to scald with boiling water and dry. The same manipulations are carried out with covers. Pour the jam and cork.

Black currant and cherry jam

• sugar sand - 1.3 kg.
• pitted cherries - 900 gr.
• black ripe currant - 900-950 gr.

1. Rinse the berries and dry them in a colander. Put on kitchen towels, wait until the liquid evaporates. Eliminate bad fruit, branches and leaves.
2. Pour sugar into the composition, pound with a fork, move to heat-resistant dishes.Boil under the lid for 20 minutes, then let it stand for 3 hours. Repeat the manipulation.
3. Rub the jam through a sieve, if necessary, add more sugar and boil. Pack in containers, tighten with a special key, put it in the basement.

Often, currant jam is complemented with gooseberry, ginger, orange and other ingredients. You can cook a platter of two shades of berries, without fear of spoiling the taste. Vary the amount of sugar, taking into account the individual desires of the family.

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