How to make white currant jam. Recipe: White Currant Jelly - Vitamins can be multi-colored

What do you need:

red currant - 0.5 kg;
white currant - 0.5 kg;
water (preferably bottled) - 0.5 l;
fruit sugar - 0.8 kg.

What to do:

Clean the berries thoroughly. Take them off the branches. Rinse. Preferably in a basin, draining the water several times.
Then, in the same basin where you washed the currants, having cleaned it of sand and debris, put all the berries and, filling them completely with water, place it on the stove.
Boil and boil for a quarter of an hour. After boiling, pour out the water.
Puree the berries with a sieve.
Pour sugar into the resulting mass, put on the stove. From the moment of the boiling process, boil for a quarter of an hour, removing the emerging foam.
Ready jam is packaged in pre-prepared containers. Close with lids.

finished products store only in a cold place.

Pickled red currant

The main component of the preparation is, of course, currant berries.

For marinade:

water - 0.65 l;
fruit sugar - 0.25 kg;
nine percent vinegar - 0.12 l;
salt "Extra" - 0.003 kg;
ground cinnamon;
Bay leaf;
carnation;
cloves (allspice) pepper.

What to do:

Place the prepared and processed berries in sterilized glass jars “under the neck”. You can not remove the berries from the branches, but use them as they are - with brushes. Conservation with brushes is much more aesthetic: it looks very nice.
Then boil the syrup: on the stove in a saucepan, completely dissolve the sugar in the water. Add all the spices to the syrup. Cool, strain, pour in vinegar.
Pour all the jars with berries with the prepared marinade. Screw on sterile caps. Carry out pasteurization: jars must be placed in hot water(not less than 85 °Ϲ) for half an hour.

Take out the jars, dry, cool and store in a cool place.

White currant - jelly without cooking

Canning white currants for the winter always gives excellent results. It is both useful and optimal for making jelly and other desserts. The recipes are simple and the results are amazing.

What will be required:

water - 1 l;
fruit sugar (you can use regular) - 1.2 liters.

What to do:

Squeeze juice from white currant. Take fruit sugar, in the proportion of 1 liter to 1.2 kg.
Thoroughly mix juice and sugar in homogeneous mass.
Sterilize jars.
Pack in jars of jelly. Banks need to be hammered to the eyeballs.
Put a circle of parchment paper on top of the jelly. Cut a circle around the diameter of the neck of the jar. The paper must first be wetted with water.
Seal jars with lids.

Keep cool

Red currant compote

What do you need:

berries - 1 kg
bottled water - 3 l;
fructose - 0.5 kg.

What to do:

Wash the currants, pick from the branches.
Puree the prepared berries with a blender. Pour 0.05 kg of fructose, mix thoroughly.
Boil water in a large saucepan. Pour in the remaining sugar. As soon as the boiling process begins, pour the pureed currants into it. Cook no more than 3 minutes.
Remove from the stove and leave the compote to infuse, covered with a lid, for 15 minutes.

Better ready compote cool before straining it with cheesecloth. Pour the compote into prepared sterilized jars and refrigerate.

Red currant with cucumbers

Currant is pretty unusual product for preservation, which is usually combined with other ingredients, and most often with cucumber, as it turns out very delicious tandem. Cucumbers cooked according to this recipe, have a slightly pronounced sweet taste of red currant.

Required Ingredients:

cucumbers - 1 kg;
red currant - 100 g;
cherry - 5 pcs.;
dill - 3 pcs.;
garlic - 4 pcs.;
sugar, allspice and salt - to taste;
bay leaf - 1 pc.

Cooking:

Medium-sized cucumbers must be thoroughly washed and soaked overnight in cold water.
After the jar has been sterilized, cucumbers, additional spices and, most importantly, currants are placed in it. All ingredients are poured with boiling water.
Now you need to drain the remaining water through a special perforated nozzle on the lid.
The bank rolls up.

Currant berries have not only pleasant taste, but also contain many vitamins and minerals, which are so lacking in winter.

Assorted jam

What do you need:

currant red and white - 0.5 kg each;
fructose - 1.5 kg;
distilled water - 0.05 kg.

What to do:

Rinse the berries thoroughly, process (remove from the branches). Leave the washed currants in a colander so that the water is glass. Let the water drain completely.
Make syrup from fructose and water. Boil water and dissolve sugar in it completely, boil for 5 minutes.
Move the currants into the pan and pour it over sugar syrup. Insist 7 hours. After that, move the berry-sugar mass into a colander, under which substitute another pan. Wait until the syrup drains completely, put the pan on the stove and boil to a boiling point of 110 °Ϲ. Remove from stove and set aside for 20 minutes
Then move the currants into hot syrup. Cook over low heat until the jam is ready.
Refrigerate the resulting jam fast way: put the saucepan in cold water. Once the jam has cooled, transfer it to prepared sterilized jars.

