What to cook from white currant. White currant jam without cooking

In this article, we will look at what can be prepared for the winter from white currants. This berry is 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 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 seal the banks 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 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 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 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. 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 cool place and wait for fermentation to start. 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 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 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.

translucent fragrant berry not as popular as her red and black sisters.

But from it you can make a lot of delicious preparations for the winter, because the bush bears fruit abundantly in the summer.

White currant contains a lot of pectin, vitamins A, B and P, potassium and iron, strengthens the immune system, improves metabolism and is very good for vision.

How can you prepare white currants for the winter, what delicious and proven recipes exist from this berry?

She is good at making jams and jelly, with and without sugar, solo and in the company of other types of currants, with strawberries, gooseberries, citrus fruits and even watermelon.

Let's find out what lovers of homemade preparations make from white currants for the winter.

A simple whitecurrant jam recipe:

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

1. Pour washed and dried berries without cuttings with sugar (set aside 1.5 cups of granulated sugar) in a wide bowl and leave in a cool room for 10-12 hours.

2. From the remaining sugar and water. While still hot, pour over the currants and cook over low heat until transparent, stirring the jam with a wooden spoon with a long handle and removing the foam.

3. Arrange in sterilized jars and roll up with iron lids.

Cold whitecurrant jam with orange:

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

1. Turn the berries into a puree with a blender or in a meat grinder, mix with sugar until the grains dissolve, add the oranges crushed together with the peel. Pour the resulting mass into sterilized jars.

2. Under the nylon lids on the jam, put another spoonful of sugar so that mold does not form. Conservation metal lids not required.

Whitecurrant jelly:

1 liter of whitecurrant juice and a handful of red currants for color and better setting
sugar - 1.7 kg
water - 1.5 cups

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1. To get juice, put clean berries in a saucepan and cover with water. While stirring, slowly heat until the skins burst and the berries release their juices. Cool quickly in a bowl of ice water.

2. Pull cheesecloth over a wide bowl and carefully squeeze the juice through it. Return it to the stove, adding sugar.

3. Continue to cook until the berry mass becomes viscous and viscous. Pour hot into glass jars, leaving them open until cool. Cover the jelly with parchment paper and refrigerate for the winter.

Compote of white currant:

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

Rosehip can be replaced with cherries, dogwood, black currants.

1. Weld right amount sugar syrup. While it is cooling down, place rose hips on the bottom of 3-liter jars, and currants on it.

2. Pour the cooled syrup over the berries and pasteurize for 15-20 minutes. Roll up boiled lids and turn upside down. When the preservation has cooled, put it in a dark place for the winter.

Whitecurrant wine (liquor):

4 liters of currant juice
2.4 kg sugar
4.5 liters of water
1 liter of vodka

1. Sort the berries, rinse, dry and squeeze the juice, mix it with boiled water, pour 1.6 kg of sugar and put it in a cool place for 10 days.

2. Add vodka and let the wine brew for another 5-7 days.

3. Add the remaining sugar to the wine, dissolve it, bottle it, close it tightly and store it in a cool place. After two or three months, the wine can be served at the table.

How to dry white currants:

Arrange the berries in a single layer on a baking sheet lined with parchment and leave in the oven at a temperature of 40–60 degrees with the door open.

After two hours, check if the berries do not stick together in your hand, then the currant is ready. Store dried berries in tightly closed jars.

Freezing whitecurrant:

1. Spread whole berries on a board in one layer so that they do not stick together and put in the freezer. When the currant freezes, pour it into Plastic container or in a package.

2. Twist the berries through a meat grinder or chop with a blender, mix with sugar to taste, arrange in molds and put in the freezer. Then put the frozen briquettes into a bag or container.

White currant recipes for the winter are tasty and healthy.

Do not miss the time of this wonderful berry and please yourself and your loved ones with fragrant preservation.

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.

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 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. 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, consequently, a lot of vitamins and minerals will remain in the resulting jelly. useful substances. 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 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 excellent 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 currants are the basis for this jelly assortment, as they contain the most gelling substances.

