Black currants are tasty not only fresh, but also as a workpiece. Many people have their own recipes for preparing and preserving this healthy berry. Juice, jam, jelly are made from fresh currants, and they are added to vitamin and diuretic teas. Decoctions are prepared from dried berries. Currants are suitable for making jam and grinding with sugar. Currant compote for the winter is a storehouse of vitamins and microelements.
- 1. Thoroughly clean the collected berries from twigs and tails, rinse well and dry on a towel.
- 2. Place the dried berries and sugar in a suitable bowl and mix well.
- 3. Then pass the currants and sugar through a meat grinder or mix in a blender.
- 4. Place the resulting mixture in a glass or enamel bowl.
- 5. Place everything in the refrigerator for two days, be sure to stir every 2-3 hours.
- 6. After 48 hours, the workpiece can be rolled into jars and placed in a dark place.
- sugar - 3 kg;
- currants - 2 kg;
- water - 350 ml.
- 1. Wash and peel the currants.
- 2. Pour water into an enamel bowl and add sugar.
- 3. Place the dishes with the ingredients on low heat and bring to a boil. During the process, you need to constantly stir the syrup, otherwise it may burn.
- 4. Immediately after boiling, pour currants into the syrup. Bring to a boil again and turn off the heat.
- 5. Stir the jam for another 5-7 minutes.
- 6. Pour into glass jars.
- 7. Place in a dark place.
- granulated sugar- 1 kg;
- currants - 1 kg.
- 1. Wash and peel the berries.
- 2. Place the prepared berries in an enamel or glass bowl.
- 3. Place the bowl with currants in the refrigerator for 12 hours so that the berries give juice.
- 4. Remove the berries from the refrigerator and place them in the multicooker bowl. Then set the desired mode ("Soup" or "Stew" depending on the device model) and cook for an hour.
- 5. Pour the jam into jars, close the lids and put away.
- When cooking, it is necessary to remove the steam valve, as the jam foams a lot.
- Do not fill the multicooker bowl to the top.
- Rinse and peel the berries.
- Pour the currants into a bowl, then fill it with water so that it completely covers the berries.
- Drain the water into a separate pan and put on fire.
- Bring to a boil and remove from heat.
- Pour hot water into the bowl with currants.
- Put it on the fire, bring to a boil and reduce the heat to low. Cook for another two minutes.
- Drain the water into a separate bowl through a colander.
- Pour clean water into enamel pan(at the rate of 500 ml per kilogram of berries). You can reduce or increase the amount of water depending on the desired consistency of the jam.
- Add granulated sugar to the water in a 1:1 ratio to currants.
- Place the syrup on the fire and bring to a boil. Then reduce the heat and simmer until the syrup turns light.
- Take away some of the syrup, about a third. Add berries to the rest and cook for another 20 minutes.
- Add the previously drained syrup and continue cooking. Bring to a boil and turn off.
- Pour the jam into prepared jars and remove.
- currant fruits - 4 kg;
- granulated sugar - 2 kg;
- cold water - 250 ml.
- Place currants and water in an enamel bowl and place on the stove. Be sure to stir during cooking.
- When the mixture boils, reduce the heat to low and simmer for 15 minutes.
- Remove from the stove and drain the water through a colander.
- Pass the berries through a sieve. This way the currants will be cleared of seeds and peel.
- Wrap the berries in cheesecloth and squeeze.
- Place the resulting juice on the fire and boil it by a quarter.
- Gradually add granulated sugar to the juice, stirring constantly. After the sugar has completely dissolved, turn off the stove and pour the syrup into glass jars.
- Pour water into a large saucepan, put on fire and bring to a boil. Then place the jars of syrup into the pan and cover with a lid. Liter jars need to be sterilized within 15 minutes.
- Upon completion of sterilization, roll up the jars and place them in a cool place for 7 days. After this period, you can move the jelly jars to the pantry.
- Pour dried apricots hot water and leave until it swells. After this, drain the water and squeeze out the fruit.
- Pass currants and dried apricots through a meat grinder.
- Sprinkle the resulting puree with sugar. Mix everything thoroughly.
- Leave for several hours.
- 1. The resulting homogeneous mass can be placed in a jar and refrigerated. For long-term storage this method will not work.
- 2. The second option is to continue the cooking process, which will take no more than 30 minutes. You need to put the mixture on the fire and cook for 20 minutes. Then let cool slightly and place in jars. This product will have a long shelf life.
- currant berries - 1 kg;
- granulated sugar - 300 g;
- pumpkin - 1.2 kg;
- butter - 30 g.
- Melt the butter.
- Place currants in a saucepan.
- Cut the pumpkin into small pieces, then place it in a saucepan with the berries.
- Add sugar and put on fire.
- Bring the mixture to a boil, then put on moderate heat and cook for another 20 minutes.
- When cooking, remove the film that forms on the surface.
- Let cool slightly, pour the jam into glass jars, seal and put in the pantry until winter.
- currants - 1 kg;
- sugar - 1.2 kg;
- lemon - 1 pc.
- 1. Wash and peel the currant berries. Then pass them through a meat grinder.
- 2. Add sugar. If you have a blender, you can pass the mixture through it until you get a homogeneous mass.
- 3. Place the resulting puree in a saucepan, put on fire and bring to a boil. Then reduce the heat and cook for 45 minutes. Be sure to stir while cooking.
While the product is cooling, you should prepare paper for packaging. To do this, you need to cut circles from paper and cling film. Their size should be 5 centimeters larger than the diameter of the neck of the jar. Completely cooled jam should be poured into jars. The closing process is as follows:
- soak a cut circle of paper in alcohol;
- lay it on the neck;
- Place cling film tightly on top and tie with a rope.
With added orange
This recipe is prepared without cooking, so the ingredients retain all their beneficial substances, in particular vitamin C. Orange, like currants, contains a large amount of ascorbic acid.
Ingredients:
- currant berries - 1 kg;
- orange - 1 piece;
- sugar 1.2 kg.
