An excellent way out during the hot season to prepare a recipe for jam from black currant- five minutes. You can make jelly this way, or you can make it without water. This recipe is very simple and helps out when there are a lot of berries, but time is very short; this is always the case at the height of the season.

Five-minute blackcurrant jam – recipes for the winter

To preserve the berries, we began to use freezing more often, it is more convenient and faster, and then the vitamins are also preserved. But how sometimes in winter you want to open a jar of fragrant homemade food.

1. For five minutes, select berries of approximately the same size so that they are evenly saturated with sugar syrup.
2. If you want to get beautiful jam, berry after berry, then you should not collect overripe garden gifts, which will quickly burst.
3. To prevent the berries from shrinking during cooking and to keep their shape, pour them into a colander and place them directly in boiling water for a few seconds, then cook.
4. First, the berries are washed, only then the tails are cut off. There is no need to soak currants for a long time.
5. I suggest several different recipes, where it is indicated different quantities sugar, it depends on the degree of sourness of the berry. So, try yours, if anything, feel free to increase or decrease the amount of sugar.

Five-minute blackcurrant jam, recipe for the winter

This five-minute jam recipe can be called traditional. Depending on the acid contained in the berry, you change the amount of sugar. If the berries are picked after rain, reduce the amount of water.

• A kilo of ripe berries
• One and a half kilos of sugar
• Two thirds of a glass of water

How to make five-minute blackcurrant:

We prepare the berries as I described above; after washing, it is advisable to dry them so that there is no excess water in our preparation.

It is best to cook in a stainless steel basin; you can also buy a wide saucepan for this. Pour sugar into it and fill it with water, begin to heat it slowly, without ceasing to stir so that it dissolves completely. Only after this add the berries and continue heating slowly until it boils.

The most important thing in this recipe is not to go far from the kitchen and stir the jam with a wooden spatula all the time. As soon as it starts to boil, time it for exactly five minutes, then turn off the gas and immediately pack the product into clean jars.

For jam, I don’t sterilize the jars, I just pour boiling water over them and let them dry. I use screw lids and always put a circle of parchment under them.

Five-minute blackcurrant jam without water

To prepare the recipe without water, we need to cover the prepared berries with sugar and leave to stand until at least a little juice is released, then cook as always. I really like this recipe, because there is little sugar and the product turns out to be especially aromatic, but if you don’t like sour things, you can increase the amount.

We will need to prepare half a kilo of sugar for every kilogram of berries.

How to make jam for five minutes:

We place the dried berries in a bowl for cooking; if you did not have time to cover them with sugar in advance, you can do this before cooking, but heat it very slowly and stir vigorously so that the berries do not burn, but give juice under the influence of high temperature.

Heat gradually until it boils and continue to boil for five minutes, stirring continuously. Then immediately pack it hot into half-liter jars.

Five-minute blackcurrant jelly

Five-minute jelly turns out very quickly and hardens well, because the berry contains natural pectin. This product can be used in winter for baking, or simply as a spread on sandwiches for breakfast.

• Three kilos of berries
• Four and a half kilos of sugar
• Two and a half glasses of water

How to make jelly for five minutes:

Berries need to be selected especially carefully to ensure that the jelly is tasty. Let's prepare them and place them in a container, where we will cook. Add water and sugar there. We begin to heat until the berries burst. Then remove from the stove and pass the mass through a sieve. This way we will end up with pure juice with sugar.

Now pour the liquid again into the same container and begin to slowly bring to a boil. Cook for five minutes as always and pour the jelly into small jars. When it cools, do not turn the jars over.

Five-minute gelled blackcurrant jam by the glass

My kids love jelly jam because it’s delicious, and I like making it because it’s very convenient to measure in glasses.

These ingredients make up the recipe:

• Fifteen glasses of currants
• Fifteen glasses of sugar
• Three and a half glasses of water

We wash and sort the ripe currants. Pour into a cooking container and add water according to the recipe. Slowly wait for it to boil, boil for three minutes and add sugar according to the norm. Stir, boil again and cook as always for five minutes. We will put it hot into small jars. You can store it in the pantry or on a shelf.

