How to make black currant jam?

Black currant - berry, which is very popular among Russians, can be preserved for the cold season in the form of jam. Compared to jam it is more convenient. Jam does not spread.It is easier to spread on bread and buns, used to create homemade desserts. There are a variety of recipes for making jams from this fragrant berries.

In the understanding of many housewives jam - a product more sophisticated than jam. It seems to many that “real jam” can only be from the store at all, and at home it is impossible to achieve the same consistency as in a delicacy of industrial production. In fact, when cooking, you only need to be attentive and ensure that the berries are boiled soft and thickened.

"Jam effect" helps to achieve pectin - a substance with adhesive properties. It is a polysaccharide present in fruits and berries. Mature and slightly unripe fruits are suitable for making jam. Pectin is not enough in over-ripe ones, so jam from them will not work.

It must be remembered that, according to its nutritional properties, industrial jam is not as rich as homemade, and preservatives and other factory components in it can cause an allergic reaction.

Homemade black currant jam will delight many. This berry itself has a huge amount of useful properties:

• used in the treatment of gastritis;
• effective against cold and avitaminosis;
• helps to reduce blood pressure;
• helps fight coughing, including tuberculosis;
• This berry is recommended to improve the state of vision;
• its use in food activates the brain;
• It helps to improve the condition of the skin.

As for the negative effects on the body, blackcurrant sometimes causes allergies. In diseases of the stomach a large number of eaten products of currants can cause exacerbation. Since some substances in this berry affect blood clotting, it is not worth eating it to people who are prone to thrombosis. It is also important to properly handle this product. In berry fruits, a huge amount of acids.

You cannot make jams and jams from them in aluminum dishes if this metal is in direct contact with the prepared product. A currant treat cooked in an aluminum basin can be dangerous for the body. Therefore, for cooking it is better to take stainless steel containers or enameled. It should also be borne in mind that when preparing currants for preservation, a large amount of sugar is required so that the product is not sour.

For cooking jam it is best to take currants, which was collected almost just. The volume of fruits can be quite significant. Together with the berry itself in the bucket are leaves, branches, all kinds of "forest trash" that must be removed. It saves the fact that even with a large number of berries, it is much easier to sort them out than soft fruits like forest strawberries.

And even this process can be accelerated. Under a pair of table legs you can put books to create an inclined plane. Kleenku bend to get something like a gutter. According to this device, the purified berry will be able to roll into a spacious basin installed on a stool near the table. This approach eliminates unnecessary manipulation of shifting berries from place to place.

Even a few buckets of currant with this approach can be cleared very quickly. After completion of this work, the berry remains in a basin or in running water. To dry or blot her with a towel after the "water procedures" does not make sense. Simply put in a large sieve and drain.

Varieties of currant jam differ a great variety. You can make such a delicacy even with a frozen berry, if too much of it was prepared in this form, and it did not find any other use.The taste of jam in this case will be no worse than from fresh base. Just such a currant should be slowly defrosted, first put in the refrigerator, and then (an hour and a half later) leaving in the kitchen on the table. When the currant "will depart", it remains to knead, cover with sugar and leave for an hour. After that, cook according to the recipe.

You can make a classic currant jam, which includes only three ingredients:

• 1 kg of currant;
• water;
• 1.2 kilograms of sugar.

Put the currants in a deep container, pour a little water there and cook for five minutes to soften the berries. It turns out a liquid substance due to the fact that the currant produces juice - this can be achieved by pressing the berries with a wooden spoon or other suitable kitchen tool. After that, you need to take a large enamel basin, put the currants in the juice, half a glass of water. Ten minutes to cook over medium heat.

Then gradually add sugar, continuing to stir. When the sugar is dissolved and the mixture boils, you need to rearrange the burner to the minimum heat and hold the next jam there for about thirty minutes. During this time, the mass should stop spreading. To make sure that the currants reached the desired consistency, you can drop a couple drops in a cup. If they do not spread, then the jam is ready. To check, you can also grind a little bit of the resulting dessert with your fingers. From the jam that has come to readiness, there are no traces on the fingers. It does not stick to the skin.

For storage, you can use jars that have been sterilized over steam or in the oven. Cap from the containers must be boiled. Dry all the dishes, and then pour the jam into it, which is still hot and does not become too thick. Banks roll up, put the bottom up and cover with something warm. Delicious and healthy dessert for the winter ready.

To jam was thick, "like a store," when preparing it, you can use a thickener. For example, take pectin. Like starch or gelatin, pectin makes it possible to shorten the processing time of currants on the plate. Vitamins in this product will remain the maximum amount. To make such a jam, you need to take:

• 1.5 kilograms of currants;
• 1 kilogram of granulated sugar;
• pectin in the package (two grams).

