Red currants are not as popular as their black “relatives,” but absolutely undeservedly. It has a pleasant, refreshing taste, and its vitamin C content is not much less than black currant. But summer doesn't last forever. Therefore, recipes for preparing red currants for the winter will be more than relevant.
Rules for freezing berriesIf you don't want to bother with cooking or jam, you'll probably be interested in tips on how to freeze redcurrants for the winter. To do this, you need to wash and dry the berries thoroughly, and then carefully separate them from the bunches. Then spread the redcurrants in a single layer on a plate and freeze them quickly. When it hardens, pour it into a thick plastic bag or plastic container and place it in the freezer.
Redcurrant jelly for the winter
This is a wonderful alternative to classic jam. It can be consumed not only with tea, but also spread on bread, added to desserts, soufflés, and porridges. This method of preparing red currants for the winter is very fast and will not cause much trouble for the housewife.
Ingredients:
- red currants – 1 kg;
- water – 50 g;
- sugar – 850 g.
Preparation
Wash and dry the berries, remove them from the branches. Place the currants in a deep saucepan and cover with water. Turn the heat to medium and remember to stir constantly. When the berries begin to gradually burst from the heat, crush them with a masher so that they release the juice faster.
After the puree boils, it should be cooked for another 5-7 minutes, without stopping stirring. Then quickly strain the hot puree through a fine sieve. To ensure that the jelly is homogeneous and transparent, you should not use excessive force when squeezing all the pulp out of the berries: just press them lightly with a spoon, helping the juice drain. Pour sugar into the resulting juice and boil until a path becomes noticeable when running a spoon or spatula along the bottom of the pan. Pour the finished jelly into sterilized jars, roll up or cover with plastic lids. It should be stored in a cellar or refrigerator.
Recipe for red currant compote for the winter
If you want the taste of summer to delight you even on long, cold winter evenings, you can preserve this slightly tart, but highly fortified redcurrant cooling drink. It is recommended to use such red currant preparations for the winter as often as possible when
Ingredients:
- water – 9 l;
- red currant – 500 g;
- sugar – 900 g.
Preparation
We set the water to warm up, and at the same time we wash the three-liter jars clean and place them in the oven at a temperature of about 120 degrees for 20 minutes. Then let the container cool. We wash the currants and peel them from the stems, after which we distribute them evenly (150-200 g each) among the jars.
Gently add sugar little by little into the boiling water, stirring continuously, until it is completely dissolved. The syrup should simmer for approximately 5 minutes. First pour a little syrup into the jar so that it does not crack, and then add it to the very top. We roll up the jars, turn them over and place them like this under a blanket (in a warm and dark place). After a day you can get the compote, but it is better to use it only after a couple of months.
Redcurrant jam for the winter
The recipe for a classic dish, familiar to all of us since childhood, will allow us to stay healthy and not get sick even in winter, when it is difficult for the body to get vitamins from food. An additional bonus will be an amazing sweet taste with hints of sourness.
Ingredients:
Red currant is a fairly popular and not particularly fastidious shrub, widespread in garden plots. Beginning in mid-summer, currants bear fruit abundantly. The berries can have different shades - from bright red to pale pink in some varieties, and even almost white. Red currants grow in clusters, which makes picking the berries much easier.
Red currants should be collected in dry weather, along with their branches. The brushes collected from the bushes are placed immediately in exactly the container in which they are planned to be stored. If necessary in long-term storage, berries should be placed in conditions at a temperature of 1 to 0 degrees; at this temperature and humidity conditions of about 90%, red currants can be stored for up to 2 months.
However, in recipes for annual traditional “twists” and simply winter supplies, red currants appear somewhat less frequently than other fruits and berries that traditionally grow in dachas and vegetable gardens. Such lack of attention clearly undeserved, because red currants, like many other berries grown in natural conditions, contain many nutrients - vitamins and minerals that have a beneficial effect on the functions of the body. And besides, it is also a very tasty berry, both fresh and in the form of various preparations.
You can prepare many dishes from this berry - from jam or jelly to table wine or sauce for meat dishes and spaghetti.
