Currants for the winter - simple recipes for delicious preparations. Winter preparations from black currants: the best recipes What can be done with currants for the winter

If you are in this section of our website, then you are probably interested in proven recipes with a twist that will help you make excellent currant preparations for the winter. After all, it’s no secret that one of the healthiest berries is black and red currants: harvesting currants for the winter is traditionally included in the plans of all housewives involved in canning. Prepared currants for the winter: canned or frozen – are always incredibly tasty and incredibly healthy. Black or red currants will be a godsend for you in the winter when your family wants to eat something sweet or asks you to bake a golden brown pie. If you make currant preparations according to reliable recipes from our users, you will never be disappointed in canning, because your preparations of this berry will always turn out “excellent”.

Currant jam is rightfully considered one of the best fillings for baking. In addition, it is incredibly tasty to eat, even just spread on bread or directly scooped with a spoon from a bowl, washed down with aromatic amber tea. Currant jam for the winter according to our recipes turns out simply amazing! Therefore, before making currant jam, think that there is never too much of it, and roll up several jars more than you planned the day before.

Another wonderful preparation is currant jelly for the winter - an excellent dessert dish that will appeal to all family members, especially children.

If, despite the winter cold and cloudy weather, you often want to enjoy summer freshness and coolness during the cold season, do not forget to prepare currant compote for the winter, which not only perfectly quenches thirst, but also perfectly boosts the immune system, because it contains a huge amount vitamin C.

And currants pureed with sugar are almost no different in taste from fresh berries and take a minimum of time when preparing. Both black and red currants are suitable for this type of preservation: harvesting currants for the winter in this way will be amazingly tasty in any case.

Read our recommendations, and there will always be healthy and tasty red and black currants on the shelves of your cellar or basement: the winter recipes that we have prepared for you will help you stock up on this wonderful berry so that you can enjoy it during the cold season. Preparations made from black currant or from its red-cheeked “sister” will become a frequent guest on your table.

01.07.2018

Currant jam "Pyatiminutka" in glasses

Ingredients: blackcurrant, sugar, water

If you have a sufficient amount of blackcurrant, we strongly recommend that you prepare Pyatiminutka jam. This berry makes it amazingly tasty and beautiful!

Ingredients:
- 1 glass of black currants;
- 1.5 cups sugar;
- 0.5 glasses of water.

29.06.2018

Blackcurrant jam 5 minutes

Ingredients:

If you don’t like messing around in the kitchen, but want to close blackcurrants for the winter, then we advise you to use the “5 minute” recipe and make delicious jam from this berry.

Ingredients:
- 300 grams of black currants;
- 100 ml water;
- 400 grams of sugar.

28.06.2018

Redcurrant compote for the winter

Ingredients: water, sugar, red currant

From red currants you can prepare a very tasty sweet and sour red currant compote for the winter. The recipe is very simple.

Ingredients:

- 3 liters of water,
- 2 cups sugar,
- 400 grams of red currants.

25.06.2018

Gooseberry and blackcurrant jam

Ingredients: gooseberries, black currants, sugar, water

Gooseberries and blackcurrants are a win-win combination. It can be used in compotes and, of course, when making jam. We have prepared a recipe for such a delicious preparation just for you.
Ingredients:
- 300 grams of ripe red gooseberries;
- 150 grams of black currants;
- 350 grams of sugar;
- 0.25 glasses of water.

21.06.2018

Blackcurrant jam with orange

Ingredients: orange, black currant, water, sugar, orange zest

Blackcurrant and orange jam is very tasty and incredibly aromatic. It’s quite simple to prepare; our master class will tell you exactly how. This preparation will be very useful in the cold season.

Ingredients:
- 1 small orange;
- 1 glass of black currants;
- 50 ml water;
- 150-200 grams of sugar;
- 0.5 tbsp. l. orange zest (optional).

