Blackcurrant Confiture
An incredibly tasty, juicy, and aromatic preserve! Blackcurrant confiture for winter is a popular way to preserve berries. You can also use other berries, peaches, plums, or apricots. Use it as a topping for pancakes or as a cake filling layer, where its light tartness will balance the sweetness of the cream.
Updated : 07 April, 2026
Easy
About 1 hour.
Ingredients
300 grams
Black currant
150 milliliters
Water
1 tablespoon
Starch
150 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make blackcurrant confiture for winter? Prepare the necessary ingredients. You can use either fresh or frozen blackcurrants. Sort the fresh berries, removing twigs and leaves, and rinse off any dirt. Frozen berries should be thawed in advance by moving them from the freezer to the refrigerator, or you can use a microwave. After thawing, do not pour off the berry juice - use it during cooking.
Step 2
Blend the blackcurrants with an immersion blender. You can blend them until completely smooth, into a purée. Then the finished product will be more like a jam. Or you can blend them only slightly. I like it when small pieces of berries can still be felt.
Step 3
Add the required amount of sugar to the berry purée. Depending on the sweetness of the berries and your taste, the amount of sugar can be adjusted slightly up or down. Place the saucepan over medium-high heat and, stirring, bring the mixture to a boil. Cook the berries for about 1 minute, then turn off the heat. Remove the saucepan from the stove.
Step 4
In a separate glass, dissolve the starch in cold water, stirring thoroughly so there are no lumps. The starch will make the confiture thicker.
Step 5
While stirring constantly, carefully pour the starch mixture into the hot blackcurrant mixture.
Step 6
Place the saucepan over medium-high heat and bring the mixture to a boil again. Be sure to stir, otherwise the thickening confiture may burn. After it boils, cook for about 2 minutes so that the finished confiture does not have a starchy taste. You can adjust the thickness of the confiture with the amount of water. If you need a thinner confiture, add a little more water during cooking and bring it back to a boil over medium-high heat.
Step 7
Cool the confiture, covering it with a lid or plastic wrap so that a crust does not form on the surface, and use it as needed. Keep in mind that it will become a little thicker as it cools. The confiture can also be sealed for winter in sterilized jars. Then store it in a cool place.
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