Fig, fig, fig tree - these are all names of the same plant, which we firmly associate with Mediterranean life. Anyone who has ever tasted fig fruits knows how delicious they are. But, in addition to their delicate sweet taste, they are also very beneficial for health. And this is what interesting detail: it turns out that figs are perfect unpretentious plant. In addition, it can be successfully grown on a plot in middle lane or in the house - in a container.

Quite often, difficulties in growing tomato seedlings arise even among experienced summer residents. For some, all the seedlings turn out to be elongated and weak, for others, they suddenly begin to fall and die. The thing is that it is difficult to maintain in an apartment ideal conditions for growing seedlings. Seedlings of any plants need to be provided with plenty of light, sufficient humidity and optimal temperature. What else do you need to know and observe when growing tomato seedlings in an apartment?

Delicious vinaigrette with apple and sauerkraut - vegetarian salad from cooked and cooled, raw, pickled, salted, pickled vegetables and fruits. The name comes from French sauce from vinegar, olive oil and mustard (vinaigrette). Vinaigrette appeared in Russian cuisine not so long ago, around the beginning of the 19th century, perhaps the recipe was borrowed from Austrian or German cuisine, since the ingredients for Austrian herring salad are quite similar.

When we dreamily sort through bright packets of seeds in our hands, we are sometimes subconsciously convinced that we have a prototype of the future plant. We mentally allocate a place for it in the flower garden and look forward to the cherished day of the appearance of the first bud. However, buying seeds does not always guarantee that you will eventually get the desired flower. I would like to draw attention to the reasons why seeds may not sprout or die at the very beginning of germination.

Spring is coming, and gardeners have more work to do, and with the onset of warmer weather, changes in the garden occur rapidly. The buds are already beginning to swell on plants that were still dormant yesterday, and everything is literally coming to life before our eyes. After long winter this cannot but rejoice. But along with the garden, its problems come to life - insect pests and pathogens. Weevils, flower beetles, aphids, clasterosporiosis, maniliosis, scab, powdery mildew- the list could take a very long time.

Breakfast toast with avocado and egg salad - great start day. Egg salad in this recipe acts as thick sauce with which they are seasoned fresh vegetables and shrimp. My egg salad quite unusual, this dietary option everyone's favorite snack - with Feta cheese, Greek yogurt and red caviar. If you have time in the morning, never deny yourself the pleasure of cooking something tasty and healthy. You need to start the day with positive emotions!

Perhaps every woman has at least once received a blooming orchid as a gift. It’s not surprising, because such a living bouquet looks amazing and blooms for a long time. Orchids are not very difficult to grow. indoor crops, but failure to comply with the main conditions for their maintenance often leads to the loss of a flower. If you are just starting to get acquainted with indoor orchids, you should find out the correct answers to the main questions about growing these beautiful plants at home.

Lush cheesecakes with poppy seeds and raisins, prepared according to this recipe, are eaten in no time in my family. Moderately sweet, plump, tender, with appetizing crust, without excess oil, in a word, exactly the same as my mother or grandmother fried in childhood. If the raisins are very sweet, then you don’t need to add granulated sugar at all; without sugar, the cheesecakes will be better fried and will never burn. Cook them in a well-heated frying pan, greased with oil, over low heat and without a lid!

Cherry tomatoes differ from their larger counterparts not only in the small size of their berries. Many cherry varieties are characterized by a unique sweet taste, which is very different from the classic tomato one. Anyone who has never tried such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article I will talk about five different tomatoes cherry, which have the sweetest fruits of unusual colors.

I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but you’re amazed at how different the petunias of the past are from the many-sided hybrids of today! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise - high-calorie foods, combined with spicy fried chicken and mushrooms make a very nutritious snack, which is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.

All summer residents are concerned about the question of how to grow healthy seedlings in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or private house, this is not so easy to do. Of course, every experienced gardener has his own proven method of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The Sanka tomato variety is one of the most popular in Russia. Why? The answer is simple. He is the very first to bear fruit in the garden. Tomatoes ripen when other varieties have not even bloomed yet. Of course, if you follow the growing recommendations and make an effort, even a novice grower will receive a rich harvest and joy from the process. And so that your efforts are not in vain, we advise you to plant high-quality seeds. For example, such as seeds from TM “Agrosuccess”.

