An excellent way out in the hot season of blanks is a recipe for blackcurrant jam - five minutes. You can make jelly in this way, you can make it without water. Such a recipe is very simple and helps out when there are a lot of berries, but time is running out, at the very height of the season it’s always like that.
Five-minute blackcurrant jam - recipes for the winter
For the preservation of berries, we began to use freezing more often, it is more convenient and faster, then vitamins are also preserved. But how sometimes in winter the desire to open a jar of fragrant self-prepared.
- For five minutes, we choose berries of about the same size so that they are evenly saturated with sugar syrup.
- If you want to get a beautiful jam, berry to berry, then you should not collect overripe garden gifts that will quickly burst.
- So that the berries do not wrinkle during cooking, keep their shape, pour them into a colander and dip them in boiling water for a few seconds, then boil.
- First, the berries are washed, only then the tails are cut off. Currants do not need to be soaked for a long time.
- I offer several different recipes, where different amounts of sugar are indicated, it depends on the degree of acidity of the berry. So, try yours, if anything, feel free to increase or decrease the amount of sugar.
Five-minute blackcurrant jam, a 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 berry is harvested after rain, then reduce the amount of water.
We take the ingredients:
- A kilo of ripe berries
- One and a half kilos of sugar
- Two thirds of a glass of water
How to make a five-minute blackcurrant:
We prepare the berry, as I described above, after washing it is desirable to dry it so that there is no excess water in our preparation.
It is best to cook in a stainless steel basin, you can buy a wide saucepan for this. We pour sugar there and fill it with water, we begin to heat it slowly, without ceasing to stir, so that it disperses completely. Only after that pour in the berries and continue to slowly heat to a boil.
The most important thing in this recipe is not to go far from the kitchen and stir the jam all the time with a wooden spatula. As soon as it starts to boil, we detect exactly five minutes, then turn off the gas and immediately pack the workpiece into clean jars.
For jam, I don’t sterilize jars, I just pour boiling water over them and let them dry. I use screw lids, I 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 berry with sugar and leave to stand until at least a little juice stands out, then cook, as always. I love this recipe very much, because there is little sugar here and the product turns out to be especially fragrant, but if you don’t like sour, you can increase the rate.
We will need to prepare half a kilo of sugar for every kilogram of berries.
How to cook jam for five minutes:
We put the dried berries in a bowl for cooking, if you had no time to fill them with sugar in advance, then you can do this before cooking, but heat very slowly and stir vigorously so that the berries do not burn, but give juice under the influence of high temperature.
We heat gradually until the moment of boiling and continue to boil for five minutes, without stopping stirring. After immediately hot we pack in half-liter jars.
Five-minute blackcurrant - jelly
Five-minute jelly turns out very quickly and freezes well, because natural pectin is present in the berry. Such a product in winter can be used for baking, or simply smear sandwiches for breakfast.
We need to take:
- Three kilo berries
- Four and a half kilos of sugar
- Two and a half glasses of water
How to make jelly five minutes:
Berries must be selected especially carefully so that the jelly is tasty. Prepare them and place them in a container, where we will cook. We also pour water with sugar there. We begin to heat until the berries burst. Then remove from the stove and pass the mass through a sieve. So we will have pure juice with sugar at the output.
Now pour the liquid again into the same container and begin to slowly bring to a boil. Cook as always for five minutes and pour the jelly into small jars. When it cools, do not turn the jars over.
Jellied blackcurrant five-minute jam in glasses
My kids love jellied jam because it's delicious, and I like to prepare it because it's very convenient to measure it in glasses.
These ingredients make up the recipe:
- Fifteen glasses of currants
- Fifteen glasses of sugar
- Three and a half glasses of water
Cooking process:
We wash the ripe currants and sort them out. Pour into a container for cooking and add water according to the recipe. Slowly wait until it boils, boil for three minutes and add sugar according to the norm. Stir, boil again and boil as usual for five minutes. We will lay out hot in small jars. You can store it in a pantry or on a shelf.
Five-minute blackcurrant jam recipe with photo step by step
Finally, I give a step-by-step recipe with a five-minute photo, according to which even a novice cook can cook.
We use:
- Two kilos of berries
- Three kilos of sugar
- Three glasses of water
- On the tip of a spoonful of citric acid
Cooking process:
Pour water into a wide enameled or stainless steel basin.
Vitamins for the winter - the best blackcurrant jelly blanks. Simple step by step recipes in our selection.
