Blackcurrant jam is great way prepare valuable berries for the winter. This dessert is not only delicious, but also very healthy. It is used to treat colds in winter and fill the body with substances necessary for health.
Benefits of blackcurrant jam
Blackcurrant contains several times more vitamin C than lemon, which is considered the leader in its content. To fill the body with useful elements, it is enough to consume a couple of tablespoons of these a day. delicious berries black color.
The most common way to store currants is jam. It helps strengthen immune defense in winter. This product contains many useful substances:
- macroelements - potassium, sodium, calcium, magnesium and phosphorus;
- microelements - iron, iodine, manganese, fluorine, zinc, molybdenum, copper and cobalt;
- folic acid;
- vitamins E, C, B2, B1, P and K.
One hundred grams of sweet berry dessert contains two hundred and eighty-four kilocalories, almost seventy-three grams of carbohydrates, and less than one gram of fat and protein.
Blackcurrant jam has a good diuretic, anti-inflammatory, and tonic effect. With this product you can strengthen and cleanse the body. The product helps well in treating:
- colds;
- cardiovascular system;
- oncological diseases;
- organs of vision;
- liver;
- kidney;
- digestive tract.
Black currant significantly improves blood composition and stabilizes blood pressure. Doctors recommend it for people after surgery and for patients with weakened immune systems.
In addition, currant berries prevent the occurrence of diabetes.
Scientists have proven that regular consumption of these healthy fruits reduces the risk of Alzheimer's disease.
Ripe berries are used to prepare blackcurrant berries for the winter. They are harvested in dry weather, when within a week after all the fruits on the bush have fully ripened.
Ripe berries are black. They have more sweet notes in their flavor and come off the brush easily.
There is no need to keep ripe fruits on the bushes. In overripe berries, the level of vitamins decreases and they are poorly preserved.
Before harvesting, black currant berries are sorted, debris and stems are removed and washed. Thin-skinned fruits are good for jam, and thick-skinned fruits for freezing for the winter. You can only store dry, undamaged fruits in the refrigerator.
Before you start preparing jams or blackcurrant preserves, jars in which the dessert will be stored are first prepared. It would be best to use a half-liter or liter container, since open jam in a large container in winter may quickly not be used up and spoil.
Preparing glass jars for jam is easy. For this you need each container:
- check for cracks;
- wash thoroughly;
- pour boiling water over;
- dry.
Currants can oxidize when interacting with metal, and therefore it is recommended to choose varnished lids for screws.
Cook the jam only in enamel containers, stirring with a wooden spoon.
Popular recipes for black currant jam
Currants boiled and rolled into jars are very useful in cold weather. This aromatic jam has a unique, excellent taste.
Five minutes - quick and easy
- one and a half kilograms of sugar;
- a kilogram of large black currants;
- one and a half glasses of water.
The currant fruits are blanched for a couple of minutes over low heat. Place sugar and water on low heat. The berries already removed from the heat are added to the boiling syrup, and the whole mixture is cooked for just five minutes. The hot jam is placed in pre-prepared glass containers and covered with lids. The berries in this dessert remain intact.
Five-minute blackcurrant jam: video
- one kilogram of prepared blackcurrants;
- one and a half kilograms of sugar;
- half a liter of clean water.
Add granulated sugar to water and bring to a boil over low heat, stirring constantly. Place currant berries into the finished syrup, strained through a piece of gauze, and cook the mixture over low heat for fifteen minutes. During the cooking process, the foam that forms on top is removed.
The jam is poured into prepared sterilized jars and sealed with lids. Place each filled glass container, neck down, on a flat surface and leave until completely cool.
Blackcurrant jam recipe: video
- kilogram of currants;
- one and a half kilograms of granulated sugar.
Mash the pre-prepared dry fruits with a wooden masher in an enamel bowl. Place the entire berry mass in a saucepan and stir with half a kilogram of sugar until the sweet crystals are completely dissolved. Then remove the mixture from the heat, add the remaining sugar and leave for six hours until it is completely dissolved. During this time, the berries need to be stirred periodically. This jam, placed in jars, is covered with lids and stored in the refrigerator.
Blackcurrant jam without cooking: video
Jams and jellies
It is very tasty and healthy in winter, when it is frosty outside, to drink tea with a slice of bread spread with jam or jelly-like blackcurrant jam. This aromatic dessert will fill the body with strength and protect against colds.
- kilogram of berries;
- one and a half liters of water;
- two and a half kilograms of granulated sugar.
