What to cook from currants for the winter - simple recipes for delicious preparations. Currant dishes, recipes
Summer comes, it appears at the dacha or at the market currant, black, red, white. Fragrant and sour. This begs the question: what to do with black currants, what to cook with red currants? There are recipes with currants both with fresh currants and with currants processed for long-term storage. As you know, black currant is perhaps the healthiest berry. That’s why blackcurrants are so often prepared for the winter. Of course, you will need prepared blackcurrants in any form. Preparing delicious pastries, muffins, and pies involves using this aromatic, slightly tart berry. There are many ways to prepare: currants with sugar, frozen currants, dried currants. Cooking blackcurrants in a slow cooker is quite quick and convenient, since you can set the time and temperature. One of the most simple ways prepare currants, these are black currant with sugar. The main thing here is the amount of sugar, and the blackcurrants may not even be boiled. There are also recipes for currant jam, although it is believed that during heat treatment it loses some amount useful substances. You can also easily learn how to cook currants. The advantage of this recipe is that such black currants can be stored without refrigeration. The recipe for a popular drink, currant tincture, is blackcurrant in alcohol. Blackcurrant recipes will also help you prepare extraordinary sweet sauces for meat, which are popular in many European cuisines. It is believed that black currants give the meat a special taste. Recipes with photos will show you how to prepare such a sauce, as well as jams, marmalade and many other blackcurrant dishes.
It's good if you have a large freezer or freezer, currant Frozen is guaranteed. It is stored for a long time, does not lose its useful qualities and is attractive. appearance only properly frozen currants. Freezing recipes contain several important recommendations: do not wash the currants, freeze the currants on a tray so that the berries do not come into contact with each other. Frozen blackcurrants are suitable for preparing a wide variety of dishes with currants. For this you will need recipes with currants. Recipes with black currants, recipes with red currants will help you prepare currant jam, various desserts with currants, cocktails and drinks. These are currants with sour cream, currants with milk. The currant filling is very convenient and tasty. Frozen red currants are also popular. Recipes with fresh red currants usually allow frozen currants to be used. Freezing helps preserve the maximum possible beneficial substances in currants. If you have a red one currant, recipes will help you prepare stuffing, jelly, compotes, and many other dishes. Of course, red currants are also perfect for jam. The redcurrant jam recipe may contain other fruits and berries.
Currant preparations for the winter are not inferior in popularity
preparations from blueberries, strawberries, raspberries and cherries. Currant is not only a berry
healthy, but also very tasty. You can use it to make jam, confitures,
marshmallows, compotes, jams and jellies, homemade liqueurs and liqueurs. As is known,
currants can be red or black. Red currants are more suitable for
compotes, and jelly, while housewives prefer black currants
make jam.
Since the ripening period
currant season has already arrived, and currant harvesting is in full swing, we
We invite you to expand your cookbook, namely the preservation section,
interesting recipes for currant preparations.
Now let's see what happens preparation of red currants in the form of jelly. Because red currant
contains a large amount of gelling substances, jelly can be made from it,
without the use of pectin and gelatin.
Currant preparations for the winter. Best Recipes
Redcurrant jelly - recipe
Ingredients:
- Granulated sugar - 3 kg.,
- Red currant berries -2 kg.,
- Water - 1 liter.
Red currant berries must be washed and then separated from
twigs. Pour water over the berries and place on low heat. Bring the berries to
boil, after they have cooled, strain them through a sieve. By using
Use a wooden spatula to separate the pulp and juice. Pour the juice obtained by this method
into a saucepan and put on fire.
Add sugar. Boil jelly from time to time
stirring for at least 40 minutes. During cooking it gives abundant
foam, remove it as it forms. It needs to be poured hot
sterile jars.
Don't worry that the syrup is liquid, don't let that bother you.
The jars will gradually gel as they cool. Within a day you
you will notice a thick jelly in them. Serve the finished product with cottage cheese casseroles,
mousses, soufflés, pies, porridges, pancakes and pancakes.
Blanks from
red currant can also be presented as syrups. Concentrated
redcurrant syrup will be useful for making compotes and desserts
jelly. Making this blank is very simple.
Redcurrant syrup - recipe
Ingredients:
- Sugar – 1 kg.,
- Red currant berries – 1.5 kg.,
- Water – 3 liters.
Wash the red currant berries and separate them from the branches.