This jam can be made by replacing red or white blackcurrants.

White currant soaked

What will be required:

distilled water - 1 l;
salt - 0.004 kg;
granulated sugar - 0.08 kg;
cinnamon;
carnation;
black peppercorns.

What to do:

Sort the berries, rinse well, let the water drain completely.
Move the currants to a clean container. It is good if the container is wooden, but you can use any.
Prepare a brine from distilled water, salt, sugar, cinnamon, cloves and pepper.
Cool the prepared brine and pour into a container with currants.
Cover the container with gauze. If the container is wooden, then cover with a circle. Put currants prepared in this way in the cold.

Such a soaked currant serves great addition to any meat dishes. It perfectly reveals the taste of fried or stewed liver.

White and red currant juice

What will be required:

white currant - 1 kg;
red currant - 0.2 kg.

What to do:

Pick currant berries from twigs. Sort, rinse thoroughly, drain and dry a little.
Take enamel basin and crush currant berries in it with a wooden pestle-pusher. Separate the juice from the pulp.
The resulting juice is filtered using a cone-chenois, which must be covered with gauze.
Then pour the juice into enamel pan. Heat up to 90 °Ϲ. Hold at this temperature for about 10 minutes.
Pour the juice into jars heated in a water bath while still hot. Do not add juice to the edges of the jars. It is necessary to leave about 2 cm each, close with boiled lids.
Place in a container with water. The water temperature must be 60 °Ϲ. Carry out the pasteurization process at a temperature of 90 °Ϲ. Pasteurize half-liter containers for 13 minutes, liter - 16 minutes, three-liter - 20 minutes.
After the pasteurization process is completed, the jars should be sealed immediately. Check blockage. Flip banks.

Red and white currant syrup

What will be required:

juice from two types of currant - 1 l;
water - 0.25 l;
granulated sugar - 0.7 kg.

What to do:

Wash currants. Squeeze juice out of them.
Mix juice with water and sugar.
Bring to a boil and cook for 3 minutes.
Pour the resulting syrup hot into prepared bottles. Seal tightly.
Wrap each bottle with a blanket and cool.

White currant marmalade (video)

Preservation of red and white currants successfully differs from other berries in simplicity and accessibility. No expensive ingredients, no incredible effort for canning is required. The main thing is desire, and you can always enjoy your favorite berry by opening a jar that is quietly waiting in the fridge for its hour.

Summer comes, in the country or in the market appears currant, black, red, white. Fragrant and sour. This begs the question: what to do with blackcurrant, what to cook from redcurrant? Recipes with currants are available both with fresh currants and processed for long-term storage. As you know, blackcurrant is perhaps the most useful berry. Therefore, blackcurrants are often harvested for the winter. Of course, harvested blackcurrants will come in handy in any form. Cooking delicious pastries, muffins, pies, implies the use of this fragrant, slightly tart berry. There are many ways to harvest: currants with sugar, frozen currant, dried currant. Blackcurrant in a slow cooker is prepared quite quickly and conveniently, since you can set the time and temperature. One of the most simple ways prepare currant, it is black currant with sugar. The main thing here is the amount of sugar, and blackcurrants may not even be boiled. There are also recipes for currant jam, although it is believed that during heat treatment it loses some useful substances. How to cook currants can also be easily learned. The advantage of this recipe is that such blackcurrants can be stored without a refrigerator. The recipe for a popular drink, currant tincture, is blackcurrant in alcohol. Blackcurrant recipes will also help you prepare extraordinary sweet sauces for meat, which are popular in many European cuisines. It is believed that meat gives special taste black currant. Recipes with photos will show you how to prepare such a sauce, as well as jams, marmalade and many other blackcurrant dishes.

