Currants with sugar - interesting ideas for making delicious desserts. Blackcurrant recipes for the winter - tested, very tasty

Black currant is a berry loved by many, which, in addition to its bright taste, also has extremely beneficial properties. For example, it is used to saturate the body with vitamin C. After all, a small handful of berries is enough to get the daily requirement, since the content of this vitamin in it is very high.

In addition, it is used to prevent various viral and other diseases. It is also interesting that not only berries are used, but also leaves. They also have healing properties.

As soon as it is not eaten - fresh, frozen, in jam or in the form of compote. Grated black currants with sugar for the winter are also quite popular. After all, it is in winter that all its beneficial qualities are so necessary. And this recipe is worth dwelling on in more detail. These currants are very easy to prepare, and the result will always be excellent.

Taste Info Jam and marmalade

Ingredients

Black currant – 1 kg;
Sugar – 1.5 kg.

How to prepare grated black currants with sugar (jam for the winter without cooking)

First you need to prepare the currants themselves. Wash the berries in water at room temperature several times.

Afterwards, the water is drained and the currants are sorted. We remove debris, tails, leaves and other debris.

When the currants are prepared, you need to grind them to get a homogeneous mass. The easiest way to do this is with an immersion blender.

Some people grind currants in a meat grinder, but you can do it this way.

Please note that the dishes, blender and meat grinder must be very clean, because our jam is alive. Despite the fact that we use a large amount of sugar, the jam can turn sour if it is not kept clean.

Now you can sprinkle the grated berries with sugar. Almost all of the sugar spills out.

Then prepare the jars; they need to be sterilized. You can do this in advance or when the currants are already ready. Place grated currants and sugar into prepared jars.

And sprinkle the remaining sugar on top of the currants.

It is better to store live currant jam without cooking it in the refrigerator. If you want, you can roll it up.

Can be eaten as a dessert or for therapeutic and prophylactic purposes. It can be served in special vases; it will be very tasty with tea and cookies. Many people like to eat this jam with fresh white bread; a simple sandwich can turn into a wonderful dessert.

Note

As you can see, everything is really simple. And preparing such currants will not take much effort or much time. And the benefits will be enormous. It is believed that in this form the berry will retain all its vitamins and nutrients. Whereas after cooking they are partially lost.

The absence of cooking during the preparation process requires strict adherence to the recipe, as well as storage conditions. For example, if you do not put the specified amount of sugar, but put less, then the currants will quickly spoil. You can’t overdo it here either - the dessert will simply become sugary.
Some housewives can diversify the recipe by adding, for example, other berries. Raspberries, cherries, etc. There is also an opinion that currants should be left for 1 day before storing in jars. This is done so that the sugar dissolves better. In this case, the mass must be mixed and strict care must be taken to ensure that fermentation does not begin.
And, in addition, it is important to very carefully ensure that only whole and fresh berries are included in the preparation. Even one sour berry can ruin everything.

In short, by following simple rules and knowing some subtleties, you can easily prepare a very tasty and extremely healthy dessert that will appeal to everyone, young and old.

Black currants, ground with sugar for the winter, are harvested from us every summer, since the black currant bushes in the dacha are generous in harvest every year.

Black currant is one of the healthiest berries, as you know. Of course, you can’t eat a lot of it even in season. The berry is quite sour, although this depends on the variety. The berries of large varieties of black currants are sometimes similar in size to cherries and are quite sweet, but still not so sweet that the collected buckets of berries are eaten fresh. And it doesn’t hurt anyone to stock up on delicious vitamins for the winter.

For the winter, we make assorted compote from blackcurrants, with red currants. It is so tasty that it is drunk first at any feast. The kids just love him!

And the leftover blackcurrants are used to make delicious jam; as a rule, we simply make blackcurrants ground with sugar: it’s tastier and healthier. This jam should only be stored in the refrigerator or cellar, otherwise it will turn sour.

Previously, in order for blackcurrant jam, ground with sugar, to be stored for a long time, we put quite a lot of sugar: in a 1:2 ratio. But the jam turned out to be too sweet.

As a result, using the “scientific method” we reached the proportions of 1:1.3 and 1:1.4. The jam turns out sweet and sour and can be stored normally in the refrigerator.

Recipe for blackcurrant jam, grated with sugar:

Products:

for 1 kg of black currant
1.3 - 1.4 kg sugar

The process is quite simple.

