Pyatiminutka currant jam (jelly) - Delicious cooking recipes. Blackcurrant jam for the winter: recipes "you will lick your fingers"

The unique berry has a huge amount of vitamins, which it retains even during heat treatment. Delicious and very fragrant five-minute jam is a great way to prepare goodies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not cooked for a long time, the consistency does not turn into mashed potatoes.

How to choose and prepare currants for harvesting for the winter

Before you cook a five-minute blackcurrant for the winter, you need to do a few things:

1. Go through the collected (or purchased) berries. Trim the rest of the sepals from each.
2. Dip the fruits in a colander should be in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
3. Before cooking, the berries from the currant bush must be dried.
4. To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes.

How to cook currant jam for the winter

Making blanks from blackcurrant for the winter Five-minute - quickly, simply and conveniently. Boiling takes about 5 minutes, so the berries are not deprived of their health benefits and nutrients. The delicacy in some cases does not even lend itself to heat treatment. You can use the black fruits of the berry bush, red or yellow, which one is more to your taste.

Classic recipe with water

You can really cook five-minute jam in five minutes. To do this, you only need:

• berries - 1 kg;
• granulated sugar - 1 kg;
• a small amount of water - 2 cups.

The recipe for goodies is simple, done very quickly:

1. Blackcurrant is sorted, washed thoroughly. It is better to wash in a colander, then wait a bit for the water to completely glass.
2. Water and sugar are mixed in a cooking container, placed on the stove, brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
3. After boiling, the components are cooked for exactly five minutes. If foam forms on top, it must be removed.
4. Delicious jam left to roll up in jars. The container must be sterilized in advance, because the workpiece itself is done very quickly.

Five-minute blackcurrant for the winter without water

Jam without adding water is perfect for storage in an ordinary apartment in the city. A vitamin delicacy is made if the hostess has a kilogram of ripe berries and the same amount of sugar. The five-minute step-by-step is done like this:

1. Wash the fruits of the currant bush, sort, remove all the branches, put in a container, cover with sugar.
2. Leave the mass for 12-14 hours to form the juice.
3. We put the pan on the fire, wait until it boils, do not forget to remove the foam.
4. After boiling, boil the future currant jam for the winter for 5-10 minutes.
5. Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
6. You can rearrange the finished currant delicacy to the place where it will be stored.

How to cook from blackcurrant and raspberry

Delicious raspberry jelly, even after seaming, retains a maximum of vitamins. To prepare it, you need the following ingredients:

• black fruits of a currant bush - 0.5 kg;
• raspberries (ripe and juicy) - 0.5 kg;
• granulated sugar - 700 g;
• water - 1 cup (so that all the berries are covered).

We cook five-minute blackcurrant jelly for the winter, following the sequence of actions:

1. We sort, wash all the berries.
2. We put the components of the jam in a bowl, pour a glass of water, put on a slow fire, cook the berries until they soften.
3. The separated juice is filtered, let it brew, then drain.
4. We boil the juice by half, while constantly removing the resulting foam.
5. Add granulated sugar to the juice, cook until tender.
6. Pour the aromatic mixture into prepared dry sterilized jars, roll up with metal lids.

How to cook with an orange and a minimum amount of sugar

The recipe will be useful for those housewives who follow their figure and try to consume as little sugar as possible. Such a preparation of currants and oranges does not even need to be cooked. You can prepare a diet treat like this:

1. Take five glasses of black berries and two oranges (medium).
2. Rinse the currant well, dry.
3. Citruses, along with the zest, cut into small slices.
4. Drive all components through a meat grinder or grind with a combine.
5. You can add a sweet variety apple so that the jam is not too sour.
6. The resulting mass is thoroughly mixed with a spoon and put into sterilized jars. Close with plastic lids and store at cold temperatures.

Blackcurrant jelly for the winter Five-minute - a recipe for a slow cooker

Five-minute blackcurrant jam for the winter acquires a jelly-like state due to the special composition of the berries. With a slow cooker, the process of making jam is faster and more convenient than cooking on the stove. To make a delicacy suitable just for tea or as a filling for baking, you only need currants (8 cups), sugar (10 cups) and a couple of glasses of water.

