Black currant is valuable for the body and very healthy berry. They like to eat it fresh and also cook it. blackcurrant jam for the winter according to different recipes.

Simple thick jam for the winter

This recipe for blackcurrant jam is the simplest and most delicious, therefore it is often used by many housewives. The jam turns out thick and rich. When the berry harvest is plentiful, this recipe will help preserve them for the winter.

What you will need:

  • 1 kg black currants;
  • 1 kg sugar.

How to cook:

  1. Prepare the berries. To do this, they are sorted, washed, and poured into a colander.
  2. Pour boiling water over it. You can immerse a colander with currants directly in boiling water for a couple of seconds.
  3. After the berries have drained, they are poured into an enamel bowl and covered with sugar. Leave the mixture for a while so that the berries release their juice.
  4. Stir the mixture periodically with a wooden spatula to speed up the release of juice. It is necessary that the sugar is completely dissolved. It is better to put the berries overnight and return to the process the next day.
  5. Place the basin on the stove and bring to a boil over low heat.
  6. Stirring constantly, boil for 15-20 minutes.
  7. Pour into clean jars, close and leave to cool.

Jelly-like jam

This recipe allows you to make jam tasty and tender. Moreover, it is quite simple.

What you will need:

  • 4 cups of already washed, sorted and dried black currants;
  • 6 glasses of sugar;
  • 2 glasses of water.

How to cook:

  1. Pour water into the prepared enamel bowl and add 3 cups of sugar;
  2. Bring the mixture to a boil, stirring constantly;
  3. pour the berries into the syrup and bring to a boil again;
  4. cook for 7 minutes;
  5. add the rest of the sugar, stir and cook for another 5 minutes;
  6. Pour hot jam into pre-sterilized jars and roll up.

Preparing blackcurrant jam is quick and provides pleasure for the whole winter!

Advice! To prevent the jam from becoming moldy, you can use one trick: cut a circle from tracing paper to the size of the jar and moisten it in alcohol or vodka. Place a circle on top of the jam, and then roll it up with iron lids; mold will never appear.

Watch the video! Blackcurrant jam

Five-minute recipe

Such recipe It lives up to its name and is prepared very quickly indeed. In addition, during cooking, all the beneficial substances are preserved, so sweetness is of great benefit to the body, especially in winter.

Ingredients:

  • 1.5 glasses of water;
  • 1 kg black currants;
  • 1.5 kg of sugar (1.3 kg is possible).

Preparation:

  1. Prepare the berries. They are sorted out, placed in a colander, washed, and allowed to drain.
  2. Next, pour boiling water over it so that the berries do not burst during cooking;
  3. Prepare syrup. Boil water, add sugar, let it boil until it completely dissolves.
  4. Pour the berries into the syrup, stir and let it boil.
  5. Cook for exactly 5 minutes.
  6. The jam is poured into jars while still hot and sealed with iron lids.

Watch the video! Five-minute blackcurrant jam

Jam without cooking

One of the popular ways of making blackcurrant jam is grinding it with sugar. This method will preserve beneficial vitamins in the berries, since they are not subject to heat treatment.

There is no need to cover jam prepared according to this recipe with an iron lid. Thanks to a large number sugar and the correct preparation technology, the jam will be stored even in apartment conditions.

Preparation:

  1. you only need to choose ripe berries, because unripe ones can begin to ferment;
  2. carefully sort the berries, remove any debris, and rinse several times;
  3. Dry the berries completely; you can lay them out on a towel. There is no need to rush; the currants must be completely dry;
  4. sterilize the jars and pour boiling water over the lids and dry;
  5. Inventory will include a meat grinder or blender, a deep mixing bowl, a wooden spatula or a large spoon.

Ingredients:

  • 2 kg sugar;
  • 1 kg black currants.

Cooking process:

  1. grind the berries through a meat grinder or puree them in a blender;
  2. transfer the resulting mass into a bowl, sprinkle evenly with sugar and mix thoroughly;
  3. The jam is ready. It must be placed in sterilized jars, covered with a lid, and stored.

The process is not complicated, and the result is useful and tasty treat that everyone will like.

Watch the video! Blackcurrant jam without cooking

Recipe for black currants and raspberries without cooking

It's not just jam. This is an amazing delicacy containing a huge amount of vitamins. Raspberries will add zest and make the taste slightly sour.

