Recipes for blackcurrant jam for the winter: with cherries, bananas, shadberry, apples

Many housewives make blackcurrant jam for the winter. This is one of our favorite winter treats, 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 beneficial compounds. You can notice the healing effect of jam by increasing immunity in winter, as well as in 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 blackcurrant many beneficial 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, sorrel.
4. More than 100 volatile substances, including terpinenes, phelandrenes.
5. Pectins, carotenoids, flavonoids, tannins.

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

Blackcurrant jam exhibits the following properties:

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

Doctors recommend black currants for the prevention of colds and viral infections in winter and during the wet season. Moderate consumption is indicated for the prevention of atherosclerosis, heart disease, gastrointestinal tract, and with increased radiation and toxic background. Proper blackcurrant jam, prepared without sugar, is beneficial for diabetes. Dessert prepared without cooking completely 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 it has its own restrictions on its use. In some situations, a healthy treat can cause harm to the body.

Diseases for which jam is not recommended:

1. Diabetes. The sugar content is a contraindication for use. Unsweetened jam can improve the condition by lowering blood glucose levels.
2. Thrombophlebitis. Substances in the composition contribute to blood thickening and increase the risk of blood clots. With reduced coagulability, the product is useful.
3. All types of hepatitis, serious liver dysfunction.
4. Any gastrointestinal diseases accompanied by high acidity.

Use black currants or desserts made from them with caution in case of exacerbation of ulcers, gastritis, or inflammation of the duodenum.

How to make blackcurrant jam

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

To make blackcurrant jam, three methods of preparing the fruit are used:

• grinding: 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: cover the currants with sugar and wait for the juice to separate.

How much sugar to add to blackcurrant jam

The classic recipe involves adding products in a 1:1 ratio. Thus, for 1 kg of blackcurrant you should prepare at least 1 kg of granulated sugar. 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 preparation.

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

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

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

How long to cook blackcurrant jam

The duration 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 soaking time for whole berries also depends on their ripeness. Fully ripened blackcurrant fruits have a thin, permeable skin and are sugared faster. Unripe, hard specimens will take longer to cook.

Each recipe requires its own cooking time. On average, heat treatment of currants takes from 10 to 30 minutes. It is rational to break the process into several steps: cook the black fruits for about 10 minutes and leave them to cool completely, repeating the cycle up to 3 times.

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

The best blackcurrant jam recipes

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

A simple recipe for blackcurrant jam

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, stems are removed, and dried a little.
2. Water is poured into a cooking container and boiled with sugar for several minutes.
3. Pour the fruits into the boiling syrup, wait until it boils, and boil for 5 minutes.
4. Remove the bowl from the heat and allow the fruits to soak in the syrup until the jam cools completely.
5. Repeat the heating cycle again. For indoor storage in winter, the procedure is carried out three times.

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

Thick blackcurrant jam

You can get a thick, rich syrup by increasing the amount of sugar or boiling the product longer. But there is a way to thicken the jam quickly and at the same time keep the additional sweetness to a minimum.

Principles for making thick currant jam for the winter:

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

The mixture prepared for the winter thickens completely only after cooling. Pour blackcurrant jam into hot, runny jars. This method allows you to cook the product for no more than 10 minutes, without cooling cycles and prolonged boiling. The preservation of the dessert in winter does not suffer from this.

Liquid blackcurrant jam

Syrup dessert jam should be fluid, contain some berries, but at the same time have a rich taste and aroma. This blackcurrant dessert is served as a sweet sauce for pancakes, cheesecakes, and ice cream.

Ingredients:

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

Preparation:

1. Prepared berries must have their “tails” cut off on both sides.
2. The currants are placed in a cooking basin or pan and 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, and simmer for 20 minutes.

Seedless blackcurrant jam

A homogeneous thick dessert of black currants for the winter is obtained by removing the peel and seeds. The jam is like a very light jam with a surprisingly balanced flavor.

