The article below discusses various options for making black currant jam using the “Five Minute” method. This method is characterized by speed and ease of preparation, while preserving all the taste qualities of berries.

In order to get sweets that will last until winter and will delight with their taste, useful tips were given to the hostesses, which you should first read..

Thick варенье из черной смородины "Пятиминутка" на зиму

Modern housewives are increasingly choosing a freezer for winter blanks. However, lovers of rich taste and aroma of berries prefer well-known grandmother’s methods – harvesting summer gifts in jars.

But I would like to do it simply, quickly, with preservation of vitamin properties and natural taste. For the most simplified preparation of black and red currants and the proposed method “Five minutes”.

The amount of sugar depends on how currant sour. Usually for 1 kg of berries there are 1.3 – 1.5 kg of granulated sugar.

For this method of harvesting currants, conventionally called “Five minutes”, often used water. Its quantity is different and will be indicated below in the recipes..

Traditional recipe

For this simple recipe for five minutes of black currant jam, except currants (1 kg) and granulated sugar (1.5 kg), water is required – 1.5 cups (or slightly less).

We tear down ягоды

After preparing the currants to prepare the syrup.

My ягоды смородины

Sugar is added to the water, mixed and brought to a boil..

Syrup

Cooked until dissolved.

Boil

Currants are poured into the syrup and cooked 5-10 minutes after boiling.

Closing в банки

Removed from the heat and laid out in banks.

Smear варенье на хлеб

We offer to see a video recipe for this delicacy:

Five-Minute Black Jam Jam Jam

One word jelly sets up for a long and tedious witchcraft in the kitchen. But this is not at all the case. For such a black currant jelly requires a minimum of effort and time..

In addition, the currant is not boiled soft, but remains whole berries and retains all the beneficial substances, in particular vitamin C. The only requirement is to adhere to clear instructions on the proportions and the sequence of preparation..

For jelly needed:

  • Black currant – 12 glasses;
  • Granulated sugar – 15 glasses;
  • Water – 1 cup.

Washed currant poured into a dry container, add half of the required sugar (7.5 glasses). Carefully, in order not to crush the berries, a glass of water is mixed and added. It is brought to a boil and cooked for 5 – 7 minutes. Foam is removed.

JellyThe plate is turned off and the second half of the sugar is added from the required rate (another 7.5 glasses). Mix thoroughly until the sugar grains are completely dissolved..

Hot jam-jelly is folded in jars and tightly closed with lids. No need to turn on the covers and cover with a warm towel.

Over time, the jam takes the form of jelly with whole berries and without excess liquid. Keep better in a cool place..

Cook in a multivariate

Modern technology facilitates the work of hostesses. Products in the multicooker remain intact, do not burn, they do not need to constantly interfere. In the slow cooker, you can make any billet for the winter, including “Five minutes” jam from black currant. So, now how to cook it properly.

Water for this recipe is not required. 1 kg of pure berries fray with 0.3 kg of sugar. You can twist in a blender. Then cook in a slow cooker for 5 minutes in the “Soup” mode.

The remaining sugar (1 kg) is filled up and cooked for another 15-20 minutes in the same mode. Cool ready jam and put in jars.

Jam is obtained thick, with a rich taste. It can be drunk with tea or used as a filling for baking..

Cherry варенье без косточекNot enough currants, but you have in stock cherry? Yes, it’s great! Learn how to cook seedless cherry jam, and prepare a few jars of this delicacy.

From the gooseberry it turns out an incredible taste of compote. Here are the recipes, using which you can see for yourself..

Well, who does not like adjika? And from the zucchini? Do not miss the opportunity to cook squash adjika for the winter according to these recipes. You will be surprised at how tasty and easy it is.!

Recipe billet for the winter

For lovers of mashed potatoes, there is a great way to cook black currant jams “Five minutes” for the winter. No water required.

Wet currants spread out to dry a little. Currant scroll through a blender to a state of gentle mashed potatoes. Rubbed berries are laid out in a pan, sugar is added, everything is mixed and cooked over low heat with continuous stirring..

After boiling, boil for another 5 minutes to completely dissolve the sugar grains. Ready jam in banks should stand for a day under a warm blanket.

Jam and you can not cook, but simply folded in sterilized jars of ground berries with sugar. Always keep in a cool place..

“Five minute” jam from red currant

Delicacy из ягод красной смородины "Пятиминутка"Red currant berries are distinguished by the fact that it is more acidic, watery, and the presence of slightly larger grains. Therefore, the name “Five minutes” for this type of berries is very conditional. The currant is washed with the above method..

Sugar is added 1.5-2 times more than berries. For red currant per kilogram of berries due to wateriness, 0.5 cups of water is enough.

Preparing syrup. The berries are laid out in it and boiled for 6-10 minutes after boiling. If you need whole berries in the jam, then it is better not to mix the mass, but shake the cooking container.

To shake the jam is removed from the heat. So you need to do 2-3 times. In general, the jam is on fire for about 20-30 minutes.

Dilute the taste of delicacies with orange notes

Jam с апельсинамиFor 1 kg of black currant you will need 1.5-2 cups of sugar and 2 oranges. Currants are prepared in the usual way. Since the peel will be used, the oranges are thoroughly washed..

Oranges are cut into slices, bones are removed and passed through a blender. Put the resulting mass in currants, add sugar.

After boiling cook for 5 minutes, stirring. Close the five-minute jam of black currant and orange for the winter in sterile jars.

Useful tips for hostesses

Berries should be picked immediately after ripening or slightly unripe. So that when cooking they remain whole, and not limp, it is better to collect them with whole brushes and in dry weather. After collection, a couple of days can be stored in a cool place..

The content of vitamin C causes some features in working with currants. The berries can be oxidized, so the lids for preserves of jam for the winter are varnished, the dishes are enamelled. And to make berry puree is recommended wooden tolkushkoy.

When processing berries, first of all, preparation is always required. You can wash the berries in a plastic bowl. It is convenient to rinse in a sink filled with water. The sink is washed, corked, poured cool water and some currant is poured out.

Currants are easily washed in water, and the leaves and branches at the same time float. If the dry tips do not crumble, they are additionally cut with scissors..

Black currants can be flavored with other seasonal berries such as blueberries, gooseberries or raspberries to add flavor..

When boiling jam, there is no doubt that a foam will appear that needs to be removed with a slotted spoon or a spoon with holes. This can be done immediately, as soon as the foam appears, and after removal from the fire.

The name “Five minutes” conditionally. In fact, it is advisable to increase the cooking time of jam to 7-10 minutes after boiling occurs..

Blanks варенья на зиму

Berry delicacies are well preserved until winter and even more if you observe:

  • The proportion of currants and sugar, which serves as a preservative;
  • Cooking conditions. If a beginner, then it is better to do everything strictly according to the description. And if you are a professional, you can experiment by adding other ingredients or changing cooking modes. At the same time there is a risk that the product will not continue until winter;
  • Qualitatively prepared container. Banks are thoroughly rinsed with soda, then processed over steam or in an oven at a temperature of about 200 degrees for 10-15 minutes. Also come with lids.

In conclusion, I would like to add that when frozen, the berries retain their useful properties, but they cannot be compared with the same berries harvested with the help of preservation. Until winter, the berries in the jars insist, retain their unique aroma, taste, shape.

After defrosting, they lose their appearance, they can only be used to make compotes, mousses and cocktails, and not all berries are like baking toppings. Conveniently, he took out a jar of black currant jam, opened and ate a ready-to-eat delicacy..