Shock-frozen blackcurrant, crumbly, various packaging. Origin - Russia, China, etc., check the origin of a specific batch by phone (Various regions)
Blackcurrant is one of the most popular berries grown in our country. In almost every area you can find a dozen other bushes of this berry. Many people like the unique taste of berries, while others value them for their beneficial properties. You can make jams, preserves, confitures, fruit drinks and tinctures from the berries, and at the same time Black Currant does not lose its properties.
The cultivation geography is quite wide throughout the world - Europe, China, North America, Kazakhstan, Mongolia, Siberia and the European part of Russia.
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Useful properties include the following:
- strengthens the body, improves immunity and fights acute respiratory infections due to the high content of vitamin C;
- contains antioxidants;
- a wide range of microelements - potassium, manganese, calcium, magnesium, which are necessary for cellular metabolism;
- disinfects and relieves inflammation, which helps in the treatment of colds and flu;
- has a positive effect on the functioning of the intestines and the entire digestive tract;
- reduces the likelihood of cardiovascular diseases, normalizes blood pressure;
- helps in the prevention of cancer.
Frozen Blackcurrant can be stored in the refrigerator for a long time and has the same properties as fresh berries.
The production company "MOROSHKA" is engaged in the procurement and sale of berries and mushrooms. You can buy blackcurrants from us in Moscow with delivery to your home or office.
When purchasing berries and mushrooms from us, you can be sure of the quality of the products.
Blackcurrant jam
Method 1
For 1 kg of black currant berries - 1.3-1.5 kg of sugar, 1 1/2 cups of water. Wash the berries thoroughly and dry them, spreading them on paper. Prepare the syrup. Place berries in boiling syrup in portions and cook in one go over low heat until tender.
Method 2
For 1 kg of black currant berries - 1.5 kg of sugar, 4 glasses of water. Place the berries in boiling water for 3-5 minutes. Strain the water in which the berries were blanched and use them to make syrup. Place the berries in boiling syrup. Cook the jam in 3-4 batches for 5-7 minutes from the moment of boiling. Standing time between cooking is 6-8 hours.
Method 3
Sort the currants, rinse with running water, dry, but do not crush. Place the berries in a bowl, put on the fire and, stirring, heat to 65 °C. Then add sugar (500 g of sugar per 1 kg of berries) and turn up the heat. Stir constantly, avoiding boiling. At a temperature of 90 °C (when air bubbles begin to rise from the bottom), remove from the stove and pour into hot, dry jars. Cover with plastic lids or roll up.
Vitamin jelly from red currant
Mash 1 kg of red currants. Pour in a glass of chilled boiled water. After boiling, squeeze out the juice through cheesecloth and add 1.25 kg of granulated sugar to it. Cook for 30 minutes.
To control, make a test: leave a teaspoon of the mixture on a saucer for 10 minutes. If it thickens, the jelly is ready. If it remains liquid, cook for another 10 minutes.
Blackcurrant jelly
For 1.6 kg of black currant berries - 1-1.2 kg of sugar, 0.5 liters of water. Extract juice from freshly picked berries. To do this, cook the berries for about 10 minutes and squeeze. Mix juice with sugar. To dissolve the sugar, heat the juice slightly, without bringing it to a boil. Pour hot and seal. Store in a warm, cool place
Currant mousse
Sort out the fresh berries, rinse, mash with a spoon or pestle, and rub through a sieve. Pour hot water over the berry pomace at the rate of 2 cups of water per 1 cup of berries. Boil, strain. Put a glass of granulated sugar and 15 g of soaked gelatin into the resulting juice. Bring the syrup to a boil, stirring, cool and add berry puree.
Beat with a whisk or mixer until a foamy mass forms, which should thicken. Before serving, pour over liquid cream.
Currant jelly 
Sort out a glass of berries, wash them, mash them with a pestle, add half a glass of water. Rub through a sieve or squeeze through cheesecloth. Pour the marc with two glasses of water, boil for 5 minutes, strain. Put ¾ cup granulated sugar into the strained broth and boil. Dilute 2 tablespoons of potato starch or oatmeal (barley) flour in a small amount of cool boiled water and pour into the syrup. Stirring, boil again and pour in currant juice.
Cherry-blackcurrant compote
1 kg of cherries, 100 g of black currants. For syrup: 1 liter of water, 300 g of sugar.
