Not only in color, but also in taste. It is more acidic and has the ability to gel. You can experiment with it, there are many different recipes: fresh berries are prepared with and without sugar, with heat treatment and without cooking.
No cooking
This will help you make delicious red currants for the winter without losing a single vitamin. recipes without cooking:
- Products for raw: 2 kg of sugar and 1 kg of currants. The berries must be sorted, washed, dried, pureed with a blender or meat grinder and rubbed through a sieve. Then you need to pour in the sugar and stir with a wooden spoon until it completely dissolves. Ready.
- The same amount of products is prepared using a different technology. Pour 1/2 sugar into the berries and grind. Softening the berry mass, gradually add the second half of the sugar, leaving a little aside. The finished puree is distributed into jars and sprinkled with a thin layer of sugar on top.
- Jelly. Currants and sugar take 1 kg each. The prepared berries are crushed in a blender and rubbed through a sieve. Then mix well with sugar and put in the refrigerator for three hours. The cold mass is whipped again in a blender.
- Juice jelly. Preparation of juice: puree clean berries with a wooden spoon and squeeze through multi-layer gauze or a sieve. Dissolve a full glass with a heap of sugar in 4/5 cups of fresh juice. To quickly dissolve the sugar, heat the mass until warm (but not hot), stirring continuously. This delicious dietary jelly is medicinal for colds. Raw preparations are stored under nylon covers in the refrigerator.
Important! The dessert will taste better and be more beautiful if the berries are peeled and pitted using a sieve.
Five minutes
It is also useful jam “Five Minute”, as it undergoes minimal heat treatment. Another advantage of five-minute preparations is that they prepare very quickly:
- Necessary products: berries (1 kg), sugar (1.8 kg) and water (1.5 cups). Pour currants into a syrup of water and sugar and cook for 5 minutes. Immediately pour the jam into the prepared container for rolling.
- Ingredients: 1 kg red currants, 1.8 kg sugar and 900 ml water. Boil syrup from water and 1/2 sugar, add cooked berries and cook for 5 minutes. Then pass the hot jam through a sieve, add the remaining sugar and 2 tablespoons of lemon zest (optional). Bring it to a boil, boil for 5 minutes, pour into containers and immediately roll up.
- Red currants (1 kg) are prepared as in previous recipes. Mix sugar (1.5 kg) and water (300 ml), bring to a boil, add berries. When it boils, cook for 5 minutes. After removing from the stove, carefully stir the jam if you need to keep the berries intact. And if you crush the berries with a potato masher, you get jelly. The resulting mixture is again brought to a boil and cooked for another 5 minutes. Roll up the jam hot.
- You can make preparations for the winter from red currants even without sugar, if you replace it: 800 g with 800 g of berries and 2 glasses of water. Pour currants into boiling syrup and water; when it boils, cook for 5 minutes. There is no need to stir, but it is worth skimming off the foam. “Five Minute” is not poured into jars to the brim. Can be closed with both nylon and iron lids.
Did you know? If you eat a little five-minute jam, you can replenish your body with the daily requirement of ascorbic acid.
In a slow cooker
In many kitchens, the multicooker has replaced the gas stove. Absolutely everything is prepared in it, including jam. You can also easily prepare sweet preparations for the winter in a slow cooker:
- Sugarless. The berries are poured into the multicooker container and the “Stew” mode is set. You need to stir regularly and remove foam. The cooking time depends on the number of berries, but not less than an hour. To guarantee, sealing lids are disinfected with vodka.
- Ingredients: 2 kg of currants and 1.5 kg of sugar. First, the berries are cooked in the “Stew” mode until the juice is released, and then they are boiled without adding sugar for 20 minutes. Then add sugar, mix and leave in the “Warm” mode while the seaming jars are prepared.
- Ingredients: currants and sugar (1 kg each). The berries are covered with sugar directly in the slow cooker and left for an hour. In the “Stewing” mode, the jam is cooked in its own juice for 50-60 minutes.