26.09.2017

Red currant tkemali

Ingredients: currants, pepper, spice mixture, garlic, sugar, salt, paprika, water

Tkemali sauce can be made not only from plums. It comes out very interesting from red currants. Use our detailed and step-by-step recipe to make this delicious sauce for the winter.
Ingredients:
- 800 grams of red currants;
- 3-4 pieces of chili pepper;
- 10 grams of spice mixture;
- 1 head of garlic;
- 1300 grams of sugar;
- 15 grams of salt;
- 10 grams of red paprika;
- water.

16.09.2017

Redcurrant marmalade for the winter

Ingredients: currants, sugar

You can make a lot of delicious things from red currants for the winter - jam, compote, and jam... Our recipe today is a detailed step-by-step instruction for making red currant marmalade. It turns out so delicious that you can’t stop eating!
Ingredients:
- 1 kg of red currants;
- 1.5 kg of sugar.

16.09.2017

Pickled cucumbers for the winter with red currants

Ingredients: cucumber, red currant, currant leaf, bay, water, sugar, salt, vinegar, cloves, pepper, cloves

For the winter, pickled cucumbers are often packed together with some vegetables - tomatoes, zucchini... But they also turn out very tasty and crunchy with red currants. Try this preservation, it will definitely not disappoint you!
Ingredients:
- 1 kg of cucumbers;
- 100 grams of red currants;
- 3 currant leaves;
- 2 dill umbrellas;
- 2 bay leaves.
For the marinade:
- 800 ml water;
- 100 grams of sugar;
- 45 grams of salt;
- 35 ml vinegar;
- carnation;
- black pepper.

09.09.2017

Compote of red currants with mint for the winter

Ingredients: red currant, sugar, water, mint

Red currants make a very tasty and beautiful compote, and if you prepare it with mint, you won’t find a more aromatic drink, believe me! Our simple recipe will help you close this compote for the winter without much hassle.
Ingredients:
- 450 grams of red currants;
- 200 grams of sugar;
- 1.5 liters of water;
- 2 sprigs of mint.

07.09.2017

Blackcurrant jam in a frying pan

Ingredients: black currant, sugar, cinnamon

Recipes for jam in a frying pan are amazing in their simplicity and speed. And this one - made from blackcurrant - will not be an exception. I can’t even believe that you can close a delicious and beautiful sweet preparation so easily.
Ingredients:
- 2 cups black currants;
- 2 glasses of sugar;
- 0.5 tsp ground cinnamon.

04.09.2017

Blackcurrant pureed with sugar for the winter

Ingredients: black currant, sugar

We advise everyone who loves blackcurrants to puree them with sugar for the winter. Unlike all kinds of jams and preserves, all the vitamins remain in currants prepared according to this recipe.
Ingredients:
- black currant - 1 kg;
- sugar - 1.5 kg.

04.09.2017

Blackcurrant compote for the winter

Ingredients: blackcurrant, water, sugar

For the winter you can make jam, preserves, and, of course, compote from black currants. Such a drink will be tasty, healthy, and very appetizing, with a rich, deep color. So it would be better to roll it into 3 liter jars - so that there is enough for everyone.

Ingredients:
- black currant - 250 gr;
- water - 2.6 liters;
- sugar - 250 gr.

02.09.2017

Redcurrant ketchup

Ingredients: currants, sugar, vinegar, starch, oil, pepper, salt

I recently found a recipe for ketchup that is made not from tomatoes, but from red currants. Don't be surprised, the sauce turns out very tasty. Be sure to try it.

Ingredients:

- 1 kg. red currant;
- 250 grams of sugar;
- 10 ml. apple cider vinegar;
- 10 grams of corn starch;
- 20 ml. vegetable oil;
- 3 grams of ground chili pepper;
- salt.

29.08.2017

Red currants, grated with sugar for the winter

Ingredients: red currant, sugar

Red currants, ground with sugar for the winter, retain all the vitamins found in fresh berries. In addition, cooked in this way, it turns out tasty and beautiful. Another advantage of this recipe is that it is simple and easy to prepare. Try it, you won't regret it!

Ingredients:
- 1 kg of red currants;
- 2 kg of sugar.