So, red currant preparations for the winter. Recipes
The easiest way prepare red currants for the winter, preserving in it all the beneficial substances contained in ripe berries - this is freezing fresh berries. But even such a seemingly simple method of preparation can be carried out according to different recipes.
Freezing
Should be frozen ripe, undamaged berries; they should be washed, dried, scattered on a tray and frozen. Place frozen berries in plastic bags or polymer containers intended for freezing food and store in the freezer.
Freezing with sugar
There are recipes for freezing fresh berries with sugar (at the rate of 150-200 grams of sugar per kilogram of currants). Washed and dried berries sprinkle evenly with granulated sugar and, scattered on a tray, freeze. The berries prepared in this way should be stored in the freezer.
Freezing in sugar syrup
Freezing according to this recipe helps to maximize the preservation of all the beneficial properties of the berries: placed in paper or plastic molds(you can use cups) pour cold sugar syrup over the berries, prepared at the rate of 1 kg of sugar per 1 liter of water. After the berries are completely frozen, remove the briquettes from the molds (it will be easier to do this if you slightly heat the outside of the mold, for example, with hot water) and place them in the freezer for storage.
Jelly
You will need currant juice and sugar - one glass each.
Squeeze the juice from washed and crushed berries and mix it with sugar. The syrup will be ready faster if you cook it on the stove. Pour the prepared mixture in pre-washed jars. You can cover with plastic lids, screw caps, or parchment. The workpiece is stored in a cool place.
Morse
The recipe is simple. The main thing is to thoroughly wash the berries and prepare the container properly. We sort out the clean berries and let them dry. Further - put in a colander, place in a pan of boiled water and heat for 2 minutes. To remove the seeds, pass through a sieve, then add the berry broth, bring to a boil and seal in a glass jar.
Marmalade
For one kilogram of ripe berries, take 550 grams of sugar. Steam the berries under the lid, adding a little water to soften quickly; rub through a sieve, thus removing the seeds, mix with sugar and simmer over low heat until the weight reaches 1 kilogram.
Pour the finished mixture into the mold and wait until it hardens. Frozen cut marmalade into pieces, roll in sugar or powdered sugar. The result is a tasty and beautiful delicacy that can be served with tea as sweets after a family dinner, or on a holiday table. Store in a box, layered with parchment paper or tracing paper.
Fruit kvass
Original berry variation on the topic of a popular (especially in the midst of the summer heat) refreshing drink. Just like in the middle of summer, when red currants ripen, it is most important to prepare such a drink; You can’t prepare it for the winter.
Products:
Wash the berries and grind through a sieve; Boil the resulting juice, add cooled boiled water, add sugar and yeast, leave overnight in a warm room. The next day, pour the resulting mass into bottles, putting 4-5 raisins in each bottle. Place the closed bottles in a cool place.
Red currants prepared in their own juice
You will need one kilogram of ripened berries and 255 grams of granulated sugar.
Place the currants in advance thoroughly washed jars, sprinkle with sugar, seal tightly and sterilize (for 5-6 minutes). After such sterilization, the berry prepared according to this recipe is well stored and is an excellent way to pamper yourself with natural vitamins during the winter.
Compote
Compote, prepared according to this recipe, it turns out tasty, healthy and beautiful. You can use it either freshly prepared or make it into a preparation for the winter.
First, prepare a compote at the rate of 0.5 kg of sugar per liter of water.
We place the peeled berries in pre-sterilized jars (about half), fill them with chilled syrup and sterilize them for 3-5 minutes.
Winter preparation of red currants with sugar
The berries prepared according to this recipe are not subjected to heat treatment, and therefore does not lose a single gram of nutrients, which ripe berries are rich in. How well the workpiece will be stored will depend on the quality of sterilization of the jars in which we put it. Red currants prepared in this way can be used both as a sweet snack (jam) and as a concentrate for diluting with water (you will get a tasty, refreshing drink).
The recipe for making such a preparation is extremely simple:
We grind the washed and dried berries through a meat grinder and sprinkle the resulting puree with sugar at the rate of 2 kilograms of granulated sugar per kilogram of berries. Mix everything very well wooden spoon, after which we place it in properly sterilized jars and close tightly with boiled lids. In winter, such red currant preparations should be stored in the refrigerator; It is also possible to store it in the cellar if it is not too warm.