Crush them with makogon, beat them with a blender or pass them through a meat grinder.
Use any of the above options to make puree. Given
Place the puree on a sieve lined with gauze. Squeeze out the juice. Set aside the juice. Mezgu
do not throw it away, fill it with water and boil for 20 minutes.
Strain
through a sieve. Pour the pure broth into a saucepan, add sugar and
Boil until boiling, then add fresh juice. Cook for another 15 minutes
low heat. Sterilize jars and lids. Pour currants into them
syrup. Turn it over and wrap it with something warm. After a day, the syrup can be taken out into the cold.
place.
Redcurrant compote for the winter - recipe
Ingredients for two 3rd jars of compote:
- Sugar – 2 cups,
- Red currant berries – 1.5 kg.
- Water - about 3.5 liters.
As you can see, the ingredients for making compote from
red currants, exactly the same as for making syrup and jelly. So,
let's get started. Sort out the twigs with red currants and wash them carefully under running water. Two
Wash three-liter jars with water and soda. Fill the jars with currants
half.
Boil the water. Once it boils, add sugar. Boil
until the sugar dissolves. Pour hot syrup into jars. Roll up with metal
lids. Turn the jars upside down and wrap them in a warm blanket.
Redcurrant jam with jellyfix - recipe
Ingredients:
- Sugar – 2 kg.,
- Red currant berries – 1 kg.,
- Water – 1 glass,
- A packet of Zhelfix.
Redcurrant jam is very similar to jelly, but unlike
it turns out darker in color and much thicker, since it is cooked
much longer. Before preparing it, you need to sort out the berries,
wash them and remove twigs and petioles. Place the prepared berries in
pan and fill them with water. Bring them to a boil.
When there are few berries
When cool, crush them into a puree with a pestle. After this stage there may be two
option to continue cooking. So, if you want to make jam from red
pitted currants, drain the puree in a colander and strain the juice. If the bones
If you are satisfied, skip this step.
Add sugar to the currants in the pan.
Cook the jam, stirring after a few minutes to prevent it from burning, about
one hour on low heat. 5 minutes before the end of cooking, add
a bag of pectin, as usual, it is sold under the name “Zhelfix” or
"Zhelinka."
Let's not ignore blanks
black currant.
Blackcurrant jam with lemon - recipe
Ingredients:
- Black currant – 1 kg.
- Granulated sugar – 1 kg.
- Lemon - 1 pc.
Thanks to lemon, it turns out very fragrant and doubly
useful. Pass clean currants without twigs or petioles through
meat grinder Pass the washed lemon through the meat grinder as well. Add it to
currant puree. Add granulated sugar and stir. Boil the jam for about
30 minutes, stirring constantly, and remove the foam. That's all. Pour hot over
steamed jars and roll up.
Blackcurrant jam - recipe
Ingredients:
- Blackcurrant – 1 kg.
- Sugar – 2 kg.
As you can see, the recipe for this jam does not contain water, and the amount
sugar to currants is 2:1. Sort the currant berries, removing all
Wash the leaves. Place in a blender and blend at high speed until
puree. Transfer to a saucepan. Add sugar. Stir and turn on the heat.
After boiling for 15 minutes, remove the pan from the heat.
As soon as it cools down,
let it cook again for 15 minutes. This procedure must be repeated
3 times. It must be poured hot. Sterilize the jars before doing this
by any method. Although this method of cooking jam takes a lot of time,
It turns out incredibly tasty and thick. This jam will come in handy for tea, and
also as a filling for homemade baked goods.
You can also make a delicious blackcurrant liqueur,
which will be useful to you for any family holiday.
Blackcurrant liqueur - recipe
Ingredients:
- Blackcurrant – 1 kg.
- Vodka – 1 liter.
- Sugar – 500 gr.
Black blank
currants in the form of liqueur will take you no more than one hour. Pure black
Pour a glass of water over the currants and bring it to a boil. After she
Cool slightly, place in a colander lined with gauze and squeeze out the juice. In juice
add sugar and bring to a boil. Allow the syrup to cool to room temperature
temperature.
Add the cooled syrup to vodka or moonshine. Stir with a spoon.
Seal the bottles hermetically and hide them in a dark and cool place. Liquor
It will be ready in a week, but the longer it sits, the tastier it will be.
On New Year you will be provided with a delicious alcoholic drink prepared by your own
hands.