The blackcurrant jelly recipe has a very attractive moment. The berry has high gelling properties that can turn liquid jam into jelly, and there is absolutely no need to add gelatin or any other thickeners.
Such jelly retains about 80% of its useful properties even in winter, so it is rightly considered a real storehouse of vitamins. During winter and spring vitamin deficiency, it perfectly supports the body.
It is believed that healthy is not always tasty. This is where the rule doesn't work. With a richly bright color and soft texture, blackcurrant jelly has a pleasant sweet and sour taste. With such a berry dessert, any tea party turns into a real holiday.
- Black currant - 1 kg
- Sugar - 300 g
- Purified water - 2 tbsp.
Berries for making jelly must be sorted out, removing twigs, leaves and tails.
Then we wash the currants with cold water. And we throw it in a colander. Drain excess water.
To do this, you can use a meat grinder, blender or just mash with a potato masher.
Place the crushed berries in a bowl.
We put on fire. We add water to them. Bring the whole mass to a boil. We turn off the flame. Stirring over low heat, cook for about ten minutes.
As a result, we get pure currant juice.
Drain the juice into a saucepan. We put it on the smallest fire. Bring to a boil, start boiling.
During the cooking process, do not forget to remove the foam with a slotted spoon. Stirring constantly, add sugar little by little. And continuing to cook, bring the berry juice to a thickening. Twenty minutes will be enough.
We lay out hot jelly in pre-sterilized glass jars. Roll up.
We store preservation in a cool place.
Blackcurrant jelly is ready!
The dessert has a marvelous aroma and unusual taste.
Recipe 2: concentrated blackcurrant jelly for the winter
Guided by this step-by-step instruction with a photo, you can cook a very rich and concentrated blackcurrant jelly for the winter. Water is not included in the recipe. Instead, natural currant juice is used. This provides the delicacy with a brighter taste and a pronounced berry aroma.
- blackcurrant - 1 kg
- blackcurrant juice - 200 ml
- sugar - 1.5 kg
Wash the berries thoroughly and lay them out on the table to dry.
Pour blackcurrant juice into a saucepan, bring to a boil, boil for 5 minutes, add berries and cook for another 10 minutes.
Then remove from heat, cool slightly and rub the currants through a sieve.
Throw the berry cake aside, and return the liquid part to the stove, heat, add sugar and evaporate over low heat for half an hour. When the mass decreases by one third, pour into sterilized jars and roll up under tin lids. Store until winter in the pantry or cellar.
Recipe 3: jelly - five-minute blackcurrant (with photo)
- Black currant - 2 kg
- Sugar - 2 kg
- Water - 3 stack.
I want to warn you right away that not every berry is suitable for him. After all, the density of jelly depends on the amount of pectin in them. Therefore, we take “real” currants, that is, not hybrid ones. Of course, she doesn't look that chic. Small, sour, but what a fragrant one. No hybrid has such a flavor.
The berries were selected, washed and MUST be dried. Now let's take a look at banks. They need to be thoroughly washed and sterilized so that by the end of cooking the jam they are dry.
We put the currant in the basin and fill it with water. Someone will say - and why dry it if we then fill it with water? I answer - in order to exclude an increase in plain water due to the water that drains from the berries. This can adversely affect the density of the jelly in the final result. We put on fire, bring to a boil and boil over medium heat for exactly 10 minutes.
Then add sugar very quickly and mix. Bring to a boil and cook at a low boil for exactly 5 minutes. And we're filming.
Pour into jars, I personally pour the berries and syrup into separate ones, cover with a cloth and let cool completely. After that, close the lids and put in the refrigerator for a week. This is a prerequisite.
But after a week we already put it in the cellar or any cool place. Here you can see the difference after a week.
Recipe 4: how to make blackcurrant jelly
There are a lot of pectins in blackcurrant, due to which it gels perfectly without the addition of gelling agents.
- Approximately 2 kg of blackcurrant or 1 liter of currant juice,
- 450 g sugar.
It is rather problematic to get the juice necessary for making jelly from blackcurrant, not all juicers can cope with this - they are clogged with skins and numerous bones. Although, a juicer is the most preferable - it turns out to squeeze the juice faster and at the same time a minimum of vitamins is lost.
If you do not have a good auger juicer, it is better to grind the currants first in a food processor.
But even after that, the milled mass is viscous enough to pass through a sieve or gauze. I dilute it a little with boiling water (100 milliliters per 2 liters of mass), bring it to a boil.