28.08.2017

Red currant adjika for the winter

Ingredients: red currants, pepper, garlic, basil, sugar, salt, chili

Red currant is an extraordinary berry! It makes not only great desserts and jams. You can also make delicious adjika from red currants for the winter. Yes, yes, exactly adjika. Don't believe me? Try cooking it according to our recipe and see for yourself!
Ingredients:
- 250 grams of red currants;
- 150 grams of red bell pepper;
- 1 piece of chili pepper;
- 4 cloves of garlic;
- 40 g basil;
- 30 grams of sugar;
- 8 grams of salt;
- 5 grams of ground red chili.

How to make delicious currant jam for the winter. Recipes, tips and recommendations from the culinary portal website

Currants are a real storehouse of health. Currants enhance hematopoiesis, reduce the acidity of gastric juice, reduce fermentation processes in the intestines and improve metabolic processes in the body. Currants contain 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than in citrus fruits. Interestingly, during processing, currants almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the beneficial properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but that’s just in case it’s quite hot in your house.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, the branches removed, the ends trimmed, washed and allowed to dry.

Blackcurrant jam “Pyatiminutka”

Ingredients:
12 stacks currant berries,
15 stacks Sahara,
300 ml water.

Preparation:
Rinse the berries and place in a sieve. Make syrup from half the norm of sugar and water, dip the berries in it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and immediately roll up.

Blackcurrant jam “Three by five”

Ingredients:
3 kg currants,
4 kg sugar,
3 stacks water.

Preparation:
Make syrup from sugar and water. Place washed and dried berries in boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and cook for 5 minutes after it starts boiling. Cool again. For the third time, put the jam on the fire, boil, cook for 5 minutes and package in sterilized jars.

Jelly blackcurrant jam

Ingredients:
11 stacks black currant,
1.5 stack. water,
13 stacks Sahara.

Preparation:
In a bowl for making jam, mix the berries and water, put on the fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Cool the jam and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stacks water,
1 kg currants,
2.5 kg of sugar.

Preparation:
Boil water, place the prepared berries in it and cook from the moment of boiling for 2 minutes. Rub the hot berry mass through a coarse sieve, add sugar, return to the heat and bring to a boil. After 3 minutes, remove from heat and pour into sterilized jars. Roll it up. The berry pulp can be frozen and used when cooking compotes.

Cold blackcurrant jam

Ingredients:
1 kg currants,
1-1.5 kg of sugar.

Preparation:
Place the washed and well-dried currants in an enamel or plastic bowl and mash with a wooden masher. You can use a blender, but this destroys vitamin C. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass into sterile dry jars, sprinkle sugar on top and place under plastic lids in a cool place.

Ingredients:
9 stacks currants,
3 stacks raspberries,
15 stacks Sahara,
300 ml water.

Preparation:
In a bowl for making jam, mix half the amount of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and package in sterilized dry jars. Roll it up.

Blackcurrant jam

Ingredients:
1 kg sugar,
1.25 kg blackcurrant puree.

Preparation:
Wash the currants, dry them and mince them or grind them in a blender. Rub the resulting mass through a sieve. You can do it another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the amount of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until ready for another 15 minutes. Place in jars, cool and store in the cold.

Blackcurrant jam with lemon

Ingredients:
1 kg currants,
1 lemon,
1.25 kg sugar.

Preparation:
Grind the washed and dried berries using a blender and beat with sugar. Place the bowl with the berries on the fire and cook, stirring constantly, until it boils. Then reduce heat and simmer for 15 minutes. Add thinly sliced ​​lemon, cook for another 15 minutes and remove from heat. Pack hot into clean jars, let cool without covering, then cover with paper circles dipped in vodka and seal with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g currants,
400 g apples,
4 stacks Sahara,
2 stacks water.

Preparation:
First, cook a syrup from sugar and water, dip the currants in it and boil, skimming off the foam, until the berries begin to burst. Add sliced ​​apples to the bowl and continue cooking until thickened. Transfer to sterilized jars and seal.