- Jelly. Ingredients: juice and sugar in a 1:1 ratio. Juice can be obtained using a juicer, sieve or multicooker: the berries are cooked in the “Stew” mode for about 20 minutes, the juice is released and boils. Then the currants are squeezed out and filtered through cheesecloth. The juice, together with sugar, comes to a boil in the same mode. The jelly is ready. If the juice was not previously prepared in a slow cooker, then after boiling it needs to be boiled for about 30 minutes. Roll up the hot jelly.
Important! Jam in a slow cooker is not prepared in large quantities. The appliance bowl must not be filled more than one third, otherwise the contents will« will run away» . Before cooking, you need to remove the steam valve so that the moisture evaporates faster. It is also necessary to remove the foam.
With cooking
- The composition of a simple jam includes red berries and sugar (1 liter each). Sugar is poured on top of the berries to obtain juice. It will work faster on low heat. When there is enough juice, it boils over medium heat and cooks for 2 minutes, the sugar should completely dissolve. The finished jam needs to be strained.
- Jelly composition: red currants and sugar (1 kg), water (1 glass). The berries and water should boil, cook for 1-2 minutes and become a homogeneous paste using a sieve. After adding sugar, the mass should boil again and cook for 30 minutes over medium heat.
- Ingredients for jam: 1 kg of currants and the same amount of sugar. Clean berries are crushed with a masher and rubbed through a sieve. Add sugar to the puree, stir, and cook over low heat until the mixture thickens. The thick jam is rolled into a sterilized container.
If you combine red and, you get an original assortment with an interesting taste and beautiful color:
- Ingredients: 500 g red and black currants, 1 kg sugar and 300 ml water. The berries are crushed with a masher into a puree, which should boil together with the water. Add sugar and cook, remembering to stir. Another 5-10 minutes on the fire and the jam is ready.
- Ingredients: 200 g black and red currants, 2 cups sugar and 1 cup water. Boil blackcurrants in a syrup of sugar and water over low heat. When the berries burst, add red currants, mix and cook, not forgetting the foam. When the jam thickens, it is poured into jars.
With bananas
The composition of this unusual jam: 1 liter of currant juice, 600 g of sugar and 5 bananas. First, currant juice is prepared as described above, and bananas are mashed. All ingredients are combined, they should boil and cook over low heat for 40 minutes. The jam is ready.
Assorted currants and oranges are a vitamin C bomb that will help defeat a cold when the first symptoms appear.
Required products: 1 kg of red currants, 1 kg of orange and 1-1.5 kg of sugar. The prepared berries are pureed using a blender. Washed oranges with peel are twisted through a meat grinder. The currant-orange mixture is combined with sugar and allowed to dissolve for half an hour. Now the whole mass is again brought to a homogeneous state in a blender, put it on low heat, let it boil and cook for 5 minutes. The jam is ready for rolling. If you do not cook it, then it should be stored under nylon covers in the refrigerator. 
This jam may surprise you with its delicate taste and bright berry aroma. It's also five minutes long:
- Ingredients: 1.5 cups of red currants and 1 cup of sugar. Clean berries are coated with sugar and given time to release their juice, then put on fire. After boiling, cook the jam for 5 minutes, stirring all the time and skimming off the foam.
- The same ingredients are taken in 1 kg portions. Juice is prepared from currants: a colander with berries is placed in boiling water for 2 minutes, then the skin and seeds are removed using a sieve. Make syrup from juice and sugar, put it in it, let it boil and cook for 30 minutes. Ready.
A fragrant treat and medicine in one bottle. Somewhere this can be said about red currants. After all, no matter what you cook from it, there will be benefit and pleasure. At least serve it in a bowl for tea, and drink it as a snack when you have a cold or in the winter cold. At least spread it on a fresh bun. At least add it to dessert or compote.
Yes, the healthiest thing is to freeze or grind currants with sugar, making the so-called raw jam, i.e. without cooking. But not everyone has that much space in their refrigerator. That's why I offer this recipe.
Fast. Relatively simple. If desired, red currants for the winter can simply be ground with sugar and boiled a little. In any version, the preparation turns out healthy and tasty.
