Making preparations for the winter from black currants: the best recipes. Marinades and sauces

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.

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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:

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.

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 properties of 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.

What can you cook from gooseberries for the winter - simple and original recipes

"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:

sugar - 3 kg;
currants - 2 kg;
water - 350 ml.

Cooking method:

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.

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 number of sugar, and you shouldn’t abuse it.

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:

granulated sugar- 1 kg;
currants - 1 kg.

Cooking method:

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 preparing jam in a slow cooker, you need to consider several factors.

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.

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 suitable for those who has big amount 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:

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 V 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.

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:

currant fruits - 4 kg;
granulated sugar - 2 kg;
cold water - 250 ml.

Cooking method:

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 in large saucepan water, 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.

There are other recipes for making currant jelly that are easier and faster to prepare. This recipe allows you to get tasty and natural jelly, which 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 work 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:

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. This method is not suitable for long-term storage.
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. Such a product will have long term suitability.

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:

currant berries - 1 kg;
granulated sugar - 300 g;
pumpkin - 1.2 kg;
butter - 30 g.

Cooking method:

Melt the butter.
Place currants in a saucepan.
Slice the pumpkin 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.

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:

currants - 1 kg;
sugar - 1.2 kg;
lemon - 1 pc.

Cooking method:

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.
4. Finely chop the lemon along with the peel and add to the jam.
5. Cook with lemon for 40 minutes over moderate heat.
6. When finished, pour the jam into jars and leave it until it cools down.

While the product is cooling, you should prepare paper for packaging. To do this, you need to cut paper circles 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 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 your overall health.

Currants, no matter what they are, white, red, black, are an extremely healthy berry (it contains more vitamin C than lemon), aromatic, special, piquant. You should prepare all its types for the winter. She is perfectly exposed to any food processing, including thermal.

Blackcurrant preparations

A very common cooking recipe that takes literally five minutes to cook. But it also retains vitamins from this berry. great amount. For one and a half kg of berries for such jam you will need half a glass of water and a kilo of sugar.

We sort the berries, peel them, rinse them in a colander under running water, and dry them in a convenient way. Pour water into the bowl in which we will cook the jam, add sugar and bring it to a boil over low heat and completely dissolve. Has the syrup boiled? Pour the berries into it, bring to a boil and simmer for another five minutes over low heat. Pour hot into sterilized jars, which also need to be closed with sterilized lids.

By the way, if you want the berries in this jam to be one to one and not wrinkle from the heat, before putting them in the syrup, pour boiling water over them, or even better, lower them into boiling water for three minutes and quickly drain them in a colander.

White currant preparations

You can prepare it in the same way (as white). Or you can mix these two types of berries. You will get currant jelly with special taste. But its main advantage is its beautiful transparent appearance and the absence of seeds. This jelly can not only be consumed with a piece of bread and tea, but also made into baked goods with it, where the jam will be used as a filling.

You will also need a kilogram of sugar per kilogram of berries. You will also need water - half a liter. We sort the berries, remove the branches from them, put them in a bowl and pour cold water. In this case, fill each kilogram of berries with half a liter of water. Place the berries on the stove, bring to a boil, but do not boil! Just before it boils, remove the pan from the heat.

The solution from the berries must be filtered. And grind the berries in a sieve with a masher. At the same time, hold the sieve over the strained water so that the juice from the currants flows into it. This will not be enough to completely squeeze out the berries. Therefore, we put the cake in gauze (in several layers) and squeeze it thoroughly over water.

Filter the juice through cheesecloth. Pour sugar into it and put it on the stove again. This jelly should be cooked for half an hour over low heat. Pour it into jars that have been sterilized in advance. When it cools, the jelly will become thick, since currant berries contain a strong gelling agent.

You can store jars of this jelly under nylon covers. But then you need to put the jars with it in the refrigerator.

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 biological treasure trove 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.

No raw material processing required special 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, close them and place them in storage. 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 everything 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 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. Close the containers tightly 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 in the “raw” jam less sugar(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 with hot metal lids (screw-on 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 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 subtle and spicy taste, which distinguishes the finished product.