Blackcurrant jam with honey

Ingredients:
800 g currants,
800 g honey,
2 stacks water.

Preparation:
Boil honey and water, add the prepared currants and cook, skimming off the foam, until the berries become transparent. Pack into sterilized jars and seal.

Blackcurrant jam with oranges

Ingredients:
1 kg currants,
2 oranges,
1.5 kg sugar.

Preparation:
Sort and rinse the currants, remove the seeds from the oranges. Pass the berries and oranges together with the peel through a meat grinder, add sugar and mix well. Place on the fire, bring to a boil, remove from heat and place in sterilized jars. Roll it up.

Blackcurrant and raspberry jam

Ingredients:
500 g black currants,
1 kg raspberries,
1.5 kg sugar.

Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then place the bowl with the berries on the fire and cook over low heat, skimming off the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and seal.

Assorted raspberry and currant jam

Ingredients:
9 stacks currants,
3 stacks raspberries,
1 stack water,
15 stacks Sahara.

Preparation:
Pour the prepared berries with water, boil, add half the amount of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until it is completely dissolved. Cool, place in clean jars, and cover with plastic lids.

Assorted blackcurrant, raspberry and gooseberry jam

Ingredients:
7 stacks currants,
3 stacks gooseberries,
2 stacks raspberries,
1 stack water,
15 stacks Sahara.

Preparation:
The preparation method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to maintain the proportions - no more than 12 cups of berries to 15 cups of sugar.

Black and red currant jam

Ingredients:
1 kg black currants,
250 g red currants,
800 g sugar,
1 stack water.

Preparation:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in the bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is determined as follows: a drop of syrup does not spread over the plate. Place hot in sterilized jars, roll up, turn over, wrap.

It’s not the only type of currant that grows in our gardens: black currants are perhaps the most popular, but also red and white currants have their fans. Not everyone likes red and white currant jam due to the dry skins. Therefore, most often, to make jam from these types of currants, the berries are rubbed through a sieve to remove seeds and skin. Red and white currants gel better, which allows them to be widely used in the preparation of jam and jelly.

Jelly red currant jam

Ingredients:
1 kg red currants,
1 kg sugar,
1 stack water.

Preparation:
Pour the prepared berries into an enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Add sugar to the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot into sterilized jars and roll up.

“Cold” redcurrant jam

Ingredients:
1 kg red currants,
2 kg sugar.

Preparation:
Pass washed and dried red currants through a meat grinder or chop using a blender. Rub through a sieve and add sugar to the resulting mass. Stir with a wooden spoon until all the sugar has dissolved. Transfer the berry mass into clean, dry jars and cover with plastic lids. Keep refrigerated.

Redcurrant jam with vanilla

Ingredients:
1 kg red currants,
1.4 kg sugar,
1 stack water.

Preparation:
Wash and dry the currants. Boil the syrup with sugar and water, dip the berries in it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot into sterilized jars. Roll it up.

Assorted jelly of red currants and raspberries or strawberries

Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg sugar,
300 ml water.

Preparation:
Blanch the currants in boiling water for a few minutes, then rub through a sieve. Make raspberry or strawberry puree by grinding the berries in a blender. Combine both types of puree. Boil syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll it up.

Assorted jam of currants and walnuts with honey

Ingredients:
500 g red currants,
500 g black currants,
500 g apples,
1 kg honey,
1.5 stack. walnuts,
500 g sugar.

Preparation:
Wash the currants, cover with water and put on fire. Rub the softened berries through a sieve. Prepare a syrup from honey and sugar, dip apple slices and chopped walnuts into it. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring. Place the finished jam while hot in sterilized jars and roll up.

Redcurrant jam with bananas

Ingredients:
1 l red currant juice,
600 g sugar,
4-5 bananas.

Preparation:
In a bowl for making jam, combine currant juice, banana puree and sugar. Place on the fire, bring to a boil and simmer, reducing heat, for 40 minutes. Pour into sterilized jars and seal.

Redcurrant jam

Ingredients:
1 kg red currants,
1 kg sugar.

