The best recipes for blackcurrant confiture for the winter

Dark currants are one of the most beloved berries among gardeners for homemade preparations for the winter. It makes delicious compotes, jams, preserves, jellies, tinctures, and production does not require a lot of effort or complex ingredients. Not everyone knows, but currant confiture is just as tasty, healthy and fragrant. The abundance of recipes for making this dessert gives every housewife the opportunity to choose one suitable for herself.

How does confiture differ from jam and preserves?

Even the word “confiture” itself is not as clear as “jam” or “jam”. In essence, this dessert is similar to both of the above-mentioned sweets, but has a number of significant differences from them.

vegetable;
berry;
fruit.

The confiture mixture is smooth, thick and shiny, and it looks very presentable both in a jar and on a plate. The range of possible uses of confiture is very wide. In addition to dessert for tea, it is used to decorate pies, cakes and pancakes. Its taste mixes well with ice cream and other desserts, and it is also used in the manufacture of various sauces.

How to cook black currants?

The key to successful confiture is the right choice of berries for preparation. Currants must be:

mature;
freshest;
without damage or rottenness.

Currants for harvesting should be collected in dry weather, ideally just before processing. If this option is not feasible, then you should carefully sort through it and remove not only debris, but also overripe berries. When processed, they lose their benefits and spoil the appearance of the upcoming dessert.

Fruits collected from your own plot do not need to be washed if no chemicals were used during cultivation. Purchased currants are washed under running water and dried properly using a paper towel.

Ordinary recipes for the winter

Experienced housewives have more than one confiture recipe in their arsenal. The most common one consists of only 3 ingredients:

1200 g currants;
1400 g of sweet sand;
200 ml cool water.

Take 800 g of sugar, add water, stir and prepare syrup.
Pour washed and dried berries into it, wait until it boils over low heat, and then cook for another 15–20 minutes.
Remove from heat, add the remaining sugar to the berry mixture and stir until it is completely dissolved.
Place into jars.

Despite the simplicity of the recipe, the confiture comes out very tasty, rich in color and has a jelly-like mixture. And if you add other berries or spices to currants, you will get new, noteworthy combinations.

Traditional option

To make confiture according to a traditional recipe you will need:

1 kg of berries;
25 g starch;
200 ml cool water;
600–650 g of sweet sand.

Wash the currants properly, cut off the spouts from the fruits and dry them on a towel.
Place the berries in a dry bowl, add sweet sand and 100 ml of water. Mix all the ingredients, cover with a lid and leave for one and a half to two hours.
After this time, mix the mixture again, put the container on medium heat and bring to a boil, occasionally removing the resulting foam.
Pour the sifted starch into the remaining 100 ml of water and stir so that there are no lumps left.
After the berry mass boils, slowly pour the starch diluted in water into it, stirring constantly.
After boiling again, cook for about another minute, remove from heat and pour the confiture into jars prepared in advance.

With pectin instead of sugar

For those who are watching their figure and also want homemade preparations to bring maximum benefits, there are recipes for confiture with pectin instead of sugar.

The natural plant substance pectin has many useful properties:

restores metabolism;
lowers cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms with the exception of nuclear-free ones) ;
helps remove toxins from the body.

Pectin, together with citric acid, is part of the gelling sugar, which is widely used to make jams, marmalade and marshmallows. Its use significantly reduces the process of preparing a dish, because it acquires a suitable thickness in just a couple of minutes.

Confiture with pectin is cooked as follows:

Take 1 kg of berries and 1 kg of gelling sugar.
Mix both components, place on low heat and bring to a boil, and then cook for another 4 minutes. It is still enough for the product to achieve the desired thickness.
Roll into jars without waiting for cooling.

With cherries, raspberries and strawberries

Confiture does not necessarily consist of only one fruit or berry ingredient. An assortment of garden or store-bought fruits is perfect for tea drinking and will give a cool taste of summer in winter. Adding new ingredients allows you to experiment with flavors, mixtures and smells.