Five-minute blackcurrant jam recipe with photos step by step

Finally I give step by step recipe with a five-minute photo that even a novice cook can use.

We use:

• Two kilos of berries
• Three kilos of sugar
• Three glasses of water
• On the tip of a spoon of citric acid

Pour water into a wide enameled or stainless steel basin.

Add the measured amount of sugar.

Stir and wait for it to boil.

Pour in clean and ripe berries and stir with a wooden object.

Once it boils, add lemon and count down five minutes.

Pour into jars and close with lids.

Five minutes of black currant for the winter

The unique berry has a huge amount of vitamins, which it retains even during heat treatment. Delicious and very aromatic five-minute jam - great way preparing delicacies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not cooked for long, the consistency does not turn into puree.

How to select and prepare currants for harvesting for the winter

Before you cook blackcurrant for five minutes for the winter, you need to do several steps:

1. Sort through the collected (or purchased) berries. Trim off the remaining sepals from each.
2. The fruits should be placed in a colander in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
3. Before cooking, the berries from the currant bush must be dried.
4. To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes.

Note!

- The fungus won't bother you anymore! Elena Malysheva tells in detail.

- Elena Malysheva - How to lose weight without doing anything!

How to make currant jam for the winter Five minutes

Making blackcurrant preparations for the winter in Five Minutes is quick, simple and convenient. Boiling takes about 5 minutes, so the berries are not deprived of their health benefits and nutrients. In some cases, the delicacy cannot even be cooked. You can use black, red or yellow fruits of the berry bush, whichever you prefer.

Classic recipe with water

You can really make five-minute jam in five minutes. To do this you only need to have:

• berries – 1 kg;
• granulated sugar – 1 kg;
• Not a large number of water – 2 glasses.

The recipe for the delicacy is simple and very quick to make:

1. Black currants are sorted and washed thoroughly. It is better to wash in a colander, then wait a little until the water drains completely.
2. Water and sugar are mixed in a cooking container, placed on the stove, and brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
3. After boiling, the ingredients are cooked for exactly five minutes. If foam forms on top, it must be removed.
4. The delicious jam remains to be rolled into jars. The container must be sterilized in advance, because the preparation itself is done very quickly.

Five minutes of black currant for the winter without water

Jam without adding water is perfect for storing in an ordinary apartment in the city. The vitamin treat is made if the hostess has a kilogram ripe berries and the same amount of sugar. The five-minute step-by-step process is done like this:

1. Wash the fruits of the currant bush, sort it, remove all the branches, put it in a container, and cover it with sugar.
2. Leave the mixture for 12-14 hours to form juice.
3. We put the pan on the fire, wait until it boils, do not forget to skim off the foam.
4. After boiling, boil the future currant jam for the winter for 5-10 minutes.
5. Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
6. You can move the finished currant delicacy to the place where it will be stored.

How to cook black currants and raspberries

Delicious jelly with raspberries retains a maximum of vitamins even after rolling. To prepare it you need the following ingredients:

• black fruits of the currant bush - 0.5 kg;
• raspberries (ripe and juicy) – 0.5 kg;
• granulated sugar – 700 g;
• water – 1 cup (to cover all the berries).

We cook five-minute blackcurrant jelly for the winter, following the sequence of actions:

1. We sort and wash all the berries.
2. Place the jam ingredients in a bowl, add a glass of water, place on low heat, and cook the berries until they soften.
3. Filter the released juice, let it brew, then drain.
4. Boil the juice by half, while constantly skimming off any foam that forms.
5. Add granulated sugar to the juice and cook until tender.
6. Pour the aromatic mixture into prepared dry, sterilized jars and seal with metal lids.