From the blackcurrant bushes you
you can collect not only delicious berries, but also fragrant leaves that
useful for healthy and fragrant tea. Since even when dry the leaves
currants have a strong aroma; for making tea, they can be
combine with leaves of mint, cherry, raspberry, strawberry, strawberry or
dry collections of medicinal plants. How it happens preparing currant leaves for tea?
In spring, during flowering and
fruit ripening, it is undesirable to pick leaves from the bushes, as this
will be displayed on the number and size of berries. Therefore, currant leaves
You can prepare for tea immediately after harvesting. Collect dry leaves
weather, best early in the morning. Choose beautiful, undamaged leaves.
Sort the collected leaves and rinse them with water. Lay it out on paper
towel or clean paper.
After the water has drained and the leaves have dried,
replace the paper or towel. Currant leaves are best for drying
lay them out in a dry and warm room with plenty of sunlight. The best
the place is the attic of a private house, while in an apartment it is
sunny balcony. Transfer the dried leaves into linen bags or
store in airtight glass jars.
You may be surprised to learn that in currant leaves,
contains no less vitamin C than berries. Besides
leaves contain tannins, flavonoids, phytoncidal compounds,
mineral salts of magnesium, copper and calcium.
Currant leaves can be consumed even by children. Moms can
give it to children starting from the age of two. It is good to use medicinal
drink for colds, to increase immunity, for illnesses
hematopoietic organs, gastritis, renal failure and heart diseases. This is how they are leaves
currants - preparation, which, as you can see, is not at all complicated.
The most delicious currants are the ones you grew yourself.
If you have a summer cottage, be sure to plant several currant bushes or
at least one. Even if you have only one at your disposal, but
fruitful and varietal currant bush, after a few years it can be
get a whole plot of currant bushes.
You can propagate currants
in several ways. Cuttings are one of the most effective and popular
methods of propagation of black and red currants. Harvesting currant cuttings produced in autumn, starting from
September and ending in mid-October. For these purposes, annuals are chosen, but
at the same time woody cuttings. They are cut with sharp pruning shears at an angle.
The optimal petiole length should be 10-15 cm. Remember that it is better
In general, longer petioles take root.
Immediately after you have prepared the currant cuttings, they
needs to be planted as soon as possible. It is advisable to do this no later than
second day. And in order for them to take root better, they can be soaked in
day in any growth stimulator intended for garden plants.
Cuttings
planted at a slight angle, so that one of the buds is in the ground. hole in front
planting needs to be watered. After this, place the cutting and sprinkle it with a layer
land. In order for the cuttings to take root faster and to protect them from night
frosts, each cutting is mulched with a layer of humus.
We took a little break from currant preparations, but now we’ll come back and
let's see how to cook jelly from
black currants for the winter.
Berries
currants are valued not only for their sweet and sour taste, but also for their greatest
nutritional value. They contain a lot of vitamin C, vitamins B1, B2, E,
flavonoids are present. Black currants are a good source of pectin,
it contains a lot of calcium, potassium, phosphorus, iron, magnesium and copper. From organic
Citric and malic acids were detected.
In berries
blackcurrant there is a small amount of oxidative enzymes, in
as a result of this vitamin C the best way is retained during processing. Leaves
Black currants are used as a seasoning for canning vegetables.
Blackcurrant transformation products are often characterized by dietary and preventive properties.
properties.
Black
currants are not classified as long-lasting products, but in cool conditions they
can be stored for up to 3 months. Berries for storage are usually collected in dry conditions.
weather. It is better to pick currants in bunches. Usually fresh currants
stored in plastic bags, cardboard boxes, straw baskets.
IN
In baskets or boxes, berries are stored for up to 20 days at a temperature of 0°C. Up to approximately 35 days you can
store black currants in polyethylene bags at a temperature of 0-1°C and up to 2.5 months at low temperatures
minus 2°C. The berries are cooled in advance
refrigerator and only then packaged in bags. If this is not done,
then condensation will form in the bags of berries.
Before
Before eating, the berries are left for several hours at a temperature of 5°C and only then kept
to room temperature.
Drying
blackcurrant is carried out at a temperature of 50 - 60°C for 3 hours. Periodically
make sure that the berries do not dry out. It is not advisable to dry berries in the sun, when
This destroys all useful vitamins.
Cooking time
jelly will be 1 hour. Number of servings: 8 pieces.
