- Jam "5 minutes". Ingredients: 1.5 kg of sugar, 1 kg of berries, 300 g of water. To make syrup, bring water to a boil and dissolve sugar in it. Put the currants in the same pan and wait until the mixture boils. Then, stirring slightly, let it boil for 5 minutes. After the time has elapsed, pour the jam into jars and close with hot lids. Thanks to not very long cooking, it will retain the maximum amount of necessary trace elements.
- Rubbed with sugar. Without cooking, currants will not lose their usefulness at all and will become an excellent preparation for the winter. Take sugar and fresh berries in a 1:1 ratio. Make currant puree in any way convenient for you: knead by hand, twist in a meat grinder or beat with a blender. After that, add sugar to the gruel, mix thoroughly and put it in a cold place for a day. At this time, the sugar should completely dissolve (stir the sweetness every few hours). As soon as the sugar has melted, place the dessert in jars and seal them tightly with lids.
Black currant preparations
A very common cooking recipe, which is cooked in just five minutes. But vitamins from this berry retains a huge amount. For one and a half kg of berries for such a jam, you will need half a glass of water and a kilo of sugar.
We sort the berries, peel, rinse in a colander under running water, dry in a convenient way. Pour water into a bowl in which we will cook jam, pour sugar and bring it to a boil over low heat and dissolve completely. Has the syrup boiled? Pour the berries into it, bring to a boil and simmer for another five minutes over low heat. Pour hot into sterilized jars, which also need to be closed with sterilized lids.
By the way, if you want the berries in such a jam to be one to one and not wrinkle from heating, pour boiling water over them before putting them in syrup, or even better, put them in boiling water for three minutes and quickly fold them into a colander.
White currant preparations
In the same way (like white) you can cook. And you can mix these two types of berries. Get currant jelly with a special taste. But its main advantage is a beautiful transparent appearance, the absence of seeds. Such jelly can not only be consumed with a piece of bread and tea, but also baked with it, where jam will be used as a filling.
Sugar per kilo of berries you will also need a kilogram. You will also need water - half a liter. We sort out the berries, remove the branches from them, put them in a bowl and fill them with cold water. In this case, fill each kilogram of berries with half a liter of water. We put the berry on the stove, bring to a boil, but do not boil! Literally just before boiling, remove the dishes from the fire.
The solution from the berries must be drained. And we grind the berries in a sieve with a pusher. At the same time, we hold the sieve over the expressed water so that the juice from the currant drains into it. This will not be enough to completely squeeze the berries. Therefore, we put the cake in gauze (in several layers) and squeeze it well over the water.
Juice is filtered through cheesecloth. Pour sugar into it, put it on the stove again. Such jelly should be cooked for half an hour on low heat. We pour it into jars, sterilized in advance. When it cools, the jelly will become thick, as currant berries contain a strong gelling agent.
You can store jars with such jelly under nylon lids. But then you need to put the jars with it in the refrigerator.
Harvesting blackcurrant for future use
1. Blackcurrant compote (method 1)
Filling composition: for 1 liter of water - 0.8 - 1.2 kg of sugar.
Separate the berries from the brushes, wash, dry. Pour hot syrup over and sterilize in boiling water:
half-liter jars - 15 minutes, liter - 20 minutes. Can be pasteurized at 90°C
respectively 20-25 min.
2. Blackcurrant compote (method 2)
Filling composition: for 1 liter of water - 0.8 -1.2 kg of sugar.
Place prepared berries (see recipe 1) in jars up to their shoulders and pour boiling syrup along the edge of the neck. After 3-5 minutes, drain the syrup, bring to a boil and pour over the berries in jars again. Repeat this operation again. Pour the syrup a third time so that it slightly overflows over the edges of the neck. Seal immediately and turn upside down to cool.
3. Blackcurrant compote (method 3)
Prepare juice from ripe blackcurrants (see recipe 15). Heat the juice, put sugar in it, bring to a boil, boil for several minutes, remove the foam and pour the berries in a jar with syrup. Sterilize in boiling water: half-liter jars - 15 minutes, liter - 20 minutes
4. Blackcurrant compote (method 4)
1 kg of black currant, 0.75 - 0.8 l of blackcurrant juice.
Place the prepared berries in jars up to their shoulders, pour freshly prepared blackcurrant juice and sterilize (see recipe 1).
5. Black currant natural
Select large berries, wash and fill jars with them up to the shoulders. Pour the filled cans with boiling water and sterilize in boiling water: half-liter cans - 15 minutes, liter - 20 minutes, three-liter - 35-40 minutes or pasteurized at a temperature of 90 ° C for 20, 35-40 and 60 minutes, respectively.
6. "Cold" puree with sugar
1 kg of blackcurrant berries, 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, mix thoroughly. To dissolve the sugar, put the puree in a cold place for 8-10 hours. When the sugar is completely dissolved, pour the puree into jars or bottles, seal and store in a dark, cool place.
7. Blackcurrant puree with sugar
1 kg of blackcurrant berries, 0.8-1 kg of sugar, 1/2 cup of water.
Steam the berries under a lid with a little water and wipe through a sieve. The resulting puree mixed with sugar, heated to a temperature of 70-80°C. Dissolve sugar in it and pour the mass into jars. Sterilize in boiling water: liter jars - 20 minutes, two-liter jars - 20-30 minutes, three-liter jars - 35-40 minutes
8. Natural blackcurrant puree
1 kg of blackcurrant berries, 1/2 cup of water.
Steam the berries under the lid, add water and wipe through a sieve. Put the puree on low heat, bring to a boil, then immediately pour into hot jars and cork.
9. Blackcurrant mashed with sugar
Select large berries, chop, pass through a meat grinder and mix with sugar. Stir until the sugar is completely dissolved. The resulting mass is decomposed into jars and corked. Store in dark cold
place.
10. Blackcurrant with sugar (method 1)
1 kg of blackcurrant berries, 0.7-1 kg of sugar.
Mix the sorted and washed berries with sugar and place in jars. For 10-12 hours, put the jars in a cold place, and then add them with berries and sugar and pasteurize at a temperature of 80 ° C: liter - 30 minutes, two-liter - 40 minutes.
11. Blackcurrant with sugar (method 2)
1 kg of blackcurrant berries, 500-700 g of sugar, 2 tablespoons of blackcurrant juice.
Sort the berries, wash, dry and pour into an enamel pan with a wide bottom. Add sugar, juice, mix and heat over low heat under a lid to a temperature of 85 ° C. Heat at this temperature for another 5 minutes, until the berries are covered with juice. Then immediately put into jars along the edge of the neck and cork with tin lids.
12. Blackcurrant in own juice
1 kg of black currant, 200-300 g of sugar.
Place about 2/3 of the berries tightly in jars. Put the rest of the berries in a saucepan, cover with sugar and heat under the lid until the berries are completely softened and the sugar dissolves. Then wipe the contents through a sieve and pour the resulting juice into the berries in jars. Pasteurize at a temperature of 90 ° C: liter jars - 20 minutes, two-liter - 35 minutes, three-liter - 45 minutes.