Cooking method:
- 1. Prepare the berries and pass them through a meat grinder.
- 2. Finely chop the orange and pass through a meat grinder.
- 3. Place the resulting puree in a glass or enamel bowl and mix.
- 4. Add sugar and mix thoroughly again.
- 5. Place the mixture in the refrigerator for 48 hours. This is necessary so that the fruits are completely saturated with sugar.
- 6. After 2 days, the mixture can be transferred to glass jars. It is necessary to leave 3 cm from the edge on top in order to add sugar, which is necessary for preserving the product. This jam should be kept in the refrigerator, as it was prepared without heat treatment and cannot be stored for a long time.
With raspberries
You can make blackcurrant jam or jam for the winter with the addition of raspberries.
Ingredients:
- currants - 2 kg;
- raspberries - 1 kg;
- sugar - 1.5 kg;
- water - 200 ml.
Cooking method:
- 1. Wash and peel the currants and raspberries thoroughly.
- 2. Place the berries in an enamel or glass bowl, add a little sugar.
- 3. Place the pan on the fire and bring to a boil.
- 4. Gradually add sugar without stopping stirring.
- 5. Once the sugar has dissolved, turn off the heat. Let the mixture cool slightly and pour into jars. Place in a pantry or cabinet for storing supplies.
Any product made from currants will be useful. The berry contains ascorbic acid and many others useful microelements, which are necessary to strengthen the immune system. Currant delicacy should be consumed in small quantities. Regardless of which recipe is chosen, the jam contains quite a lot of sugar. Large amounts of sucrose can negatively affect general condition health.
Show all
To cook or not?
Currant berries contain vitamin C, which is necessary for the body. It is worth noting that currants rank third in terms of ascorbic acid content, second only to rose hips and bell peppers. However, ascorbic acid is very sensitive to heat treatment. When cooked, the berry loses from 30 to 90% of its quantity.
Therefore there is special recipe making jam, which does not require boiling currants. As a rule, cooking the berries is necessary to ensure that various microorganisms are destroyed, ensuring long-term storage without the risk of spoilage of the product. However, few people know that the berry itself has its own natural acid, which can act as a preservative when sugar is added. With this preparation, you do not need to add lemon juice to the currants, as other methods require.
Canning without cooking with sugar
When preparing, you cannot skimp on sugar, since in this case it is not a sweetener, but a preservative. You need twice as much sugar as the berries themselves. If you reduce its quantity in relation to currants to a 1:1 ratio, then such a preparation will have a short shelf life. At the same time, it will need to be stored in the refrigerator, otherwise it will spoil even faster.
The cooking method is very simple:
The container must be prepared in advance; it must be washed and boiled well. When filling, you need to remember that the mixture should not reach the edges, you need to leave about 3 cm from the top. This is necessary to fill the remaining space with sugar at the end of the process. After this, the jar is closed with a lid and placed in a dark place.
This recipe is simple, and it allows you to preserve all the vitamins and beneficial features currants This jam tastes like fresh berries. However, you should not consume it in large quantities because it contains a lot of sugar, which can harm the body.
"Five Minute"
Not every housewife likes to make jam. Indeed, regardless of the recipe, the process of collecting, preparing and actually preparing jam lasts quite a long time. To save time there is great recipe"Five minutes." The housewife only needs to prepare the berries, and the further preparation process is very simple. The recipe is suitable for those who work and cannot make preparations, the preparation of which takes a lot of time.
Ingredients:
Cooking method:
The recipe is very simple, any housewife can handle it. At the same time, it takes very little time to prepare. Despite the fact that the berry is not subjected to intensive heat treatment, it has sufficient long term storage This product contains a large amount of sugar and should not be consumed in excess.
“Pyatiminutka” currant jam: popular recipes preparations
Recipe for cooking in a slow cooker
Can be easily prepared in a slow cooker tasty treat. However, the multicooker has a limited internal bowl, so it will not be possible to prepare a large amount of jam in it.
Ingredients:
Cooking method:
When preparing jam in a slow cooker, you need to consider several factors.
Jam prepared in a slow cooker differs significantly in consistency. When cooking on the stove, the water evaporates; this does not happen when using a multicooker. Therefore, the jam turns out a little liquid, but this does not affect the taste.
Easy recipe for currant jam
Of course, the dream of any sweet tooth is seedless and easy-to-prepare jam. To get exactly this, you need to rub the currants and then pass them through a sieve. This procedure is very time consuming. Therefore, this recipe is suitable for those who have a lot of free time. However, if time is short and the berry harvest is large, then you can use a simple recipe for cooking currants. Ripe berries should be used for it, but not excessively. Algorithm of actions:
This method of preparation allows you to store jam for a very long time.
Jelly
Housewives usually use gelatin to make jelly. But in the case of currants, it is not needed, since it contains gelling substances. To prepare berries in the form of jelly, you will need the following ingredients:
Cooking method:
There are other recipes for making currant jelly that are easier and faster to prepare. This recipe allows you to get a tasty and natural jelly that can be stored for a long time.
With the addition of dried apricots
In this recipe, the berry remains the main ingredient; dried apricots are added in small quantities.
Thanks to its beneficial properties, dried apricots can normalize the functioning of the gastrointestinal tract. Therefore, the combination of dried apricots and currants will be very beneficial for the whole body.
Any currant fruits, even overripe ones, are suitable for cooking; this will not affect the final result in any way. For one kilogram of berries you will need 100 grams of dried apricots.
Cooking method:
With added pumpkin
An excellent option for those who watch their figure. When cooking, you don’t need a huge amount of sugar, since there is quite a lot of it in the pumpkin itself. This vegetable belongs to the category of easily digestible and dietary products. It is very beneficial for the body, as it promotes the production of insulin in the pancreas.
Ingredients:
Cooking method:
The process does not take much time, but allows you to obtain a product that will be especially useful in winter period when the body lacks vitamins. Consuming this jam in moderation will help strengthen your immune system.
