Traditional winter jelly from white currants

List of products to cook healthy treats small - we only need white currant in the amount of 1 kilogram and the same amount of sugar.

Wash the berries. It is not at all necessary to remove them from the branches, because we will grind the berry mass, which will allow us to separate the juice and pulp from the skin, twigs and seeds. Just place the currants in a pan (not an aluminum one, but preferably an enamel one).

Pour 50 ml of water into it and turn on the burner. Cover the pan with a lid to allow steam to form inside. Under its influence, the berries will soften and the skin will burst. In this form, the currants are easy to grind. We will need a sieve, it’s good if you have a small one. Place part of the mixture into it and rub with a spoon. The cake will remain in the sieve. It can be placed on cheesecloth and squeezed out. Process the entire berry mass in this manner. We will turn the resulting clean pulp into jelly.

Place a bowl of berries on the fire and add sugar. As the mass heats up, its surface will begin to become covered with airy foam. It needs to be removed. If you do not do this, the transparency of the jelly will be lost. After boiling, the heat should be reduced slightly. The delicacy should be cooked for at least 40 minutes. It is worth stirring the boiling mass periodically so that the liquid evaporates faster. Don't forget to sterilize containers and lids. Pour the finished jelly into jars immediately after turning off the heat. Screw on the lids, turn the jars over winter preparation and wrap them up.

Recipe for currants without cooking

Ingredients: white currants – 1 kg; sugar – 1.3 kg.

Since this berry contains a sufficient amount of pectin, it is possible to make jelly from it without cooking. However, it is worth understanding that juice that has not undergone any heat treatment at all will simply deteriorate during storage after some time; it will not last until winter. Therefore, it is advisable to at least bring the product to a boil. This is exactly how we will prepare the delicacy this time.

So, wash the berries and dry them. Then the raw materials must be crushed. This can be done using a mortar or another method. Our task is to extract the juice. Then we rub the pulp through a sieve and gauze. This way we can get rid of the seeds and skin. Drain the fruit mixture into a suitable saucepan, add sugar. There is quite a lot of it, so it won’t be possible to dissolve it quickly. Turn on the heat and stir the syrup constantly, otherwise the sugar will burn to the bottom. Usually, by the time the mass boils, the sugar grains are completely dissolved. In order for the jelly to be able to be stored all winter, you need to boil it for one minute. Then immediately pour into jars (sterilized only). Roll up the containers with lids, turn them over and cover with a blanket. Store uncooked jelly in the refrigerator.

Jelly from plums, apples and white currants

Housewives will like this recipe for its simplicity, and finished product will be appreciated for it excellent taste, pleasant color, aroma and consistency. Apples and currants - these components contain a lot of pectin, and plums will add a pink tint to our dessert.

Ingredients– white currants – 0.5 kg; plums – 0.5 kg; apples – 5 pcs.

Take apples that are green, firm and juicy. Fruits with a loose structure are not suitable. You can use any plums. Wash all the fruits and berries and let the water drain from them. Puree the currants with a blender, place in a sieve and strain. Divide the plums in half and remove the pits. Do not touch the apples yet, otherwise they will darken. Pour boiling water over the plums for 5 minutes, then transfer to cold water. Now it is easy to remove the skin from the fruit. And the pulp should be ground or crushed in a blender.

Combine currant juice and plum mass and put on fire. Now let's get to the apples. Cut off the skin, remove the seed pods, and cut the pulp into cubes. Immediately place the apple slices into the hot fruit mixture.

Bring to a boil, use an immersion blender to chop the apples until they turn into a homogeneous puree. Now put sugar in the pan. It will dissolve quickly in the hot fruit mass, but you still need to stir. After boiling, cook the jelly for 5 minutes, turn off the burner. The next day, bring the jelly to a boil and pour into jars, screw. Leave them upside down and covered with a warm blanket until they cool down. In the future, the product can be stored in the cellar.

Do you see how easy it is to make white currant jelly?! The recipe without cooking is especially interesting, as it does not require much time and allows you to preserve more of the vitamins that the berries contain. We are sure that you will definitely like at least one of the recipes, but to appreciate the taste of the jelly, you need to cook it. Now is the time for this - many people have already ripened currants in their gardens.

Currants are very healthy berry. It reduces the acidity of gastric juice and improves metabolic processes in the human body. Currants contain great amount useful substances, among which are:

• Potassium
• Ascorbic acid
• Vitamins
• And much more.

Currants strengthen the immune system, especially in winter. Currant is an amazing berry. During heat treatment, it practically does not lose its beneficial properties. One of the most the best ways stocking up on currants for future use - making jam.

Currant jam practically does not lose the beneficial properties that fresh berries contain; it is perfectly stored. For the winter, you definitely need to prepare several jars of this vitamin miracle.

Currant jam is quite simple to make. It cooks quickly and minimum quantity additional ingredients. Processing the berries will not take much time. It will be enough to trim the ends, remove the branches and rinse well.