Sort the berries, wash them thoroughly, separate them from the stems and place them “up to their shoulders” in jars. Prepare the syrup and, as soon as it boils, pour it over the berries. Sterilize half-liter jars for 15-20 minutes, liter jars for 20-25 minutes, and three-liter jars for 45 minutes.
Pickled red currants
For pouring: for 1 liter of water - 0.5 kg of sugar, cinnamon, cloves. Select branches of large red currants, perhaps with small leaves. You can make small bouquets by tying several branches with thread.
Place the washed branches with berries in jars. Boil water with sugar, cinnamon and cloves. Cool, pour in currants, seal with lids. Store in a cool place.
White currant syrup
For 1 kg of white currants - 60 g of raspberry or black currant juice, 800-850 g of sugar.
Peel the berries, wash them, mash them with a wooden masher. For every 1 kg of mass, add 50-100 g of sugar, mix and put in a cold place for 3-4 days. Then transfer the mixture into a flannel bag and let the juice drain by gravity. To make the juice stand out better, the first batch of it needs to be poured back into the bag. Mix the resulting juice with the remaining sugar, add blackcurrant or raspberry juice, bring to a boil, pour into prepared jars, seal and turn upside down until cool.
Blackcurrant liqueur
For 4 kg of currants - 1 kg of sugar, 1 liter of water, 4 liters of vodka, 1 bottle of cognac, 2 bottles of white wine. To ferment, the berries need to be mashed with sugar and water. Keep the jar in a warm place: the berries should ferment with the juice. After five days, strain the liquid. Be sure to cut off the remaining flower from the berries. Infuse berries with vodka.
Pour the fermented juice into the infusion, add cognac and white wine. Let it sit for about a month, then carefully drain, filter the remainder and bottle.
Jam "Mix"
1 kg black currants, 250 g red currants, 800 g sugar, a glass of water.
Place black and red currants in boiling syrup in batches, bring to a boil and set aside. The next day, bring to a boil and cook until tender. Pack hot and keep under a blanket until cool.
Currant ketchup
2 kg of red currants, 1 kg of sugar, 250 ml of 5% wine vinegar, 1 tbsp. spoon of cinnamon, 2 teaspoons. spoons of ground cloves, 1 teaspoon. spoon of pepper.
Peel the currants from the stems, place in an enamel bowl, grind, add all the other ingredients and cook, stirring constantly and skimming off the foam, until a relatively thick broth is obtained (about 20 minutes). Pour into glass jars and seal well. You can use regular vinegar (in no case should you add vinegar essence - the ketchup will be very sour) of the same concentration, but this will slightly deteriorate the taste.
Jam Assorted
1 kg of black currants, 500 g of sour apples, 500 g of pears, 0.8-1 kg of sugar.
Peel apples and pears, cut into slices and remove seed nests. Wash the blackcurrant berries, dry them, place them in a saucepan and lightly mash them with a wooden spoon. Place apple and pear slices into the berry mixture and cook until softened. Add sugar and bring until ready.
Currant jam
500 g red currants, 3 tbsp. spoons of red wine, 500 g of sugar, vanilla to taste. Mix the berries with wine and prepare puree (using a mixer). Add sugar and vanilla and beat at highest speed for 15 minutes. Pour into sterilized jars and immediately close them with lids. Store in the refrigerator for no more than 3-4 months.
Currant kvass
2 liters of red currant juice, 5 liters of water, 2 - 2 1/2 cups of sugar, 15-20 g of yeast.
Boil water with sugar, cool, add raw currant juice and yeast, ground with 1 teaspoon. spoon of sugar. Keep warm for several days (at a temperature of 25-30 ° C), pour into bottles and seal them. Store in a cool place.
Currant compote
Method 1
Prepare juice from ripe red currant berries, put sugar in it, bring to a boil, boil for a few minutes, remove the foam and pour syrup (350-400 g of sugar per 1 liter of red currant juice) over the berries in a jar. Sterilize in boiling water: half-liter jars - 15, liter jars - 20 minutes.
Method 2
Place currants and sugar in an enamel bowl (500 g of sugar per 1 kg of berries), add 2-3 tbsp. spoons of water or juice, put on fire, cover with a lid and, stirring, stand for 5 minutes at a temperature of 85 ° C. Then fill hot sterile jars with berries and syrup right up to the lid and roll up.
Method 3
Place currant berries in half-liter jars, sprinkling them with sugar in layers and gently tapping the jars on the table (100 g of sugar and 2 tablespoons of cold boiled water). Cover the jars with lids and place them in a pasteurizer with cold water, heating them at a temperature of 80 ° C for 20 minutes (liter - 25 minutes).
