Of course, we are all used to making jam from fresh berries during their ripening season. But you don’t always have time to do the preparation; it’s much easier and faster to freeze the berries. However, I ask you to spend a little time preparing the berries for freezing, and then in winter you will not have to defrost and sort them. After picking, sort the berries, rinse and dry, and then send them to freezer. If you purchased frozen berries in a store, you cannot avoid the stage of defrosting and quick rinsing. I took care to prepare the berries in the summer, so I will make jam from frozen black currant without defrosting the currants.

To make jam, I always take berries and sugar in a volume-to-volume ratio, with the exception of very sweet or very sour berries or fruit. This time I indicated the weight in the ingredients, but I just took identical bowls, it’s very convenient.

Place the frozen berries in a saucepan and put it on the fire. No water!

Let the berries defrost on the stove for 5 minutes, stirring gently. The currants will release juice.

Add half the sugar.

Stir and place again strong fire, bring to a boil and cook the berries for 5 minutes, stirring. If there is foam, remove it.

It's time to add the second half of the sugar. Remove the pan from the heat, add sugar.

For 5 minutes, gently but vigorously stir the sugar until completely dissolved, without putting the pan on the heat any longer. This simple technique will allow you to get thick jam. Leave the jam to cool slightly. That's all, you can pour some tea and treat yourself to frozen blackcurrant jam! Fresh, tender, very aromatic - this jam is especially tasty in winter!

The jam turns out thick and rich. Look, it doesn't spread on the saucer.

Almost all the berries remain intact. Prepare for your health!

You can make jam from frozen blackcurrants whenever you want, as long as you have some in the freezer.

By big secret I would like to say that they cook it not only when the desire to eat arises blackcurrant jam, but also when you urgently need to empty the freezer.

To taste, aroma and appearance Jam made from frozen currants is no different from jam made from fresh berries.

Now you will learn how to make frozen blackcurrant jam; the recipes are very simple and tasty.

Making jam from frozen blackcurrants

• frozen black currants – 1 kg
• sugar – 1 kg

If desired, you can add something else, such as citrus zest.

How to make blackcurrant jam from frozen berries:

1. Thaw frozen currants at room temperature or in the microwave on the “Defrost” function.

When defrosting in air, the container with berries must be shaken periodically so that they defrost evenly.

2. Mash with a masher or puree with a blender, scroll through a meat grinder if you want to get a jam-like consistency.

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3. Pour sugar over the berries, stir and let stand so that the currants release juice and the sugar dissolves.

4. Transfer to a saucepan. Let it boil and cook, stirring, for at least 20 minutes over low heat, skimming off the foam.

The thickness and readiness of the jam is checked one drop at a time from a spoon; place a drop on a plate and make sure it does not spread. But you can simply be guided by your own taste.

If you want to get more thick dessert, then increase the cooking time for currant jam to 1 hour.

5. Ready jam Pour blackcurrants into clean jars.

Let cool, cover nylon covers or tighten with screws.

How to cook frozen currant jam in a slow cooker

How to make frozen currant jam:

1. Place the berries in a bowl and keep for 1.5-2 hours at room temperature to thaw.

2. Cover the blackcurrants with sugar and leave for another 2 hours so that the berries release their juice.

3. Mix well, add 100 ml of water and mix a little with a masher or spoon.

4. Transfer to a slow cooker, turn on the “Stew” mode for 1 hour.

During this time, you will need to stir the berries several times with a spatula, and after boiling, remove the foam.

5. At the end of cooking frozen blackcurrant jam in a slow cooker, remove the remaining foam and cool.

Place into clean jars and close with lids.

Recipe for frozen blackcurrant jam

You can make jam from frozen blackcurrants whenever you want, as long as you have some in the freezer. As a big secret, I would like to say that they cook it not only when there is a desire to eat blackcurrant jam, but also when there is an urgent need to empty the freezer. Taste,

Frozen blackcurrant jam

Ingredients

Black currant (frozen) – 230 g

• 227 kcal
• 25 min.

Cooking process

Of course, we are all accustomed to making jam from fresh berries during their ripening season. But you don’t always have time to do the preparation; it’s much easier and faster to freeze the berries. However, I ask you to spend a little time preparing the berries for freezing, and then in winter you will not have to defrost and sort them. After picking, sort the berries, rinse and dry, and then put them in the freezer. If you purchased frozen berries in a store, you cannot avoid the stage of defrosting and quick rinsing. I took care to prepare the berries in the summer, so I will make jam from frozen blackcurrants without defrosting the currants.

