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 with a daily requirement of the main series of nutrients.

Due to the fact that the berries do not contain enzymes that contribute to the destruction of 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 tenfold increase the effectiveness of 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;
• Blackcurrant – 0.3 kg.

Preparation

1. We sort out the currants, wash them and place them in the bowl of a food processor or blender, add sugar there 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 for the whole winter, or you can eat it immediately or serve it with pancakes or pancakes. Bon appetit!

Amazing video recipe

It's time to make blackcurrant jam; yesterday we collected the first bucket. The whole evening we went through it with the whole family, but the most interesting thing is that we went through it twice. When they sorted it for the first time, everyone was happy and went about their business, but I was left in the kitchen all alone to wash and dry the currants. Having swept off the table what should have gone into waste, I, by inertia, poured it back into a clean berry. I read dissatisfaction in the eyes of my assistants, but no one objected, the currants were quickly put in order. The second time they cleared the table themselves, “they don’t trust me.” We all had one aspiration and desire: to have our own vitamins on the table in the winter, when there are few vegetables and fruits.

And most importantly, the beneficial properties of black currant berries are preserved in homemade preparations and are not lost during processing and canning.

Usually I rarely cook blackcurrant jam, but puree it with sugar, but if you don’t have a cellar and don’t have enough space in the refrigerator, it’s better to cook the jam for five minutes.

Five-minute jam

Sort the currants, rinse, drain in a colander and let the water drain. To prevent the berries from shrinking during cooking, I blanch them in boiling water for 2-3 minutes. Then I let the water drain, cover it with sugar 1 kg - 1.2 kg of sugar, let it sit for a couple of hours and put it on fire. After boiling, cook for 5 minutes. I pour it into sterilized jars, roll it up, and turn it over. After it cools down, I put it away for storage.

Blackcurrant jam

Everyone makes jam according to their own recipe. I also have my own recipe.
1 kg - sugar,
1 kg – currants,
1 teaspoon - Quitin or pectin.
Sort the currants, rinse, place in a colander and let the water drain. Mash and place again in a colander and rub through a sieve. You should get a homogeneous mass, add sugar to the puree. Bring to a boil. If you don’t add enough sugar for your taste, if the berry is sweet and there’s too much sugar, then add a little lemon juice. Add Quitin. Bring to a boil again, reduce heat and cook for 5-10 minutes.
When hot, the jam will be liquid. Pour it into jars up to the shoulders and seal. Usually, after sealing, jars are turned upside down. In the case of making jam, you don’t need to do this. The jam will harden near the lid and a vacuum will form at the bottom.
After you rub the mass through a sieve, the pomace remains, I never throw it away, I dry it and brew delicious and healthy tea with it all winter.

Blackcurrant pureed with sugar

Ingredients:
black currant - 1 kg,
sugar - 1.5 kg.
Preparation: Wash the currants, sort and dry. Using a blender or meat grinder, grind the berries into a puree. Add sugar. Mix well. Cover and leave until the sugar is completely dissolved for two days. Stir the currants several times a day; the more often, the faster the sugar will dissolve.
Wash and sterilize the jars, place the currants in them up to the neck. Sprinkle a spoonful of sugar on top, smooth it out and cover with a plastic lid. Store in a cool place.
Enjoy your tea!
Best regards, Irina and

Currants with sugar, prepared in any way, will become an indispensable assistant in preparing sweet dishes in the off-season. Harvested berries are used to fill baked goods or decorate desserts. You can just make jam, but it’s much more interesting to make pureed berries or jelly, freeze currants or make juice.

How to cook currants with sugar?

Fresh currants with sugar will be the ideal basis for many preservation options. In order for the preparations to be stored all winter, you need to follow certain rules, verified over the years by experienced housewives.

1. Long-term storage of currants with sugar in the raw form provides a large amount of sweetener. To prevent the product from spoiling or fermenting, the sugar content must be at least 60%.
2. Before cooking, the berries are washed, sorted and the stems are removed; this is the most labor-intensive moment in the preparation. Use small scissors to cut, this will make the process much easier.
3. Jam is made from whole berries, twisted or kneaded a little so that the preparation is more homogeneous.
4. An ideal option for winter storage is currants rolled with sugar in the freezer. For convenience, the puree is cooled in small portions and then transferred into one container or sealed ziplock bag.

Black currants ground with sugar for the winter are a delicious sweet treat that is very easy to prepare. One difficulty in creating preservation will be preparing the puree, or rather grinding it through a sieve. The result will be a tasty, homogeneous delicacy that will thicken and become slightly jelly-like during storage.

Ingredients:

• currants – 1 kg;
• sugar – 1 kg.

Preparation

1. Wash the currants, dry them, beat them with a blender, and rub them through a sieve.
2. Add sugar to the puree, stir, put on fire.
3. Boil for 25 minutes, removing foam.
4. Pour into sterilized jars, place under a blanket to cool slowly, and store in a cool place.

