Recipes for five-minute jam from raspberries, reddish and dark currants for the winter

A jar of fragrant raspberry jam or currant jam will always find space on the table. They drink tea with jam, bake pies, add it to desserts, and raspberry is also famous for its anti-cold properties. We recommend preparing berry jam during the season according to one of the usual or unique recipes, so that you can amuse yourself and your household with it in the winter.

1 Tips for making raspberry and currant jam
- 1.1 Which raspberry to choose
- 1.2 How best to choose currants
2 Recipes for making jam
- 2.1 The usual recipe for the winter
- 2.2 Raspberry-currant jam “Pyatiminutka”
- 2.3 Raspberry and currant jam in a slow cooker
- 2.4 Currant and raspberry jam without cooking
- 2.5 Assorted jam from currants, raspberries and gooseberries
3 Storage Individuals

Tips for making raspberry and currant jam

A good jam should be moderately sweet, not very watery, shelf stable for a long time, and have a rich aroma. Each type of this workpiece has its own aspects in manufacturing. So, raspberries are very delicate, they need to be washed carefully and not overcooked. They will make thick jam only with the addition of gelatin or similar ingredients.

Currants, on the contrary, contain a lot of natural pectin. Thanks to him, it is easy to get a dense jam from this berry, which can practically be cut with a knife. Currants have a distinctive taste and smell, and at the same time they are successfully mixed with almost all berries, fruits and spices.

Which raspberry to choose

Berries for cooking must be ripe, but not overripe, whole, without signs of disease or decay. Insects are often found in raspberries. You can get rid of them by placing the berries in a slightly salted solution for 15 minutes.

Raspberries are washed in the same way. It is not allowed to place it under running water or handle it with your hands - the delicate fruits will suffer. Place them in a colander and place them in clean, cool water.

How best to choose currants

These berries for jam are also collected when they are ripe and not warped. Very soft, overripe ones will not work. It is better to cook from those that were collected from the bush no more than a day ago. The currants must be washed, cut off the stems, and laid out to dry on a towel.

Jam made from dark currants is most common, but reddish ones are also suitable for preparations. Only snow-white currants are best consumed fresh - when cooked, they lose their smell. Reddish currants produce delicious jelly and express jam “Pyatiminutka”.

Recipes for making jam

Try creating raspberry and currant preparations using one of these easy recipes, and the taste of summer will be on your table all year round.

The usual recipe for the winter

Even those who don’t like raspberry and currant jam separately admit that together they give a fascinating taste.

Take a mixture of pure berries in any proportion as desired, per 1 kilogram of consistency - 1-1.5 kilograms of sugar and 400 ml of drinking water.

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

Then add water and place the cooking container on the fire. When the mixture boils, reduce it and simmer for 30 minutes, skimming off any foam. Leave it overnight (that is, in the dark) or for at least 6 hours.

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

Raspberry-currant jam “Pyatiminutka”

We prepare this jam for more than 5 minutes, but the heat treatment process is short, which allows us to preserve the shape of the berries (raspberries) and more of the necessary substances.

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

Mix 4 kilograms of sugar and water, wait until it boils and cook over low heat until the liquid begins to thicken (about 10 minutes).
Pour the purchased syrup over the berries, boil and cook for 5 minutes, skimming off the foam.
Immediately add the remaining sugar, it can be from 1500 grams to 3 kilograms - it all depends on how sweet the jam you want to get in the end. Stir gently.
Pour the hot mixture into sterilized jars, cool completely, and wrap them in a blanket.

Raspberry and currant jam in a slow cooker

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

Cover the peeled berries with sugar and leave for 5-6 hours at room temperature until they produce juice.
Transfer the mixture to the multicooker bowl, add 300 ml of water.
Turn on the “Extinguishing” mode and watch when the mass boils. After this, wait 5 minutes and turn off the multicooker.
Leave the berries directly in the bowl for 4 hours. Then repeat step 3 - bring to a boil in the “Stew” mode, boil for 5 minutes, leave for 4 hours.
In total, you need to repeat this cycle 3 times. After the third five-minute boil, there is no need to cool the jam - pour it hot into jars and roll it up.