Preparation:
Crush the washed and dried currants with a wooden masher and rub through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Place hot into sterilized jars and seal.

Redcurrant and cherry jam

Ingredients:
1.5 kg red currant puree,
500 g pitted cherries,
1 kg sugar.

Preparation:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Place in sterilized jars and seal.

Redcurrant and watermelon jam

Ingredients:
1 kg red currants,
1 kg watermelon pulp,
1.5 kg sugar.

Preparation:
Grind the currants with sugar, add the watermelon pulp and boil for 30-40 minutes after boiling. Rub through a sieve. Pack into clean, dry jars and store in the refrigerator.

Redcurrant and gooseberry jam

Ingredients:
1.5 kg red currants,
1.5 kg gooseberries, slightly unripe,
3 kg sugar,
1.3 liters of water.

Preparation:
Place the prepared berries in a saucepan, add water and cook over medium heat for 30 minutes, mashing the berries. Add sugar, reduce heat and cook, stirring constantly, until all the sugar has dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and seal.

Seedless white currant jam

Ingredients:
1 liter of white currant juice,
1.3 kg sugar.

Preparation:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and cook over medium heat. Bring to a boil and continue cooking, stirring and skimming. As soon as the foam stops appearing, put the jam in sterilized jars and seal.

White currant jam

Ingredients:
1 kg white currants,
1.3 kg sugar,
2 stacks water.

Preparation:
Sprinkle the prepared white currants with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil syrup from the remaining sugar and water, add the berries with their juice to it and cook over medium heat until the berries are transparent. Pour into sterilized jars and seal.

Happy preparations!

Larisa Shuftaykina

Red currant pureed with sugar at home is simply a necessary preparation, because it is not only tasty and healthy, but also universal in use - whether for filling or jelly :)

Blackcurrant retains its properties even after preservation. Therefore, jam made from this miracle berry in winter will be a real godsend for you. Use it to prevent colds.

I suggest you learn how to make five-minute blackcurrant jam - vitamin C will be very useful to you in winter :) And with this cooking, the berries will not boil, but will retain most of the vitamins.

Blackcurrants are rich in vitamin C and my mother makes me eat handfuls of them. I don’t really like fresh ones, but I love currant marmalade. Marmalade is not difficult to prepare, the main thing is to do everything quickly.

This raw currant jam retains all the vitamins, it stands well and has a wonderful taste. In addition, it is not very sweet and cooks quickly. We will use black currants.

Large black currants are good in jam. In winter, such blackcurrant jam is in great demand: with pancakes, in pies... It’s not difficult to prepare, so let’s stock up on currants and cook!

Blackcurrant jam, pancakes and tea - it’s impossible to imagine a better breakfast. Sweet and sour blackcurrant jam is one of the most delicious jams I have tried. I'm sharing the recipe.

Properly frozen blackcurrants do not lose any of their beneficial properties, so preparing a couple of bags of blackcurrants for the winter is a great idea.

If we add an aromatic note of citrus to currant jam, we will get a completely new and unusual taste. Prepare such a healthy treat for your family and they will be grateful to you.

I think that for many people, jam made from currants is their favorite, but not everyone likes the presence of berry seeds in it; in this recipe you will learn how to make jam without them.

Every housewife should know the recipe for making blackcurrants pureed with sugar. This preparation turns out to be very useful, and there are dozens of options for using it in the kitchen.

People with diabetes are forced to deny themselves many pleasures, and things like jam are generally contraindicated for them, but there is a way to prepare this delicacy without harm to their health.

This simple recipe for currant jam with fructose will be useful not only for those who suffer from diabetes, but also for everyone who watches their figure and health - the taste is excellent and the benefits are obvious.

This is not only the easiest, but also the healthiest way to prepare aromatic currants. In winter, such a delicious delicacy will delight you with its amazing taste and help cope with the symptoms of a cold.

If you like currant preparations, then I offer you an excellent recipe for jam, which we will prepare from two types of this berry at once, you will get an incredibly tasty and aromatic assorted jam.

