White currant jelly recipe. Video: five-minute currant jam with raspberries. Additional ingredients for currant jam

Traditional white currant jelly for the winter

List of products for cooking healthy treats small - we only need white currants in the amount of 1 kilogram and the same amount of sugar.

Wash the berries. It is not at all necessary to remove them from the branches, because we will grind the berry mass, which will allow us to separate the juice with pulp from the skin, twigs and seeds. Just place the currants in a saucepan (not aluminum, but preferably enameled).

Pour 50 ml of water into it, turn on the burner. The pot must be covered with a lid so that steam forms inside. Under its influence, the berries will soften, the skin will burst. In this form, the currant is easy to grind. We need a sieve, it's good if you have a fine one. Place part of the mass into it, grind with a spoon. The pulp will remain in the sieve. It can be thrown back onto gauze and squeezed out. Process the entire berry mass in this way. We will turn the resulting pure pulp into jelly.

Set a bowl of berries on the fire, send sugar there. As the mass heats up, its surface will begin to be covered with air foam. She needs to be removed. If this is not done, the transparency of the jelly will be lost. After boiling, the fire should be slightly reduced. The delicacy should be cooked for at least 40 minutes. Periodically it is worth stirring the boiling mass so that the liquid evaporates faster. Be sure to sterilize containers and lids. Ready jelly pour into jars immediately after turning off the fire. Twist the lids, turn the jars over winter preparation and wrap them up.

Recipe for currants without cooking

Ingredients: white currant - 1 kg; sugar - 1.3 kg.

Since this berry contains enough pectin, then it is possible to make jelly from it without cooking. However, it should be understood that juice that has not undergone any heat treatment at all will simply deteriorate during storage after a while; it will not stand idle until winter. Therefore, it is desirable to at least bring the product to a boil. This is how we will prepare the delicacy this time.

So, wash the berries, dry them. Then the raw material must be crushed. This can be done with a mortar or in another way. Our task is to extract the juice. Then we will wipe the pulp through a sieve and gauze. So we will be able to get rid of the seeds and skins. Drain the fruit mass into a suitable saucepan, add sugar. There is a lot of it, so it will not work quickly to dissolve it. Turn on the fire and constantly stir the syrup, otherwise the sugar will burn to the bottom. Usually, by the time the mass boils, the sugar grains are completely dissolved. In order for the jelly to be able to be stored all winter, it is required to boil it for one minute. Then immediately pour into jars (sterilized only). Roll up the container with lids, turn over and cover with a blanket. Store uncooked jelly in the refrigerator.

Jelly from plums, apples and white currant

This recipe will appeal to hostesses for its simplicity, and finished product appreciated for it excellent taste, pleasant color, aroma and texture. Apples and currants - these components contain a lot of pectin, and plums will give a pink tint to our dessert.

Ingredients- white currant - 0.5 kg; plums - 0.5 kg; apples - 5 pcs.

Apples take green, dense and juicy. Fruits with a loose structure will not work. Plums can be taken any. Wash all fruits and berries, let water drain from them. Kill currants with a blender, put on a sieve and strain. Divide the plums in half, remove the pits. We do not touch the apples yet, otherwise they will darken. Pour plums with boiling water for 5 minutes, then transfer to cold water. Now it is easy to remove the skin from the fruit. And the pulp should be ground or chopped with a blender.

Combine currant juice and plum mass and put on fire. Now let's get to the apples. Cut off the skin from them, remove the seed boxes, and cut the flesh into cubes. Immediately spread the apple slices into the hot fruit mass.

Bring to a boil, with an immersion blender grind the apples so that they turn into a smooth puree. Now put the sugar in the pan. It will dissolve quickly in hot fruit mass but you still need to stir. After boiling, cook the jelly for 5 minutes, turn off the burner. The next day, bring the jelly to a boil and pour into jars, twist. Leave them upside down and covered with a warm blanket until cool. In the future, the product can be stored in the cellar.

See how easy it is to make whitecurrant jelly?! The recipe without cooking is especially interesting, as it does not require much time and allows you to save more vitamins that the berries contain. We are sure that you will definitely like at least one of the recipes, but in order to appreciate the taste of jelly, you need to cook it. Now is the time for this - many currants have already ripened in their gardens.