Method 4
Separate the berries from the clusters, select the largest currants, wash and dry thoroughly. To prevent the berries in the compote from shrinking and floating, dip them for 12 minutes in syrup prepared in advance and cooled to 60-70 °C and only then put them in jars. Pour hot syrup (400-600 g of sugar per 1 liter of water) and sterilize in boiling water: half-liter jars - 10, liter jars - 15, three-liter jars - 20-25 minutes.
Method 5
Pour boiling syrup over the berries placed in jars to the edge of the neck (300-500 g of sugar per 1 liter of water). After 3-5 minutes, drain the syrup, cover the jars with lids, boil the syrup again and pour in a second time. Cover with lids and leave for 3-4 minutes. Pour the syrup a third time so that it slightly overflows the edge of the neck. Immediately seal and turn upside down until cool.
Method 6
In sunny weather, the berries are washed on the bushes using a watering can or hose. Let them dry. Sterile stoppers and bottles are prepared in advance. Wipe hands with vodka or a weak solution of potassium permanganate, and scissors with cotton wool moistened with vodka. The berries are removed from the bush by hand or with scissors and filled into bottles. The bursting berries are placed in a saucepan. While picking, tap your palms on the bottle to make the berries fit more tightly. The bottle filled to the top is covered with a stopper, filled with sealing wax, wax or paraffin and stored in a cool, dry place where the temperature is not higher than 5-6°. The bottle must be in a horizontal position during storage.
Marmalade Assorted
500 g black currant berries, 500 g gooseberries, 500 g apples, 500 g pumpkin, 400 g sugar.
Cut sweet, unpeeled apples into slices and place in a saucepan. Peel the mature pumpkin from seeds and skin, cut into small pieces and also place in the pan. Pour in a few tablespoons of water and steam the apples and pumpkin until completely softened (with the lid closed).
Rub the hot mass through a sieve. Mash the blackcurrants and gooseberries with a wooden pestle, add sugar, stir and heat until the sugar is completely dissolved. Rub this mass through a sieve, and then mix with apple and pumpkin puree. Cook until done. Pack hot.
Berries "Fresh from the bush"
In sunny weather, wash the currant berries on the bushes with a watering can or hose and let them dry. Wipe your hands and scissors with vodka. Cut the berries directly into a previously sterilely treated bottle. To make them fit more tightly, the bottle needs to be shaken periodically. When it is filled, immediately close it with a sterile stopper and fill it with sealing wax or paraffin. Store in a cool, dry place at a temperature not exceeding 5-6 °C in a horizontal position. Vitamins are preserved better when blackcurrants are preserved in sugar syrup.
Currants pickled in their own juice
Based on a liter jar: 8-10 pcs. cloves and allspice, a piece of cinnamon.
Ingredients of the filling: for 1 liter of red currant juice - 0.5 liters of water, 4 tbsp. spoons of vinegar, 1 kg of sugar. Extract juice from red currant berries, mix with water, heat, add sugar, spices, bring to a boil, pour in vinegar, bring to a boil again and cool. Fill the jars up to the shoulders with berries and pour cold marinade over them. Sterilize in boiling water for 3 minutes. Roll up and turn upside down until cool.
Raw redcurrant jelly
Wash unripe red currants together with the tassels, dry, sort and mash with a wooden masher. Squeeze the juice through cheesecloth, combine with sugar (for 1 cup of juice - 1 1/2 cups of sugar) and stir until the sugar is completely dissolved. Pour the resulting mass into small sterilized and always dry jars. Place a circle of parchment paper soaked in vodka on the surface of the jelly. Cover with lids or parchment paper and tie tightly with twine. Place jars of jelly in a cool place.
Raw jam
All varieties of blackcurrants are suitable for making jam, but it is better to prepare from large berries with thin skin, which are richest in vitamin C. 1 kg of berries and 1-1.5 kg of granulated sugar are thoroughly mixed and placed tightly in clean, dry half-liter jars, topped pour a layer of granulated sugar and tie it with parchment paper. Store at a temperature of 6-8°. In raw jams, 50-100 mg% of vitamin C and 600-900 mg% of vitamin P are retained for 8 months. Blackcurrant jams were tested after two years of basement storage, and their content of vitamin C was 45-75 mg%.
Currant tea
In any container (saucepan, kettle, kettle over a fire), bring water to a boil and throw in as many blackcurrant leaves as possible. Boil for 1 minute, close the lid and after 15 minutes the tea is ready.