Currant and raspberry jam without cooking

Raw jam is the healthiest of all possible options. At a boiling temperature of 100 degrees, most of the vitamins are destroyed, and ordinary jam is just a sweet dessert. Without cooking, jam is stored due to its sugar content. During the preparation process, it is necessary to pay special attention to the cleanliness of utensils, hands and all products used.

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

Grind the unblemished berries with a blender into a homogeneous mass. Add sugar, stir with a spoon or wooden spatula. Pour the mixture into sterilized jars and seal.

Assorted jam from currants, raspberries and gooseberries

Add other berries, for example, gooseberries, to currant-raspberry jam to create its taste even more exciting.

1 kilogram of raspberries;
1 kilogram of gooseberries;
0.5 kilograms of dark and reddish currants;
3.5 kilograms of sugar.

Grind all the berries with a blender or using a meat grinder.
Transfer the mixture to a cooking container, add sugar and stir. You can add orange, cut into slices.
Turn on the heat, and after boiling, cook for 15 minutes. Remove from heat, leave for 5-6 hours, or overnight (that is, in the dark) .
Boil the berry mixture again, boil for 5 minutes and roll it up in sterilized jars when hot.

Individual storage

A properly cooked delicacy can be stored for a couple of years. To be sure of its safety, it is still better to use the jam within a year or even the first winter after cooking, and then prepare a new one in the summer.

Store the jars in a dark place, a basement or cellar or a cool niche under a window is fine. For 8 months, raspberry and currant jam can be stored in an apartment, provided that it is not exposed to direct light.

Do not expose the jam to freezing or sudden temperature changes - it may become moldy or sugary.

Raspberry and currant jam for the winter - 5 regular recipes with step-by-step photos

Reddish and dark currants blend perfectly with raspberries. The combination of these two types of berries allows you to get a jam that is original in taste, rich in all the necessary vitamins. The beneficial characteristics of summer berries are especially valuable in winter. In winter, the combination of raspberries, dark and reddish currants will help strengthen the immunity of adults and children, cure colds and become an excellent substitute for store-bought desserts. And such a fragrant dish is prepared quite quickly and simply.

Raw dark currant and raspberry jam

This recipe suggests making jam from these berries without heat treatment. It is a mixture similar to jelly, differing only in its unusual taste, smell and complete preservation of all the necessary parameters of raspberries and dark currants.

Cooking time – 25 minutes.

Portions – 8 pcs. or 4 l.

Ingredients

Manufacturing process

Assorted currant and raspberry jam: royal and traditional

We offer you a traditional method of making this certainly tasty and healthy jam. Its preparation is slightly different than regular jam, and requires patience and time. But the result gained justifies the effort expended.

Ingredients:

Dark currants – 500 g.
Raspberries – 2 kg.
Sugar – 2.5 kg.

Manufacturing process:

Carefully sort the raspberries to remove debris and small insects. Remove the sepals.
Place the berries in a separate deep pan and sprinkle them moderately with half the amount of sugar indicated in the recipe. Leave the raspberries and sugar for 8 hours so that they release their own juice.
Place the currants in a bowl and cover with cool water. Then remove all floating debris. Wash the berries and dry them well on a cardboard towel.
After 8 hours of infusion, place the raspberries on low heat and cook for 5 minutes. Turn off the heat and cool the jam slightly.
Repeat the cooking process in the same way.
The third time, bring the jam to a boil and add the cooked dark currants to it.
Cook raspberries and currants together for 10 minutes.
At the end of cooking, check the jam for readiness by dropping it on a saucer. The syrup should not spill over the finished jam.
Prepare sterile containers and lids for packaging the jam.
Pour the hot assortment into jars and roll up the lids.
You can store the jam in a cold space.

Raspberry jam with dark currants step by step recipe

We offer you a recipe for making the most delicious and healthy jam for the winter. This results from combining the flavors and desired parameters of currants and raspberries. It is perfect not only for tea, but also for any of your baked goods.

Ingredients:

Dark currants – 200 g.