Calories: Not specified
Time for preparing: 180 min

Jelly is one of the favorite foods of children. I bring to your attention a recipe for making whitecurrant jelly. It is very tasty, fragrant, with a slight sourness. Such jelly can even be diluted with water in winter, and you get a wonderful compote that children drink with pleasure. contains a large amount of vitamin C, it has a beneficial effect on the intestines. It is good to impregnate cake layers with such jelly. To prepare it, it is enough to prepare the berries, boil them a little, grind them through a colander, add sugar, boil and pour into jars. Such jelly will become a favorite treat not only for children, but also for adults. So, today for you - white currant jelly for the winter. Step-by-step instructions with the cooking process will help you make useful blank from this vitamin berry.
Cooking time: 3 hours
Product yield: 1 liter jar
To prepare whitecurrant jelly, we need the following ingredients:
- white currant - 1 kilogram,
- granulated sugar - 400 grams,
- purified water - 100 milliliters.

Cooking

White currants do not have to be taken whole. You can use a little wrinkled, as we will grind it anyway.

White currants must be washed under running water, stripped from the twigs and put in an enamel pan.

Add purified water. Boil for 2-3 minutes.

Cool slightly and strain through a colander. The remaining pulp can be used for pies or just add water, leave overnight, and in the morning you will get a wonderful compote.

Pour the resulting juice with pulp into an enamel saucepan, add sugar and boil for 1.5 hours over low heat.

Due to the high content of pectin in white currants, the jelly hardens well.

While the jelly is cooking, you can start processing jars. They must be thoroughly washed and sterilized. Now there are many different ways to do this. I find it best to use a steamer. We also thoroughly wash the lids and boil for several minutes. Pour the jelly into sterile jars and cool to 60 degrees. It is necessary to cool the jelly so that condensation does not form on the lid, and the jam does not deteriorate over time.

When the whitecurrant jelly has cooled, it must be tightly closed with lids.
Such jelly will be an excellent filling for baking, you can simply spread it on a piece of bread and eat it for breakfast with tea. According to the same recipe, you can make not only whitecurrant jelly, but also jelly from different types of currants. And from the berries of red currant you can cook very tasty

In this article, we will look at what can be prepared for the winter from white currants. This berry is an albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes more tender than its ruby sister, not so sour. Currants in Russia began to be cultivated earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word "smorid" means "stink". To a greater extent, this applies to the black variety. Not only the leaves, but also the branches and the berries themselves have a sharp, slightly unpleasant smell. But the white currant fruits do not smell. Them delicate taste and unusual flavor will not leave anyone indifferent. Preparations from this berry are not only tasty and healthy, but also interesting in a purely aesthetic sense. Translucent, light golden jam looks so unusual. Here it is such an albino berry - white currant. Recipes for the winter from this garden crop, read below.

The benefits of white currant

Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as medicinal plant, and in cooking began to be used much later. Red (and at the same time her albino sister) is inferior to black in the amount of vitamin C. But even in white currants it is four times more than in vaunted citrus fruits. And in terms of iron content, she overtakes her black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for the removal of excess fluid from the body and prevents swelling and bags under the eyes. These berries also sharpen eyesight due to the presence of vitamin A in them. If consumed regularly white currant, immunity will increase, metabolism will improve, and the body will be cleansed of toxins, toxins and salts of heavy metals.

How to choose the right berry

Whitecurrant, from which we will learn how to make blanks, is a specific product. Traditionalists who are accustomed to the fact that jam must certainly be red or orange color, often mix this berry with ruby \u200b\u200band black clusters, cherries or raspberries. And people who love originality use the transparent color of white currant to create decorative blanks for the winter. For example, preserve the berries along with the cuttings, while maintaining the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. Berries for harvesting are best picked in sunny and dry weather. Next, they need to be sorted out, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly washed and dried a little. To make whitecurrant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. It remains the old grandmother's way - rubbing through a sieve. So that the berries do not resist, they are scalded with boiling water.