Pour the blackcurrant fruits prepared in advance into boiling water and boil for two minutes. The hot berry mass is taken out into a colander and thoroughly ground through a sieve. Then sugar is added to the crushed fruits, and the mixture is boiled over low heat for a couple of minutes. The hot dessert needs to be poured into prepared jars and rolled up.
Blackcurrant jelly for the winter: video
- eight hundred grams of black berries;
- three hundred grams of red currant fruits;
- one glass of water;
- kilogram of sugar.
Initially, you need to cook the syrup from sugar and water over low heat. Berries of two types of currants are added to the finished sweet mixture, and the whole mass is brought to a boil. Afterwards, the hot berries in syrup must be removed from the heat and left for twelve hours. The infused sweet mass is simmered over low heat until the sweet mixture stops spreading over the plate. Hot jam is poured into sterilized glass jars and placed on a flat surface, turning upside down.
- one lemon;
- kilogram of black currant berries;
- one and a half kilograms of sugar.
The berries should be peeled and washed. Dry and grind with a blender along with sugar. Then this mass must be put on low heat and cooked, stirring occasionally. Fifteen minutes after boiling, add thinly sliced lemon to the hot mixture and boil everything for another fifteen minutes. The hot berry dessert is poured into jars and left to cool. After this, the top of each jar is covered with paper circles, which are soaked in vodka. The top of the jar is tied with a polyethylene film.
Blackcurrant jam with lemon: video
Currant jam with other berries
You can add a variety of original flavors to blackcurrant jam by mixing it with other healthy berries.
- five hundred grams of apples;
- six hundred grams of currants;
- five glasses of granulated sugar;
- four hundred milliliters of water.
Initially, you need to cook the syrup from water and sugar. Blackcurrant fruits are dipped into it and boiled until the berries begin to burst. When cooking, you should always collect any foam that appears. Apples cut into thin slices are added to this hot mass, and the whole mixture is boiled for twenty minutes. The finished jam should be thick. It is poured into prepared glass containers and covered with lids.
- kilogram of currants;
- half a kilogram of raspberries;
- four hundred milliliters of water;
- one and a half kilograms of sugar.
You need to pour water, seven hundred grams of sugar and raspberries and currants into the pan. Mix all ingredients and cook over low heat for no more than seven minutes. Pour the remaining granulated sugar into the hot mixture and stir until completely combined. Afterwards, put the jam into jars, which are sterilized in advance, and roll up the lids. Place each container upside down to cool.
Blackcurrant and raspberry jam for the winter: video
- eight hundred grams of currants;
- one grapefruit;
- one and a half kilograms of sugar;
- three hundred grams of water.
Add black currants to the hot syrup of sugar and water and simmer over low heat for ten minutes. Afterwards, grapefruit slices are added to the berry mass, which are previously cleared of seeds and side films. The jam is cooked for another twenty minutes. The finished dessert is poured into prepared jars and sealed with varnished lids. Inverted closed jars Cover with a warm blanket and leave for a day.
You can enjoy the taste of fresh currants in winter by making jam without cooking. This dessert can only be stored in the refrigerator for no more than three months.
Cold blackcurrant jam
- kilogram of large ripe berries;
- two kilograms of sugar.
Washed and dried black currant fruits must be passed through a meat grinder or ground in a blender. The finished mass is rubbed through a sieve and mixed with sugar. Stir the berry mixture with a wooden spoon until all the granulated sugar crystals have dissolved. This dessert is poured into dry, pre-prepared glass jars, which, after filling, are covered with nylon lids. You can store “cold” jam in the refrigerator.
Currants ground with sugar: video
- kilogram of black currant;
- kilogram of sugar;
- kilogram of ripe yellow bananas.
Currant berries must be beaten in a blender along with sugar. Then add peeled bananas and chop everything again. Place the finished jam in clean, sterilized glass containers and close with a lid. This dessert is stored in the refrigerator.
Currant is a very healthy berry. Almost everyone can eat it. But due to the presence of phenolic compounds in it, as well as due to the high content of vitamin K, a person’s blood clotting level may increase, which is harmful for thrombophlebitis.
Black currant jam contains a considerable percentage of sugar. Due to this, it is not recommended to use it frequently in case of obesity and diabetes mellitus. You should also not eat blackcurrant dessert if you have an individual intolerance or are allergic to the product.
The beneficial qualities of black currant have been known for a very long time. Prepare several jars of jam from this valuable delicious berries Almost every housewife tries. This dessert will fill the body with energy on winter days and prevent colds.
