Blackcurrant jelly jam

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make blackcurrant jam-jelly for the winter? First of all, prepare the jars, everything else won’t take much time. Wash the jars with baking soda, then rinse well under running water. Place them wet in a cold oven, neck down, and place the lids next to them. Turn on the oven at 150°C, after reaching the set temperature, sterilize 0.5l jars for 10 minutes, 1l jars for 15 minutes. Read about other methods in the link below the recipe.

2. STEP 2

   

   Clean the currants from twigs and leaves, remove spoiled berries. Rinse it under cool running water. It is more convenient to do this in a colander. Then let the water drain, leaving the berries in it for a while.

3. STEP 3

   

   Transfer the berries to a large bowl. Sprinkle them with sugar and mix. If the berry is sour or wild, you can add sugar (mine was quite sweet).

4. STEP 4

   

   Blend the currants with an immersion blender; it greatly speeds up the chopping process. If this is not the case, then first grind the berries in a meat grinder, and then stir in the sugar. Pour the mixture into a container suitable for cooking - enameled or stainless steel. A copper basin is ideal, but this is a rather rare item. Do not take aluminum cookware - the metal may oxidize.

5. STEP 5

   

   Place the jam on the stove. Warm the mass first on low heat, after the sugar has completely dissolved, increase the heat to medium and let it boil. Be sure to skim any foam from the surface and stir to ensure even heating. Cooking will take about 3 - 5 minutes, no need to cook longer. The jam will be perfectly stored all winter, but at the same time it will remain not only tasty, but also healthy.

6. STEP 6

   

   The foam will be thick and dark. Sometimes it is not even very visible, but it is necessary to remove it.

7. STEP 7

   

   Pour the hot jam into warm, dry, sterilized jars. Screw them on with sterile caps, turn them over and let cool. Store the jam in a cool place. If you are not preparing it for the winter, then let the jam cool without covering the jar (the jam will gel very quickly), then cover with any sterile lid and store in the refrigerator.

Comments on the recipe

Feruzolda

19.11.2023

4.7

Simple and the result is amazing! I recommend a recipe for five-minute currant jam. Also simple and tasty.

Eleno4ka

19.11.2023

5

I made blackcurrant jam and jelly for the winter. I crushed the currants and sugar in a blender, stirring until the sugar dissolved, and boiled for 5 minutes over medium heat, skimming off the foam. I poured the hot jam into the prepared jar, screwed the lid on, turned it upside down and left to cool. From this amount of berries and sugar (500 grams each), I closed a 750-gram jar of jam and still had about 150 g left, just for tasting))). The jam turned out to be aromatic, with the taste of fresh currants, not liquid, as it cooled it thickened and gelled, holds its shape perfectly and does not spread. I'm very pleased with the result! Berry picking has just begun, I will definitely make jam using this recipe again. Thank you, Blue-Eyed!

AlexandraVeretelnikova

19.11.2023

4.7

Tell me, please, when bringing to a boil, should the jam COMPLETELY cool in between?

Natalia M

19.11.2023

4.5

Jam-jelly according to this recipe is prepared quickly and easily. And the end result is excellent! For this jam, I took a very tasty variety of hybrid blackcurrant, which has few seeds, so the jelly turned out to have a very pleasant consistency. I also beat the currants and sugar with a submersible blender, but did not achieve absolute homogeneity. The jam according to this recipe gels perfectly, literally immediately after cooling. And if it sits in the cellar, it will become like marmalade) The aroma is amazing, black currant is a very fragrant berry) We do not eat this jelly for breakfast with bread or cookies. Delicious!

Natalia

19.11.2023

4.9

thanks to the author. Yesterday I made jam, very simple and quick. I twisted it through a meat grinder and covered it with sugar. I boiled it for 5 minutes and poured it into jars. There were 2300 grams of currants, 2 kg of sugar. The jam turned out to be 2.8 kg. I'm bookmarking the recipe.