It becomes easier to rub currants through a sieve. We wipe and get a thick juice with pulp. Do not throw away the cake, it will make an excellent compote.
Add 450 g of sugar to 1 liter of juice, bring to a boil again. If more water was added, heat the juice for 15 minutes in a wide bowl to allow excess liquid to evaporate. Pour into sterilized jars, close. Do not tilt the jars during the gelling process! The jelly is ready the next day. It turns out very thick and, unlike, not transparent.
If you have the opportunity to store jelly in a cool place, just dissolve sugar in currant juice and pour into sterilized jars (without heating), it will be well stored in the refrigerator.
Recipe 5, step by step: currant jelly in a slow cooker
This blackcurrant jelly, cooked in a slow cooker, is ideal for tea drinking. From it you can prepare the filling for various pastries. One such half-liter jar is enough for a considerable amount of flour products. Rolls and croissants will turn out especially well, since the usual jam simply pours out of them, and the jelly will become an excellent filling that keeps its shape.
Currant jelly in the Redmond 4502 multicooker (power 860 W). In this case, use the "Extinguishing" mode, which is most often suitable for making jam. But you can also make jellies and jams using the Multicooker program by setting the temperature to 100-120 degrees, depending on the power of the multicooker. In my case, 100 degrees is not enough for boiling. Therefore, they often use quenching or 120 degrees in a multi-cook.
- blackcurrant - 1100 gr
- sugar - 550 gr
- water - 150 ml
Prepare currant berries, sugar and water. Now we can start the process.
The berries are thoroughly washed, sorted. Pour into a bowl and crush with a crusher.
We spread the resulting mass of currants into the multicooker bowl. Pour 150 ml of water. We turn on the "Extinguishing" mode for 10 minutes.
During this time, the berries will boil and boil for several minutes. Turn off the multicooker. Let the mass cool down a bit.
And now we filter in a convenient way. You can squeeze the juice through cheesecloth or other suitable cloth, or rub it through a fine sieve. I squeezed the juice with my hands through the cloth. The cake turned out quite wet. I think if you use a sieve, it will be better. From 1100 g of berries, 650 ml of juice was obtained.
Now we need to take the same amount of sugar. I use cups. Total sugar it took me 550-560 gr.
Pour the juice and pour the sugar into the multicooker bowl. Mix thoroughly. We turn on the "Extinguishing" program for 20 minutes.
I don’t close the multicooker lid and I don’t advise you, otherwise the jam may run out of the bowl. Stir occasionally and remove the foam from the surface. In the quenching mode, my jam boils quite strongly and rises almost to the very top mark of the bowl. Therefore, I do not advise using more ingredients at a time so that the level of jam is not exceeded.
After 20 minutes, we do a freezing test. We drip future jelly on a saucer and let it cool completely by putting it in the refrigerator. If it hardens well, then the blackcurrant jelly in the slow cooker is ready!
Since my jelly boiled down quite well, it was only enough to fill just one half-liter jar.
Be sure to sterilize the jar in advance with the lid together. We fill it with hot currant jelly and let it cool without rolling the lid. I covered lightly with a napkin so that debris or insects would not get into the jar, and there was also no excess exposure to air.
When the jelly has hardened and almost cooled, I check it by turning the jar on its side. See how it perfectly holds its shape? Now you can roll it up with a hot sterile lid and send it to the pantry until winter or spring.
Currant jelly is stored very well. If it is possible to store blanks in a dry, dark room, you can use paper instead of a tin lid. A piece of parchment can be alcoholized, wrapped around the neck of the jar and tied with a rope. However, such a jar should not be in the basement, because it is damp there and the jelly can deteriorate under the paper, saturated with moisture.
Recipe 6: Boiled Blackcurrant Jelly (Step by Step)
- Blackcurrant - 5.5 cups
- Sugar - 7 cups
- Water - 1 glass
Rinse the currants in running water and sort through, removing the stalks and leaves. If you first remove the stalks, you can lose a lot of juice when washing.
Pour the berries with water and add half the sugar, that is, 3.5 cups.
Put the pan on the fire and boil the currants for 15 minutes, stirring occasionally.
While the currants are cooking, prepare the jars - sterilize in a convenient way, they should be dry and hot.
After boiling the jam for 15 minutes, remove the pan from the heat and add the second half of the sugar. We don’t put jam on the stove anymore, just mix it properly until the sugar is completely dissolved.