The most delicious source of vitamins in winter is aromatic currant jam; with this tasty delicacy you will not be afraid of any diseases, even children will be happy to be treated with this medicine.

For those who don’t like to tinker with preparations for a long time, I offer a fairly simple and quick recipe for currant jam, which we will prepare in the microwave - great taste in just a couple of minutes.

Currants are one of the first to ripen in our areas, which means it’s time to think about making them. I offer you a very simple recipe for jam, which we will make without water.

Who doesn’t love jam, especially those made from aromatic currants; everyone simply adore this delicacy. And since summer is the season for preparations, I offer you my favorite recipe for such jam.

Almost every housewife makes blackcurrant preparations for the winter, because they are extremely healthy and tasty. If your own garden abounds in fruits, you need to take care to preserve the harvest. There are many ways to do this, one of them is to make jam. The black garden berry is universal; jam, compotes, and juices are made from it for the winter. And healthy fruits are frozen so that later they can be used instead of fresh ones.

Options for preparing black currants for the winter

The easiest way to preserve the harvest of berries collected from your garden is to place them in the freezer. In winter, the product can be used for cooking compotes or as a filling for baked goods. Fresh fruits are added to tea and eaten sprinkled with sugar.

Another way to prepare for the winter is to make jam. Everyone loves this delicacy, especially children. The treat will bring pleasure to guests during tea drinking and will remind them of summer days.

A simple recipe for making currant juice or compote. A homemade drink is much healthier than a store-bought one. Children will definitely appreciate its pleasant taste. The best and easiest way to preserve the fruit harvest from a currant bush is to grind the berries with sugar. They store well in a cool place. Those who have a cellar should take note of this recipe.

Recipes for black currant berries

The harvested crop cannot be stored for a long time, otherwise the fruits will become soft and spoil. It is important to start canning right away. The currants need to be sorted, debris and twigs removed, and then washed. It is convenient to do this by using a colander or sieve, pouring some of the fruit into it.

Clean berries must be dried, scattered in a thin layer on a towel or baking paper. This recommendation is especially relevant if the housewife plans to freeze the currants whole.

Simple jam recipe

To prepare currant jam, you will need a basin or wide pan with a thick bottom. It is not recommended to use a thin-walled one - the sweet mass sticks to it. The following ingredients will be required:

• 1 kg of berries;
• 1 kg sugar.

Place the berries in a bowl, blend with a blender and add sugar. You can simply crush them to release the juice. The basin is placed on medium-intensity fire. The housewife must stir the berry mass without allowing it to burn. As it heats up, foam forms on top; it needs to be collected with a spoon. After waiting for the jam to boil, keep it on low heat for another 20 minutes.

The longer the treat is cooked, the thicker it becomes. For those who like very thick jam, it is recommended to increase the cooking time by another 10 minutes.

The hot delicacy is immediately poured into jars, having previously sterilized them over steam, and sealed. The container is turned over, wrapped, and after complete cooling, put away in the pantry.

Blackcurrant, grated with sugar

Clean dry fruits are sprinkled with sugar and ground using a wooden masher. You can use a blender. The second method is less preferable due to the oxidation process of the metal nozzle, but is more convenient and faster. The mass is left at room temperature for two days until the sugar grains are completely dissolved. At this time, it is stirred periodically.

It is convenient to store currants ground with sugar in half-liter glass jars. They need to be sterilized in any way and filled with sweet mass, leaving a little free space. Sprinkle a centimeter layer of sugar on top of the currants. The blanks are covered with polyethylene lids.

If the ground currants will be stored in a cellar or refrigerator, and not at room temperature, it is permissible to reduce the amount of sugar to 1.5 kg per 1 kg of berries.

Currant compote

• 600 grams of fruits;
• 300 g sugar;
• 2.7 liters of water.

The berries are carefully sorted, removing wrinkled and damaged ones, and placed in pre-sterilized jars. Bring water to a boil in a saucepan of suitable volume. It is advisable to use an enamel container. Boiling water is poured into a jar of berries, covered with a lid and left for 30 minutes.