How to cook with orange and minimum quantity Sahara

The recipe will be useful for those housewives who watch their figure and try to consume as little sugar as possible. You don’t even need to cook this currant and orange preparation. You can prepare a dietary treat like this:

1. Take five glasses of black berries and two oranges (medium size).
2. Wash the currants well and dry.
3. Cut the citruses along with the zest into small slices.
4. Pass all ingredients through a meat grinder or grind using a food processor.
5. You can add a sweet apple so that the jam is not too sour.
6. Mix the resulting mass thoroughly with a spoon and place in sterilized jars. Cover with plastic lids and store at cool temperatures.

Five-minute blackcurrant jelly for the winter - recipe for a slow cooker

Five-minute blackcurrant jam for the winter acquires a jelly-like state due to the special composition of the berries. With a multicooker, the process of making jam is faster and more convenient than cooking on the stove. To make a delicacy suitable simply for tea or as a filling for baked goods, you only need the currants themselves (8 glasses), sugar (10 glasses) and a couple of glasses of water.

Step by step, make jam-jelly in a slow cooker like this:

1. The berries are sorted, all branches and leaves are removed, washed thoroughly, and covered with sugar.
2. Leave the berries at room temperature air until juice appears (this takes about 6 hours).
3. Transfer the contents of the bowl into the multicooker bowl.
4. The equipment is set to the “Multi-cook” program, the temperature is set to 120 degrees, and the time is 10 minutes.
5. There is no need to close the lid during cooking.
6. Pour the jam-jelly into sterile jars, roll it up, and place it upside down until it cools completely.
7. We put the jam in the refrigerator for the winter - this way the shelf life becomes longer.

Five minutes of black currant for the winter - best recipe preparations

Five-minute blackcurrant jam for the winter is a great way to feed seven vitamins during the cold season. It can be served simply with tea or used for baking

Five-minute blackcurrant

This five-minute recipe is simply made for currants! Quick cooking preserves all the vitamins that the fragrant berry is so rich in. There is no need to add thickeners; the jam hardens perfectly due to natural pectin, which is contained in large quantities in currants. The preparation turns out jelly-like, very tasty and aromatic to the point of dizziness.

“5-minute” blackcurrant jam for the winter is extremely simple to prepare. The berries need to be covered with sugar, immediately brought to a boil and cooked for only five minutes. That's all! Fragrant sweet currant jelly can be poured into sterilized jars. Stock winter vitamins It will be perfectly stored even in apartment conditions.

Cooking time: 15 minutes

Ingredients

• black currant - 500 g
• sugar - 500 g

How to cook five-minute blackcurrant

The first step is to prepare the container and berries. The jars should be thoroughly washed with soda and then sterilized in any way convenient for you: steam, microwave or oven. Boil the lids. Sort and sort the currants. For jam, I painstakingly select whole berries, discarding all the suppressed, spoiled and unripe ones. I remove all debris and twigs, remnants of green stalks. I leave the dried stalks (“spouts” on the other end), although some housewives also cut them off with scissors - this process is very lengthy and not the most pleasant. If this is important for you, then remove the “spouts”, but I can assure you that they will not be felt at all in the finished jam, and the jam will stand perfectly with the stalks. I wash the sorted currants and place them in a colander to drain the water.

I take a saucepan for jam - large and spacious, three times larger than the volume of currants. For what? So that the berries do not press on each other, they warm up evenly and do not overcook. And during active cooking, currants like to foam and strive to escape from the pan, so the walls of the vessel should be high. I sprinkle the berries with sugar. The ratio is 1:1, that is, for every kilogram of currants, one kilogram of granulated sugar.

I shake the pan in the air so that the sugar is better distributed and begins to melt.

I immediately set it to cook - first on low heat. Due to slow heating, the berries will gradually warm up and release juice on their own.

After 7-8 minutes, the sugar crystals will dissolve, and the currants will literally “float” in the liquid (no need to add water!).

As soon as it boils, I increase the heat. The jam should boil vigorously so that pectin is actively released. I boil for exactly 5 minutes from the moment of boiling, without a lid. Gently stir with a spatula so that the jam does not stick to the bottom. If you have a non-stick pan, you can gently rotate it in the air without stirring. And don't forget to remove the foam.