To make jam, I always take berries and sugar in a volume-to-volume ratio, with the exception of very sweet or very sour berries or fruits. This time I indicated the weight in the ingredients, but I just took identical bowls, it’s very convenient.

Place the frozen berries in a saucepan and put it on the fire. No water!

Let the berries defrost on the stove for 5 minutes, stirring gently. The currants will release juice.

Add half the sugar.

Stir and return to high heat, bring to a boil and cook the berries for 5 minutes, stirring. If there is foam, remove it.

It's time to add the second half of the sugar. Remove the pan from the heat, add sugar.

For 5 minutes, gently but vigorously stir the sugar until completely dissolved, without putting the pan on the heat any longer. This simple technique will allow you to get thick jam. Leave the jam to cool slightly. That's all, you can pour some tea and treat yourself to frozen blackcurrant jam! Fresh, tender, very aromatic - this jam is especially tasty in winter!

The jam turns out thick and rich. Look, it doesn't spread on the saucer.

Almost all the berries remain intact. Prepare for your health!

Frozen blackcurrant jam

A proven recipe for making frozen blackcurrant jam, step by step with photographs.

How to make jam from frozen currants

If in summer season if they made little jam and there wasn’t enough of it until the end of the cold season, or they didn’t cook it at all, and they froze the entire currant harvest, then before the onset of the new season from the surplus frozen berries you can make jam. It turns out no less tasty, aromatic and healthy than classic jam from fresh raw materials. We present to your attention the recipe for “Frozen currant jam”.

To make jam from frozen currants you need

Let's start cooking:

4. After this, put the bowl on the fire. Heat the berries with sugar to a boil and turn off the heat. All contents are good, but mix carefully. All sugar should gradually dissolve in the released juice. For this currant jam need to stand for a couple more hours.

5. After this, turn on the heat again, bring to a boil and cook the frozen currant jam for five minutes.

Frozen currant jam is ready. You can drink tea with it, serve pancakes or pancakes with it.

This method of making jam is suitable for any frozen berry. Even if there are only a little bit of 100 - 200 grams left of each type of berry, you can make assorted jam. Thus, you can get delicious jam from frozen berries and free up space in the freezer for a new harvest.

How to make frozen currant jam - recipe with photo

Step by step recipe“Frozen currant jam” with photo. Jam from frozen berries It turns out tasty and aromatic, not inferior to the classic one.

Frozen blackcurrant jam. Step-by-step recipe with photos

• • Preparation
  • 10 minutes
• • Cooking time
  • 50 minutes

Jam from fresh currants is made during harvest. Jam from frozen berries can be made at any time of the year, which is very convenient, the main thing is to have supplies of currants in the freezer. They cook it mainly for two reasons - either they want it homemade jam, or you need to unload, and urgently, the freezer. In terms of taste, appearance, aroma and preparation technology, such jam is no different from jam made from fresh berries. How to cook frozen blackcurrant jam, you will find out now. The proportions of berries and sugar are standard - one to one.

Frozen blackcurrant jam - recipe

All you need to make frozen blackcurrant jam are berries and sugar. Of course, if desired, you can add any other berries or fruits to it, citrus fruits are especially good. So, defrost frozen currants at room temperature, or put them in the microwave to defrost.

After it melts, use a masher to puree it. You can, of course, grind it in a blender or meat grinder. In this case, the jam will have a more uniform consistency.

Fill up berry puree from black currants with sugar.

Stir. Let sit and release the juice.

Pour into a saucepan. The cooking time for currant jam will depend on what you want to get as a result - liquid or thick, like jam. The jam will be ready within 20 minutes after boiling.

To get more thick jam Cooking time increases to 1 hour. In any case, you need to cook it over low heat, stirring and skimming off the foam formed during boiling.

Ready blackcurrant jam pour into jars. Once cooled, store in the refrigerator under an airtight lid. Plus you can close it. tin lids for more long-term storage. Using this principle, you can also make jam from frozen apricots, raspberries, blueberries, cherries, strawberries, strawberries. How about rhubarb and poppy seed jam?

Frozen blackcurrant jam

Frozen blackcurrant jam. Step-by-step recipe with photos Preparation 10 Minutes Cooking time 50 Minutes Fresh berry jam

Homemade frozen currant jam

It would seem, why make jam from frozen currants, if in the summer, during the season, you can make it from fresh berries? The answer is simple. In the summer there is not always time to tinker with preparations, because freezing currants is much easier. In addition, in terms of taste, color, aroma, and preparation technology, such jam is no different from that prepared in the summer.

Five-minute frozen currant jam

The five-minute currant recipe is very simple and straightforward. Suitable for both long-term storage and immediate use.