Cooking time: 50 minutes
Complexity: average
Ingredients:
red currants – 500 g
sugar – 600 g
Preparation
This time I bought the berries secondhand. The currants were one to one. 
But I had to deal with these cheerful green stalks and leaves. Firstly, I first washed everything in several waters.
And then I freed the berries from everything unnecessary. At this stage, you could add sugar and grind or crush the berries, wait until the juice flows, or add water. But this time I had a different idea. I managed without water. I ground the berries in parts in a blender. 
I ground each portion for 1.5-2 minutes until a completely homogeneous mass was obtained.
And then I combined everything and added sugar. First 500 g. 
Then she mixed it well and put it on the stove. After boiling, I reduced the heat and did not leave the stove, because the jam must be stirred endlessly.
At the same time, I started sterilizing jars and lids.
So, while cooking currants, I realized that there was not enough sugar. I added another 100 g, brought it to a boil and... I repeat that I did not leave the stove for all these 15 minutes. It took 7 minutes to boil and the rest to cook. I constantly stirred this mass so as not to burn, and skimmed off the foam.
This time I was amazed by the currants. I knew about her gelling qualities, but this time she outdid herself. It turned out to be pure jelly. But I did not burden myself with such labor (grinding through a sieve). And after 15 minutes I poured this fragrant boiling mass into the prepared jars. Covered tightly with lids. In this form, once cooled, the red currants will stand in the apartment for the winter (preferably in a dry place and, if possible, cooler). 
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You can make a lot of tasty, aromatic and healthy canned treats from red currants according to winter recipes. This includes jam prepared in a regular saucepan or in a modern slow cooker; and dense, marmalade jam, which is so pleasant to spread on a thin slice of bread with butter; and delicate, sweet jelly, which adds a special charm to daily tea drinking, and a savory sauce that successfully complements homemade pancakes, pancakes or biscuits. In addition to classic preparations, it makes sense to try more original recipe options, for example, canning juicy berries without sugar at all or using natural stevia as a sweetener, famous for its low calorie content and pleasant, unobtrusive taste.
Red currant - recipes for winter jam without sugar
This recipe suggests preparing red currant berries without sugar. Freshly squeezed currant juice, slightly diluted with water, is used as syrup. If you don’t have this component on hand, you can replace it with a store-bought version in a tetra pack. However, it must be 100% natural juice, and not a drink or sweetened nectar. Only then will the fruits not sour and retain their original shape.
Necessary ingredients for sugar-free currant jam for the winter
- red currants – 2 kg
- currant juice – 1 l
- water – 1 l
Step-by-step instructions for a sugar-free winter jam recipe
Red currants - recipes for winter jam in a slow cooker
Making redcurrant jam for the winter in a slow cooker is so simple that not only an experienced housewife who has rolled hundreds of jars in her lifetime, but also a person who has never cooked anything more complicated than scrambled eggs in her life can cope with this task. If you don’t want to bother with tin lids, you can simply seal the jars with nylon ones and leave the workpiece stored in the refrigerator. There is no need to worry about the currants taking up space. The delicacy turns out to be so tasty that it is eaten long before the onset of winter cold.
Ingredients for red currant jam recipe for winter in a slow cooker
- red currants – 1 kg
- granulated sugar – 1 kg
Step-by-step instructions for a multicooker recipe for the winter
- Sort the berries, remove leaves, twigs and debris, rinse under cold running water and place in a colander to drain excess liquid.
- Place the dried currants in a multicooker bowl, sprinkle with sugar, mix very carefully and leave for a couple of hours so that the berries release their juice.
- After the time has passed, set the unit to the “Stew” mode and cook for at least one hour.
- Pack the hot dessert into sterilized jars, seal with lids, cool and store in a cool place protected from sunlight.
Red currants - recipes for delicious jam for the winter
Redcurrant jam prepared for the winter according to this recipe is richly sweet and aromatic. Its thick, slightly viscous consistency makes it easy to spread on a slice of bread, cookies and crackers, or used as a filling for homemade sponge rolls, yeast pies or rich donuts. The preparation is perfectly stored even at room temperature and even over time does not lose its bright taste and beneficial properties.