After the specified time has passed, the liquid from the jar is poured back into the pan, leaving the fruits inside, sugar is added and stirred. Turning on the heat, wait until it boils, after which the container with currants is again filled with syrup and screwed on with a lid. The jar is left to cool in an inverted position, wrapped in a blanket.

Freezing for the winter

This method of harvesting blackcurrants for the winter is most often used because of its simplicity. The fruits are frozen whole. In this form, the crop is stored for several months. But first they need to be prepared:

• sort out the debris and remove from the branches;
• wash with cold water;
• dry on a towel.

Only intact, firm berries are suitable for freezing whole.

The prepared currants are packaged in small bags of 200 grams, tied and placed in the freezer. If there is a compartment for quick freezing, it is worth using it. After just 3 hours, the berries will harden and can be transferred to the top drawer of the freezer. In winter, whole berries are used to make compote or added to homemade baked goods.

Jam for the winter

You can make delicious jam from blackcurrant berries. It differs from jam in consistency. You will need a sieve to remove the skin of the fruit and get a homogeneous, almost transparent jam. The recipe includes only 3 ingredients:

• sugar – 1 kg;
• black currant – 1 kg;
• water – 200 ml.

Clean fruits are placed in a pan and filled with water. The housewife’s task is to bring the water to a boil; thanks to the high temperature, the berries will become soft, the skin will burst, and the juice will come out. Cooking is continued for no longer than 3 minutes.

Now you need to drain all the liquid into an enamel bowl and grind the berries through a sieve or cheesecloth to squeeze out the remaining juice. Place the pan with currant nectar on the fire, add the entire amount of sugar and cook until thickened, stirring occasionally.

It’s easy to check the readiness of the product - you need to take a little jam and drop it on a plate. If the mass does not spread when turned over, then it’s time to pour the delicacy into sterilized jars.

There are many options for preparing blackcurrants for the winter. Each recipe is good in its own way and worthy of attention. Busy housewives prefer the simplest methods - they freeze the berries whole or grind them with granulated sugar.

Black currant contains a large amount of vitamin C. When the berries on the bushes ripen, housewives have a question about what can be prepared from the juicy black berries, except.

Well, let's figure it out. You can use it to make pie fillings, decorate a cake, or make a dessert. For the winter you can roll up jams, delicious wine or freeze them. I’ll tell you what other recipes I prepare for my family.

In winter, you can boil delicious jelly from jam.

• 1 liter of water
• Half a glass of jam
• 2 tbsp. spoons of starch
• Sugar to taste

How to cook?

• We dilute the jam in water, heat it and strain through cheesecloth or a sieve. Place on the fire and heat, adding sugar if necessary.
• Separately, dilute the starch in a glass of water and pour it into the pan in a thin stream with constant stirring. Do not let the water boil violently, otherwise the jelly may become cloudy. As soon as the liquid thickens, turn it off and cool.

A simple recipe for blackcurrant wine without yeast

I promised to tell you about Spotykach. This is wine or liqueur, I don’t know what exactly to call it. The consistency is very thick, like jelly, and when you drink it, jelly marks remain on the walls of the glass. This was the first time I was treated to this drink. I liked it - it’s delicious, you can hardly feel the alcohol, you drink it like a compote. It’s clear in my head. But it’s not without reason that it’s called Spotykach – when I got up from the chair, I got tangled up in my legs. Seriously. They became heavy and cottony.

So, I'm telling you the recipe.

You will need:

• 1 kg black currants
• Three and a half glasses of water
• 1 kg sugar
• 750 grams of vodka or alcohol diluted to vodka

How to cook:

• Pass the currants through a meat grinder;
• Squeeze the juice through cheesecloth or a sieve;
• Mix sugar with water and make syrup;
• Add juice to it;
• Pour vodka into hot or warm syrup with juice and bring to 90 degrees;
• Bottle;
• There is no need to sterilize;
• Can be stored in the refrigerator.
• I keep it in the kitchen cabinet so it's out of sight. Otherwise, they will drink right away.