Recipe with cherries, raspberries and strawberries:

200 g black currants;
200 g raspberries;
200 g strawberries;
800 g sugar.

Clear the berries of debris and wash.
Add sugar, put the berry mixture on the stove, wait until it boils.
After the mixture boils, cook for about half an hour. During this period of time, the confiture will acquire a jelly-like thickness.
Place the finished product when hot into sterilized jars and roll up.

How to make confit with basil?

Fans of unusual flavor combinations should definitely try confit with basil. It can be consumed usually, as a dessert for tea, as a base for sweet sauces, and as a marinade for meat.

1 kg black currants;
800 g sugar;
basil sprig;
a few mint leaves (to taste).

Cover the washed and cooked berries with sugar, mix and put on gas.
After boiling, add the greens to the berries and cook for 10 minutes, then remove the basil and mint and leave the confit on low heat for another 5 minutes.
Pour into sterilized jars and cool upside down.

How to cook in a slow cooker?

Modern household appliances make it possible to simplify and facilitate ordinary household chores in almost every way. So, using a multicooker you can prepare delicious homemade confiture.

For it you will need:

1.1 kg of berries;
550 g sweet sand;
150 ml water.

How to cook in a slow cooker:

Mash the washed and cooked berries and place them in a multicooker bowl.
Add water and turn on the “Extinguishing” mode.
After 10 minutes, disconnect the device from the network.
When the mixture has cooled slightly, strain it through cheesecloth or a sieve.
Add sugar to the purchased juice and pour into the bowl again.
Stir and run the “Stew” program with the lid open. Cook the confiture for approximately 20–30 minutes, depending on the power of the multicooker.
Place the finished thick dessert while still hot into sterilized jars and let cool. Roll up cool.

What container should I put it in?

Making confiture begins with preparing jars for it. Small glass containers are perfect for dessert: 0.5 or 0.8 liters. This is due to the fact that the opened confiture must be consumed quite quickly, within one to two weeks. In larger containers it may deteriorate.

Preparation of cans consists of the following procedures:

careful inspection for cracks or chips;
the washing up;
sterilization using a kettle, oven or microwave;
drying.

Correct storage conditions

The conditions and shelf life of confiture depend on the container in which it is placed. If sterilized jars are used, then it is stored unsurpassedly:

in the cellar;
pantry;
another suitable cold and black place.

The shelf life in this case is 12 months. When using unsterilized glass containers, it is recommended to keep the dessert in the refrigerator. However, it is better to use it within 2 years after production.

Recipes for confiture are simple and do not require huge time or foreign exchange costs. This dessert is not bad either on its own or as an addition to other dishes. Thanks to its attractive appearance, it will not only diversify the regular menu, but also decorate the table.

Blackcurrant confiture

Option 1: Traditional recipe for homemade blackcurrant confiture with starch

Don’t be alarmed by cooking jams supplemented with thickeners; this method is fully applicable for this dessert. By refusing synthetic mixtures, use only natural ones, and you will not have to worry about the health of your loved ones.

Ingredients:

fresh currants - one kilogram;
25 gr. potato starch;
glass of water;
sugar - three glasses of sugar.

Step-by-step recipe for blackcurrant confiture with thickener

Place in a colander and rinse the currants. After letting the water drain thoroughly, we pick the berries from the branches and immediately cut off the spouts with scissors. After pouring into a colander, rinse again and scatter on a towel to dry.

Wipe dry the large bowl in which we will prepare the confiture. We put dried currants into it, sprinkled with sugar. Add half a glass of cold water and mix thoroughly. Cover with a lid, set the dish aside and forget about it for a couple of hours.

After at least 2 hours, mix everything again and place the bowl with berries on medium heat. Without forgetting to stir from time to time, bring the contents of the bowl to a boil. We carefully remove the foam that collects on the surface at this time as it forms.