Currants are useful not only in their raw form, but also in jams, preserves, and simply grated and frozen with sugar. One of the fastest and delicious dishes made from this berry is a jelly-like jam that can be prepared in just 5 minutes. We’ll tell you how exactly further.
About the benefits of black currant
Currant berries are a storehouse of vitamin C, just 30 fruits or tea made from dried leaves of the bush will satisfy daily norm this element in the human body.
In addition, currants have the following benefits:
- helps fight ARVI, influenza, while increasing immunity;
- has antioxidant properties, which is beneficial for the stomach - this is facilitated by the anthocyanidins in the composition;
- has a diuretic, sedative, tonic effect, also helps to lower the temperature, cleanse and disinfect the body;
- helps to improve the functioning of the gastrointestinal tract;
- cleanses the blood and increases its coagulability;
- helps overcome heartburn;
- strengthens the cardiovascular system.
Important! Currant leaves and berries, when consumed systematically, help prevent diabetes.
Preparing currants
You can pick the berries yourself or buy them at the market. They must be dry, large and free from defects. Overripe fruits are not suitable, as they will spoil the taste of the delicacy.
Before cooking, we sort through the berries, select leaves and twigs and cut off the dry ends. Rinse under cold water and leave until dry. It is better to spread the berries evenly on a clean cloth - they will dry faster and will not run.
Preparing jars and lids
In order for the jam to last all winter and not spoil, you need to sterilize the jars in which it will be stored. The jars must be smooth, without potholes, breaks, cracks or chips - otherwise the lids may swell. Before processing, you need to wash the containers with soda. 
You can sterilize jars in the microwave or steam. The first option is the fastest - just pour a little water (up to 3 cm) into the bottom of the container and heat it at a power of at least 800 watts until it boils.
Important! During processing, the berries do not lose their beneficial properties, so you can eat currants all year round in different cooking variations.
If you are afraid that the jars will burst and ruin the equipment, use the old method - place a sieve on a pan of boiling water, on which we place the jars with the neck down. At the same time, we boil water in a saucepan - the jars are considered sterilized when condensation appears inside.
You can also keep the jars in the oven for 15 minutes at +180 °C. The covers must be, if not new, then without visible defects - dents or rust. They also need to be processed - first, wash them with soda and then boil them for at least 2 minutes.
Kitchen utensils
To make jam we will need the following utensils:
- glass or cup;
- wooden spoon;
- ladle;
- an enamel bowl, saucepan or saucepan with a thick bottom;
- jars with lids.
For jam you need:
- black currant berries - 1 kg;
- water - 1.5 cups;
- sugar - 1.5 kg;
- citric acid - on the tip of a knife.
Step-by-step cooking process
How to cook:
Where to store jam
A few rules for storing jam:
- plastic lids can be used if you plan to use up the product in a few months;
- The shelf life and quality of the jam depend on the thickness of the delicacy - the thicker it is, the more likely it is that it will not spoil;
- citric acid must be added so that the lids do not swell during storage;
- It is better to use 500 ml jars for storage, then the opened product will not last long in the refrigerator.
What to serve with
Any jam or currants with sugar are good for pancakes, casseroles, cheesecakes, manna, fresh cottage cheese. Jam can be added to porridges for sweetness and makes delicious grated pie and other baked goods. You can pour boiling water over a few tablespoons of the product and drink it for colds and flu.
When I carefully wiped the last rolled up jar of currant jam with the amusingly straightforward name “Five Minutes” and turned it upside down, suddenly I was occupied with the question of universal injustice. Wrapping a blanket around the delicious killer for my waist, I thought: “That’s why, in order to prepare five-minute jam for the winter, you need to squirm under a spreading bush for two hours? And then another hour to separate each fragrant year from the branches? If only it were possible to pick berries just as quickly. Then this currant jam could be called “Five Minutes Squared”. “Yes, it’s unfair,” I summed up, rubbing my stiff lower back. But I made this quick currant jam, I make it, and I will make it. Here. So the recipes from my notebook are at your disposal!
Blackcurrant jam“Five Minute” (simple recipe)
This is the easiest recipe for making five-minute jam from aromatic and healthy black currants. Stock up on berries, sterilize the jars and go! To conquer sweet, healthy preparations!
Required ingredients:
- currant berries - 1 kg;
- sugar - 1.5 kg;
- water - ½ cup.