Preparation:

1. Prepared berries are crushed 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 ground pulp is poured into a saucepan, sugar is added 1:1 and put on fire.
4. It is enough to heat the jam twice for 10 minutes, cooling the workpiece between cycles.

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

Blackcurrant jam without sugar

Desserts made without sugar are no longer uncommon today. Such preparations for the winter are appropriate for people on strict diets, with restrictions due to illness, or simply for anyone looking after their health.

Unusual blackcurrant jam without sugar:

1. The washed berries are poured into prepared, sterile glass containers (1 liter jars are most convenient).
2. Place the containers in a large pan of water. Make sure that the liquid reaches the “shoulders” of the cans.
3. Heat the pan on the stove, waiting for the berries to settle. Add black currants until the jars are completely filled.
4. The boiling water should be moderate. The fruits shrink and become limp, releasing juice.
5. The filled jars are taken out one at a time and immediately sealed with tight lids for the winter.

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

Frozen blackcurrant jam

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

Preparation:

1. Frozen black currants are placed in a thick-walled saucepan and placed on the stove over low heat.
2. Allow the berries to defrost and release their juice. Stirring, cook for about 5 minutes.
3. Add ½ of the total sugar.Stirring, bring to a boil.
4. Boil for 5 minutes and remove the workpiece from the stove.
5. Gently add the remaining sugar to the hot jam and allow the grains to melt completely.

Puree blackcurrant jam

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

Cherry and blackcurrant jam

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

Cooking cherry-currant jam for the winter:

1. Currants (1 kg) are prepared as standard, cherries (1 kg) are washed and pitted.
2. The berries are passed through a meat grinder. Add sugar (2 kg) to the mixture and mix.
3. Leave the mixture for 2 hours until the grains are completely dissolved and the flavors combine.
4. Stir the mixture, quickly bring to a boil, add the juice of half a lemon.
5. Boil the mixture for about 30 minutes to 2/3 of the original volume.
6. Place it hot in jars and seal it for the winter.

Store the dessert in a cool place in winter. You can add peeled apples 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 classic dessert an original taste and thick, delicate texture.

Cooking method:

1. 2 large bananas without peel, cut randomly.
2. Black berries (1 kg) and banana pieces are placed in a large bowl.
3. Add sugar (700 g) and blend 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. By rubbing the dessert through a sieve, you get an excellent, thick confiture.

Saskatoon and blackcurrant jam

Delicious blackcurrant jam is made by combining several types of autumn berries in the recipe. Perfectly complement the sour taste of black shadberry fruits, white and red currants. The ingredients for preparing 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 shadberry and black currant equally, 0.5 kg each.
2. The fruits are poured into a cooking container, sandwiched with sugar (0.5 kg), and the juice is allowed to flow.
3. Shake the mixing container and place on low heat. After boiling, heat 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, seal with sterile lids. Assorted jam will require no more than 30 minutes to prepare.

Grandma's recipe for blackcurrant jam

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

Cooking process:

1. Blackcurrants (10 cups) are boiled in water (2 cups) without additives.
2. After softening the fruit (about 5 minutes), add sugar (10 glasses).
3. Boil for 5 minutes and immediately remove from heat.
4. Gradually add another 5 cups of sugar into the hot mixture.

Packaging into jars is carried out only after the sugar grains have been 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

Preparing for the winter with this composition is distinguished by a thick purple syrup that preserves the berries intact. For 1 kg of black currants take 500 g of blueberries and 1 kg of sugar. The syrup will require no more than 200 ml of water.

Preparation:

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

Repeat the heating cycle 3 times. At the last boil, the dessert is poured into glass containers and stored for the winter.

Blackcurrant jam with apples

Ripe apple pulp makes the dessert softer in taste, bringing its consistency closer to jam, which is convenient for adding to baked goods in winter. Fresh lemon juice brings an original taste and additional thickening to the recipe. This jam is perfectly stored in winter at room temperature.