Step-by-step jam-jelly in a slow cooker is done like this:

1. The berries are sorted out, all branches and leaves are removed, washed thoroughly, covered with sugar.
2. Leave the berries at room temperature until the juice appears (this takes about 6 hours).
3. Transfer the contents of the bowl to the multicooker bowl.
4. The equipment is put on the “Multipovar” program, the temperature is set to 120 degrees, and the time is 10 minutes.
5. The lid does not need to be closed during cooking.
6. Pour jam-jelly into sterile jars, roll up, put upside down until it cools completely.
7. We put the jam in the refrigerator for the winter - so the shelf life becomes longer.

Video recipe for currant jam

Blackcurrant was created to make jam for the winter in 5 minutes. Five minutes is cooked quickly, the dessert is quite thick. If necessary, according to the recipe, you can make jelly without the usual passage of currants through a meat grinder, since the berry contains a large amount of natural thickener - pectin. Jam is made from fresh and frozen berries - all the proposed recipes are suitable for this.

I especially recommend making several jars of thick, jelly-like jam. In winter, thank yourself for your foresight by spreading it on a tea bun. A thick dessert you can use in baking, add to ice cream, make a delicious cocktail.

Blackcurrant - five-minute jam in glasses

Cooking for five minutes, counting the number of berries in glasses is much more convenient - you don’t have to use scales, which not everyone has on the farm. Recipes for 7 and 11 glasses are popular, and I will offer them. First, I give a seven-cup glass known to many housewives.

You will need:

• Berries - 7 cups (about a kilogram).
• Water - 250 ml.
• Sugar - 6 cups (1.2 kg.).

Yield - 4 cans per 0.5 liters.

How to cook a five-minute for the winter:

First of all, wash the berry, remove it from the branches, remove the leaves.

Pour 3 cups (600 g of sand) from the total amount of sugar.

Put in a cooking container, I have a saucepan. Boil the syrup by pouring it into the water and bringing to a boil. stir until the sugar dissolves completely.

Drop the berries. At low power, wait until it boils. Stir gently, without crushing the currants - it is advisable to leave the berries whole.

Boil no more than five minutes.

Remove from the burner, add the rest of the sugar.

Stir vigorously until the sweetener is completely dissolved.

Take sterile jars (a prerequisite for long-term storage of the workpiece for the winter), lay out the dessert and roll it up with sterilized iron lids.

Thick jam five minutes - 11 glasses

By cooking according to this recipe, you will get an amazing gelled jam. The jelly-like consistency will allow you to use the dessert in baking pies and burgers, for sandwiches for breakfast.

Take:

• Blackcurrant - 11 glasses.
• Sugar - 11 cups.
• Water - 2.5 cups.

Step by step preparation:

1. Pour currant berries prepared for cooking into a basin. Slowly bring to a boil over low heat.
2. Boil for exactly three minutes. Pour in the sugar.
3. Stir well so that the sugar has time to dissolve.
4. Let the blackcurrant mass boil violently.
5. Turn off the fire, immediately pour and roll up under an iron lid, then the jam will be stored without problems all winter.

Blackcurrant five-minute recipe without water

A quick recipe that doesn't require much effort.

• Currant - 1 kg.
• Sugar - 500 gr.

How to weld:

1. Sort and rinse black berries. Be sure to dry to remove excess moisture.
2. Cover with sand and hold for a couple of hours. You can skip this moment, but then start cooking on the smallest fire, slowly warming up the berry so that it gives out juice. Let the berry brew - you can cook faster.
3. Cook boiled jam for 5 minutes. Pour hot into jars and seal.

Jelly - five-minute blackcurrant

The berry is famous for its high content of a natural thickener - pectin. You can prepare jelly-like jam in the same 5 minutes without losing nutrients, excellent taste and qualities, for long-term storage.

You will need:

• Currant - 1 kg.
• Water - 1.5 cups.
• Sugar - 1.5 kg.

