Blackcurrant jam: cooking options - how to make blackcurrant jam quickly and easily

Pre-treatment of currants

The harvest of ripe berries is sorted out, removing twigs and leaves that have accidentally fallen. If the berry was purchased at the market, and the day of its collection is not known exactly, then the fruits must be inspected for the presence of damaged and rotten specimens. Such berries are mercilessly thrown away, and the rest are sent for washing.

Black currants have a thick skin, so they wash them under running water without worrying about damaging the integrity of the berries.After this, the currants are placed on a sieve or colander and allowed to dry a little. Some people blot the berries with a towel or dry them on the table, but for making jam this procedure is absolutely unnecessary.

Blackcurrant jam recipes

A simple and quick five-minute recipe

A kilogram of fresh berries is ground together with 1.2 kilograms of sugar through a meat grinder. It is better to immediately grind the berries together with sugar, since its grains will have an additional mechanical effect on the currants.

The ground currants are placed in a stainless steel container (in extreme cases, covered with enamel), and cooking begins. Quick currant jam is called “five-minute jam” for a reason. Heat treatment of jam takes only 5 minutes of active boiling time. The still hot dessert is poured into sterile jars and screwed on with boiled lids. The workpiece is covered with a warm blanket for a day, and then put away for storage along with the rest of the home preservation.

Currant jam without cooking

A kilogram of raw berries is crushed using a blender or meat grinder, 1.5 kilograms of granulated sugar are added to the puree and mixed thoroughly. For the crystals to dissolve, leave the workpiece for 5-6 hours at room temperature, covering the container with a clean towel. During this time, the jam is stirred several more times. Before packing into jars, bring the dessert to a boil over medium heat and immediately turn off the burner.

Store this product in the refrigerator for no more than 3-4 months. The short shelf life is compensated by the large amount of vitamins preserved in the product due to the lack of prolonged heating. You can extend the shelf life of this jam by freezing it in portioned cubes in the freezer.

Zarina Samedova also makes currant jam without cooking, and invites you to familiarize yourself with her cooking method

Thick jam

Blackcurrants, 1.5 kilograms, crushed in a blender. Place the puree on the fire and heat for 5 minutes. After this, 1 kilogram of sugar is introduced into the mass in small portions. When adding another portion of granulated sugar, make sure that the previous one is well distributed throughout the workpiece. Vigorous boiling starts the cooking time countdown. It will take 35 minutes. All this time, the cooking process is controlled by stirring the dish and skimming off the thick foam several times.

Seedless and skinless currant jam

Place two kilograms of berries in a wide basin and fill with 100 milliliters of water. Boil the currants at maximum heat for 5 minutes. During this time, the fruits will soften and the skin will burst in places. Blanched hot currants are placed on a wire rack and begin to be ground, freeing the pulp from seeds and skins. The homogeneous currant mass is seasoned with 1.5 kilograms of sugar and put back on the fire. The jam is prepared using the interval method, allowing the mixture to simmer first for 10 minutes, then 15 and 20 minutes, taking breaks of 5-6 hours between batches. The finished jam is thick, translucent and very tasty.

The “FOODozhnik” channel prepares for you homogeneous seedless jam

How to make currant jam in a slow cooker

500 grams of berries are loaded into the multicooker bowl. It is important that the blackcurrants take up no more than 1/3 of the volume of the bowl, otherwise the jam will not cook evenly. Add 50 milliliters of water to the currants, and boil them under a closed lid in the “Cooking”, “Soup” or “Frying” mode for 10 minutes. After this, the berries are punched with a submersible blender and seasoned with sugar.The amount of granulated sugar for this volume of berries is 300 grams. After mixing the mass, close the multicooker with a lid and set the unit to the “Quenching” mode for 30 minutes. If the multicooker is quite powerful and there is a possibility of food burning, then stir the jam a couple of times during the cooking process.

A video from the channel “Burning-Lisping” will tell you in detail about making jam in a slow cooker

Flavoring additives for jam

You can diversify the taste of blackcurrant jam by adding cinnamon or vanillin to the pan with food. Jam can also be made using other berries (raspberries, cherries, gooseberries) or fruits (oranges, apples).

The ratio of currants to sugar can be varied based on the natural sweetness of the original ingredients, so the taste of blackcurrant jam can be different each time.