Volume: 2 l

Ingredients:

currants – 1 kg;
sugar – 1 kg;
red dry 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 blanks required a significant investment of time and labor, it was difficult to do without them: the range of purchased fruit drinks in those days it was very scarce, and practically no one had such opportunities to preserve berries as, for example, freezing. Today, currants, both fresh and frozen, have ceased to be seasonal product, and the store shelves are full of 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” blanks, of which winter time you can make a lot of tasty and healthy drink. Simple recipes This type is what we bring 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 qualities 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 are poured into jars 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 mixture in a colander. in small portions and pressing on it with a plate of suitable diameter.

As a rule, there is a lot left in the cake useful substances. 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 in culinary purposes: It is added to tea for colds. This is an excellent vitamin remedy that reduces fever, relieves headache and cough.

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.
Spill hot syrup into small sterilized jars, seal them, turn them over onto 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 manually spin Currants are not washed before pressing in order to preserve them. maximum amount yeast fungi. Sugar must be added: its concentration in the berries themselves is too low to ensure normal fermentation.

Preparation:

Mix the juice with water and pour into a fermentation container (large jar or bottle) 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. Such a product is stored at room temperature for 2-3 years without losing taste, aroma and useful 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.

If the specified recipe is followed, the finished drink can be semi-dry or semi-sweet to taste, depending on the type of currant and the quality of the berries. To do fortified wine, vodka or alcohol is added to the solution that 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” treats, 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 great supplement to meat and poultry dishes, can be used as independent snack or 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.

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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.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing results in loss of nutritional benefits. plant products. As a result of the research, scientists found that the decrease nutritional value when frozen it is practically absent.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

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).

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.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with pleasant smell fresh soil.

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.

It is no secret that it is recipes for cooking without heat treatment that allow you to preserve all the beneficial substances in products.

You will need:

currants – 1 kg;
sugar – one and a half kg;
orange – 1 pc.

Cooking steps:

The berries are washed and sorted. Grind until smooth using a blender or meat grinder.
The orange is crushed in the same way. There is no need to peel it.
Everything is mixed and sugar is added. The mixture is infused for several hours, stirred from time to time. The sugar should completely dissolve.
The finished jam is placed in pre-sterilized jars and covered with lids.

To prevent jam made without cooking from spoiling, it is recommended to store it in the refrigerator or cellar.

When preparing, be mindful of cleanliness. Not only the berries, but also all dishes and hands should be ideally clean. If this rule is not followed, the jam is likely to ferment.

Jelly

The process of making jelly is more labor-intensive, but the taste ready-made dish worth the effort.

Required:

currants – 1 kg;
sugar – 4 cups;
water – 1 glass.

Cooking steps:

The washed and dried berries are placed in a container, water is added and put on fire. Heat to 70 degrees and simmer until a mushy mass is obtained.
The mixture is removed from the heat and immediately ground using a sieve. Gradually add sugar and put it back on the fire, after boiling, cook for a quarter of an hour.
The finished jelly is poured into pre-sterilized jars and covered with lids.
Banks are placed in hot water and sterilize for about a quarter of an hour.
The lids are rolled up. The jars are turned upside down and left to cool completely.

Not quite ripe berries are ideal for jelly. They contain a lot of the necessary gelling substance. To make the dish more tender, it is recommended to remove all the seeds.

Most often, jelly is added to tea. Compotes and even jelly are prepared from it. This is a great addition to ice cream. For children, this is a great opportunity to enjoy pudding or casserole, smeared with delicious jelly.

Feijoa compote: 7 step-by-step recipes

Recipe for delicious blackcurrant compote

Required:

currants – 1 kg;
granulated sugar - 3 cups.

Cooking steps:

The berries are carefully sorted, the stands are removed, washed and dried. You cannot preserve compote with twigs.
Currants are placed in jars. The container is about a quarter full.
Boiling water is poured into the jars and left for a quarter of an hour.
After the time has passed, the water is poured into the pan, sugar is poured into it, and the resulting mixture is left to boil over low heat.
The finished syrup is poured into jars and rolled up.
The jars are turned over and wrapped until completely cool.