• IN large saucepan pour layers of sugar and berries into a double-bottomed or enamel bowl.
• Everything is placed on high heat and brought to a boil. You need to be very careful - when cooking this jam, a lot of foam is released. It is advisable to collect it in time and intensively stir the jam.
• After boiling, you need to time it for 5 minutes and after this time, turn off the pan with the sweet mass.

Let the jam cool slightly and pour it into previously sterilized jars. Allow to cool completely and place in a cool, cool place.

“Raw” frozen currant jam without cooking

This jam contains the same amount of vitamins as a live berry, because it does not pass heat treatment. More sugar is always added to this recipe than the berries themselves - 2 or 2.5 times. Sugar forms a crust near the currants and prevents the jam from disappearing.

• Frozen berries are removed from the freezer and defrosted.
• Then the berries should be passed through a meat grinder or crushed in a blender. Using a blender, the mixture will be more homogeneous and thick.
• Mix everything with sugar and let the jam brew.
• Then pour it into sterile jars, cover with a layer of sugar and close.
• Jam should be stored exclusively in the refrigerator or deep cellar.

IN this recipe The berries can also be left untouched. The defrosted currants are covered with sugar and juice is released. The whole mass is carefully mixed and sent into sterile jars, which are covered with a small layer of sugar on top and closed with lids. It is advisable to use jars no larger than 250 grams.

Making frozen currant jam in a slow cooker

Making jam in a slow cooker is very simple. You can set the stewing time, which determines the thickness of the jam. In this recipe, you can put a lot of sugar and set the simmering time for more than two hours - the jam will caramelize and become jelly-like after cooling.

• red or black currants – 1 kg
• sugar – 2 kg

• Frozen berries are poured into a slow cooker and sprinkled with sugar. You can add half a glass of sugar to prevent the jam from burning.
• Everything is mixed and put on stewing mode for one and a half to two hours. Remove the steam valve or it is better to cook with open lid multicookers.
• The jam will boil strongly and produce a lot of foam; you need to have time to skim it off. After the end of the program, the jam should be allowed to cool slightly, then pour into sterile jars and close with a lid. The jam can be stored in a dark, slightly cool place.

For homogeneity of jam and improvement taste qualities, it is better to blend currant berries in a blender. This jam can then be used in confectionery or when making homemade yoghurts.

Homemade frozen currant jam

Homemade frozen currant jam can be prepared using several options. In the article we described in detail the simplest recipes.

If you really want raspberry or cherry jam, but you can’t find fresh berries (it’s not the season or it’s just a bad year), you can try making your favorite dessert from frozen products. When everything is done correctly, taking into account the specifics of the situation, the result is sure to be good and even better than expected. Practice shows that experienced housewives More and more people are turning to this approach. With it, there is no need to figure out where to store the jam, there is no need to purchase or prepare kilograms of berries. If desired, you can prepare fresh and delicious dessert from fragrant raspberries or medicinal blueberries, which will not have time to become sugary or sour.

Benefits and Features

This method has not only practical advantages, but also several purely culinary advantages. These include the following points:

1. The ingredients have already been processed (washed, pitted and stalked), they just need to be defrosted to start cooking the dessert. And in some cases even this is not required.
2. Freezing raspberries or any other berries causes voids to form in the pulp. During the preparation of the dessert, they are quickly filled with juice, making the jam very tender and rich.
3. Even those ingredients that are standard methods processing and prolonged boiling do not lose excessive rigidity (for example, rowan), after freezing they can be cooked in the best possible way.
4. This option for preparing desserts is worth adopting for people watching their figure. Boiling the jam in small quantity, it is not necessary to use a lot of sugar protruding in winter preparations as a preservative.

Tip: Jam made from frozen fruits, especially apricots or pears, is no less tasty. It’s only better to prepare semi-finished products yourself, using ripe fruits without the slightest sign of spoilage or immaturity.

In cases where purposeful freezing of berries is carried out for the purpose of using them for preparing preparations, it is necessary to use the mode of quickly lowering the temperature to minimum numbers. This will preserve the juice in the fruits as much as possible and preserve their taste and aroma.

Simple recipes for delicious jam

In general, desserts can be made from a wide variety of frozen berries, but most often they are made from raspberries, cherries and strawberries.
Depending on the type of ingredient and the desired result, you need to act in one of the following ways:

• Raspberry dessert. For 300 g of berries, take a glass of sugar and 50 ml of water. Defrost the berries by placing them in a bowl and keeping them at room temperature. During this processing, juice should be released from the raspberries; under no circumstances should we drain it! Add water to the berry mass, add sugar and mix everything thoroughly. We place the container with the workpiece on medium heat and bring to a boil. After this, reduce the heat to a minimum, the jam needs to be cooked for 25 minutes or even more if you want to get more thick composition. Let the mixture cool, then put it into jars and roll up.