It turns out very tasty when prepared for the winter. This preservation is used to fill desserts, because during storage the delicacy becomes very thick. Due to the addition of a large amount of sugar, the product is stored for a long time, but you should not keep it for more than one year.

Ingredients:

• sugar – 1 kg;
• currants – 1 kg;

Preparation

1. Wash the currants, cut off the stems and branches.
2. Twist through a meat grinder.
3. Add sugar and leave for 4 hours.
4. Boil the jam, skimming off the foam.
5. Boil for 15 minutes.
6. Pour into prepared jars, roll up the lids, and place under a warm blanket to cool slowly.

Currants with sugar in a blender

Whipped currants in a blender with sugar for the winter have a consistency similar to those put through a meat grinder. This delicacy can be boiled for 15-20 minutes and stored in the pantry, or you can leave the berries raw, but in this case the preparation is stored all winter exclusively in the refrigerator. In the off-season, such preservation will help fight colds.

Ingredients:

• currants – 1 kg;
• sugar – 1.2 kg.

Preparation

1. Sort the currants, wash them, cut off the branches and tails.
2. Add sugar and leave for 5 hours.
3. The currants are crushed together with sugar in a blender.
4. Place on the stove and cook, skimming off the foam.
5. Boil for 10 minutes, immediately pour into a sterilized container, seal, and place in a warm place for slow cooling.
6. This preparation can be stored well for a year in a cool and dark place.

Tasty and pureed with sugar, you can cook it according to the recipe for the famous “Five Minutes”. The berries can be rolled through a meat grinder and punched with a blender, then rubbed through a large sieve; a small presence of seeds and pulp is allowed. 1 kg of berries will yield one half-liter jar of delicacy.

Ingredients:

• black currant – 1 kg;
• sugar – 1 kg.

Preparation

1. Beat the currants with a blender and rub through a large sieve.
2. Add sugar and leave for 3-5 hours.
3. Let it cook and skim off the foam.
4. Boil currants and sugar for exactly 5 minutes, set aside and cool.
5. Repeat the boiling and cooling process 2 more times.
6. Pour the hot jam into a sterile container, place it under a blanket, and after 2 days move it to the basement.

White currants with orange, pureed with sugar

A deliciously tasty preserve - fresh currants with sugar prepared for the winter with the addition of orange zest and pulp. Thanks to the colossal content of pectin in the zest and white berries, the delicacy will turn out very thick and jelly-like. The amount of sugar can be reduced; citrus will guarantee the safety of the delicacy throughout the winter.

Ingredients:

• currants – 1 kg;
• sugar – 300 g;
• orange – 1 pc.

Preparation

1. Remove the currants from the branches, wash, place in a blender bowl, punch, and transfer to a saucepan.
2. Peel the orange zest from the orange, remove the white peel and seeds, and puree the pulp with a blender.
3. Currants with orange and sugar are mixed and put on the stove.
4. Boil the jam, removing the foam.
5. Boil for 15 minutes, pour into a sterile container, and send to a warm place for slow cooling.
6. Store all winter in a cool place.

Black with sugar is prepared by sterilizing the workpiece. The berries remain whole and are boiled directly in the jar. To implement the recipe, prepare in advance a container that will fit 3 half-liter jars. The whole process of preparing the delicacy is not quick, but it allows you to get a very healthy preserve.

Ingredients:

• currants – 2 kg;
• sugar – 2 kg.

Preparation

1. Wash the currants, remove the stems, sprinkle with layers of sugar. Leave for 5 hours.
2. Place cardboard on the bottom of a large saucepan and place half-liter jars filled with currant mixture.
3. Pour water up to the shoulders of the jars.
4. Place over medium heat; when the jam begins to boil, the currants will settle to the bottom. You need to add a spoonful of berries, maintaining the amount of jam at the water level in the pan.
5. When the jars are completely filled, cover them with lids and leave to simmer for 15 minutes.
6. Roll up the lids, turn the jars over, wrap them in a warm blanket and leave for 2 days.
7. The product can be stored in a cool room for no more than 6 months.

Concentrated red currant juice for the winter with sugar is thick and very sweet. When served, the drink is often diluted with water to balance out the sweetness. It is better to seal the drink in small cans or bottles; if opened, it will not be stored for very long, no more than two days in the refrigerator. To prevent the jars from exploding, add a pinch of citric acid to each liter container.

Ingredients:

• red currants – 5 kg;
• water – 1 l;
• sugar – 2 kg.

Preparation

1. Remove the currants from the branches and wash them.
2. Squeeze out the juice, add water, cook, skimming off the foam.
3. Add sugar and boil for 25 minutes.
4. Pour into sterile bottles and place in a warm place for self-sterilization.
5. Store in a cool place.

Currants with sugar without cooking

An amazingly tasty vitamin preparation - currants with sugar for the winter, which is not subject to heat treatment. The preparation is used for making compotes, eaten simply, or complements baked goods or pancakes. The delicacy goes perfectly with ice cream as a bright and rich topping. To get rid of hard skin and seeds, rub the berries through a sieve.