How to weld:

1. Dry the clean berries, freed from the branches, by spreading them on a napkin.
2. Place in a saucepan, add water and sugar.
3. Start warming up the mass. Soon the currants will begin to burst and let the juice out.
4. Remove from the burner, let cool slightly and work with a blender, grinding the mass. If you have to pass through a meat grinder, then cool the workpiece completely. Or chop currants immediately, before cooking.
5. Return the jam to the stove, slowly bring to a boil and cook for five minutes. Divide into jars and seal.

Video recipe for cooking a five-minute blackcurrant. Enjoy your winter evenings with a cup of tea with a fragrant dessert.

How to cook delicious currant jam for the winter. Recipes, tips and tricks from the culinary portal website

Currant is a real pantry of health. Currant enhances blood formation, lowers the acidity of gastric juice, reduces fermentation processes in the intestines and improves metabolic processes in the body. The currant contains 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than in citrus fruits. Interestingly, during processing, currants almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the useful properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but this is just in case your house is quite hot.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, twigs removed, cut off the tips, rinsed and allowed to dry.

Blackcurrant jam "Five minutes"

Ingredients:
12 stack. currant berries,
15 stack. Sahara,
300 ml of water.

Cooking:
Rinse the berries and put them on a sieve. From half the norm of sugar and water, boil the syrup, dip the berries into it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and immediately roll up.

Blackcurrant jam "Three by five"

Ingredients:
3 kg currants,
4 kg sugar
3 stack. water.

Cooking:
Make syrup from sugar and water. Dip washed and dried berries into boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and boil for 5 minutes after the start of the boil. Cool down again. For the third time, put the jam on the fire, boil, boil for 5 minutes and pack in sterilized jars.

Jellied blackcurrant jam

Ingredients:
11 stack. black currant,
1.5 stack. water,
13 stack. Sahara.

Cooking:
In a bowl for cooking jam, mix berries and water, put on fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Let the jam cool and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stack water,
1 kg currant berries,
2.5 kg of sugar.

Cooking:
Boil water, dip the prepared berries into it and cook from the moment of boiling for 2 minutes. Wipe the hot berry mass through a sieve with a large mesh, add sugar, put on fire again and bring to a boil. Remove from heat after 3 minutes and pour into sterilized jars. Roll up. Pulp from berries can be frozen and used when cooking compotes.

Cold blackcurrant jam

Ingredients:
1 kg currant,
1-1.5 kg of sugar.

Cooking:
Fold the washed and well-dried currants into an enameled or plastic bowl and mash with a wooden pusher. You can use a blender, but vitamin C is destroyed. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass to sterile dry jars, sprinkle with sugar on top and place under plastic lids in a cold place.

Ingredients:
9 stack currants,
3 stack. raspberries,
15 stack. Sahara,
300 ml of water.

Cooking:
In a bowl for cooking jam, mix half the norm of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and pack in sterilized dry jars. Roll up.

Blackcurrant jam

Ingredients:
1 kg of sugar
1.25 kg blackcurrant puree.

Cooking:
Rinse currant berries, dry and pass through a meat grinder or chop in a blender. Pass the resulting mass through a sieve. You can do it in another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the norm of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until cooked for another 15 minutes. Put in jars, cool and store in the cold.

Blackcurrant jam with lemon

Ingredients:
1 kg currant,
1 lemon
1.25 kg of sugar.

Cooking:
Grind the washed and dried berries with a blender and beat with sugar. Put the dishes with the berries on the fire and cook, stirring constantly, until boiling. Then reduce the heat and simmer for 15 minutes. Add the thinly sliced ​​lemon, cook for another 15 minutes and remove from heat. Pack hot in clean jars, let cool without covering with lids, then cover with paper circles soaked in vodka and tie with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g currants,
400 g apples
4 stack Sahara,
2 stack water.

Cooking:
To begin with, boil the syrup from sugar and water, dip the currants into it and boil, removing the foam, until the berries begin to burst. Add the sliced ​​apples to the bowl and continue to cook until thickened. Transfer to sterilized jars, roll up.

Blackcurrant jam with honey

Ingredients:
800 g currants,
800 g honey
2 stack water.