Preparation:

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

Blackcurrant jam with lemon

Lemon adds a special note to the taste of any jam, and also serves as an additional preservative for preparations for the winter. When adding it to black currants, the sugar content is slightly increased. With a 1:1 ratio, add at least 1 cup per lemon.

The lemon is peeled, cut into random pieces to remove all the seeds, and turned together with the currants through a meat grinder. Add sugar and stir until the crystals dissolve. After bringing the mixture to a boil, immediately pour it into jars. Jam with lemon peel does not keep well in winter. Therefore, when using zest, boil the jam for at least 15 minutes.

Blackcurrant jam with cherry leaves

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

Preparation:

1. Cherry leaves (10 pcs.) Wash and boil in 300 ml of clean cold water for 7-10 minutes.
2. Remove the leaves and add sugar (1 kg) and boil the syrup.
3. Place 1 kg of blackcurrant in a boiling solution and heat for 10 minutes.

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

Blackcurrant jam with strawberries

Typically, strawberry desserts do not store well, and the berries are prone to overcooking. The acids in currants help correct this deficiency.The main ingredient in 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 basin, covered with the entire amount of sugar until juice is formed.
3. With low heat, bring the mixture to a boil, stirring gently.
4. Cook the preparation for the winter for at least 30 minutes, removing the foam and preventing the product from burning.

During the cooking process, the jam will become thick, but the strawberries will remain intact. If the strawberry variety is prone to boiling, use three heating cycles of 5 minutes each with prolonged soaking until it cools.

Fermented blackcurrant jam

You can make an original “intoxicating” delicacy for the winter if you mix chopped currants with sugar (1:1) and leave them in a warm room for 3 days. The mixture that has begun to ferment is poured into jars without cooking. The surface of the jam in the containers is thickly sprinkled with sugar, and the preparations are sealed.

This dessert should be stored in the refrigerator or cold cellar in winter. The jam has a “sparkle” and is suitable for use in sweet sauces.

Currant jam through a blender

A blender, immersion 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 chop them separately, mix them immediately with sugar, or add any fruits or berries to obtain new shades of taste.

Ground blackcurrants can be used raw or boiled to prepare for the winter 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 can be stored in the refrigerator for up to six months.

Recipe for apricot jam with black currants

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

You can simply boil 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 per 2 liters of water.

Preparation:

1. The washed apricots are cut along the “seam” and the seeds are removed without breaking the fruit into halves.
2. 5-6 large currants are placed inside the fruit. The stuffed fruits are placed in a cooking pot.
3. Pour boiling syrup, cooked separately, over the apricots and place the preparation on the fire.
4. As soon as the mixture boils, remove it from the heat and leave to soak for 8 hours.
5. Quickly bring the product to a boil again and leave for 8 to 10 hours (it is convenient to leave the mixture overnight).

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

Quick blackcurrant jam without rolling

In order to soften the skin of the berries and speed up the cooking time, the currant fruits are blanched. After placing the washed raw material in a colander or sieve, lower it into boiling water for several minutes. Processed black currants do not burst during further cooking.

Preparation:

1. Boil the syrup at the rate of 1.5 kg of sugar per 500 ml of water.
2. Blanched berries (1 kg) are poured into a boiling sweet solution.
3. Boil for 15 minutes and pour into jars.

To preserve any blackcurrant dessert, you can place a circle of paper soaked in vodka on the surface of the jam in a jar. The top of the neck is covered with polyethylene or paper and tied with a strong thread.

French blackcurrant jam

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

Making 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 peel.
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 enamel-coated).
3. The mass is slowly heated on the stove, gradually introducing about 600 g of sugar and the juice of half a lemon.
4. Boil the mixture until thickened over low heat, add 80 ml of berry or nut liqueur to the confiture.

After adding alcohol, remove the mass from the heat, pour into small jars and seal tightly. The aromatic jam-jelly will thicken after cooling.