13. Blackcurrant juice with pulp
1 kg of blackcurrant berries, 1 glass of water, 0.8 l of 40% sugar syrup.
Pour water into an enameled saucepan, 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 (liter jars - 25 minutes). To obtain a 40% syrup, 1.5 liters of water are taken per 1 kg of sugar.
14. Natural blackcurrant syrup
1 kg of blackcurrant berries, 1.5-2 kg of sugar.
Pour the berries into jars, pouring sugar in layers, and put at room temperature in a dark place. After 2-3 weeks, when the berries release juice and float, 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 cork. Such a syrup can be stored for a long time. The remaining berries can be used to make jelly, compotes, etc.
15. Blackcurrant juice
Choose ripe berries (50 g), wash, pour over with boiling water, pour into double-folded gauze and, pressing with a spoon, squeeze out the juice; boil sugar moistened with water (2 teaspoons - 20 g) until boiling. Cool the resulting syrup and mix it chilled with berry juice in a ratio of 2/3 berry juice to 1/3 sugar syrup. Pasteurize at 90°C, seal and store in a cool place.
16. Blackcurrant jam (method 1)
1 kg of blackcurrant berries, 1.3-1.5 kg of sugar, 1.5 cups of water.
Wash the berries, dry, spread on paper. Prepare syrup. Put the berries in portions into the boiling syrup and cook over low heat until cooked in one step.
17. Blackcurrant jam (method 2)
1 kg of blackcurrant berries, 1.5 kg of sugar, 4 cups of water
Dip the berries in boiling water for 3-5 minutes. Strain the water in which to blanch the berries and use to make syrup. Dip the berries into the boiling syrup. Cook the jam in 3-4 doses for 5-7 minutes, counting from the moment of boiling. Standing time between brews 6-8 hours.
18. Five-minute jam
1 kg of berries, 1.3-1.5 kg of sugar, 1.5 cups of water.
Prepare syrup, bring to a boil. Dip the sorted and washed berries into the boiling syrup. Bring the berries to a boil and cook for exactly 5 minutes, then pour into sterile jars and immediately seal.
19. Blackcurrant jam (method 1)
1 kg of black currant, 500 g of sugar.
Pour the berries into a cooking bowl, knead slightly, cover with sugar and set aside for several hours. After that, put on low heat and cook until tender in one go or 2-3 times interrupting cooking for a few minutes.
20. Blackcurrant jam (method 2)
1 kg of blackcurrant berries, 500 g of sugar, 1/2 cup of water.
Pour the berries into the prepared boiling syrup and cook until tender. Interrupt cooking 2-3 times for a few minutes, removing the foam.
21. Blackcurrant jam (method 3)
1 kg of blackcurrant, 200 g of sugar.
Pour the berries into a cooking bowl, knead, cover with sugar and boil under the lid for 20-25 minutes. Pack hot. Sterilize in boiling water: half-liter jars - 20 minutes, liter - 30 minutes.
22. Blackcurrant jam (method 4)
1 kg of blackcurrant berries, 1.5 kg of sugar, 2 cups of water.
Pour the berries into a cooking bowl, crush lightly, add water and 800 g of sugar. Bring to a boil over low heat, cook for 15 minutes and set aside for 8-10 hours in a cold place. Then add the rest of the sugar and cook until tender.
23. Natural blackcurrant marmalade
Mash large ripe blackcurrant berries and boil them in a saucepan under the lid. Rub the hot mass through a sieve and boil until tender.
24. Blackcurrant jelly (method 1)
1 kg of blackcurrant berries, 200-300 g of sugar.
Mash the berries with a wooden pestle, transfer to a saucepan and bring to a boil over low heat. Boil for about 10 minutes, then squeeze out the juice. Bring the juice to a boil over low heat, dissolve sugar in it and cook until tender, but not more than 20 minutes. Pack hot.
25. Blackcurrant jelly (method 2)
1 kg of blackcurrant berries, 1.5-2 kg of sugar. Pour the berries into a saucepan, cover with water and bring to a boil over low heat. Cook for 3-5 minutes, then pour the mass into a clean flannel bag and let the juice drain. Squeezing the juice should not be, as the jelly will lose transparency. Pour the juice into a saucepan with a wide bottom and bring to a boil. Add sugar and cook until tender, about 20 minutes. Packed hot..
The mass that remains after the extraction of juice is rubbed through a clean sieve and marmalade is prepared from it (see recipe 23).
26. "Cold" jelly
1.6 kg of black currant berries, 1-1.2 kg of sugar, 0.5 l of water.
Extract the juice from freshly picked berries, mix it with sugar in a ratio of 1: 2. To dissolve the sugar, heat the juice slightly, without bringing to a boil. Pour hot and seal. Store in a dark cool place.
27. Blackcurrant fig
1 kg of blackcurrant berries, 600 g of sugar, 1-2 tbsp. spoons of blackcurrant juice or water.
Lightly crush the berries, add water or juice, add sugar and put on low heat. Cook, stirring, until the mass begins to lag behind the bottom and walls of the pan. Transfer the hot mass to a baking sheet moistened with water, level it into a layer 1-2 cm thick and dry at room temperature or in a non-hot oven at a temperature not exceeding 50 ° C. When the fig dries, cut it into figured pieces and sprinkle with sugar. Store in sealed packaging.
28. Blackcurrant marshmallow
1 kg of blackcurrant berries, 600 g of sugar, 3/4 cup of water.
Berries put in an enamel pan, pour water and boil under the lid until softened. Rub the mass through a sieve. Mix the resulting puree with sugar and boil in a saucepan until the consistency of thick sour cream. Place the hot mass in wooden or plywood trays and dry in an oven heated to a temperature of 60-70°C for 10-12 hours. Cover with parchment and store in a dry and cool place.
29. Pickled blackcurrant
Filling composition: for 1 liter of water - 0.12-0.15 liters of table vinegar, 750 g of sugar.
On a liter jar - 8-10 cloves buds. 5-8 peas of allspice, a piece of cinnamon.
Fill the jars up to their shoulders with large ripe berries and pour over the hot marinade. Sterilize in boiling water (jars of any capacity - 3 minutes). Pickled currants are served with meat dishes.
30. Pectin Dressing
1 kg of blackcurrant berries, 1-1.5 kg of sugar, 1 glass of water.
Berries put in a saucepan, pour water and steam under the lid until softened. Do not bring to a boil. Rub the hot mass through a fine sieve. Add sugar to the puree, stir and pour into jars. Sterilize in boiling water: half-liter jars - 7 minutes, liter - 10 minutes, three-liter - 20 minutes.
31. Currant, frozen in bulk
Select large and intact berries, wash and dry, put in molds or on a tray and freeze. Pour frozen berries into plastic bags made of thin food film, seal and store in the freezer.
32. Currant frozen with sugar
1 kg of blackcurrant, 150-200 g of sugar.
Select large intact berries, wash, dry, mix with sugar and place in freezer molds. Frozen briquettes wrap with foil, fold and store in the freezer.