Cooking:
Boil honey with water, add the prepared currants and cook, removing the foam, until the berries become transparent. Pack in sterilized jars and roll up.

Blackcurrant jam with oranges

Ingredients:
1 kg currant,
2 oranges
1.5 kg of sugar.

Cooking:
Sort and rinse the currants, remove the seeds from the oranges. Berries and oranges, together with the peel, pass through a meat grinder, add sugar and mix well. Put on fire, bring to a boil, remove from heat and arrange in sterilized jars. Roll up.

Blackcurrant and raspberry jam

Ingredients:
500 g blackcurrant,
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Pour the prepared berries with sugar and let stand for 7-8 hours to extract the juice. Then put the dishes with the berries on the fire and cook over low heat, removing the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and roll up.

Assorted raspberry and currant jam

Ingredients:
9 stack currants,
3 stack. raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
Pour the prepared berries with water, boil, add half the norm of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until completely dissolved. Cool, spread in clean jars, close with plastic lids.

Assorted blackcurrant, raspberry and gooseberry jam

Ingredients:
7 stack currants,
3 stack. gooseberry,
2 stack raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
The cooking method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to keep the proportions - no more than 12 glasses of berries for 15 glasses of sugar.

Black and red currant jam

Ingredients:
1 kg blackcurrant,
250 g red currant,
800 g sugar
1 stack water.

Cooking:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in a bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is defined as follows: a drop of syrup does not spread on a plate. Arrange hot in sterilized jars, roll up, turn over, wrap.

Not the only type of currant grows in our gardens: black, perhaps the most popular, but also red and white currants have their fans. Not everyone likes red and white currant jam because of the dryish skins. Therefore, most often for jam from these types of currants, the berries are rubbed through a sieve to remove the seeds and skin. Red and white currants are better gelled, which allows them to be widely used in the preparation of marmalade and jelly.

Jellied redcurrant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar
1 stack water.

Cooking:
Pour the prepared berries into an enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Pour sugar into the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot in sterilized jars and roll up.

"Cold" redcurrant jam

Ingredients:
1 kg redcurrant,
2 kg of sugar.

Cooking:
Pass the washed and dried red currant through a meat grinder or chop with a blender. Pass through a sieve and pour sugar into the resulting mass. Stir with a wooden spoon until all the sugar is dissolved. Transfer the berry mass to clean, dry jars and cover with plastic lids. Keep cold.

Redcurrant jam with vanilla

Ingredients:
1 kg redcurrant,
1.4 kg of sugar,
1 stack water.

Cooking:
Rinse currant berries and dry. Boil the syrup with sugar and water, dip the berries into it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot in sterilized jars. Roll up.

Assorted redcurrant and raspberry or strawberry jelly

Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg of sugar,
300 ml of water.

Cooking:
Blanch currant berries in boiling water for several minutes, then wipe through a sieve. Puree raspberries or strawberries by chopping the berries in a blender. Combine both types of puree. Boil the syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll up.

Assorted currant and walnut jam with honey

Ingredients:
500 g red currant,
500 g blackcurrant,
500 g apples
1 kg of honey
1.5 stack. walnuts,
500 g sugar.

Cooking:
Rinse currant berries, fill with water and put on fire. Rub softened berries through a sieve. Prepare a syrup of honey and sugar, dip apple slices and chopped walnuts into it. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring occasionally. Arrange the finished jam hot in sterilized jars and roll up.

Red currant jam with bananas

Ingredients:
1 liter redcurrant juice
600 g sugar
4-5 bananas.

Cooking:
In a bowl for cooking jam, combine currant juice, banana puree and sugar. Put on fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars, roll up.

Red currant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar.

Cooking:
Crush the washed and dried currants with a wooden pusher and wipe through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Arrange hot in sterilized jars and roll up.

Redcurrant and cherry jam

Ingredients:
1.5 kg redcurrant puree,
500 g pitted cherries,
1 kg of sugar.

Cooking:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Arrange in sterilized jars, roll up.

