Currant jam for the winter - for taste and health! Recipes of different jams of red and black currants for the winter

Currant jam for the winter - for taste and health! Recipes of different jams of red and black currants for the winter

Currant jam is an independent delicacy, an ingredient of sweet sandwiches, a great addition to ice cream and any other desserts.

He will find his place in any sweet dish and will surely delight you with amazing taste.

Currant jams for the winter can be prepared in many different ways.

The best of them are here!

Currant jam for the winter - the general principles of cooking

For jams, you can use berries of black, white and red currants. Sometimes mixed several varieties. You can add other ingredients. These are mainly maturing berries: raspberry, cherry, gooseberry. All ingredients are thoroughly washed and sent to the blank. Jam is always boiled.

Jam or jam?

What is the difference between jam and jam? Both types of preparations consist of berries and sugar. The difference between them is only in consistency. Currants for jam are crushed, boiled soft, sometimes they use pure juice or mashed potatoes without skins and stones. Jelly jelly texture. It is achieved in a natural way due to the pectin contained in the berries. Sometimes gelatin, pectin is added in addition to the desired consistency. Preparation turns out thicker, does not demand long cooking.

Currant jam is well stored. Boiling mass is poured into sterile dishes and hermetically sealed. After cooling, sent to a cool pantry or cellar.

Recipe 1: Natural currant jam for winter

Recipe for natural currant jam, which contains only sugar. Berries for this preparation, you can use red or black, without a difference.


• 1 kg of currant;

• 1 kg of sugar.


1. Enumerate the berries, remove the tainted currants, tear off the tips and tails. Flush.

2. Fold into a combine or bowl, grind to a state of mashed potatoes with bones.

3. Add prescription sugar, put on the stove and start to warm up. It is important that the grains dissolve before the jam boils. 4. After boiling, boil the billet to the desired thickness, on average, about thirty minutes. Stir regularly to prevent the mass from burning.

5. Fold in pre-sterilized jars. We cork. After cooling, send to storage in a cool place.

Recipe 2: Red currant jam for the winter with gelatin

A variant of very thick red currant jam for the winter, which does not need to be cooked for a long time. A suitable consistency is easy to obtain when adding gelatin, but everything must be done according to the rules.


• 2 kg of currants;

• 1.5 kg of sugar;

• 25 grams of gelatin.


1. We iterate, wash berries and twist through a meat grinder. Or grind in other ways.

2. We mix dry gelatin with prescription sugar, stir it.

3. Pour sugar mixture into twisted currants. Stir and put in the fridge for two hours.

4. Take out, mix again and incubate for another four hours.

5. Put the sweet mass on the stove and cook on low heat until boiling, but do not boil. If the grains of sugar are not dissolved, then simply turn off and leave to stand for a lot until it cools. Then reheat again.

6. Hot, but not boiling jam laid out in jars. If the mass boils, then do not worry. Just gelatin will lose its properties, and the workpiece will not work quite thick.

Recipe 3: Black currant jam for the winter with an orange

For the preparation of a spectacular and fragrant black currant jam for the winter, you need a juicy orange. Or even a few pieces.


• 1 kg of currant;

• 1.3 kg of sugar;

• 0.3 kg oranges.


1. Put the currants in a colander, rinse well. Leave for half an hour to drain off excess fluid.

2. We grind berries in mashed potatoes the combine. Or simply we twist through the meat grinder, but we use a mesh with small holes.

3. Add sugar to the berries, set to cook.

4. From the orange we remove the fragrant zest. To do this, washed citrus just rubbed on a fine grater. 5. We clean the whole orange from the remnants of the peel, remove the seeds from the slices and twist the citrus pulp or interrupt in the combine.

6. After 10 minutes of cooking currants, add orange.

7. Boil the citrus jam together for 15 minutes.

8. We pour in the necessary capacities, we cork. Before cooling, we maintain in the inverted position.

Recipe 4: Currant jam for the winter with pectin

A wonderful recipe for jam of red or black currants for the winter, which is cooked very quickly. Pectin gives the thickness and consistency. You can buy it in the departments of ingredients for baking.


• 20 g pectin;

• 1.2 kg of currants;

• 1 kg of sugar.


