Whitecurrant jam: secrets and cooking options - how to cook delicious whitecurrant jam from white fruits. White currant jelly: cooking recipes - how to make currant jelly from white fruits in molds and for the winter

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted 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 cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that 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 a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents 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 a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

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

Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

A beautiful garden that blooms throughout the season is unimaginable without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have so far failed to bring to life were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will talk about the most interesting of them in the article.

Chocolate truffles with whiskey - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

This berry is delicious both fresh and canned. A 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, as a wish "always eat black caviar and drive a black Mercedes"...

The name black currant comes from the old Russian word "currant", which meant a strong smell. Red and white currants almost do not smell, but the smell of black currant is enough for everyone. Berries, leaves and branches smell.

Blackcurrant is very plastic - it is widely distributed in all countries with a temperate climate. In Russia, it is grown everywhere: both in the south and in the north. Even beyond the Arctic Circle!

Useful properties of black currant

In terms of 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, currant has a tonic effect, helps fight fatigue and bad mood, increases appetite.

Smokers should lean on blackcurrant especially, 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 the nervous system and help to cope with depression, fatigue and insomnia, but also significantly improve the appearance, condition of the skin and hair.

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

Blackcurrant makes an excellent puree, not only tasty, but also extremely healthy: for 6 people you only need 225 g of currants and 75 g of sugar. Peel the berries from the twigs, sprinkle them with sugar in a bowl. Leave for 30 minutes, then you can either pass the berries through a sieve right away or, to make it easier, first beat them in a food processor and then pass through a sieve to get rid of the stones. Pour into a pitcher and refrigerate until serving or for use in the recipes below.

Useful properties of red and white currants

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

Folk currant recipes

Currant decoction

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

A decoction of dried berries for hypertension

How to prepare a decoction: 2 tbsp. spoons of dried currant berries are poured into a glass of hot water, boiled for 10 minutes on low heat, insisted for an hour and filtered. Take a decoction of 1/4 cup three to four times a day.

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

With peptic ulcer, it is better to exclude currants from the diet. Too sour berries can exacerbate these diseases.

Useful properties of currant leaves

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

In addition, currant leaves and buds have a bactericidal effect, and if so, you can safely add them to various pickles and marinades. Currant leaves will make your preparations unusually tasty and will not allow the contents of the jars to ferment.

Infusion of currant leaves

How to prepare an infusion: take 5 tbsp. tablespoons of dry or fresh crushed leaves pour 1 liter of boiling water and insist 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 only young currant leaves are suitable as a remedy. Harvest them in the summer, after the berries ripen. The collected leaves are slightly dried in the oven, and then dried in a dark, dry place. Use this infusion as a diuretic, laxative and diaphoretic.

Currant for a healthy complexion

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

Currant Recipes

Red currant jam "Zaryanka"

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

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

Then take a sample: if the chilled jam in an inclined spoon does not pour out, but is kept in the form of a jelly, then it is ready. Vanillin can be added to it and rolled up.

Currant, apple and walnut jam "honey"

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

Sort fruits, wash. Peel the apples from the core, cut into slices. Tear off the tails of the currant. Rinse the nuts with boiling water, dry and chop.

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

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

Blackcurrant jelly

First way. 1 kg of black currant, 700 g of 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 capron lids.

The 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 blackcurrant berries, 0.5 kg of sugar, 50 g of water.

Mix the berries with sugar, add water and put on a slow fire. Stirring constantly, cook until the thickened mass begins to lag behind the bottom. Put hot on a dish moistened with water, smooth with a knife and let cool. Cut the cooled and dried figs into rhombuses and put them in cardboard boxes for storage.

Blackcurrant in marinade

Berries of blackcurrant.
For marinade: 400 g of sugar, 100 g of 9% vinegar, 450 g of water, 6 pieces of allspice and cloves, 4 pieces of cinnamon.