Preparedtion: Sort the currant berries. Remove branches and rinse. Place in a colander and let them dry. Pour granulated sugar into an enamel bowl (basin or pan). Pour in clean water. Place on the burner and let the syrup boil. Gently add the berries to the syrup without splashing it. Let the future currant jam boil again. Keep the container on the fire for another 5 minutes. Remove from stove.
Distribute hot currant jam “Pyatiminutka” into half-liter jars. The container for storing jam must be well sterilized. Roll up the lids washed with baking soda and boiled for 10 minutes.
Advice. To prevent the currants from losing their original appearance while preparing the five-minute jam, dip them in boiling water for a couple of minutes in advance. Drain in a colander. Use the berries when all the water has drained.
Blackcurrant jam-jelly “Pyatiminutka”
Especially for modest fans and ardent fans of delicate currant jelly in jars. You put a rosette with such jam on the table, and you don’t need any more decoration. Yes, and protect your fingers, spoons and tongues from uncontrolled licking and swallowing!
Ingredients for making jam:
- currants - 12 glasses;
- sugar - 15 glasses;
- water - 1 glass.
How we will prepare five-minute blackcurrant jam for the winter: You cannot violate the proportions specified in the recipe. If you increase or decrease the amount of currants, then proportionally change the amount of granulated sugar and water. Sort the berries. Remove twigs and tails. Rinse and drain in a colander. Blend the currants into a homogeneous mass with a blender or food processor. Transfer the resulting puree into a bowl for making jam. Pour water into the berries. Add half the sugar. Place the future currant jam-jelly on high heat. Wait for it to boil. Dim the fire. Set a timer for 5 minutes. Or just time it. Turn off the burner and add the remaining sand. Mix well until all the sugar grains have dissolved. Pour hot blackcurrant jam-jelly “Five Minute” into jars. For convenience, use a ladle. Cover the container with the contents with paper (napkin or towel) and leave for an hour at room temperature. Seal the jars with a seaming machine.
Five-minute currant jelly is ready to be sent for storage.
“Five-minute” currants (recipe for a slow cooker)
While picking currants, I thought it would be nice to “plow” my “multi-horse”. Involve, so to speak, in the preparation of currant jam. And then it stands, you know, idle, its chrome side glistening. No sooner said than done! Written results of making five-minute blackcurrant jam are in front of you.
List of products for quick currant jam:
- black currants - 8 glasses;
- sugar - 10 glasses;
- water - 2 glasses.
Detailed recipe for five-minute blackcurrant jam:
Sort the berries, removing all twigs and leaves. Rinse. Place clean berries in a bowl. Add sugar. Leave at room temperature until juice appears. This takes approximately 6 hours. Transfer the berries along with the juice into the multicooker bowl. Select the "Multi-cook" program. Temperature - 110-120 degrees. Time - 10 minutes. It will take approximately 5 minutes for the jam to boil. And 5 minutes directly to prepare the treat. Do not close the lid during cooking. Pour the prepared currant “Five Minute” into clean jars. Roll up and turn upside down until completely cool. And then put the jam in the refrigerator for long-term storage until winter.
Redcurrant jam “Pyatiminutka”
A sweet and sour delicacy of transparent ruby color... This five-minute jam simply has no place in a dusty cellar or dark pantry. But otherwise, the harvest simply will not have a chance to “survive” until winter. So get ready and try to forget about it. At least for a month or two.
Product List:
- red currant berries - 1 kg;
- sugar - 1.5 kg;
- water - 300 ml.
Preparation: Rinse the berries. Remove all debris. To get rid of water, drain the berries in a colander. Let it sit. At this time, start preparing the syrup. Mix sugar with water. Bring the syrup to a boil. Dip the berries into it. Let it boil again. From the moment of boiling, time it for 5 minutes. Turn off the fire. Stir. Be careful if you want to preserve beautiful whole berries in syrup. Or intensively, if you plan to prepare five-minute currant jelly for the winter.
You can even mash the berries with a potato masher for uniformity. Return the jam to the burner. Bring to a boil again and cook for another 5 minutes. Distribute the finished jam into sterilized glass containers. Roll up with clean boiled lids. Store in a cool place.
Five-minute jam from red currants with honey
The recipe is unusual. You can’t prepare a lot of this delicacy. Well, no need. Save a small jar of this “delicious” currant jam for special occasion. To put the delicacy on the table with a solemn look and readiness to accept praise. Are you ready? Write down the recipe.
Ingredients:
- red currant - 800 g;
- honey (artificial) - 800 g;
- water - 2 glasses.