Redcurrant jam recipe ingredients for winter
- water – ½ l
- red currants – 1 kg
- sugar – 1.5 kg
Step-by-step recipe for making currant jam for the winter
- Remove the berries from the branches, wash well, discard in a colander and blanch in boiling water for 2 minutes.
- Then place the berries in a deep enamel container and mash thoroughly with a pestle. Add water and sugar, mix thoroughly and place on the stove.
- Set the heat to low and cook the fruit mixture until some of the liquid has evaporated and the volume has decreased by 2-2.5 times. Stir constantly during the process so that the fruit mixture does not burn to the bottom.
- Quickly pour the boiling jam into sterilized jars, cover with lids and leave for 15-20 minutes. Then roll it up, turn it upside down, wrap it in a blanket and leave for 3-4 hours. Then return the jars to their normal position and wait until they cool completely.
- Store in a pantry or basement for 1 year or more.
Red currant - recipe for jelly for the winter
Red currant jelly, rolled into jars for the winter according to this recipe, has a rich sweet taste and a very delicate, refined aroma. This type of dessert is served with hot drinks such as tea, coffee and cocoa, or eaten as an independent sweet dish.
Ingredients for currant jelly recipe for winter
- red currants – 1 kg
- sugar – 2 kg
- jelly – 1 sachet
- alcohol or vodka – 30 ml
Step-by-step instructions for a redcurrant jelly recipe for winter
- Sort out the ripe berries, rinse, remove twigs and dry on a kitchen towel.
- Place the prepared currants in a saucepan, mash until creamy and rub through a sieve.
- Add sugar to the fruit mixture in small portions, add the jelly and mix gently with a wooden spoon or spatula.
- Pack the thickening jelly into sterilized jars, pour alcohol or vodka (1 tsp) on top, seal with plastic lids and store in the refrigerator.
How to prepare red currant sauce for the winter, recipe with photo
The recipe for winter redcurrant sauce includes not only sweet ingredients, but also aromatic spices. Due to such an interesting combination, the taste of the finished dish is very unusual and will be remembered for a long time. Currant sauce is ideal for meat dishes, beautifully emphasizes the delicacy of sea fish and goes well with potatoes, spaghetti and all kinds of cereal side dishes.
Ingredients for a spicy winter sauce recipe
- red currants – 2 kg
- garlic – 3 cloves
- sugar – 2 tbsp
- cinnamon – 1 tsp
- salt – 2 tbsp
- wine vinegar – 200 ml
- bay leaf – 2 pcs
- cloves – 5 buds
- black pepper – 1/3 tsp
Step-by-step instructions for the recipe for redcurrant sauce for the winter
- Sort the berries, remove the branches, rinse and pass through a juicer.
- Pour spices, spices, salt and sugar into the resulting juice, put on medium heat and, stirring constantly, bring to a boil.
- When the mixture begins to actively bubble, reduce the heat to low and cook for 30 minutes. Be sure to remove any foam that forms.
- Place peeled garlic cloves into dry, sterilized jars, fill with mustard sauce, cover with lids and let stand for 15-20 minutes. Then roll up, cool completely and store in a cool place.
How to quickly prepare red currants for the winter - video recipe
Recipes for the winter suggest making ripe red currants in the form of jam, sauce, jelly or preserves, prepared in a slow cooker or a regular saucepan. The author of the video goes further and advises harvesting the berries without heat treatment, since in this case it retains a maximum of valuable vitamins and nutrients. The processing method is very simple and takes almost no time. The berries are crushed in a blender, and then ground with sugar and packaged in sterilized, dry jars. Those who adhere to the principles of a healthy diet and watch their figure are advised not to put sugar in the dish, but to use stevia or young honey as a natural sweetener. The finished delicacy is perfectly stored in the refrigerator for at least one year, but, as a rule, it is eaten long before the end of this period.