Exact proportions There are no raspberries and currants. The main thing is that there are less raspberries than currants. It is optimal if the proportions are 1 to 1. But even if there is only a handful of raspberries, it is worth adding it. The taste will be so unusual that this recipe will become one of your favorites.

Ingredients:

  • 0.5 l can of black currants;
  • 0.5 l can of raspberries;
  • 2 liters of sugar (about 2 kg).

Please note that there should be 2 times more sugar than the total number of berries.

Cooking process:

  1. All berries are sorted, washed, and left to dry.
  2. The prepared berries are twisted through a meat grinder or crushed with a blender, and the resulting mass is placed in a convenient bowl.
  3. Add sugar and mix thoroughly until a homogeneous consistency is obtained, place in sterilized jars, and cover with a nylon lid.

Advice! It is better to store such jam in the refrigerator, because it is not possible to completely remove water from raspberries after washing, and due to its presence, if there is a lack of cold, the jam can spoil.

When stored in the refrigerator, the treat will last a long time. There is an opinion that you can use unwashed raspberries, but this is up to each housewife.

Watch the video! Jam without cooking. Currants and raspberries

Currant jam with orange

This recipe is quite unusual and gives an interesting flavor to the currants. Orange is added to the jam, and it is not subjected to heat treatment.

Ingredients:

  • 1 kg currants;
  • 1.5 kg sugar;
  • 1 orange.

Preparation:

  1. lids and jars for currant jam must be sterilized in advance;
  2. the orange is thoroughly washed and doused with boiling water to wash off the wax;
  3. Grind the orange along with the skins in a blender or meat grinder;
  4. make currant puree using a blender or meat grinder;
  5. mix berry and orange puree, add sugar and stir;
  6. leave for several hours, stirring occasionally until the sugar is completely dissolved and turns into syrup;
  7. after that, put it in jars and roll it up;
  8. leave to store in the refrigerator. It can stand for a long time, maintaining its taste and benefits.

Watch the video! Currants with oranges for the winter

Recipe without cooking with dried apricots

Dried apricots will be an excellent addition to currants and will help change the taste almost beyond recognition. It will also be an excellent vitamin supplement to healthy blackcurrant jam. Plus it's incredibly tasty.

Ingredients:

  • 800 g black currants;
  • 200 g dried apricots;
  • 2 kg sugar.

Preparation:

  1. We sort the berries, wash and dry them;
  2. pour boiling water over the dried apricots so that they soften;
  3. After the dried apricots have become soft, drain the water, rinse the dried fruits under running water, and drain in a colander. Then you can even squeeze out the excess water;
  4. twist the currants and then the dried apricots;
  5. transfer the mixture to a bowl, add sugar and stir;
  6. leave for 30 minutes, stir;
  7. put in sterilized jars, close with a nylon lid, and store in the basement or refrigerator.

This dessert is universal. It can be used both as a treat for tea and as an addition to baked goods.

« Five-Mutka» with currants and ginger

The jam turns out to be aromatic and delicious; the combination of ginger and currants will please everyone. Moreover, it cooks quickly.

Ingredients:

  • 0.5 kg black currants;
  • 0.75 kg sugar;
  • 250 ml water;
  • ginger root.

Cooking process:

  1. prepare the berries, sort them, trim the stems, rinse;
  2. pour into a colander, put it in boiling water or simply pour boiling water over it so that they do not become sour during cooking;
  3. let the water drain;
  4. grate the ginger root so that half a tbsp comes out. spoons;
  5. Pour water into an enamel pan, add sugar, stir;
  6. bring to a boil over low heat;
  7. add berries and ginger to the syrup; the heat can be increased;
  8. after boiling, cook for 5-7 minutes;
  9. Pour hot, still liquid jam into sterilized jars. When it sits and cools, it will become like jelly.

Such interesting and unusual recipes will help you prepare very tasty currant jam with new flavor notes.

Watch the video! Blackcurrant jam. Simple and quick recipe

Black currant is a berry whose benefits have been known since ancient times. These berries are simply a “vitamin bomb” for the body, because... Black currant contains a huge amount of vitamin C, B1, PP, as well as a numerous number of useful trace elements and minerals.

Surprisingly, by eating 2 tablespoons of black currant in any form, a person will provide himself daily norm essential nutrients.

Due to the fact that the berries do not contain enzymes that contribute to the destruction ascorbic acid During long-term storage, black currants can be safely harvested for the winter. It will be as useful as fresh.