With lemon
Quite an unexpected combination, but the jam turns out very tasty and healthy. When adding lemon, currants acquire new notes of taste.
Ingredients:
Cooking method:
Black currant Very healthy berry, so they cook from it delicious jam for the winter. Blackcurrant jam contains many vitamins and useful substances, so necessary for us in winter. Thrifty housewives, during the currant ripening season, try to make delicious jam for the whole family.
The best blackcurrant jam recipes for every taste.
Simple recipes: blackcurrant jam 5 minutes with whole berries, currant jelly, black currants in own juice, blackcurrant jam-jelly, raw blackcurrant jam.
A delicious jam that can be prepared very quickly, which is why it is called five-minute jam. The berries remain intact and retain maximum vitamins.
Ingredients: black currants 1.5 kg, sugar 2 kg, water 2 glasses of 200 ml.
Recipe
Sort the currants, remove twigs and green leaves, bad berries. Wash under running water. Prepare half-liter jars: wash and sterilize.
Pour water into a saucepan and add sugar, put on fire. Cook the syrup until the sugar is completely dissolved, stirring.
Pour berries into boiling syrup. After boiling, cook for 5 minutes, do not forget to skim off the foam.
Pour the finished jam into jars and roll up the lids.
This amount of ingredients yielded 6 half-liter jars of delicious jam for the winter.
Video - Five-minute blackcurrant jam
A simple recipe for making blackcurrant jam in your own juice, healthy and tasty jam.
Ingredients: black currants 1.5 kg, sugar 1 kg.
Recipe
Sort the berries, wash under running water, remove leaves and twigs. Prepare jars and lids for canning: wash and sterilize.
Grind 500 grams of black currant berries using a blender or grind through a meat grinder. Pour into a saucepan, add the remaining berries, sugar and mix.
Place on the fire and after the contents begin to boil, cook for 5 minutes.
Pour the finished jam into jars and roll up the lids.
I got 4 half-liter jars of delicious jam in its own juice.
Jam with whole berries, but like jelly. Delicious and quick to prepare.
Ingredients: black currants - 5.5 cups, sugar - 7 cups, water - 1.5 cups.
Recipe
In the saucepan in which you will cook the jam, mix together currants, water and 3.5 cups of sugar.
Put on fire, boil for 5 minutes. Remove from heat, add 3.5 cups of sugar, stir until completely dissolved and immediately pour the jam into prepared half-liter jars and roll up.
Makes 3 half-liter jars healthy jam-jelly from this amount of ingredients.
Healthy and tasty blackcurrant jam, easy and quick to prepare.
Ingredients: black currant, sugar.
Recipe
Sort out the currants and wash. Twist the berries through a meat grinder or chop with a blender.
Combine sugar and chopped berries in a 1:1 ratio. Stir and leave room temperature until the sugar dissolves.
Taste, if there is not enough sugar, add and wait until it melts completely.
Prepare jars in advance, wash and sterilize. Place the jam in dry, clean jars, close the lids and store in the cold (the refrigerator is ideal).
Video - Currants for the winter
A simple recipe for making currant jelly. Thick jelly can be spread on bread, it is very tasty and healthy.
Ingredients: black currants 1 kg, sugar 1 kg.
Recipe
Wash the berries without removing the branches. Together with the twigs, throw the berries and sugar into a bowl to make jam.
Place over low heat and stir for 10 minutes until the sugar is completely moistened. Increase the heat to maximum; once it boils, skim off any foam that appears. Cook for 3-5 minutes.
Pour the jam little by little through a colander, wipe with a wooden spoon, the twigs will remain in the sieve. Pour the jam hot into clean jars, leave until completely cool, do not cover with lids.
This currant jelly can be rolled up and stored in the basement, or covered with lids and stored in the refrigerator.
Here are simple recipes for delicious and healthy blackcurrant jam.
Enjoy your winter tea!
Fresh blackcurrants are slightly sour (from an excess of the most useful vitamin C), but mixed with sugar it acquires a completely different, incomparable taste and aroma. Each housewife has her own secrets for preparing blackcurrant preparations for the winter. We have collected best recipes for you: jam without cooking, five-minute jam, jam and jelly; and how to close delicious compote without special troubles, we will also tell you in our article.
Why does everyone love blackcurrants?
Of all the types of currants, black currants are the healthiest. Compared to white or red, its taste is a little harsh, but what an aroma it emits! It contains so many useful things! In addition to vitamin C, the content of which black currants surpassed even citrus fruits, it contains many other microelements, carotenoids, organic acids, tannins and essential oils. And all this, thanks to the practical absence of oxidative enzymes in it, is well preserved even when the berries are heat treated.
Blackcurrant contains great amount useful elements
So blackcurrant preparations for the winter are made not only for the sake of obtaining a tasty addition to tea, but also for additional vitaminization of the body and improvement of health in the winter-spring period. Currant jam, along with raspberry, is ideal for preparing vitamin teas. Such warm drinks contribute to the rapid recovery of a patient with the flu or other colds, saturating the body with ascorbic acid and thereby supporting the patient’s immunity. Consumption of currants in any form is recommended for atherosclerosis, anemia, cardiovascular diseases or high blood pressure.
Advice! It is best to collect black currant berries for the winter when they are fully ripe, but without allowing them to become overripe. Every day, unpicked ripe berries catastrophically lose the vitamin C they accumulated over the season.
Recipe for raw blackcurrant preparation
Of course, it is best to eat black currants fresh, without sugar or heat treatment, in order to get the maximum benefit from this storehouse of vitamins. At proper packaging Berries can be stored in the refrigerator for up to 35 days. To do this, they need to be placed chilled in plastic bags or in special boxes. A good option long-term storage of black currants - freezing or drying the berries. But the most popular way to prepare healthy currants for the winter it is to cover it with sugar, but without cooking.
Preparations without cooking will retain all the beneficial properties of currants throughout the winter.