Blackcurrant compote

Compote for the winter is easy to prepare. I make it in three-liter jars.

• I pour in about a little less than half the jar of berries. I prepare them in advance, just like for jam;
• I fill it with hot water, cover it with a lid and leave it like that for 2 – 3 minutes;
• Then drain the water, add a glass of sugar and bring to a boil;
• I pour the syrup into a jar and seal it;
• I turn it over onto the lid and wrap it in a blanket until it cools.

Seedless currant jam

This recipe takes time, but it's worth it. Prepare the berries as usual.

• Grind the currants through a meat grinder;
• We wipe the mass through a sieve;
• Put the resulting puree on the fire and add sugar;
• It's better to do it in the evening. Boil for 8 – 10 minutes and leave until morning;
• Then in the morning we put it back on the fire for 10 - 15 minutes and cool until the evening;
• In the evening, heat for 15 minutes;
• Transfer to prepared jars; jam, cover with lids and cool upside down under a blanket until the morning.

Blackcurrant jelly

I made jelly according to this recipe when my daughter was little. Then I became too lazy to bother with it, and I happily forgot about it.

To make jelly, you need to squeeze the juice out of the berries. You can do this in several ways:

• Grind the berries through a meat grinder and squeeze out the juice through cheesecloth or a sieve;
• Use a juicer, but provided that it is intended for small fruits;
• Beat in a blender and also use a sieve or gauze to separate the juice from the pulp.
• I did this, scrolled through a meat grinder and added hot water (about half a glass of water for 2 liters of juice). Then she put it on the fire, warmed it up and passed it through a sieve.
• The cake can be used to prepare compote or, alternatively, dried and brewed as tea or added to tea. It turns out very tasty - an unforgettable summer aroma of black currant.
• Add sugar to the resulting juice and boil for 10-15 minutes after boiling. We take sugar at the rate of half a kilo for each liter of juice.
• Place into jars while hot and leave until cool.

How to freeze berries

Frozen berries retain as much nutrients as possible. And there are many cooking options. Use for compote, jam, pie filling, tint cake cream or use for dessert.

I usually use two options.

Recipe No. 1

• Sort, wash and dry the berries. It is better to choose large fruits without damage.
• Then place them in containers in a single layer or on a baking sheet and place in the freezer until completely frozen. And only then I put it into portioned bags. I use it for fruit drinks or fillings for pies.

Recipe No. 2

I like the second option better. It is, of course, time-consuming in the process of preparing for freezing. But then he more than makes up for the time invested in it.

1. I prepare the berries as usual. I won't repeat myself;
2. I grind it in a meat grinder or blender. Depends on the amount of processed raw materials;
3. Then I take small containers, about 350 grams - enough for a serving;
4. I put the ground mass there and add a tablespoon of granulated sugar, mix and put it in the freezer. All.

Blackcurrant leaves for tea

I really love tea with mint and currant leaf. At the dacha is a wonderful rest for the soul. But even in winter I want to enjoy the pleasant aroma of summer. Therefore, I prefer to prepare currant leaves for the winter. I select young tender leaves, wash and dry. Then I dry it to the desired condition in a cool place. I have a hayloft - that’s where I dry my leaves.

Or you can mention fermentation of leaves. How to do it?

• We collect the leaves, spread them in a thin layer on cotton cloth and dry them for 12 hours at a temperature of 20-24 degrees;
• Place in the freezer for a day. Then they are easier to twist;
• We put four leaves together and roll them into a roll;
• Then rub it in your hands. They release a little moisture;
• Place all the rolls in a cup, cover with a saucer and top with a damp cloth. Keep it for 6 – 7 hours. We constantly moisturize the fabric;
• Cut the resulting rolls into pieces of 1-1.5 cm;
• We place it in an electric dryer, if not, then in the oven. The door is slightly open. 170 degrees for half an hour;
• Divide into jars.

I add currant leaf to black tea and treat it to guests and my loved ones.