After 5 minutes, I remove the pan from the heat and pour the five-minute mixture into jars. Attention! To prevent the glass from cracking, first pour 2-3 tablespoons of jam into the jar, spin the jar in the air to warm up the walls, after which you can fill it to the top. I seal with clean lids. I turn it upside down and leave it like that until it cools completely.

Delicious five-minute blackcurrant jam is ready for the winter! As it cools, it will become thicker, like jelly. Preservation can be transferred to storage in the cellar or hidden in another dark place. Shelf life - 1 year.

Five-minute blackcurrant jam for the winter, Magic

Classic blackcurrant jam prepared according to the five-minute principle is a simple, proven recipe that always works.

Blackcurrant is designed to make jam for the winter in 5 minutes. The five-minute dish cooks quickly and the dessert turns out quite thick. If necessary, you can make jelly according to the recipe, without the usual passing of currants through a meat grinder, since the berry contains a large amount of natural thickener - pectin. Jam is made from fresh and frozen berries - all the proposed recipes are suitable for this.

I especially recommend making several jars of thick, jelly-like jam. In winter, thank yourself for your foresight by spreading it on your tea bun. You can use this thick dessert in baked goods, add it to ice cream, or make a delicious cocktail.

Blackcurrant - five-minute jam in glasses

Cooking for five minutes, counting the number of berries in glasses is much more convenient - you don’t have to use scales, which not everyone has on the farm. Recipes for 7 and 11 glasses are popular, and I will offer them. First, I give the seven-cup glass known to many housewives.

You will need:

• Berries – 7 cups (about a kilogram).
• Water – 250 ml.
• Sugar – 6 cups (1.2 kg).

Yield: 4 cans per 0.5 liter.

How to cook five-minute for the winter:

First of all, wash the berries, remove them from the branches, and remove the leaves.

From total number add 3 cups of sugar (600 grams of sand).

Place in a cooking container, I have a saucepan. Boil the syrup by adding water and bringing to a boil. Stir until the sugar dissolves completely.

Discard the berries. At low power, wait until it boils. Stir gently, without crushing the currants - it is advisable to leave the berries whole.

Cook for no more than five minutes.

Remove from the burner and add the rest of the sugar.

Stir thoroughly until the sweetener is completely dissolved.

Take sterile jars ( required condition, ensuring long-term storage of the workpiece for the winter), lay out the dessert and roll it up with sterilized iron lids.

Five-minute thick jam – 11 glasses

Welded by this recipe, you will get amazing gelled jam. The jelly-like consistency will allow you to use the dessert in baking pies and filled buns, for breakfast sandwiches.

Take:

• Blackcurrant – 11 cups.
• Sugar – 11 glasses.
• Water – 2.5 glasses.

Step-by-step preparation:

1. Place the currant berries prepared for cooking into a bowl. Slowly bring to a boil over low heat.
2. Cook for exactly three minutes. Add granulated sugar.
3. Stir well so that the sugar has time to dissolve.
4. Let the blackcurrant mixture boil vigorously.
5. Turn off the heat, immediately pour and roll under an iron lid, then the jam will be stored all winter without any problems.

Five-minute blackcurrant recipe without water

A quick recipe that doesn't require much effort.

• Currants – 1 kg.
• Sugar – 500 gr.

How to cook:

1. Sort and wash the black berries. Be sure to dry to remove excess moisture.
2. Cover with sand and leave for a couple of hours. This moment You can skip it, but then start cooking on the lowest heat, slowly warming the berries so that they release their juice. Let the berries brew - you can cook faster.
3. Cook the boiled jam for 5 minutes. Place hot into jars and seal.

Five-minute blackcurrant jelly

The berry is famous for its high content of natural thickener - pectin. You can prepare jelly-like jam in the same 5 minutes without losing nutrients, excellent taste and quality, for long-term storage.