If desired, you can add other berries to the compote, the taste will be even more rich and multifaceted (especially with raspberries).

Pickled black currants: a gourmet recipe

Pickling cucumbers or tomatoes will not surprise anyone. But pickled currants can cause a sensation among guests and household members.

You will need:

currants – 3 kg;
water – one and a half liters;
sugar – 1 kg;
acetic acid 70% – 15 ml;
cloves – 5 pcs.;
black pepper – 5 pcs.;
cinnamon – 1 incomplete tsp.

Cooking steps:

Currants are washed in cold water, dried and placed as tightly as possible in jars.
Water is poured into the container, sugar is added, and spices are added. The resulting mixture is brought to a boil over low heat.
The liquid is filtered and reheated. Acetic acid is added.
The hot marinade is poured into jars with berries.
The jars are covered with pre-sterilized lids and placed in a container with hot water for pasteurization.
The jars are pasteurized for a quarter of an hour.
After the time has passed, the jars are rolled up with lids and turned over until they cool completely.

Currants are a finicky berry. For sealing, only varnished lids should be used. If the syrup comes into contact with metal, its color will change beyond recognition and will look more like ink.

Homemade blackcurrant marmalade

You will need:

currants – 7 glasses;
water – 1 glass;
sugar – 9 glasses.

Recipes for preparing physalis for the winter: the best preparations

Cooking steps:

The currants are prepared: separated from the stalks and washed thoroughly.
Water is poured into the cooking container and berries are added. The mixture is brought to a boil.
When the mixture boils, add a third of all sugar and wait for it to boil again. At the same time, stir constantly.
Thus, sugar is added in two more steps. The main thing is not to forget to skim off the foam and stir.
The finished marmalade is poured into jars and covered with lids.

It should be borne in mind that in order to get marmalade, you need to cook the mixture at each batch for no longer than three minutes. Otherwise, the dessert will not work.

Classic currant jam recipe

No matter how original all the new culinary products are, it is difficult to imagine winter without the most common blackcurrant jam, familiar to everyone from childhood. This is exactly the kind of jam you want when you have a cold; it seems to have magic and quickly helps you get back on your feet even with a severe illness.

You will need:

currants – 1 kg;
sugar – 6 glasses;
water – 2 glasses.

Preparation progress:

The currants are carefully sorted, separated from the stalks and washed.
Water is poured into the cooking container and brought to a boil.
When the water boils, add the berries and cook the mixture for a quarter of an hour.
Sugar is gradually added, the jam is continuously stirred until it boils.
The finished jam is poured into pre-sterilized jars and rolled up.

Currants go well with all kinds of berries. You can safely add raspberries, strawberries, other varieties of currants and gooseberries to the jam. By changing the proportions, adding or subtracting some berries, you can diversify winter diet. Each jar will be extraordinary, unique, capable of surprising and delighting.

Canning blackcurrants: recipe with sprigs

Like any other berry, black currants must first be sorted and cleaned of dry leaves. It can be preserved with twigs. This makes it easier to eat. In addition, canned currant branches have another big advantage - they look more aesthetically pleasing.

Small cucumbers: secrets of canning

Ingredients involved in preparation:

black currant – 1 kg;
granulated sugar – 200-300 g (at your own discretion);
water – 1.5 liters;
citric acid – 10-15 g.

Cooking sequence:

First of all, fill a bowl with a deep bottom with water. Pour the berries there and rinse thoroughly. Using a colander, remove the twigs and berries from the water.
Transfer the berries to another bowl and let the water drain.
Dissolve sugar in water, gradually heating the syrup to boiling point. Let it stand for a minute.
Place the berries in sterilized jars.
Fill the jar with hot syrup and roll it up with a key. Place the jars upside down and cover with a blanket or thick towel.

Preserving black currants with cucumbers

The combination of cucumbers and black currants in one jar is a stunning duet that solves the problem of pickled cucumbers using acetic acid. The berry ingredient allows you to exclude cucumbers from the canning recipe. chemical acid, but still maintain their fresh crunch. The berries will give the cucumbers the necessary natural sourness, which will preserve the juiciness and freshness of the canned cucumbers.