Task indoor plants in the house - to decorate the home with your own appearance, to create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.

Tender cutlets from chicken breast It’s easy to prepare with champignons according to this recipe with step by step photos. There is an opinion that it is difficult to prepare juicy and tender cutlets, this is wrong! Chicken meat contains virtually no fat, which is why it is a bit dry. But, if you add to chicken fillet cream, White bread and mushrooms and onions will turn out amazing delicious cutlets, which will appeal to both children and adults. During mushroom season, try adding wild mushrooms to the minced meat.

Ingredients for red currant jelly:

1 kg red currants,
1 kg sugar,
small mug of water

IN different varieties red currants have different pectin contents, so jelly according to the same recipe can turn out to be of different thicknesses. For good gelling, currant varieties with an amount of pectin substances at least 6-7%: Asya, Bayana, Valentinovka (10% pectins), Vika, Gazelle, Dana, Marmeladnitsa, Niva, Ogonyok (11%), Orlovskaya star (11%), Orlovchanka (11%), Osipovskaya, Podarok summer (11%), Rose (11%), Juterborg.

We sort out the red currants and wash them cold water. Boil a 200 ml glass in a saucepan drinking water, add currants there, heat over low heat for about 5 minutes, stirring constantly, until the berries burst and release juice.

We rub the currants through a sieve and discard the cake. Now we need a wide pan, the wider the better.

Pour the resulting juice into this pan, add sugar and cook over medium heat for about 15 minutes from the moment it boils. Do not cover with a lid, let the juice slowly boil and evaporate excess liquid. It should barely boil, since active boiling destroys the gelling substances. Your goal is to evaporate at least 1/3 of the water.

Pour the hot jelly into sterilized jars, roll it up, turn it over and wrap it in a blanket until it cools completely.

1 kg of berries yields 1 liter of jelly. The very next day after preparation currant jelly turns into real, thick, as if with gelatin. And what a bright color! And the aroma! If there is little pectin in the berry, the jelly according to this recipe may thicken only after 3-4 weeks, so do not panic if you still have juice in the jar the next day.

This is the easiest way to make currant jelly. If you have a juicer, you can first squeeze the juice out of the currants, then add sugar to it (250 g of sugar per 200 g of juice), bring to a boil, but do not boil, and roll into sterilized jars.

This year I tried to reduce the cooking time from 30 minutes (as originally indicated in the recipe) to 15 minutes, the result is absolutely the same - quite thick and delicious jelly, so I corrected the time in the recipe.

Now to understand the process. Some berries, including red and black currants, contain substances (pectins) that form gels in the presence of sugar and acid. There is acid in the berries, add sugar, let it sit - here you have jelly, provided there is enough sugar. If it doesn’t jell, add sugar and leave again. But if we boil the juice or dilute it with water, we reduce the amount of pectin. That is, if the juice is diluted too much or boiled, it may not gel. But there is a way out in both cases - you need to reduce the water content in the broth. How? Heat the juice in a wide saucepan until it boils slightly and the excess liquid evaporates, evaporate by half, and leave in a cool place to gel. During the gelling process, do not touch, disturb or move the jar; let the bonds form quietly. That’s all, actually, now you will approach the process of making red currant jelly, or any other, consciously.

If it doesn’t work, add a little sugar and boil the juice again by one and a half to two times and you should get exactly jelly, tested in practice!

Red currant - extremely vitamin berry, but not everyone likes its specific sour taste. A compromise option in this case is to prepare sweet redcurrant jelly for the winter. The result is a delicate, thick consistency with a pleasant berry aroma. Recipes without cooking and without sugar allow you to preserve all the valuable substances, and the consistency with sugar, spices, and gelatin makes the red berry a favorite sweet for tea in the winter.

Berry preparation is added to pies, pancakes, buns

Jam, marmalade and marmalade are made from whole or chopped berries that have been boiled in syrup. The basis berry jelly– filtered juice. Advantage homemade The fact is that you can cook it with any amount of sugar. Followers healthy image put it in 2 times less than berries. The priority ingredient is gelatin, although pectin and agar-agar can be used.