You will need:

• Currants – 1 kg.
• Water – 1.5 cups.
• Granulated sugar – 1.5 kg.

How to cook:

1. Dry clean, freed from twigs berries, spreading them on a napkin.
2. Place in a saucepan, pour in water and add sugar.
3. Start heating the mass. Soon the currants will begin to burst and release juice.
4. Remove from the burner, let cool slightly and use a blender to chop the mass. If you have to pass it through a meat grinder, cool the workpiece completely. Or chop the currants immediately before cooking.
5. Return the jam to the stove, let it simmer slowly and cook for five minutes. Distribute into jars and seal.

Video recipe for making five-minute blackcurrant. Enjoy your winter evenings with a cup of tea and aromatic dessert.

A lot of recipes for making jam are captivating with their simplicity and ease. Well, how can you resist and not close another jar or two of tasty and healthy jam for the winter. This is exactly the “Five Minute” recipe for blackcurrant jelly jam that we offer you. For this recipe you will need very little effort and time. Well, the ingredients are, of course, the simplest - currants and sugar.

This jam will delight you with its taste in winter. Such preparations are loved and appreciated in our family. Especially on cold winter evenings with a cup of tea. We prepare jam in small jars of yogurt or sour cream or mushrooms. They are even less than half a liter. We like this volume, because once you open the jar, you can gobble it all up in the evening. And he lost his soul and there is no jar in the refrigerator.

This jam is also great to use in baking - be it pies, where jam can be added to the dough, or a layer of pies, where blackcurrant jam-jelly can be used as a filling.

Taste Info Jam and marmalade

Ingredients

• Blackcurrant 3 kg;
• Sugar 2 kg (if the berries are very sour, use 1 to 1).

How to make blackcurrant jam-jelly Five minutes

Cover the currants with plenty of water. And let it stand for 10 minutes, stir it occasionally, but not too much. All debris (twigs, leaves) will float to the top. Collect debris with your hands or a spoon.

Now we take out the berries with our hands and put them in a bowl. We sort the berries, removing the stalks. Some also remove the black tail, but this is extra work.

Divide the berries into 1 and 2 kg. Cover one kilogram of berries with all the sugar.

Grind the berries using an immersion blender. You can also pass the berries through a meat grinder. And if you go even further, you can pass the berries through a juicer or rub the mass through a sieve. Just add sugar after these steps. Don’t throw away the cake - it will make an excellent fruit drink - add water, add honey, let it brew overnight.

Place the ground mixture on the fire. We need all the sugar to dissolve. Stir and heat the jam.

When the sugar dissolves, add whole berries (the ones we set aside). And bring the jam to a boil. Cook it for 5 minutes after boiling. If foam appears, remove it.

While the jam is cooking or before, prepare the jars - they need to be washed with soda solution, rinsed well and sterilized over steam for 10 minutes. If you have a microwave, pour 100 ml of water into jars and steam them at the highest power for 5-7 minutes. Boil the lids separately.

Pour the jam into prepared dry jars. Immediately roll up the lid.

Turn the jars over and wrap until cool. This action additionally sterilizes the lid and jar. You only need to store jam and jelly for five minutes in the cellar in a cool and dark place. If you do not have this opportunity, then you need to store it in the refrigerator. But it's not rubber. If you are going to store blackcurrant jam in an apartment under the “bed”, the amount of sugar will have to be doubled.

So simply and quickly we prepared jelly-like jam with whole blackcurrants, it turns out very tasty, especially with pancakes or pancakes.