We will tell you the most reliable and proven recipe for the so-called raw jam right now. The cooking algorithm is as follows:
- select large berries and prepare them properly. That is, sort through, get rid of dry leaves and twigs, and other debris;
- then rinse in a colander under running water, spread on a towel, and dry;
- grind the berries in a meat grinder or blend in a blender until smooth;
- The next step is to mix the currants with sugar. The jam will be raw, so you need to take more sugar than usual - 1.5 or 2 kg per 1 kg of currants. It is necessary to immediately stipulate that it will not be easy for such a large amount of sugar to dissolve in the currant mass. So you will have to be patient, stirring the mixture until there are no sugar grains;
- Only after making sure that the sugar has completely melted can you put the aromatic thick ruby mixture into sterile jars.
Jars for preserving jam must be thoroughly washed and sterilized
You can go another way, a simpler one. Place the mixture on low heat, stir it constantly and control the heat. Under the influence of temperature, sugar will disperse much faster. In this way, you will be able to save time, while sacrificing some amount of vitamins in the resulting product.
Jam “Pyatiminutka” – fast and tasty
This recipe is for those who do not have time for long preparations. The name of the jam speaks for itself - the result will be within five minutes from the start of the process:
- Boil syrup from 1.5 kg of sugar and 1 tbsp. water.
- Add berries (1 kg) of black currants to it, boil for 5 minutes (after boiling).
- Pour into jars. Close with tin lids.
The preparation for the winter “Five Minute” is ready!
You can add less sugar to five-minute jam, but then you will need to store it in the refrigerator
Advice! Wrinkled berries in Pyatiminutka jam may not look very aesthetically pleasing. But there is a secret: before cooking, try putting them in boiling water (for a couple of minutes) and draining them in a colander, and then lowering them into syrup.
Royal recipe from our grandmothers
Using this recipe, you can make “Royal” jam not only from currants, but also from cherries. There is no need to weigh the ingredients or guess their quantities. The components are placed gradually according to a certain pattern:
- Boil 0.5 tbsp. water with 1 tbsp. sugar, then add 1 tbsp. currants Boil for 5 minutes.
- After five minutes, add another 1 tbsp. sugar and currants, and boil again for 5 minutes. This way you can add ingredients every 5 minutes until you run out.
- Boil the last portion for 5 minutes and pour into hot jars. Roll up.
You can cook with black currants different types desserts
Thanks to an unusual cooking technology, the berries are obtained not in juice, but in real jelly. Try it, very tasty!
Currant jam and jam for the winter
The jam according to this recipe differs from the classic one due to the citrus note in it. Everything is extremely simple: take 1 kilogram of sugar and currants, plus 1 lemon. Grind the berries and citrus (without seeds) through a meat grinder and mix with sugar. Cook for half an hour, getting rid of the foam as you go, and then roll up.
Lemon gives currant jam an interesting aroma
You can make jam, not jam. This recipe will make it thick and rich. It is delicious not only on a sandwich, but also as a filling for baked goods. Currants, crushed in a blender, are mixed with sugar. The proportion is 1:2. Then you need to perform the following steps 3 times: boil for 15 minutes, stirring, and set aside until cool. Before rolling, boil, pour into sterile jars, and close.
How to make blackcurrant jelly correctly
Jelly can be made from any berry, but blackcurrant is perfect for this purpose. It contains a substance called pectin, which contributes to the gelling of the juice. If to prepare jelly from other berries you need to add a packet of gelatin or pectin, then currants do not need additional stimulation.
To prepare jelly for the winter, you only need currant juice. To obtain it, you can use a juicer. If it is not there, then you will have to work a little. Currant berries are poured with a small amount of water (100-150 g) and boiled until softened. Then rub them through a sieve to get rid of the skin and seeds.
The “correct” currant jelly is thick and elastic, like marmalade
The next steps are:
- Boil the ground mass over medium heat for 10 minutes;
- add sugar in a 1:1 ratio and mix quickly;
- boil for another 5 minutes;
- pour into jars, but do not roll up;
- cool, roll up, put in the refrigerator.
Only after a week can the jelly be moved from the refrigerator to the pantry or cellar, where it will be stored.
Proven recipes for currant compote for the winter
The blackcurrant compote turns out to be very beautiful, dark ruby in color. There are several recipes for how to close compote for the winter, and we will now share them with you.
One of them is very simple: into a three-liter bottle, thoroughly washed with soda, pour two glasses of prepared dry berries, 1-1.5-2 tbsp. sugar (the amount may vary depending on taste preferences), 1 tsp. citric acid. Pour boiling water over all this, roll it up and wrap it well for 8 hours (overnight). Properly covered jars will not cool down during this time and will remain hot.
Currant compote not only quenches thirst, but is also an excellent drink for desserts
For those who don't like to use citric acid, can you suggest a similar recipe winter harvesting, but without it: berries and sugar are poured with boiling water and three-liter jars are sterilized for 20 minutes (from the moment the water boils), and then rolled up. This compote tastes like freshly brewed summer compote.
We hope that our blackcurrant recipes for the winter will become your favorites and will take pride of place in the family cookbook.
Blackcurrant jam recipe: video
Blackcurrant preparations for the winter: photo
Alexander Gushchin
I can’t vouch for the taste, but it will be hot :)
Content
The best vitamin product on the table in every home in winter is a boiled black berry dessert. In order to properly preserve the entire spectrum of useful substances (vitamins A, E, C, potassium), it is necessary to properly cook currants. Read the best recipes with secrets and highlights of preparing treats.
How to make blackcurrant jam
Effective ways to preserve nutrients in berries for the winter:
- to freeze;
- cook.
dry;
How to make blackcurrant jam in compliance with the rules and maintain the usefulness of the product? To do this you need:
- Prepare the correct equipment and utensils for making jam.
- Maintain proportions.
Choose good berry(medium size is suitable for jam, large - for jelly).