White currant: jelly without cooking

These berries are the best raw material for this kind of desserts, because they contain a lot of pectin. The recipe advises to add some unripe to ripe currants. In such berries there is an order of magnitude more pectin, which will help jam gelation. Squeeze juice from white currant. For one liter of liquid, take 1200 grams of sugar, preferably fruit. Using this sweetener, we will enhance the aroma and taste of jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize jars. We spread the jelly over them, filling the container to the top. On top we put a circle cut out of parchment along the width of the neck of the jar. We will first moisten it in vodka so that the white currant does not ferment. And then we seal the banks nylon lids. The first days, the blanks are stored in a quiet and cool place, without rearranging or shaking. Then you can put the jars in the refrigerator.

boiled jelly

For this method cooking use regular sugar, since fructose at high temperatures melts and forms crystals. Boiled whitecurrant jelly is a very shelf-stable product. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you must first extract juice from slightly unripe berries. Pour the liquid into a small bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. Readiness is determined as follows: we draw a wooden spatula along the bottom of the dishes with jelly: if there is a trace - “path” - you can turn off the fire. We take small jars for this blank - a maximum of half a liter. Sterilize them in the oven, fill with jelly. The container should stand for about ten hours, after which it can be corked with ordinary nylon lids.

Jam with oranges

There are many preparations for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for more sweetness. This method of harvesting white currants does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. One kilogram of currants is passed through a meat grinder. Wash two oranges, cut into pieces, select the seeds. We also pass through a meat grinder. We combine currants with oranges. Add one and a half or two kilograms granulated sugar. Stir until completely dissolved. To make it easier for yourself, it is permissible to slightly heat the mass. We spread the jam in a sterile glass container. If you intend to store in the refrigerator, you can cover it with ordinary plastic lids.

Classic jam

Whitecurrant recipes do not ignore this common homemade for the winter. Classic jam is prepared like this. Pour a kilogram of berries with the same amount of sugar. Let the juice stand out. In two glasses of water we dissolve three hundred grams of sugar. We cook syrup. We lower the berries there (along with the allocated juice). We cook, regularly remove the foam, stir. We lay out the transparent jam in jars, cork. "Decorative" jam requires a different approach. First, we cook syrup from a glass of water and a pound of sugar. Carefully place the grapes in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the fire and put it in jars. Such white currants are good both as an independent dessert and for decorating various kinds of pastries.

Candied fruit

For such homemade sweets, black, red, white currants are suitable, but the berries must be very ripe. We wash them, put them in a colander and pour them into an enamel basin. Cooking syrup. A kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. We filter it by passing through several layers of gauze. Put on fire again and bring to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currant until tender. Strain the berries, but save the syrup - you can make jam or juice from it. Let's leave the berries for two hours. Then sprinkle them with powdered sugar. And dry them: in the oven (at + 40 C) for three hours, room temperature- six days. Next, roll the balls from the berries, roll them again in. Let's continue to dry them - in the oven or at room temperature.

Home wine

What else can whitecurrant be useful for? Recipes for the winter very often use juice from this berry. It is very acidic, so it can be used in place of vinegar, acidifying dishes or pouring it into marinades. The juice will make excellent homemade wine. In four liters of wort it is required to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for the start of fermentation. Somewhere in ten days we stop the process by alcoholization. It takes an average of a liter of vodka per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served at the table.

White currant: compote

For beautiful color you can add a few ruby clusters. For one sterilized 3-liter jar of compote, you need three cups of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Fill them with currants (do not forget to put a metal spoon in the jar so that the glass does not burst). Put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange peel. Pour the berries with boiling syrup and roll up the jars iron lids. We turn the container upside down and wrap it with a blanket until it cools down gradually.

Currant for home first aid kit

You can not fill the berries with syrup. Then in winter you will have almost fresh white currants. We make preparations like this. We select ripe large berries and put them dry in a jar. We cover the glass container and place it in a sterilization dish. Pour water so that it reaches the "shoulders" of the jar. Let's warm it over low heat until the berry starts up the juice and settles (you need to report the currants so that it fills the dishes to the top). We pasteurize for about half an hour at 85 C, and then roll up. Such currants treat colds well and are flu prevention.

The translucent fragrant berry is not as popular as its red and black “sisters”.

