Blackcurrant jam

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make blackcurrant jam? For this homemade recipe, we only need three ingredients, including water. I recommend using filtered or bottled water (if you plan to add it). For useful tips on preparing for the winter, read the article, link below the steps.

2. STEP 2

   

   Prepare blackcurrants for use: sort, rinse the berries, and let the water drain. Pound the berries with a masher or pass through a food processor/blender/meat grinder. Although only in the first three cases its bones will be crushed.

3. STEP 3

   

   Stir sugar into mashed currants.

4. STEP 4

   

   It is better to mix sugar and berries in parts - this way the sugar dissolves faster.

5. STEP 5

   

   Place the berry mass in a saucepan for cooking - previously they used copper basins, now glass pans with low sides work well. Add some water and bring to a boil. Cook for literally 3 minutes and turn off the stove - on an electric cooker the jam will come out on its own. You can do without cooking - stir until all the sugar has dissolved. Place in jars and store in the refrigerator. How to choose a pan, read the article, link at the end of the recipe.

6. STEP 6

   

   That's all! Fresh aromatic currant jam is ready for the winter! Pack it in clean, dry jars and seal with lids. There is no need to sterilize; sterilized jars can be rolled up and kept in a cellar or dark closet.

Comments on the recipe

naniki

25.12.2023

4.5

I recommend another interesting recipe for sweet currant preparations for the winter.

Natalia M

25.12.2023

5

While the blackcurrants are ripening, I try to make jam in small batches. This time we collected 1 kg. berries My currants are hybrid, they have a thin skin that bursts at the slightest touch. Therefore, it is best to make blackcurrant jam for the winter rather than just jam. I crushed the berries in a blender in parts. I didn’t achieve complete homogeneity, it’s nice when you come across gelled pieces. The currants and sugar were heated slowly to release the beijing contained in the berries. I find the 1:1 ratio of blackcurrant to sugar to be very correct. Although the jam turns out sweet (I prefer sour jam), it becomes thick. After boiling, I also cooked for no more than three minutes. At this stage the jam is liquid, but after cooling it becomes thick! Very tasty and aromatic! It is great for filling pies and just for drinking tea.

Svetlana

25.12.2023

4.8

naniki, hello. Yesterday I made jam according to your recipe. It's just lovely. It turned out very thick and tasty. Thank you.

Nusja

25.12.2023

4.5

Blackcurrant jam for the winter according to this recipe turned out very tasty! The berry is almost like fresh, so aromatic. I'm afraid he won't live to see winter. Thank you very much for the recipe!