Selecting cookware for cooking (saucepan or basin) is an important step: enameled or stainless steel will do. But a copper container is chosen in order to preserve the brightness of the color finished product, since copper tends to oxidize. In addition, you will definitely need:
- lids (optional: metal for rolling, plastic);
- wooden spoon;
- ladle
jars (pre-washed and sterilized);
Useful for some recipes:
- metal sieve with a fine mesh.
meat grinder, blender or food processor;
How to choose the right berries
For blackcurrant jam for the winter, ripe, undamaged berries of any variety are suitable. When choosing at the market, you need to check for the absence of litter (leaves and twigs). When picking yourself, try not to take unripe berries (they give off sourness and require more granulated sugar when cooking) or overripe berries (except for use for grinding). It is necessary to carefully remove the berries from the branches.
The following processing steps:
- Rinse through a colander (do not soak - they will burst).
- Distribute over a clean towel.
- Dry.
Sort and clean the raw materials for jam.
Blackcurrant jam recipe
When the berry is ready to use, we begin to prepare blackcurrant jam for the winter. It is necessary to take into account a number of differences in cooking from strawberries, raspberries and features technological process each recipe. The berry releases juice more slowly (like gooseberries) and requires more granulated sugar. Proportions from 1:1 to 1:1.5 are used. As a result of changing the recipe, jams and jellies are obtained, which are ideal for making pies, pancakes, and cakes.
Five-minute currant jam
The recipe is named according to the time it takes to cook. Five-minute blackcurrant recipe is a popular recipe among housewives; it preserves the vitamin balance as much as possible. This requires:
- sugar – 1.5 kg;
- water – 0.5-1 glass.
currants – 1 kg;
Cooking technology:
- Dissolve over low heat.
- Boil the syrup.
- Release the berries hot water(5 seconds) so that they don’t burst in the syrup.
- Transfer them to syrup.
- Bring to a boil, hold for 5 minutes.
- Cool the jam.
- Pour the product into sterilized jars.
- Close tightly.
Pour sugar and water into an enamel bowl.
Currant jelly for the winter
Blackcurrant jam-jelly maintains an optimal balance of calories and vitamins. Ingredients for jelly (all in glasses):
- sugar – 10;
- water – 2.5.
currants – 10;
The cooking technology is fundamentally different from the classic recipe:
- Boil the mixture for 2-3 minutes.
- Reduce heat to simmer slowly.
- Add granulated sugar.
- Stirring constantly, let it dissolve completely.
- Boil the mixture for 10 minutes.
- Place into containers while hot.
- Wrap in a blanket (make a “fur coat”) until it cools completely.
- Store in any convenient place.
Mix berries and water, heat slowly until boiling.
An excellent jelly recipe using the rubbing procedure during the preparation process. The presence of green berries is allowed here, which contributes to better solidification of the finished product. Ingredients:
- sugar – 600 g;
- water – 1.5 cups.
currants – 1 kg;
Cooking technology:
- Place a sieve over a large saucepan.
- Spread and wipe the mixture in small portions.
- Add sugar (600 grams per liter of juice).
- Add water (a little).
- Boil the juice for 40-60 minutes, approximately 1/3 of the original volume.
- Pour the jelly into jars and close with boiled lids.
- Turn over for 30-40 minutes to create a vacuum.
- Thick residues can be recycled (at ).
Boil the berries with water for 10 minutes.
Blackcurrant jam without cooking
Homemade preparations without cooking should be stored in the refrigerator; ripe blackcurrant jam for the winter is no exception. The benefits of this cooking method are maximum - vitamins, pectins, organic acids, and tannins are preserved. Classic ingredients (proportions 1:1.5):
- granulated sugar.
Cooking steps:
- Add sugar and repeat the grinding procedure.
- Leave for 24 hours at room temperature, covered with a towel.
- Stir occasionally.
- When granulated sugar is completely dissolved, pour into jars.
Grind the berries in a deep container (a blender or meat grinder will do).
With added orange
Currants combined with orange bring double benefits. In winter, this is important - it increases immunity and provides calories in the diet. Ingredients for spicy and healing jam:
- orange – 1 pc. for 1 liter of mixture;
- lemon – 1-2 pcs.
currants and sugar – 1:2;
How to make blackcurrant jam with orange:
- Let sit until juice appears (7-8 hours).
- Grind the mixture with a blender. You can use a meat grinder.
- Grind the orange with zest.
- Place the pulp into the container with the berries and stir.
- Allow the aroma to develop (stand for about an hour and a half).
- Squeeze a few drops of lemon into the bottom of each prepared jar.
- Pour the jam.
- Add a few drops of lemon on top, add 1 centimeter of sugar, and close tightly.
Cover the berries with sugar.
Classic delicious blackcurrant jam
Grandma's recipes are the most delicious. It looks like the same basic ingredients, but it turns out amazing. taste qualities. The length of time it takes to prepare the jam is justified. Ingredients:
- sugar – 1 glass;
- water – 0.5 cups.
currants – 1 glass;
Cooking technology:
- Start pouring the berries after the syrup has formed.
- Then every 5 minutes add a glass of berries and sugar alternately.
- Observe cooking conditions (slow heat, constant stirring).
- When all the food has been used up, let it cool slightly.
- Pour into jars of required capacity.
Boil water and one glass of sugar in a container.
Raspberry-currant
Assorted raspberries are a wonderful combination of flavors. Its benefits are beyond doubt. Blackcurrant jam for the winter with raspberries is a little more difficult to prepare, but it is worth the trouble. Required ingredients:
- raspberries – 500 g;
- sugar – 3 kg.
currants – 2.5 kg;
Cooking steps:
- We prepare the main berry.
- After the time has passed, we begin to heat the raspberries.
- Boil for 5 minutes, let cool slightly.
- Repeat the heating procedure.
- During the third boiling, combine both berries.
- Boil for 10 minutes.
- Distribute among jars and seal with sterile lids.
- Store in a cool, dark place.