Currants come in black, red and white. On this page we will tell you how to make currant jam: from black, red and white. We'll show you detailed recipes with photos and videos. We'll tell you how to make currant jam without cooking.

Recipes for blackcurrant jam for the winter.

Black currant is one of the most common berries from which jam is made. We have selected for you some very tasty and simple recipes jam from black currant.

Recipe: Blackcurrant jam “Five Minute”

• 12 cups black currants.
• 15 glasses of sugar.
• 300 milliliters of water.

Cooking process:

1. Rinse the berries well and place them in a sieve.
2. Make syrup from half the sugar and water and dip the currants into it. Place on the fire and cook for 5 minutes.
3. Remove from heat, stir in the other half of the sugar and roll into jars.

Video.

To prepare you will need the following ingredients:

• Blackcurrant – 3 kilograms.
• Sugar – 4 kilograms.
• Water – 3 glasses.

Cooking process:

1. Prepare the berries.
2. Make syrup from sugar and water.
3. As soon as the syrup boils, add currants to it.
4. Cook for 5 minutes.
5. Cool. And so three times.
6. After the third time, roll the jam into jars.

To prepare gelled blackcurrant jam you will need:

• Blackcurrant – 11 cups.
• Water – 1.5 cups.
• Sugar – 13 glasses.

Cooking process:

1. Prepare the currants. Clear it of leaves, wash it well, sort it.
2. Then mix water and berries in a cooking container.
3. Place on the fire and cook for 10 minutes.
4. Remove from heat, pour sugar into a container, stir.
5. Let the jam cool and put it into jars.

Video.

• Water – 6 glasses.
• Currant berries – 6 cups.
• Sugar – 2.5 kilograms.

Cooking process:

1. Prepare the currants.
2. Boil water, add berries and cook for 2 minutes.
3. After this, rub the future jam through a sieve. Add sugar and put on fire again.
4. Cook for 3 minutes. After cooking you can roll it up ready-made jam to banks.

Blackcurrant and raspberry jam for the winter.

• Blackcurrant – 9 cups.
• Raspberries - 3 cups.
• Sugar – 15 glasses.
• Water – 300 milliliters.

Cooking process:

1. Prepare the berries.
2. In a container for making jam, mix: 7.5 cups of sugar, raspberries, currants and water.
3. Place on the fire, bring to a boil and cook for 5 minutes.
4. Remove from heat, add the other half of the sugar and mix everything thoroughly. Can be rolled into jars.

Photo: Recipe for blackcurrant jam

To prepare you will need:

• Sugar – 1 kilogram.
• Blackcurrant puree – 1.25 kilograms.

Cooking process:

1. Prepare the currants. Rinse, sort, dry.
2. Pass through a meat grinder or blender.
3. Rub the resulting mass through a sieve.
4. Mix 0.5 kilograms of sugar with the resulting puree.
5. Place on the fire and cook for 15 minutes.
6. Pour in the rest of the sugar and stir thoroughly until completely dissolved.
7. Can be rolled into jars.

Video.

Blackcurrant jam with lemon.

Ingredients for cooking:

• Currants – 1 kilogram.
• Lemon – 1 piece.
• Sugar 1.25 kilograms.

Preparation:

1. Prepare the currants. Sort, wash and dry.
2. Grind the currants in a blender and beat with sugar.
3. Put on fire, stir constantly.
4. Cook for 15 minutes.
5. Add chopped lemon. Cook for another 15 minutes.
6. Remove from heat and pack into jars.

Cooking video.

Recipes for red currant jam for the winter.

Red currants are less popular than black currants, but the jam they make is no less tasty and healthy. Here are some recipes for redcurrant jam.

Photo: Classic redcurrant jam recipe

To prepare red currant jam classic recipe you will need ingredients:

• Sugar – 1 kilogram.
• Vanilla - to taste.

Cooking process:

1. First of all, prepare the berries. Sort, remove the stems and wash well.
2. Then add sugar to the currants and leave to steep until juice appears.
3. Place on the fire and bring to a boil. The whole mass should cook for a few minutes. The sugar should completely dissolve.
4. After this, the mass of berries needs to be strained. It is recommended to strain through a sieve to preserve all the beneficial substances.
5. Now you can roll it into jars.

Video.

Redcurrant jam with bananas for the winter.

Ingredients for cooking:

• Red currant juice – 1 liter.
• Sugar – 700 grams.
• Bananas – 4 pieces.

Preparation:

1. Make redcurrant juice using a juicer.
2. Using a blender, puree the bananas.
3. Add juice and sugar to the puree.
4. Place on the fire and cook for 40 minutes from the moment of boiling over low heat.
5. Roll the jam into jars.

Redcurrant jelly for the winter.

To prepare you will need:

• Red currants – 1 kilogram.
• Sugar – 1.3 kilograms.
• Water – 1 glass.