All kinds of compotes, jellies, jams are made from black currants, they are frozen, but the most common method of preparation is jam.

Amazing properties of black currant

Black currant is indispensable in winter, when viral respiratory diseases and flu are rampant. Therefore, blackcurrant jam must be in the house to prevent or cure colds in a natural way, and not to buy expensive and not always useful drugs.

Currants not only treat colds, they will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid.

Surprisingly black currant can increase efficiency tenfold antiviral drugs and antibiotics.

Correct selection of berries and their preparation

Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as red one, but it is much healthier.

For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotika, Dubrovskaya, Dobrynya, Izyumnaya and others. Large berries are quicker to process (sort, wash), so the preparatory process will take much less time.

You should also consider the thickness of the berry peel. For jams and compotes, varieties with thin skin are more suitable, but for freezing, on the contrary, those with thick skin are more suitable.

For jam, take well-ripened currants; they must be carefully picked from the bunches, removing spoiled and bruised berries, and placed in a colander. Rinse thoroughly under cold water and drain excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.

Grated currants with sugar - ideal jam for the winter

Ingredients

  • berries – 1 kg;
  • sugar – 1.7 kg.

Preparation

  1. Prepare large currants as described above. Spread them on a towel and dry thoroughly for several hours.
  2. Then pour two handfuls of currants into a bowl and mash each portion with a masher.
  3. Transfer the berry mass into a clean saucepan, add 500 g. granulated sugar and stir until the sugar crystals are completely dissolved.
  4. Then add the rest of the sugar and set aside until the latter is completely dissolved, stirring periodically throughout the day.
  5. When all the sugar has dissolved, the jam should be distributed into dry jars and covered with lids. This jam should be stored on the refrigerator shelf.

Blackcurrant jam

According to this recipe, the jam looks more like jam, because... It turns out thick, tasty and very fragrant.

Ingredients

  • Blackcurrant – 14 cups;
  • Granulated sugar - 18 glasses;
  • water – 3 glasses.

Preparation

  1. To make this jam, you first need to boil the syrup. In a saucepan, mix water and half the amount of sugar, cook the syrup until transparent.
  2. Pour the prepared currants directly into the boiling syrup, boil and cook for five minutes. Turn off the heat and add the rest of the sugar. Mix the jam thoroughly with a wooden spatula for ten minutes.
  3. Pour hot blackcurrant jam into sterile jars, close with sterile nylon lids and store in the cold.

Video recipe for blackcurrant jam.

Double benefits in one jar - jam with honey

This is a recipe for an unusual blackcurrant jam with a pleasant honey flavor.

Ingredients

  • Black currant berries (frozen or fresh) - 0.5 kg;
  • Sugar – 1 glass;
  • Honey – 2 teaspoons;
  • Drinking water – 1 glass.

Preparation

  1. Sort and wash the currant berries. Now you need to boil the syrup. Add granulated sugar to a saucepan with a glass of water and bring to a boil over low heat.
  2. As soon as the sugar is completely dissolved, add honey and slowly bring to a boil, remembering to stir.
  3. After this, add the prepared currants and cook for 10 minutes, skimming off the foam. Set the prepared jam aside and let cool.
  4. Pour cold jam into sterilized jars and roll up. Place in a warm place for 24 hours, and then store in a dark and cool room.

Variant of preparation from black currants and bananas

This recipe for blackcurrant jam is quite unusual and very tasty.

For cooking you need the following products:

  • currants – 0.5 kg;
  • granulated sugar – 0.5 kg;
  • ripe bananas – 0.5 kg.

Preparation

  1. Place the berries and sugar in a blender bowl and beat until the sugar is completely dissolved. Peel and cut the bananas into cubes, place them in a blender and blend until smooth.
  2. Place the resulting mass in sterile jars, close and store in the refrigerator.

This aromatic jam has a mousse consistency, spreads perfectly on bread and does not spread. Bon appetit!

Currant-apple jam

Blackcurrant jam on its own is very tasty, but if you combine it with apples, the result will exceed all your expectations.

For this recipe you will need:

  • Lemon – 1 quarter;
  • Sugar – 0.4 kg;
  • Apples – 0.3 kg;
  • Black currant – 0.3 kg.

