Currant jam recipe 5 minutes jelly. Five-minute currant jam. Blackcurrant Jelly Jam

Delicious currant jelly five-minute

In July, black and red currants ripen, which means it's time for home preparation for the winter - to make delicious currant jam, but not simple, but jelly with whole berries. It is well known that currant is almost the most useful berry, in terms of vitamin C it even competes with lemon. Therefore, the task of every housewife is to preserve all vitamins after heat treatment with minimal losses. The currants can be grated with a lot of sugar and stored in the refrigerator. But as a rule, by the end of the harvest season, the refrigerator is already bursting with storing various jars of jams and pickles in it. How to preserve vitamins in black currant, but at the same time prepare jam for long storage without a refrigerator and cellar?

There are many such cooking recipes, I propose the fastest:

Five-minute currant jelly jam, a simple recipe

I spied this recipe in a local newspaper. The main condition for making five-minute currant jam is the exact observance of the proportions of berries, sugar and water, as well as the cooking time. In no case is it recommended to improvise - you can reduce all works to nothing. If you follow all the rules of preparation, the output should be delicious and aromatic jam in the form of jelly.

12 glasses of currants;
15 glasses of sugar;
1 glass of water.

So, as mentioned above, currant jam is prepared very simply and quickly, if you use my scheme of work.

First of all, you need to prepare cans for conservation: wash, clean with soda, rinse and dry in the oven. Lids for cans should be cleaned with soda, rinsed, rinsed with boiling water, dried.
We sort out the currants, remove the twigs and leaves, rinse under running water, pour into a saucepan for making jam.
Add half of the sugar to the saucepan, i.e. 7.5 cups, 1 glass of water, put on high heat,
bring to a boil, start the timer for exactly 5 minutes
As you can see, the name of the jam is not at all a publicity stunt. Turn off the fire under the pan and pour out the second half of the sugar portion (7.5 cups), stir well until the sugar grains are completely dissolved.
Why does the blank have such a strange name for five-minute jelly jam? Because the berries of the currants do not have time to boil in five minutes, and from the juice of the berries and a large amount of sugar, excellent currant jelly is obtained!
We spread the currant jam in prepared jars, cover with lids, roll up. You should not turn the cans over, as well as cover them with a warm towel.

Pyatiminutka currant jam, cooked according to this simple recipe, turns out to be tasty and aromatic, solidifies well in the form of jelly. The combination of sour whole berries and sweet jelly is indescribable, mmm, delicious! Perfect as a dessert for tea, coffee, as a pie filling, etc.

Currants are among the most useful and delicious berries which are often grown on summer cottages... Its value is due to the rich content of vitamins and minerals. Berries are usually harvested in the form of a jam. There are many recipes for making this delicacy. The jelly-like "Pyatiminutka" currant jam, which has a delicate gelatinous consistency, is especially popular. It can be eaten separately, with tea, and added to pies as a filling. For cooking, you need the berries themselves, water and sugar.

Preparation of berries and containers

Berries for winter harvesting are recommended to be picked in sunny weather, when the bushes are completely sprinkled with ripe bunches. The ripeness of black currants is easy to determine by taste and color: it is blue-black and sugary, with a slight sourness. A similar approach can be applied to red currants, which in the finished state are rich amber color, glassy.

Overexposure of the crop on the bushes leads to a partial loss of useful components. In addition, such berries will be less stored.

Berries with a thin shell are suitable for jam... They are pre-washed, sorted out and excess debris is removed. Dense currants can be frozen whole after drying.

Before proceeding with the preparation of winter jelly-like currant jam, jars are prepared. It is recommended to take small containers - 0.5 or 1 liter each. Subsequently, it will be more convenient to use the jam in a short time.

Further preparation is as follows: check the integrity of the glass, wash cans of soda, pour over boiling water and dry. Due to the presence of acid in the berry, interaction with the metal leads to oxidation, so lacquered lids are used. For the same reason, the cooking procedure is carried out exclusively in enamel pots, and stirred with wooden spatulas.

Popular recipes

Jam rolled up in glass jars will become a significant help for the body in winter, because the lack of vitamins at this time is especially noticeable.

To make jelly-like jam, you should know one trick: when cooking, all the sugar is not poured out at once. The part should be left to be added at the very end of the process.

The most popular recipes are described below.