Subtleties of preparation:
Dissolve artificial honey in two glasses of water. Place on low heat. When the honey dissolves, increase the heat intensity. Bring honey syrup to a boil. Natural honey cannot be heated, so use artificial honey. Wash the berries, sort them, separate them from the stems. Stir red currants into honey syrup. Stir. After boiling again, cook the jam for 5 minutes. There is no need to stir, but do not forget to skim off the foam. Distribute the five-minute jam into dry, sterile jars up to the shoulders. Seal tightly with clean nylon lids or roll up with a key for preservation.
Don't lose the recipes! Sweet preparations to you!
Today we will tell you how to make currant jam for five minutes. As you know, this berry contains a huge percentage of vitamins C and E. What are the benefits for the body?
- currants help improve digestion
- strengthens the immune system and keeps the body in good shape
- helps improve cellular metabolism
- helps fight colds
- The berry contains substances that prevent atherosclerosis, fight problems with the liver, respiratory tract, and so on.
You can also use jam to make delicious cakes, pies, for example . We can talk about the benefits of currants for hours, let’s start making jam for five minutes. Why this name? The jam is boiled for up to 5 minutes, which helps preserve not only all the vitamins, but also taste qualities, that’s why the housewives called it that – five-minute.
Five-minute currant jam
For the recipe prepare:
- currants (1kg)
- sugar (1.5kg)
- water (1 glass)
1. We sort the berries, wash them thoroughly and let them dry. Next, pour water into a saucepan (enamel) or basin, sprinkle with sugar, stir and place on the fire to boil. Add currants to the boiling mixture, bring to a boil again and then simmer over low heat for exactly 5 minutes.
2. After cooking, pour the hot jam into jars (pre-sterilized) and roll up the lids. Note: to prevent the berries from shrinking during cooking, first dip them in very hot water for a couple of minutes. hot water, then let dry. Five-minute currant jam is ready!
Five-minute currant jam jelly No. 2
If you like jam-jelly, then quickly write down the recipe. Take:
- currants (12 cups)
- water (1 glass)
- sugar (15 cups)
If you violate the proportions, then the jam will not turn out to be the desired consistency. So let's get started.
1. Carefully sort the berries: remove the branches/tails, wash and dry. Using a blender/food processor, blend everything into a homogeneous mixture. Transfer the puree into a saucepan/cooking vessel, add water, add sugar (half the portion so far) and place on high heat. We wait until everything boils. Then reduce the heat and simmer for 5 minutes.
2. Turn off the stove and add the remaining sand. Mix thoroughly and let it brew until the sugar is completely dissolved. Pour hot five-minute blackcurrant jelly into jars with a ladle, cover with a towel and leave for 60 minutes at room temperature. Afterwards, roll up the lids.
Five-minute blackcurrant jam in a slow cooker
- black currants (8 cups)
- water (2 cups)
- sugar (10 cups)
As usual, we sort out the berries, wash them, dry them, pour them into a bowl and cover them with sugar. Let it brew until the juice appears, approximately 5-6 hours. Afterwards, place the infused berries along with the juice into the multicooker bowl, set the “multi-cook” function (temperature 120C) and leave for 10 minutes (5 minutes for boiling and another 5 minutes for preparing the jam). We do not cover it with a lid. Pour the prepared jam into clean jars, secure with lids and place on the surface upside down to cool completely.
Five-minute currant jam without water
Prepare:
- currants (1kg)
- sugar (1kg)
We sort the berries, wash them and add sugar. We leave all this overnight so that the juice stands out. Then pour the mixture into a saucepan/basin, put it on low heat and wait for it to boil. Do not forget to stir with a spatula (wooden) during the process and remove the foam. When the currants boil, reduce the heat and simmer for another 5 minutes. Afterwards, distribute the hot jam into washed jars, roll up the lids and insulate them for two days, turning the jars upside down. Then we move it to the pantry.
Five-minute currant jam No. 5
- currant berries (6 cups)
- water (1.5 cups)
- sugar (7 cups) divided into two parts
We sort the berries as usual, rinse with water and dry. Then pour them into a prepared cooking vessel with water and add half the sugar. Mix well, place on the stove and wait for it to boil. When the mixture boils, boil for another 5 minutes and then add the remaining sugar. Stir, pour into jars and roll up. No need to turn over, just cover and wait for everything to cool. Everything is ready!