33. Currant frozen in syrup
The composition of the syrup: for 1 liter of water - 1 kg of sugar.
With this method of freezing, all the properties of blackcurrant are preserved to the greatest extent.
Wash, dry and place large healthy berries in paper or plastic cups or freezer molds. Pour the berries with cold sugar syrup so that they are completely immersed in it. After freezing, slightly warm the molds, remove the briquettes, pack and store in the freezer.
34. Blackcurrant puree, frozen
Prepare puree from ripe and healthy berries (see recipe 7). Boil puree over high heat for 15 minutes, add sugar (400 g per 1 kg of mass) and dissolve. Pour chilled puree into cups or molds and freeze.
35.Storage of blackcurrant
Blackcurrant berries do not belong to long-term products, but they can be stored in a refrigerator for up to 2-3 months. Berries intended for storage are harvested in dry weather. Blackcurrant berries are stored in Bulgarian boxes, baskets, small boxes and plastic bags. Packed in boxes or baskets, the berries are stored for up to 20 days. The optimum storage temperature is 2°C.
Up to 30-45 days, you can store blackcurrants in plastic bags at a temperature of 0-1 ° C and up to 3 months - at a temperature of minus 2 ° C. The berries are pre-cooled in the refrigerator and only then transferred to bags that are carefully tied or sealed.
Before use, the berries are preliminarily kept a few; hours at a temperature of 4-6°C and only then brought to room temperature.
36. Drying blackcurrant
The berries are sorted, washed, dried and laid out in one layer on sieves. Dry at a temperature of 50-60°C for 2 hours. Make sure the berries don't dry out. Drying is considered complete if the berries, squeezed in a fist, do not stick together. Drying in the sun is undesirable - vitamins are destroyed.
37. Jam
In the old days, jam was cooked without honey, evaporating the berries to a density for 5-6 hours. They did it without an open fire, having fired a Russian stove. It is known that it “holds” a rather high temperature for several hours. Now, alas, these ancient wonderful stoves are rarely seen. There are only ovens in which, according to an old recipe, you can also cook jam, only in a few steps.
First, the berry is evaporated so that it decreases in volume by 2-3 times on the stove in a saucepan over low heat. Then they continue to evaporate already in the oven to the required consistency - so that the mass decreases by 6-10 times, depending on the sugar content of the berry. For example, strawberries - 6 times, currants - 7 times, raspberries - 8 times, gooseberries - 9 times.
38. Decoction of black currant leaves
2 tbsp. spoons of crushed leaves pour 1 glass of cold water and boil in a water bath for 10-15 minutes. Cool down. Strain. Take 1 tbsp. spoon 3 times a day.
39. Currant, candied sprigs
Currant sprigs, 800 g sugar, a glass of water, powdered sugar.
Boil the syrup from sugar and water, dip currant sprigs one by one into it, letting the excess syrup drain, roll in powdered sugar. Arrange the sprigs in one row on a baking sheet, sprinkled with sugar, and dry in the oven over low heat. Then roll again in powdered sugar, transfer to a jar, tie with parchment paper.
40. Assorted currant jam
500 g black currants, 500 g red currants, 500 g apples, 2 cups shelled walnuts, 500 g sugar, 1.5 kg honey
Sort the currants, rinse, place in a saucepan, pour 1 glass of water and cook over low heat under a tightly closed lid until soft. When the berries are soft, mash them and rub through a fine sieve. In an enamel basin, bring honey and sugar to a boil, then dip the sliced peeled apples, chopped nuts and grated currants into it. Cook the mixture over low heat for 1 hour, stirring gently. Pack the finished jam in jars and roll up.
41. Blackcurrant tincture
Pour 500 g of blackcurrant into a bottle and pour 1 liter of high-quality vodka (the proportions can be arbitrary, but not in the direction of reducing the number of berries). Cork the bottle and put it in a dark place for 4-5 months, preferably before the New Year or Christmas. Before the holiday, drain the tincture, filter and bottle.
42. Blackcurrant kvass
1 kg of black currant, 3 l of water, 10 g of yeast, 1 cup of sugar, 2 tbsp. l. raisins
Squeeze the juice from the berries, add cold boiled water, sugar, yeast dissolved in warm water and leave the mixture for 10-12 hours to ferment. Then strain kvass, pour into bottles, put 3-5 raisins in each bottle, cork and put them on their side in a cold place for 1 day.
BTW, you can cook this kvass with spices - cloves and cinnamon. Add them along with sugar and yeast at the rate of 0.5 g of ground cinnamon and 3 cloves per 1 kg of berries.
43. Keeping berries fresh
In sunny weather, the berries are washed on the bushes from a watering can or hose, allowed to dry; hands and scissors are wiped with vodka. The berries are cut directly into the bottle, sterile pre-treated; so that they lie more tightly, shake the bottle. Filled to the top, it is immediately closed with a sterile cork and filled with sealing wax or paraffin. Store in a cool dry place at a temperature not exceeding 5-6 ° in a horizontal position.
44. Assorted marmalade in Polish
500 g black currants, 500 g gooseberries, 500 g apples, 500 g pumpkin, 400 g sugar.
Cut sweet apples into slices, without peeling, put in a saucepan. Peel the ripe pumpkin from seeds and skin, cut into small pieces and also put in a saucepan. Pour a few tablespoons of water and steam the apples with the pumpkin under the lid until completely softened. Rub the hot mass through a sieve. Mash blackcurrants and gooseberries with a wooden pestle, sprinkle with sugar, mix and heat until the sugar is completely dissolved. This mass is also rubbed through a sieve, and then mixed with apple-pumpkin puree. Cook until tender, pack hot.
45.BLACKCURRANT SYRUP SAUCE
Ripe berries are kneaded in a saucepan and rubbed through a sieve.
Puree is placed in boiling syrup (1.5 kg of sugar and 1 liter of water per 1 kg of berries).
Cook for 2-3 minutes over low heat.
The finished sauce-syrup is laid out in jars, pasteurized for several minutes, corked and placed in a cool place. .
46. Jam "on the branches."
You will need such a blank for the original decoration of many culinary products.
Currant brushes are placed in a colander, washed. Syrup is boiled from sugar, brushes are dipped into it, they are allowed to boil twice, then the berries are transferred on twigs to a jar. The syrup is finally boiled down, cooled and poured over the berries in jars. After complete cooling, close the jars with lids or just parchment paper.
47. Pouring and wine from currant
In liqueurs and wines, blackcurrant is preferred - it is rich in essential oils, which provides a persistent aroma and rich flavor range. For liqueur, take 3 kg of currant, 0.25 l of alcohol and 1 kg of sugar. The washed currants are poured into a bottle, layered with sugar and left in a warm sunny place for 4 days (the bottle is shaken from time to time). With the onset of fermentation, a water seal is placed on the bottle (fermentation time is 1.5 months). After that, the liquor is filtered, alcohol is added (60 g per 1 liter), poured into prepared bottles and corked. To make wine, juice is squeezed out of 2.5 kg of berries, poured into a cylinder along with ready-made syrup (for 5 liters of water - 1.5 kg of sugar). Fermentation (under a water seal) usually takes a week at a temperature of 22-25ºС, after which the wine is carefully filtered, bottled and corked. .