Cherry and blackcurrant 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 subtle 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 and the seeds are removed from the cherries.
3. Place currants and cherries in a cooking basin in layers, sprinkling them with sugar.
4. Leave to soak overnight. In the morning, drain 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 winter storage. The dessert can be stored in the refrigerator for about a year, at room temperature - up to 6 months.

Royal blackcurrant 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 according to a recipe from black currants, red currants, raspberries, and oranges.

Product ratio:

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

Preparation of royal jam:

1. All berries are passed through a meat grinder.
2. Before chopping the orange, remove the seeds.
3. Add all the sugar to the berry mass and mix thoroughly.
4. The finished jam is stored in the refrigerator in a hermetically sealed container.
5. To preserve for the winter, bring the mixture to a boil and place it hot in sterile jars.

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

Siberian blackcurrant jam

A simple recipe for black berry jam in its own juice preserves the benefits of currants throughout the winter and does not require heavy sweetening or 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 a paste, the other is poured in whole.
2. In a cooking vessel, combine currants with sugar and mix the mixture thoroughly.
3. With moderate heat, bring the workpiece to a boil, stirring and skimming off the foam.
4. Boil the mixture for 5 minutes.

The thick mass is poured into jars and rolled up. When using metal lids, the bottom surface must be varnished due to the risk of oxidation.

Fried blackcurrant jam in a frying pan

A quick and original way to prepare blackcurrants for the winter in small portions. For jam, choose a thick-walled frying pan with a high side. Fry the currants 2 cups at a time 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.

Preparation:

1. After washing, dry the berries well on paper towels.
2. The frying pan should be very hot, pour in the currants and keep on maximum heat for about 3 minutes. Mix the raw materials by shaking, ensuring uniform heating of the berries.
3. Large, black fruits will crack and release juice, while small ones will remain intact. At this point, add sugar and continue frying until the crystals are completely fused.
4. After waiting for a vigorous boil, the jam is immediately packaged in sterile heated jars and sealed.

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

20-minute blackcurrant jam

“5-minute” desserts require rapid heating of the product and boiling for no longer than the specified time.The entire process in the proposed recipe will take no more than 20 minutes. The proportions of sugar to berries are 3:2, for every kilogram of fruit take 1 glass of water.

The five-minute process for making jam:

1. Boil water in a deep bowl and cook a thick syrup.
2. When all the grains have dissolved, add the berries.
3. After waiting for it to boil, cook for 5 minutes.

Pour the product into prepared jars, roll it up, turn it over and wrap it warmly. Slowly cooling pieces undergo self-sterilization, which improves their preservation in winter.

Blackcurrant jam with prunes

Dried dark plums give the jam thickness and a pleasant flavor. For desserts, you can use fresh fruit, but the consistency and pleasant “smoky” taste are lost.

Preparation and composition of products:

1. To 1.5 kg of black currants add 0.5 kg of prunes.
2. All products are blended into a homogeneous mass.
3. Add 2 kg of sugar and boil in a deep saucepan for 10-15 minutes.

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

Calorie content of blackcurrant jam

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

The calorie content of blackcurrant jam depends on the sugar content and the degree of “cooking”. On average, it is 280 kcal per 100 g of dessert. Most of it comes from carbohydrates (more than 70%). When you change the bookmark 1:1 up or down, the nutritional value changes accordingly.If you strictly adhere to your daily carbohydrate intake, 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, compliance with the recipe and storage rules allow you to use the dessert as food for 12 months. At the same time, cooked products that have gone through more than 2 heating cycles can remain shelf-life up to 24 months.

Jam is preserved well in winter under the following conditions:

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

Reducing the sugar content in the finished product requires storing the jam in the refrigerator, otherwise its shelf life may be reduced to several months.

Conclusion

Everyone prepares blackcurrant jam for the winter in their 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 processing methods.

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