This is not the easiest, but very beautiful way to prepare red currants. So I can prepare it only by handling it very carefully. Besides, for the preparation of such a preparation It will take two days, so you won’t be able to immediately pour it into jars and clear out the pantry.
So, you will need
- 1 kg of ripened berries
- 1 kilogram of sugar
- 1 glass of water
Red currants are harvested together with twigs, that is, whole clusters with beautiful, ripe berries. Pour over the currants warm sugar syrup and set aside. The next day, carefully drain the syrup, boil it and pour it over the berries again. At this stage, you should wait a while until the berries covered in syrup become transparent; and only after that, carefully heat the jam over low heat so that the berries do not burst.
Ready jam pack hot in pre-washed, dried jars, seal and keep under a blanket until completely cool. Jam prepared in this way is not only tasty, it can become a real ceremonial dish.
But this is all for dessert. But You can make it from red currants not only sweet dishes. It is an excellent raw material for a variety of delicious sauces for meat dishes, and the degree of spiciness and piquancy of the sauce depends on the set of spices and seasonings.
Pickled red currants
To prepare this recipe, you should select the largest, properly ripened berries.
We fill the jars, thoroughly washed in advance up to the shoulders, with berries and pour the heated marinade on top. To ensure that the workpiece is well stored in winter, jars should be sterilized; for this purpose, let us soak them in boiling water for three minutes, regardless of the volume of the cans. After rolling, the jars should be placed upside down and kept covered with a blanket until they cool completely. This preparation will be in perfect harmony with meat dishes as a sauce.
Pickled red currants
A pleasant, aromatic, spicy snack.
To prepare you will need cloves, cinnamon, water and sugar; For 1 liter of water take 500 grams of sugar.
currant berries, without removing from the branches, rinse and place in jars. Make a filling from water, sugar, cloves and cinnamon; At this stage of preparation, it is advisable to taste the filling and, if necessary, add salt (to taste). Cool, pour fruit into jars, seal. Store refrigerated.
Redcurrant ketchup recipe
Components:
- red currant berries - fresh, well-ripened - 2 kg
- wine vinegar - 255 ml
- sugar - 1 kilogram
- pepper - 1 tsp.
- cloves (preferably ground) - 2 teaspoons
- cinnamon - 1 tablespoon
Preparation
Free the berries from stems and stalks, grind in an enamel bowl, you can rub through a fine sieve, then at the same time the seeds will be removed, add the remaining ingredients. Heat with constant stirring to obtain a homogeneous thick mass. When boiling, remove the foam. To enhance acidity, you can add a small amount of table vinegar. Pour the resulting ketchup into a well-washed, dry glass container and seal tightly.
Redcurrant wine
Red currants are one of the best raw materials for making wine at home. Exactly this berry recommended to use to gain first experience for novice winemakers. Red currant produces a light, transparent wine with a beautiful rich hue; and from the white-fruited varieties the wines come out very delicate, with a subtle bouquet. Such wines do not need aging; they are suitable for consumption exactly in the year of production.
Well-ripened berries are separated from the stalks, crushed and pressed. For preparing dessert wine ferment the pulp; To do this, immediately after pressing, yeast starter is added to the pulp - about 300 milliliters per 1 kilogram of pulp - and left in a warm place for two to three days, stirring often enough to prevent the formation and development of mold.
After this period, the pulp is pressed and filled with sugar syrup. From the total volume of sugar syrup two-thirds are added before putting it on fermentation, and the remaining part is added on the 4th - 5th day. The wort with yeast starter is poured into a previously prepared container, and it should be filled to 4/5 of the volume, and closed with a cotton or textile stopper. At the end of the most active, vigorous fermentation, a water seal is installed instead of a cork. The fermentation process should occur at a temperature ranging from 20 to 22 degrees.