Preparing jam:

1. The currants are prepared - sorted, washed, dried.
2. Then mash the berries with a fork. Water is added to the resulting mass and put on fire.
3. Bring to a boil, then filter through cheesecloth. Squeeze out the juice. You need to put sugar in the juice and put it on the fire for 30 minutes from the moment it boils.
4. As soon as the juice thickens, you can remove it from the heat and roll it into jars.

Recipes for white currant jam for the winter.

White currants are very rich in pectin. This means that it is quite easy to get from it jelly jam without resorting to gelling agents. Below you will see recipes for white currant jam for the winter.

The principle of making jam from white currants is no different from the principle of making jam from red or black berries.

Ingredients for cooking:

• Sugar – 1 kilogram.

Preparation:

1. Extract the juice from white currants using a juicer.
2. Add sugar to the resulting juice. We put it on fire.
3. While heating, stir the mixture constantly.
4. Cook for a few minutes.
5. Then we roll it into jars.

To prepare you will need:

• White currants – 1 kilogram.
• Sugar – 1.3 kilograms.

Preparing jam:

1. The currants are sprinkled with 1 kilogram of sugar and left to brew for several hours.
2. Sugar syrup is prepared from 300 grams of sugar and 2 glasses of water.
3. Sugar syrup is mixed with berries and cooked over low heat until transparent.
4. The jam is ready, you can pour it into jars.

Currant jam without cooking.

Currant jam retains all its vitamins and nutrients without cooking nutrients. Without heat treatment The jam turns out to be very healthy. Here are some recipes.

Cold blackcurrant jam without cooking.

Ingredients:

• Currants – 1 kilogram.
• Sugar – 1 kilogram.

Preparation:

1. Wash the currants, sort and dry.
2. Mash the berries using a wooden masher.
3. Mix the resulting mass with sugar and stir until the sugar is completely dissolved.
4. Place the jam in jars and sprinkle sugar on top. Close plastic lids and send it for storage.

Recipe: White currant jam without cooking.

You can make white currant jam without cooking. To do this you will need:

• White currants – 1 kilogram.
• Sugar – approximately 1.5 kilograms.
• Orange – 2 pieces.

Preparation:

1. The currants are washed well under running water and ground in a meat grinder.
2. The puree is mixed with 1 kilogram of sugar. Then add the rest of the sugar.
3. Grind 2 oranges in a meat grinder and add them to currant puree.
4. Then you need to mix everything thoroughly.
5. Place into jars and cover with plastic lids. It is advisable to sprinkle a little more sugar on top.

White and red currants are no less useful than black currants, and in some respects they even outperform. Due to their high content of pectin and fiber, these berries cleanse the body of toxic substances, as well as from “bad” cholesterol, which helps prevent heart attacks. Berries are rich in vitamins A, E and C, have a powerful antioxidant effect, and prolong youth. High content Potassium and iron in berries have a beneficial effect on blood vessels, cardiac and hematopoietic activity of the body. White currant has virtually no coloring matter and does not cause allergies.

If I always prepare black currants “raw” - I rub them with sugar, then I make jelly from red and white currants. I tried many ways to cook jelly: adding water, boiling down the juice, until I found this recipe - quick and not very labor-intensive.

I made jelly for this recipe from, as well as from a mixture of red and white currants. In this case, an example of cooking jelly from a mixture of two types of berries.

For 1 kg of berries you will need 1 kg of sugar. I put a little less sugar - I prefer a more sour taste.

Wash off dust and other contaminants and lightly dry on a towel. There is no need to cut off the branches and tails - we will get rid of them later.

Place the berries in a cooking container and add all the sugar according to the recipe and mix.

Stir the contents periodically for 10 minutes: the sugar begins to soak in the juice of the berries.

With each subsequent stirring, the sugar becomes more and more saturated with juice and dissolves.

These periodic stirrings will take 1-2 minutes, no more.

Turn on the stove (I have a gas one) and place the contents on strong fire. We note the time - it will take us 8 minutes to cook. To prevent the contents from burning, continuously stir the berry-sugar mixture with a wooden spoon with a long handle.
After 3-4 minutes, signs of boiling appear.

Then the berries begin to actively burst and foam appears. At 6-7 minutes there is a lot of foam! Actively mix the contents.

Important: when choosing a cookware for cooking, you need to take into account the fact that the foam actively rises; the cookware should have high walls so that the jam does not escape.

At the 8th minute the foam begins to settle, turn off the stove.

Dump the berries into a colander, which we conveniently place on another container. We wipe the contents through a colander using a wooden spoon.

I don’t really bother if berry seeds get through the colander here and there.

This berry is delicious both fresh and canned. The variety of currant varieties allows you to create the same variety on the shelves in the cellar. Red, white, black - choose according to your mood! Moreover, the choice of black, amazingly tasty and rich in vitamins like the wish “there is always black caviar and drive a black Mercedes"...

The name blackcurrant comes from the old Russian word “currant”, which meant a strong smell. Red and white currants have almost no smell, but the smell of black currant is enough for everyone. Berries, leaves and branches smell.