Ingredients
for currant jelly:
- Black
currants – 1 kilogram. - Sugar
sand – 1 kilogram.
Blackcurrant jelly - recipe
For
To prepare blackcurrant jelly we will need
fresh black currants and sugar.
Black
Sort out the currants, transfer to a sieve, rinse under cold water.
Leave
in a sieve for about five minutes to drain excess water.
Blender
chop the currants or use a meat grinder.
Rearrange
currant puree into a suitable container and put on fire, boil for
several minutes, stirring constantly.
Hot
transfer the puree into a sieve in small portions and use a spoon to separate the thick
from juice.
IN
When the juice is ready, gradually add all the sugar.
Harvesting currants for the winter is carried out not only by gardeners who have harvested this berry in order to preserve it, but also by all those who understand that the kind of currants that you choose and prepare for your family yourself cannot be bought in a store. In this matter, the experience of many generations of berry farmers in harvesting currants comes to the rescue. For the winter, the recipes for these “twists” are very diverse, taking into account both the type of berry and the tastes of the gardener’s family members.
Ripening and harvesting of currants occurs in July-August. At this time, both red and black currant. Each bush bears fruit abundantly. And since you can’t eat many berries fresh because of their characteristic sourness, the issue of storing currants for the winter comes to the fore. You can simply grind the fruits with sugar, obtaining the so-called “vitamin” version. You can also simply freeze the berries, or you can make jam or compote. There are enough options.
Preparing black currants for the winter and red currants for the winter are not fundamentally different, but the resulting dishes are slightly different from each other. Currant jelly for the winter and currant compote for the winter are excellent. On our website there is different variants, try and choose your favorite recipes. For example, red currant recipes for the winter are colorful and have excellent taste. Black currants are good and healthy for the winter in their own way; their recipes are suitable for lovers of sweet and sour dishes.
It is definitely worth noting that any currant is very useful. Vitamin C, which it contains in abundance, will be very useful in winter. Simple tea with currant jam- excellent prevention of colds and a pleasant procedure for strengthening the immune system. This product should definitely be given to children. By the way, they love currant jelly most of all. The winter recipes for this children's delicacy are easy to follow and should be taken up urgently.
Any variety of currant is a concentrate of vitamins. The easiest way to prepare blackcurrants for the winter, pureed with sugar. This is the vitamin jam we mentioned. It is prepared like this: currant berries are cleared of twigs and sepals, then crushed or pureed until the sugar is completely dissolved (proportions are in the recipes). The finished mass is placed in clean glass jars, sealed and stored in a cool place.
Some tips for those who have decided to try this berry for the first time:
Before harvesting, currants must be thoroughly washed with cold water and dried, otherwise they may ferment;
For jam, the traditional proportion is: one volume of berries and one and a half volumes of sugar, but in reality you need to take into account the quality of the berry, its variety, sugar content, as well as the quality of the sugar itself;
The quality of jam will be ensured by the following rules: cleanliness and dryness of ripe berries, sterility of jars, storage of jam in a cold place;
During the cold season, jars can also be stored on the balcony; they will not freeze even in the cold - sugar will not yield.
Blackcurrant is a berry that contains a high amount of pectin. Thanks to this, it can be used to preserve various sweet preserves, which are prepared in a cold, “five-minute” way. If you follow all the rules for preparing a dessert dish, you will certainly end up with a special consistency that differs from ordinary jam or preserves.
This delicious delicacy can be used as a layer in cookies, cakes, pies, or simply served at the tea table. It is enough to remember that currants contain approximately eight percent sugar (with a predominance of glucose and fructose) and a low amount of tannins. Black currant is one of the best resources of ascorbic acid and vitamin C content; in addition, it contains citrine and a small amount of carotene. The berry is rich in potassium salts and contains phosphate and iron salts. As you can see, black currant is a healthy berry, has an incredible taste and recalls the aroma of warm summer.
This recipe is easy to store as the delicacy is stored at room temperature. This is convenient for those who do not have a special place to store preserved food. Plus, this recipe is very quick and simple. For it we only need currants and granulated sugar.
Preparing berries.
There is an assumption that jelly is made from unripe currants best quality. However, it is not.
Before harvesting, the currants are sorted, the remaining sepals are cut off with scissors, and washed in small proportions in a colander under low water pressure with gentle shaking. Washing should be done in running drinking water. Then dry the currants. Proportions must be observed for a successful classic taste. If you do not have a kitchen scale, the following information will be useful to you: a liter jar holds about 700 g of currants.