Select large, strong blackcurrant berries, rinse, remove the tails and put them in jars to the “shoulders”.
Prepare the marinade: boil water with sugar and spices, cool, strain, add vinegar.

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

We want to discover the secret of making successful blackcurrant jam, which some housewives fail to do. The fact is that some varieties of these berries form jelly very quickly when cooked. Because of what it seems that the jam has already been cooked, although in fact it is not. To avoid an incident, before dipping the berries in boiling syrup, pour 1/3 of it from it, and shortly after the jam is ready, boil it and pour it back.

Blackcurrant jam

First way. 1 kg of blackcurrant, 1.3 kg of sugar, 2.5 cups of water.

Select strong, large currant berries, rinse. Boil syrup from sugar and water in an enameled saucepan, dip the berries into the boiling liquid and immediately remove the saucepan from the stove. Shake to evenly distribute the berries and leave for 6 hours.

After this time, cook in one step until cooked. Roll up.

The second way. 1 kg of blackcurrant, 1.3 kg of sugar, 2.5 cups of water.

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

Blackcurrant pectin

1 kg of blackcurrant berries, 300 g of sugar, 1 glass of water.

Rinse ripe berries, remove tails, pour into a saucepan and pour water. Put on fire, bring to 70 degrees. Then put the berries in a colander, rub quickly through a sieve, add sugar, mix well and arrange 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 garlic cloves, salt and sugar to taste.

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

Fresh blackcurrant

In sunny weather, wash the berries right on the bush: from a hose or watering can. Let dry and tear off with hands wiped with alcohol or vodka. Collect immediately in boiled bottles. Shake the bottles periodically for a tighter packing of the berries. Filled to the top, they are immediately closed with a sterile stopper and filled 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 wash the berries. Pour the strawberries into an enamel bowl, scroll 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, then remove the strawberries, and continue to cook the syrup until such a consistency that a drop of syrup, dipped in a glass of cold water, falls to the bottom with a ball. Dip the strawberries into the prepared jelly and cook until it is ready. Wait for the jam to cool completely before putting it in the jars, otherwise the strawberries will concentrate on top.

Cover the filled jars with lids and sterilize at 85 degrees: half-liter - 20 minutes, liter jars - 30. Roll up. Refrigerate 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 currant berries, 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 sugar is completely dissolved, filter through several layers of gauze, then put on fire again, bring to a boil and pour into a bowl with berries. Boil for 5 minutes and remove from stove. Leave for 10 hours.

After the expiration of the period, put the basin back on the stove and boil the berries until tender (that is, until the boiling point of the syrup at the end of cooking is 108 degrees). Boiling, remove from heat and pour with the contents into a colander set in a saucepan. Leave for 2 hours so that the syrup is completely stacked and the berries have cooled.

Take cold berries with a spoon of 10-12 pieces and put them in slides on a dish sprinkled with sugar. In this position, dry the berries: at room temperature - 6 days, in the oven at 40 degrees - 3 hours.

The second stage of preparation of 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.

So that the candied fruits do not dry out, they must be folded into sterile dry jars and rolled up.
The syrup can be used as a jam.

Blackcurrant varieties still have a great influence on the taste and attractiveness of the drink. For example, thin-skinned berries burst when heated, which makes compote unpresentable, although no less tasty. The blackcurrant "Altai Dessertnaya" has a resinous flavor that does not disappear even during processing. But the varieties "Dove" "Hope" are very sour, not fragrant, and drinks from them, surprisingly, are tasty and beautiful.

Blackcurrant compote

Large blackcurrant berries, 400 g of sugar, 1 liter of water.

Sort the berries, wash and put in jars to the "shoulders". Boil syrup from sugar and water, pour berries over it. Put 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.

Red currant vinegar

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

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

After fermentation, strain the finished vinegar, pour into ordinary bottles, close tightly with stoppers and store in a dark place at room temperature.