Black currant is very flexible - widespread in all countries with temperate climates. In Russia it is grown everywhere: both in the south and in the north. Even beyond the Arctic Circle!

Beneficial properties of black currant

According to nutritional and medicinal properties one of the most valuable berry crops. It is unusually rich in vitamin C. The berries contain from 5 to 12% sugars (glucose, fructose and sucrose), 2-4% acids (citric and malic), vitamins C (80-100 mg per 100 g), B1 and carotene, pectin and tannins.

In addition, currants have a tonic effect, help fight fatigue and bad mood, and increase appetite.

Smokers should especially lean on black currants, because, as you know, nicotine removes vitamin C from the body and this makes us more susceptible to various diseases.

In addition to vitamin C, currants contain many B vitamins, which not only have a beneficial effect on nervous system and help cope with depression, fatigue and insomnia, but also significantly improve appearance, skin and hair condition.

In addition, currants contain quite a lot of vitamins E and D - well-known antioxidants that protect against early wrinkles and aging; currants can be safely called a beauty berry.
Blackcurrants are often prepared in brandy, like cherries. You can make wine and liqueurs from it, and from young currant leaves you can make a drink that tastes like brandy. In addition, black currant leaves are added to pickled cucumbers. Leaves brewed in boiling water resemble green tea and can pleasantly change the taste regular tea. Berries are added to desserts and made into delicious jam.

It comes from black currants excellent puree, not only tasty, but also extremely healthy: for 6 people you will only need 225 g of currants and 75 g of sugar. Remove the stems from the berries and sprinkle them with sugar in a bowl. Leave for 30 minutes, then you can either immediately pass the berries through a sieve or, to make it easier, beat them first food processor and then pass through a sieve to remove the seeds. Pour into a pitcher and refrigerate until ready to serve or use in the recipes below.

Beneficial properties of red and white currants

Although red and white currants are inferior to black ones in terms of vitamin C content, they are ahead of black ones in terms of the amount of iron needed by our blood vessels and potassium, which has a beneficial effect on the heart and is excreted from the body. excess liquid preventing swelling and bags under the eyes from appearing.

Folk currant recipes

Currant decoction

A decoction of red and white currant berries can replace antipyretic pills and help with anemia, cough, atherosclerosis and rheumatism. How to prepare a decoction: wash ripe berries, let the water drain, place in enamel pan, add boiling water and cook over low heat for 10–15 minutes. Currant decoction is recommended to drink for those who have recently recovered from a cold or flu, during pregnancy and in other cases when the body needs a large amount of vitamins.

Decoction of dried berries for hypertension

How to prepare the decoction: 2 tbsp. spoons of dried currants pour into a glass hot water, boil for 10 minutes over low heat, leave for an hour and filter. Take the decoction 1/4 cup three to four times a day.

Juice from fresh berries currants are often used to prevent exacerbations of gastritis with low acidity, cholecystitis, and intestinal dysbacteriosis. But for gastritis with high acidity

At peptic ulcer It is better to exclude currants from the diet. Too much sour berries may cause exacerbation of these diseases.

Beneficial properties of currant leaves

Currant leaves can be brewed with tea to add flavor to the drink and enrich it with vitamins, which are found not only in berries.

Besides currant leaves and kidneys have a bactericidal effect, and if so, you can safely add them to various pickles and marinades. Currant leaves will make your preparations incredibly tasty and will prevent the contents of the jars from fermenting.

Infusion of currant leaves

How to prepare the infusion: take 5 tbsp. spoons of dry or fresh crushed leaves are poured into 1 liter of boiling water and left for an hour in a sealed container. Drink freshly prepared infusion instead of regular tea, 3-4 glasses a day. It should be noted that as remedy Only young currant leaves are suitable. They are harvested in the summer, after the berries are ripe. The collected leaves are slightly dried in the oven, and then dried in a dark, dry place. This infusion is used as a diuretic, laxative and diaphoretic.

Currants for a healthy complexion

To give the face a healthy color and refresh tired skin, soak gauze with water and then freshly squeezed blackcurrant juice, apply a compress to the face and neck, and leave for 30 minutes. After removing the mask, wipe your face with a piece of ice or a cotton swab dipped in very cold water.

Currant recipes

Redcurrant jam "Zaryanka"

1 kg of large-fruited red (or white) currants, 1.3 kg of sugar, 1 glass of water, vanillin.

Sort the currants and rinse thoroughly. Boil syrup from sugar and water in an enamel pan. When it boils, immerse the berries in it, shake the pan to distribute the currants evenly and cook over medium heat for 20 minutes after boiling.

Then take a sample: if the cooled jam in a tilted spoon does not pour out, but remains in the form of jelly, then it is ready. You can add vanillin to it and roll it up.

Jam from currants, apples and walnuts"honey"

0.5 kg black currants, 0.5 kg red currants, 0.5 kg apples, 0.5 kg sugar, 1.5 kg honey, 2 cups walnuts, 1 cup water.

Sort the fruits and wash them. Core the apples and cut into slices. Tear off the stems from the currants. Rinse the nuts with boiling water, dry and chop.