It's good if you have a large freezer or freezer, currant frozen is provided to you. It is stored for a long time, does not lose its useful qualities and attractive appearance only properly frozen currants. Freezing recipes contain several important recommendations: do not wash currants, freeze currants on a tray so that the berries do not touch each other. Frozen blackcurrant is suitable to cook the most various dishes with currant. To do this, you will need recipes with currants. Blackcurrant recipes, redcurrant recipes will help you make currant jam, various currant desserts, cocktails and drinks. This is currant with sour cream, currant with milk. Currant filling is very convenient and tasty. Frozen red currants are also popular. Recipes with fresh redcurrants usually allow frozen currants to be used. Freezing helps to preserve the maximum possible nutrients in currants. If you have red currant, recipes will help you prepare stuffing, kissels, compotes, and many other dishes. Of course, red currants are also perfect for jam. The recipe for redcurrant jam may contain other fruits and berries.

Red currant is real treasure vitamins. Therefore, in order to have the opportunity to enjoy delicious food in winter, and at the same time useful product we will tell you how to cook delicious jelly from red currant 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 preserved. 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 less table glass by 1/5. 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. Wash the berries cold water, dry and further 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.

Pour the resulting syrup into jars, cover the jars on top 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 primary processing 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. Next, put the pot on medium fire 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 release juice faster, due to which the process heat treatment will be reduced, and, consequently, a lot of 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. Optionally, to increase the taste and useful properties Raspberries can be added to the resulting mixture. There is also this one interesting recipe blackcurrant jelly.

The jelly that you get is just a storehouse of vitamins and nutrients, which, in addition, has a unique aroma. This is great medicine 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 currant are the basis for this jelly assortment, as they contain the most gelling substances.

Currant - delicious berry, rich in vitamin With and containing natural pectin. It is great for preparing jams, jams, jellies and compotes. In our selection of currant recipes you will find simple and delicious preparations for the winter.

For blanks, you can use the berries of red, black and white currants. Jelly is better made from red currant berries, thanks to the pectin contained in the berries. Blackcurrant is better suited for making jam and grinding with sugar. White currant can be added to compotes.

It is not difficult to prepare such jam, and you can use it as an additive to desserts.

You will need: 600 g of berries, water, sugar, zest and juice of half a lemon.

Cooking. Sort the berries, remove the stems and place in a saucepan. Pour in water to cover the bottom of the pot and simmer the berries over low heat for about 5 minutes until they are soft.

Then puree the berry mass with a blender. After that, wipe the resulting puree through a sieve and remove the skin and seeds of the berries. Weigh the resulting mass and add the same amount of sugar. Place everything in a saucepan, add grated zest and squeezed juice of half a lemon, stir and bring to a boil. Boil the jam for 10 minutes, stirring and removing the resulting foam. Pour hot jam into sterilized jars and roll up.

From blackcurrant jam makes an excellent filling for homemade pies.

You will need: 1 kg of berries, 600 g of sugar, 4 tsp. lemon juice.

Cooking. Rinse the berries, place in a saucepan and cook until soft, about 20 minutes, stirring occasionally. Add sugar lemon juice, bring to a boil and cook for another 20 minutes. Test the readiness of the jam by dropping a drop onto a chilled saucer. If the syrup does not spread, the jam is ready. Immediately pour it into jars and roll up.

The currant “five-minute” recipe speaks for itself - it is prepared in just 5 minutes.

You will need: 1 kg of blackcurrant berries, 1.2 kg of sugar, 1.5 cups of water.

Cooking. Rinse the berries, remove the branches. Make syrup from sugar and water. Put the berries in it and cook for 5 minutes. Pour the jam into prepared jars and roll up.

Redcurrant berries contain natural pectin and gel well.

You will need: 1 kg of berries, 500-600 g of sugar, 120 ml of water.

Cooking. Rinse the berries and place in a saucepan with a thick bottom. Add water and cook, stirring, for about 20 minutes.

Then crush the berries with a potato press and put in cheesecloth folded in several layers. Hang and leave overnight to drain all the juice. Measure the resulting juice, pour it into a saucepan and add an equal amount of sugar. Bring the mixture to a boil, stirring, and cook until the jelly begins to thicken. Pour hot jelly into jars, sterilize and roll up.

A very simple compote recipe.

You will need: berries, 1 liter of water, 1.5 kg of sugar.

Cooking. Rinse the berries and arrange in jars. Mix sugar and water and make syrup. Pour berries with hot syrup, sterilize and roll up.

To diversify the taste of compote, add strawberries to currants.

You will need: 250 g currant berries, 250 g strawberries, 1 glass of sugar, 2.5 liters of water.

Cooking. Rinse the berries and arrange in jars. Boil water, dissolve sugar in it and pour the berries with the resulting syrup. Sterilize jars of compote and roll up.

Raspberries and currants are perfectly combined in compote, which turns out to be very fragrant, with a rich berry flavor.