Pour hot jam into prepared jars. Do not worry that it will seem watery, the jam-jelly will thicken as it cools. I usually do not immediately close the jam with lids, but cover with gauze so that condensation does not form.
Very tasty blackcurrant jam-jelly is ready, help yourself with pleasure!
The recipe for this jam evokes complex feelings. You read the name, it says “jelly-like blackcurrant jam”, you look at the composition and you can’t believe your eyes: is it possible that by adding so much water, you will get thick jam, not compote? And yet it is a fact. I have been making this jam for more than a year, I have distributed recipes to relatives and friends. Everyone gets just such currant jam - jelly-like, thick, with a rich taste and sweet juicy berries. The main thing is not to change the proportions, do not pour sugar "by eye", do not reduce the amount of water, accurately measure the rate of berries. In order not to suffer with weighing, I will give the recipe in glasses. You can take a glass of any size, because it serves as a measure for all the ingredients. Another plus of this recipe is that it is remarkably simple. Nothing needs to be covered with sugar at night, there is no need to keep track of time. And the last note: hot jam is liquid, it will become jelly-like when it cools down, that is, the next day.
Ingredients:
- Blackcurrant - five glasses,
- Water - two glasses,
- Sugar - seven glasses.
How to make jelly-like blackcurrant jam
Blackcurrant jam cooks very quickly, so jars need to be prepared in advance. They can be sterilized thoroughly, under steam or in the oven. I just fill them with boiling water, then drain it and let the jars cool completely. So far, not a single jar of jam has yet exploded.
While our jars are drying, we sort out the currants, remove all the branches, make sure that crushed or spoiled berries do not get into the jam. We take a deep bowl, pour currants, fill it completely with cold water, remove the pop-up twigs and leaves. We wash the currants under running water.
Pour the currants into a sieve, shake off excess liquid, dry the berries on a dish or kitchen towel.
We are waiting for it to boil again and immediately add sugar. We mix. Cook for 5-7 minutes over medium heat.
All. Immediately pour the jam into jars and tightly tighten the jars with boiled lids. We cool the preservation under the blanket, turning the jars upside down, until the glass is completely cooled.
We store jam on a shelf in a cool room - cellar / pantry / basement.
Bon appetit!
Black currant is a storehouse of vitamins. Save them for the winter by preparing a very tasty jam according to recipes from our selection!
- Blackcurrant - 11 glasses
- Sugar - 14 cups
- Water - 2 glasses
Sort the blackcurrant, rinse and let the water drain.
Pour 2 cups of water and 7 cups of sugar into a saucepan.
Boil the syrup - the sugar should completely dissolve.
Put all currants into boiling syrup, bring to a boil and cook for 10 minutes. Remove from fire.
Pour the remaining sugar, stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!
Recipe 2: jelly-like blackcurrant jam (with photo)
Absolutely everyone likes jelly-like currant jam - both adults and children. This delicacy can be eaten with bread, added to tea and consumed just like that in its pure form.
- Ripe blackcurrant - 2 kilograms;
- 2 kilograms of granulated sugar.
The berry must be carefully sorted out, select all the leaves of the twig and stalks.
We wash the currants with warm water from dirt and dust.
Spread a towel on the table and cover it with berries in several layers and leave to dry completely.
Then pour the currants into a large cup and with the help of a pusher you need to thoroughly knead the whole berry.
After crushing, put the whole mixture on a sieve and wipe it thoroughly.
The remains of currant cake can be thrown away or left for cooking other dishes.
Cover the container with a lid and bring to a boil over medium heat.
Then cover everything with a lid and leave to cook for about 10 minutes.
After that, open the lid, put on medium heat and boil for 5 minutes. We stir everything, it is advisable to use a wooden spoon for stirring.
Remove the container with jam from the heat and leave to stand at room temperature for about 2 hours.
After that, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.
In the meantime, sterilize jars and lids.
Pour the jam into jars and close with nylon lids.
You can store in any cool dark place or in the refrigerator.
Recipe 3: how to cook thick blackcurrant jam with spices
Jam with spices turns out to be very fragrant and acquires a new, completely different taste. Anise, cinnamon and cloves give the currant an oriental touch, making the winter sweetness not only useful, but also very original.
In order for the berries to be saturated with the aroma of spices, you must first make a syrup and leave it for several hours. This will allow the sweet mass to absorb the aroma of spices as much as possible and “give” them to currants during heat treatment.