Selection of dishes.
In order to make a delicacy from black currants, you need to know some secrets. For example, you need to choose the appropriate dishes for preparing it. To do this, we use a special copper basin for cooking jam or a wide bowl with a thick bottom to avoid burning the food. Remember that you cannot use enamel dishes, as the jelly in it will definitely burn! The next secret: the layer of currant berries must be small so that excess water can quickly evaporate through the large open surface of the dish or basin. If you do not have the proper volume of dishes, then the currants need to be cooked in batches.
1 Blackcurrant jelly recipe
Ingredients:
- one kilogram of currants;
- two glasses cold water;
- one and a half kilograms of granulated sugar;
Recipe:
Pour cold drinking water over the currants until they are slightly covered. For 1 kg of berries we need 2 tbsp. water. Bring to a boil over moderate heat, then reduce to a simmer and simmer for 15 minutes, add 1 cup granulated sugar. Remember that you need to skim off the foam and stir the berries. After half an hour, add the rest of the granulated sugar to the berries, stir well and bring to a boil again. Boil the jelly for 15 minutes, while stirring the mass and skimming off the foam. Do not raise the alarm when the jelly begins to stick to the walls of the dish. Don't worry about the thin consistency, as the jelly becomes thick after it cools. Remove from the stove, put the mixture into jars, seal them with lids and cool without turning the jars over.
2 Blackcurrant jelly
Another option for canning black currants. Having prepared currant jelly using this method, you will be pleasantly surprised. The berries are soft and tender. Because when you open a jar of current delicacy, you will feel the delicate aroma of summer and an unforgettable taste.
Ingredients:
- water 1 glass;
- granulated sugar 2 cups;
- black currant 1 liter jar;
Recipe:
Wash the currants under running water. Dry. Then boil the currants and 1 glass of water for five to seven minutes.
Take it off the stove and add 2 cups of granulated sugar. Stir until the granulated sugar dissolves. Pack the hot mixture into jars and preserve.
3 Blackcurrant jelly
This is a delicious dessert for kids. In this recipe, it is not necessary to remove all the branches, since we are dealing with jelly. Thanks to unripe berries, the jelly acquires a jelly-like consistency.
Ingredients:
- 2.1 kilograms of sugar;
- more than 5 glasses of water;
- about 3.5 kilograms of berries;
Recipe:
Wash the blackcurrants and place in a colander or sieve, allowing excess water to drain. Pour the berries into a thick-bottomed bowl and fill with water. Place on low heat, bring to steam, and simmer for ten minutes. As a result, the berry will become soft. Place a sieve in a deep saucepan and gradually add the hot mixture. Grind the mass using a sieve and strain the rest of the juice.
We transfer the resulting pulp into another container, it will be useful to us.
Pour the dense juice with pulp into a bowl and bring until steaming.
Gradually add sugar.
Reduce the consistency by 1/3 of the mass. The main task is to stir the mass so that a film does not form. As soon as a thick film appears, it means that our jelly is ready.
The process of preparing jelly over a fire takes from forty minutes to an hour.
Remove from the stove, pour the jelly into dry jars and seal with lids.
The jars must be placed in the “upside down” position to form a vacuum; after half an hour, return the jars to their original position.
4 Blackcurrant jelly recipe
This is a fragrant dessert dish from distant childhood. The technology for preserving this delicacy is reminiscent of childhood. My grandmother always used this exact recipe. First she prepared currant juice.
Peel and wash the berries.
Blackcurrant berries were placed in a copper basin, put on fire and heated until steam formed. I rubbed the hot berries in a heated state through a sieve with a wooden spoon, without pressing hard on the currants so as not to crush the grains.
Ingredients:
- 1 liter of thick juice with pulp;
- 1.5 kg of sugar;
Recipe:
Pour sugar into the thick juice with pulp, put on the stove, bring to a boil, remove from heat for 15-20 minutes, skim off the foam, put on the stove again, let it boil strongly and set aside for 20 minutes, then put on and simmer until until foam stops coming out.
Place the hot mass (temperature about 90 0 C) in heated jars and leave them open for a day, after which they are hermetically sealed or covered with parchment paper and tied with an elastic band. Jelly is stored in a cool place.