Cover the raspberries with sugar (1/3 of the norm) to release the juice for 8 hours.
Blackcurrant jam in a slow cooker
Making currant jam for the winter in a slow cooker is new modern way, which does not require constant control over the cooking process. Classic ingredients: sugar and berries in a ratio of 1:1.5. The only drawback of this method is the small capacity of the multicooker capacity. The jam is prepared in the stewing mode.
Cooking steps:
- Turn on the multicooker.
- After the readiness signal has sounded, pour into jars.
- Roll up or close tightly with plastic lids (at the discretion of the hostess).
- The jam keeps well for 6 months.
Add berries and sugar on top.
Video: five-minute currant jam
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!Discuss
Blackcurrant jam for the winter
It is not without reason that the question of how to prepare blackcurrants for the winter in order to preserve vitamins arises every year for millions of housewives. This berry is cultivated in almost every area; it is considered a storehouse of biologically active substances and one of the most healthy products, which you can grow yourself or purchase inexpensively during the summer season.
There are a great many options for harvesting this berry. Before deciding on specific recipes, it is worth getting a general idea of what can be prepared from blackcurrants and how best to manage the harvest.
Preparation of raw materials
In order for the workpiece to turn out to be of high quality, it is important:
- pick currants in dry weather. It is best to do this in the first half of the day, but after the dew has dried;
- take currants fully ripe but not overripe. If there are bushes on your site different varieties, it is better not to mix the harvest harvested from them, since the berries may have different degrees of ripeness.
Harvested or purchased berries must be carefully sort through, removing the remains of twigs, get rid of crumpled and damaged specimens. Rinse the berries in running water, then drain in a colander. If possible dry currants, scattering them on a clean cloth or paper towel.
Berries processed in this way are suitable for all types of further processing.
Freezing and drying
For those housewives who have spacious freezers, choosing this method of preparing black currants as freezing- obvious. The product is perfectly stored without losing its consumer properties for a year and a half. In winter, it can be used to prepare any sweet dishes, baked goods, drinks, sauces, and can also be consumed fresh, since appearance and the taste of thawed berries is practically in no way inferior to fresh ones.
Processing the raw materials does not require much effort: washed and slightly dried berries are simply poured in 1-2 layers onto the bottom of flat containers (for example, plastic trays), which are placed in freezer. After 5-6 hours, the currants are poured into plastic bags, closed and stored. Before eating or for culinary purposes, the product is usually defrosted on the top shelf of the refrigerator or in the microwave, heating at full power for 1.5-2 minutes.
Drying blackcurrant also allows you to preserve all the taste characteristics and beneficial properties of the product. You can process the berries in the oven, microwave oven or an electric dryer, or use the old air-solar method. Many housewives use a combined method: they keep the collected currants for several days on pallets placed in a well-ventilated place (on the veranda or attic), and then dry them in the oven (about 5 hours at a temperature of no more than 55 degrees).
A product prepared in this way is considered the most healthy and high quality. It makes the best vitamin infusions and berry teas. In a tightly closed container, properly dried currants retain their properties for a year.
Jams, jellies and jams
Most housewives traditionally make a variety of sweet treats from blackcurrants. We will tell you about several interesting recipes making preserves, jams and jellies.
Volume: 2-2.5 l
Ingredients:
- fresh currants – 1 kg;
- sugar – 1.5-2 kg.
Preparation:
- Pass the prepared berries through a meat grinder or chop using a blender.
- Place the berry mass in an enamel container, add sugar and mix thoroughly.
- Cover the container with clean gauze and leave at room temperature for 1-3 days. During this time, the sugar will dissolve and the mass should acquire a jelly-like consistency.
- Transfer the jam into pre-washed, sterilized and dried jars. The surface of the berry mass should be 3-4 cm below the neck.
- Cover the surface of the jam in each jar with a layer (about 2 cm) of sugar. Seal containers with tight plastic lids.
After a sugar “crust” forms on the surface of the berry mass, the jars can be stored for 8-9 months in a cool place in the apartment. In the refrigerator, such a product does not spoil for up to a year. In this case, you can put less sugar in the “raw” jam (1.5 and even 1.3 kg per 1 kg of berries).
Volume: 3 l
Ingredients:
- currants – 1.5 kg;
- sugar – 2 kg;
- water – 1.5 cups.
Preparation:
- Make syrup from water and sugar.
- Immerse the berries in boiling syrup, boil for 5 minutes after boiling, skimming off the foam.
- Remove the jam from the heat and stir gently, shaking the pan in a circular motion.
- Repeat the boiling and stirring procedures.
- Boil the jam for the third time for 5 minutes, remove from heat and pour hot into sterilized and dried jars.
- Roll up the jars while hot metal lids(screw or regular, using a key) and leave until cool.
Properly prepared and sealed jam can be stored at room temperature for 2-3 years. The product has a fairly thick consistency. It can be used as a filling for homemade pies.
This unique recipe is a cross between “raw” jam and the classic “five-minute” jam. The resulting product is a beautiful jelly, in the thickness of which juicy, soft berries with a pleasant sour-sweet taste are evenly distributed.
Volume: 2 l
Ingredients:
- currants – 1 kg;
- sugar – 1.5 kg;
- water – 1 glass.
Preparation:
- Weld clear syrup from water and half the norm of sugar.
- Dip the currants into the syrup and boil for 5 minutes after boiling.
- Remove the pan from the heat, add the remaining sugar and mix well, being careful not to injure the berries.
- Cover the pan and leave at room temperature until cool.
- Place the jam in sterilized, dry jars. Try to distribute the jelly and berries evenly among all containers.
- Seal the jars.
Under sealed metal lids, such preparations can be stored for up to a year at room temperature, and for up to two years in a cool cellar. If you use plastic lids, it is best to keep the jars in the refrigerator and eat the treat within 8-9 months.
You can prepare blackcurrants for the winter in the form of jam or marmalade using additional ingredients. This recipe is interesting because of the subtle and piquant taste that characterizes the finished product.