1. Enumerate the currants. All tails tear off. Fold in a bowl, take a large pestle and grind. A juice should appear.

2. Pour pectin and set on fire.

3. After boiling add sugar to the berries. We reduce the fire and keep until the grains are completely dissolved.

4. After boiling, boil the jam for exactly five minutes.

5. We take a clean ladle, sterile jars and pour the workpiece. Hermetically capped for later storage. Covers must also be clean.

Recipe 5: Red currant jam for the winter with gooseberry

Variant of interesting red currant jam for the winter with the addition of gooseberry. In most regions, these berries ripen at the same time, why not stock them together?


• 0.6 kg gooseberry;

• 0.6 kg of currants;

• 1 kg of sugar;

• 150 ml of water;

• 0.3 tsp. citric acid.


1. Fold gooseberries in a saucepan, which must be washed and dried.

2. Lower the blender and turn the berries into a thick juice.

3. Add at once all the sugar and be sure to pour in water.

4. Put the gooseberries on the stove and cook for a quarter of an hour. Be sure to stir.

5. While the gooseberry is being prepared, sort out the currant berries and also puriam.

6. Pour the red currant and cook along with the gooseberry for another quarter of an hour, add citric acid. 7. Jam will be a beautiful coral color, pleasant and delicate to the taste. Can be poured into small jars!

8. We twist covers, we cool, we send to storage.

Recipe 6: Black Currant Jam with Ginger

Option unusually fragrant and rich black currant jam. It can be corked for the winter if something remains after taking the sample.


• 1 kg of currant;

• 1 kg of sugar;

• 20 grams of ginger;

• 0.5 tsp. cinnamon


1. Pound currant berries to slurry, shift to saucepan.

2. Add prescription sugar, set on slow fire. Tomim under the lid until the sand is completely dissolved.

3. As soon as the grains completely disperse, you can add fire. Let the jam boil for 10 minutes.

4. Add the grated finely ginger, then pour the cinnamon.

5. Boil for about ten minutes and the aromatic delicacy is ready!

Recipe 7: Currant jam in a slow cooker

A way to make jam from any currant in a slow cooker. It can be used immediately or decomposed into clean containers and sent to storage. The kitchen assistant should have a “multi-cook” program with the possibility of the independent task of the necessary parameters.


• 3 glasses of sugar;

• 1 kg of currant;

• 150 grams of water.


1. We wash the berries washed and freed from the branches into a slow cooker.

2. Fill with 150 ml of water and set for 20 minutes at a temperature of 100 degrees.

3. Get currants, cool and wipe through a sieve. You will get the most tender puree with a minimum amount of waste.

4. Connect the currants with sugar, again send in the slow cooker.

5. Put the jam program for 20 minutes, this is enough for jam.

6. After the signal, we get the aromatic mass and use it for its intended purpose. You should not worry about the consistency of the jam, after cooling it will become thicker.

Recipe 8: Currant jam for the winter with cherry

Another option is very bright and rich currant jam for the winter, which can be made from black, red and even white varieties. Ingredients

• 1 kg of cherries;

• 1 kg of currant;

• 1.4 kg of sugar.


1. In cherries, we immediately remove the bones, dump the washed berries into the saucepan.

2. Add a clean currant without tails and leaves.

3. Pour in half a glass of water, cover and steam for about fifteen minutes. The berries should be completely soft. Cooling down.

4. We grind steamed cherries with currants through a sieve. Optional with small holes.

5. Add sugar to the puree, stir and set to boil.

6. After boiling the jam boil for about ten minutes.

7. Pour into jars and ready! Cork immediately until the mass has cooled.

Currant jam for the winter - tips and tricks

• To prevent burns in small jars when pouring boiling jam, containers should be placed on a plate. For it and hold, and accidentally spilled drops do not stain everything around.

• Drops of jam, which hit the neck of the jar, immediately need to wipe with a clean cloth. Otherwise the lid will fall unevenly, air will get into the workpiece, the contents of the jar may soon deteriorate.

• How to check if jam freezes or not? It is only necessary to drop a drop of hot mass on a cooled plate. You can immediately put in the freezer a few dishes to make it easier to determine the desired consistency.

• Banks need to be sealed immediately after the jam layout, while the billet is hot. Covers, key, towels should be on hand.

• Add sugar to the jam better after softening the berries. Otherwise, they will remain firm for a long time, the process of making a sweet delicacy can be delayed.

Comments (0)
Popular articles