Completed young fermentation the wine should be removed quickly from the sediment, pour into clean bottles, filling them to the middle of the neck, seal tightly and place in a cool place, in a temperature range of 10 to 12 degrees. The wine should be drained from the sediment again after approximately 3 weeks - a month, and filtered through a filter or flannel. You can add sugar to make dessert wine.
So red currants bloomed in my garden; I have been collecting all kinds of preparations for the winter from them for many decades. And not just because I like the berry, it is very healthy, and some goodies come only from it. What a fragrant compote, the family drinks a jar in one evening. And the jelly shimmers unimaginably in the sun; no other berry can produce this.
Some argue which currant is healthier, black or red. Yes, they are all good in their own way, their composition differs and so does their effect on the body. But both are useful.
Red currants have the ability to lower blood sugar levels, which is very necessary for diabetics. It is also a good diaphoretic and diuretic. It can remove toxins and waste from the body. Well, and, of course, vitamins, which are transferred to all products made with soul and love for a long winter.
Red currants for the winter, recipes
Personally, I know a lot of redcurrant recipes. I have a fairly large area set aside for bushes. But I try to use recipes with minimal or no heat treatment. The taste is delicious, but I want to preserve more of the vitamins that we so need in winter.
There are many recipes that require chopping the berries. With modern kitchen aids this is not a problem, but I still prefer to rub it through a sieve or squeeze the juice through cheesecloth, it somehow turns out tastier.
Redcurrant jelly
Yes, this is the recipe you need to start with, because red currants make the best jelly. The berry gels perfectly without any additives.
We will need:
- Kilo berries
- Kilo of sugar
- Half a liter of water
How to make redcurrant jelly:
We wash the berries thoroughly and select the branches and remove the tails. pour it into a container and pour water into it, turn on medium heat and bring to a boil, just until the water starts to flow. Remove from the stove and place a colander on another saucepan, where we will drain the liquid and strain the juice. In order to achieve clean juice without getting any seeds or skins, use a fine sieve and a wooden spoon. Berries that have already been in boiling water can be wiped very easily. We rub the juice into the water where it was boiled.
Separately, prepare a piece of gauze, folded in four to squeeze out the cake well. We will get pure juice in a saucepan, into which you need to pour all the sugar at once and put it on the fire, first set the temperature to medium, then, after boiling, reduce it and cook for half an hour.
When time has passed, the jelly can be poured into jars, take small ones, no more than half a liter. You can sprinkle a teaspoon of sugar on top of the jelly or put parchment on it. There is no need to turn the jars over when cooling.
“Live” redcurrant jam without cooking
This jam is stored only in the refrigerator, so you can’t make a lot of it. But what is the use of one jar opened in winter, how many vitamins!!!
What you will need:
- A kilo of berries
- Two kilos of sugar
How to prepare live vitamins:
As always, at the beginning we need to sort out all the berries. Here we must not allow unripe fruits or already overripe berries to enter; we also carefully remove all the tails. Then you need to thoroughly drain the water and dry the berries.
Let's sterilize all the items that we will use to make this jam; you can simply scald it with boiling water.
We grind the berries in a meat grinder; I find it easier to grind them with a blender. Then we thoroughly rub it through a sieve to remove all the seeds. Pour sugar into the resulting juice. Yes, you still need to squeeze out the cake, there is a lot of juice left there. Stir the sugar with a wooden spatula or spoon until completely dissolved. Then we put the jam into sterile dry jars and put it in the refrigerator.
Redcurrant jam
If jelly can be added as a filling to cakes and pastries made from shortcrust pastry, then redcurrant jam is simply magnificent in a homemade holiday pie.
To prepare it we will take:
- A kilo of currants
- One and a half kilos of sugar
- Half a liter of water
How to make jam:
Cooking jam, although it takes longer than jelly, is somewhat easier. We also thoroughly rinse the sorted berries and leave them in a colander. Boil some water in a saucepan and put the berries in the same colander for a couple of minutes to blanch. Then pour it into the container where the jam will cook until ready, and trample it with a wooden pestle, or you can knead it with a wooden spoon.
Pour water into the berry mass and add sugar all at once. Let's start cooking, the process will be long, you need to boil it more than twice. Then you need to check that the drop does not spread. Then it will be ready. All that remains is to put it into jars. You can simply store it at home.