Currant berries contain up to 85% water, 0.9% ash, 1% protein, 8% carbohydrates, 3% fiber, 2.3% organic acids (citric, malic, tartaric, succinic, salicylic, phosphoric), 0.5% pectic acids. Vitamin K - 1.8%, vitamin E - 0.86%, vitamin C - 200-400%. In addition, currants contain many different microelements: potassium, sodium, calcium, magnesium, phosphorus, iron.
Red currant berries are used in fresh and processed form: they are a good source of vitamins, quench thirst well, increase appetite, activate intestinal activity, and have a diaphoretic effect.
The number of dishes, seasonings and drinks made from currants reaches hundreds of items. Each housewife prepares something special according to her own recipes. Everyone knows currant jam; there are as many of them as there are drinks. But in principle they can be divided into two types: hot and cold cooking methods. In the first case, the berries are boiled with sugar in a ratio of 1:1.7. In the second, the berries are mixed with sugar in a 1:2 ratio, crushed and stored without heat treatment.
1. Redcurrant compote
For 1 kg of red currant berries - 1 kg of 50% sugar syrup, 1 g of citric acid.
Pour sugar syrup over the prepared berries, bring to a boil, add citric acid and bring to a boil again. If the berries are intended to be used in the future to decorate various dishes, then preserve them with twigs.
2. Compote of red currants with apples
For 1 kg of red currant berries - 1 kg of apples, 2 kg of 50% sugar syrup, 1 g of citric acid.
Cut the apples into pieces, wash and select the berries, put them in a saucepan, pour in syrup. Leave in it for 10-12 hours, bring to a boil and cool. For long-term storage, pour into jars and pasteurize like all compotes.
3. Red currants in their own juice.
Separate the berries from the bunches, wash, dry and heat in a saucepan with a lid until they release their juice. Transfer the hot berries into heated jars, compact them so that they are covered with juice on top. Pasteurize at a temperature of 90°C: half-liter jars - 15 minutes, liter jars - 20 minutes.
4. Red currants, pureed with sugar
For 1 kg of red currant berries - 2 kg of sugar.
Crush the berries with a wooden pestle or pass through a meat grinder, place in clean, dry containers (glass jars) and store in a cool place.
5. Redcurrant puree
For 1 kg of red currant berries - 1 kg of sugar. Mix the crushed berries with granulated sugar, heat to a temperature of 70-80°C, immediately pack into jars, close them with lids, pasteurize for 20 minutes (0.5 l) or 30 minutes (1 l) in boiling water. Roll up the lids and store. Use the puree as a seasoning for other dishes.
6. Redcurrant syrup (Czech style)
1 kg of red currants, 60 ml of black currant or raspberry juice, 800-850 g of sugar.
Peel the berries, wash them, and mash them with a wooden pestle. For every kilogram 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, pour the first portion of juice back into the bag. Mix the resulting juice with the remaining sugar, add blackcurrant or raspberry juice, bring to a boil, pour into prepared bottles or jars, seal and turn upside down until cool.
7. Natural red currant juice
Prepare in the same way as blackcurrant juice (see “Blackcurrant preparations” recipe 15). Sweeten before use.
8. Assorted juice with red currants
3 glasses of red currant juice, 1 glass of raspberry juice, 2 glasses of apple juice.
Red currant juice is mixed with raspberry juice to improve the aroma, and with apple juice to improve the taste. Preserve in the usual way (see "Black currant preparations" recipe 15).
9. Redcurrant jam
For 1 kg of red currant berries - 1.5 granulated sugar, 2.5 glasses of water, vanillin to taste.
Pour sugar syrup over the prepared berries, soak in it for 10-12 hours and then cook until tender.
10. Redcurrant jam
1 kg of red currants, 500 g of sugar, 1/2 cup of water.
Prepare in the same way as blackcurrant jam (see “Blackcurrant preparations” recipe 19).
11. Redcurrant marmalade
1 kg of red currants, 550 g of sugar.
Steam the berries under a lid with a small amount of water until softened and rub through a sieve, mix with sugar and cook until tender (the mass should reduce to 1 kg).