Preparation

  1. We sort out the currants, wash them and put them in a bowl. food processor or blender, add sugar and grind until smooth. Pour the mixture into a saucepan with a thick bottom and boil for 5 minutes.
  2. Wash the apples, remove the core and cut into slices. Squeeze the juice out of a quarter of a lemon and mix with a little water. Pour this water over the prepared apples to prevent them from darkening.
  3. When the currant puree has reduced a little, add apples to the pan and cook for a quarter of an hour over low heat.

The finished jam can be poured into sterile jars and stored all winter, or you can eat it immediately or serve it with pancakes or pancakes. Bon appetit!

Amazing video recipe

How to properly store blackcurrant jam

Blackcurrant jam keeps very well. But if the jam prepared in a fast way or simply pureed with sugar, then it should be stored only in the refrigerator and no more than 2-3 months.

Jars of boiled blackcurrant jam, rolled up with special iron lids, can be stored much longer, even in room conditions. But it’s better not to risk it and put such preservation in a cellar or basement. Make some jam and bon appetit everyone!

Currants in wildlife has inhabited all continents since ancient times. But it was first cultivated in medieval monasteries. Kievan Rus. A little later, garden plants migrated to Europe, and with them, recipes for making delicious jam.

Among the numerous types of crops, only 3 have nutritional value - black currant, red and white. All of them are actively used for winter preparations.

Over the centuries, the people's treasury has collected many different recipes for cooking desserts, as well as recommendations:

  • berries for jam are taken dense, large, without damage;
  • To ensure that the currants remain intact and do not crack when removing the stalk, it is recommended to use nail scissors with straight ends;
  • after this, the berries are placed in a colander and washed in running cool water;
  • so that the blackcurrant fruits remain tender and do not wrinkle during the preparation of jam, they are first blanched - in boiling water for 5 minutes, in a juice cooker for 2-3 minutes;
  • the water after blanching will be used for syrup;
  • if the dessert is prepared without liquid (or with a small amount of it), stir the mixture constantly to avoid burning; For this it is better to use a wooden spoon.

The jam is finally pasteurized in a water bath. But you can do without this stage if you create suitable storage conditions (low-temperature cellar or refrigerator).

When sealing, the high content of ascorbic acid in fruits is taken into account. If you roll up the cans with metal lids, then only varnished ones. Otherwise, the jam will very quickly acquire an ugly dark purple hue.

Blackcurrant jam for the winter - simple recipes

Currants are being prepared different ways– in syrup and without syrup, cooked and raw, with whole berries and pureed jam. Below are several popular recipes that even a novice housewife can quickly master.

Currant jam - five-minute recipe (thick)

Cooking this dessert will take no more than 5 minutes. But first, you will have to pass the berries through a meat grinder with a fine-mesh grid, and then perform the following steps:

  • the puree is placed in a basin and covered with sugar in a ratio of 1:1;
  • put on low heat;
  • boil for 5 minutes with constant stirring.

The jam is immediately packaged in hot jars and hermetically sealed. Turn it upside down and cover it with a warm blanket. Slow cooling is a kind of self-sterilization method.

Raw blackcurrant jam - recipe without cooking, through a meat grinder

Housewives will definitely like this method for preserving currants. Without cooking, the berry retains its healing properties as much as possible and becomes a real “helper” in the treatment of colds and other diseases. For raw jam, it is better to take ripe black currants and follow this algorithm:

  • berries, without blanching, twisting in a meat grinder;
  • currants are placed in a deep container;
  • sprinkle with sugar at the rate of 1.5 kg of sand per 1 kg of fruit;
  • After grinding the mass well, place it in jars and screw on the lids.

But such jam will have to be stored at a temperature no higher than 1 degree. Otherwise, fermentation will begin and the berries will spoil.

In this case, you can make jam from either whole berries or puree. In the second option, sterilization is required - it is better to keep the jam on the fire not for long, so as not to burn.

With whole fruits

  • after blanching, the blackcurrant fruits are sprinkled with sugar in a ratio of 1:1.5;
  • In order for the fruits to release juice, it is recommended to lightly press them down;
  • let the currants brew for several hours and then put them on the fire.

You can cook in 1 batch until the contents of the basin thicken. But it’s better to do this at intervals of 2-3 hours, keeping the jam on the stove for no more than 10 minutes. In any case, you will have to stir constantly.

From puree

  • the berries passed through a meat grinder are covered with granulated sugar in a 1:1 ratio;
  • after stirring, place on low heat and heat to 70 degrees;
  • As soon as the sugar is completely dissolved, the mass is packaged in jars.