Manufacturing process:

For this jam, be sure to choose the freshest berries. Remember that excellent ripeness of the berries describes the smell of prepared jam. There is no need to wash raspberries.
Place the raspberries in a saucepan for making jam (it must have a thick bottom and walls).
Wash the blackcurrants a couple of times in cool water. A small amount is used in this jam so as not to overwhelm the raspberry smell. And this jam does not need any added spices.
Add the washed dark currants to the pan with the raspberries. Cover the berries with sugar. Sugar is always taken in proportion to the berries 1:2. Leave the berries in sugar overnight (that is, in the dark) so that they give their own juice. If you don't have enough time, just stir everything with a wooden spatula.
After this time, place the pan over low heat and bring to a boil. Stir the contents frequently and skim off any foam that forms.
Cook the jam for 10 minutes. During this period of time, the currant berries should burst. Then place the container in the jam in a cold space (on the balcony) to cool completely.
After this time, re-cook the jam for another 10 minutes, without forgetting to stir. After the second cooking, it should acquire a good thick consistency.
Pack the hot prepared jam into sterile containers and roll up the lids. Cover the containers with a kitchen towel and leave to cool completely. Then store it in a cold space.

Traditional raspberry and currant jam for the winter

We present to your attention the usual traditional method of making this jam, based on the use of a similar amount of berries and sugar. And the ideal combination of raspberries and currants will allow you to quickly and easily prepare this unusual-tasting and healthy winter preparation.

Ingredients:

Dark currants – 1 tbsp.
Raspberries – 1 tbsp.
Sugar – 1 tbsp.

Manufacturing process:

Sort the blackcurrants, removing small leaves, tails and debris. Wash the berries well, spread them in an even layer on a paper towel and dry for 1-2 hours.
Raspberries, as a very delicate berry, just wash them carefully and strain off the excess water.
Place the washed raspberries and currants tightly, even compacting them slightly, in a special container for making jam.
Cover the berries with half the required amount of sugar and leave for 6 hours so that they give their own juice.
Boil the other part of the sugar with water to obtain a sweet syrup. Cool the purchased syrup.
Add sweet syrup to berries.
Place the container with the berries on the stove and bring to a boil over medium heat, stirring the contents and skimming off any foam that forms. Cook the jam over low heat for 45 minutes.
Pack the finished jam into sterile containers and roll up the lids. Cool the containers by covering them with a towel, then store them in a cold space.

Your most delicious sweet is ready. Enjoy your tea!

Currant jam with raspberries

The combination of raspberries and dark currants in this jam is very successful. It combines a wonderful raspberry taste and smell with currant sourness, so ordinary jam begins to play with new, special notes. The recipe for making a regular one. You can change the amount of ingredients according to your own taste.

Ingredients:

Raspberries - 9 tbsp.
Currants – 3 tbsp.
Sugar – 9 tbsp.
Citric acid – 5 g.

Manufacturing process:

Carefully wash the raspberries in cool water so as not to destroy them and dry slightly.
Sort the dark currant berries, removing twigs and leaves, wash with running water and place in a colander to remove excess water.
Place the raspberries in a saucepan or bowl for making jam and fill it with half the required amount of sugar. Leave the berries to stand for 1 hour so that they release their own juice.
After an hour, pour the washed black currants into this container and add the rest of the sugar.
Place the container with berries on the stove and turn on medium heat. Cook the jam for 10 minutes.
At the end of cooking, skim off the foam and pour the required amount of lemon into the jam. Stir the jam.
Pack the finished jam hot into sterile containers and roll up the lids.
Turn the containers upside down and cover with a warm blanket. After a day, store the jam in a cool space.

Ordinary recipes for making raspberry and currant jam for the winter

Preparing for the winter is one of the methods of preserving goods until spring. And jam from raspberries and currants, dark or reddish, is a necessary and tasty product that is loved by all adults and children without exception. Because what's the right way to prepare this delicious dessert and save it until winter?

Tips for making raspberry and currant jam

For the product to be truly tasty, it must be prepared correctly, observing all the proportions of fruit and sugar. Housewives usually use a 1:1 ratio (one kilogram of sugar per kilogram of fruit). But this proportion may vary depending on the acidity and resistance to long-term storage (raspberry jam with the wrong proportion can ferment, and from reddish currants it will be sour, so more sugar is needed).