12. Redcurrant jelly (method 1)
1 kg of red currants, 500 g of sugar.
Grind the berries and extract the juice. Mix the juice with sugar (for 1 cup of juice - 1.25 cups of sugar), heat slightly and stir until completely dissolved. Pour into small jars to consume in 1-2 servings. Cover with plastic lids or parchment. Store in a cool place.
13. Redcurrant jelly (method 2)
1 kg of red currants, 1.2 kg of sugar. Prepare in the same way as blackcurrant jelly (see “Blackcurrant preparations” recipe 25).
14. Assorted red currant jelly
3 glasses of red currant juice, 1 glass of black currant juice, 1 glass of raspberry juice, 1-1.2 kg of sugar.
Mix red, black currant and raspberry juices, add sugar and stir until completely dissolved. Pour into jars and seal. Store in a cool place.
15. Pickled red currants
Ingredients of the filling: for 1 liter of water - 0.12-0.15 g of table vinegar, 750 g of sugar.
The largest berries are selected for pickling. Prepare in the same way as black currants (see "Black currant preparations" recipe 29).
16. Red currants, pickled in their own juice
Ingredients of the filling: for 1 liter of red currant juice - 0.5 liters of water, 4-5 tablespoons of vinegar, 1 kg of sugar.
For a liter jar - 8-10 pcs. cloves and allspice, a piece of cinnamon.
Extract juice from red currant berries, mix with water, heat, add sugar, spices, bring to a boil, add vinegar, bring to a boil again and cool. Fill the jars with berries up to the shoulders and pour cold marinade. Sterilize in boiling water for 3 minutes. Roll up the lids and turn upside down until cool.
17. Redcurrant seasoning in Azerbaijani style
1 liter of red currant juice, 100 g of sugar.
Add sugar to freshly squeezed redcurrant juice and boil to 1/3. volume. Pour hot into half-liter jars or bottles, immediately seal and fill with sealing wax or tar.
This seasoning is served with meat or fish dishes, kebabs.
18. Frozen red currants
The freezing methods are the same as for black currants (see “Black currant preparations” recipe 31)
19. Storing red currants
Currants are harvested in dry weather. The brushes are immediately placed in the container in which they will be stored. For this purpose, small boxes with a capacity of no more than 4 kg are used. At< температуре 1-0°С и влажности около 90% ягоды могут храниться до двух месяцев. Красную смородину можно хранить и в полиэтиленовых мешочках вместимостью 1-3 кг. Наилучшая температура хранения ягод в полиэтиленовых мешочках минус 20°С.
Currant is a unique berry. Its advantages cannot be listed. It is rich in vitamins, has a lot of medicinal properties, and finally, it is beautiful and very tasty.
Its main wealth is vitamin C; it does not lose either dried or processed form. Red currant berries contain pectins, which remove excess cholesterol from the body and are an adsorbent for intestinal toxins.
These tasty and aromatic berries are easy to process and store for a long time, so many people make preparations for the winter from red currants, the recipes of which we decided to bring to your attention.
Recipes for winter preparations from red currants
A simple recipe for thick redcurrant jam
For all this wisdom you will need for 1 kg of berries:
- 1.5 kg sugar
- 2 glasses of water
The collected berries must first be washed well, sorted, and the stalks separated.
Pour the finished berries into the cooking basin
Boil the sugar syrup and pour it hot over the berries.
Place on low heat and cook until done in one go. Do not forget to stir periodically and skim off any foam that has formed.
When the jam is cooked, cool, pour into clean jars, close with a lid, and store in a cool place.
Recipe for red (white) currants pureed with sugar
Rinse the berries well, separate from the stalks, dry slightly, and pass through a meat grinder.
Stir with added sugar (for 1 kg of currants - 1.5 kg of sugar), put on the stove, heat over low heat, stirring, until the sugar is completely dissolved.
Divide into jars, sterilize half-liter jars for 10 minutes, liter jars for 15 minutes.