Enumerated and washed berries are placed in a deep container, add a third of the required sugar and blender into a puree. Poured into the pelvis and heated over medium heat before all boils. When bubbles begin to form on the surface, the fire is diminished, foam is removed from the berry mass. While stirring puree, add pectin and sugar. Cook over a low heat for another twenty minutes. Then in the sterilized jars distribute hot.

If desired, you can cook the perfect black currant jam. To do this, remove all the bones from it (although they are almost imperceptible).

To prepare you need to take:

• kilo currant;
• seven hundred grams of sugar (if the berry is sour, you can increase the mass).

When preparing the berries for cooking, you need to scroll through a meat grinder or chop with a blender, and then pass through a sieve. In this way, you can remove the bones and skins. In the resulting mass, add sugar and cook for five minutes over low heat. Forget about preparing the jam until the morning. Cook for another ten minutes in the morning, and another fifteen minutes for the third time in the evening. After that, distribute in the container prepared for long-term storage.

When creating jam with currants, you can do without this cooking. Need to:

• kilo berries;
• One and a half kilograms of sugar.

Clean the currants, rinse and mash them. Add all the sugar to this mass, mix well and leave for six hours in the kitchen to dissolve the sugar. Several times during this time you need to mix the composition. Put on medium heat and as soon as boils, turn off.

You can make a great jam in a slow cooker.Have to take:

• a pound of currant;
• fifty milliliters of water;
• three hundred grams of sugar.

Load the berry into the slow cooker so that it takes up no more than a third of the volume in the bowl. If more, you can not vouch for the uniformity of boiling. Pour in water and turn on the unit in cooking mode for ten minutes. Then, using a blender, turn the berries into a homogeneous mass, add sugar, stir and "put out" for half an hour.

With a large amount of strawberries, you can make strawberry-currant jam. For the execution of the recipe should take:

• seven hundred and fifty grams of strawberries;
• two hundred grams of currants;
• eight hundred grams of sugar;
• seventy milliliters of water.

Peel and wash currants. Go through the strawberries, choosing only ripe berries and removing the sepals, gently rinse with water and let dry. Berries are placed in a saucepan and pour water in the specified volume. Simmer for about five minutes so that the berry softens and pours juice. Then turn the strawberries and currants into a homogeneous mass using a blender. Rub it through a sieve to get seedless mashed potatoes.

Homogeneous, without impurities, pour the composition into the pan, add sugar and slowly heat. After boiling, boil for five minutes, check readiness using a saucer. If the product does not spread, it is possible to pack in containers. If there is any doubt about readiness, you can still cook. After rolling up the sterilized jars with jam, just as in other cases, you need to turn over and cover with a warm blanket until the product cools down. After this, remove to storage.

Currant has a specific taste. And not everyone likes the pronounced acidity, which is present in it due to the large content of ascorbic acid. Smooth this feature can be due to various additives. Using a combination with strawberries is not the only option.

In the currant jam, you can mix other berries, for example, pitted cherries, cherries, raspberries, gooseberries, as well as fruits, such as apples, retinas or oranges. You can even take spices like ginger. It all depends on what is in your own garden, in the forest or for sale. And the result of such combinations is the original desserts, which you will not find in the store.

For example, to make a currant and gooseberry delicacy, take:

• kilo currant;
• a pound of gooseberry;
• a kilo of sugar.

Peel berries, peel and wash, grind in a meat grinder or with the help of other kitchen units. Add sugar to the resulting mass and heat slowly. Boil ten minutes after boiling. Turn off the burner and cool the future jam. Then repeat the procedure. This time, cook for fifteen minutes. After reaching readiness jam distributed in banks.

Black currant and raspberry are perfectly combined among themselves. This jam will be a wonderful decoration of the table, especially in winter. Required to cook:

• 1.5 kilograms of currants;
• 1 kilogram of raspberry;
• 1.5 pounds of sugar.

After the initial preparation of the berries for cooking raspberries and currants are poured into a pan or basin and add a pound of sugar. Thoroughly stir, put in a cool place for five to six hours, until the juice appears, and the sugar will not dissolve. Then all this needs to be turned into a mushy mass, add the remaining sugar and start cooking. Cooked such a jam for about forty minutes. Along the way, remove the foam and wait until the mass begins to thicken. Then distribute the banks of a convenient size.

To give ginger flavor jam, you need to cook with these ingredients:

• nine hundred grams of currants;
• fifteen grams of ginger root;
• eight grams of cinnamon (powder);
• nine hundred grams of sugar.

Prepare currants for cooking, make a puree mass of it. Put in a container for cooking, put on the stove and add sugar. Cooked jam should be on low heat with the lid closed. This continues until the granulated sugar dissolves.Then the fire should be increased and bring to a boil. Meanwhile, clean the ginger, grate, add to the berry puree, add the cinnamon. Mix everything well and let it boil for another ten minutes. Then turn off the stove. Cool the jam under a closed lid, and then distribute it in jars.

How to make black currant jam with herbs, see the next video.