Jam "Pyatiminutka" from currant

Five minutes is a figurative name, since it takes a little more time to cook. But nevertheless, the jam is considered quick on hand. Such a recipe does not imply excessive thickness, because water is added. As a result, the syrup comes out more than the berry mass. The bottom line is that the sweet liquid, after cooling, thickens and acquires a jelly consistency.

Ingredient composition:

2 liters of black currant;
2 kg of granulated sugar;
500 ml of filtered water.

If you take red currants, then sugar will need 1 kg more, since this berry is more acidic.

The cooking procedure is as follows:

1. Sort out the currants, remove the weeds and wash them in running water several times. Throw in a colander and allow the water to drain.
2. Cook a sweet syrup from two glasses of sugar and water. After boiling and complete dissolution of the grains, berries fall asleep. They are kept on fire for exactly 7 minutes, and the time is not counted from the moment the berries boil in syrup, but immediately.
3. Remove from the stove, add the remaining granulated sugar and mix thoroughly. When the consistency becomes even, it is poured into prepared jars.

The more intensively the berry mass is stirred during cooking, the more uniform the consistency is.

After twisting the lids, turn the cans upside down and leave without wrapping. After complete cooling, they are stored in a dark place.

If using red currants, the course of action is slightly different:

1. The fruits are also sorted, washed, the branches are removed, but the tails are left.
2. Sprinkle with sugar and set aside for 1-2 hours. This is necessary for the juice to flow.
3. After the expiration of the prescribed period, put the container on high heat and bring to a boil, stirring continuously with a wooden spoon. After boiling, it is kept for 3-4 minutes, then the heating intensity is reduced. Wait 2 more minutes and remove the pan from the stove.
4. Transfer the jam to a sieve and grind, thereby achieving a homogeneous mass. Bones and tails are removed at the same time.

Pour hot jelly into jars, cover with lids and cool at room temperature. Such blanks are also stored in the kitchen cabinet.

If the syrup is not thick enough, it is boiled for a little longer so that excess water evaporates. If the walls of the pan are covered with a viscous bloom, then the jam is guaranteed to harden to a jelly-like state.

Currant jelly with orange

The jelly-like currant and orange jam is a culinary innovation, but it has already gained the attention it deserves. Thanks to the inclusion of citrus fruits, a special piquant spice appears in the taste.

Jam ingredients:

berries - 1 kg;
sugar - 1 kg;
medium-sized oranges - 2 pcs.

From the presented amount of products, you will get 3 cans of 0.5 liters of ready-made jam.

Step-by-step cooking instructions:

1. Pass the currants through a meat grinder, add granulated sugar. You can grind the berries using a puree press.
2. Twist one orange together with the zest. Only juice is squeezed out of the second.
3. The orange pulp is added to the general composition, the juice is poured in and mixed thoroughly.
4. Put on low heat, bring to a boil and mark for 7-10 minutes.

Hot jelly is poured into sterilized jars, hermetically sealed. After cooling, they are stored in a dark and dry place.

"Five minutes" with vanilla

Despite the standard cooking procedure, the new ingredient adds a zest to the dessert. Substituting gelling sugar for regular sweet sand results in a gelatinous consistency.

Ingredients:

4 kg of berry fruits;
4 kg of gelling sucrose;
4 sprigs of vanilla.

1. First, sort out the currants, remove the branches and leaves.
2. Then washed several times and dried on paper towels.
3. Pour in a glass of water and boil for 4–5 minutes.
4. The resulting gruel, without cooling, is thrown onto a sieve and ground.
5. Return the porridge back to the pan, add the sugar composition and vanilla.
6. After boiling for 5–7 minutes, turn off the heat.
7. Remove the vanilla pods before placing them in the container.
8. Hot cans are rolled up immediately.

A delicacy with honey is no less tasty.... In this case, artificial is used, since natural under the influence high temperature releases carcinogens.

Pre-make honey syrup from an equal amount of honey and water, boiling it for 5-10 minutes. Pour the berry there and continue to cook for another five minutes. It remains only to pour the jam into containers and close.

White currant jelly in a slow cooker

Another option, only with white currants.

For harvesting, berries and sugar are measured in equal proportions, water is not required.

The algorithm of actions is as follows:

They sort out the harvest, remove twigs and other debris.
Load the multicooker with berry and sugar raw materials.

Blackcurrant jelly five-minute is a delicious homemade delicacy that flies out of the jars instantly. I have a very rich currant crop, and I make my favorite jelly jam every year. It turns out to be incredibly tasty and beautiful, thick, it can even be used as a layer between biscuits. And for morning toast - this is something, and even with a cup of aromatic coffee - a delight!