Pour the berries into a saucepan, add 1 glass of water, cover with a lid and cook over low heat until tender. Then mash and rub through a sieve.

Boil honey and sugar in an enamel bowl, add apples, nuts, and grated currants. Cook, stirring constantly, over low heat for no more than an hour. Place in sterile jars and seal.

Blackcurrant jelly

First way. 1 kg black currants, 700 g sugar.

Mix currants with sugar, put on fire, bring to a boil, boil for 10 minutes and pour into sterile jars. Cool and close with nylon lids.

Second way. 1 liter of blackcurrant juice, 1 kg of sugar.

Dilute sugar in blackcurrant juice, put on fire and boil, stirring, to a temperature of 105 degrees. Pour hot jelly into sterile jars, let cool and close with nylon lids or parchment paper.

Black currant fig

1 kg of black currants, 0.5 kg of sugar, 50 g of water.

Mix the berries with sugar, add water and put on low heat. Stirring constantly, cook until the thickened mass begins to lag behind the bottom. Place hot on a dish moistened with water, smooth with a knife and let cool. Cut the cooled and dried figs into diamonds and store them in cardboard boxes.

Blackcurrant in marinade

Black currant berries.
For the marinade: 400 g sugar, 100 g 9% vinegar, 450 g water, 6 pieces each allspice and cloves, 4 pieces of cinnamon.

Select large, strong blackcurrant berries, rinse, remove stems and place in jars up to the shoulders.
Prepare the marinade: boil water with sugar and spices, cool, strain, add vinegar.

Pour marinade over berries in jars, cover with lids, place in a saucepan with cold water, bring to a boil and let stand for 3 minutes in jars of any capacity. Roll up.
Pickled currants go perfectly with meat dishes.

We want to reveal the secret of cooking good jam from black currant, which some housewives fail to make. The fact is that some varieties of these berries form jelly very quickly when cooked. Because of this, it seems that the jam has already been cooked, although in fact it is not. To avoid an incident, before dipping the berries into the boiling syrup, you need to pour out 1/3 of it, and shortly after the jam is ready, boil it and pour it back.

Blackcurrant jam

First way. 1 kg of black currants, 1.3 kg of sugar, 2.5 glasses of water.

Select strong, large currants and rinse. Boil syrup from sugar and water in an enamel pan, place the berries in the boiling liquid and immediately remove the pan from the stove. Shake to distribute the berries evenly and leave for 6 hours.

After this time, cook in one batch until done. Roll up.

Second way. 1 kg of black currants, 1.3 kg of sugar, 2.5 glasses of water.

Pour boiling water over the washed berries so that the berries protrude slightly from under the water. Put on fire, bring to a boil, let stand for 2 minutes and drain in a colander. Prepare syrup from sugar and water in which the berries were boiled. Dip the berries into it and cook until tender in one batch.

Blackcurrant pectin

1 kg of black currants, 300 g of sugar, 1 glass of water.

Rinse the ripe berries, remove the stems, pour into a saucepan and add water. Put on fire, bring to 70 degrees. Then drain the berries in a colander, quickly rub through a sieve, add sugar, mix well and place in sterile jars. Cover with lids and sterilize in boiling water: half-liter jars for 7 minutes, liter jars for 10. Roll up and turn over.

Red currant seasoning with garlic

1 cup red currants, 3 cloves of garlic, salt and sugar to taste.

Sort the berries, rinse and drain in a colander. Mince with garlic, add salt and sugar to taste. Mix thoroughly, cover with nylon lids and store in the refrigerator.
The seasoning is great for meat and fish dishes.
Instead of currants, you can use gooseberries or sour apples.

Fresh black currant

In sunny weather, wash the berries directly on the bush: with a hose or watering can. Let dry and tear off with hands rubbed with alcohol or vodka. Collect immediately into boiled bottles. To pack the berries more tightly, shake the bottles periodically. Once filled to the top, immediately close them with a sterile stopper and fill them with paraffin. Store in a dry place at a temperature not exceeding 6 degrees in a horizontal position.

Redcurrant and strawberry jam

1 kg strawberries, 400 g red currants, 1.5 sugar.

Sort and rinse the berries. Pour the strawberries into an enamel bowl, grind the red currants in a meat grinder, add to the strawberries, sprinkle with sugar and mix everything. Leave for 16 hours.

Then put on the stove and boil for 15 minutes, after which take out the strawberries and continue to cook the syrup until such a consistency that a drop of syrup, dropped into a glass of cold water, falls to the bottom in a ball. Immerse strawberries in the prepared jelly and cook until they are ready. You need to wait until the jam has cooled completely before you put it into the jars, otherwise the strawberries will concentrate on top.

Cover the filled jars with lids and sterilize at 85 degrees: half-liter jars - 20 minutes, liter jars - 30. Roll up. Cool without turning.

Candied currants

Berries of red, black, white currants.

