How to prepare blackcurrants for the winter - successful recipes. Recipes for winter preparations from black currants

The main wealth of berries black currant- ascorbic acid (vitamin C), which is well preserved even during long-term storage. In addition, this berry contains vitamins B1, B2, B9, P, K, carotene, as well as many sugars and organic acids (citric, malic). It contains pectins, tannins, coumarins (normalize blood clotting), and anti-sclerotic substances. Currants are rich in magnesium and iron salts. Currant berries enhance the activity of the adrenal cortex. It is used for mental and physical fatigue, lethargy, decreased blood pressure, weakening of immune reactions.

Black currant berries are used to make jam, compotes, juices, etc. The best varieties for jam, compotes, etc. are Leah fertile, Kent, Neapolitan.

BLACKCURRANT JAM (1 method)

Sort the berries, remove the stalks and dry remains of the flower. Blackcurrant berries have a thick and dense skin, so they are relatively slowly soaked in syrup and, if cooked incorrectly, become hard and wrinkled. To avoid this, the berries should first be boiled in water for 3 minutes before making the jam, then cooled in water and the water drained. Dip the berries prepared in this way into boiling syrup and cook at continuous simmer for 5-8 minutes, skimming off the foam. Subsequently, cook at a low simmer, making sure that the jam does not burn.

For 1 kg of berries - 1.5 kg of sugar, 200 ml of water.

BLACKCURRANT JAM (method 2)

Sort the berries, wash thoroughly, immerse for 2-3 minutes (depending on the thickness of the skin) in boiling water, then pour in boiling syrup. After pouring the syrup over the berries, start cooking immediately. The jam should be cooked in two steps with a break of 5-6 hours.

For 1 kg of berries - 1.5 kg of sugar, 2 glasses of water.

For sour varieties of currants, you will need more sugar - 1.75 kg.

(1st method)

Wash the berries and place them in an enamel pan with boiling syrup. Then cook for no more than 5 minutes, stirring continuously and skimming off the foam. Use a colander to collect the skins and grains that have floated to the top, and pour the hot juice into heated jars, cover with parchment and tie. The frozen juice should be thick and transparent, like jelly.

For 1.5 kg of berries - 3 kg of sugar, 1 glass of water.

HOT COOKING BLACKCURRANTS WITH SUGAR

(2nd method)

Wash the currants, dry and lightly crush each berry. Place the mixture of sugar and crushed currants on the fire and immediately begin stirring continuously so as not to burn. As soon as the currants begin to “puff” (but not boil), remove them, pour them into jars, and when they cool down, cover them with thick paper and tie them up. Currants prepared in this way are preserved, do not sour, and have an excellent aroma, taste and color. It contains significantly more vitamin C than currants minced through a meat grinder.

For 1 kg of berries - 1.3 kg of sugar.

HOT COOKING BLACKCURRANTS WITH SUGAR

(3rd method)

Sort through the currants, rinse, dry, but do not crush. Place the berries in a bowl and, stirring, heat to 65°C. Then add sugar and put on high heat, stirring vigorously so that it does not burn and heats evenly (but does not boil). At a temperature of 90°C, pour into dry, hot jars and seal with tin lids. Preparing currants lasts only 8-10 minutes, the result is a very tasty product with big amount juice

For 1 kg of berries - 0.5 kg of sugar.

GREEN CURRANT JAM (old recipe)

Wash green currants in cold water. Place a few cherry leaves in a saucepan, add water, and boil. When the water turns green, remove the leaves and add the berries to boiling water for a minute. Then place the berries in a sieve and pour over cold water and, putting it in water with ice, leave it for several hours so that the berries get stronger. Then drain the water. Prepare sugar syrup, boil, add berries and bring to a boil three times, each time removing the bowl from the heat for 2-3 minutes to remove the foam. Then cook until done over the lowest heat. Let the jam cool without covering it with a lid. Then put into small jars, cover with wax paper and tie.

For 400 g of berries - 800 g of sugar, 1 glass of water.

RAW BLACKCURRANT JAM

Sort through the berries, remove stems and, if possible, dried flower calyxes, then rinse, immersing several times in a large number of water (all impurities and debris will float to the surface). As soon as the berries are dry, pour into an enamel pan, add sugar and, stirring, crush with a wooden masher. Do not use a meat grinder; in this case, the puree will be stored longer and more vitamin C will remain in it. Transfer the resulting puree into clean, dry jars, preferably small ones, so that the contents of the jar can be eaten without storing for weeks. Sprinkle a little sugar on top, cover with thick paper or any lids. Make sure that both your hands and utensils are spotlessly clean, otherwise the jam will quickly turn sour. Store jars in a cool, dark place.

For 1 kg of berries - 2 kg of sugar.