5 Blackcurrant jam jelly
Currant jam for the winter is a dessert dish that children and adults adore. If you are “generously” treated to such a berry, be sure to prepare a dessert dish.
The most important thing is that this delicacy is very tasty and has an unusual smell.
Ingredients:
- 1.5 tbsp water;
- 13 tbsp granulated sugar;
- 11 tbsp black currants;
Recipe:
Pour 1.5 tbsp of water and 11 tbsp of currants into the bowl where the blackcurrant jam will be cooked, then put it on the stove. Turn on medium heat. It is necessary that the mass boils quickly, cook for ten minutes. Then remove the dishes from the heat, add 13 tbsp of granulated sugar, mix with the mixture and cool. After cooling, pour the jam-jelly into jars and seal with plastic lids. The jam will be preserved from mold by using a circle of parchment paper moistened with vodka.
6 How to prepare blackcurrant jelly?
This preparation is an assortment, as we will prepare this jelly with raspberries. Think: how many vitamins are in this preserve, and what a fragrant aroma! It's nice to open a jar of jam for the tea table.
Ingredients:
- raspberries;
- black currant;
- sugar;
- water;
Recipe:
Combine sorted and washed currants with the same amount of prepared raspberries. The mixture is placed in a bowl, the berries are covered with water, and the mixture is cooked until softened. Filter the purchased juice, let it brew, and then drain. Boil it by half, constantly skimming off the foam, add sugar and cook until tender.
Pack the finished mixture into dry jars and close with clean, dry lids. Ready for storage.
For 1 liter of juice you need 700 g of sugar.
7 Blackcurrant jelly “five minutes”
This unusual dessert very easy to prepare. We will spend more than five minutes preparing it (twelve minutes after boiling), one way or another, this delicacy is for the quick hand of the hostess. Water and currants in syrup are added to it. In order for the jelly to harden well, you need to boil the syrup longer to evaporate excess water. You can check readiness with a drop of jelly on a saucer; the drop should not spread.
Ingredients:
- 1 liter can of berries;
- 6 tbsp sugar;
- 2 tbsp water;
Recipe:
Combine half a portion of sugar with water and let it boil, add the berries and boil for seven minutes, while stirring a little. Skim off the formed foam. After this, add the last sugar and boil for another five minutes.
Pour the hot mixture into heated jars and close with dry lids. Cool and store in a cool place.
8 Blackcurrant juice jelly
With the help of blackcurrant jelly, we can strengthen our immunity, as we get the vitamins contained in the berry. You need to eat about twenty currants a day to get vitamin C. The dessert contains this vitamin, as a result we get it in winter with the help of blackcurrant jelly.
Ingredients:
- 300-350 grams of granulated sugar;
- 1 kilogram of currants;
Recipe:
Place the prepared and washed berries in a bowl and crush well using a wooden pestle. Place the resulting puree mixture on the stove over medium heat. When the mixture boils, you need to boil it for about ten minutes. Strain the resulting mass through a sieve, squeezing the berries well with a wooden spoon.
Pour the mixture into another bowl, add sugar and place on the stove. When it boils, cook the jelly for ten minutes. Place the hot mixture into jars and seal with lids.
9 Blackcurrant jelly
At the end of summer, every housewife is engaged in conservation. In this way, we preserve the vitamins and benefits of every berry and fruit. I suggest making a delicious and unusual jelly from black currant berries.
Ingredients:
- black currant berries - eleven glasses;
- water - three and a half glasses;
- sugar - fourteen glasses;
Recipe:
Prepared and washed black currants need to be dried. Pour water into a bowl, add seven glasses of sugar, stir until dissolved and put on the stove. When the syrup boils, add the currants and cook for ten minutes. Remove the mixture from the stove, add the rest of the sugar and stir well until dissolved. Place into sterilized jars without lids. When the berry jelly has cooled, close the jars with plastic lids (previously scalded with boiling water). The jelly is ready.
10 Black raspberry jelly
The beautiful berry is called black raspberry, i.e. black currant. For colds, we use it as a medicine; it has a pleasant and unusual aroma.
Ingredients:
- 1 kilogram of black raspberries;
- 200-300 grams of granulated sugar;
Recipe:
Wash and dry black raspberries. Place in prepared bowl and cook over moderate heat until steaming. Cook for ten minutes, then squeeze out the juice. Bring the resulting juice to steam over moderate heat, add granulated sugar and mix well. Boil the consistency for no more than twenty minutes over medium heat. Place hot into jars and seal with lids.