Today I would like to share with you a simple recipe. delicious preparation- white currant jelly cooked in a slow cooker. Such a dessert can be served as a sweet sauce for pancakes and pancakes, layered with pastries or confectionery and just spread on bread.

Since any type of currant contains a large amount of gelling agent, such jam can be prepared without the addition of pectin, agar-agar or gelfix.

The output turned out to be 2.5 liters of finished currant jelly. I recommend storing this product in a cool, dark place or in the refrigerator. If you want to give the jelly a richer (pink) color, replace a small amount of whitecurrant with red.

Do not throw away the cake left over from straining. You can cook a wonderful compote from it or freeze it for the winter and use it for the same purposes.

Ingredients

White currant - 2.5 kg.
Sugar - 1.4 kg.

How to cook whitecurrant jelly for the winter, a simple step-by-step recipe in a slow cooker

1. Before use, the jars must be washed with soda or citric acid, rinsed well.
To sterilize jars, pour 1 liter of water into the bowl, put it in it iron lids. On the multicooker panel, select the "Steam" mode, select the time - 30 minutes. We insert a special basket-steamer into the bowl, on which we put the jars upside down. After boiling, we sterilize the jars for at least 10 minutes each batch.
Then they (and covers) should dry completely.

2. We remove the white currant from the stalks, sort it out, wash and dry it.

3. We shift the prepared berry in small portions into a deep bowl and knead with a crush (or pass through a meat grinder). The resulting mass is filtered through cheesecloth, squeezing the juice. You can also use a juicer to get juice.
From the amount of currant indicated in the ingredients, I got 1.6 liters of juice, which we pour into the multicooker bowl.

4. Add sugar to the bowl and mix thoroughly for several minutes so that it disperses better. On the display, select the “Jam” program and set the timer for 20 minutes. Close the lid (this type of workpiece can be cooked with the lid closed) and bring to a boil. After we open the lid, remove the foam and cook, stirring occasionally, without it, until the beep about the end of the program.
If you cook redcurrant jelly, then sugar must be added in a 1: 1 ratio, since this variety more sour.

5. Pour hot jelly into sterilized jars, wait for the workpiece to cool and thicken, and only then close it with screw caps.

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 like wishing "always have 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!

Beneficial features black currant

For 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 nervous system and help to cope with depression, fatigue and insomnia, but also significantly improve 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. Leaves brewed in boiling water resemble green tea and can pleasantly change the taste 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: ripe berries are washed, allowed to drain, placed in enamel pan, add boiling water and cook over low heat for 10-15 minutes. Currant broth is recommended for those who have recently recovered from a cold or flu, during pregnancy and in other cases when the body needs in large numbers vitamins.

Decoction of dried berries with hypertension

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

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

At peptic ulcer it is better to exclude currants from the diet. Too much 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.

Besides currant leaves and kidneys 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 as remedy only young currant leaves are suitable. 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 walnuts"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 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 berries with sugar, add water and put on 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 black currant.
For the marinade: 400 g sugar, 100 g 9% vinegar, 450 g water, 6 each 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 cooking good jam from blackcurrant, which some housewives cannot 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 cans 7 minutes, liter - 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. AT finished jelly immerse the strawberries and cook until they are 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 berries currants, 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.

The taste and attractiveness of the drink varieties of blackcurrant still have big influence. 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 red currant berries, 300 g sugar, 50 g black currant leaves, 50 g fresh lemon balm, 50 g 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 ready-made vinegar strain, 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 into cooled water Fresh Juice blackcurrant, add crushed 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 into a saucepan hot water, bring to a boil, remove from heat and leave for 3 hours.

After insisting, strain, add diluted yeast, sugar, citric acid and leave overnight to ferment.

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 blackcurrant 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 spread evenly 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 salmon fillet weighing 500 g 2 tbsp large sea salt wrap in cling film and put in the refrigerator 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 pureed 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. Selecting branches with more large berries, arrange in jars, pour hot filling of 1 liter of vinegar and 1 kg of sugar. Close jars tightly and keep in a cool place. Serve currants in vinegar as a garnish for baked or fried meat, to the 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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