Berries for confiture should be dense, ripe and sweet. This will help you make the perfect jam.
- blackcurrant (500 grams);
- granulated sugar (400 grams);
- cloves (3-4 pieces);
- cinnamon (¼ tsp);
- anise (¼ tsp);
- water (150 ml).
We make a fragrant syrup: pour a sweetener into the pan and enter the required rate of water.
Pour spices: cloves, cinnamon and anise.
We cook a sweet preparation for 12 - 15 minutes (after boiling). We leave to infuse for 2 - 3 hours.
We prepare the fruits of black currant and put them in fragrant syrup. We can pre-strain it to extract the seeds of cloves and anise.
Cooking oriental currant jam for 22-25 minutes.
We pour the hot berry mass into pre-prepared containers and cork. You can store such jam for at least 7-10 months.
Recipe 4: five-minute blackcurrant jam (step by step)
Due to the thick structure of the jam, it can be used for stuffing dumplings or sweet oven pies. But just imagine what kind of cake you can make in winter - cut a biscuit in half, layer it with curd cream and lay jam in an even layer - children will definitely prefer such a delicacy to a store-bought one, and adults are unlikely to refuse such yummy. In a word, if you have enough currants, jam simply must be on the shelf of your bins.
- currant - 0.5 kg.,
- sugar - 0.5 kg.
Pick a currant bush, or buy already picked berries in the market. Place all currants in a large bowl / basin, pour water. You can see that dry leaves and twigs have floated to the surface, they must be carefully removed. Rinse the currant again in a sieve.
Now take a kitchen blender or meat grinder, mix all the berries in the technique and puree.
Transfer the chopped currants to a bowl or pan, boil for about three minutes. If desired, wipe through a sieve, but to leave different-sized pieces of berries in the jelly, it is enough to walk well with an immersion blender.
Pour a portion of granulated sugar into the crushed currants, return the container to the stove and boil for exactly five minutes from the moment of boiling. In the process, remove the foam that will appear on the surface of the berries.
The currant mass turns out to be quite thick, when it hardens, it will be even thicker.
Arrange five minutes in sterile jars. You can store in the refrigerator, or you can tightly tighten the jars with a key and cool under a blanket. After rearrange in the cellar and leave until winter.
Recipe 5, simple: healthy live jam - blackcurrant and raspberry
In this recipe, boiling blackcurrant and raspberry jam is not needed. Raw blackcurrant and raspberry jam turns out not only healthy and fragrant, but also thick, reminiscent of jelly. Using my step-by-step recipe with a photo, you will learn how to cook such a blank from summer berries.
- 2 kg of blackcurrant;
- 2 kg raspberries;
- 2-3 kg of granulated sugar.
Prepare blackcurrant. To clean it of dry tails, simply wash it in a bulky dish in plenty of water, and collect the floating tails and other debris with a small colander. Green stalks - cut off. Dry clean berries.
Wash raspberries.
Grind raspberries and blackcurrants with a meat grinder or blender, adding a small amount of sugar.
Pour in the remaining sugar.
Stir the raw jam until the sugar crystals are completely dissolved.
Make jars and lids sterile. Load the currant-raspberry raw jam into the cooled jars, close the lids.
Jam without cooking from raspberries and blackcurrants after a couple of hours becomes like jelly due to the high content of pectin in blackcurrants.
Recipe 6, step by step: orange and currant jam for the winter
A very unusual way of making jam is presented below. Why is he interesting? First, the list of ingredients for this jam includes an orange. And secondly, this is a jam recipe that does not need to be boiled!
- 1 kg currant;
- 1.5 kg of sugar;
- 1 orange.
Sterilize jars and lids for currant jam. Wash the orange and pour boiling water over it to remove the wax.
Then grind it together with the peel using a meat grinder or blender.
Repeat the same steps with currants.
Then combine fruit and berry puree, add sugar and mix. Leave the mass at room temperature for a couple of hours. Stir the mass several times during this time and wait until the sugar has completely turned into syrup.
After the sugar has dissolved, put the jam in jars and roll up.
Store the jam in the refrigerator. Even after a year, it will retain its taste and useful properties.
Recipe 7: how to cook delicious jam with currants and gooseberries
This jam has several cooking options: “live” jam without cooking and “10-minute” jam with short-term heat treatment of berries and the addition of orange, which I want to tell you about today.