We wash the berries. Pour the prepared currants into a jar of cucumbers, then pour everything boiled water. Cover the contents of the jar for a while tin lid. After the previous manipulations, drain the water from the jar back into the container in which it boiled.

Pour spices into the water, finely chop the garlic, and then bring the brine to a boil. Vinegar should not be added to the brine; it will be replaced by the acid secreted by currants. We put dill umbrellas in the jar and fill everything with brine.

Add aspirin to the jar, which will extend the shelf life of the product.

Cover the jar with a lid and screw it on.

Blackcurrant jam in 5 minutes (video)

Thanks to berry preparations winter will fill summer scents, because with their help it becomes possible to prepare a huge amount delicious dishes. With currant filling you get incredibly juicy and warm pies. It becomes possible to add various desserts and cocktails to the menu. What can we say about the most common cold tea drinking? winter evening with a jar of jam. The only disadvantage of such preservation is that it is eaten very quickly, and already with the onset of cold weather you understand that much more should have been covered.

Ingredients: 0.8–1.2 kg of sugar per 1 liter of water.

Place the prepared berries in jars up to their shoulders and pour boiling syrup over the edges of the neck. After 3-5 minutes, drain the syrup, bring to a boil and pour it over the berries in the jars again. Repeat this operation again. Pour the syrup a third time so that it slightly overflows the edges of the neck. Immediately seal and turn upside down until cool.

Blackcurrant compote in its own juice

1 kg of black currants, 0.7–0.8 liters of black currant or apple juice.

Place the prepared berries in jars up to their shoulders and fill them with freshly prepared blackcurrant or apple juice and sterilize.

“Cold” blackcurrant puree with sugar

Ingredients: 1 kg of black currants, 1.5–1.8 kg of sugar.

Pour the berries into a saucepan, add a few tablespoons of water and steam under the lid until softened. Rub the hot mass through a sieve.

Add sugar to the resulting puree and mix thoroughly. To dissolve the sugar, place the puree in a cold place for 8-10 hours.

When the sugar is completely dissolved, pour the puree into jars or bottles, seal and store in a cool, dark place.

Blackcurrant puree with sugar

Ingredients: 1 kg of black currants, 0.8–1 kg of sugar, half a glass of water.

Steam the berries under the lid with a small amount water and rub through a sieve.

Mix the resulting puree with sugar, heat to 70–80 °C, dissolve the sugar in it and pour the mixture into jars. Sterilize in boiling water.

Natural blackcurrant puree

1 kg of black currants, a third of a glass of water.

Steam the berries under the lid, add water and rub through a sieve. Place the puree on low heat, bring to a boil, then immediately pour into hot jars and seal.

Blackcurrant pureed with sugar

1 kg of black currants, 1.5–2 kg of sugar.

Select large berries, chop, mince and mix with sugar. Stir until the sugar is completely dissolved. Place the resulting mass into jars and seal. Store in a dark, cool place.

Blackcurrant with sugar

1 kg of black currants, 0.7–1 kg of sugar.

Mix the sorted and washed berries with sugar and place in jars. Place the jars in a cool place for 10–12 hours, then add berries and sugar and pasteurize them at 80°C.

Blackcurrant juice with pulp

Take: 1 kg of black currant berries, 1 glass of water, 0.8 liters of 40% sugar syrup.

Pour water into an enamel pan, bring to a boil, add berries and steam under the lid until completely softened. Rub the hot mass through a sieve and mix with boiling sugar syrup. Pour into jars and sterilize in boiling water.

To obtain 40% syrup, take 1.5 liters of water per 1 kg of sugar.

Natural blackcurrant syrup

Take: 1 kg of black currants, 1.5–2 kg of sugar.

Pour the berries into jars, sprinkling them with sugar in layers, and place them at room temperature in a dark place.