You will need: 1.5-2 cups of currants and cherries, 1.5 cups of sugar, 1 tsp. citric acid, water.

Cooking. Rinse and dry the berries, place in a three-liter sterilized jar. Add sugar and acid. Boil 5 liters of water and immediately pour over the berries, cover and roll up.

You will need: 250 g blackcurrant berries, 150 g cherries, 200 g sugar, 3 liters of water.

Cooking. Rinse the berries. Boil water, add sugar and berries. Boil until the berries float. Then transfer the berries to a jar, pour over the syrup and immediately roll up.

Use only good, whole currants and gooseberries for compote.

You will need: 1 glass of currant berries, 1 glass of gooseberries, 100 g of sugar, 2 liters of water.

Cooking. Wash the berries well. Boil water, add sugar and berries. So that the gooseberries do not lose their shape, they can be pierced with a toothpick. Boil compote for 7-10 minutes, immediately pour into sterilized jars and roll up.

Currant berries can simply be ground with sugar and frozen, and then used as a filling for pies or an ingredient in sauces.

You will need: 1 kg of blackcurrant berries, 1.5-2 kg of sugar.

Cooking. Rinse the berries thoroughly and dry. Grind with a blender or twist in a meat grinder until mashed. Add sugar and stir well to dissolve. Put the container with the berry mass in the refrigerator, then mix, place in clean containers and place in the freezer.

Currants prepared without sugar are well stored for a year in a cellar or refrigerator.

You will need: currant berries.

Cooking. Wash the berries and place in clean jars. Fill to the top hot water, cover with lids, and place the jars themselves in a container with warm water (water bath), bring to a boil and sterilize depending on the size of the jars: sterilize half-liter jars for 15 minutes, liter jars for 20 minutes. Roll up immediately.

Use redcurrant berries to make jam. You will get an attractive-looking blank of bright saturated color.

You will need: 1 kg of red currant berries, 0.5 kg of sugar.

Cooking. Rinse the berries, place in a saucepan and crush with a potato press. Pour in the sugar and place the pot on slow fire. Cook, stirring, until sugar dissolves.

Then turn up the heat and simmer, stirring frequently, until the jam thickens. Immediately place the jam in jars, sterilize and roll up or cover with lids, cool and store in the refrigerator for up to 3 months.

For this blank, it is better to take blackcurrant berries, it has more rich taste and aroma.

You will need: 1 kg of blackcurrant, 1.5-2 kg of sugar.

Cooking. Rinse the berries thoroughly, dry them and place them in a blender bowl along with sugar. Puree the berries until smooth. Arrange the resulting berry mass in sterilized jars, sprinkle with sugar on top, cover with lids and store in a dark cool place.

Currant juice can be prepared without sugar or added a little to taste.

You will need: 1 kg of blackcurrant berries, sugar to taste, 0.5 l of water.

Cooking. Place the washed berries in a pot of water, bring to a boil and simmer for 5 minutes.

Then cool, strain into another pan, squeeze the juice from the berries. Strain again, add sugar and bring the juice to a boil. Pour into sterilized jars and roll up.

save yourself our selection of recipes with currants to make delicious preparations for the winter!

In this article, we will look at what can be prepared for the winter from white currants. This berry is albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes more tender than its ruby sister, not so sour. Currants in Rus' began to be cultivated earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word smorid means stink. To a greater extent, this applies to the black variety. sharp, a little bad smell have not only leaves, but also branches, and the berries themselves. But the white currant fruits do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. Preparations from this berry are not only tasty and healthy, but also interesting in a purely aesthetic sense. Translucent, light golden jam looks so unusual. Here it is such an albino berry - white currant. Recipes for the winter from this garden crop, read below.

The benefits of white currant

Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as medicinal plant, and in cooking began to be used much later. Red (and at the same time her albino sister) is inferior to black in the amount of vitamin C. But even in white currants it is four times more than in vaunted citrus fruits. And in terms of iron content, she overtakes her black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for the removal of excess fluid from the body and prevents swelling and bags under the eyes. These berries also sharpen eyesight due to the presence of vitamin A in them. If you regularly use white currants, immunity will increase, metabolism will improve, and the body will be cleansed of toxins, toxins and salts of heavy metals.