Both varieties of jam have a thick, jelly-like consistency. They allow you to preserve the natural color and aroma of fresh berries, and the combination of blackcurrant and gooseberries gives an unusual and so pleasant taste that it is simply impossible to break away from the jam.
- Black currant - 1 kg
- Gooseberries - 0.5 kg
- Sugar - 1.5 kg
- Orange - 0.5-1 pc. (taste)
Prepare the ingredients according to the list. The ratio of berries can be changed: add 250–500 grams of gooseberries per kilogram of currants or mix berries in equal amounts.
The proportions of sugar for preparing "live" gooseberry and currant jam are classic - 1: 1 or 1: 1.5, while taking into account the total weight of the berries. For the orange version of the jam, you can take a little less sugar and add it to your liking.
Rinse the berries, dry, sort. Remove stems and sepals.
Grind. I use a blender, but you can also use a meat grinder or chop the berries by hand. Additionally, you can rub the mixture through a sieve to remove the seeds - I do not do this.
To prepare the jam version with orange, additionally pour boiling water over the orange, cut into slices and remove the stones from it. Add to berries and chop.
Mix berry puree with sugar.
As the sugar dissolves, the mixture will become increasingly silky, glossy and jelly-like.
"Live" currant and gooseberry jam is ready.
Bring the jam with the addition of orange to a boil over medium heat and, reducing the heat, cook for 10 minutes.
Place the jam in sterilized jars.
Sprinkle "live" jam on top of 1-2 tbsp. Sahara. A layer of sugar on the surface of the jam is an additional protection against the penetration and reproduction of bacteria. Close the jars with sterilized lids, plastic or metal.
Turn jars of hot jam over and wrap until completely cool.
Blackcurrant and gooseberry jam is ready.
Store "live" jam in a cool room, cellar or refrigerator. Thermally processed gooseberry and currant jam can be stored at room temperature.
Summer is the height of harvesting vegetables and fruits for the winter. There is so much to do! Therefore, express preservation recipes are more relevant than ever! For example, currant. What is not cooked from it - jams, preserves, compotes, etc. I like to make currant jam according to one very quick recipe that I read a long time ago in one of the local newspapers.
Here is the original recipe: for 12 cups of currants you need 15 cups of sugar and 1 cup of water.
My currant crop was not so generous, so for 10 cups of currant I took 13 cups of sugar and 4/5 cups of water (if you are not strong in proportions - the water should be 2-3 cm below the edge of the glass - I hope I did not violate laws of arithmetic).
The recipe says that in no case should you violate the proportions of sugar-currant-water - so keep this in mind. So, my currants, sort out, remove the tails, twigs, sepals.
Preparation of jars and lids for closing jam, marmalade, marmalade, etc.
We prepare half-liter jars - clean with soda, wash, sterilize. Here it is worth clarifying how I sterilize jars for jam. Since I don’t like to mess around in the kitchen for a long time (which you have repeatedly seen by reading my recipes), I take a baking sheet, carefully arrange clean jars so that they do not touch each other, and put them in the oven for 10-15 minutes on slow fire.
Attention! We put glass jars only in a cold oven and only then turn on the gas. Otherwise, the banks may burst from the temperature difference. We take out the calcined jars from the oven and let them cool slightly.
Wash the lids for jars, clean them with soda, rinse, boil for about three minutes or pour boiling water over them, drain the water, dry the lids well.
This method of preparing jars takes me a few minutes. You will appreciate the advantages yourself - you don’t have to constantly monitor each jar as when sterilizing with water, you don’t need to turn anything over, etc. After such processing, jars and lids are dry and warm, which is what you need to make jam.
Blackcurrant Jam Recipe
Now let's make currant jam. We shift the currants into a basin for cooking jam (I have a huge aluminum pan), add water, half the sugar - in my case - 6.5 cups (according to the recipe, respectively 7.5), put on fire and let the currants boil.
After that, we reduce the fire, start the timer for exactly five minutes - no more and no less, and boil the currant mixture. Then turn off the fire under the pan, add the remaining half of the sugar, stir thoroughly until the sugar grains dissolve.
All! It takes longer to write than to cook currant jam Five minutes.
We lay out the currant jam in jars (I got 6.5 half-liter jars) - I do this with a ladle. I cover the jars with clean paper / napkin / towel for an hour, then tighten the lids with a conservation key. It is not necessary to turn jars of currant jam Five-minute upside down and cover with a warm blanket.
Fast and delicious! Currant jam according to this recipe turns out to be thick in consistency, the color and smell of currants are preserved.