Sift the starch through a sieve. Pour the remaining 125 ml of water into a small bowl, add starch to it and stir quickly with a whisk. Please note that the mixture should not contain lumps!

As the berry mass begins to actively boil, slightly reduce the heat. After boiling for a minute, we begin to mix the confiture, moving the spoon in a circle, immediately pouring the starch mixture into it very slowly.

After waiting for it to boil, let the confiture boil for half a minute. Afterwards, remove it from the heat, immediately pour it into clean jars and cover them with nylon lids. We store currant confiture in the refrigerator, in the common compartment.

Option 2: A quick recipe for blackcurrant confiture for canning

If any berries are suitable for traditional confiture, including even frozen ones, then the simplified recipe does not contain any thickeners. The requirements for currants are not so strict; it is enough for the berries to be sweet and 100% ripe. In addition to the pantry, confiture can also be stored in the refrigerator; this is a convenient option if the container does not provide for hermetically sealed sealing. Pack the sweet mass into clay pots, cover with film, and on top of it with a decorative napkin with imitation embroidery, imagine the effect this will have on your guests!

Option 3: The usual recipe for blackcurrant confiture with gelatin

The most common and accessible thickener, confiture with its addition is suitable for various desserts and the fragrant interior of sweet pies. It’s great to add to homemade ice cream or mix with crumbly cottage cheese, just as lush pancakes and thin openwork pancakes are fragrant and delicious with such confiture!

Ingredients:

kilogram of processed currants (black);
5 glasses of sugar;
a small packet of gelatin granules.

How to cook

Having picked the berries from the tassels, we remove the dry spouts with scissors. Having measured out exactly a kilogram, carefully rinse the currants with water. We leave the berries in a colander so that all the water drains from them.

In a deep, thick-walled bowl, bring water to a boil. Pour the currants into it and when it boils, boil for a minute. After removing from the stove, cool to room temperature.

Separate a third of the cooled berry mass and pour into a separate bowl. Grind the reserved berries with a masher or puree them with an immersion blender. Place the resulting mass on a sieve and rub through it with a spoon. Pour the strained juice into a cup.

Place the bowl of berries on low heat and stir them into the strained thick berry mass. Once it boils, add sugar and boil for 5 minutes, cool to air temperature.

Place the bowl on the stove again, turning on the burner to heat slightly above medium. Stir the gelatin in the previously expressed juice and stir the solution into the berry mass, then heat until it boils. Boil the confiture for 5 minutes, after which we pour it into previously steamed jars. We seal them hermetically with boiled metal lids.

Option 4: Thick blackcurrant confiture with agar-agar

The favorites among currants in terms of the thickening power of syrups brewed with them are certainly reddish varieties. Black is not inferior to it, but from time to time there is a reason to add a natural thickener to the confiture. Use the proposed recipe in this case, if you have large, juicy berries of hybrid species, they contain a lot of juice, and it will take a long time to boil.

Ingredients:

half a kilo of currants;
two teaspoons of agar;
water – half a glass;
three hundred grams of refined sugar.

Step by step recipe

We remove the berries from the branches and cut off the dry tail of each with small scissors. We measure exactly half a kilo and pour it into a colander. After thoroughly rinsing under the pressure of cold water, we leave the berries in a colander.

After waiting for all the moisture to disappear, pour the currants into the blender chopper. At maximum speed, puree the berries and pour the prepared mixture into a saucepan with a double bottom.

Add one and a half cups of sugar into the berry mixture in parts and leave it on the table for an hour, covering the container. To make the sugar disperse better during this period of time, it is better to stir the mixture a couple of times. Immediately stir the agar-agar in the water; it needs to sit for at least half an hour.

After making sure that all the grains of sugar in the currant puree have dispersed, place the berry mass on low heat. Stirring from time to time, boil for 20-5 minutes.

Slowly pour the agar-agar soaked in water into the berry puree, which we stir continuously all this time. Without ceasing to work with a spoon, boil the confiture for 5 minutes, keeping a close eye so that it does not boil.