Five-minute redcurrant jam
- red currant (1kg)
- water (300ml)
- sugar (1.5 cups)
How to cook? Carefully remove debris, twigs, tails, wash and dry. Cook the syrup: pour sugar into a saucepan, add water and boil. After that, add the berries, boil again and boil for 5 minutes. Remove from the stove, carefully stir and place on the fire again. Boil again and cook for 5 minutes. Pour into clean jars and seal with boiled lids.
Recipe No. 7 “Special” currant jam
This cooking method cannot be called five minutes. The jam is not only tasty, but also beautiful: the berries remain whole + there is a viscous sweet syrup. What could be better? Prepare:
- currant berries (6 cups)
- sugar (6 cups)
- water (200ml)
For jam, select the largest and most beautiful berries. Carefully sort the currants, rinse cold water up to two times and place in a colander to dry. Next, pour into a cooking pan (enamel), add water and boil on the stove. Afterwards, reduce the heat and simmer for another 5 minutes. Next, add sugar and mix carefully so as not to ruin the berries. Cook the mixture for up to 15 minutes. When everything is ready, remove from the stove, let cool completely, and roll into clean jars. Everything is ready!
Pyatiminutka blackcurrant jam retains maximum beneficial properties of the berries and is aromatic with a pleasant jelly consistency. We offer several variations of recipes for this preparation.
How to make jam-jelly “Five Minute” from black currants - a recipe for the winter
Ingredients:
- black currant – 2.2 kg;
- granulated sugar – 2.4 kg;
- purified water – 220 ml.
Preparation
This recipe for making jam results in an incredibly appetizing jelly-like consistency with an amazing fresh taste. To implement it, we sort out the fresh currants, free them from stems and leaf impurities if necessary, and wash them thoroughly under running water. After this, place the berries in a container suitable for making jam, pour a little water into it and place the container on the stove burner with moderate heat. From the moment of the first signs of boiling, boil the workpiece for exactly five minutes, after which we add the amount of granulated sugar required by the recipe and stir until the sweet crystals completely dissolve.
Now pour the “Pyatiminutka” blackcurrant jelly jam into dry containers in advance, seal with sterile caps and place in a suitable place for storage.
Recipe for delicious thick blackcurrant jam “Five Minutes” through a meat grinder
Ingredients:
- – 1.7 kg;
- granulated sugar – 1.7 kg.
Preparation
First, rinse the berries with cool running water, let them drain and dry them additionally on a towel. Next, we pass the prepared blackcurrants through a meat grinder or beat with a blender to a puree-like texture. Place the berry puree in a container suitable for cooking the delicacy, add granulated sugar, stir and set to cook on the stove burner.
Continuously stir the contents of the pan until the sugar crystals are completely dissolved, let it boil and cook at barely noticeable signs of boiling for five minutes.
Let's take care of the container for the jam in advance. We wash and sterilize the glass jars in any convenient way, and also boil the lids for five minutes. Pour the prepared currant jam “Pyatiminutka” into prepared containers, seal and place under a warm coat or blanket until it cools completely.
Pyatiminutka jam from black and red currants
Ingredients:
- black currant – 750 g;
- red currant – 750 g;
- granulated sugar – 1.5 kg;
- purified water – 110 ml.
Preparation
We sort out both black and red currants, remove the stems, wash them thoroughly and put them in a saucepan. Pour some water into it and place the container on the stove over moderate heat. After boiling completely, boil the berry mass for a couple of minutes and then grind it through a strainer. Place the resulting currant puree in a saucepan, add granulated sugar, let it boil again, stirring continuously to avoid burning, and boil for five minutes.
Pour the finished Pyatiminutka jam into sterile dry glass jars, seal them with hermetically sealed lids and let cool until room temperature under a warm blanket.
“Pyatiminutka” blackcurrant and raspberry jam
Ingredients:
- black currant – 2.1 kg;
- raspberries – 700 g;
- granulated sugar – 3 kg;
- purified water – 550 ml.
Preparation
Cook from water and two kilograms of granulated sugar sugar syrup, mix the ingredients in a saucepan and heat, stirring, until it boils and all the sugar crystals dissolve. Rinse the raspberries and currants with cool water and let them drain. Place the berries in a jam jar and pour hot syrup over them. Place the container with the workpiece on the stove burner, let it boil, skim off the foam and boil for five minutes. Immediately turn off the heat, add the remaining sugar, stir the jam until it is completely dissolved and pour the delicacy into dry, sterile jars. We seal them tightly and place them under a warm blanket to cool and self-sterilize.