48. Set honey
Pour four cups of water into a large saucepan, add 2 kg of honey and boil the syrup, stirring the mass and removing foam from it. Fill a bottle with a narrow neck with currants and pour over the latter with cooled syrup. Cover the bottle with a damp towel and leave in a warm room for three days to ferment. Fans of strong drinks can add yeast to the berries. When the mixture has fermented, the bottle is taken out into the cold and left to mature, closing the hole with a tightly folded piece of gauze. After three months, honey is ready for use. The taste of honey drink is better, the longer it is stored.
49.Syrup for cocktails
Add 300 ml of water to 1 kg of peeled and well-washed currant berries. Pour another 1 kg of sugar into the bottle and let the contents brew for 2-3 hours. Stir the resulting mass well, strain and boil with the main syrup. The latter is prepared as follows: after mixing 1 liter of water and 1 kg of sugar, the solution is boiled, cooled, filtered. Next, the finished syrup for cocktails is bottled and corked well. The ratio of blackcurrant syrup and the main one is 1:1 (by volume).
50. Spottykach
Sort 1 kg of berries, wash thoroughly, dry on gauze, put in an enamel pan, ceiling. Place the contents of the saucepan in a linen bag to drain the juice. From 1 kg of sugar and 3.5 cups of water, boil a thick syrup, removing the foam. Pour currant juice into the prepared syrup, boil again, remove from heat, add 0.75 liters of vodka, stir everything well, put on a small fire and, without boiling, constantly stirring, let the liquor thicken. After that, the drink is cooled and bottled, which are closed and stored in a cool, dry place.
Sort the currants, wash them, let the water drain and crush them in a porcelain dish. After 4 hours, rub it through a sieve, add sugar and vodka to taste to make a puree. Put in a cold place (in the country - this is a cellar), after two months filter the mixture and bottle it.
Select large sweet currant berries, wash, dry and pour into a bottle. Put 25-30 finely chopped young blackcurrant leaves in the same place, add two teaspoons of spices (angelica seeds, cardamom, black pepper, lemon peel, bay leaf, taken with a ratio of 1.2:2:1:4:1) , pour berries with strong (42 ... 45 °) vodka (1 liter of vodka per 1 kg of berries) and put in a warm place for 1.5 months. Then drain the infusion, filter through gauze, let it stand for several days and, separating from the sediment, add boiled sugar syrup (600 g of sugar per 1 liter of water) to it. The finished liquor is bottled, corked and stored in a cool place.
53. Pouring "Fruit and berry platter"
A 5 ... 10-liter bottle is sequentially filled with berries, fruits and sugar. First, 1 kg of washed and sorted strawberries are placed in the bottle, pouring 0.5 kg of sugar into it. After a day or two, 1 kg of blackcurrant with the same amount of sugar is poured into the same bottle. Then cherries, raspberries and, possibly, apricots are poured in turn, not forgetting about the next portions of sugar. From the very beginning, the bottle should stand in the sun with the neck closed with gauze. After filling the last layer of berries, the bottle is still kept in the sun for two weeks. Then pour vodka at the rate of 1 liter of alcohol per 1 kg of berries, tightly cork the bottle and put it in a cold place for one month. After that, the liqueur is filtered and bottled, corked. The liqueur will be ready after 3-4 months.
54. BLACKCURRANT FRESH (1 WAY)
Sort the berries, selecting unripe and without the slightest damage, then rinse with cold water and dry in the shade, only
Not on the paper. After that, prepare the dishes - boiled dried wide-mouthed bottles. At the bottom of each of them put
A layer of thinly sliced pieces of freshly dug horseradish roots. Close them with a round cardboard cut to the shape and size of the bottom.
Bottles. First, make several holes in the cardboard and soak it with wax or paraffin so that it does not “pull”
From horseradish and berries moisture. After that, fill the bottle with berries, cork with boiled corks and pour sealing wax. Instead of
Bottles can use half-liter jars, rolling them up with lids. In the cellar, underground or in a cool room, berries
Thanks to the phytoncidal action of horseradish, it will last until spring.
55. GREEN CURRANT JAM (old recipe)
Wash green currants in cold water. Put a few in a bowl
Cherry leaves, pour water, boil. When
The water turns green, remove the leaves and pour the berries into boiling water for a minute. Then throw the berries on a sieve, pour over cold water and,
Putting in ice water, leave it for several hours so that the berries get stronger. Then drain the water. Prepare sugar syrup
Boil, pour in the berries and bring to a boil three times, each time removing the basin from the heat for 2-3 minutes to remove the foam. Then
Boil until cooked on the lightest fire. Allow the jam to cool without covering it with a lid. Then put into small jars
Close with wax paper and tie.
For 400 g of berries - 800 g of sugar, 1 glass of water.
The question of how to cook blackcurrants for the winter in order to preserve vitamins is not without reason that millions of housewives annually arise. This berry is cultivated in almost every area; it is considered a storehouse of biologically active substances and one of the most useful products that you can grow on your own or purchase inexpensively in the summer season.
There are a lot of options for harvesting this berry. Before deciding on specific recipes, it is worth getting a general idea of \u200b\u200bwhat can be prepared from blackcurrants and how best to dispose of the grown crop.
Raw material preparation
In order for the workpiece to turn out to be of high quality, it is important:
- collect currants in dry weather. It is best to do this in the morning, but after the dew has dried;
- take currants fully ripe but not overripe. If there are bushes of different varieties on your site, it is better not to mix the harvest harvested from them, since the berries may not have the same degree of ripeness.
Harvested or purchased berries must be carefully sort out, removing the remnants of twigs, get rid of crumpled and spoiled specimens. Rinse the berries in running water, then drain in a colander. If possible dry currants, scattering it on a clean cloth or paper towel.
Berries treated in this way are suitable for all types of further processing.
Freezing and drying
For those housewives who have spacious freezers, the choice of such a method of harvesting blackcurrants as freezing- is obvious. The product is perfectly stored without losing its consumer properties for a year and a half. In winter, it can be used to prepare any sweet dishes, pastries, drinks, sauces, and also consumed fresh, since defrosted berries are practically in no way inferior to fresh ones in appearance and taste.
The processing of raw materials does not require much effort: the washed and slightly dried berries are simply poured into 1-2 layers on the bottom of flat containers (for example, plastic trays), which are placed in the freezer. After 5-6 hours, the currants are poured into plastic bags, closed and placed in storage. Before eating or for culinary purposes, the product is usually thawed on the top shelf of the refrigerator or in the microwave, warming up at full power for 1.5-2 minutes.
Drying blackcurrant also allows you to save all the taste and useful properties of the product. You can process the berries in the oven, microwave or electric dryer, or use the old air-solar method. Many housewives use a combined method: for several days they keep the collected currants on pallets installed in a well-ventilated place (on the veranda or attic), and then dry it in the oven (about 5 hours at a temperature of no more than 55 degrees).