Covering with lids, the jam is sent for pasteurization for 15 minutes in 0.5 liter containers and 20 minutes in 1 liter containers. After sealing the jars tightly, turn them upside down and cool.

Blackcurrant jam in syrup can be prepared in 2 ways.


Option 1 (for 1 kg of currants you will need 1.5 kg of sugar and 500 ml of water)

The first method includes the following steps:

  • So that the black currant berries are not wrinkled, but filled sugar syrup They are blanched for 2-3 minutes in boiling water.
  • Then, after blanching, the water is allowed to drain and the currants are placed in a cooking container. A syrup is prepared using the remaining water from the berries (for 1.5 kg of sugar - 500 ml of water). Bring it to a boil and filter it while hot through 3-4 layers of gauze, boil it again and immediately pour it into the prepared berries.
  • Cook the jam in one batch over low heat, skimming off the foam periodically. The cooking time should not exceed 20 minutes.
  • Pack the hot dessert into jars and seal with airtight lids. Turn upside down and cool.

Option 2 (1 kg of currants will require 1.2 kg of sugar and 300 ml of water)

The second method includes the following steps:

  • As in the first method, blackcurrant berries are blanched for 2-3 minutes in boiling water.
  • Then the currants are placed in an enamel basin.
  • Pour in unfiltered boiling sugar syrup prepared from 300 ml of water and 1.2 kg of sugar.
  • Leave for 4 hours and cook in 1 batch until tender over low heat.

The prepared currant jam is poured hot into jars, screwed on with lids and cooled.

It is proposed to use one more simple recipe making blackcurrant jam. In this version, the berries are whipped through a blender and therefore have a jam-like consistency. This delicacy is convenient to use for making dessert pastries or simply spread on a soft bun.

During the cooking process, the berries are not brought to a boil, but only heated until the sugar is completely dissolved. This minimal heat treatment allows you to preserve more vitamins in the dessert.

Cooking steps:

  • Ripe currants (1 kg) are washed and laid out in one layer to dry;
  • then passed through a blender and placed in a cooking container;
  • The bowl with berry puree is placed on the stove and heated to 60 - 65°C;
  • Add sugar (1.5 kg) in portions to the heated currants and mix thoroughly. Heat the mixture over low heat until the sugar is completely dissolved, do not boil. Then they are packaged in jars.

The glass container is filled to the very top. The jars are sealed with hot varnished lids and left to cool naturally without turning over.It is recommended to store jam in the refrigerator.

Currant jam in a slow cooker - a recipe for the winter

Having a multicooker at hand, you don’t have to worry that the jam will burn, because the delicate mode will be used. For this recipe, there is no need to blanch the currants - the berry will retain its tenderness and will be well soaked in syrup. It’s enough just to follow the technology:

  • black currants (1 kg) are poured into the multicooker bowl;
  • sugar (1.2 kg) is placed on top;
  • turn on the stewing mode and forget about the jam for 1.5 hours.

After the signal, the dessert is poured into jars. If you plan to cook red or white currants, then the ratio of berries and sugar will be 1:1. And the dessert needs to simmer for no more than an hour.

To get thick jam, you can switch the multicooker to heating mode and simmer the dessert for several hours, stirring occasionally. If the jam must be stored for a long time, then at the end of cooking it is recommended to switch to the “steaming” mode for 1 minute.

Recipe for blackcurrant jam with orange

Citrus fruits perfectly complement berry desserts. Orange not only adds a pleasant aroma to currant jam, but also enhances its healing properties. in winter delicious dessert It will become a favorite treat for the whole family. And they cook it according to this recipe:

  • prepared black currants (1 kg) are placed in a basin;
  • pour in water (200 ml) and add granulated sugar (700 g);
  • oranges (2 pcs.) wash well;
  • Use a large-mesh grater to remove the zest;
  • the fruits are peeled from the white film and the pulp is cut into pieces;
  • combine oranges with currants and beat with a blender (or pass through a meat grinder);
  • add the zest, mix the mass and place on the stove.

The dessert is cooked in 3 batches, 10 minutes each. Between the first and second stages, the jam is infused for 8-10 hours. Before the last one, 2 hours is enough. Then the mass is simply brought to a boil and immediately packaged in hot jars.