How to choose the right berry

Whitecurrant, from which we will learn how to make blanks, is a specific product. Traditionalists, who are accustomed to the fact that jam must necessarily be red or orange, often mix this berry with ruby \u200b\u200band black clusters, cherries or raspberries. And people who love originality use the transparent color of white currant to create decorative blanks for the winter. For example, preserve the berries along with the cuttings, while maintaining the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. Berries for harvesting are best picked in sunny and dry weather. Next, they need to be sorted out, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly washed and dried a little. To make whitecurrant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. It remains the old grandmother's way of rubbing through a sieve. So that the berries do not resist, they are scalded with boiling water.

White currant: jelly without cooking

These berries are the best raw material for this kind of desserts, because they contain a lot of pectin. The recipe recommends ripe currants add some unripe. In such berries there is an order of magnitude more pectin, which will help jam gelation. Squeeze juice from white currant. For one liter of liquid, take 1200 grams of sugar, preferably fruit. Using this sweetener, we will enhance the aroma and taste of jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize jars. We spread the jelly over them, filling the container to the top. On top we put a circle cut out of parchment along the width of the neck of the jar. We will first moisten it in vodka so that the white currant does not ferment. And then we cork the jars with nylon lids. The first days, the blanks are stored in a quiet and cool place, without rearranging or shaking. Then you can put the jars in the refrigerator.

boiled jelly

For this method cooking use regular sugar, since fructose melts at high temperatures and forms crystals. boiled jelly from white currant is a very stable product in storage. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you must first extract juice from slightly unripe berries. Pour the liquid into a small bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. Readiness is determined as follows: we draw a wooden spatula along the bottom of the dish with jelly: if a trace remains, you can turn off the fire. We take small cans for this blank, maximum half a liter. Sterilize them in the oven, fill with jelly. The container should stand for about ten hours, after which it can be corked with ordinary nylon lids.

Jam with oranges

There are many preparations for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for more sweetness. This method of harvesting white currant does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. One kilogram of currants is passed through a meat grinder. Wash two oranges, cut into pieces, select the seeds. We also pass through a meat grinder. We combine currants with oranges. Add one and a half or two kilograms granulated sugar. Stir until completely dissolved. To make it easier for yourself, it is permissible to slightly heat the mass. We spread the jam in a sterile glass containers. If you intend to store in the refrigerator, you can cover it with ordinary plastic lids.

Classic jam

Whitecurrant recipes do not ignore this common homemade for the winter. Classic jam is prepared like this. Pour a kilogram of berries with the same amount of sugar. Let the juice stand out. In two glasses of water we dissolve three hundred grams of sugar. We cook syrup. We lower the berries there (along with the allocated juice). We cook, regularly remove the foam, stir. Clear jam put into jars, cork. Decorative jam requires a different approach. First, we cook syrup from a glass of water and a pound of sugar. Carefully place the grapes in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the fire and put it in jars. Such white currants are good both as an independent dessert and for decorating various kinds of pastries.

Candied fruit

For such homemade sweets, black, red, white currants are suitable, but the berries must be very ripe. We wash them, put them in a colander and pour them into an enamel basin. Cooking syrup. A kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. We filter it by passing through several layers of gauze. Put on fire again and bring to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currant until tender. Strain the berries, but save the syrup, you can make jam or juice from it. Let's leave the berries for two hours. Then sprinkle them with powdered sugar. And dry them: in the oven (at + 40 C) for three hours, room temperature six days. Next, roll the balls from the berries, roll them again in powdered sugar. Continue to dry them in the oven or at room temperature.

Home wine

What else can whitecurrant be useful for? Recipes for the winter very often use juice from this berry. It is very acidic, so it can be used in place of vinegar, acidifying dishes or pouring it into marinades. Juice will make excellent Home wine. In four liters of wort it is required to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for the start of fermentation. Somewhere in ten days we stop the process by alcoholization. It takes an average of a liter of vodka per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served at the table.

White currant: compote

For a beautiful color, you can add a few ruby clusters. For one sterilized 3-liter jar of compote, you need three cups of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Fill them with currants (do not forget to put a metal spoon in the jar so that the glass does not burst). Put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange peel. Pour the berries with boiling syrup and roll up the jars iron lids. We turn the container upside down and wrap it with a blanket until it cools down gradually.

Currant for home first aid kit

You can not fill the berries with syrup. Then in winter you will have almost fresh white currants. We make preparations like this. We select ripe large berries and put them dry in a jar. We cover the glass container and place it in a sterilization dish. Pour water so that it reaches the shoulders of the jar. Let's warm it over low heat until the berry starts up the juice and settles (you need to report the currants so that it fills the dishes to the top). We pasteurize for about half an hour at 85 C, and then roll up. Such currants treat colds well and are flu prevention.