11 Blackcurrant jam-jelly
Black currant has a pleasant aroma and extraordinary taste. Any housewife can make jam-jelly and will be delighted with the result. Guests will be delighted and will visit you often. Prepare jam jelly using this method. With this option for preparing jam, it is recommended to undercook it, this improves the quality of the product.
Ingredients:
- 1 kg of currants;
- 1.5 kg of sugar;
- 500-600 g of water;
Recipe:
To ensure that the currants are tender, they are blanched in boiling water for five minutes or in a juice cooker for three minutes.
After blanching, let the water drain and transfer to a bowl. In water, after blanching, prepare a syrup of 70% concentration, bring to steam formation, and filter through three layers of gauze. The strained juice is poured into a saucepan, brought to steam and blanched currants are added. Boil the jam in 1 step, skimming off the foam. The finished jam is poured hot into heated jars, closed, turned over and allowed to cool.
12 Blackcurrant jelly
Blackcurrant jelly is a simple and affordable dessert that adults and children love. Currant jelly is the best delicious dessert. Of course, the berry is a little sour, but it is beneficial. This summer treat is super easy to make at home.
Ingredients:
- 150 g currant berries;
- 25 g edible gelatin;
- 4 tbsp. Sahara;
- 3 tbsp. drinking water;
Recipe:
Take ½ glass of drinking water, add food gelatin and leave for 40 minutes to swell.
Rinse the prepared berries and grind through a sieve.
Set the currant juice aside. Fill the pulp with drinking water and bring to a boil.
The boiled juice is filtered, and the pulp is transferred to another container. Pour sugar into the juice and bring to a boil over moderate heat. Then add the swollen gelatin and boil until it dissolves.
When the gelatin dissolves, remove from the stove and cool. Add grated currants to the cooled mixture (about 40 0 C) and stir thoroughly. Then pour the mixture into silicone molds.
We put it in the cold. When the jelly has frozen, you can try it.
Bon appetit.
13 Delicious currant jelly
When the housewife has learned all the secrets of preserving currant jelly, it will be very easy for her to prepare jelly according to this recipe.
Ingredients:
- blackcurrant juice;
- sugar;
Recipe:
Pour the prepared fresh blackcurrant juice into a bowl, place on the stove and boil, constantly skimming off the foam. When the amount of juice becomes 2 times less, add sugar and boil the jelly until ready. Pour and seal.
14 Blackcurrant jelly quickly
Preserving blackcurrant jelly takes minimal time. But the end result is an extraordinary festive color, and the aroma is fragrant and reminiscent of sunny summer.
Ingredients:
- one kilogram of fresh currants;
- seven hundred grams of sugar (and a few spoons for final processing)
Recipe:
Pour the prepared berries into a bowl and crush with a spatula (make a puree). Add 50 g of drinking water. Place on the stove. Bring the mixture to steam, set aside from the heat. Place a sieve in a bowl and rub the resulting mixture through the sieve.
Stirring constantly, add sugar in portions. Divide the homogeneous mass into jars, after 2-3 hours sprinkle sugar on top and close with lids.
15 Raw blackcurrant jelly.
You don’t have to stand near the stove and boil this delicacy. You can preserve currants raw. In this case, the jelly is stored until the next harvest.
16 Blackcurrant jelly quickly
Ingredients:
- 1 liter of fresh juice;
- 1 kg of sugar;
Recipe:
Wash the berries in cool water, dry them, spreading them in a thin layer on paper or a clean cloth. Grind in a wooden bowl with a wooden spatula. Squeeze the mixture through cheesecloth. Combine the juice with sugar, place in the refrigerator for three hours, grind (preferably in a clay bowl) with a wooden spatula until thickened. Transfer the finished mixture into jars and close the lids.
17 Frozen blackcurrant jelly
By freezing the berries for the winter, we can prepare a blackcurrant jelly dessert
Ingredients:
- 300 g frozen berries;
- 150 g sugar;
- 20 g edible gelatin;
- 650 g of drinking water;
Recipe:
Makes 10 servings.
Dip the gelatin in 150 g of cold water to swell for an hour.
Grind the berries in a blender or meat grinder.
We rub through a sieve.