If you want to keep as much as possible in the product useful substances, then you should choose a method without cooking. In this case, it is enough to add a gelling agent and sugar to the squeezed and filtered juice and pour it into jars. Cooking recipes are more practical as they allow you to preserve the product longer.

The assortment will have a richer taste

Signs of readiness:

• the mass has decreased by 2 times and slowly flows off the spoon;
• the foam is concentrated in the center of the container;
• large bubbles began to form on the surface;
• A drop of jelly hardens in cool water without spreading.

Two heat-treated jelly recipes

To prepare a tasty and aromatic, and most importantly healthy currant delicacy, heat treatment should be kept to a minimum, since high temperatures destroy vitamin C and coumarins, which are extremely valuable for human immunity. Even without gelatin, you can achieve a thick berry mass.

The classic recipe for cooking for the winter is five minutes. After boiling, the berries are boiled for exactly 5 minutes. During this time, they manage to produce a lot of juice and become disinfected.

Prepare best jelly You can use currants differently, but it will take 15 minutes to cook:

1. Place peeled currants (1 kg) into a bowl and add a glass of water.
2. Place the container on the fire. When heated, the berries will begin to burst.
3. Currant juice is poured into a separate container. The remaining fruits are ground through a sieve, squeezing out the juice. The seeds and peel will remain on the sieve.
4. 1 kg is poured into juice granulated sugar. The mixture is simmered over low heat for about 15 minutes. If the mass begins to thicken and decrease in volume, then it is ready.

The workpiece can be stored both in the cold and at room temperature. The delicacy is sweet and rich and can be used as a filling for pies and pancakes.

Delicious prepared drinks for the winter cold:

1. : aromatic assortment with orange and currants for vigor, non-standard options with spices, a method for making homemade Mojito.
2. : what to add for rich taste, recipes with and without seeds, volumes of sugar for jars of different sizes.

Simple recipe without cooking

A delicacy prepared in this way retains a maximum of vitamins. To grind the berries you will need a blender. To make the preparation, take 2 kg of red currants, wash, dry and sort. Grind the mass in a blender to a puree, grind through a sieve, removing the skin. Makes approximately 1 liter currant juice. It is mixed with granulated sugar equal proportion. Jars and lids are sterilized and dried.

The finished mass is laid out in prepared containers and rolled up. The product should be stored in a cellar or refrigerator.

Video with detailed cooking process.

Sugar-free jelly: the secret of preparation

Berry prepared without sugar retains its tart, sweet and sour taste. Unlike sugar mixtures, the product is low in calories. To prepare the most natural currant jelly, you only need berries.

1. You need to make a puree from the prepared red currants. To do this, the fruits are twisted in a meat grinder or crushed in a blender. The puree is sent into a glass jar.
2. Take for cooking large saucepan made of stainless steel. A piece of cloth is placed at the bottom to place the jars. You need to add enough water to cover 2/3 of the jars. The structure is put on fire. Boil down berry puree required at minimum temperature. You will have to wait up to 4 hours.

The finished jelly is poured hot into containers, wrapped until it cools, then moved to the pantry.

Recipe with gelatin

Recipes for preparing jelly using a cold method and without gelling components cannot be compared in density to gelatin-based products. The use of this substance allows you to do thick treat without the labor-intensive procedure of squeezing currant juice.

To prepare you need to prepare:

• 3 kg of berries,
• 5 g gelatin,
• 2.8 kg sugar.

Step-by-step preparation:

When the mixture becomes homogeneous, pour it into jars. Store the gelatin berry product in the refrigerator.

Assorted jelly with the addition of black currants, watermelon, spices

It’s not difficult to make a transparent and very tasty jelly from two types of currants:

The jelly is poured into jars while hot and rolled up immediately. The jars are turned over onto the lid and wrapped until cool. Store the assortment in a dark place.

To always reap a large harvest, it is worth planting several fruit bushes on your plot with a yield of 7-10 kg. A simple option for breeding is . In this case, it is possible to obtain many hardy and fruit-bearing bushes.