Wash the blackcurrants well, remove leaves and other greens, as well as any remaining dried flowers. Go through. For jam, it is better to select larger berries - they are sweeter: less sugar will be used and the blackcurrant jam will be tastier!

Smaller blackcurrant berries are best sent for “assorted” -. This compote always goes away faster, although it is also very tasty!

Then the berries must be weighed. You also need to weigh the sugar in the appropriate proportion of 1: 1.3 or 1: 1.4.

1. The main task is to chop the currants. You can do it the way that is most convenient for you:

Pass through a meat grinder, chop in portions in a chopper

or in a saucepan with an immersion blender,

Or you can even crush it with a potato masher or spoon! If there are few berries and nothing else is at hand.

2. When chopping the berries, you need to gradually add sugar. Those. And in the meat grinder and in the chopper and in the blender, be sure to put sugar before grinding and pour some of it into the pan with grated black currants

I don’t add the whole portion at once, but about ½ -2/3 of all the necessary sugar.

When the berries are all ground with most of the sugar, you need to mix everything thoroughly in the pan, cover with a lid and put in the refrigerator for a day.

The next day, mix everything thoroughly again, if the sugar has melted, add the remaining portion, mix well with a spoon or blender,

and put it in the refrigerator,

After a day, take it out, mix well and put it in the refrigerator for another day.

Then you can put the grated blackcurrant jam into jars.

The jars must be clean, sterilized, but COLD, that is, after sterilization they must be cooled, otherwise the jam may ferment.

So, put the grated black currants with sugar in jars under the neck. Pour 2-3 tablespoons of granulated sugar on top; it will serve as a barrier between the jam and the air.

Now the jam jars can be closed with clean nylon lids or simply covered with thick paper and tied with twine.

We store it in the refrigerator or cellar.

This jam made from grated black currants with sugar is great for any baked goods: it makes it tender, and it can also be used instead of cottage cheese as a filling for.

In the cold winter, just eating this jam with tea is a real pleasure! It hardens and becomes like jelly! Tasty and healthy!

Bon appetit!

Last year we harvested a good harvest of black currants, enough not only for jam, but also for making a vodka infusion and wine... we need to post the recipe sometime.

That's all for today! Have fun cooking and share your impressions in the comments.

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Almost everyone has probably heard about the beneficial properties of black currant. Jam, jam or tea made from these berries must be present in the diet during mass epidemics of ARVI and influenza. After all, currants contain a large amount of ascorbic acid, which is necessary to increase the body’s defense against infections. However, besides cooking, there is another way to prepare currants for the winter, preserving the maximum amount of vitamins. We are talking about fresh berries, ground with granulated sugar.

About the benefits of treats

100 grams (about three quarters of a glass) of currant berries contain double daily value of vitamin C, almost half the norm for cobalt and molybdenum. Berries are also rich in dietary fiber, potassium, copper, manganese, iron, magnesium and calcium.
In addition to their valuable vitamin and mineral composition, they are famous for other beneficial properties:

antioxidant;
general strengthening;
immunomodulatory;
antiviral;
anti-inflammatory;
disinfectant;
diuretic.

Many housewives prefer to make jam for the winter. However, during heat treatment, most of the vitamins disappear. The preparation technology that allows you to preserve them in maximum concentration is called “cold jam” - in this case, the berries are not boiled, but ground with sugar. The process is quite simple, takes little time and minimal effort; Even an inexperienced cook can handle it. At the same time, the delicacy turns out to be no less tasty and aromatic than jam or jam.
We invite you to verify this by using one of the recipes described below.

Did you know? In England, in the late 1930s, a blackcurrant drink called Ribena appeared. During the Second World War, it was actively supplied to children's educational institutions and hospitals in order to compensate for vitamin C deficiency. Today, the drink is popular among European drivers, who paid attention to its other beneficial property - increasing tone.

Preparing currants

First of all, it is necessary to prepare the raw materials and containers in which they will be stored.

First, you need to carefully inspect the fruits and select those that are spoiled, damaged, stained, rotten, or with a musty odor. The process needs to be given maximum attention, since even one rotten berry can cause damage to the entire dessert.

The next stage is the removal of stalks and branches.