However, if you let it sit (for two hours), it will acquire a more refined taste and turn dark red. You can drink tea both hot and cold (instead of compote). However, do not forget that after three hours of brewing you need to throw the leaves out of the pan, otherwise they will spoil the taste. No other herbs (lemon balm, mint, etc.) need to be added to the tea.
Puff pastry "Slastena"
500 g of ready-made puff pastry, 1 bag (100 g) of instant vanilla pudding, 250 g of sour cream, 2 cups of fresh black currants, 1 tbsp. spoon of sugar, 1/2 teaspoon. spoons of grated orange zest, powdered sugar. Preheat the oven to 200°C. Fold the sheets of dough and roll them into a 1 cm thick cake. Using star-shaped cutters, cut out 12 stars.
Place the cookies (2-3 cm apart) on a baking sheet sprinkled with cold water. Bake for about 15 minutes until the cookies are golden and well risen. Transfer to a wire rack, let cool slightly, then use a sharp knife to cut each cookie horizontally in half. Prepare the cream sauce: mix the dry pudding with milk, beat with a mixer for about 2 minutes, add sour cream, mix well and put in the refrigerator (so that the sauce thickens). Mix berries, sugar, mint leaves and orange zest, cover and refrigerate. Before serving, place two star bases on each plate, 2-3 tbsp. spoons of cream sauce and the same number of berries, cover with the top half of the stars and sprinkle with powdered sugar.
Berry pie with currants
3 eggs, 1 glass of sugar, 1 glass of flour, 300 g of currants. Beat the eggs, add sugar, beat again. Add flour and stir until smooth. Stir in berries. Pour the mixture into the pan and bake for 35 minutes.
Blackcurrant soup with cottage cheese dumplings
1 cup black currants, 3-4 tbsp. spoons of sugar, 1/2 tbsp. spoons of starch, 3 glasses of water. For dumplings: 150 g cottage cheese, 2 eggs, 4 teaspoons. spoons of sugar, 3 tbsp. spoons of flour.
Wash the blackcurrants, mash with a wooden spoon and squeeze out the juice. Place the pomace in a saucepan, add cold water and boil, then immediately strain through a sieve.
In the broth, bringing it to a boil, add sugar and previously diluted starch in a small amount of cold water. Bring to a boil again, remove from heat, pour in the squeezed juice and cool.
Table of product mass in volume measures
Table of weights and measures for cooking. Product volumes are measured in glasses, tablespoons and teaspoons.
| Products | Glass or cup | Tablespoon | Tea spoon |
| Sugar/powdered sugar | 230 / 180 | 25 / 25 | 10 / 10 |
| Flour | 160 | 25 | 8 |
| Potato starch. / corn flour | 200 / 160 | 30 / 30/ 10 | 10 |
| Water | 250 | 18 | 5 |
| Milk: regular / condensed / powdered | 255 / – / 120 | 18 / 30 / 20 | – / 12 /5 |
| Cottage cheese / cream / sour cream 10% / mayonnaise | 250 | 17 / 14 / 18 / 15 | 5 / 5 / 5 / 4 |
| Butter: melted/vegetable | 230 / 230 | 17 / 20 | 5 / 5 |
| Tomato paste | 220 | 25 | 8 |
| Vinegar | 250 | 15 | 5 |
| Soda | – | 28 | 12 |
| Lemon acid | – | 25 | 8 |
| Salt | 325 | 30 | 10 |
| Cocoa | – | 25 | 10 |
| Cinnamon | – | 20 | 8 |
| Ground coffee | – | 20 | 7 |
| Poppy | 150 | 18 | 6 |
| Raisin | 190 | 25 | 7 |
| Hazelnuts, almonds (kernels) / peanuts (kernels) | 170 / 175 | 30 / 25 | 10 / – |
| Honey | – | 30 | 8 |
| Liquor | – | 20 | 7 |
| Juice, compote | 250 | 18 | 5 |
| Berry puree | 350 | 50 | 17 |
| Jam | 330 | 50 | 17 |
| Cherry / strawberry / currant | 190 / 150 / 180 | 30 / 25 / 30 | – |
| Oat flakes (gerules) / corn | 90 / 50 | 30 / 17 | 12 / 2 |
| Rice, pearl barley / buckwheat / millet | 230 / 210 / 220 | 25 | 8 |
| Semolina | 200 | 25 | 8 |
| Split peas / beans / lentils | 230 / 220 / 210 | 12 / 15 / 12 | – |
| Breadcrumbs/egg powder | 125 / 100 | 25 | 5 / 10 |
How to use a table of weights and volumes
In the recipes posted on the site, a glass = 250 g of water (it is also called a “thin tea glass”).