Volume: 2 l
Ingredients:
- currants – 1 kg;
- sugar – 1 kg;
- dry red wine – 250 ml;
- lemon – 1 pc.;
- orange – 1 pc.;
- whole cinnamon – 1 small stick.
Preparation:
- Squeeze the juice out of the lemon. Remove the zest from the orange using a fine grater.
- Place currants, sugar and lemon juice. Mix everything well, bring to a boil and simmer over low heat for 3-4 minutes.
- Remove the container from the heat and leave at room temperature for 12 hours.
- Rub the berry mass through a sieve or grind it with a blender.
- Add the cinnamon stick and orange zest, bring to a boil and simmer for 8-10 minutes.
- Pour wine into the pan and cook the jam, stirring and skimming until the mixture reaches the consistency of thick sour cream.
- Transfer the jam into dry, sterilized jars (the containers should be filled to the very top).
- Seal the jars tightly, turn them over onto the lids and leave until cool.
The product is perfect for sweet sandwiches, layering homemade cakes, using as a component of creamy and curd desserts. In sealed jars, jam is stored at room temperature for up to three years or more.
Compote
Our grandmothers used a significant part of the blackcurrant harvest to prepare compotes, including those combined with other berries and fruits. Although the preparations required a significant investment of time and labor, it was difficult to do without them: the range of store-bought fruit drinks in those days was very scarce, and practically no one had such opportunities to preserve berries, such as freezing, for example. Today, currants, both fresh and frozen, have ceased to be a seasonal product, and store shelves are crammed with the most different drinks industrial production. Therefore, the labor-intensive process of “rolling up” dozens three-liter cans with homemade compotes is a thing of the past for most housewives. However, many are still interested in “concentrated” preparations, from which in winter they can make a large amount of tasty and healthy drink. We offer simple recipes of this type to the attention of our readers below:
Unlike the berry contents of “traditional” compotes, currants extracted from jars closed according to this recipe retain the aroma and taste fresh. It is suitable as a filling for homemade baked goods and even for dumplings. The liquid also turns out to be very concentrated. It can be used for instant cooking“fruit water”, compotes and jelly.
Volume: 3 liter jars
Ingredients:
- currants – 2-2.5 kg (how much will fit in jars);
- water – 1 l;
- sugar – 300 g.
Preparation:
- Place the prepared berries in sterilized jars up to their shoulders.
- Fill the jars with boiling syrup to the top, place them on water bath and sterilize for 15 minutes.
- Seal the jars hermetically, turn them over onto the lids, wrap them and leave until completely cool.
The product keeps well at room temperature for a year. This type of compote can be made without sugar, which is very important for people with diabetes. In this case, the berries in jars are poured with boiling water or juice heated to a boil, squeezed from any berries or apples.
Juice, syrup and wine
The process of preparing blackcurrant juice is usually not a problem, but the extraction methods may vary depending on the intended use of the final product. The easiest way is to use a household juicer, but you need to take into account that from many devices of this kind the juice comes out with a large amount of foam, which is then quite difficult to get rid of. When preparing syrup, it can be removed during the cooking process, but it interferes with canning the juice.
If it is important for you that there is no foam in the squeezed juice, use the old but reliable manual method:
- Place the currants in a wide enamel container and mash the berries with your hands or a wooden pestle;
- pour boiling water over the mixture (no more than 1 liter per 3-4 kg of berries), stir and leave until cool;
- Squeeze the mixture through a colander, trying to squeeze out the liquid as best as possible. The easiest way to do this is to place the mass in a colander in small portions and press on it with a plate of suitable diameter.
As a rule, many useful substances remain in the cake. To remove them, add a little more boiling water to it and repeat the spin operation. In this way, about 500-650 ml of juice is obtained from 1 kg of currants (up to 750 ml when using a juicer).
The product can be preserved without additives. To do this, it must be brought to a boil (but not boiled) and poured hot into sterilized jars to the top. Immediately seal the jars, turn them over and wrap them until they cool. This juice can be stored indoors for up to a year.
The syrup is used not only for culinary purposes: it is added to tea for colds. This is an excellent vitamin remedy that reduces fever, relieves headaches and coughs.
Volume: 1.2 l
Ingredients:
- blackcurrant juice – 1 l;
- sugar – 400 g.
Preparation:
- Pour the juice into an enamel pan, add sugar.
- Bring the mixture to a boil and simmer for 3-5 minutes, skimming off the foam.
- Pour the hot syrup into small sterilized jars, seal them, turn them over onto the lids and wrap until cool.
In a heated room, jars of syrup are stored for up to a year, and in the cold - up to two years or longer.
Homemade blackcurrant wine is a wonderful drink, tasty, aromatic, preserving all the beneficial properties of fresh berries.
Real wine is juice that has undergone a fermentation process with the help of so-called “wild” yeast (fungi that live on the skins of berries or fruits). The problem is that northern berries (including currants), unlike southern grapes, contain too much acid, which interferes with the life of microorganisms. Therefore, to make blackcurrant wine, the juice is diluted with water to reduce its acidity and sugar is added.
Ingredients:
- blackcurrant juice – 10 l;
- water – 10 l;
- sugar – 6 kg.
In this case, juice obtained using household appliances is suitable, but it is better to use the manual method of squeezing. Currants are not washed before pressing in order to preserve the maximum amount of yeast. Sugar must be added: its concentration in the berries themselves is too low to ensure normal fermentation.
Preparation:
- Mix the juice with water and fill the fermentation container (large jar or bottle) to no more than 3/4 of its volume.
- Heat a small amount of water, dissolve 2/3 of the sugar in it and add to the container.
- Install a water seal. This is done like this: close the container with a tight plastic lid with a small hole into which you insert thin tube. One end of the tube should be inside the jar of juice, but above its surface. The other is lowered into a small vessel with water, which is placed next to the fermentation container, and the end of the tube is immersed under water. During active fermentation (without access to outside air), the released gas escapes through the tube into the water.
