Five-Minute Raspberry, Red Currant, and Black Currant Jam Recipes for the Winter

A jar of aromatic raspberry jam or currant jam Jam always finds a place on the table. People drink tea with it, bake pies with it, and add it to desserts. Raspberry jam is also renowned for its cold-fighting properties. We recommend making berry jam in season using one of the traditional or original recipes to enjoy it for yourself and your family this winter.

Recommendations for making raspberry and currant jam

Good jam should be moderately sweet, not too runny, have a long shelf life, and have a rich aroma. Each type of jam has its own preparation nuances. For example, raspberries are very delicate and need to be washed carefully and not overcooked. A thick jam can only be made with the addition of gelatin or similar ingredients.

Currants, on the other hand, contain a lot of natural pectin. Thanks to this pectin, it's easy to make a dense jam from this berry, one that you can literally cut with a knife. Currants have a vibrant flavor and aroma, and pair well with many berries, fruits, and spices.

Which raspberry to choose?

Berries for cooking should be ripe but not overripe, whole, and free of disease or rot. Raspberries are often infested with insects. These can be eliminated by soaking the berries in a weak salt solution for 15 minutes.

Wash raspberries in the same way. Don't hold them under running water or pick them by hand—the delicate berries will be damaged. Place them in a colander and immerse them in clean, cold water.

How to choose the best currants

These berries for jam should also be picked ripe and undamaged. Overripe or soft berries are not suitable. It's best to use berries that have been picked from the bush no more than 24 hours ago. Wash the currants, remove the stems, and lay them out to dry on a towel.

Blackcurrant jam is more common, but redcurrants are also suitable for preserves. However, whitecurrants are best eaten fresh, as they lose their flavor when cooked. Red currants make delicious jelly. and express jam "Five minutes".

Jam recipes

Try making raspberry and currant preserves using one of these simple recipes, and the taste of summer will be on your table all year round.

A simple recipe for the winter

Even those who don't like raspberry and currant jam separately admit that together they create an interesting taste.

Take a mixture of clean berries in any proportion you wish: for 1 kilogram of mixture - 1-1.5 kilograms of sugar and 400 milliliters of drinking water.

Cover the berries with sugar and let them sit for 4-6 hours to release their juices. No need to stir!

Then add water and place the pan over the heat. When the mixture comes to a boil, reduce the heat and simmer for 30 minutes, skimming off any foam. Let it sit overnight or for at least 6 hours.

Bring to a boil again, simmer for 10 minutes over low heat. Pour the mixture into pre-sterilized jars and seal.

Raspberry and currant jam "Five minutes"

This jam takes more than five minutes to prepare, but the cooking process is short, which allows the berries (raspberries) to retain their shape and more nutrients.

You will need:

• 3 kilograms of currants;
• 1 kilogram of raspberries;
• 5.6-6 kilograms of sugar;
• 1 liter of water.

Preparation:

1. Mix 4 kilograms of sugar and water, bring to a boil and simmer over low heat until the liquid begins to thicken (about 10 minutes).
2. Pour the resulting syrup over the berries, bring to a boil and cook for 5 minutes, skimming off the foam.
3. Immediately add the remaining sugar. It can be anywhere from 1,500 grams to 3 kilograms—it all depends on how sweet you want the jam to be. Stir gently.
4. Pour the hot mixture into sterilized jars, cool completely, wrapping them in a blanket.

Raspberry and currant jam in a slow cooker

You will need:

• 2 kilograms of raspberries and currants;
• 3 kilograms of sugar;
• 300 milliliters of water.

Preparation:

1. Cover the peeled berries with sugar and leave for 5-6 hours at room temperature to release juice.
2. Transfer the mixture into a multicooker bowl, add 300 milliliters of water.
3. Turn on the "Stewing" mode and watch until the mixture comes to a boil. Then wait 5 minutes and turn off the multicooker.
4. Leave the berries in the bowl for 4 hours. Then repeat step 3 – bring to a boil using the "Stewing" setting, simmer for 5 minutes, and leave for 4 hours.
5. You need to repeat this cycle three times in total. After the third five-minute boil, there's no need to cool the jam—pour it into jars while hot and seal.

Currant and raspberry jam without cooking

Raw jam is the healthiest of all possible options. At a boiling temperature of 100 degrees Celsius, most vitamins are destroyed, making regular jam simply a sweet dessert. Uncooked jam preserves its shelf life thanks to its sugar content. During the preparation process, it's especially important to carefully clean the utensils, hands, and all ingredients used.

You will need:

• 1 kilogram each of raspberries and black currants;
• 2 kilograms of sugar.

Preparation:

Blend the clean berries until smooth. Add sugar and stir with a spoon or wooden spatula. Pour the mixture into sterilized jars and seal.

Assorted jam of currants, raspberries and gooseberries

Add other berries, such as gooseberries, to the currant-raspberry jam to make its flavor even more interesting.

You will need:

• 1 kilogram of raspberries;
• 1 kilogram of gooseberries;
• 0.5 kilograms of black and red currants;
• 3.5 kilograms of sugar.

Preparation:

1. Grind all the berries using a blender or a meat grinder.
2. Transfer the mixture to a cooking vessel, add sugar, and stir. You can also add sliced ​​orange.
3. Turn on the heat and simmer for 15 minutes after boiling. Remove from heat and let sit for 5-6 hours, or overnight if desired.
4. Bring the berry mixture to a boil again, cook for 5 minutes and roll it up in sterilized jars while hot.

Storage Features

Properly cooked jam can be stored for several years. To be sure, it's best to consume it within a year, or even the first winter after cooking, and make a new batch the following summer.

Store the jars in a dark place; a basement, cellar, or a cool alcove under a window is ideal. Raspberry and currant jam can also be stored indoors for up to 8 months, provided it's not exposed to direct sunlight.

Do not freeze the jam or expose it to sudden temperature changes – it may become moldy or crystallized.