To make a five-minute jelly jam from black currant prepare food according to the list for the winter.

First of all, prepare the currants - sort through and view, wash in cool water.

Transfer the currants to a saucepan or stewpan in which you cook the preserves and jams. Pour literally 50-70 ml of water to the bottom so that the currants steam faster.

Put the saucepan on the stove, boil the currants under the lid for 2-3 minutes. During this time, the berries will release a lot of juice and completely steam.

Now take a sieve and strain the juice and currant pulp. The cake can not be thrown away, you can make compote from it. Return the grated juice with pulp to the saucepan.

Add sugar and gelling mixture to the juice. Such mixtures are sold in spice departments, mine is called "Confiture". Stir and return to stove.

From the moment of boiling, cook currant jelly for five minutes over high heat, stirring constantly. Remove the foam that will form with a slotted spoon.

Divide the jelly into sterile jars. Immediately it will not be very thick, but after cooling and insisting, it will acquire the desired consistency. Of course, pre-wash the cans with soda, rinse and sterilize, and do the same with the lids.

Roll up or screw cans with lids and place upside down. Cover with a blanket and leave for a day. For the winter, transfer a five-minute jelly from black currant to a cool place and store it out of direct sunlight.

Prepare for the winter unusually delicious jam from black currant has long been a tradition. Our grandmothers and great-grandmothers did not really understand chemical composition black currant. They just knew that this is a very useful berry, it will remove the heat and give strength. Therefore, they harvested black currants in the form of jam, carefully kept each jar of a healing potion.

Now we know what the power of black currant is. And every year we try to preserve it with the least loss of vitamins. And I really want to add a modern twist to the old traditions. Therefore, recipes for currant jam, prepared in different ways and with all kinds of additives, will come in handy. Be sure to share a comment on the article - which recipe you like best and what happened.

It is no secret that more vitamins remain in such jam, which is not heat-treated. Therefore, the most popular method for making blackcurrant jam is grinding it with sugar.

You do not need to roll up such a delicacy with an iron lid. A large amount of sugar and the correct execution of the technological process will ensure reliable storage even in an apartment.

Required inventory:

Meat grinder or blender.
Deep bowl for stirring the jam.
A handy large spoon, or a wooden spatula.

Ingredients:

Black currant berries - 1 kg
Granulated sugar - 2 kg.

Step-by-step actions:

That's the whole simple process. And as a result - a storehouse of goodies and goodies in your own pantry. The hostess has something to be proud of.

What do you think - jam without cooking is better?

Yes, more useful!No, little is kept

If you often make blanks, we suggest reading healthy recipes crispy lightly salted cucumbers.

The simplest black currant jam for the winter

Many housewives make currant jam the most in a simple way... Too a good option... The jam is thick and rich. The recipe is also good in cases where there is a bountiful harvest for berries.

Required Ingredients:

Black currant - 1 kg.
Sugar - 800 gr.

Cooking jam:

Sort the berries, wash thoroughly, transfer to a colander.
Pour boiling water over. You can also dip the berry colander in boiling water for a few seconds.
Wait a bit for some water to run away.
Place the berries in an enamel bowl, cover with sugar, set aside for a while. The berries should start juicing.
After a while, gently stir the mass with a wooden spatula. This will speed up the process of juicing. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to fall asleep the berries at night, and return to the process the next day.
Then the basin must be put on low heat.
While stirring, let the mixture boil.
Boil the jam for 15-20 minutes, turn off the heat.
Distribute in a sterile container, roll up with iron lids. Allow to cool and send to storage.

Such a jam, but on a soft hump - you can lick your fingers! Cookies nervously rest on the sidelines. And the benefits of drinking tea with jam are incomparably greater.

If, in addition to jam, you like compotes - read a useful article about simple recipe red currant compote.

What do you like more?

CompoteJam

Blackcurrant Jelly Jam

Highly good recipe... The berries are soft and tender. Delicious jam, and well worth it. Try it, see for yourself.

We will need:

Prepared currant berries - 4 cups (sorted, washed, dried)
Sugar - 6 glasses
Water - 2 glasses.

Cooking jam:

Pour the water into an enamel pot or bowl.
Add half the sugar, bring to a boil, stirring occasionally.
Put all the berries in a boiling syrup, mix, bring to a boil.
Cook for 7 minutes.
Add the remaining sugar, stir, boil for another 5 minutes.
Spread hot on sterile jars, roll up with iron lids.