Immediately after switching off, pack the hot confiture into dry jars and seal them with lids. Leave the preserved food upside down for 5 hours, wrapped in a blanket.

Option 5: Blackcurrant confiture with gooseberries

Both types of berries are fragrant and indescribably tasty. There are many types of gooseberries and currants, and each one is good in its own way, one is more fragrant, another is larger, and another is sweeter than others. Any variety is suitable for confiture; it is clear that the dessert will inherit all the advantages of the berries from which it was prepared.

Blackcurrant confiture

Ingredients

Dark currants – 1 kg

Ginger root – 10 cm

235 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

Blackcurrant confiture is very sweet, savory and fragrant. To prepare it, you don’t need any special skills - even a novice housewife can handle this recipe. It can be used in baking pies or muffins, instead of cream for cakes, or simply with toast and a cup of hot tea. If you have a lot of currants, you can prepare them for future use. Containers with currant jam will be perfectly stored not only in the cellar, but also in the apartment pantry.

To make blackcurrant confiture for the winter, prepare all the necessary ingredients. You don’t need to add ginger and cinnamon; without them, the confiture will not lose its flavor properties. It's a matter of taste, I just love this combination!

Wash the currants under running water (it’s convenient to do this in a colander - the water drains right away) and sort out any unripe berries and debris. Add half the sugar and put on low heat.

Stirring the mixture constantly, wait until the sugar is completely dissolved. You won't have to wait long for this, there is plenty of water there. Continuing to stir occasionally, cook for 20 minutes.

Remove the saucepan from the heat and puree the berries using a blender.

Grind the entire mass through a fine strainer. Throw away the cake.

Return the ground mass to the saucepan, add the second part of the sugar and cinnamon. Grate the ginger and wrap it in a two-layer gauze, tie it and put it in a saucepan. Boil over low heat until tender. This will take 35-45 minutes.

You can check the readiness of the confiture with a drop: you need to moisten a spoon in a saucepan and drop it on a plate; if the drop does not spill, the confiture is ready. And the gauze needs to be thrown away, it has already given off all its odors.

Fragrant, thick, sweet blackcurrant confiture is ready.

Bon appetit. Cook with love.

Think about the cool winter evenings - prepare a jar of summer!

Culinary recipes and photo recipes

Currant confiture

Different confitures can significantly transform your breakfast. This type of topping is very popular in Europe, as it has a very powerful visual effect. Small colorful containers with confiture just beg to be opened and the contents tasted. Small sandwiches with butter and jam ennoble the mood and turn tea drinking into a small celebration. Prepare confiture from all berries and fruits, the only rule is the brighter the better. Orange, cherry, strawberry, blueberry confiture are a small part of the confiture fraternity. Combine ingredients, experiment and enjoy the result of your own labors!

Ingredients for making currant jam:

reddish, dark, snow-white currants – 300 g
sugar – 0.5 cups
gelatin – 1 tbsp.

Recipe for making currant jam:

Preparing confiture is very simple. In a unique recipe, pectin is added to the berry syrup to obtain the desired mixture, but it can be replaced with gelatin. So, soak the gelatin in 50 ml of warm water for 10 minutes.

Meanwhile, wash the currants in several waters and then sort them. Throw away spoiled or dry berries.

Prepare a ladle or pan for cooking jam. The dishes must be clean and dry and have a thick bottom.

Transfer the currants into a ladle and cover with sugar. Place the berries over medium heat and bring the berry mixture to a boil. Then remove from heat.

Using an immersion blender, puree the currants.

Add the soaked gelatin to the ladle and return the berries to the stove.

Over low heat, bring the currant jam to a boil and turn off the heat.

Pour the hot and watery confiture into jars, close them tightly with lids and leave until completely cooled (and set).

One hundred percent cooled currant confiture becomes thick and can be spread on bread. Serve this confiture with cookies or bread for coffee.