Redcurrant and watermelon jam

Ingredients:
1 kg redcurrant,
1 kg watermelon pulp
1.5 kg of sugar.

Cooking:
Rub currant berries with sugar, add watermelon pulp and boil for 30-40 minutes after boiling. Wipe through a sieve. Pack in clean, dry jars and store in the refrigerator.

Redcurrant and gooseberry jam

Ingredients:
1.5 kg of red currant,
1.5 kg gooseberries, slightly unripe
3 kg sugar
1.3 liters of water.

Cooking:
Put the prepared berries in a saucepan, cover with water and cook over medium heat for 30 minutes, kneading the berries. Add sugar, reduce heat and cook, stirring constantly, until all sugar is dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and roll up.

Seedless white currant jam

Ingredients:
1 liter white currant juice
1.3 kg of sugar.

Cooking:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and set to boil over medium heat. Bring to a boil and continue to cook, stirring and skimming off the foam. As soon as the foam stops appearing, spread the jam in sterilized jars and roll up.

White currant jam

Ingredients:
1 kg of white currant,
1.3 kg of sugar,
2 stack water.

Cooking:
Pour the prepared white currant berries with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil the syrup from the remaining sugar and water, put the berries with the released juice into it and cook over medium heat until the berries are transparent. Pour into sterilized jars and roll up.

Good luck preparing!

Larisa Shuftaykina

• black currant - 1 kg;
• granulated sugar - 1.2 kg;
• water - 1 glass.

The most delicious blackcurrant jam recipe

• We sort out the berries, wash them.
• Pour water into a large enameled saucepan, boil.
• We spread the berries and cook over medium heat for exactly 10 minutes.
• After that, pour in the sugar and bring the jam to a boil, stirring.
• Pour the finished hot jam into sterile jars and immediately roll up with metal lids.

This blackcurrant jam is stored for a very long time and it turns out absolutely not sour, with a delicate taste.

Do not be afraid of a large amount of water, currant jam is thick and of the right consistency - with soft skin on the berries.

• CURRANT RECIPE JAM-FIVE MINUTES

You will need: 1.5 kg of sugar, 1 kg of currants, ½-1 glass of water.

So that during the preparation of jam currant berries do not shrivel, dip them before cooking for a few minutes in boiling water, then fold them into a colander.

Sort the berries, wash, dry. Pour water into an enameled pan or basin, add sugar, mix and bring to a boil. Pour the berries into the boiled syrup, bring everything to a boil again and, after boiling, boil over low heat for 5 minutes, then immediately pour the hot jam into sterilized jars and cork with lids.

RECIPE OF CURRANT JAM-JELLY

Required: 10 glasses sugar and currant , 2.5 cups of water.

Pour the sorted and washed berries into an enameled container or stainless steel dishes, pour in water, bring to a boil, boil for 2-3 minutes, add sugar, bring to a boil, boil for 5-7 minutes over moderate heat. When hot, spread the jam in sterilized jars, roll up the lids and wrap in a blanket, leave in it for a day, then store in a cool place.

And more recipes:

Recipe for a delicious jam: 11 cups of currants, 16 cups of sugar and 3 cups of water. PREPARATION: Boil 3 cups of water and 8 cups of sugar for 10 minutes. Add 11 cups of currants, do not stir. Cook for 10 minutes. If the berries are overripe, cook for 5 minutes. Add 8 cups of sugar, boil for 1-2 minutes and arrange in sterile jars and roll up.

More recipe- -3 cups of water + 8 cups of sugar, bring to a boil and add 11 cups of currant berries, bring to a boil and boil for 15 minutes, turn off and add another 8 cups of sugar, mix gently, then mix gently 2-3 more times, that's it.

And another recipe: I have tried many recipes for making jam in my lifetime, and for myself I decided this way: I never make syrup from water and sugar. Giving any berries the opportunity to start the juice themselves, sprinkled with sugar .. And I already cook in my own juice. With a wooden pusher, my grandmother used to make such jam. From the metal, when twisting the berries, oxidation occurs and a metallic taste appears. The pusher is wooden, the basin is enamelled, the spoon, in any case, should also be wooden. It is better to cook in several steps for 5 minutes and let the jam cool down. I cook any berries and apples in this way. Good luck to you, ladies!