I measure using simple tea cups of the same capacity. I didn’t give measurements of the weight of food in a faceted glass (= 200 g of water), I suggest using the same ordinary tea cup, focusing on the approximate consistency and basic principles of cooking, on the proportions and idea of the dish, which are described in each recipe posted on website.
The weight of the product is indicated in a glass filled to the top, and in spoons - with the maximum possible filling (to the brim for liquid ones, with a slide for dry and viscous ones).
Dry products such as flour and starch should be poured into a measuring cup using a spoon using light movements.
If you scoop, voids will appear between the flour waves and you will not get the required volume, but if you compact, the weight of the product will increase, therefore, the consistency of the dish will change.
If you plan to sift flour, first measure the required amount, and then start sifting.
Other useful proportions
1. How many berries are in 1 liter (in a liter jar)
On average, a 1-liter container holds:
liter meadow strawberry – wild strawberry– 400 g;
liter garden strawberries– about 600 g;
liter raspberries or blackberries(kumaniki) – 600 g;
liter cherries or sweet cherries– 800 g;
liter currants black, red, white - about 700-750 g;
liter gooseberries– 840-850 g;
liter w Christmas trees(mulberry) – 780-800 g;
liter blueberries– 800 g;
liter cranberries– 580-600 g.
What container contains 1 kg of berries?
1 kg of different types of berries is placed in containers (jars, glasses, pots, basins) of the following size:
meadow (field) strawberries, wild strawberries – 2.5 liters;
garden strawberries, raspberries, blackberries, cranberries – 1.5 liters + almost a full glass;
cherries, cherries, blueberries, mulberries (mulberries) – 1 liter + glass;
various currants, approximately 1.5 liters or a little less;
gooseberries – 1 liter + 1 glass with top.
The weight of all berries and the volumes they occupy are given approximately. No one knows what type of berries you picked or how you arranged the berries. But using these guidelines is convenient for cooking all jams and compotes if you don’t have scales.
2. How to make table vinegar from 70% vinegar essence 6% - 9% and 3%
Follow the instructions on the bottle of vinegar essence - 70% acetic acid
Proportions of acetic essence (acid) to obtain vinegar
3% vinegar: 1:22
= 1 part essence diluted in 22 parts water (1 tablespoon of acid per 22 tablespoons of water);
6% vinegar – 1:11
= 1 part essence to 11 parts water;
9% vinegar – 1:7
= Dissolve 1 part essence in 7 parts water.
3. How to replace sugar with powdered sugar in a recipe
If the recipe gives the weight of sugar, then you need the same amount of powder by weight.
Place the prepared ripe berries in a saucepan and add water. Bring to a boil, simmer for 5 minutes, then squeeze out the juice. Filter the juice, bring to a boil, pour into prepared jars and seal. To improve the taste, you can add sugar at the rate of 200-300 g per 1 liter of juice.
Blackcurrant juice with pulp
- 1 kg black currants,
- 250 ml water,
- 150-180 g sugar.
Place the berries in a saucepan, add water, heat to 65 °C and rub through a sieve. Add sugar to the resulting juice, bring to a boil, boil for 2 minutes, pour into prepared jars and seal.
Natural black currant
Place the prepared berries in clean jars and add boiled water at a temperature of 80 °C. Pasteurize half-liter jars for 20 minutes, liter jars for 25 minutes at a temperature of 90 C.
Blackcurrant compote recipe
- 1 liter of water,
- 1.5 kg of sugar.
Wash the berries and pour into prepared jars. Pour hot syrup and pasteurize half-liter jars for 20 minutes, liter jars for 25 minutes at a temperature of 90 °C.
Blackcurrant with sugar
- 1 kg black currants,
- 1.5-2 kg of sugar.
Remove the berries from the branches, rinse, dry (spread in a thin layer on a napkin). Mash with a wooden pestle or pass through a meat grinder, mix with sugar, place in prepared jars, and cover with parchment. Store in a cool place. 
Blackcurrant jam (recipe 1)
- 1 kg black currants,
- 1.5 kg sugar,
- 1.5 glasses of water.