Then the currants need to be washed under running water, preferably twice. The best way to do this is to separate small portions and place them in a colander. After which the fruits need to be thoroughly dried, spread in one layer on a baking sheet, tray or large dish.

Important! It is necessary to start preparing the dessert only after the berries have completely dried. Otherwise, the product may ferment.

Preparing jars

The jars must be thoroughly washed with soda and dried. Inspect for chips and cracks, remove damaged containers. Then sterilize the remaining ones.

The fastest and most convenient way to sterilize is to place glass containers in microwave. They are placed there for two to three minutes at full power. This should be done by pouring a small amount of water into them. There is no need to close them during sterilization.

Then the jars need to be dried. The lids should be scalded with boiling water and dried.

Video: sterilizing jars in the microwave

Recipe No. 1

This recipe is very simple - you only need two ingredients, a minimum set of equipment and just one day of time. It is better to start cooking in the evening, since the dessert will need to brew for 10-12 hours. It is better to leave it to infuse at night, in cooler conditions. This way you will be able to make jam that will definitely not ferment or become moldy.

One kilo of berries will yield approximately three half-liter jars of jam.

Kitchen utensils

Make sure you have the necessary utensils and utensils at hand. We will need:

deep bowl for berries and chopped puree (the capacity depends on the number of fruits);
blender or meat grinder;
spoon.

Ingredients

To prepare currant jam without heat treatment you will need:

berries - 1 kg;
granulated sugar - 1.2 kg.

Cooking method

Step-by-step cooking technology consists of 10 stages:

Video: preparing grated currants using a blender

Important! Currants should not be consumed regularly or in large quantities by people with a history of thrombophlebitis, increased stomach acidity, acute ulcers, hepatitis, heart attack, or stroke. With cautionher Should be eaten by pregnant women and children.

Recipe No. 2

This recipe uses more granulated sugar. A meat grinder is used to grind the berries. In the absence of it, the fruits can be ground with a wooden spoon or rolling pin in any non-metallic container or through a sieve. Some housewives claim that when in contact with metal, currants lose some of their valuable substances.

One kilo of currants, grated according to this recipe, should yield four half-liter jars of dessert.

Kitchen utensils

To make jam without cooking according to this recipe, you should have:

meat grinder or blender;
deep container;
wooden spoon.

Ingredients

The dessert is prepared from:

berries - 1 kg;
granulated sugar - 2 kg.

Cooking method

The cooking technology is as follows:

Video: preparing grated currants using a meat grinder

Where to store the workpiece

The product can be stored until next spring. However, an important condition for long-term and successful storage is compliance with the necessary conditions. Immediately after placing the dessert in jars, it should be placed on a shelf in the refrigerator, cellar or other cool place with air temperature from 3°С to 8°С. Otherwise, the product will deteriorate and become unfit for consumption. The lower the temperature, the longer this dessert can be stored.

Black currants for the winter are one of the most popular preparations. You can prepare a lot of valuable dishes from it. The main thing is to follow the recipe, cleanliness when preparing, and in winter you will definitely be pleased with a jar of delicious delicacy.

Black currant berries are not a long-lasting product; most often, various preparations are prepared from them.

But few people know that in the refrigerator, berries can be kept fresh for up to 2-3 months.

To do this, they are collected in dry weather, when the dew has subsided; it is best to pick them in clusters.

Then they are carefully placed in Bulgarian boxes, baskets, small boxes and plastic bags.

Berries packed in boxes or baskets can be stored for up to 20 days. The optimal storage temperature is 0 °C.

Before consuming such berries, they are first kept for several hours at a temperature of 4–6 °C and only then brought to room temperature.

Black currants for the winter - the most delicious recipes

You can make a lot of delicious preparations from blackcurrants: jam, marmalade, marmalade, compote, juice, jelly, and even freeze them entirely in berries and individual clusters.

Blackcurrant compote for the winter

We offer you two popular recipes:

Blackcurrant compote

Ingredients: 0.8–1.2 kg of sugar per 1 liter of water.

Place the prepared berries in jars up to their shoulders and pour boiling syrup over the edges of the neck.

After 3-5 minutes, drain the syrup, bring to a boil and pour it over the berries in the jars again.

Repeat this operation again.

Pour the syrup a third time so that it slightly overflows the edges of the neck.

Immediately seal and turn upside down until cool.