Blackcurrant jam with cherry leaves

Many housewives put cherry leaves in canned vegetables in addition to bay leaves. But they also turn out to be useful in desserts, adding pleasant notes to the aroma. In addition, the leaves have disinfecting properties, serving as a natural preservative. This recipe includes the following steps:

  • leaves (10 pcs.) are poured with water (300 ml) and boiled over low heat under a lid for 10 minutes;
  • After straining the broth, pour it over black currants (1 kg);
  • cook for another 10 minutes and add sugar (1 kg);
  • After stirring, bring to a boil and simmer for the same amount.

Hot jam is poured into jars and immediately rolled up. You can first place 1-2 cherry leaves (from the decoction) on the bottom.

Useful video

Blackcurrant jam with zucchini is healthy and tasty - video

Blackcurrant jam with orange and banana. Delicious recipe - video

Currants are called “champions” in terms of ascorbic acid content, which makes the jam healing for strengthening weakened immunity. The powerful vitamin and mineral composition of the fruit gives the dessert antioxidant properties. For children, jam is recommended to improve appetite. Pregnant women will help get rid of edema and improve intestinal motility, and the red berry will help cope with toxicosis.

The combination of taste and healing properties- this is about currant jam. It is enough to prepare a dozen jars of dessert using various recipes, and the family will be provided with a sweet, aromatic “medicine” for the winter.

Good afternoon dear friends. Black currant is considered a fountain of vitamins, a cocktail of useful elements that nature gave to humans to maintain health. The berry is very tasty, preserves its beneficial qualities well during storage, and is able to support the body in conditions of winter or spring vitamin deficiency.

To do this, during the ripening period it is canned, frozen, compotes, jam, etc. are prepared. At the same time, they also grab leaves from the bush and dry them. How are blackcurrants prepared for the winter? Today we have many recipes about this.

For a long time winter time extra natural medicine won't hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in the winter.

It is not known why this berry is so valued, for its unique properties as a medicine or excellent taste. The ability to heal black currants has been revered in Russia since the 11th century, and from the 15th century the berry was taken into account by the Pskov and Novgorod monasteries.

The berries are saturated with huge, for food product, the amount of vitamin C valuable for humans, just 50 g of jam or fresh berries is enough to cover daily requirement. And the currant itself will begin to work and protect a person from atherosclerosis and anemia, boost immunity, and cure kidney and upper respiratory tract diseases. Its folic acid will protect against radiation and help remove toxins from the body.

The diuretic and anti-inflammatory properties of berries do not need advertising. If you are taking antibiotics for treatment, an infusion of currant berries will increase their activity tenfold. By combining currants with honey, you get good medicine from hypertension.

Finally, you can go over its antiviral properties: it fights the pathogens of diphtheria and dysentery, staphylococcus, and treats diarrhea.

Currant leaves (harvesting for the winter)

When picking currants, do not ignore their leaves. This is a real vitamin piggy bank.

For example, it is rich in vitamin C more than the berries themselves. So regular leaf tea will replenish your supply of vitamins.

In order for the leaves to subsequently bring maximum benefit, it is advisable to follow certain rules when collecting them:

  • Collect the leaves not with the berries, but earlier, when they have just blossomed.
  • In terms of time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew has dried.
  • If you didn’t manage to get your bearings in time and you still don’t have the collected leaves, it doesn’t matter. It's not too late to pick them until autumn. Of course, they are no longer young, but they are well saturated with the aroma of currants, and the tea will be truly fragrant.
  • When choosing leaves for winter storage, discard those that are damaged, eaten away, or diseased.
  • There are several ways to dry the leaves; an oven, a place under a tree, or a veranda are suitable.
  • The main thing is to protect the leaves from direct sunlight while drying.
  • If you have a dryer, the question of where to dry the berries disappears by itself.

The resulting raw materials can be used instead in winter in order to emphasize medicinal properties It is recommended to take with milk and honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.

Pickled currants

Place washed, clean berries in jars, filling the space up to the hanger. Pour in hot marinade. Sterilize for 3 minutes. Screw on the lids, turn the jars over, and keep warm until completely cool.

Marinade: 1 liter of water, a glass of 9% vinegar, 800 g of sugar.

Recipe No. 2 for diabetics

Prepare the berries as per the recipe above, add water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.

Recipe No. 3

The easiest way. In a separate pan, cook the blackcurrants, to which you have added a few tablespoons of juice or mashed berries. Add sugar in half the weight of currants. Cook for 5 minutes. Place into jars and roll up.