For sugar syrup: for 1 kg of prepared berries - 1.2 kg of sugar, 300 g of water.

Collect ripe berries currants, rinse thoroughly with cold water, drain in a colander, then pour into an enamel basin.

Boil syrup from water and sugar: boil for 6 minutes until the sugar is completely dissolved, filter through several layers of gauze, then put on the fire again, bring to a boil and pour into a bowl with berries. Boil for 5 minutes and remove from heat. Leave for 10 hours.

After the expiration of the period, put the basin back on the stove and boil the berries until tender (i.e., until the boiling point of the syrup at the end of cooking is 108 degrees). While boiling, remove from the heat and pour the contents into a colander placed in a saucepan. Leave for 2 hours so that the syrup drains completely and the berries cool.

Take 10-12 cold berries with a spoon and place them in heaps on a dish sprinkled with sugar. Dry the berries in this position: at room temperature - 6 days, in the oven at 40 degrees - 3 hours.

The second stage of preparing candied fruits. Roll the dried berries into balls by hand and roll in sugar. Dry again: 3 hours in the oven at a temperature of no more than 40 degrees, at room temperature - 6 days.

To prevent candied fruits from drying out, they need to be placed in sterile, dry jars and rolled up.
The syrup can be used as jam.

Blackcurrant varieties still have an effect on the taste and attractiveness of the drink. big influence. For example, berries with thin skin burst when heated, making the compote unpresentable, although no less tasty. Altai Dessertnaya blackcurrant has a resinous flavor that does not disappear even during processing. But the varieties “Golubka” and “Nadezhda” are very sour, not aromatic, and the drinks made from them are, surprisingly, tasty and beautiful.

Blackcurrant compote

Large black currants, 400 g sugar, 1 liter of water.

Sort the berries, wash them and put them in jars up to the shoulders. Boil syrup from sugar and water and pour it over the berries. Place the jars in a saucepan with cold water, bring to a boil and sterilize at 80 degrees: half-liter jars for 10 minutes, liter jars for 15. Roll up and turn over.

Redcurrant vinegar

300 g red currant berries, 300 g sugar, 50 g black currant leaves, 50 g fresh lemon balm, 50 g white bread, 1 liter of water.

Rinse everything thoroughly. Grind currant and lemon balm leaves. Mash the berries, transfer to a wide-necked jar, pour in chilled boiled water, add sugar and a piece of white bread.

After fermentation ready-made vinegar strain, pour into regular bottles, cap tightly and store in a dark place at room temperature.

Black currant kvass

1 liter of blackcurrant juice, 5 liters of water, 20 g of yeast, 1 tsp. Sahara.

Dissolve sugar in a saucepan with water, put on fire, boil, let sit for 5 minutes and let cool.

Meanwhile, grind the yeast with sugar. Pour into cooled water Fresh Juice black currants, add crushed yeast. Place in a warm place for 2 days.

Pour the finished kvass into bottles, cap and store in the refrigerator.

Red currant kvass

1 kg of red currants, 4 liters of water, 2 cups of sugar, 30 g of yeast, 3 g of citric acid.

Sort out the red currant berries, rinse thoroughly and mash with a wooden pestle. Pour into a saucepan hot water, bring to a boil, remove from heat and leave for 3 hours.

After infusion, strain, add diluted yeast, sugar, citric acid and leave overnight to ferment.

In the morning, strain the kvass, pour into bottles, cap and store in the refrigerator.

Blackcurrant juice without sugar

For 1 kg of berries - 120 g of water.

Sort the berries, rinse, pass through a meat grinder with 2.5 mm mesh holes. Place the resulting puree and juice in an enamel pan, add water, heat to 70 degrees and maintain at this temperature for 20 minutes.

Then press the berries to obtain juice. Pour it into another pan, let it sit for 3 hours and filter. Then heat to 95 degrees and pour into clean, dry, heated jars to the very top. Roll up, turn upside down, cover with a cloth and leave to cool.

The remaining pulp can also be used in cooking, especially since it is really healthy. To do this, you need to fill it with water (1 kg of pulp 1 liter of water), bring to a boil, and keep on low heat for 5 minutes. Then pour hot into sterile jars, cover with lids and sterilize: half-liter jars - 15 minutes, liter jars - 20. Roll up and cool.

The pulp is used to prepare jelly, jellies, and compotes.

Blackcurrant wine "spotykach"

1 kg of black currants, 1 kg of sugar, 3.5 glasses of water, 750 g of vodka.

Sort the currant berries, rinse thoroughly, and let dry. Then pour into an enamel bowl and crush with a wooden pestle. Using gauze, squeeze out the juice.

Prepare syrup from water and sugar. Add blackcurrant juice to it, boil again and remove from heat. Pour in vodka, stir thoroughly, put on low heat again and, without bringing to a boil, let it thicken. Remove from heat and set aside to cool.

Pour the finished wine into bottles, cap tightly and store in the refrigerator.

Redcurrant wine

6 kg of red currants, 125 g of sugar per 1 liter of juice, 1 liter of cognac per 12 liters of juice.