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

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

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

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

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

A simple whitecurrant jam recipe:

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

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

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

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

Cold whitecurrant jam with orange:

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

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

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

Whitecurrant jelly:

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

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

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

3. Continue cooking until berry mass will not become viscous and viscous. Pour hot into glass jars, leaving them open until cool. Cover the jelly with parchment paper and refrigerate for the winter.

Compote of white currant:

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

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

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

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

Whitecurrant wine (liquor):

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

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

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

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

How to dry white currants:

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

After two hours, check if the berries do not stick together in your hand, then the currant is ready. Keep dried berries need in tight closed banks.

Freezing whitecurrant:

1. Spread whole berries on a board in one layer so that they do not stick together and put in the freezer. When the currants are frozen, pour them into a plastic container or bag.

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

White currant recipes for the winter are tasty and healthy.

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

Redcurrant is a real storehouse of vitamins. Therefore, in order to have the opportunity to enjoy a tasty, and at the same time useful product in winter, we will tell you how to cook delicious jelly from red currant for the winter. Jelly is the perfect dessert on its own, but can also be used as an accompaniment to other sweet treats such as smoothies, pies, ice cream, etc. It also perfectly complements cereals, pancakes, yoghurts, cottage cheese and sweet dumplings. In general, everything that can be made even more delicious and sweet goes well with this wonderful dessert.

Due to the fact that there are many gelling substances in red currant, gelatin does not need to be added to the jelly, and it can be preserved. long time. First, let's look at the conventions that we will use in this recipe:

1 glass = 250 ml. water = 250g. water, this volume usually has an ordinary table glass that can be placed in a cup holder. Or you can use a measuring cup if you have one at home.

1 faceted glass = 200g. water, it is less table glass by 1/5. In the jelly recipes below, we will use a regular table glass.

Consider the most common cooking methods.

Without heat treatment

currant juice - 200 g;
sugar - 250 g.

It is necessary to cut the currant with twigs so that it does not glass and is not wrinkled. Wash the berries cold water, dry and further cut off the berries from the twigs. If you have a juicer, then it is better to use it. An alternative is to buy a food processor with the appropriate setting. If not, then first you need to grind the berries, and then strain the resulting puree through a sieve or a well-aimed sieve. The resulting residues must be discarded and not used in the future.

Next, add sugar to the resulting juice and stir to completely dissolve the sugar. To speed up the process, put the resulting syrup on small fire and stir constantly until the sugar is completely dissolved. It is also necessary to prepare in advance the jars into which you will roll the jelly, they must be washed and sterilized.

The resulting syrup is poured into jars, on top we cover the jars with nylon lids or parchment paper, which must be tied with a rope or pulled off with an ordinary rubber band. The next day, the jelly will reach the desired consistency.

You can store the resulting jelly in the refrigerator or in the basement, if you have one.

How to make jelly

red currant - 1 kg;
sugar - 800 g;
water - 50 g.

So that the berry does not wrinkle, it is best to carry out primary processing berries that are still on the branches. They must be thoroughly washed and dried, and only then stripped from the branches. Put them in a saucepan and fill with water. Then put the saucepan over medium heat and cook, stirring constantly.

When you see that the heated berries begin to burst, you can additionally ceiling them. This is necessary in order for the currant to release juice faster, due to which the process heat treatment will be reduced, and, consequently, in the resulting jelly there will be a lot of vitamins and useful substances. Bring the resulting puree to a boil and cook for another 5-7 minutes, not forgetting to constantly stir the puree.

To get rid of the seeds and peel of the berries, the resulting puree must be filtered through a fine sieve or gauze. So that there are no impurities in the resulting jelly and it is transparent, you do not need to use force when squeezing the puree, you need to take only the juice that drains on its own. To speed up the process, use a spoon, stir the puree so that the juice drains faster. Then it will take less time to cook redcurrant jelly.

Now it remains to pour sugar into the juice and cook until the moment when the juice begins to thicken and begins to resemble unthickened jelly. After that, remove the jelly from the fire.

Banks must be sterilized in advance. To do this, first they must be thoroughly washed and scalded with boiling water. Pour jelly into prepared jars and cover it with iron or nylon lids, or use parchment paper as in the previous recipe. Put the jars to cool and then put them in a cold place, it can be either a refrigerator or a basement.

The syrup will turn into jelly after complete cooling, one day is enough for this.