A product prepared in this way is considered the most useful and high quality. It produces the best vitamin infusions and berry teas. In a tightly closed container, properly dried currants retain their properties throughout the year.
Jams, jellies and jams
Most housewives traditionally make a variety of sweet treats from blackcurrants. We will talk about several interesting recipes for making jams, jams and jellies.
Volume: 2-2.5 l
Ingredients:
- fresh currant - 1 kg;
- sugar - 1.5-2 kg.
Cooking:
- Pass the prepared berries through a meat grinder or chop with a blender.
- Place the berry mass in an enameled container, sprinkle with sugar and mix thoroughly.
- Close the container with clean gauze and leave at room temperature for 1-3 days. During this time, the sugar will dissolve, and the mass should acquire a jelly-like consistency.
- Transfer the jam to pre-washed, sterilized and dried jars. The surface of the berry mass should be 3-4 cm below the neck.
- Cover the surface of the jam in each jar with a layer (about 2 cm) of sugar. Close the containers with tight plastic lids.
After a sugar “crust” forms on the surface of the berry mass, the jars can be stored for 8-9 months in a cool place in the apartment. In the refrigerator, such a workpiece does not deteriorate for up to a year. In this case, less sugar can be put into the “raw” jam (1.5 and even 1.3 kg per 1 kg of berries).
Volume: 3 l
Ingredients:
- currant - 1.5 kg;
- sugar - 2 kg;
- water - 1.5 cups.
Cooking:
- Make syrup from water and sugar.
- Immerse the berries in boiling syrup, boil for 5 minutes after boiling, removing the foam.
- Remove the jam from the heat and stir gently by shaking the pan in a circular motion.
- Repeat the boiling and stirring procedures.
- Boil the jam for the third time for 5 minutes, remove from heat and pour hot into sterilized and dried jars.
- Roll up the jars with hot metal lids (screw or regular, with a key) and leave to cool.
Properly prepared and corked jam can be stored at room temperature for 2-3 years. The product has a rather thick consistency. It can be used as a filling for homemade pies.
This peculiar recipe is a cross between "raw" jam and the classic "five-minute". The resulting product is a beautiful jelly, in the thickness of which juicy, soft berries of a pleasant sour-sweet taste are evenly distributed.
Volume: 2 l
Ingredients:
- currant - 1 kg;
- sugar - 1.5 kg;
- water - 1 glass.
Cooking:
- Make a clear syrup with water and half the amount of sugar.
- Dip the currants into the syrup and boil for 5 minutes after boiling.
- Remove the pan from the heat, pour in the remaining sugar and mix well, being careful not to injure the berries.
- Wrap the pan and leave at room temperature until cool.
- Arrange the jam in sterilized, dry jars. Try to distribute the jelly and berries evenly across all containers.
- Seal the banks.
Under sealed metal lids, such a blank can be stored for up to a year at room temperature, and up to two years in a cool cellar. If you use plastic lids, keep the jars in the refrigerator and eat the treat within 8-9 months.
You can cook blackcurrant for the winter in the form of jam or marmalade using additional ingredients. This recipe is interesting for the delicate and spicy taste that distinguishes the finished product.
Volume: 2 l
Ingredients:
- currant - 1 kg;
- sugar - 1 kg;
- dry red wine - 250 ml;
- lemon - 1 pc.;
- orange - 1 pc.;
- whole cinnamon - 1 small stick.
Cooking:
- Squeeze out the juice from the lemon. Remove the zest from the orange with a fine grater.
- Place the currants, sugar and lemon juice in a cooking container. Mix everything well, bring to a boil and boil over low heat for 3-4 minutes.
- Remove the container from the heat and leave at room temperature for 12 hours.
- Wipe the berry mass through a sieve or grind it with a blender.
- Add cinnamon stick and orange zest, bring to a boil and simmer for 8-10 minutes.
- Pour the wine into the pan and boil the jam, stirring and removing the foam until the mass acquires the consistency of thick sour cream.
- Transfer the jam to dry, sterilized jars (the containers should be filled to the very top).
- Seal jars tightly, invert onto lids and leave to cool.
The product is perfect for sweet sandwiches, layering homemade cakes, using as a component of creamy and curd desserts. In sealed jars, jam is stored at room temperature for up to three years or more.
Compote
Our grandmothers used a significant part of the blackcurrant crop to make compotes, including those combined with other berries and fruits. Although harvesting required a substantial investment of time and labor, it was difficult to do without them: the range of purchased fruit drinks in those days was very scarce, and practically no one had such opportunities to preserve berries as, for example, freezing. Today, currants, both fresh and frozen, have ceased to be a seasonal product, and store shelves are bursting with a variety of industrial drinks. Therefore, the laborious process of “rolling up” dozens of three-liter jars of homemade compotes is a thing of the past for most housewives. However, many are still interested in "concentrated" preparations, from which in the winter you can make a large amount of a tasty and healthy drink. We offer simple recipes of this type to the attention of readers below:
Unlike the berry contents of “traditional” compotes, currants extracted from jars closed according to this recipe retain their aroma and taste fresh. It is suitable as a filling for homemade cakes and even for dumplings. The liquid also turns out to be very concentrated. It can be used for quick preparation of "fruit water", compotes and jelly.
Volume: 3 liter jars
Ingredients:
- currants - 2-2.5 kg (how much will fit in jars);
- water - 1 l;
- sugar - 300 g.
Cooking:
- Place the prepared berries in sterilized jars "on the shoulders".
- Fill the jars with boiling syrup to the top, place them in a water bath and sterilize for 15 minutes.
- Seal the jars tightly, turn them over onto the lids, wrap them up and leave to cool completely.
The product keeps well at room temperature for up to a year. Compote of this type can be made without sugar, which is very important for people with diabetes. In this case, the berries in jars are poured with boiling water or juice heated to a boil, squeezed from any berries or apples.
Juice, syrup and wine
The process of making blackcurrant juice is usually not a problem, but the extraction methods may vary depending on the intended use of the final product. The easiest way is to use a household juicer, but it should be taken into account that juice comes out of many devices of this kind with a lot of foam, which is then quite difficult to get rid of. When preparing syrup, it can be removed during the cooking process, but it interferes with canning juice.
If it is important for you that there is no foam in the squeezed juice, refer to the old but reliable manual method:
- put the currants in a wide enameled container and mash the berries with your hands or a wooden pestle (crusher);
- pour boiling water over the mass (no more than 1 liter per 3-4 kg of berries), mix and leave to cool;
- squeeze the mass through a colander, trying to squeeze out the liquid as best as possible. The easiest way to do this is by placing the mass in a colander in small portions and pressing on it with a plate that is suitable in diameter.
As a rule, a lot of useful substances remain in the cake. To extract them, add a little more boiling water to it and repeat the spin operation. In this way, about 500-650 ml of juice is obtained from 1 kg of currant (when using a juicer - up to 750 ml).
The product can be preserved without additives. To do this, it must be brought to a boil (but not boiled) and pour hot into sterilized jars to the top. Seal the jars immediately, turn over the lids and wrap until cool. Such juice is stored indoors for up to a year.
