Black currant contains many nutrients, is famous for its high content of vitamin C. Ascorbic acid and some other vitamins are destroyed by high temperature. Because of this, many housewives consider jam not the best type of currant blanks for the winter. However, there are recipes that allow boiling the berry for only 5 minutes, while the resulting delicacy is well worth it at room temperature, although it feels better in a cool room. Black currant jam “Five minutes” is prepared using a special technology, but it is not complicated.
Cooking Features
Even a beginning hostess will be able to boil black currant jam “Five minutes” if she knows a few moments.
- Before cooking currants need to sort, wash, dry. The berry dries faster if you sprinkle it on a fabric towel that absorbs water well. After that, it is recommended to remove the branches, if they are available. This work is laborious, but it will allow you to get a beautiful jam, which will be well kept at room temperature even after minimal heat treatment. If you leave the twigs, the dessert can quickly spoil.
- Blackcurrant jam cannot be cooked in aluminum cookware. This material comes into contact with acids, which are abundant in currants, forming harmful substances.
- Banks, in which the “Five minutes” black currant jam will be placed, must be sterilized by any convenient method (steamed, in the oven, microwave). Lids suitable for them are also necessarily sterilized, usually by boiling.
- Plastic lids can be used only when the jam is stored in the refrigerator. In other cases, it is closed with metal lids, ensuring tightness. They can be screw or under the key.
- Jam “Five minutes” of black currant is well worth it at room temperature, but in a cool room it will not spoil longer.
“Five minutes” jam can be made from black currants in different ways. All recipes have their own characteristics, but the above rules apply regardless of the option chosen for making blackcurrant delicacy.
The classic recipe for black currant jam “Five minutes” with water
Composition (for 2-2, 25 l):
- black currant - 1 kg;
- sugar - 1, 2 kg;
- water - 0, 2 liters.
Method of preparation:
- Pick, wash currants in running water. Let it dry. Do not forget to remove the branches.
- Boil water, add 2 cups of sugar. Cook over low heat, stirring until the sugar is completely dissolved. Add the remaining sugar and boil the syrup until the crystals are completely dissolved.
- Pour the berries into the syrup. Leave them in it for 1-2 hours.
- Over a low heat bring the syrup to a boil and boil the berry in it for 5 minutes, removing the froth protruding on the surface. If the foam is not removed, the jam quickly sours. Throwing foam is not necessary - a good idea would be to serve it for tea.
- Sterilize the jars and their lids.
- Fill the jars with hot jam, roll them up.
- Turn the jars upside down and wrap up with a blanket, leave to cool in a steam bath for better preservation.
After cooling, jars of jam can be moved to the pantry or other room where you usually store supplies for the winter.
Blackberry jam “Five minutes” without water
Composition (for 1, 25 l):
- black currant - 1 kg;
- sugar - 0, 6 kg.
Method of preparation:
- Currant, sorting out and removing the twigs, wash and dry.
- Fold in a bowl or pan, add sugar, shake.
- Put in the refrigerator for 3-4 hours. During this time, the currant will make juice, sugar dissolves in it. The result is a syrup in which you can boil the berry.
- Place the container with the currants on a slow fire, bring the syrup to a boil.
- Increase the intensity of the flame; boil the berry mass on high heat for 5 minutes. Do not forget to remove the foam.
- Spread fragrant dessert on prepared cans, hermetically seal them.
Jam is allowed to be stored at room temperature, although it is better in a cool room.
Blackberry jam “Five minutes”, like jelly
Composition (for 2, 5 l):
- currants - 1 kg;
- sugar - 1, 5 kg;
- water - 0, 3 liters.
Method of preparation:
- Put the prepared currant into a bowl or into another container having a wide area of evaporation.
- Fill with water, put on a slow fire. Heat gently to a boil and cook for 5 minutes.
- Remove the pelvis from heat, crush its contents with a blender.
- Add sugar, mix, leave for half an hour.
- Bring to a boil over low heat and boil for 5 minutes.
- Spread the jam over the prepared jars, roll them up.
It is advisable to store the jelly “Five minutes” of black currant in a cool room, although it will not spoil at room temperature for at least 6 months. In a cool place, the dessert will stay twice as long.
In this recipe, you can cook a more delicate jelly, rubbing currants after grinding through a sieve. The finished dessert then get almost 0.5 liters less.
Black currant jam “Five minutes” is tasty, fragrant, healthy. Despite the short cooking period, the dessert is well worth it even at room temperature.