Blackcurrant compote

Ingredients: 500–600 g sugar per 1 liter of water.

Prepare syrup by dissolving 3 tbsp in 1 glass of water. l. Sahara.

Pour the berries into an enamel pan, pour in syrup, bring to a boil and set aside for 8-10 hours.

Then drain the berries in a colander and place in jars.

Add the remaining sugar to the syrup, bring to a boil, filter and pour into jars with berries.

Sterilize in boiling water.

Blackcurrant juice with pulp

You can make juice from black currants for the winter.

Take:

1 kg black currants,
1 glass of water,
0.8 liters of 40% sugar syrup.

Pour water into an enamel pan, bring to a boil, add berries and steam under the lid until completely softened.

Rub the hot mass through a sieve and mix with boiling sugar syrup. Pour into jars and sterilize in boiling water.

To obtain 40% syrup, take 1.5 liters of water per 1 kg of sugar.

Natural blackcurrant syrup

Recipe for 1 kg of black currants and 1.5–2 kg of sugar.

Pour the berries into jars, sprinkling them with sugar in layers, and place them at room temperature in a dark place.

After 2-3 weeks, when the berries release juice and float to the surface, strain the contents of the jars through a colander.

Add the sugar remaining at the bottom to the resulting syrup, heat the mass until it dissolves, pour into jars or bottles and seal.

This syrup can be stored for a long time. The remaining berries can be used to prepare jelly, compotes, etc.

Blackcurrant jam for the winter

Blackcurrant pureed with sugar

1 kg of black currants, 1.5–2 kg of sugar.

Select large berries, chop, mince and mix with sugar.

Stir until the sugar is completely dissolved.

Place the resulting mass into jars and seal. Store in a dark, cool place.

Blackcurrant with sugar

1 kg of black currants, 0.7–1 kg of sugar.

Mix the sorted and washed berries with sugar and place in jars.

Place the jars in a cold place for 10–12 hours, then add berries and sugar and pasteurize them at 80°C.

Blackcurrant with sugar in its own juice

1 kg black currants, 500–700 g sugar, 2 tbsp. l. blackcurrant juice.

Sort the berries, wash, dry and pour into an enamel pan with a wide bottom. Add sugar, juice, stir and heat over low heat, covered, to 85 °C.

Heat at this temperature for another 5 minutes until the berries are covered with juice, then immediately put them into jars along the edge of the neck and seal with tin lids.

Blackcurrant jam

1 kg black currants, 500 g sugar.

Pour the berries into a cooking bowl, mash slightly, cover with sugar and set aside for several hours.

After this, put on low heat and cook until done in one step or 3 times, interrupting cooking for a few minutes.

Assorted blackcurrant and fruit marmalade

This is a very tasty recipe and to prepare it you need to take:

0.5 kg black currant berries,

0.5 kg gooseberries,

0.5 kg apples,

0.5 kg pumpkin,

0.4 kg sugar.

Cut sweet apples into slices without peeling and place in a saucepan.

Peel the mature pumpkin from seeds and skin, cut into small pieces and also place in the pan.

Pour in a few tablespoons of water and steam the apples and pumpkin under the lid until completely softened. Rub the hot mass through a sieve.

Mash the blackcurrants and gooseberries with a wooden pestle, add sugar, stir and heat until the sugar is completely dissolved.

Rub this mass through a sieve and then mix with apple and pumpkin puree. Cook until done. Pack hot.

Blackcurrant puree with sugar for the winter

Blackcurrant puree turns out to be very tender and can easily replace jam.

Blackcurrant puree with sugar

1 kg of black currants, 1.5–1.8 kg of sugar.

Pour the berries into a saucepan, add a few tablespoons of water and steam under the lid until softened. Rub the hot mass through a sieve.

Add sugar to the resulting puree and mix thoroughly.

To dissolve the sugar, place the puree in a cold place for 10 hours.

When the sugar is completely dissolved, pour the puree into jars or bottles, seal and store in a cool, dark place.

Blackcurrant puree with sugar

1 kg of black currants, 0.8–1 kg of sugar, half a glass of water.

Steam the berries under a lid with a small amount of water and rub through a sieve.

Mix the resulting puree with sugar, heat to 70–80 °C, dissolve the sugar in it and pour the mixture into jars. Sterilize in boiling water.