Ingredients:

• currants (any) – 1 kg;
• sugar – 1.2 kg.

Preparation

1. Wash the currants, dry them, puree them in a blender and rub them through a sieve.
2. Mix with 1 kg of sugar, immediately pour into sterilized jars until the sweetener melts.
3. Distribute into jars, leaving 2 cm to the edge.
4. Fill the remaining space with sugar and close with a lid.
5. Such currants with sugar are stored exclusively in the refrigerator.

Fried will be a delicious filling for homemade baked goods or an unusual topping for a light dessert or ice cream. Caramel berries are incredibly tasty and you can taste this delicacy as soon as it has cooled down. Jam prepared in a frying pan can be prepared for future use, but stored only in the refrigerator.

Ingredients:

• currants – 1 kg;
• sugar – 300 g;
• vanillin;
• cloves – 3 buds.

Preparation

1. Melt sugar in a frying pan, add cloves, followed by currants.
2. Simmer, stirring, for 10 minutes.
3. Remove the cloves, sprinkle with vanilla, and stir.
4. Cool and use to decorate desserts.

Freezing currants with sugar for the winter is carried out in two ways: whole berries, barely frozen, are sprinkled with sweetener and in this form are completely cooled. The second method is to grind the berries and freeze them in small forms. In any case, a way to preserve the valuable properties of currants in the freezer is an ideal option.

Currants are useful not only in their raw form, but also in jams, preserves, and simply grated and frozen with sugar. One of the quick and tasty dishes made from this berry is jelly-like jam, which can be prepared in just 5 minutes. We’ll tell you how exactly further.

About the benefits of black currant

Currant berries are a storehouse of vitamin C; just 30 fruits or tea from dried leaves of the bush will satisfy the daily requirement of this element in the human body.

In addition, currants have the following benefits:

• helps fight ARVI, influenza, while increasing immunity;
• has antioxidant properties, which is beneficial for the stomach - this is facilitated by the anthocyanidins in the composition;
• has a diuretic, calming, tonic effect, and also helps to reduce fever, cleanse and disinfect the body;
• helps to improve the functioning of the gastrointestinal tract;
• cleanses the blood and increases its coagulability;
• helps overcome heartburn;
• strengthens the cardiovascular system.

Important! Currant leaves and berries, when consumed systematically, help prevent diabetes.

Preparing currants

You can pick the berries yourself or buy them at the market. They must be dry, large and free from defects. Overripe fruits are not suitable, as they will spoil the taste of the delicacy.

Before cooking, we sort through the berries, select leaves and twigs and cut off the dry ends. Rinse under cold water and leave until dry. It is better to spread the berries evenly on a clean cloth - they will dry faster and will not run.

Preparing jars and lids

In order for the jam to last all winter and not spoil, you need to sterilize the jars in which it will be stored. The jars must be smooth, without potholes, breaks, cracks or chips - otherwise the lids may swell. Before processing, you need to wash the containers with soda.
You can sterilize jars in the microwave or steam. The first option is the fastest - just pour a little water (up to 3 cm) into the bottom of the container and heat it at a power of at least 800 watts until it boils.

Important! When processed, the berries do not lose their beneficial properties, so currants can be consumed all year round in different variations of preparation.

If you are afraid that the jars will burst and ruin the equipment, use the old method - place a sieve on a pan of boiling water, on which we place the jars with the neck down. At the same time, we boil water in a saucepan - the jars are considered sterilized when condensation appears inside.

You can also keep the jars in the oven for 15 minutes at +180 °C. The covers must be, if not new, then without visible defects - dents or rust. They also need to be processed - first, wash them with soda and then boil them for at least 2 minutes.

Kitchenware

To make jam we will need the following utensils:

• glass or cup;
• wooden spoon;
• ladle;
• an enamel bowl, saucepan or saucepan with a thick bottom;
• jars with lids.

For jam you need:

• black currant berries - 1 kg;
• water - 1.5 cups;
• sugar - 1.5 kg;
• citric acid - on the tip of a knife.

Step-by-step cooking process

How to cook:

Where to store jam

A few rules for storing jam:

• plastic lids can be used if you plan to use up the product in a few months;
• The shelf life and quality of the jam depend on the thickness of the delicacy - the thicker it is, the more likely it is that it will not spoil;
• citric acid must be added so that the lids do not swell during storage;
• It is better to use 500 ml jars for storage, then the opened product will not last long in the refrigerator.

It is better to store currant jam in a dark, dry place at a temperature no higher than +20°C. If possible, refrigerate the product, especially cans that have already been opened. If you follow all the cooking rules, you can store the delicacy for up to 2 years.

What to serve with

Any jam or currants with sugar are good for pancakes, casseroles, cheesecakes, semolina, and fresh cottage cheese. Jam can be added to porridges for sweetness and makes delicious grated pie and other baked goods. You can pour boiling water over a few tablespoons of the product and drink it for colds and flu.