Here are a couple more secrets:

If there is any debris left in the product, the berries must be washed and dried: to do this, unstained fruits are laid out on a towel and allowed to absorb water.
When manufacturing, choose non-rusty, clean, preferably aluminum, containers.
It is necessary to stir the mixture from time to time while cooking, and a wooden spoon is ideal for this.
To keep the berries intact, it is better to stir the mixture by shaking the pan, but make sure that the syrup does not burn.
During the manufacturing process, foam appears on the surface, which must be constantly removed.
Pour the hot or cool prepared mixture into sterile jars. There are two favorite sterilization methods: over steam and in the oven.
The lids should also be boiled.
When filling jars, you need to make sure that there is no water left in them, otherwise the product will mold.
The berries must be taken fresh, all of the same size, without decay and dark spots.

Which raspberry to choose

Raspberries for jam are selected according to the following indicators:

Collected in dry weather.
Raspberries must be of medium ripeness: neither underripe nor overripe. An unripe one will not produce fragrant jam, but if it is overripe, the fruits will boil and the result will be jam.
When purchased at the market, they are washed under running cool water before production.
If raspberry beetle larvae are found in raspberries, a salt solution will help get rid of them. To make it, you will need a liter of water and a tablespoon of salt. The mixture is stirred until dissolved and the fruits are dipped into it so that the solution covers them by one centimeter. The berries are kept in the solution for approximately 15 minutes, after which the larvae that float to the surface are removed with a spoon. Then rinse under a slow stream of cool water.
Before cooking, remove rotten, wrinkled or dried fruits. A compote or mousse will be prepared from them.

How best to choose currants

If you decide to make jam from dark currant fruits, then the following tips will help you choose it:

Dark currants must be dark in color; greenish or reddish ones will not work, because unripe berries will not make fragrant jam. Overripe fruits are also unsuitable for producing a high-quality product, therefore, when picking, it is necessary to select berries of medium ripeness.
After harvesting, the fruits are sorted, removing stalks, debris, rotten or overripe ones.
Berries purchased at the market are washed under running cool water.
Handle carefully, trying not to damage the integrity of the shell.
To make jam from reddish currants, fruits of medium ripeness are also selected and consumed immediately - otherwise the berries will become overripe and the jam will not work. They are sorted by hand or using gauze - in this case, the skin, seeds and all debris will be removed, and jam will come out when cooked.

Recipes for making jam

So, we selected high-quality berries, prepared them, and began production. To make the jam truly tasty and healthy, you need to choose the right recipe. Let's look at several options for making fruit and berry products for the winter using various devices.

The usual recipe for the winter

To prepare raspberry and currant jam for the winter, you need the following ingredients:

1 kilogram of raspberries;
1 kilogram of currants;
2.4 kilograms of sugar.

Before cooking, the berries are prepared. Place raspberries and currants together in a cooking container. Cover the top with sweet sand and leave the container until the sugar dissolves and syrup forms. Then the container with the future jam is placed on medium heat until it boils. Cook for approximately 5 minutes and reduce heat.

Cook over low heat for another 20-25 minutes, stirring gently so that the mixture does not burn to the bottom of the container.

During the cooking process, the resulting foam is removed. Afterwards, remove the container from the heat and let stand for 5-10 minutes. During this period of time, jars and lids are sterilized.

The prepared mixture is poured into sterile jars, sealed with lids and allowed to cool in the room. Store the prepared jam in a cool, dark place during the winter. Usually this is a basement or cellar.

Raspberry-currant jam “Pyatiminutka”

“Five Minute” is prepared for such a short time in order to preserve in it all the useful vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and minerals. For production you will need:

1.6 kilograms of dark currants;
0.4 kilograms of raspberries;
2.9 kilograms of sugar;
300 g of water.

Production: the fruits are prepared, poured into a cooking container and half the total amount of sugar is added there. Add water and put on fire, bring to a boil and cook for 6 minutes. Remove from heat, add the remaining amount of sugar and stir until completely dissolved. Pour into sterile jars and seal.

Raspberry and currant jam in a slow cooker

To cook in a slow cooker, you will need berries, sugar and a multi-cup. For one serving take:

9 cups currants;
3 cups raspberries;
14 glasses of sugar;
1.5 glasses of drinking water.