The syrup is used not only for culinary purposes: it is added to tea for colds. This is an excellent vitamin remedy that reduces fever, relieves headaches and coughs.
Volume: 1.2 l
Ingredients:
- blackcurrant juice - 1 l;
- sugar - 400 g.
Cooking:
- Pour the juice into an enamel pan, add sugar.
- Bring the mixture to a boil and boil for 3-5 minutes, removing the foam.
- Pour the hot syrup into small sterilized jars, seal them, turn over the lids and wrap until cool.
In a heated room, jars of syrup are stored for up to a year, and in the cold - up to two years or longer.
Homemade blackcurrant wine is a wonderful drink, tasty, fragrant, preserving all the beneficial properties of fresh berries.
Real wine is juice that has undergone a fermentation process with the help of so-called “wild” yeasts (fungi that live on the skin of berries or fruits). The problem is that northern berries (including currants), unlike southern grapes, contain too much acid, which prevents the vital activity of microorganisms. Therefore, to make blackcurrant wine, the juice is diluted with water to reduce its acidity, and sugar is added.
Ingredients:
- blackcurrant juice - 10 l;
- water - 10 l;
- sugar - 6 kg.
In this case, juice obtained using household appliances is suitable, but it is better to use the manual extraction method. Currants are not washed before pressing in order to preserve the maximum amount of yeast. Sugar is added necessarily: its concentration in the berries themselves is too low to ensure normal fermentation.
Cooking:
- Mix juice with water and pour into a fermentation container (large jar or bottle) no more than 3/4 of its volume.
- Heat a small amount of water, dissolve 2/3 of the norm of sugar in it and add to the container.
- Install a water seal. This is done as follows: the container is closed with a tight plastic lid with a small hole into which a thin tube is inserted. One end of the tube should be inside the juice can, but above its surface. The other is lowered into a small bowl of water, which is placed next to the fermentation tank, and the end of the tube is immersed in water. With active fermentation (without access to outside air), the released gas exits through a tube into the water.
- Wait for the end of active fermentation, when the gas bubbles cease to be released through the "shutter". On average, it takes 7-10 days. The subsequent stage of slow fermentation will take from 3 weeks to a month. The container must not be opened at this time, so as not to let outside air into it. Then the liquid will begin to “clarify” (particles of the thick will settle to the bottom);
- When the liquid becomes completely transparent, drain it, disturbing the sediment as little as possible. Remove the thickening, rinse the container. Pour the clarified product back, adding the rest of the sugar to it (it is better to dissolve it in a small amount of slightly heated liquid beforehand).
- Reinstall the shutter. The second fermentation will not be too active and will end in 2-3 weeks.
- Wait for the final clarification of the liquid. Carefully, without shaking the sediment, pour it into clean jars or bottles, close them with plastic lids or corks and place in a dark, cool place.
The drink will "ripen" within 3-4 months. The young wine, which began to be made in the summer, can be tasted already during the New Year holidays. Such a product is stored at room temperature for 2-3 years without losing taste, aroma and useful properties.
You can learn more about the technology for making blackcurrant wine from the following video:
There is an opinion that it is possible to increase the strength of homemade wine by increasing the amount of sugar in the juice. It is not true. "Wild" yeast process sugar into ethyl alcohol, but die when its concentration in solution reaches 14-16%. If there is too much sugar in the juice, the wine will turn out very sweet, but its strength will not increase.
Subject to the specified recipe, the finished drink can be semi-dry or semi-sweet to taste, depending on the currant variety and the quality of the berries. To make fortified wine, vodka or alcohol is added to a solution that has not yet finished “fermenting”. At the same time, the yeast immediately dies, not having time to process part of the sugar, so the product is strong and sweet.
Pastila and candied fruit
You can cook blackcurrants in the form of "dry" treats, which are convenient because they can be stored for a long time without corking.
Ingredients:
- currant - 400 g;
- water - 200 ml;
- sugar - 400 g;
- powdered sugar - 50-100 g.
Cooking:
- Make syrup from water and sugar.
- Immerse the berries in hot syrup, heat until foamy, remove from heat and cool slightly.
- Boil in 3 doses, 2-3 minutes each at intervals of 30-40 minutes.
- Remove the currants from the syrup, put in a colander and leave for 10 hours.
- Arrange the berries on a cloth in one layer and air dry until they do not stick to your hands.
- Roll currants in powdered sugar, put in a clean, dry jar, cover with parchment.
The product is stored at room temperature in a dry place for up to a year.
Properly prepared marshmallow does not stick to the fingers, well behind the parchment, cut into strips and easily rolled into rolls.
Ingredients:
- currant - 400 g;
- water - 60-70 ml;
- sugar - 250 g.
Cooking:
- Put the currants in a saucepan, add water and heat over low heat under a lid. When the skins of the berries begin to crack, remove from heat and cool slightly.
- Grind the berries with a blender into a smooth puree, add sugar and leave for 30 minutes.
- Bring the mass to a boil and boil for 10 minutes, stirring constantly.
- Pour the puree onto a baking sheet covered with parchment, with a layer of no more than 3 mm.
- Dry in the oven at a temperature of 50 degrees (the process will take 5-6 hours), or leave to air dry for 3-4 days.
When dried, marshmallow can be stored in a moisture-proof container for about a year.
Marinades and sauces
The product serves as an excellent addition to meat and poultry dishes, can be used as an independent snack or as a component of fruit and vegetable salads.
Volume: about 3 cans of 0.5 l
Ingredients:
- currant berries - 1-1.2 kg (how much will go into jars);
- water - 500 ml;
- sugar - 150 g;
- vinegar 9% - 40 ml;
- whole cinnamon, small sticks - 3 pcs.;
- allspice black pepper - 6 peas.
Cooking:
- Fill sterilized jars with berries “up to the shoulders”, put cinnamon and pepper on the bottom.
- Boil the marinade (add vinegar at the end of cooking) and pour jars to the top with it.
- Pasteurize in a water bath for 10 minutes, cork, turn on the lids and wrap until cool.
Pickled currants are stored indoors for up to a year and a half.
Making blackcurrant sauce is very simple. In the basic recipe, crushed berries are used as a base, to which a variety of spices and other ingredients are added to give the product a sharp, spicy or any other flavor.
Ingredients:
- blackcurrant berries - 1 cup;
- sugar - 2 tbsp. l.;
- salt (optional) - 0.5 tsp;
- water - 0.5 cups.
At will and to taste use:
- dry spices - ground pepper, turmeric, cinnamon, cloves, bay leaf, coriander, cumin, zira, etc .;
- herbs - dill, mint, basil, tarragon, etc.;
- hot pepper, garlic, ginger root (chopped).
Often lemon juice or citrus zest is added to the sauce; water is sometimes replaced with wine.
Cooking:
- The berries are crushed with a blender, water, sugar, salt and dry spices are added.
- The mixture is boiled over low heat for about 30 minutes, stirring constantly.