BLACKCURRANT COMPOTE (1 METHOD)

To prepare compote, use only freshly picked large, evenly colored berries. Sort the berries, separating them from the clusters, discarding unripe, diseased and crushed fruits, then rinse in cold water, place in a colander to drain, and pour into prepared jars. When filling the jar with berries, shake it several times for better compaction. Pour hot sugar syrup over the berries placed in a jar. A half-liter jar should contain approximately 300 g of berries and 200 ml of syrup. Pasteurize in hot water at a temperature of 90°C half-liter jars - 20 minutes.

For syrup: 1 liter of water, 1.5 kg of sugar.

BLACKCURRANT COMPOTE (2 METHOD)

Fill the jars up to the shoulders with selected large berries, pour in the juice of currants, raspberries or summer apples, place in a saucepan with cold water, bring the temperature to 80°C. Heat half-liter jars for 10 minutes, liter jars for 14, or keep in boiling water for 4 and 6 minutes, respectively. Then roll up the jars and place them upside down to cool. No sugar required.

BLACKCURRANT JELLY (1 METHOD)

Rinse the ripe berries, put them in a saucepan, add water and put on fire. When the temperature reaches 70°C, quickly rub the berries through a sieve, add sugar, put the mixture on the fire, bring to a boil, let stand for 10 minutes. Then pour into jars, cool, cover with parchment paper and seal.

For 1 kg of pureed mass - 600-700 g of sugar.

BLACKCURRANT JELLY (2 METHOD)

Squeeze the juice from the berries, add sugar, put on fire and cook, stirring, to a temperature of 105°C. While hot, pour into jars and, after cooling, seal with parchment paper.

For 1 liter of juice - 1 kg of sugar.

BLACKCURRANT PREPARATION (PECTIN)

Place clean ripe berries in a saucepan, add water and put on fire. When the temperature reaches 70°C, quickly rub the berries through a sieve, add sugar, mix thoroughly and place in clean jars. Cover them with clean lacquered tin lids and pasteurize at a temperature of 85 ° C: half-liter jars - 15 minutes, liter jars - 20 minutes, or soak in boiling water for 7 and 10 minutes, respectively. Then roll up the jars with lids and turn them upside down.

For 1 kg of berries - 1 glass of water, 300 g of sugar.

BLACKCURRANTS IN OWN JUICE WITHOUT SUGAR

Wash selected large berries, dry and put in glass jars, close the lids, place in a saucepan with water at room temperature, placing a wire rack or rag on the bottom. Keep the pan on low heat. When the water heats up, the berries will give juice and the contents of the jar will decrease in volume by half. Pour the berries from two jars into one, cover with lids and heat again in a saucepan with water to 80-85 ° C, pasteurize half-liter jars for 20 minutes, liter - 25. Remove the jars from the water, seal and turn upside down until completely cooled. .

WHOLE BLACKCURRANTS WITH SUGAR

Place the prepared dry berries in jars, sprinkling each layer with granulated sugar. Sprinkle more sugar on top and cover with any lids or paper, cellophane.

CARRIED BLACKCURRANTS

Dissolve a cup of fine sugar in raw egg white, pour in a tablespoon lemon juice and grind until the mixture thickens. Dip the prepared berries in it, place on a dish sprinkled with fine sugar or powdered sugar, let dry and put in jars.

FRESH BLACKCURRANT (1 METHOD)

Sort the berries, selecting those that are not ripe and without the slightest damage, then rinse with cold water and dry in the shade, but not on newspaper. After this, prepare the dishes - boiled, dried wide-neck bottles. At the bottom of each of them place a layer of thinly sliced ​​pieces of freshly dug horseradish roots. Cover them with round cardboard, cut to the shape and size of the bottom of the bottle. First make several holes in the cardboard and soak it with wax or paraffin so that it does not “pull” moisture out of the horseradish and berries. After this, fill the bottle with berries, seal with boiled corks and fill with sealing wax. Instead of bottles, you can use half-liter jars, rolling them with lids. In the cellar, underground or in a cool room, thanks to the phytoncidal effect of horseradish, the berries will remain until spring.

FRESH BLACKCURRANT (2 METHOD)

Wash the berries on the bushes in sunny weather and let them dry. Then, after washing your hands with a weak solution of potassium permanganate, use sterilized scissors to cut large berries into a dry, sterile bottle. To make the berries fit more tightly, shake the bottle constantly. When the bottle is filled to the top, close it with a sterile stopper, fill it with sealing wax, wax or paraffin, and store it in a cool, dry room at a temperature no higher than 5-6°C in a horizontal position.