Select large, ripe berries and remove twigs. Blanch for 2-3 minutes, cool and pour in hot sugar syrup, boiled to medium thickness. Soak in syrup for 3-4 hours, then cook until tender.
Blackcurrant jam (recipe 2)
- 1 kg black currants,
- 1.3-1.5 kg of sugar,
- 1.5 glasses of water.
Bring the prepared sugar syrup to a boil, place the prepared berries in it, bring to a boil and cook for 5 minutes. Transfer the jam into clean jars and seal. 
Blackcurrant jelly
- 1 liter juice
- 2 kg sugar.
Squeeze the juice from ripe berries, add sugar, stir, place the mixture in a water bath and stir until the sugar is completely dissolved. Then place in prepared jars, cover with parchment and store in a cool place.
Blackcurrant marmalade recipe
- 1 kg black currants,
- 600 g sugar.
Place ripe berries in a saucepan, add a little water, cover with a lid and boil. Then mash, rub through a sieve, add sugar and cook until tender. Transfer the hot marmalade into prepared jars.
The most vitamin-packed, the most popular in cold weather and a very simple supply for the winter is black currant, grated with sugar. In the autumn-winter season, preparing fresh currants is an indispensable remedy for the prevention and treatment of colds, for strengthening the immune system and simply for delicious tea parties. In terms of vitamin C content, black currants are superior to citrus fruits, second only to rose hips - but it is ascorbic acid that is responsible for strong immunity in the off-season.
But if we cook currants, the valuable vitamin will be destroyed during heat treatment. Therefore, I offer you, instead of jam, a “raw” preparation - currants, grated with sugar. We have been making this kind of stock for the winter every year for many years. The main condition is that we take sugar and berries in a 2:1 ratio, that is, there is twice as much sugar as currants.
Blackcurrant pureed with sugar
Thanks to the preservative properties of sugar, “jam without cooking” is perfectly stored for a long time, retaining all the benefits. And, in addition to ascorbic acid, currants are full of them. Vitamin E of youth; a company of B vitamins, necessary for strong nerves and memory; vitamin P, which strengthens blood vessels; carotene, which, when absorbed, turns into vitamin A, which increases vigilance and immunity.
Currants are a powerful remedy against viruses. The phytoncides contained in it can defeat ARVI and influenza. The high potassium content has a positive effect on heart function, and pectins cleanse the body of “bad” cholesterol. And this healthy berry is also very tasty!
- 1 kg black currants;
- 2 kg granulated sugar.
We will also need dry, sterile glass containers. The most convenient jars are those with a capacity of 0.5-1 liters.
There is no need to roll up the pureed currants with metal lids: the stock lasts well for a year or more under thick plastic or screw lids.
Method for preparing blackcurrants pureed with sugar
Fill ripe currants without stems with cold water and rinse; Let's catch it with our hands in a colander and wait for the water to drain and the berries to dry a little.
There are several ways to process currants.
First- more labor-intensive and time-consuming, but allows you to preserve more benefits in the berries. Grind the currants and sugar with a wooden spoon in an enamel, stainless or plastic bowl.
It is undesirable to use a metal spoon and aluminum utensils, since upon contact with them an oxidation reaction occurs, vitamins are destroyed, and the jam may acquire a metallic taste.
Blackcurrant pureed with sugar But if you're in a hurry, you can try second, the “fast” option is to grind the currants in a meat grinder. Add sugar to the berry puree, mix thoroughly, place in prepared sterile, dry jars and seal tightly with sterile lids.
There are also third option, combining the benefits of the first and the speed of the second - crush the berries with sugar with a puree masher, preferably a wooden one. It is not necessary to crush all the berries down to one - it’s even tastier when whole berries are included here and there in the jam. It’s very interesting to see through such a sour “surprise”.
Black currants, grated with sugar An important point is that we do not fill the jars to the top, but leave a little, a couple of centimeters, of free space. This must be done so that the jam does not escape from the jar when the sugar begins to melt and the volume of the supply increases.
Store the harvested currants in a cool, shaded place. It is not necessary in the refrigerator - the jam will stand well in the pantry, on a warm glazed loggia or in the cellar.
You can make a delicious tea from currants, grated with sugar, by stirring a couple of teaspoons of the reserve in warm boiled water (not in boiling water - to preserve the vitamins saved from the summer).
Black currants also make an excellent filling for grated pie. Imagine how great it will be to drink currant tea in winter with a piece of crumbly pie, inhaling the aroma of berries and dreaming of a new sunny, generous Summer!
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