With added watermelon

Red currants go well with other berries. Option with watermelon:

1. Take 1 kg watermelon pulp and red currants. Sugar is calculated in glasses; exactly the same amount is added as there are glasses of currants.
2. The watermelon pulp is cleared of seeds.
3. The currants are washed, covered with sugar, and kneaded.
4. Add pieces of watermelon and knead again.
5. Place the mixture on the fire, and after boiling, cook for 30-45 minutes.

The finished composition is cooled and ground through a sieve. Once cooled, the jelly is placed in sterilized containers.

The simplest recipe for video beginners.

With vanilla

Various spices are popular in preservation. Aromatic vanilla can be safely used for cooking currant preparation. Housewives prefer to add it to compotes, jams, and use it for cooking.

Ingredients:

• for 1 kg of berries – 1 kg of sugar,
• vanilla pod,
• 0.5 liters of water.

The berries are poured with water, the mixture is brought to a boil and immediately removed from the stove. The solution is filtered, the berries are ground using a sieve. To ensure that the juice immediately flows into syrup, a sieve is placed over a container with the drained solution. Additionally, the mass is squeezed through gauze folded in three layers. After cooling berry syrup filter again.

TO berry juice add sugar, mix, put on fire. After boiling, add a vanilla pod, cut into several pieces. Boil the mixture with vanilla for half an hour. Stir it periodically with a wooden spoon.

Before pouring the hot jelly into jars, the crushed vanilla pod is removed.

After rolling, the jars are turned over and left in this position until they cool. Vanilla jelly Store in a dry, dark and cool place.

In order for any jelly recipes to turn out excellent, you should know a few tricks:

No matter how red currants are prepared - with or without sugar, with heat treatment or without cooking - this product will be a worthy treat and a useful vitamin supplement for tea in any season. Currant jelly – delicious filling for pies, layers of cakes and desserts.

When the currant bushes on your site begin to be covered with red berries, it is very difficult at first to collect the crop in jars; everything somehow goes more into the mouth. And you can directly feel how your body is filled with vitamins. But you need some of the vitamins for winter period save. How to do this so that it is tasty and healthy, quick and easy? The best option is to prepare delicious redcurrant jelly for the winter.
When the cold comes, this preparation can be eaten as an independent dessert, and added to other tasty and original dishes.
The best view The currant for making jelly is red. It is this that contains the most gelling substances, due to which it is well stored almost until spring; natural pectin helps to cook thick jelly. If desired, you can mix red and black currants. By the way, red berries are slightly inferior to black ones in terms of the amount of vitamins. But red currants make beautiful and clear jelly bright color.

Taste Info Jam and marmalade

Ingredients

• water – 120 g;
• sugar – 500 g;
• red currant – 600 g;
• cherry and currant leaves optional.

How to make redcurrant jelly for the winter

To make redcurrant jelly, use ripe berries.


First, peel the stems from the berries. Then rinse them and place them in a saucepan. The stalks can be dried and added to tea in winter for flavor.


Pour purified water into a saucepan and place over moderate heat.


Boil the currants for 10 minutes on the stove and move the saucepan to the table.

Wipe all the berries along with the liquid into a clean deep container. You can make a fruit drink from the cake or cook a compote by pouring boiling water in a saucepan.


Pour over pureed currants back into the saucepan and add sugar to it.


To add additional flavor, you can throw in a few currant or cherry leaves.


Boil the red currants over low heat for 20 minutes, periodically skimming off the foam with a wooden spoon.

Teaser network

Discard the leaves from the finished jelly and pour it into small jars, which must first be sterilized.


The very next day beautiful and bright blank For winter it hardens and turns out to be the right consistency. Store homemade jelly from red currants in the pantry.


You can serve this jelly with pancakes, pancakes, ice cream, or just with tea as a snack.

Red currant jelly “Pyatiminutka”

This recipe is suitable for especially busy housewives, for whom every minute is worth its weight in gold. For 1 kg of currants, take 1.3 kg of sugar.