Redcurrant jam
We will need:
- A kilo of berries
- Kilo of sugar
How to make redcurrant jam:
We sort the berries and rinse them under the tap in a colander, leaving them there for a while so that the water drains. But don’t leave it like this for more than half an hour, the lower berries will begin to choke.
Pour the berries into a stainless steel container and add the entire amount of sugar at once. let it sit for a couple of hours, no more is needed, the currants release their juice very quickly.
Transfer the container to the stove and bring to a boil while stirring, boil for just a couple of minutes, this is enough for red currants. We immediately pour everything into jars and can be stored under nylon lids if they are tight.
Redcurrant jam
Jam is made in almost the same way as jelly, only the mass is thicker due to prolonged boiling. The jam is very convenient to store, no refrigerator is required, and homemade baked goods with it turn out very tasty.
What you need for jam:
- A kilo of red currants
- Kilo of sugar
How to make red currant jam:
For jam, you can also use overripe, bruised berries. we sort it out, wash it and remove the water, you can spread it on a towel in one layer to dry. Then crush the berry with a wooden pestle. If you don’t like the seeds in the jam, you can also rub it through a sieve.
Mix the berry mass with sugar immediately in a cooking container and start cooking. First, you can set the temperature to medium until everything boils. But then you definitely need to reduce it and cook at the lowest setting; you will have to cook for a long time until you achieve the desired consistency. The jam is usually ready when it begins to peel away from the sides of the pan. Jam, like jam, can be stored in a regular kitchen cabinet.
Redcurrant juice
Natural and aromatic, everyone without exception likes it. Prepares quickly and stores well.
What you will need:
- Three kilos of berries
- Half a kilo of sugar
- One and a half liters of water
How to make juice:
We sort the berries, but you can leave the twigs, it will be more fragrant, and they don’t interfere. Fill a saucepan with water and cook for about 10 minutes. Then you need to strain the berries and rub them through a sieve, you can squeeze them through cheesecloth, it turns out better. Pour sugar into the resulting juice and let it simmer over low heat for five minutes. Pack into jars.
Redcurrant compote
Well, I always put away a lot of redcurrant compote, because we don’t start drinking it until winter, but as soon as the jars have cooled down.
What we will need:
- Berry
- Sugar
How to cook:
Wash the berries thoroughly. I don’t cut off the tails for compote; on the contrary, I try to pick more from the clusters, they look so beautiful. I make compote only in three-liter jars. I fill it by a third with berries, maybe a little more. I measure the amount of water, just pour cold water into the jar with the berries and then pour it into the pan.
For each three-liter jar I add one and a half glasses of sugar, cook the syrup, it should cook for about five minutes until it becomes transparent. and immediately pour boiling water into the berries, up to the very neck, so that there is no air left in the jars. I roll it up, turn it over onto the lids and wrap it in a warm blanket.
Whatever you say, it’s very convenient to make jam this way. Some generally prepare all the jam only in a slow cooker.
What you will need:
- Two kilos of berries
- One and a half kilos of sugar
How we will cook:
You need to wash the berries, remove all debris and let them dry. Then we pour it into the bowl along with the sugar and let it sit until the juice begins to appear and the sugar melts. Stir with a wooden spoon and cook in simmer mode for 20 minutes with the lid closed. Immediately put into jars.
Redcurrant jam with apples
For preparation we will need:
- Kilo berries
- Half a kilo of apples
- One and a half kilos of sugar
- Lemons half a teaspoon
How to cook:
The berries need to be washed, all debris removed and laid out to dry in one layer. The apples need to be freed from the core and peel, cut into small cubes and, to prevent them from darkening, kept for half an hour in water with citric acid. Then drain the water from them too and let them dry as much as possible.
You need to add sugar to the water and boil the syrup, then add dried apple pieces into it and cook for ten minutes. Then pour the berries in there and just bring to a boil. Let it cool, at the end put it back on the stove and cook until it’s ready. Pack into jars.
Frozen red currants
The only ingredients you will need are clean berries without debris, preferably dried and of good ripeness.