If the jelly is not frozen

If after cooking your jelly does not thicken and resembles ordinary syrup, then you can additionally put it on fire and cook for 5 minutes, it all depends on the density of your syrup. When you start noticing that the jelly is starting to stick to the sides of the pot you are cooking in, that means the jelly is ready to be poured into jars. A wide basin with low sides is best for boiling jelly, because the evaporation surface will be large, which helps the jelly begin to thicken faster.

If you chose a taller dish, then you will need to spend a lot more time for the jelly to thicken.

What to do with waste? The cake obtained after straining the berries can be used for cooking compotes. The recipe is very simple: throw the cake into boiling water and boil for two minutes and then leave it to infuse the compote.

Jelly from different varieties of currant

According to the recipes that we reviewed earlier, you can make delicious jelly using three types of currants at the same time: red, black and white. If desired, raspberries can be added to the resulting mixture to increase the taste and beneficial properties. There is also such a blackcurrant jelly.

The jelly that you get is just a storehouse of vitamins and nutrients, which in addition has more unique aroma. This is excellent medicine in winter.

The proportions of currants can be different, we offer the following (measured with table glasses): red and white - 3 cups + black - 1 cup + 1 cup raspberries. Red and white currants are the basis for this jelly assortment, as they contain the most gelling substances.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual Exotic fruits. In this article, I will talk about five different tomatoes cherry tomatoes, which have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise - high-calorie foods, combined with spicy fried chicken and mushrooms make a very nutritious snack, which is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in spice mixture from ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

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Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat in winter light spring lettuce.

Graceful perfection of radiant white flowers on tall pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Fritters-pizza on kefir - delicious pancakes with mushrooms, olives and mortadella, which are easy to prepare in less than half an hour. Don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza is a great idea for quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing in open field: in such conditions your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables practically all year round

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Thanks to the efforts of breeders in recent times the assortment of coniferous perennials has replenished nearby unusual varieties with yellow needles. It seems that the most original ideas, which landscape designers have not yet been able to bring to life, were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose species and varieties that the best way suitable for the site. We will talk about the most interesting of them in the article.

chocolate truffles with whiskey - homemade truffles from dark chocolate. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

In this article, we will look at what can be prepared for the winter from white currants. This berry is an albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes more tender than its ruby sister, not so sour. Currants in Russia began to be cultivated earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word "smorid" means "stink". To a greater extent, this applies to the black variety. sharp, a little bad smell have not only leaves, but also branches, and the berries themselves. But the white currant fruits do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. Preparations from this berry are not only tasty and healthy, but also interesting in a purely aesthetic sense. Translucent, light golden jam looks so unusual. Here it is such an albino berry - white currant. Recipes for the winter from this garden crop, read below.

The benefits of white currant

Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as a medicinal plant, and they began to be used in cooking much later. Red (and at the same time her albino sister) is inferior to black in the amount of vitamin C. But even in white currants it is four times more than in vaunted citrus fruits. And in terms of iron content, she overtakes her black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for the removal of excess fluid from the body and prevents swelling and bags under the eyes. These berries also sharpen eyesight due to the presence of vitamin A in them. If you regularly use white currants, immunity will increase, metabolism will improve, and the body will be cleansed of toxins, toxins and salts of heavy metals.

How to choose the right berry

Whitecurrant, from which we will learn how to make blanks, is a specific product. Traditionalists, who are accustomed to the fact that jam must necessarily be red or orange, often mix this berry with ruby \u200b\u200band black clusters, cherries or raspberries. And people who love originality use the transparent color of white currant to create decorative blanks for the winter. For example, preserve the berries along with the cuttings, while maintaining the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. Berries for harvesting are best picked in sunny and dry weather. Next, they need to be sorted out, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly washed and dried a little. To make whitecurrant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. It remains the old grandmother's way - rubbing through a sieve. So that the berries do not resist, they are scalded with boiling water.