Kvass from blackcurrant

1 l blackcurrant juice, 5 l water, 20 g yeast, 1 tsp. Sahara.

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

Meanwhile, grind yeast with sugar. Pour fresh blackcurrant juice into cooled water, add pounded yeast. Put for 2 days in a warm place.

Pour the finished kvass into bottles, close with stoppers and store in the refrigerator.

Kvass from red currant

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

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

After insisting, strain, add diluted yeast, sugar, citric acid to the infusion and leave overnight for fermentation.

In the morning, strain the kvass, pour into bottles, close with corks and put in the refrigerator for storage.

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 grid holes. Place the resulting puree and juice in an enamel pan, pour water, heat to 70 degrees and hold at this temperature for 20 minutes.

Then the berries are pressed to obtain juice. Drain it into another pan, let it stand for 3 hours and filter. Then heat up 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 useful. To do this, pour it with water (for 1 kg of pulp 1 liter of water), bring to a boil, hold on low heat for 5 minutes. Then pour hot into sterile jars, cover with lids and sterilize: half-liter jars - 15 minutes, liter - 20. Roll up and cool.

The pulp is used to make kissels, jellies, compotes.

Blackcurrant wine "Spotykach"

1 kg of black currant, 1 kg of sugar, 3.5 cups of water, 750 g of vodka.

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

Make syrup from water and sugar. Add blackcurrant juice to it, boil again and remove from heat. Pour in the vodka, stir thoroughly, put on a small fire again and, without bringing to a boil, let it thicken. Remove from stove and let cool.

Pour the finished wine into bottles, close tightly with corks and put in the refrigerator for storage.

Redcurrant wine

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

Carefully sort out red currants, removing twigs and unripe berries. Rinse, dry, pour into an enamel basin and grind with a wooden pestle. Remove to a cool place to start fermentation.

When fermentation is over, strain the mass through a sieve, while trying not to touch it with your hands. Separate the juice, stand, pour into a barrel, put sugar and pour cognac. Take out in a cold place for 2 months.

After the expiration date, pour into bottles, close with corks and stand for another 4 months. After that, you can serve.

White currant wine

For 10 liters of must: 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 out the white currant, removing all twigs and unripe berries. Rinse, dry and squeeze the juice. Add 1.6 kg of sugar to the juice and take it to a cool place to start 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 fortress is obtained, and leave for 5 days. (Wine from white currant can be prepared in any strength). Then strain and add the rest of the 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 at the table.

Black and red currants in liqueur

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

Cupcake with blackcurrant

Beat 100 g of margarine with 1 tbsp of sugar, add 4 yolks, zest of 1 lemon, 1/2 tbsp of milk, 100 g of flour. Next, add 4 whipped proteins and another 150 g of flour. Stir gently until smooth. Pour 3/4 of the dough into a greased and dusted with flour form. Roll the washed dried currants in breadcrumbs and evenly distribute over the dough. Lightly cover the top with the remaining dough. Bake at a temperature of 200 gr until cooked. Sprinkle the finished cake with powdered sugar.

Salmon marinated in blackcurrant

Sprinkle a 500 g salmon fillet with 2 tbsp coarse sea salt, wrap in plastic wrap and refrigerate 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 (about 1 cm thick). Wrap salmon in cling film and leave overnight in the refrigerator. Before serving, clean the fish from currants, cut into thin slices and serve with sour cream sauce.

Blackcurrant sauce

Put 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 fire and add sugar to taste. Boil for 3-5 minutes until syrupy. Remove from heat and let cool. Use as a sauce for desserts, pies and puddings.

Clafoutis with blackcurrant

Preheat oven to 180 gr. Butter a mold (large enough so that 2 cans of canned blackcurrant without liquid x 400 g fit in one layer). Put currants in a mold and sprinkle with 50 g 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 of berries and bake for about 35-40 minutes until golden brown. A stick or knife inserted into the cake should come out clean.