Carefully sort red currants, removing branches and unripe berries. Rinse, dry, pour into an enamel basin and grind with a wooden pestle. Place in a cool place to begin fermentation.

When fermentation is over, strain the mixture through a sieve, being careful not to touch it with your hands. Separate the juice, set aside, pour into a barrel, add sugar and pour in cognac. Place in a cool place for 2 months.

After the expiration date, pour into bottles, cap and age for another 4 months. After this you can serve it to the table.

White currant wine

For 10 liters of wort: 4 liters of white currant juice, 2.4 kg of sugar, 4.5 liters of water, 1 liter of vodka per 10 liters of wine.

Carefully sort the white currants, removing all twigs and unripe berries. Rinse, dry and squeeze out the juice. Add 1.6 kg of sugar to the juice and take it to a cool place to begin fermentation.

After 10 days, at the end of fermentation, alcoholize the wine: pour in vodka at the rate of 1 liter of vodka per 10 liters of wine. Mix everything until a homogeneous strength is obtained and leave for 5 days. (White currant wine can be prepared at any strength). Then strain and add the remaining sugar - 0.8 kg. Stir and bottle. Close tightly and place in a dark, cool place. After 2-3 months, the wine can be served.

Black and red currants in liqueur

Combine the zest and juice of 1 orange, 2 tbsp honey and 2 tbsp orange liqueur. Place 250 grams of red and 250 grams of black currants in a salad bowl and pour orange syrup. Leave overnight in the refrigerator. Serve with whipped cream.

Blackcurrant cupcake

Beat 100 g margarine with 1 tbsp sugar, add 4 yolks, zest of 1 lemon, 1/2 tbsp milk, 100 g flour. Next, add 4 beaten egg whites and another 150 g of flour. Stir gently until smooth. Place 3/4 of the dough into a greased and floured pan. Roll washed dried currants in breadcrumbs and spread evenly over the dough. Cover the top lightly with the remaining dough. Bake at 200 degrees until done. Ready cupcake sprinkle with powdered sugar.

Salmon marinated in black currants

Sprinkle 500g salmon fillet with 2 tbsp coarse sea ​​salt, wrap in film and put in the refrigerator overnight. Boil 50 ml of water, add 50 ml of sugar, let it boil and mix the syrup with 300 ml of blackcurrant puree. Remove the fish from the refrigerator, remove salt and cover with currant marinade (approximately 1 cm thick). Wrap the salmon in film and leave it in the refrigerator overnight again. Before serving, remove the currants from the fish and cut into thin slices and serve with sour cream sauce.

Blackcurrant sauce

Place 450 g of blackcurrant in 100 ml of water, bring to a boil and cook until soft. Pass through a sieve to remove the seeds, return to the heat and add sugar to taste. Boil for 3-5 minutes until syrup forms. Remove from heat and let cool. Use as a sauce for desserts, pies and puddings.

Clafoutis with black currants

Preheat the oven to 180 degrees. Grease a mold (large enough for 2 cans of canned blackcurrants without liquid x 400g to fit in one layer). Place currants in the mold and sprinkle with 50 grams of sugar. In a bowl, mix 125 g of flour and a pinch of salt, add 50 g of sugar and gradually beat in 3 eggs. Then add vanilla and slowly add 300 ml of milk, stirring constantly so that no lumps form. Pour the resulting mixture over the berries and bake for about 35-40 minutes until golden color. A stick or knife inserted into the cake should come out clean.

Blackcurrant and gooseberry jelly

Sort out 1 tbsp of gooseberries and black currants, rinse, pour 2 tbsp of boiling water and boil for 5 minutes. Rub through a strainer. Add 1 liter of water and boil. Dissolve 1 tbsp starch in 1/2 tbsp water. Pour the solution in a slow stream into boiling water with mashed berries, stirring all the time, sweeten. Pour into cups and let cool.

Currant cocktail

Boil 3 tbsp milk, stir with 3-4 tbsp honey, cool. Rinse 300 g of black currants, strain, remove the stalk, and rub through a sieve. Slowly pour the milk into the bowl with the berries, stirring quickly so that it does not curdle (it is better to use a mixer). Serve in small, very chilled glasses.

Blackcurrant dessert

Peel 450 g of currants from the branches and boil over low heat in a saucepan with 150 ml of water, the zest and juice of 1 orange. Sweeten with 1 tbsp honey and let cool. Arrange 225 g white bread crumbs on a baking sheet and dry or bake in the oven at 180 degrees C for 20 minutes until they are crispy and golden. Cool, then stir in 25g desiccated coconut, 50g chopped hazelnuts and 50g sugar. Layer berries and crumbs in 4 tall glasses. Garnish with chopped nuts and orange. Serve with plain yogurt or cream.

Currants for meat

Rinse 2.5 kg of black currants thoroughly in running water and drain. Having selected branches with more large berries, put into jars, pour hot pouring of 1 liter of vinegar and 1 kg of sugar. Close the jars tightly and keep in a cool place. Serve currants in vinegar as a side dish for baked or fried meat, to the fish.