White currant: jelly without cooking

These berries are the best raw material for this kind of desserts, because they contain a lot of pectin. The recipe advises to add some unripe to ripe currants. In such berries there is an order of magnitude more pectin, which will help jam gelation. Squeeze juice from white currant. For one liter of liquid, take 1200 grams of sugar, preferably fruit. Using this sweetener, we will enhance the aroma and taste of jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize jars. We spread the jelly over them, filling the container to the top. On top we put a circle cut out of parchment along the width of the neck of the jar. We will first moisten it in vodka so that the white currant does not ferment. And then we cork the jars with nylon lids. The first days, the blanks are stored in a quiet and cool place, without rearranging or shaking. Then you can put the jars in the refrigerator.

boiled jelly

For this cooking method, ordinary sugar is used, since fructose melts and forms crystals at high temperatures. Boiled whitecurrant jelly is a very shelf-stable product. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you must first extract juice from slightly unripe berries. Pour the liquid into a small bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. Readiness is determined as follows: we draw a wooden spatula along the bottom of the dishes with jelly: if there is a trace - “path” - you can turn off the fire. We take small jars for this blank - a maximum of half a liter. Sterilize them in the oven, fill with jelly. The container should stand for about ten hours, after which it can be corked with ordinary nylon lids.

Jam with oranges

There are many preparations for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for more sweetness. This method of harvesting white currant does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. One kilogram of currants is passed through a meat grinder. Wash two oranges, cut into pieces, select the seeds. We also pass through a meat grinder. We combine currants with oranges. Add one and a half or two kilograms of granulated sugar. Stir until completely dissolved. To make it easier for yourself, it is permissible to slightly heat the mass. We spread the jam in a sterile glass container. If you intend to store in the refrigerator, you can cover it with ordinary plastic lids.

Classic jam

Whitecurrant recipes do not ignore this common homemade preparation for the winter. Classic jam is prepared like this. Pour a kilogram of berries with the same amount of sugar. Let the juice stand out. In two glasses of water we dissolve three hundred grams of sugar. We cook syrup. We lower the berries there (along with the allocated juice). We cook, regularly remove the foam, stir. We lay out the transparent jam in jars, cork. "Decorative" jam requires a different approach. First, we cook syrup from a glass of water and a pound of sugar. Carefully place the grapes in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the fire and put it in jars. Such white currants are good both as an independent dessert and for decorating various kinds of pastries.

Candied fruit

For such homemade sweets, black, red, white currants are suitable, but the berries must be very ripe. We wash them, put them in a colander and pour them into an enamel basin. Cooking syrup. A kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. We filter it by passing through several layers of gauze. Put on fire again and bring to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currant until tender. Strain the berries, but save the syrup - you can make jam or juice from it. Let's leave the berries for two hours. Then sprinkle them with powdered sugar. And dry them: in the oven (at + 40 C) for three hours, at room temperature for six days. Next, roll the balls from the berries, roll them again in powdered sugar. Let's continue to dry them - in the oven or at room temperature.

Home wine

What else can whitecurrant be useful for? Recipes for the winter very often use juice from this berry. It is very acidic, so it can be used in place of vinegar, acidifying dishes or pouring it into marinades. Juice will make excellent Home wine. In four liters of wort it is required to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for the start of fermentation. Somewhere in ten days we stop the process by alcoholization. It takes an average of a liter of vodka per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served at the table.

White currant: compote

For a beautiful color, you can add a few ruby clusters. For one sterilized 3-liter jar of compote, you need three cups of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Fill them with currants (do not forget to put a metal spoon in the jar so that the glass does not burst). Put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange zest. Pour the berries with boiling syrup and roll up the jars with iron lids. We turn the container upside down and wrap it with a blanket until it cools down gradually.

Currant for home first aid kit

It is almost impossible to find a garden that did not have at least a few currant bushes. And although the black currant firmly holds the primacy among the species, many gardeners are happy to grow white currants. The difference between white currants is not only in color, but also in taste. Therefore, the variety of recipes for preparations for the winter from the berries of this currant is in no way inferior to red currant. Jam and jelly have amazing taste and have an unusual amber color.

About the benefits of berries

This berry is valuable for its high content of vitamins, sugars and organic acids. Do not forget about potassium and iron, which are so necessary for blood vessels and the heart. characteristic feature white fruit is high content pectin, which has a beneficial effect on the blood, and helps to remove salts of heavy metals from the body.