After 2-3 weeks, when the berries release juice and float to the surface, strain the contents of the jars through a colander. Add the sugar remaining at the bottom to the resulting syrup, heat the mass until it dissolves, pour into jars or bottles and seal.

This syrup can be stored for a long time. The remaining berries can be used to prepare jelly, compotes, etc.

Blackcurrant jam

Ingredients: 1 kg black currants, 500 g sugar.

Pour the berries into a cooking bowl, mash slightly, cover with sugar and set aside for several hours. After this, put on low heat and cook until done in one go or 2-3 times, interrupting cooking for a few minutes.

Assorted blackcurrant and gooseberry marmalade

Take: 500 g blackcurrant berries, 500 g, 500 g apples, 500 g pumpkin, 400 g sugar.

Cut sweet apples into slices without peeling and place in a saucepan. Peel the mature pumpkin from seeds and skin, cut into small pieces and also place in the pan.

Pour in a few tablespoons of water and steam the apples and pumpkin under the lid until completely softened.

Rub the hot mass through a sieve. Mash the blackcurrants and gooseberries with a wooden pestle, add sugar, stir and heat until the sugar is completely dissolved.

Rub this mass through a sieve and then mix with apple and pumpkin puree. Cook until done. Pack hot.

Blackcurrant jelly

Take: 1 kg of black currants, 200–300 g of sugar.

Mash the berries with a wooden pestle, transfer to a saucepan and bring to a boil over low heat. Cook for about 10 minutes, then squeeze out the juice. Bring the juice to a boil over low heat, dissolve the sugar in it and cook until tender, but no more than 20 minutes. Pack hot.

Blackcurrant marshmallow

Take: 1 kg of black currants, 600 g of sugar, 1 glass of water.

Place the berries in an enamel pan, add water and cook under the lid until softened. Rub the mixture through a sieve.

Mix the resulting puree thoroughly with sugar and boil in a saucepan until it reaches the consistency of thick sour cream.

Place the hot mass in wooden or plywood trays and dry in an oven heated to 60–70 °C for 10–12 hours. Cover with parchment and store in a cool, dry place.

Pickled black currants

Filling composition: 0.12-0.15 l per 1 liter of water table vinegar, 750 g sugar. On liter jar 8-10 clove buds, 5-8 peas allspice, a piece of cinnamon.

Fill the jars up to the shoulders with large ripe berries and pour over the hot marinade. Sterilize in boiling water.

Pickled currants are served with meat dishes.

Currants frozen in bulk

Select large and undamaged berries, wash and dry, place in molds or on trays and freeze.

Place frozen berries in plastic bags made of thin cling film, seal and store in the freezer.

Currants frozen with sugar

Take: 1 kg of berries, 150–200 g of sugar.

Select large, undamaged berries, wash, dry, mix with sugar and place in molds for freezing.

Wrap frozen briquettes in film, fold and store in the freezer.

How to dry blackcurrant berries

The berries are sorted, washed, dried and laid out in one layer on sieves. Dry at a temperature of 50–60 °C for 2–4 hours.

How to save fresh berries black currant

Black currant berries are not a long-lasting product, but in the refrigerator they can be stored for up to 2-3 months.

Berries intended for storage are collected in dry weather, when the dew has subsided. Berries picked after rain are not stored for long.

It is better to collect currants in bunches. You can also pick the berries themselves, but in this case they must first be dried, scattered in a thin layer.

Blackcurrant berries are stored in Bulgarian boxes, baskets, small boxes and plastic bags. Berries packed in boxes or baskets can be stored for up to 20 days.

The optimal storage temperature is 0 °C.

For packaging, ordinary household cling film bags with a capacity of 2–3 kg are used.

The berries are pre-cooled in the refrigerator and only then transferred to bags

If this is not done, then after cooling the berries in the bags will sweat.

Bags of berries are carefully tied or sealed. During control inspections during storage, care is taken to ensure that the berries are not overripe. Overripe berries burst and release juice.

Before consumption, the berries are first kept for several hours at a temperature of 4–6 °C and only then brought to room temperature.

We hope our recipes will help you decide how to prepare blackcurrants for the winter.

Bon appetit!