How to cook:
Sort the berries themselves, wash them and spread them on a towel in one layer. Wait until it dries. Then put it into containers or bags and immediately place it in the refrigerator or freezer. You can store such berries until the next season, provided you do not defrost them. You can make compotes from it in winter, eat it simply with sugar, or add it to fillings.
Hello, dear guests of our delicious blog!
Today we are preparing jam from a wonderful vitamin berry, red currant.
We have selected simple and proven recipes for you.
Simple redcurrant jam Minutka
A very tasty and simple recipe that even a novice housewife can handle!
You can call it jam without cooking. With this cooking method, the currants remain intact.
Ingredients
- Red currant – 500 g
- Sugar - 500 g
Preparation
Wash the berries and get rid of the branches. Add sugar and mix.
Leave for 4 hours so that the currants release their juice.
If the berry does not release juice, heat it on the stove for 1-2 minutes and leave to infuse further.
Place the pan on maximum heat and, stirring gently, bring the contents to a boil.
As soon as the berries boil, remove from the stove.
Remove any foam that appears with a spoon.
Pour our jam into sterilized jars and close.
The jam is ready! It turns out very bright, tasty and sweet.
Red currant jam 5 minutes for the winter
Another very quick recipe. This jam takes only 5 minutes to cook!
Ingredients
- Red currants – 1 kg
- Water – 200 ml
- Granulated sugar – 1 kg
Preparation
We clean the berries from debris and stalks, rinse them carefully and place them on a paper towel to dry.
While it dries, prepare a syrup from water and sugar. To do this, place sugar in a saucepan and add water.
Bring to a boil and cook for 5 minutes over low heat until the sugar melts completely and the syrup becomes clear.
When it is ready, add our currants there.
Cook for another 5 minutes, remembering to remove the foam, then pour into sterile jars. Fast and tasty!
Quick redcurrant jam without cooking
If you don’t want to heat currants and lose valuable vitamins, then this is the recipe for you.
Ingredients
- Red currant – 1 kg
- Sugar - 1.5 kg
Preparation
In this recipe, you can adjust the amount of sugar to your taste.
If you don’t like it too sweet, add less.
For this jam, choose the ripest berries
Clear it of twigs and rinse. Dry on a paper towel.
Grind the prepared berries in a blender or pass through a meat grinder.
Mix the grated berries with sugar, stir until it is completely dissolved.
Then place the sweet mass into sterilized jars. Store this jam in the refrigerator.
Interesting recipe! Orange gives redcurrants a delicious citrusy note.
Wonderful seedless jam for the winter, to drink with tea on long evenings, wrapped in a warm blanket.
Preparation
Watch the video recipe:
Thick redcurrant jam in a slow cooker
It is very convenient to prepare jam using modern technology. Everything turns out very easy and simple!
Ingredients
- Red currants – 1 kg
- Granulated sugar – 1 kg
Preparation
Place the prepared berries, washed in advance and cleared of debris and stalks, into the multicooker bowl.
Pour it with sugar, stirring carefully so as not to crush the berries. Leave for an hour so that the currants release juice.
When this happens, set the “Extinguishing” mode for 50 minutes. While the jam is cooking, periodically skim off the foam.
- Jam “5 minutes”. Ingredients: 1.5 kg of sugar, 1 kg of berries, 300 g of water. To prepare the syrup, bring water to a boil and dissolve sugar in it. Place the currants in the same pan and wait until the mixture boils. Then, stirring lightly, let it cook for 5 minutes. After the time has passed, pour the jam into jars and close with hot lids. Thanks to not very long cooking, it will retain the maximum amount of necessary microelements.
- Rubbed with sugar. Without cooking, currants will not lose their benefits at all and will become an excellent preparation for the winter. Take sugar and fresh berries in a 1:1 ratio. Make currant puree using any method convenient for you: mash by hand, grind in a meat grinder or beat with a blender. After this, add sugar to the pulp, mix thoroughly and put it in a cool place for a day. At this time, the sugar should completely dissolve (stir the sweetness every few hours). Once the sugar has melted, place the dessert into jars and seal them tightly with lids.
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