Immediately close the lids hermetically and can be sent to the cellar.
Red currants with honey
You will need 1 kg of honey for 1 kg of berries.
Grind the prepared berries (washed and without stems) in small portions with a wooden spoon until they form a paste.
Add honey, mix everything thoroughly. Place in clean jars, cover with parchment paper and tie tightly with thread. Such currants are stored in a cool place.
Redcurrant jam recipe without sterilization
To make jam you need:
- 1 kg red currants
- 1 kg sugar
- 0.5 glasses of water
Prepare the berries - sort them, separate them from the stem, and rinse well. dry. It is better to cook in an enamel basin or stainless steel pan
Place the prepared berries in a bowl, pour in water (if the berries immediately give juice, you should not add water). Place on fire and simmer for 10 - 15 minutes
Drain the resulting syrup through a sieve, and carefully wipe the remaining mass through the sieve so that all the seeds separate and do not fall into the jam.
You should have a beautiful ruby currant puree.
Add sugar, place on low heat and cook for 15 minutes after boiling.
Place into sterile jars and seal with lids. After cooling completely, the jam will become elastic and jelly-like.
Currants in own juice
Need to:
For 0.5 kg of berries - 200 g of sugar
Carefully sort the berries, select ripe ones that have not been spoiled in any way, separate them from the stem, rinse well and rinse with boiled water.
Dry, place in clean, sterilized jars, sprinkle with sugar and shake lightly so that the berries fit tightly. Roll up the lid and sterilize, time for half-liter 5 minutes, liter - 7 - 8 minutes.
Redcurrant jelly without gelatin and sterilization
We prepare delicious, aromatic jelly
For 900 g of peeled, prepared berries, use 700 g of sugar
Pour the berries into the pan, add 1/3 of the sugar, shake several times to mix the sugar. Crush the berries, squeezing out the juice. Leave for a couple of hours.
After two hours, drain the juice through a sieve and grind the remaining mass. You can put it in a separate carafe, fill it with cold water, and in an hour you will have a wonderful fruit drink.
Pour the resulting juice into an enamel bowl and put it on fire.
Add the remaining granulated sugar in small portions and heat on the stove, stirring constantly until the sugar is completely dissolved.
Don't forget to remove any foam that appears.
Boil for 3 - 5 minutes, then pour into sterile jars and seal.
The cooled mass turns out to be a beautiful color and very thick.
If you want to get a thicker jelly, then after boiling you need to remove from heat, cool, strain
Put on the fire again, bring to a boil, stirring and cook until reduced by 1/3 of the total mass.
Place in jars, roll up and heat for another 20 minutes. Store in a cool place
Redcurrant compote two ways
Jams, jams, are tasty and healthy, but how can we do without compotes? How pleasant it is to open a jar and drink cold compote; it is tasty, healthy, and perfectly quenches your thirst.
For 1 kg of berries you need:
- 600 g sugar
- 400 g water
About 700 g of berries and 450 g of syrup are placed in a liter jar.
Method one
Peel the berries, rinse and dry.
Place tightly in clean jars, pour boiling sugar syrup.
Cover with lids, sterilize 3-liter containers for 40 minutes, and liter containers for 25 minutes. Roll up the lids, turn upside down, cover until completely cool.
method two
Blanch the prepared berries in boiling water for 2-3 minutes, cool, arrange, compacting, into jars, pour in the prepared hot syrup.
Place to sterilize, roll up the lids and turn upside down, cover and keep until cooled. Then you can send it to the cellar.
Natural red currant juice without sugar
You can prepare natural juice for the winter. If the harvest is large, why not diversify the range of preparations.
Sort the berries, crush them with a wooden masher, and place them in an enamel bowl.
Fill with hot water (1.5 cups per 1 kg of currants), heat to 60 degrees, leave at this temperature for 30 minutes.
After this, squeeze out the juice, filter, heat again until boiling, but do not boil.
Pour into jars right up to the neck so that the juice overflows over the edges, roll up the lids, turn upside down, wrap, and let cool. Everything can be sent for storage.
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