Pancakes with black currants

Bake 10 pancakes. Peel and cut 450 g apples. Place them in a saucepan, add 225 g of blackcurrants and 2-3 tbsp of water. Cover with a lid and cook for 10-15 minutes over low heat. Add 2 tbsp sugar. Place the filling on each pancake and roll it up. Serve with sour cream and nuts or sesame seeds.

• 13 July 2011, 02:08
• 174665

It will take 5 minutes to read

For some, white currants will be a novelty, but those who grow the berries on their plots appreciate both the shrub’s ability to produce a rich harvest and its invaluable benefits to human health. beneficial features fruits In summer it’s nice to enjoy translucent fragrant berry V fresh. Due to the fact that the bush bears fruit abundantly, white currants are also popular various blanks for the winter.

Many faces of currant

Gardeners undeservedly neglect white currant bushes. In the meantime, many delicious and vitamin preparations for the winter.

White currant

Its composition differs from its red and black relatives, but is therefore no less useful for the prevention and treatment of many diseases:

• Currants are recommended to be consumed by residents in environmentally unfavorable areas - the organic acids and pectin they contain help remove toxins, waste, and heavy metal salts from the body;
• it is a recognized record holder for the share of microelements such as potassium and iron;
• the high content of vitamins B and P ensures strengthening of the immune system and improves metabolism at the cellular level;
• thanks to a large number Vitamin A in currants is recommended for use by people with visual impairments.

Cooks all over the world prepare such delicacies from white currants as jelly, jam and other desserts with and without sugar. The berries are used to make wine. Often other fruits and fruits are added to recipes. fruit and berry crops– strawberries, watermelon, gooseberries.

Important. Recipes with white currants have a more sour taste. Therefore, jam from these berries is not advisable for those who suffer from diseases of the digestive system.

Classic currant jam

Making jam with sugar for the winter is a long-standing Slavic tradition. And the most popular way of preparing it are recipes using heat treatment of prepared raw materials.

For this you will need:

• sugar - 1.5 kg;
• white currants - 1 kg;
• water - 2 glasses.

The berries are washed, sorted, removed from the cuttings and left to dry on a towel. Transfer the currants into a wide bowl and cover with sugar in the proportions of 1 cup of berries to 1 cup of sugar. Leave in a cool room for 10-12 hours.

For preparations you can combine different currants

The remaining sugar is used to make syrup. Pour the currants while still hot and cook over low heat until they look transparent. Make sure that the mixture does not burn, and periodically stir the jam with a wooden spoon with a long handle. The resulting foam is removed. After this, the jam is put into jars and sealed with a tin lid.

When you don't need to cook

Preparing white currants with sugar for the winter can be done without heat treatment. This jam retains maximum useful qualities summer berries. The recipes for these preparations may also contain other berries, different fruits, citrus fruits.

White currant jam

We suggest using the following ingredients:

• white currants - 1 kg;
• oranges - 2 pcs.;
• sugar - 1.8 kg.

The berries prepared in the described way are ground in a blender or in a meat grinder. Berry puree combine with sugar. Stir until the preservative dissolves and add oranges crushed together with the peel. The resulting homogeneous mass is placed in sterilized jars.

Advice. Under nylon covers Add another spoonful of sugar to the jam to prevent mold from forming. Conservation tin lids such additional measure does not require any precautions.

Currant jelly

White currant jelly

To make jelly you will need:

• 1 liter of berry juice (mostly white currants and a handful of red ones);
• sugar - 1.7 kg;
• water - 1.5 cups.

To obtain juice, clean berries are placed in a saucepan and filled with water. Stirring, slowly heat on the stove until the skin cracks and the berries release juice. Then remove the pan from the heat and cool its contents as quickly as possible.

Stretch gauze over a wide bowl and place boiled currants on it. Carefully squeeze out the juice and return it to the heat, adding sugar. The future jelly continues to be cooked until the berry mass becomes a viscous, viscous consistency. When hot, the berry brew is placed in glass jars. They are left uncovered until cooled. After this, the jelly is covered with parchment paper and stored in the refrigerator for the winter.

Compotes from currants

Preparation for the winter berry compotes– an excellent natural vitamin alternative to other drinks. Their recipes are rich in ingredients and flavors. Pleasant aroma And rich taste has a combination of white currant and. In winter, it is especially useful as a treatment and prevention of influenza and colds.

Compote with currants

To prepare this compote you will need:

• for syrup – 0.5 kg of sugar per 1 liter of water;
• 1 liter jar currants;
• a handful of rose hips.

Cooked in water required amount sugar syrup. While it cools, rose hips are placed in the bottom of the jars and currants are poured on top. Berries are filled with syrup room temperature and pasteurize for about 20 minutes. The jars are rolled up with tin lids, turned upside down. When the preservation has cooled, you can put it in a closet and store it for the winter.