- Herbs (dry or fresh) and vegetables (chopped) are added 5-7 minutes before the end of cooking.
- If the mass contains solid fragments of herbs or vegetables, it is filtered and brought to a boil again.
- The thickened sauce is hot poured into small sterilized jars.
- Banks are corked, turned over, wrapped and left to cool.
The finished product can be stored for about one and a half years at room temperature. The sauce is added to a variety of dishes, it is very good to coat pieces of meat, poultry or fish intended for frying or baking.
Video
We suggest watching some recipes for blackcurrant blanks for the winter in video format:
“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.
From varietal tomatoes, you can get "your" seeds for sowing next year (if you really liked the variety). But it is useless to do this with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.
Oklahoma farmer Carl Burns developed an unusual variety of colorful corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored ordinary varieties and their crossing.
Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.
It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. The flowers are supposed to be torn by hand, breaking off the rough pedicels. Dry the collected flowers and herbs, scattering in a thin layer, in a cool room at natural temperature without access to direct sunlight.
In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a crop even at home.
Convenient applications for Android have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day that is favorable for planting each type of plant, determine the timing of their maturation and harvest on time.
In chapter:Blackcurrant is known for a variety of beneficial properties. It has a disinfecting, tonic, immune-strengthening effect. The berry is also valued for its tonic, antipyretic, diuretic properties. It has been successfully used as an antiscorbutic agent.
Such a variety of positive effects on the body is due to the presence of ascorbic acid and other vitamins - E, B, K in the structural formula. Minerals and other elements necessary for the normal functioning of all organs are presented in the composition. Therefore, the desire to preserve some of the nutrients by making a variety of preparations for the winter becomes understandable.
What currant berries can be used for harvesting? It all depends on the type of preparation: blackcurrant for jam or marmalade is taken ripe, it can be slightly crushed. For compote and jam, it is better to take slightly unripe, hard berries so that they do not lose their shape during the process.
Blackcurrant blanks without cooking
Please note that the shelf life of ground blackcurrant without heat treatment is no more than a year, and even then in a cool, dark place. But we can safely say that only in this form the fruits retained the entire set of vitamins that are so necessary in winter.
Grated currants for the winter with sugar
The simplest is the preparation of grated fruits with sugar. Ripe berries without damage are selected, all impurities in the form of twigs and leaves are removed. Put in a sieve and rinse thoroughly with a fairly strong stream of cold water. Sprinkle to dry on a paper towel.
The proportions of berries and sugar are 1:2, that is, 2 kg of granulated sugar is taken for 1 kg of berries. This rule applies not only to black currants, but also to other berries.
Berries (2 kg) are turned into puree using a blender or meat grinder, transferred to an enamel pan, sugar (4 kg) is added and mixed thoroughly. To achieve complete dissolution of sugar, keep the mass at room temperature for three hours.
During this time, jars and plastic lids are sterilized. The grated berries are mixed again, packaged, a thin layer of citric acid is poured on top and closed. In the refrigerator, fragrant puree can be stored for almost a year.
cold syrup
A similar recipe for harvesting blackcurrant allows you to save all the vitamins and use the syrup to add to tea or porridge for a child. However, please note that unheated blackcurrant syrup can only be stored for six months.
Juice is squeezed out of the washed berries - 500 ml. Pour a kilogram of sugar and mix thoroughly for quite a long time, achieving the dissolution of all the grains. After obtaining a homogeneous consistency, pour a bag of citric acid weighing five grams. Pour into sterilized bottles. Hermetically sealed with stoppers. You can additionally smear them with molten paraffin. Store in the refrigerator for a maximum of six months.
Unusual blackcurrant recipes
Of course, the most popular and easiest ways to preserve blackcurrant berries for the winter are compotes and jams. However, you can use unusual recipes for blanks. Connoisseurs of savory tastes will love the following ways to prepare fragrant blackcurrants.
in the marinade
For 1 liter jar you will need:
- blackcurrant berries - how much will go in;
- allspice - five peas;
- carnation - one bud;
- cinnamon - one stick;
- sugar - one kilogram;
- table vinegar 6% - two tablespoons.
Washed berries are blanched for about two minutes in boiling water. They take them out with a slotted spoon and pour them into sterile liter jars, at the bottom of which they put allspice, cloves and cinnamon.
Pour hot marinade over. To prepare it, one and a half liters of water is brought to a boil and sugar is poured.
Vinegar is poured into each jar and sterilized at 85 ° C, considering that the process time for liter jars is 20 minutes. Then they roll up. They are kept in the refrigerator for a week, and then rearranged if necessary in the pantry.
Candied in protein
I want to treat myself in the winter not only with traditional blackcurrant jam, but with something unusual and original. Using this recipe from an old grandmother's arsenal, you will be able to get a delicious treat that even children can.
They take the protein of a raw chicken egg, carefully stir a glass of sugar in it. Pour in a tablespoon of fresh lemon juice and rub the mass until white. It should acquire a thick consistency, after which the prepared currant berries are rolled in it and laid out in one layer on a horizontal board sprinkled with powdered sugar. After the protein layer has dried, put it in dry sterile jars under plastic lids and store in the refrigerator.
Blackcurrant berries, candied in protein, look like small sweets with a sour natural filling.
Jelly
Currant is a versatile berry, from which a wide variety of foods, drinks and winter preparations are prepared.
If you manage to properly prepare jelly using ripe blackcurrants, the family will be provided with a fragrant and healthy delicacy for the winter.
For this recipe, use very small jars of baby food with a volume of 100-200 ml, no more. This way you can eat an open can in one go.
Juice is squeezed out of the washed dry berries (one liter), and a kilogram of granulated sugar is poured. They put it on the stove. It is necessary to cook after boiling for an average of 10 minutes, not forgetting to constantly stir. Pour hot jelly into small jars. The lids are closed after complete cooling.
Puree - ice cream
Another way to harvest blackcurrants for the winter is to freeze, but not simple berries, but boiled in sugar. As a result, you get a homemade summer treat that you can enjoy in the winter. For this preparation method, you will need ordinary 100 ml disposable plastic cups.
You will also need the following products:
- blackcurrant berries - one kilogram;
- granulated sugar - half a kilogram.
The berries are mixed with sugar and put on the stove. Cook while stirring until all grains are dissolved. This process usually takes no more than five minutes. Then the mixture should be rubbed through a sieve or colander and spread out in small plastic cups. You can additionally cover each cup with a regular bag. When cooled, the cups are placed in the freezer.
If desired, currant puree is mixed with yogurt before freezing. You can enjoy such berry vitamin ice cream in a day. It keeps well all winter.
Marmalade
A kilogram of washed ripe berries is boiled for two minutes in 50 ml of water. Grind hot through a sieve with a wooden spoon. Add sugar - 600 grams. Cook with continuous stirring. When a drop of mass ceases to blur on a cold saucer, spread the mass on parchment, laid on a baking sheet. The layer thickness should be 15 mm. Place the baking sheet on the top rack of the oven on low heat. The door is opened. When a dry crust appears, they take out and cut the layer into pieces. Dip them in sugar and put them in a bowl.