Pour cold water over the currants and leave to stand for 3 to 5 minutes. Then rinse, drain the water, and dry the berries.
Add sugar, stir, slightly pressing the currants with a spoon so that they release the juice faster. Let it stand in this state for 10-15 minutes.
As soon as you notice that the currants have released juice and the sugar begins to melt, immediately stir and place the bowl with the berries on the stove.
Set the heat to maximum and stir constantly. After 3-4 minutes, foam will quickly begin to form, and the jelly itself will begin to boil. Without ceasing to stir vigorously, boil for 5 minutes from the moment of boiling and remove from heat.
Rub the resulting mass through a sieve, then bring it to a boil over heat and immediately spread it out quick jelly in jars.

Redcurrant jelly without cooking

Turn washed and dried currants into puree. This should be done without using metal objects; a mortar and pestle are best.
Squeeze the resulting mass through a sieve and you will get natural currant juice.
Now add sugar and, stirring constantly, until it is completely dissolved in the currant juice. To speed up this process slightly, heat the container with currants on the fire, but only until warm; this jelly cannot be boiled or cooked.


As soon as the sugar is completely dissolved, you can pour the jelly into jars and seal nylon covers and send for storage in the cellar or refrigerator.
For this method of preparing jelly, the following proportions of products will be required: for 1 liter of currant juice 1.5 g of granulated sugar.

What if the jelly doesn't set?

If you did everything correctly, the jelly will begin to harden already in the process of transferring it to the jars. The more it cools, the more jelly it becomes. But if you see that the jelly is runny and does not harden, pour it back into the container and boil for another 3 to 5 minutes.
How can you tell when the jelly is ready? Tilt the container in which you cook the currants slightly in different directions. If the syrup begins to linger on the walls in the form of a pink, viscous coating, then you can already put the jelly into jars.
There is another longer one, but more reliable way. Pour a little hot jelly into a bowl or cup and leave until it cools completely; if it does not thicken, then it should be boiled even more or gelling additives should be added.


The reason that the currant mass does not thicken may lie in the low evaporation of liquid or not a large amount of sugar. Add a little more granulated sugar, and to make the liquid evaporate better, use a wide bowl for cooking, thereby increasing the area of ​​contact of the currant mass with the air. The narrower and taller the dish, the longer you need to cook the jelly.
You can use thickeners, add a little gelatin or gelatin. But it is best to use natural agar-agar. It has absolutely no foreign specific smell or taste, the only drawback is that it cannot always be found on the open market.

Helpful Tips:

• To speed up the process, you can not immediately tear off the branches, but boil the currants along with them. The main thing then, when you rub through the sieve, is to prevent the twigs from getting into the jelly.
• Always try to rub the currants through a sieve while they are still hot, so you can squeeze them out of the berries maximum amount juice and jelly will not begin to harden yet.
• Using the same recipes you can prepare assorted currant jelly. The basis of such an assortment should be red and white currant, since in them greatest number gelling agents. For example, you need to take 3 glasses of them and add one more glass each black currant and raspberries. You can also make currant jelly in combination with gooseberries; this berry also has excellent gelling properties.
• Currant jelly can be used as a sauce for curd soufflé, porridge, dumplings or cottage cheese casserole.
• To strain, use the finest sieve to ensure the jelly is clear. If you don’t have such a strainer, you can use multilayer gauze or new (not too expensive) 40 den women’s tights for this purpose. The best option there will be a piece of old nylon net tulle like “veil” or “organza”. The tulle needs to be folded in half, the weave of the threads is quite dense, such fabric will not stretch like gauze or tights, so you can strain the jelly in one go without any leftover cake.

It is cultivated mainly for the purpose of canning for the winter. This is due to the fact that this variety of currant is much more sour.

In addition, due to the pronounced tendency to gel, red fruits are used to make not only jam, but also jam and jelly.

Both fresh and canned very useful: the berry contains vitamins C and P, organic acids, as well as fruit sugar (fructose). Today we bring to your attention classic recipe jelly from, which can be prepared for the winter.

Kitchen appliances and utensils

A variety of cooking utensils and appliances help turn the banal culinary process into a fun creative activity.