Blackcurrant without cooking

This recipe for jam, which doesn’t even need to be boiled, can easily be called sweet summer, because the whole vitamin complex the currants remained intact, while the aroma of summer was preserved. The recipe itself:

  • You sort the berries especially carefully, leaving only whole ones, without defects. Rinse with water and allow the moisture to drain to keep the berries dry.
  • Grind blackcurrants in a blender.
  • Combine the berries with the same amount of sugar by weight.
  • Stir thoroughly and wait to put into jars until the sugar dissolves.
  • Distribute the jam into sterilized jars. Stored in the refrigerator under plastic covers.

Five-minute jam

Cooking is quick and easy, it only takes 5 minutes. The recipe is in front of you:

  • Sort the berries well, remove any bruises or defects. Fill them with water so that the last layer of berries on top is not covered with moisture.
  • Place the currants on the fire and bring to a light boil until bubbles appear.
  • Add sugar to the jam according to the weight of the berries. That's it - the time clock has started. There are 5 minutes left until the end of cooking.
  • Stir the jam while heating until the sensation of sugar disappears.
  • Pour hot jam into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
  • You can take out the jars only after they have cooled down.

How to freeze

Freezing berries is the easiest and most a budget option harvesting berries for the winter. In addition, almost all vitamins are preserved in currants.

  1. We wash the berries, let them dry, put them in bags and put them in the freezer.
  2. Another option for freezing is to puree the blackcurrant berries in a blender, add a little sugar (100 grams per 1 kg of berries), mix again and place in containers and in the freezer. I use small 250 g ones with lids. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and aromatic.

Contraindications

It’s hard to imagine, but there are cases when the use of blackcurrant should be treated with caution.

Please note that if you have the following diseases, limit your consumption of black currants, or monitor your well-being and do not abuse the product:

  • in case of thrombophlebitis and blood clotting disorders, you should not uncontrollably consume black berries, they can cause thrombosis,
  • exclude currants from the diet of relatives who have just suffered a heart attack or stroke,
  • pay attention to reasonable consumption of berries during hepatitis, you can eat them, but with caution,
  • limit consumption of berries in case of gastritis and peptic ulcers.

Perhaps many of the properties of black currant were familiar to you, and you have wonderful recipes in your collection of home secrets. Be sure to share, blackcurrant deserves to become the most respected berry on the winter table.

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Blackcurrant preparations are so popular that they make more than one type of jam for the winter. There are many ways - jam can be boiled, fried in a frying pan, or cooked raw. Today we will make blackcurrant jam for the winter. It turns out thick, with whole berries, aromatic and very tasty. We assure you that any sweet tooth will like it.

Required Products:

  • 700 grams of black currants,
  • 700 grams of granulated sugar.

How to make blackcurrant jam for the winter

First of all, let's deal with the currant berries, because they need to be cleaned and sorted. This process is lengthy, so immediately allocate more time for this procedure. It will be necessary to remove all possible twigs and leaves. We also pay attention to the condition of the berries; if you come across limp and crushed ones, it is better to put them aside, since the densest and freshest berries are suitable for jam. When we have sorted the currants, we wash the berries and then lightly dry them. You can leave the currants in a sieve for a few minutes, all the water will drain through it, or you can lay them out in parts on paper towels, which also perfectly absorb all the water.


Pour the currants into a deep pan and sprinkle them with granulated sugar. You can lightly shake the berries so that the sugar gets into all the gaps, but this is all done without equipment; you can crush the juicy berries with a spoon and spatulas. Just take the pan by the handles and shake the berries lightly in the air. We leave it in this form for several hours: after 5-6 hours, the sugar will melt by half, and the currants will release juice, which is necessary for making jam. We do not add any water, otherwise the jam will not turn out thick.


Place the currants on low heat and begin to cook the jam. When the berries boil, set aside for 5 minutes. Boil the currants for 5 minutes and turn off the heat. Let the berries cool completely, they will be soaked in sugar syrup and will be very tasty. During the cooking process, the currants will release more juice, so the jam will turn out to be the perfect consistency: thick and viscous like caramel. We repeat the cooking and cooling process 2 more times.


When the jam boils for the last third time, we will boil it and turn off the heat, but we will not cool it anymore. While hot, put the jam into steamed jars that we have prepared in advance.


We screw the jam jars with tight lids and let them cool under a warm blanket.