Blackcurrant blackcurrant jam for the winter - 9 cooking recipes

Blackcurrant jam has long been considered one of the most popular and beloved in most of Russia. In this regard, there are perhaps more recipes for its preparation than for any other. With and without cooking, ground with sugar and honey, the famous five-minute ones, gelled, thick and liquid, with whole and crushed berries - everything is in demand among local housewives.

If you want to find the best recipe for blackcurrant jam (especially if you are making it for the first time), you should opt for one of the five-minute variations. Firstly, it is simple and quick to do. Secondly, the result is always excellent: the fruits do not harden or burst.

If you want to preserve maximum vitamins, it is better to do without cooking - just grind the berries with sugar through a meat grinder or process them in a blender. As practice shows, even in the cellar (that is, outside the refrigerator), such preparations are preserved for more than one winter. The main thing is to add a sufficient amount of sugar (you can take 1.7-1.8 kilos of sugar for 1 kilo of berries). Another undoubted advantage of this method is that the berries do not need to be selected with passion - any, small or large, crumpled or whole, will do.

But to make beautiful gelled currant jam you will need large whole berries. And preferably with thin skin. If you have thick-skinned currants growing in your garden, put them aside for compotes - it will work out great!

Be careful because the jam is quite easy to overcook. When overcooked, it will have a not very pleasant aroma and a darker color, close to black. The berries may also shrivel and become tough. This often happens due to their uneven size in one twist. Small fruits show a greater tendency to shrink.