In the process of making jelly you will need:

• half-liter glass jar;
• seaming cover;
• Seaming key designed for hermetic sealing glass jars for home canning;
• plastic colander or paper towel for drying;
• metal masher, necessary for mashing berries;
• a metal colander with a handle for separating skins and seeds;
• enamel container for cooking jelly;
• a slotted spoon to remove foam from the surface of the jam;
• wooden spatula for stirring sugar syrup;
• funnel (hole diameter 6.5 cm) - special with a wide neck, making it easier to fill the jar with the prepared broth.

Important! Emphasize Special attention on the choice of seaming caps: they should be free of defects, and their structure should be uniform.The best option is considered to be a set vacuum caps(such lids will last you much longer).

Required Ingredients

To make red currant jam-jelly for the winter at home, you will need the following ingredients:

• red currant - 900 g;
• granulated sugar - 700 g.

These are all the products that we will need for cooking. healthy jam-jelly. This quantity of products yields a little more than 1 half-liter jar of treats.

Features of product selection

Let's dwell briefly on the features of choosing products for jelly.

In this case, the main rule for choosing red currant fruits is the selection of large-fruited varieties, including:





Thanks to large-fruited varieties, your preparation will have the most optimal consistency, and the taste of the delicacy will be more pronounced. In addition, due to the relatively large size of the fruit, making jelly will be much easier.

It is also necessary that the fruits selected for cooking for the winter have time to ripen. And so that the product does not spoil quickly, the berries must be freshly picked.

If you have your own harvest, it is advisable to pick berries in dry, clear weather, or wait until the dew has completely disappeared from the bushes. As for sugar, regular white granulated sugar will do.

How to make jelly: recipe with photo

Let's move on to step by step preparation simple recipe red jelly for the winter. In order for the finished jelly to be beautiful in appearance and appetizing, the preparation must be done according to all the laws of culinary science.

Carefully sort through the red currant fruits and remove unsuitable specimens. Then rinse the berries thoroughly (preferably in small parts). Next, pour the currants into a colander to allow the water to drain, or dry with a paper towel.
The next mandatory step is to remove the stalks. Only now the berries are ready for further processing.

Did you know? In Latin, red currant is called "Ribes rubrum". The history of this name is interesting. The ancient Arabs had a special tradition- they ate a large number of Without this herb, any dish seemed tasteless to them. And the Arabs called it “ribas”. In 711, when the Arabs conquered Spain, they could not find their beloved one in this territory. Then the Arabs paid attention to the red fruits, which have a pleasant sour taste slightly reminiscent of rhubarb. The Arabs began to call red currants “ribas”; the name stuck and became official for this plant.

Pour the currants into the pan and add a third of the granulated sugar to it. Shake the pan slightly to mix the berries and sugar.

To release the juice from the berries, lightly press the contents of the pan with a metal masher, then leave at room temperature for 1–1.5–2 hours. If you want to speed up the process, you can place the pan on the stove with very low heat.

So, after 2 hours the mixture became liquid. Now the workpiece must be ground through a metal colander. This procedure allows you to remove the skin and seeds that we do not need in the jelly.

To prevent the pulp from disappearing, transfer it to a decanter, fill it with clean filtered water (0.5 l) and leave to infuse (you will get a tasty drink).

A guarantee of high-quality red currant twist for the winter is the correct adherence to the recipe for preparing sugar syrup.

Cooking process sugar mass for jelly is quite simple. To do this, pour the strained juice into a large saucepan, place on the stove over low heat and gradually add the remaining sugar (in portions, stirring with a wooden spatula).

Granulated sugar is needed not only for sweetness - it is also an excellent preservative. In a sweet environment, bacteria lose their ability to develop, which is why jam has long term storage

You need to keep an eye on the syrup over the fire so that it doesn’t boil over. The fire under the container should be low; the syrup should not boil too much.
Be sure to remove any foam from the surface of the broth. However, you should not remove the foam from the moment it appears, since in this case it will form again and again.

So, bring the broth to a boil. Let it simmer for another 3-4 minutes. To preserve vitamins in the product, avoid overcooking the mass. When cooked, the decoction has a natural aroma and a hint of red currant.

It is necessary to learn how to correctly determine the degree of readiness of the syrup: it is ready if the foam collects in the center of the container, and droplets of the broth do not spread over the plate.