Blackcurrant and gooseberry kissel

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

Currant cocktail

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

Blackcurrant dessert

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

Currant for meat

Rinse 2.5 kg of black currant thoroughly in running water and drain. Having selected branches with larger berries, put them in jars, pour hot filling from 1 liter of vinegar and 1 kg of sugar. Close jars tightly and keep in a cool place. Serve currants in vinegar as a side dish for baked or fried meat, fish.

Pancakes with blackcurrant

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

July 13, 2011, 02:08
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Redcurrant is a real storehouse of vitamins. Therefore, in order to have the opportunity to enjoy a tasty, and at the same time useful product in winter, we will tell you how to cook delicious redcurrant jelly for the winter. Jelly is the perfect dessert on its own, but can also be used as an accompaniment to other sweet treats such as smoothies, pies, ice cream, etc. It also perfectly complements cereals, pancakes, yoghurts, cottage cheese and sweet dumplings. In general, everything that can be made even more delicious and sweet goes well with this wonderful dessert.

Due to the fact that there are many gelling substances in red currant, gelatin does not need to be added to the jelly, and it can be stored for a long time. First, let's look at the conventions that we will use in this recipe:

1 glass = 250 ml. water = 250g. water, this volume usually has an ordinary table glass that can be placed in a cup holder. Or you can use a measuring cup if you have one at home.

1 faceted glass = 200g. water, it is 1/5 less than a table glass. In the jelly recipes below, we will use a regular table glass.

Consider the most common cooking methods.

Without heat treatment

currant juice - 200 g;
sugar - 250 g.

It is necessary to cut the currant with twigs so that it does not glass and is not wrinkled. We wash the berries under cold water, dry them and then cut off the berries from the twigs. If you have a juicer, then it is better to use it. An alternative is to buy a food processor with the appropriate setting. If not, then first you need to grind the berries, and then strain the resulting puree through a sieve or a well-aimed sieve. The resulting residues must be discarded and not used in the future.

Next, add sugar to the resulting juice and stir to completely dissolve the sugar. To speed up the process, put the resulting syrup on a small fire and stir constantly until the sugar is completely dissolved. It is also necessary to prepare in advance the jars into which you will roll the jelly, they must be washed and sterilized.

The resulting syrup is poured into jars, on top we cover the jars with nylon lids or parchment paper, which must be tied with a rope or pulled off with an ordinary rubber band. The next day, the jelly will reach the desired consistency.

You can store the resulting jelly in the refrigerator or in the basement, if you have one.

How to make jelly

red currant - 1 kg;
sugar - 800 g;
water - 50 g.

So that the berry does not wrinkle, it is best to carry out the primary processing of berries that are still on the branches. They must be thoroughly washed and dried, and only then stripped from the branches. Put them in a saucepan and fill with water. Then put the saucepan over medium heat and cook, stirring constantly.

When you see that the heated berries begin to burst, you can additionally ceiling them. This is necessary in order for the currant to let the juice out faster, due to which the heat treatment process will be reduced, and, therefore, many vitamins and nutrients will remain in the resulting jelly. Bring the resulting puree to a boil and cook for another 5-7 minutes, not forgetting to constantly stir the puree.

To get rid of the seeds and peel of the berries, the resulting puree must be filtered through a fine sieve or gauze. So that there are no impurities in the resulting jelly and it is transparent, you do not need to use force when squeezing the puree, you need to take only the juice that drains on its own. To speed up the process, use a spoon, stir the puree so that the juice drains faster. Then it will take less time to cook redcurrant jelly.

Now it remains to pour sugar into the juice and cook until the moment when the juice begins to thicken and begins to resemble unthickened jelly. After that, remove the jelly from the fire.

Banks must be sterilized in advance. To do this, first they must be thoroughly washed and scalded with boiling water. Pour jelly into prepared jars and cover it with iron or nylon lids, or use parchment paper as in the previous recipe. Put the jars to cool and then put them in a cold place, it can be either a refrigerator or a basement.