Cover the peeled and cooked raspberries with half the sugar and throw them on the table to form a syrup.
Turn on the multicooker, transfer the raspberries into a bowl and set the baking mode. Cover and cook for 5 minutes, the jam should boil. After 5 minutes, pour out the remaining sugar and continue cooking for another 5 minutes.
At this time, prepare the currants and add them to the raspberries. Set the “quenching” program for 60 minutes. Pour the finished product into sterile jars and close the lids.

Currant and raspberry jam without cooking

To make currant and raspberry jam without cooking you will need:

1 kilogram of raspberries;
2 kilograms of dark currants;
4 kilograms of sugar.

Sort the berries, wash and dry. Then pass through a meat grinder or grind in a blender. Add sugar and mix thoroughly. Wait until the sugar dissolves. Pour the finished product into sterile jars and close the lids.

Store in a cool place out of direct sunlight.

Assorted jam from currants, raspberries and gooseberries

This jam is prepared as follows:

They take raspberries, currants, gooseberries, the proportions can be different. Sort and wash as needed. Then all the berries are combined, rubbed through a sieve or twisted through a meat grinder. If the bones interfere, you can strain through several layers of gauze. The resulting mixture is weighed. The amount of sugar is determined in the proportion of kilogram per kilogram of berries.
Sugar is added to the berries and placed on low heat. Bring to a boil and cook for 5-10 minutes.
You can prepare this recipe without cooking: then add half a kilogram of berries per kilogram of sugar.
The prepared jam is poured into sterile jars and sealed with lids.

Individual storage

Depending on the production method, jam is stored in different ways: boiled - in the cellar or underground. Without cooking - also in the cellar or refrigerator. The air temperature should not rise above 5 degrees. From time to time it is necessary to inspect the jars to see if fungus has arisen. If it occurs, such jam is spoiled and unsuitable for food. You can store the yummy food all winter.

Raspberry and currant jam - 8 regular recipes for the winter

Raspberry and currant jam is a wonderful assortment for the winter that will brighten up frosty evenings. And for tea, and for baking, and just to eat with spoons. Both berries are saturated with a huge amount of vitamins, so the delicacy turns out to be very healthy. Above all, this is a fragrant and very tasty confiture.

In addition to raspberries and currants, other fruits are also added. In the article you will find several successful options. All recipes are ordinary. The process may take a lot of time, but it literally won’t take away your strength. The fact is that some technologies require infusion of berries along with sugar. This takes several hours, but you do nothing.

On a note! The workpieces should be allowed to cool slowly. To do this, the twists are covered with a warm towel. In this case, the containers must be turned upside down. Banks that are already completely cooled are put away for storage.

Some people like thick jam so that a spoon can stand up.
And for some, a watery mixture is suitable. Here you will learn how to get the desired thickness and how to preserve the benefits of the berries. All preparations will delight you with rich color and smell. How to deliciously prepare vitamin-rich berries? Read on.

Raspberry and currant jam Pyatiminutka
From raspberries and dark currants - a regular recipe for the winter
5-minute jam from raspberries and reddish currants together
Jam pureed with sugar for the winter without cooking: step-by-step {instructions}
Royal assortment: raspberries, dark currants, orange
From raspberries, currants and gooseberries
Thick jam with cherries
The most delicious jam made from raspberries, dark currants and blueberries

Raspberry and currant jam Pyatiminutka

This development allows you to achieve a thick mixture with little cooking. The whole secret is in the preparatory making of the syrup. Read on for details.

3 kg currants;
1 kg raspberries;
1 liter of water;
5-6 kg of sugar.

Let's take 4 kg of sugar. Combine with water and put on fire. After boiling, simmer for 10 minutes (approximately) until thickened.
Then add the berries and the remaining sugar to the syrup. Bring to a boil and simmer for 5 minutes.
Pour the finished hot jam into sterile containers and seal tightly.

From raspberries and dark currants - a regular recipe for the winter

An ordinary and very tasty confiture made from your favorite berries.

200 g raspberries;
200 g currants;
300 g sand.