Natural blackcurrant puree

1 kg of black currants, a third of a glass of water.

Steam the berries under the lid, add water and rub through a sieve.

Place the puree on low heat, bring to a boil, then immediately pour into hot jars and seal.

Blackcurrant jelly for the winter

Currant jelly is a favorite delicacy among gourmets; some housewives like to make it more than jam.

Take:

1 kg black currants,
200–300 g sugar.

Mash the berries with a wooden pestle, transfer them to a saucepan and bring to a boil over low heat. Cook for about 10 minutes, then squeeze out the juice. Bring the juice to a boil over low heat, dissolve the sugar in it and cook until tender, but no more than 20 minutes. Pack hot.

"Cold" jelly

Take:

1.6 kg black currants,
1–1.2 kg sugar,
0.5 liters of water.

Extract the juice from freshly picked berries and mix it with sugar in a 1:2 ratio. To dissolve the sugar, heat the juice slightly, without bringing it to a boil.

Pour hot and seal.

Store in a cool, dark place.

Other blackcurrant preparations for the winter

Tired of jam and jam? Want something new? We offer several proven recipes for unusual preparations.

Blackcurrant marshmallow

Take:

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

Place the berries in an enamel pan, add water and cook under the lid until softened.

Rub the mixture through a sieve.

Mix the resulting puree thoroughly with sugar and boil in a saucepan until it reaches the consistency of thick sour cream.

Place the hot mass in wooden or plywood trays and dry in an oven heated to 60–70 °C for 10–12 hours.

Cover with parchment and store in a cool, dry place.

Natural black currant

Select large berries, wash and fill the jars with them up to the hangers. Fill the filled jars with boiling water and sterilize in boiling water.

Pickled black currants

Ingredients of the filling: for 1 liter of water, 0.12-0.15 liters of table vinegar, 750 g of sugar.

For a liter jar: 8-10 buds of cloves, 5-8 peas of allspice, a piece of cinnamon.

Fill the jars up to the shoulders with large ripe berries and pour over the hot marinade. Sterilize in boiling water.

Pickled currants are served with meat dishes.

How to freeze blackcurrants?

You can freeze it in two ways:

Currants frozen in bulk

Select large and undamaged berries, wash and dry, place in molds or on trays and freeze.

Place frozen berries in plastic bags made of thin cling film, seal and store in the freezer.

Currants frozen with sugar

For 1 kg of black currant berries, take 150–200 g of sugar.

Select large, undamaged berries, wash, dry, mix with sugar and place in molds for freezing.

Wrap frozen briquettes in film, fold and store in the freezer.

Drying black currants

The berries are sorted, washed, dried and laid out in one layer on sieves.

Dry at a temperature of 50–60 °C for 2–4 hours. Make sure that the berries do not dry out.

Drying is considered complete if the berries, squeezed in a fist, do not stick together.

Drying in the sun is undesirable, as this destroys vitamins.

Black currants for the winter are delicious! Cook with pleasure!!!

Black currants, pureed with sugar, are a treasure trove of vitamins that must be prepared for the winter. “Live jam” prepared according to this simple recipe is an excellent remedy for colds, since currants contain a large amount of vitamin C. Be sure to try this tasty and healthy delicacy.

Ingredients

To prepare blackcurrants pureed with sugar for the winter, we will need:

black currant - 1 kg;

sugar - 2 kg.

Cooking steps

Rinse well with cold water.

Grind the currants, it is best to do this with a wooden masher. You can also grind it using a blender or meat grinder, but remember that when it comes into contact with metal, vitamin C, which is abundant in black currants, will be partially destroyed.

Add sugar to the grated blackcurrants and mix well.

Cover with a towel and leave for a while at room temperature until the sugar dissolves, stirring occasionally.

Place the blackcurrants, pureed with sugar, into dry, pre-sterilized jars, without adding a couple of centimeters to the top.

Sprinkle 1-2 cm of granulated sugar on top. Sugar forms a sugar crust on the jam, which will prevent air from entering and the formation of mold.

Close the jars with clean, dry lids and store the “live jam” in the refrigerator. This amount of ingredients yielded four 0.5-liter jars. Blackcurrant, pureed with sugar, is a very tasty and healthy delicacy that will remind you of wonderful summer days in winter. Be sure to prepare it, because the recipe is so simple!

Bon appetit!