- Wait until the end of active fermentation, when gas bubbles stop escaping through the “shutter”. On average it takes 7-10 days. The subsequent stage of slow fermentation will take from 3 weeks to a month. The container cannot be opened at this time, so as not to let outside air into it. Then the liquid will begin to “lighten” (particles of grounds will settle to the bottom);
- When the liquid becomes completely transparent, drain it, disturbing the sediment as little as possible. Remove the grounds and rinse the container. Pour the clarified product back, adding the rest of the sugar (it is better to first dissolve it in a small amount of slightly heated liquid).
- Reinstall the shutter. The second fermentation will not be too active and will end in 2-3 weeks.
- Wait until the liquid has completely clarified. Carefully, without shaking the sediment, pour it into clean jars or bottles, close them with plastic lids or stoppers and place in a cool, dark place.
The drink will “ripen” for 3-4 months. Young wine, which began to be made in the summer, can be tasted already in new year holidays. This product is stored at room temperature for 2-3 years without losing its taste, aroma and beneficial properties.
You can learn more about the technology for making blackcurrant wine from the following video:
There is an opinion that you can increase the strength homemade wine, increasing the amount of sugar in the juice. It is not true. "Wild" yeast converts sugar into ethanol, but die when its concentration in the solution reaches 14-16%. If there is too much sugar in the juice, the wine will turn out very sweet, but its strength will not increase.
Subject to the specified recipe ready drink it can be semi-dry or semi-sweet to taste, depending on the type of currant and the quality of the berries. To make fortified wine, add vodka or alcohol to the solution, which has not yet finished fermenting. In this case, the yeast immediately dies without having time to process part of the sugar, so the product turns out strong and sweet.
Pastila and candied fruits
You can also prepare blackcurrants in the form of “dry” delicacies, which are convenient because they can be stored for quite a long time without capping.
Ingredients:
- currants – 400 g;
- water – 200 ml;
- sugar – 400 g;
- powdered sugar – 50-100 g.
Preparation:
- Boil syrup from water and sugar.
- Immerse the berries in hot syrup, heat until foam forms, remove from heat and cool slightly.
- Cook in 3 batches, 2-3 minutes each at intervals of 30-40 minutes.
- Remove the currants from the syrup, place in a colander and leave for 10 hours.
- Place the berries on a cloth in one layer and air dry until they do not stick to your hands.
- Roll currants in powdered sugar, place in a clean, dry jar, cover with parchment.
The product can be stored at room temperature in a dry place for up to a year.
Properly prepared marshmallow does not stick to your fingers, releases well from the parchment, is cut into strips and easily rolled into rolls.
Ingredients:
- currants – 400 g;
- water – 60-70 ml;
- sugar – 250 g.
Preparation:
- Place the currants in a saucepan, add water and heat over low heat with a lid. When the skins of the berries begin to crack, remove from heat and cool slightly.
- Grind the berries with a blender into a homogeneous puree, add sugar and leave for 30 minutes.
- Bring the mixture to a boil and simmer for 10 minutes, stirring constantly.
- Pour the puree onto a baking sheet lined with parchment in a layer of no more than 3 mm.
- Dry in the oven at 50 degrees (the process will take 5-6 hours), or leave to air dry for 3-4 days.
When dried, marshmallows can be stored in moisture-proof containers for about a year.
Marinades and sauces
The product serves as an excellent addition to meat and poultry dishes, and can be used as an independent snack or as a component of fruit and vegetable salads.
Volume: approximately 3 cans of 0.5 l
Ingredients:
- currant berries – 1-1.2 kg (as much will fit into jars);
- water – 500 ml;
- sugar – 150 g;
- vinegar 9% – 40 ml;
- whole cinnamon, small sticks – 3 pcs.;
- allspice black pepper – 6 peas.
Preparation:
- Fill sterilized jars with berries up to the shoulders, put cinnamon and pepper on the bottom.
- Cook the marinade (add vinegar at the end of cooking) and fill the jars to the top.
- Pasteurize in a water bath for 10 minutes, seal, turn over onto lids and wrap until cool.
Pickled currants can be stored indoors for up to one and a half years.
Making blackcurrant sauce is very simple. IN basic recipe crushed berries are used as a base, to which a variety of spices and other components are added to give the taste of the product hot, spicy or any other shades.
Ingredients:
- black currant berries – 1 cup;
- sugar – 2 tbsp. l.;
- salt (optional) – 0.5 tsp;
- water – 0.5 cups.
If desired and to taste, use:
- dry spices - ground pepper, turmeric, cinnamon, cloves, bay leaf, coriander, cumin, cumin, etc.;
- herbs - dill, mint, basil, tarragon, etc.;
- hot pepper, garlic, ginger root (chopped).
Often lemon juice or citrus zest is added to the sauce; water is sometimes replaced with wine.
Preparation:
- The berries are crushed with a blender, water, sugar, salt and dry spices are added.
- The mixture is simmered over low heat for about 30 minutes, stirring constantly.
- 5-7 minutes before the end of cooking, add herbs (dry or fresh) and vegetables (chopped).
- If the mass contains solid fragments of herbs or vegetables, it is filtered and brought to a boil again.
- The thickened sauce is poured hot into small sterilized jars.
- The jars are sealed, turned over, wrapped and left to cool.
The finished product can be stored for about one and a half years at room temperature. The sauce is added to the most different dishes, it is very good for coating pieces of meat, poultry or fish intended for frying or baking.
Video
We suggest watching some recipes for blackcurrant preparations for the winter in video format:
Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (respectively, experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.
From varietal tomatoes you can get “your own” seeds for sowing next year (if you really like the variety). But it is useless to do this with hybrids: you will get seeds, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.
In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.
Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.
A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.
Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.
Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).
It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have " negative calorie“, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.
Oklahoma farmer Carl Burns developed unusual variety multi-colored corn, called Rainbow Corn (“rainbow”). The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.