You can make marmalade with gelatin (30 g), which is soaked in half a glass of cool water. Currants (400 grams) are boiled for five minutes in 100 ml of water. Rubbed through a sieve. Sugar (300 grams) is quickly added and heated, stirring constantly with a wooden spatula, until all the grains are dissolved. Swollen gelatin is introduced, stirred and immediately remove the pan from the stove, avoiding boiling. Pour hot into silicone molds or onto a large plate.
Liquor
Connoisseurs of pleasant homemade wines will love the fragrant blackcurrant liqueur with a sour, spicy taste, which is prepared very simply.
You will need:
- well-ripened clean and dry fruits (1 kg),
- three-liter bottle with a wide neck,
- sugar - 300 grams,
- high-quality vodka - 0.5 liters.
Berries and sugar are poured in layers, and then vodka is poured in. Put the container on the windowsill on the sunny side and shake it daily for a month. After this time, place in a dark place, continuing shaking after three days. After 2 weeks, the liquor is filtered, poured into glass bottles with corks. It will keep for a maximum of three years.
Filling for pies
This recipe, in addition to blackcurrant berries, also contains other ingredients - apples. But the end result will delight lovers of baking, as the blank can be used as a filling for pies, cakes, muffins, pies and just as a dessert for tea.
A kilogram of White filling apples is peeled from the core and peel. Cut into medium cubes, placed in an enamel pan. Top with lemon juice (squeeze out about two tablespoons) and pour a layer of sugar - 600 grams.
Three hours later, when the apples release juice, pour a glass of water and simmer the apples for 30 minutes with low heat. Stir them with a wooden spoon. Pour cinnamon - at the tip of a teaspoon, half a pack of vanilla sugar and put currant berries - 100 grams. When the mass begins to boil, add cocoa powder - a tablespoon. Cook for another five minutes. When hot, pour and seal immediately.
Blackcurrant blanks for the winter - traditional recipes
Compotes, jams, jams, jams - these recipes are classified as traditional methods of harvesting berries for the winter. Of the favorite by many for the spicy taste of blackcurrant, the most familiar are classic recipes for winter preparations.
For homemade preparations, you can use several recipes.
Compote
For the winter, it is easy to prepare a delicious refreshing compote from fragrant blackcurrant. Most often, three-liter jars are used for this, but in this recipe, liter jars act as dishes. By the way, which is very convenient - one bank at a time.
The sorted, washed and dried berries are poured into three liter sterile jars, filling about a third of the volume. Pour 3 liters of water into the pan, which is brought to a boil with medium heat. Dissolve with stirring 300 grams of sugar and boil for 5 minutes. Fill jars with syrup immediately with a small stream so that they do not burst. Roll up, set on a flat surface on the lids and keep under a blanket for a day. Such useful blanks can be stored in the pantry.
simple jam
For a delicious and easy-to-make jam, you will need the usual ingredients. Pour a kilogram of pure berries into a saucepan, add 800 grams of sugar. Then pour in cool water - two tablespoons and leave for 2 hours. During this time, juice will appear.
After mixing the contents of the pan, place it on a small heat. After boiling, the jam is cooked with stirring for 15 minutes, after which it is set aside for a two-hour infusion. After this time period, it is required to heat the mass again and boil for 15 minutes. Immediately pour into jars and close. You can turn the berries into a puree with an immersion blender right in the saucepan before re-boiling.
Jam with whole juicy berries
This recipe can be called the simplest, because it is prepared very quickly, but it takes time to prepare the berries.
In order for blackcurrant jam to turn out not only tasty, but saturated with juicy berries that have almost not lost their shape, they are boiled for 3 minutes in the evening and left to cool in this water until morning. The liquid is drained, sugar is poured, measuring the amount equal to the berries by weight. Cook with stirring for 8 minutes, pour the jam hot and roll up. Store in cool conditions.
thick jam
Fragrant thick jam does not leave indifferent children and adults - a natural source of vitamins in the winter season.
To prepare a thick fragrant jam, one and a half kilograms of berries are mashed with a blender. Put on the stove, turning on medium heat. Five minutes later, a kilogram of sugar is carefully introduced in small portions with continuous stirring. After a vigorous boil, the jam is boiled for 35 minutes, stirring systematically and removing the foam. Spread hot.
Five Minute
This recipe for currant jam for the winter is rightfully called the fastest, "five-minute". For harvesting, use small jars, no more than 500 ml in volume. Before laying out the jam, both jars and lids should be sterilized in a convenient way.
For five minutes, a mixture of berries (2 kg) with sugar is passed through a meat grinder (you need to measure 2.4 kg). Place the mass in an enamel basin. It should boil in intensive mode for only five minutes. Remove from the stove, distribute into small jars and roll up. Covered with a blanket for a day. Store in cool conditions.
In a slow cooker
You can make jam in a slow cooker. A slow cooker is an indispensable assistant to the hostess in the kitchen. This household appliance allows you to cook not only first and second courses, but also jam, salads and other preparations for the winter. You just have to spread the prepared mass into banks and roll it up.
To do this, pour half a kilogram of berries into the bowl, given that they should take up no more than a third of the total volume. Pour a quarter cup of water, and turn on the cooking mode for 10 minutes. With an immersion blender, turn the berries into a mushy mass, pour in 300 grams of sugar while stirring. After closing the lid, set the extinguishing mode. The jam will be ready in 30 minutes.
Jam
Jam in its consistency is slightly different from jam. It is more liquid, but the same monotonous, without lumps, seeds and peel. Eating currant jam is no less pleasant and healthy, and you can also add it to pastries or tea.
Selected and washed berries - 2 kg are placed in a saucepan, covered with a kilogram of sugar. Keep on low heat until the berries are soft. Be sure to stir to prevent burning. The slightly cooled mass is rubbed through a sieve and boiled again over low heat. It is necessary to immediately note the initial volume, since the future jam will boil until it decreases by one third.
Hot jam is distributed over prepared jars and rolled up. In the cellar or refrigerator, such a delicacy is stored for a year or longer. It will last a maximum of six months in a cupboard in the kitchen or pantry.
Syrup with boiling
Another way to harvest blackcurrants for the winter is to make syrup. The principle of its preparation is a bit similar to jam or jam, with the only difference being that slightly fermented berries are cooked. And then remove the bones and peel, leaving a homogeneous liquid. Prepare glass containers with a narrow neck, such as bottles with screw caps, for dishes. Don't forget to sterilize!
The berries, cleaned of impurities and washed, are placed in a bulk glass container, mixed with sugar, observing a ratio of 1: 1. Put under the lid in heat for three days. When fermentation begins, pour the mixture into a saucepan and boil for 10 minutes. Then, while still hot, the skins and seeds are removed using a sieve. The syrup is brought to a boil.
It is necessary to immediately pour into prepared glass containers. Under sealed lids, the workpiece is stored for at least a year.
Blackcurrant, due to its vitamin-rich composition, is one of the unique berries for the preparation of tasty and healthy preparations.
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