The syrup will turn into jelly after complete cooling, one day is enough for this.

If the jelly is not frozen

If after cooking your jelly does not thicken and resembles ordinary syrup, then you can additionally put it on fire and cook for 5 minutes, it all depends on the density of your syrup. When you start noticing that the jelly is starting to stick to the sides of the pot you are cooking in, that means the jelly is ready to be poured into jars. A wide basin with low sides is best for boiling jelly, because the evaporation surface will be large, which helps the jelly begin to thicken faster.

If you chose a taller dish, then you will need to spend a lot more time for the jelly to thicken.

What to do with waste? The cake obtained after straining the berries can be used for cooking compotes. The recipe is very simple: throw the cake into boiling water and boil for two minutes and then leave it to infuse the compote.

Jelly from different varieties of currant

According to the recipes that we reviewed earlier, you can make delicious jelly using three types of currants at the same time: red, black and white. If desired, raspberries can be added to the resulting mixture to increase the taste and beneficial properties. There is also such an interesting recipe for blackcurrant jelly.

The jelly that you get is just a storehouse of vitamins and nutrients, which, in addition, has a unique aroma. This is an excellent remedy in winter.

The proportions of currants can be different, we offer the following (measured with table glasses): red and white - 3 cups + black - 1 cup + 1 cup raspberries. Red and white currants are the basis for this jelly assortment, as they contain the most gelling substances.

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For some, white currant will be a curiosity, but those who grow berries on their plots appreciated both the ability of the shrub to produce a rich harvest and the beneficial properties of fruits that are invaluable to human health. In summer, it is pleasant to eat fresh translucent fragrant berries. Due to the fact that the bush bears fruit abundantly, various preparations for the winter are also popular from white currant.

Many-sided currant

Gardeners undeservedly deprive white currant bushes of attention. In the meantime, many tasty and vitamin blanks are prepared from it for the winter.

white currant

In its composition, it differs from its red and black relatives, but therefore it is 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 contained in it contribute to the removal of toxins, slags, salts of heavy metals from the body;
it is a recognized champion in the proportion of such trace elements as potassium, iron;
the high content of B and P vitamins provides immunity strengthening, improves metabolism at the cellular level;
due to the large amount of vitamin A in the currant, it is recommended for people with visual impairments.

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

Important. Recipes with white currants have a more sour taste. Therefore, jam from these berries is undesirable for those who suffer from diseases of the digestive system.

Classic currant jam

Preparing jam with sugar for the winter is an old Slavic tradition. And the most popular way to prepare it is recipes using heat treatment of prepared raw materials.

For this you will need:

sugar - 1.5 kg;
white currant - 1 kg;
water - 2 glasses.

The berries are washed, sorted, freed from cuttings and left to dry on a towel. Currants are transferred to a wide bowl and covered 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 blanks, you can combine different currants

The remaining sugar is used to make syrup. The currants are poured still hot and set to cook over low heat until it looks transparent. Make sure that the mass does not burn, and periodically stir the jam with a wooden spoon with a long handle. The resulting foam is removed. After that, the jam is laid out in jars and rolled up with a tin lid.

When to Cook

Harvesting white currants with sugar for the winter can be without heat treatment. This jam preserves the maximum of useful qualities of summer berries. The recipes for these preparations may also contain other berries, various fruits, citrus fruits.

White currant jam

We suggest using the following ingredients:

white currant - 1 kg;
oranges - 2 pcs.;
sugar - 1.8 kg.

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

Advice. Under the nylon lids, put another spoonful of sugar on the jam so that mold does not form. Preservation with tin lids does not require such an additional precaution.

Currant jelly

White currant jelly

To make jelly you will need:

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

To obtain juice, clean berries are put in a saucepan and poured with water. While stirring, slowly heat on the stove until the skin cracks and the berries release juice. Then the pan is removed from the heat and its contents are cooled as quickly as possible.