• Cherry jam. It can be cooked using the above method, but there is another option. For 300 g of berries, take a glass of sugar (or even a little less if you don’t want it to be very sweet). Defrost the fruits by placing them in a saucepan and leaving them at room temperature. After that, sprinkle them with sugar and let them sit under a towel for a quarter of an hour until the juice appears. We put this whole mixture on the fire and wait at low temperature until the sugar melts. Stir and the jam is ready. All that remains is to put it in jars and close it.

• Frozen strawberry treat. Take 300 g of berries and 150 g of sugar. To make homogeneous jam with a pleasant texture, strawberries, previously defrosted at room temperature, need to be rubbed through a sieve or chopped using a blender. Mix the resulting puree with sugar (instead of sugar, you can use syrup, then you will have to cook the mixture less). Bring the mixture to a boil over medium heat and cook on low for about 40 minutes. If you want the jam to acquire original taste and a more aromatic smell, 10 minutes before it’s ready, add a pinch of cinnamon and cardamom to it.

There are quite a few options for preparing desserts from frozen berries. You can come up with them yourself, experimenting with ingredients, spices, proportions, and sugar content. Despite the fact that such jams are usually prepared in small quantities, it is still recommended to store them in the refrigerator. Especially if they are closed not under metal, but under plastic covers. Considering the not so impressive volumes of sugar, the shelf life of the compositions will be insignificant, and it is better not to risk the health of your family and the taste of the jam.

It would seem, why make jam from frozen currants, if in the summer, during the season, you can make it from fresh berries? The answer is simple. In the summer there is not always time to tinker with preparations, because freezing currants is much easier. In addition, in terms of taste, color, aroma, and preparation technology, such jam is no different from that prepared in the summer.

Five-minute frozen currant jam

The five-minute currant recipe is very simple and straightforward. Suitable for both long-term storage and immediate use.

Ingredients:

• currants – 1 kg
• sugar – 1.5 kg

Preparation

• Pour layers of sugar and berries into a large double-bottomed saucepan or enamel bowl.
• Everything is placed on high heat and brought to a boil. You need to be very careful - when cooking this jam, a lot of foam is released. It is advisable to collect it in time and intensively stir the jam.
• After boiling, you need to time it for 5 minutes and after this time, turn off the pan with the sweet mass.

Let the jam cool slightly and pour it into previously sterilized jars. Allow to cool completely and place in a cool, cool place.

“Raw” frozen currant jam without cooking

This jam contains the same amount of vitamins as a live berry, because it does not undergo heat treatment. More sugar is always added to this recipe than the berries themselves - 2 or 2.5 times. Sugar forms a crust near the currants and prevents the jam from disappearing.

Ingredients:

• currants – 1 kg
• sugar – 2.5 kg

Preparation

• Frozen berries are removed from the freezer and defrosted.
• Then the berries should be passed through a meat grinder or crushed in a blender. Using a blender, the mixture will be more homogeneous and thick.
• Mix everything with sugar and let the jam brew.
• Then pour it into sterile jars, cover with a layer of sugar and close.
• Jam should be stored exclusively in the refrigerator or deep cellar.

In this recipe, the berries can also be left untouched. The defrosted currants are covered with sugar and juice is released. The whole mass is carefully mixed and sent to sterile jars, which are covered with a small layer of sugar on top and closed with lids. It is advisable to use jars no larger than 250 grams.

Making frozen currant jam in a slow cooker

Making jam in a slow cooker is very simple. You can set the stewing time, which determines the thickness of the jam. In this recipe, you can put a lot of sugar and set the simmering time for more than two hours - the jam will caramelize and become jelly-like after cooling.

Ingredients:

• red or black currants – 1 kg
• sugar – 2 kg

Preparation

• Frozen berries are poured into a slow cooker and sprinkled with sugar. You can add half a glass of sugar to prevent the jam from burning.
• Everything is mixed and put on stewing mode for one and a half to two hours. Remove the steam valve or it is better to cook with the multicooker lid open.
• The jam will boil strongly and produce a lot of foam; you need to have time to skim it off. After the end of the program, the jam should be allowed to cool slightly, then pour into sterile jars and close with a lid. The jam can be stored in a dark, slightly cool place.

To ensure the homogeneity of the jam and improve the taste, it is better to puree the currants in a blender. This jam can then be used in confectionery or in making homemade yoghurts.