Blackcurrant jam 5 minutes is the main jam of my childhood, a constant source of vitamins, which was transported from a remote village across half of Russia in heavy suitcases with three transfers. Grandmother’s small garden produced currants on an industrial scale; for some reason they were collected in the evenings, surrounded by clouds of small insects. It seemed that the whole garden was aching with mosquito polyphony. Grandmother put on a thick sweater. The mosquitoes settled on her back in unison, but were unable to bite through her centimeter-long fur, after which the whole flock flew over to me and happily started eating dinner. It is clear that my main task was to fight bloodsuckers, and not to collect currants. I was of little use in the process of sorting through these hefty baskets of berries. Grandma considered it her duty to cut off each (!) currant tail with scissors, because supposedly it would stand better for five minutes. Now I feel my grandmother’s meticulousness awakening in me and I quietly rejoice because the property is useful. True, I don’t cut off the stems from the currants, but throw them into the jam just like that. Everything stands fine, nothing explodes, so my jam can rightfully be called five-minute jam. I buy berries at the market, sort them out, wash them, add sugar, put them on the stove, and wait for them to boil. Five minutes and you're done. Poured into jars, rolled up - the supply of winter vitamins is ready.

Ingredients:

• currants - one kilogram,
• Sugar – one kilogram

How to cook five-minute blackcurrant

Before cooking, immediately prepare sterile jars and lids. The jars can be placed upside down on a double boiler and left for 5-7 minutes. Boil the lids.

It’s a “couldn’t get any simpler” kind of jam. I’ll tell you how to make it so that it turns out to be an “A” and can be spread in a thick layer on bread and used as a filling for pies. There's only one trick here. Which one exactly is below. For now, let's start from the beginning. The currants need to be sorted. If you have berries from the market, then most likely they may turn out to be partly crushed, partly unripe, partly with twigs. All trash must be carefully selected. The process is not my favorite one personally. But there is no way to bypass it. Berry by berry, place ripe, whole currants in a colander. And then we rinse it very well, for three or four minutes.

Let the water drain and pour the currants into the pan. It is important that its volume is three times greater than the volume of berries. Why - you will soon find out.

Cover the berries with sugar. Shake lightly to distribute the sugar. But we don’t interfere. There is no need to wait for the currants to release juice. Immediately set to cook.

First make the fire low so that the sugar can dissolve in the juice, which will be released in abundance from the berries during the heating process. Don't forget to stir the jam, running a spoon along the bottom so that nothing burns.

When the jam boils, look at the clock. We need to count exactly five minutes to boil. Increase the heat to medium. The jam will begin to boil rapidly and increase greatly in volume. That's why you need a big saucepan - so that the five-minute fish doesn't run away. Within five minutes of vigorous boiling, the jam will reach a temperature of about 105-107 degrees, at which the pectin, which is found in abundance in black currants, sets.

When the time is up, immediately remove the jam from the heat, the foam will mostly remain on the walls of the pan, and we rake the rest from the middle to the edges and scoop it up onto a spoon. There will be few of them. Pour into sterile jars for five minutes. First, pour a little jam into the jar so that it heats up and does not burst, then fill it completely and immediately screw it on with metal lids. Turn upside down, cover with a blanket and let cool completely.

That's all. The “Pyatiminutka” blackcurrant jam prepared in the manner described above is such that a spoon can stand in it. And how delicious it is - beyond words!

Good luck to you winter preparations!

The taste of berry jam is familiar to all of us since childhood. Caring grandmothers and mothers enthusiastically prepared marmalades, jams, and confitures, because they knew for sure: you couldn’t do without such a delicacy in winter! It has always served delicious filling for a pie, as a savory component of cream or as a stand-alone dessert. And during unpleasant periods, when colds occurred, it also helped a lot in fighting the disease. This means that you and I cannot ignore this tradition if we want to have a rich table and good health. the site suggests starting small - making five-minute currant jam, a recipe for which can save the time and effort of modern housewives.

About the benefits of black currant

According to doctors and folk experts, this berry is the most valuable among garden crops. It contains such a concentrated amount of vitamin C that even when currants are frozen or heat-treated, this element does not disappear anywhere. And in combination with vitamin P, it is able to resist atherosclerosis. Currants will also help with problems with respiratory system, liver, kidneys. The berry can prevent heart failure, decreased IQ levels in older people, Alzheimer's disease, and even the appearance of malignant tumors. Blackcurrant juice is used as a restorative after surgery and serious illnesses. Folic acid, contained in currants, reduces the harmful effects of radiation, removes toxins and heavy metals.