Gauze is pulled over a wide bowl and boiled currants are placed on it. Carefully squeeze the juice and return it to the fire, adding sugar. The future jelly continues to be cooked until the berry mass becomes a viscous, viscous consistency. Hot berry brew is laid out in glass jars. They are left open until cool. After that, the jelly is covered with parchment paper and sent to be stored in the refrigerator for the winter.

Currant compotes

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

Compote with currant

To prepare such a compote you will need:

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

The required amount of sugar syrup is boiled on the water. While it is cooling, rose hips are laid on the bottom of the jars, and currants are poured on it. Berries are poured with syrup at room temperature and pasteurized for about 20 minutes. Banks are rolled up with tin lids, turning upside down. When the preservation has cooled, you can put it in a closet to be stored for the winter.

Traditional white currant jelly for the winter

The list of products for cooking healthy delicacies is small - we only need white currants 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 with pulp from the skin, twigs and seeds. Just place the currants in a saucepan (not aluminum, but preferably enameled).

Pour 50 ml of water into it, turn on the burner. The pot must be covered with a lid so that steam forms inside. Under its influence, the berries will soften, the skin will burst. In this form, the currant is easy to grind. We need a sieve, it's good if you have a fine one. Place part of the mass into it, grind with a spoon. The pulp will remain in the sieve. It can be thrown back onto gauze and squeezed out. Process the entire berry mass in this way. We will turn the resulting pure pulp into jelly.

Set a bowl of berries on the fire, send sugar there. As the mass heats up, its surface will begin to be covered with air foam. She needs to be removed. If this is not done, the transparency of the jelly will be lost. After boiling, the fire should be slightly reduced. The delicacy should be cooked for at least 40 minutes. Periodically it is worth stirring the boiling mass so that the liquid evaporates faster. Be sure to sterilize containers and lids. Pour the finished jelly into jars immediately after turning off the fire. Twist the lids, turn over the jars with winter harvesting and wrap them up.

Recipe for currants without cooking

Ingredients: white currant - 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 should be understood that juice that has not undergone any heat treatment at all will simply deteriorate during storage after a while; it will not stand idle until winter. Therefore, it is desirable to at least bring the product to a boil. This is how we will prepare the delicacy this time.

So, wash the berries, dry them. Then the raw material must be crushed. This can be done with a mortar or in another way. Our task is to extract the juice. Then we will wipe the pulp through a sieve and gauze. So we will be able to get rid of the seeds and skins. Drain the fruit mass into a suitable saucepan, add sugar. There is a lot of it, so it will not work quickly to dissolve it. Turn on the fire and constantly stir the syrup, 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, it is required to boil it for one minute. Then immediately pour into jars (sterilized only). Roll up the container with lids, turn over and cover with a blanket. Store uncooked jelly in the refrigerator.

Plum, apple and white currant jelly

This recipe will appeal to housewives for its simplicity, and the finished product will be appreciated for its excellent taste, pleasant color, aroma and texture. Apples and currants - these components contain a lot of pectin, and plums will give a pink tint to our dessert.

Ingredients- white currant - 0.5 kg; plums - 0.5 kg; apples - 5 pcs.

Apples take green, dense and juicy. Fruits with a loose structure will not work. Plums can be taken any. Wash all fruits and berries, let water drain from them. Kill currants with a blender, put on a sieve and strain. Divide the plums in half, remove the pits. We do not touch the apples yet, otherwise they will darken. Pour plums with boiling water 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 chopped with a blender.

Combine currant juice and plum mass and put on fire. Now let's get to the apples. Cut off the skin from them, remove the seed boxes, and cut the flesh into cubes. Immediately spread the apple slices into the hot fruit mass.

Bring to a boil, with an immersion blender grind the apples so that they turn into a smooth puree. Now put the 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, twist. Leave them upside down and covered with a warm blanket until cool. In the future, the product can be stored in the cellar.

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