Cooking will not take you much time, and you will get a lot of pleasure.

Advice just in case. To prevent the jam from growing moldy, you need to cut a circle from the tracing paper to the size of the jar. Soak it in alcohol or vodka, put the jam on top, and then roll up the jar. There will never be mold!

How do you like this recipe for jam?

I liked it very much!I will see the following

Black currant jam five minutes

A wonderful jam with many benefits. Fast - the name speaks of the cooking speed. Useful - the vitamins and minerals we need are preserved as much as possible. Finally, it's just delicious.

Ingredients:

Water - 1.5 cups
Black currant - 1 kg
Sugar - 1.5 kg (can be reduced to 1.3 kg).

Step by step process:

Sort the berries, rinse thoroughly, let the water drain in a colander.
Boil water, pour boiling water over the berries - this way they will not burst much during cooking.
Pour water for syrup (1.5 cups) into an enamel saucepan, boil.
Add sugar, stir, let it boil. The sugar should dissolve.
Add berries, stir, let it boil.
The jam should be cooked for 5 minutes.
Pour hot into prepared sterile jars, roll up with iron lids.

Just like that, fast and tasteful. Enjoy your tea!

Blackcurrant jam with raspberries without cooking

Not jam, but double pleasure. In addition, a double blow to vitamin deficiency. Raspberries will slightly dilute the specific taste of currants, add their sour flavor to the jam.

How much raspberry can you add? Yes, as much as you want, but not more than the currant itself. Ideally, the same amount of currants and raspberries. But even if you have at least a handful of raspberries, add them. You will not only feel the difference, but next time you will definitely make currant jam with raspberries.

Cooking ingredients:

Black currant - half liter jar
Raspberry - half liter jar
Sugar - two liter jars (by weight approximately 2 kg).

Please note that the total amount of berries should be 2 times less than the amount of sugar.

Cooking jam:

Dried apricots can change your favorite jam beyond recognition. Well, it’s very tasty and interesting. Dried apricots, no less useful for health, will replenish the vitamin currant army.
Ingredients:
Black currant berries - 800 gr.
Dried apricots - 200 gr.
Granulated sugar - 2 kg.

Cooking an extraordinary yummy:

Your household will be delighted with the amazing jam. With him, you can drink tea with pleasure, and add to oatmeal in the morning, and serve to pancakes.
Jam - five minutes of black currant with ginger
Delicate ginger flirts with rich currants. The result is an exquisite taste and extraordinary aroma of jam. To appreciate, you only need to cook and taste.
Let's prepare a set of ingredients:
Black currant - 500 grams
Sugar - 750 grams
Small ginger root
Water - 250 - 300 ml.

Cooking jam:

We fantasized a bit, diluted the traditional classics. Our currant preserves played with new notes. All the same, this is a good thing, old traditions in a modern way. Is not it?
Were my jam recipes helpful to you?
Yes, write more!I will answer in the comments
If you like making preparations for the winter, I recommend an article on 5 ways of cooking. homemade ketchup from a tomato.
Do you like spicy things? Then be sure to try cooking tomatoes in Korean, very tasty!

Blackcurrant contains a large number of pectin, so there is no need to evaporate and boil jams and preserves from this berry for a long time. It is enough to chop the currants, add sugar and boil for a few minutes. And to make the jelly taste more interesting, we will leave some of the berries whole, add them after the foam has been removed from the jam. Cooling down, currant jam "Pyatiminutka" thickens and acquires the consistency of jelly without adding any additional thickeners in the recipe like gelatin or agar-agar. You need to store such a workpiece in a cool place - in a cellar or basement. If you plan to store at room temperature, double the amount of sugar.

Ingredients:

black currant - 500 g;
sugar - 350 g (take more for sour berries);
jars with a capacity of 250-300 ml.

How to make currant jelly

We sort out the collected currants, discard dry twigs, leaves, cut off the stalks.

Pour the berries into a bowl with plenty of cold water... Leave it on for a few minutes to wash off dust and dirt more easily. We put it in a colander, pour over clean water.

We sprinkle about a third of the berries. The rest will be chopped with a blender or meat grinder. We load the currants in several steps into the blender bowl, sprinkling with sugar.

Grind in a thick puree with pieces of pulp and skin.

Pour the currant and sugar puree into a bowl in which we will cook the jam. It can be a basin or a saucepan, a ladle with a thick bottom. We put on low heat, bring to a boil. We collect the foam if possible. Cook for several minutes until the sugar grains dissolve.