What can be prepared from white currant. White and red: canning currants

In this article, we will look at what can be prepared for the winter from white currants. This berry is an albino. By biological classification white currant- 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. Them 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 - 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 of the workpiece 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 at high temperatures melts 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 dishes with jelly: if there is a trace - “path” - you can turn off the fire. We take small jars for this blank - a maximum of 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 include 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, throw them in a colander and pour into 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. Let's 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 up on low fire 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.

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. Not only the leaves, but also the branches and the berries themselves have a sharp, slightly unpleasant smell. 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 a medicinal plant, and they began to be used in cooking 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 advises to add some unripe to ripe currants. 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 cooking method, ordinary sugar is used, since fructose melts and forms crystals at high temperatures. Boiled whitecurrant jelly 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 dishes with jelly: if there is a trace-path, 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 of 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 container. 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 preparation 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. We lay out the transparent jam in 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, at room temperature for 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. The juice will make excellent homemade 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 zest. Pour the berries with boiling syrup and roll up the jars with 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.

Pick whitecurrant berries from the twigs, rinse in running water and drain. Pour the berries into a saucepan (not aluminum!), add 50 ml of water and put on medium heat. Bring the berries to a boil and cook for about 3-4 minutes, stirring occasionally. All berries should burst and boil.

Remove the mass of boiled berries from the heat and rub through a fine sieve from seeds and skins. The result is a translucent light mass. That's the way it should be.

Add sugar to the berry mass in portions, stirring constantly until the sugar is completely dissolved. Pour the berry-sugar mixture back into the pan where the berries were cooked before and bring to a boil. Cook, stirring, for about 5-7 minutes. The mass should become transparent and acquire amber shade. At this time, prepare beautiful small jars (sterilized) and lids.

Remove the mass from the heat and, while hot, pour into jars. This is important, because the jelly hardens very quickly! Leave jars of jelly to cool completely without lids at room temperature. For storage, close the jars with lids and store in a cool place. Store the opened jar in the refrigerator. Enjoy your meal!

5 minutes to read

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 invaluable for human health. beneficial features fruits. In the summer it is pleasant to feast on translucent fragrant berry in fresh. Due to the fact that the shrub bears fruit abundantly, they are also popular from white currant various blanks for the winter.

Many-sided currant

Gardeners undeservedly deprive white currant bushes of attention. In the meantime, many delicious and vitamin blanks 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;
thanks to a large number Vitamin A in currants 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 useful qualities summer berry. The recipes for these blanks may also contain other berries, different fruits, citrus.

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 combined with sugar. Stir until the preservative dissolves and add crushed oranges along with the peel. The resulting homogeneous mass put into sterilized jars.

Advice. Under nylon caps put another spoonful of sugar on the jam so that mold does not form. Conservation tin lids no such additional precaution is required.

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 closed parchment paper and sent to be stored for the winter in the refrigerator.

Currant compotes

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

Compote with currant

To prepare such a compote you will need:

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

Boiled on water required amount sugar syrup. 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.

To all gourmets and lovers of tender berry jelly dedicated! Refined taste, amber of this jelly will not leave the participants of your dinners or parties with snacks indifferent. This jelly is not only great addition to tarts or pancakes, it is quite suitable as an accompaniment to soft cheeses, especially brie, to toast with caramelized onions, to rabbit liver pate and even as fragrant ingredient for cooking berry sauces. But even when just served with toast for breakfast, this jelly is excellent!

INGREDIENTS

2 kg of white currants (without twigs)
2 kg sugar

Step 1

Step 2

Remove the mass of boiled berries from the heat and rub through a fine sieve from seeds and skins. The result is a translucent light mass. That's the way it should be.

Step 3

Add sugar to the berry mass in portions, stirring constantly until the sugar is completely dissolved. Pour the berry-sugar mixture back into the pan where the berries were cooked before and bring to a boil. Cook, stirring, for about 5-7 minutes. The mass should become transparent and acquire an amber hue. At this time, prepare beautiful small jars (sterilized) and lids.

Step 4

Red currant jelly

INGREDIENTS

1.5 kg redcurrant
1 kg sugar
(4 cans of 500 g)

STEP-BY-STEP COOKING RECIPE

Wash the currants, dry and put in a container for making jam. Pour in 100 ml of water and heat over medium heat. Cook until the berries burst and begin to release juice. Squeeze the currant with the convex side of the slotted spoon. Boil. There should be enough juice. Add sugar, mix. Boil for 3 more minutes, then remove from heat. Strain the contents through a very fine sieve, without squeezing the berries, so that the jelly is transparent. Pour into jars using a ladle with a spout. Cool and cover with lids or parchment paper.

Blackcurrant jelly

INGREDIENTS

blackcurrant - 1.5 kg
2 cinnamon sticks
4 cloves
500 g sugar
5 st. l. blackcurrant liqueur