Advice! Just 50 grams of jam or fresh berries a day will fill you with the beneficial substances that any body needs.

However, you need to remember that currants are not a panacea, and in some cases they can be dangerous. For example, with thrombophlebitis, it can increase blood clotting, which will lead to a worsening of the patient’s condition. And undiluted berry juice can become an allergen for a small child.

How to make five-minute currant jam?

Preparing the berries. We sort out the blackcurrants, weed out green or overripe berries, remove the stalks, leaves, and twigs. Wash thoroughly in cool water, maybe twice. The cleaner our raw materials are, the better the jam will be preserved in winter.

How to package the confit legal? It is better to seal both “5-minute” blackcurrant jam and other types of jam in small jars, about half a liter in volume. We select exclusively whole jars, without chips or cracks. Wash them thoroughly with baking soda and sterilize with any in a known way. We do the same with the lids: perfectly smooth (preferably new), without traces of rust or mold, wash and boil. We cover the sterile jars with lids and put them in a place where no one will temporarily disturb them and will not disturb the absolute internal cleanliness, because the safety of the preparations also depends on it.

What else do we need? To make jam you need a large container. For example, an enamel pan, a copper or aluminum food bowl. The optimal volume of such a pan is from 2 to 6 liters. You also need a wooden spoon or spatula with a long handle to stir the hot mixture and pour it into the jars. If you prefer to sterilize already packaged products, metal preservation tongs will come in handy. Kitchen scales or measuring containers and, of course, a seaming machine will not be superfluous.

Important! If you don’t have a seaming machine on your farm or you simply don’t want to bother with traditional capping, you can close the jam with ordinary nylon lids. Such blanks will not be airtight, and therefore will last less than their counterparts under a metal lid. The solution is simple: store the jars in the refrigerator and eat the contents first.

Some tricks. To prevent the jam from burning, you should bring it to a boil over medium heat, and simmer on the lowest heat. In addition, you can use a divider - it will evenly distribute the heat and prevent the jam from sticking to the walls of the dish.

Classic blackcurrant jam “5-minute”

Take equal proportions of sugar and currants, as well as half a glass of water. Bring one glass of sugar and all the water to a boil to make syrup. Pour 1 cup of berries into this liquid and boil for 5 minutes, stirring continuously. Again add a glass of currants and sand, boil for 5 minutes. Add all the ingredients in these portions. When the mixture has boiled down sufficiently, pour it into jars and seal. Although this currant jam is called “five-minute”, real time Preparation turns out to be longer and directly depends on the available volume of berries. However, its taste exceeds all expectations and fully justifies the several hours spent.

Classic blackcurrant jam “5-minute”

Blackcurrant jam “five-minute jelly”

In this recipe, everything is much simpler, and the finished product is not inferior in quality. Thanks to the natural gelling properties of the berries, you can make a wonderful “5 minute” jelly-like blackcurrant jam. This delicacy will definitely be appreciated by your household and guests, because your favorite taste is combined with an unusual shape.

We will need 6 cups of sugar, 4 cups of currants and 2 cups of water. Pour half the sugar into water and boil. Add all the berries and boil for 5-7 minutes. Then add the remaining sugar, carefully stir the mixture and boil for another 5 minutes. We pack the hot confiture into prepared containers, roll it up, and put it under a warm blanket until it cools completely.

Blackcurrant jam “five-minute jelly”

Express blackcurrant jam with orange

This method of preparation is also called “raw” jam, since heat treatment of the product is not used here. For a kilogram of currants, take one and a half kilograms of white granulated sugar and one orange. Grind the citrus directly with the peel in a meat grinder or blender until pureed. We do the same with berries. Combine both masses, add sugar, mix well and leave for a couple of hours until the sugar crystals completely dissolve. Then pour the jam into sterile jars. Pour a centimeter layer of sugar on top of each container to prevent fermentation. We store the dessert in the refrigerator.