White currant is no less useful than red or black

Compote of white currant

Preparing such a compote is very simple. First you need to wash the berries. You can clean it from the stalks, or you can put it in jars with whole tassels, shaking them slightly so that the berries thicken. Prepare syrup. For 3 kg of currants, 1 liter of water and 0.5 kg of sugar are needed (the amount of sugar can be changed to taste). Pour sugar into water, bring to complete dissolution and boil for several minutes. Cool the syrup to room temperature and pour into jars with berries. Close jars and sterilize in boiling water for 3-4 minutes. If you want to add some color to the compote, you can pour a handful of rose hips, blackcurrants or cherries there.

White currant compote has a beautiful amber color

White currant jam

Jam is prepared no more difficult than compote. For 1 kg of berries you will need 1–1.2 kg of sugar. The berries must be separated from the stalk, washed and dried, laid out on paper napkins or towels. Pour currants with sugar in the proportions of Art. sugar per st. berries. Send to a cold place for 7-8 hours. Pour two 2 tbsp into the rest of the sugar. clean water and bring to a boil. Add the candied berries to the boiling syrup and cook over low heat until the berries become transparent. Roll the jam into sterilized jars.

To keep the workpiece well, wash the currants thoroughly and remove the stalks

Eating vitamins is not only healthy, but also tasty. You can please children in winter unusual candied fruits from white currant.

Candied fruit recipe

Prepare 1 kg of berries. Rinse, separate from the stalks.
Pour 300 ml of water into 1.2 kg of sugar and put on fire. Boil the syrup for five minutes, then strain through cheesecloth, folded in several layers, and bring to a boil again. Pour the berries into the boiling syrup, boil for five minutes, then remove from heat and leave for 10 hours.
After a while, put on fire, bring to a boil and cook until tender.
Pour boiling into a colander and leave for several hours so that the syrup completely drains and the berries cool. The resulting syrup can be rolled into jars as jam. It is no longer needed for the preparation of candied fruits.
Sprinkle the dish with sugar and spread the berries on it in slides, each slide of 10-12 berries. Put in the oven and dry at a temperature of 40 degrees for about three hours.
Get the berries and roll into balls, sprinkle with sugar and re-send in the oven for three hours at 40 degrees.
So that candied fruits do not dry out before winter, they can be rolled up in sterile jars.

The syrup is ready when the sugar has completely dissolved in it.

White currant wine

While the kids are waiting delicious candied fruits, their parents may be interested in a recipe for whitecurrant wine.
For 10 liters of wine you will need:

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

Carefully sort the berries, remove twigs and spoiled fruits. Rinse, dry and squeeze the juice. Pour 1.6 kg of sugar into the juice and put it in a cool place for 10 days.

Whitecurrant wine is real dessert: fragrant, with a delicate taste

When the time is up, you need to alcoholize the wine. To do this, add vodka in a ratio of one to ten. Let the wine brew for another 5-7 days.

Add the remaining sugar to the wine, mix thoroughly and pour into bottles, which are then tightly closed and stored in a cool place. After two or three months, the wine can be served at the table.

Aromatic currant jelly

White currant jelly will become no less popular with children and adults in winter. The secret of this recipe is that it is prepared with almost no sugar. For one liter of juice you need no more than 0.25 tbsp. Sahara.

Wash and crush fruits. Cook the resulting berry gruel over low heat for five minutes. Throw in a colander and rubbing the gruel with a wooden spoon to express the juice. Pour sugar into the resulting juice and boil for a quarter of an hour. The jelly is ready, it remains only to roll it into a sterilized container and wrap it. Well, in the remaining berry squeezes, you can add a little sugar and boil for five minutes. By morning you will have an excellent compote.

whitecurrant marmalade recipe

Marmalade is loved by everyone, especially when it is cooked at home according to a proven recipe, without chemical additives and impurities.

Currant marmalade retains all the benefits fresh berries. Your children will be delighted!

The procedure for preparing dessert for the winter:

Pour 2 tablespoons of water into the bottom of the pan, add 1 kg of berries and cook them until completely softened.
Rub the resulting mass through a sieve, mix with sugar (2.5 tablespoons) and cook until tender. Check readiness drop by drop: it should not spread on a plate.
Pour the finished marmalade into molds and leave to harden. Roll in sugar and store in sealed jars in a cool place.