Add 0.5 liters of cold drinking water, sugar and heat until the sugar dissolves.
Add gelatin to the consistency and allow it to steam. There is no need to boil, otherwise the jelly will not be transparent.
Pour into molds and leave to cool (about 6-8 hours).
18 Blackcurrant Jelly calories
The calorie content of this jelly is 175 kcal, as well as protein - 3.1 g, fat - 3.4 g, carbohydrates - 33.1 g. This is great for people who are watching their figure.
Ingredients:
- currant berries - 350 g;
- sugar - 120 g;
- orange - ¼ part;
- lemon - ¼ part;
- granulated gelatin - 1 tsp;
- vanillin - a pinch;
Recipe:
Cover the prepared currants with sugar and leave for a while. Pour 100 g of cold water over granulated gelatin and let it steep for 2-3 hours. Finely chop the orange and lemon, combine with berries, place on the stove, bring to steam and boil for ten minutes. Add a pinch of vanillin, swollen gelatin and bring to steam again. Remove from stove. Pour the cooled jelly into a sterilized jar and close.
Before I tell you what preparations my Grandmother made from black currants for the winter, I want to show you a short video about beneficial properties these miracle berries. My Grandmother said that black currants are very healthy, to be honest, I didn’t really like them as a child, only now I realized that it was in vain.
Methods for seasonal harvesting of black currants are extremely diverse. However, not every housewife manages to preserve as much as possible the most valuable qualities of these fabulous berries during the cooking process. We present to your attention three unique Grandmother’s methods of preparing wonderful products from black berries.
The first method of hot currant processing.
Products used:
A glass (250 ml) of water;
1.5 kg of currant fruits;
3 kg regular sugar.
How to prepare blackcurrant:
With any method of preparing berries, they should initially be thoroughly washed. Canning, in principle, does not tolerate sloppiness or neglect hygiene requirements requirements for the products used, utensils, and the room in which food is prepared.
Pour water into an enamel pan and add a measured amount of sugar. Mix the mixture well, put it on the stove, and bring it to a boil. Pour the berries into the already boiling syrup, cook for five minutes, remembering to constantly remove the resulting foam.
As soon as a new boil begins, grains and skins of the berries will begin to appear on the surface. Using a colander, collect the floating berry components. When the heating time is over, pour the hot juice into pre-prepared warm jars.
Immediately cover them with parchment paper and tie them tightly. When frozen, the juice will acquire a thick and transparent quality and will look like an amazing jelly.
The second method of canning currants.
Cooking components:
A kilogram of sugar;
2 kg of currant fruits.
For this cooking method, we first sort out the currants, rinse them thoroughly under the tap, and dry the berries, keeping them intact.
Place the fruits in a convenient bowl, heat to 70 °C, stirring constantly. When the berries are warm enough, add sugar. At this point, increase the heat to maximum, continuing to stir the food so that it does not burn. The only condition for proper preparation using this technology is to prevent the heated mixture from boiling.
The heating process will last up to ten minutes until the product temperature reaches 90 °C. At this moment, you need to start pouring the currants into hot jars, tightly closing them with lids. The prepared dessert has a very delicate and pleasant taste.
The third option for preparing currants.
Dish ingredients:
Regular sugar - 2.6 kg;
currant berries - 2 kg.
Cooking process:
We wash and dry the currant fruits, after which each berry should be slightly crushed. Having completed this procedure, mix the crushed currants with the prepared amount of sugar. We put this aromatic mixture on the fire. We carefully monitor its heating, continuously stirring the products, preventing them from burning.
Jars for packaging currants are already standing nearby, ready to receive them. As soon as signs of boiling appear, at which the composition begins to characteristically “puff”, immediately pour the product into jars. We cover them with paper, but we will bandage the containers only after they have cooled.
Currants prepared in this original way last longer than usual. It does not sour, its incomparable taste, color and aroma are not lost for a very long time. You can not only enjoy these products with pleasure winter evenings, but improve your health or get rid of many ailments.
As you can see, all three methods are very simple, but I’m sure you will really like them when you open a jar of this preparation in winter.
Before you start cooking, you also need to know the rules for choosing these berries on our shelves. This is the case if you do not grow it at home yourself. To do this, we have an article on our blog that talks about the rules for choosing not only currants; those who wish can read it below.
RULES FOR SELECTION AND USEFUL PROPERTIES OF BERRIES.
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