Jelly 5-minute blackcurrant jam - 6 step by step recipes

Black currant is a berry with many benefits. She is not whimsical to grow, and available for purchase. There are many options for preparing it for the winter, but one of the most successful is the preparation of a jelly-like five-minute jam. It is prepared quickly, and all vitamins and nutrients are stored in the berries. Choose the recipes below and treat yourself to your health.

Jelly jam-five-minute black currant without water

Cooking time: 30 minutes.

Servings - 1.5 liters.

A very simple way to prepare tasty and healthy blackcurrant jam for the winter is to cook a five-minute out of it without water. With the specified amount of sugar, the jelly will turn out to be sweet and sour. Try to cook - you will not regret it.

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  Let's prepare the berries for a start. We sort out the currants, separate the berries from the twigs, rinse. Let the liquid drain, throwing the fruits in a colander.
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  Grind black currants using a blender or meat grinder.
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  Now you need to squeeze out the juice. To do this, you can take a sieve or clean cheesecloth. We do not need the resulting cake with skins and bones.
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  If you filter through cheesecloth, put on gloves at the end and squeeze out more juice.
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  After that, pour the juice into a saucepan and put on low heat. Pour sugar there and cook for about 5 minutes. Do not forget to stir constantly so that the sugar is completely dissolved.
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  Pour the jelly hot into sterile jars and close them with lids. You can only store it in the refrigerator. Once the jam has cooled, it will thicken.

Bon Appetit!

Step-by-step recipe for making blackcurrant five-minute jam

Blackcurrant jam is a wonderful treat for a sweet table. It's easy and quick to make, so you can get down to business without hesitation. For exact proportions, we advise you to stock up on an ordinary faceted Soviet glass (200 grams).

Banks can be sterilized in advance in the oven.

Ingredients:

• Black currant - 12 cups
• Granulated sugar - 15 glasses.
• Purified water - 1 glass.

Cooking process:

1. We sort out the black currant berries, free them from leaves and stalks. We rinse with running water.
2. We transfer the berries to a large, clean saucepan for cooking our jam. Add half of granulated sugar (7.5 cups) and a glass of water there.
3. We put the saucepan on medium heat and cook after boiling for exactly 5 minutes. Turn off the fire.
4. After that, add the second part of the sugar to the pan. Stir it gently but thoroughly until it is completely dissolved. After that, our jam is ready.
5. We pour it immediately into pre-sterilized jars and tighten the lids. We turn the cans upside down and cover them with a warm blanket for several hours.
6. After the jam has cooled, we send it for storage in the cellar or basement.

Enjoy your meal!

Jelly black currant and raspberry jam for the winter

The tandem of black currant and raspberry will make any dessert a healthy, aromatic and tasty dish. If you prepare, for example, a five-minute jelly from them, then you can eat it with tea, and put it in a pie as a filling, or pour your favorite ice cream. The main thing is to cook it right.To do this, follow the step by step recipe.

Ingredients:

• Black currant - 3 kg.
• Raspberries - 3 kg.
• Sugar - 3 kg.

Cooking process:

1. First, let's take care of the currant berries. Cut off the twigs, remove the debris and rinse with running water. After that, we fill in the berries with 1.5 kg of granulated sugar.
2. Now it's the raspberry's turn. Gently pour it into a colander, put it in a bowl and fill it with water. With this method, the raspberries will not pick up water, and the fruits will not be damaged. After five minutes, drain the water and fill the berries with the remaining sugar.
3. Leave the raspberries and black currants to stand for about 4-5 hours so that the berries let the juice start.
4. After the berries have stood, put the black currants in a saucepan and cook over low heat after boiling for about 5 minutes.
5. Then add the raspberries in the sugar syrup and cook for another 5 minutes after the jam has boiled.
6. While hot, lay out the jam in sterilized jars and seal with lids.
7. We wrap the jars with a jelly-like dessert with a blanket and let stand until it cools completely. After that, we move it to a dry and cool storage place.

Enjoy your meal!

Delicious five-minute blackcurrant and orange

Unlike the usual, classic five-minute, this blackcurrant jam takes on a special piquancy. It comes from the citrusy orange note we added in this recipe. The jam looks more like jelly, but still not so thick.

Ingredients:

• Black currant - 1 kg.
• Orange - 1 pc.
• Sugar - 1 kg.

Cooking process:

1. I AMyears we sort out and wash black currants. Grind them using a blender or meat grinder. You should make a nice puree.
2. Rinse the orange well and cut into slices. You do not need to remove the peel. If bones come across, then we throw them away.
3. We also turn citrus slices into gruel.
4. Mix the chopped black currant and orange.
5. Fill the fruit and berry puree with granulated sugar. We mix.
6. We put our dessert to cook on the fire. After boiling, cook for 5 minutes. If foam forms on the surface, do not forget to remove it. So, the jam will last longer and will be transparent.
7. We remove the currant-orange jam and pour them into jars that have been sterilized in advance. We tighten the lids tightly and send them after complete cooling to be stored until winter.

Bon Appetit everyone!

How to prepare thick blackcurrant jam with gelatin for the winter?

In order for the blackcurrant jam to turn out to be truly jelly-like, you can cook it with gelatin. This recipe is dedicated to the lover of "thicker".

Ingredients:

• Black currant - 0.5 kg.
• Sugar - 0.5 kg.
• Gelatin - 15 gr.
• Lemon juice - 2 tsp
• Water - 250 ml.

Cooking process:

1. We cut the black currant berries from the twigs and fill them with cold water for several hours. All the garbage will float to the top. Drain the dirty water, rinse it again with running water and let it dry on a napkin.
2. We shift the currants into a separate container and pour lemon juice there, and then add sugar. Let the berries stand for more than 2 hours so that they let the juice out.
3. After that, fill the berries with water and put them on the stove. With constant stirring, bring the mass to a boil. Remove foam and reduce heat.
4. We boil the berries for 5 minutes, then add dry gelatin. Stir and cook until the jam turns into a thick jelly.
5. After that, remove the jelly from the stove and pour it into jars. They must be sterilized in advance along with the caps. We twist the lids and put the containers upside down to cool. After that, we move it to storage in a cool place.

A simple recipe for jelly blackcurrant jam in a slow cooker

In modern multicooker, you will not surprise anyone with new functionality. In such an assistant, you can cook any dessert. In order to make jelly-like blackcurrant jam in a multicooker, you don't even need water, since moisture evaporates there more slowly. The berries will be boiled in their own juice. The result is a healthy dessert for the whole family.

Ingredients:

• Black currant - 1 kg.
• Sugar - 1 kg.

Cooking process:

1. We sort out the currants from the debris, cut off the branches and rinse with running water.
2. We load clean berries into the multicooker bowl.
3. Pour a kilogram of granulated sugar there and let it stand for about 2 hours. The currants should release the necessary juice. If you don't have time to wait at all, then you can crush the berries with a crush. In this case, the whole fruit jam will not work.
4. After the time has run out, close the lid of the multicooker and turn on the "Multicook" program for about 5-10 minutes.
5. Jelly black currant jam in a slow cooker is ready! We pour it into sterilized jars and close the lids. You need to store the jam in a cool and dark place.

Enjoy your tea!