Advice. Another way to harvest white currants without sugar is pickled currants. Yes, yes, it may seem strange to someone, but currants prepared according to this recipe are perfect for meat and poultry. If you want to surprise your family and friends - be sure to prepare this for the winter.

Pickled currants and sauce for different types of meat

The sterilized liter jars Arrange 5 peppercorns, 10 cloves and a pinch of cinnamon. Wash and dry the currants right on the twigs. Fold in jars on the "shoulders". For a tighter packing, the jars can be shaken slightly. Boil the marinade. For 1 liter of water you need 150 ml apple cider vinegar and 0.5 kg of sugar. Pour the boiling marinade into jars, put the jars to sterilize for 5 minutes from the moment the liquid boils in them. Roll up lids.

Surprise loved ones unusual sauces currant for second courses

In addition to pickled currants, sauce is also ideal for meat, which should also be stocked up for the winter. The sauce recipe is very simple:

for 300 g of currants, take 100 g of dill and garlic;
grind it all with a blender or meat grinder;
add 50 g of sugar and bring to a boil;
the sauce can be eaten immediately after cooling or rolled up in jars for the winter.

How to freeze or dry currants

The undisputed leaders in usefulness are frozen and dried berries. After all, they, unlike other methods of harvesting for the winter, are not subjected to heat treatment.

Currants are dried in the same way as any other berries. Lay out in one layer on a baking sheet covered with parchment, so that the berries cannot dry out not only on top, but also on the sides, and leave in the oven at a temperature of 40-60 degrees. The oven door does not need to be closed. After two hours, check if the berries do not stick together in your hand, then the currant is ready. Store dried berries in tightly closed jars.

Freeze the berries by laying them in an even layer on a baking sheet.

There are two ways to freeze currants: in the form of mashed potatoes with sugar and whole berries without sugar.
For the first method, twist the berries through a meat grinder or chop with a blender, mix with sugar to taste, arrange in molds and put in the freezer. The resulting frozen tablets can be folded into one container. You can even eat this puree as ice cream.

Attention! Frozen berries should never be exposed to re-freezing- the quality of the product will decrease.

The second method involves freezing without sugar - with whole berries. To do this, the berries need to be laid out on a board in one layer, so that they do not stick together and put in the freezer. When the berries are frozen, they must be poured into a plastic container or bag.

From berries frozen in any of these ways, you can cook compotes, make cocktails, even when there is a fierce winter outside and a blizzard sweeps outside the windows. And is winter so terrible when your shelves in the pantry and refrigerator are filled with jars of summer with the sweet smell of currants?

Whitecurrant jam: video

White currant blanks for the winter: photo

For the winter - jam, jams, jelly- from different berries. I make jam and jam from strawberries, black currants, gooseberries, raspberries, apricots...

And here barely from red and white currants, it turns out especially tasty and fragrant. Currant berries contain pectin, which has gelling properties. According to this recipe, berry jelly is obtained as marmalade.

Red and white currant jelly I close it with metal lids and therefore it can be stored at room temperature, which is very convenient.

red and white currant jelly recipe

currant red and white - 1 kg. or 0.5 l. juice,
sugar - 500 gr.,
water - 0.5 tbsp.

how to make red and white currant jelly

First, let's make juice from currants. Rinse the currant berries with cold water, sort through, peel the twigs (if you do not have time to separate the berries from the twigs, you can use them).

Optionally, you can prepare assorted berries, adding blackcurrants, strawberries, cherries.

We put the pan with berries on the fire and add half a glass of water. Boil 10 minutes. We wipe the contents of the pan through a fine sieve. Use a spoon to push the pulp through a sieve. You can use gauze.

We measure the amount of juice obtained and add sugar 1: 1. I got half a liter of juice, I added 0.5 kg. Sahara.

Cook in a heavy bottomed pot or bowl. From the moment of boiling, cook for 10 - 15 minutes. We carefully collect the foam.

Simultaneously with cooking currant jelly boil clean jars and lids. Pour hot jelly into hot jars and twist with hot lids. Store at room temperature.

If we close with plastic lids, then cool and put in the refrigerator.

That's it red jelly and white currants I succeeded, drinking tea with him is just a pleasure, try

So delicious treat I treated my guests after s.