We sort and wash all the berries. Place in a saucepan and add sugar to the fruits.
Cook for 30 minutes to 2 hours, depending on the desired thickness. For convenience, you can prepare this jam in a slow cooker. A more suitable mode is stewing.
Pour the finished jam into dry, unstained jars.

5-minute jam from raspberries and reddish currants together

Frisky and ordinary jam. Another good thing about five minutes is that it preserves the benefits, taste and smell of new berries. All thanks to low heat treatment.

700 g raspberries;
1000 g currants;
1 glass of water;
2000 g sand.

Combine assorted berries with sugar and leave for 8 hours. Then we put everything on the stove, adding a glass of water.
Bring the mixture to a boil and cook for 5 minutes. Pour the finished hot confiture into containers.

Jam pureed with sugar for the winter without cooking: step-by-step {instructions}

Jam prepared using the cool method retains more vitamins. The taste is in no way inferior to boiled confiture. Is anyone unhappy with a watery mixture? But you can pour it over any desserts, soak cakes and create delicious drinks.

1 kg raspberries;
1.3 kg currants;
1 kg sugar.

Recipe note! The ratio of berries and sugar is indicated for storing preparations in the freezer. Are you going to store the treat in the refrigerator? Then take at least 2 kg of sand for 2 kg of fruit.

Pass the raspberries through a meat grinder. Then the currants, but not all of them. We leave about three hundred whole berries.
Combine the puree with sugar and add a few whole currants. We pack the mixture into plastic containers and put it in the freezer.

Royal assortment: raspberries, dark currants, orange

An extraordinary combination and a stunning result. You will be amused not only by the taste of sweetness, but also by its smell.

1 kg raspberries;
1 kg currants;
1 orange;
1-1.5 kg of sugar.

Combine the berries in one common bowl. Cut the orange into small pieces, leaving the skin. Then we send the citrus to the raspberries and currants.
Grind the ingredients with an immersion blender. Then add sugar and beat everything again.
Pour the mixture into airtight containers and place in the freezer. Can be stored in the refrigerator. Then add 3 kg of sweet sand and sterilize the containers.

From raspberries, currants and gooseberries

Savory, unusual and very fragrant jam. Can be stored for a long time without refrigeration.

We will need the following products:

400 g gooseberries;
1300 g currants;
1100 g raspberries;
2850 g of sweet sand.

Place all the berries in an enamel bowl. Add sugar evenly and mix everything. Let it sit for about 12 hours.
Then place the basin on the stove and turn on medium heat. We wait for it to boil. Gently stir the mixture from time to time. We try not to harm the integrity of the berries.
Boil the confiture for 15 minutes. Collect the foam, turn off the heat and cover with a lid. Leave it like this until it cools completely.
After that, turn on the heating again. We also boil for 15 minutes. Then we immediately pour the mixture into jars.

Thick jam with cherries

The jam, cooked in three steps, comes out thick and jelly-like. And what a generous interior there will be for the pies - it will make your mouth water. Be sure to prepare this delicacy.

1 kg cherries;
1 kg currants;
1 kg raspberries;
3 kg sugar.

We remove the seeds from the cherries. It is more convenient to use special devices. Helpful assistants are also suitable: a pin and a wood stick.
Place all the berries in a common saucepan and sprinkle with sugar. Leave it like this for 3 hours.
The berries will release juice, and you can put everything on low heat. Bring to a boil, boil for no more than 7 minutes.
Then remove from heat and leave for 3 hours. When the jam has cooled to a slightly warm state, return it to the stove again. This time we boil for 7-10 minutes.
Next, remove from the heat. Leave for a couple of hours and boil the mixture again until tender.

The most delicious jam made from raspberries, dark currants and blueberries

All vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) are preserved. Taste and smell too! How? It's simple, the confiture did not lend itself to heat treatment.

raspberries - 1 kg;
currants - 1 kg;
blueberries - 1 kg;
sugar - 3 kg.

We sort the berries, wash them and add sugar. We pass everything through a meat grinder. We distribute the purchased puree into jars.
We store raw jam only in the refrigerator.

Did you like the recipes? Tell your friends! How do you prepare raspberry-currant jam or currant-orange jam? Share in the comments.