And further: But I never cook blackcurrant at all, but I do it this way - I take two identical glasses. I pour currants into one, sugar into the other. I pour the berries into an enameled ladle (it’s more convenient) a little and sprinkle with sugar. .I shift it into clean jars. It is stored even on the balcony and the vitamins are preserved.

Black currant, which is so valued for its high content of vitamins, often ends up on the table of housewives. Delicious, healthy and beautiful blackcurrant jelly is easy to prepare at home. The delicacy can be served with pancakes, cheesecakes and just for tea.

Currant berries contain pectin, so you do not need to use special thickeners. To prepare a delicious dessert, you need to use only ripe berries.

Jelly-like currant jam in glasses - for 11 glasses

It turns out fragrant, healthy currant jelly.
Compound:
Blackcurrant - 11 glasses
Sugar - 14 cups
Water - 2 glasses
Cooking:

Sort the blackcurrant, rinse and let the water drain.

Pour 2 cups of water and 7 cups of sugar into a saucepan.

Boil the syrup - the sugar should completely dissolve.

Put all currants into boiling syrup, bring to a boil and cook for 10 minutes. Remove from fire.

Pour the remaining sugar, stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!

Blackcurrant jelly for the winter video recipe

This recipe always makes a delicious dessert.

Bon appetit!

Blackcurrant jelly for the winter five minutes

Compound:
1 l fresh juice
1 kg sugar
Cooking:
Wash the berries in cool water, dry, scattering a thin layer on paper or a clean cloth. Rub in a wooden bowl with a wooden spatula. Squeeze the mixture through cheesecloth. Combine juice with sugar. Place in the refrigerator for three hours. Grind (preferably in earthenware) with a wooden spatula until thickened.

Transfer the prepared mixture into jars, close the lids. Bon appetit!

Blackcurrant jelly recipe for the winter

Compound:
Black currant berries - 1 kg
Sugar sand - 300 gr
Cooking:

Sort currant berries, rinse and dry on a towel.

Mash the berries with a crush, place them in a saucepan and, bringing to a boil over low heat, cook for 10 minutes.
Cool the boiled berry mass a little and squeeze the juice out of it. Pass through the juicer, and twice, i.e. Press the cake obtained for the first time again.

Dissolve the sugar in the squeezed juice and cook for 20 minutes.

Pour hot jelly into dry sterile jars. Jelly turns out wonderful - elastic, keeps its shape and no gelling agents! Bon appetit!

On a note
The oil cake left over from the berry can be put to good use. We spread it on a baking sheet and dry it, then store it in a glass jar. In winter, it makes an excellent fragrant tea.

The original recipe for a delicious and healthy blackcurrant fruit drink with cinnamon

Video recipe for a refreshing drink for hot weather - blackcurrant juice with cinnamon. The original recipe for a delicious and healthy fruit drink. How to cook juice quickly at home. Useful compote for children. This soft drink is loved by both children and adults.

Bon appetit!

Blackcurrant jelly for the winter a simple recipe

Prepare fragrant jelly-like jam according to this recipe, which will definitely not leave any household indifferent!
You will enjoy delicious jelly - it can be used in pies, and in layers of cakes, but in many places you can.
Compound:
10 cups blackcurrant
10 cups of sugar
2.5 cups of water
Cooking:

Sort and wash the berries for currant jam.

Put them in a basin or enameled pan, pour in water and bring to a boil over medium heat.
Three minutes after boiling, add sugar, bring to a boil and cook for about 5-6 minutes over medium heat.

Pour hot jam into sterilized jars and seal with lids.

Next, the jars need to be turned over, wrapped in a thick towel and waited for complete cooling - usually it takes about a day. Wonderful tasty currant jam-jelly with a huge amount of vitamins for tea is ready!

Bon appetit!

I hope the blackcurrant jelly preparation recipes from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the aroma of blackcurrant will cheer you up. I wish you a pleasant tea!

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