FROZEN BLACKCURRANTS

Place berries picked in dry weather in the refrigerator turned on at full power. The berries should freeze as quickly as possible. After freezing, the berries must be stored at a temperature of 1-3. You need to defrost the berries gradually, since rapid thawing destroys the vitamins contained in the berries. Thawed currants to taste, aroma and useful qualities practically no different from fresh.

PICKLED BLACKCURRANTS

Wash the berries and separate from the stems. After washing and peeling, hold the berries in boiling water for 1-2 minutes, immediately place them in glass jars and pour hot sugar solution over them. Add vinegar and spices (cloves, cinnamon, allspice) to each jar. Pasteurize half-liter jars in hot water at a temperature of 85°C for 15 minutes, liter jars for 20 minutes. After pasteurization, roll up the jars and cool.

For pouring: for 1.5 liters of water - 1 kg of sugar. On liter jar- 40 ml of 5 percent or 20 ml of 9 percent vinegar.

Not a single berry can compare in health benefits with black currants. You can write multi-volume treatises on its benefits, but it is better to think about how to preserve these benefits for the winter. For many years, housewives have been improving their recipes for making compotes, jams, jellies and other tasty supplies, so that in winter all the most valuable things that black currants contain are always at hand.

Like any other berry (red and white currants, cherries and raspberries), black currants lose some of their beneficial properties during heat treatment. Because the most useful ways Preparations for the winter invariably remain drying and freezing.

Blackcurrant contains a huge amount of useful substances, so preparations made from it are especially popular

Drying and freezing

The first and most important rule for freezing blackcurrants is not to wash the berries. During washing, currant berries take on water, so they can become deformed when frozen. So it’s enough to sort the currants from spoiled berries and leaves and place them on a board or tray. Freeze in the freezer at -12–19°C for 24 hours. After decomposing into plastic containers or packages. Now on any winter day you have fresh and tasty berries.

For drying, it is advisable to pick currants on a dry, sunny day, because berries picked on a rainy day will take a long time to dry and have little shelf life. You can dry currants with brushes without separating the berries from the stalks. A conventional oven is suitable for drying. Cover a metal baking sheet so that it does not impart an unpleasant bitterness to the berries. Place the berries on it so that they are not too close to each other, and dry at a temperature of 50–70°C. The oven door must be left ajar.

It is better to freeze currants in portions - in small containers

If you want to save time and you have a microwave in your house, you can dry the berries in it. To do this, the berries are laid out in small portions on a plate between two layers of natural fabric and placed in the microwave for two minutes. If the berry is not cooked during this time, you need to place it again, but it is better to divide the time into intervals of 30 seconds. and check the readiness of the berries every time so as not to dry them out. Currants can be considered sufficiently dried when, when squeezed, they do not release juice that stains your fingers.

Attention. Dried blackcurrants should be stored in tightly closed jars.

Blackcurrant jam without cooking

The recipe for one of the most useful options for preparing blackcurrant for the winter is jam that does not need to be boiled. It is thanks to the lack of heat treatment that everything beneficial features The currants will remain intact until next summer.

To prepare you need:

• 1 kg currants;
• 1.5 kg sugar;
• 1 orange.

Before making jam, the currants need to be washed and dried well.

How to cook

1. Wash the currants, sort them and grind them into puree in a blender or meat grinder.
2. Also chop the orange without peeling it.
3. Mix everything in one bowl, add sugar and leave for several hours until the sugar is completely dissolved. Stir occasionally.
4. When the sugar has completely dissolved, pour the jam into sterilized jars and roll up the lids.

Advice. Jam without cooking is stored in the refrigerator or cold cellar, otherwise it can quickly spoil.

Five-minute blackcurrant jam

Five-minute is also considered one of those recipes that allows you to preserve the maximum of nutrients due to short heat treatment. And the berries in this jam do not fall apart, as when preparing according to classic recipe, but remain intact.

To prepare you need:

• 1 kg currants;
• 1.5 kg sugar;
• 1.5 glasses of water.

Five-minute jam is prepared very quickly, but it turns out just as tasty as traditional jam

How to cook.

1. Sort the currant berries, separate them from the stalks, rinse with running water, and dry on a paper towel.
2. Pour sugar into water, put on fire and heat until the sugar is completely dissolved.
3. Place the currants in boiling syrup and cook for 5 minutes.
4. Pour the hot jam into sterilized jars and close the lids.

Classic blackcurrant jam recipe

This jam can be stored for a very long time and has a rich, absolutely non-acidic taste.

To prepare you need:

• 1 kg currants;
• 1.2 kg sugar;
• 1.5–2 tbsp. water.

Blackcurrant jam

How to cook.

1. The berries need to be sorted, washed, and separated from the stalks.
2. Pour water into large saucepan and bring to a boil.
3. Pour the berries into boiling water and cook over medium heat for 10 minutes.
4. Add sugar and, stirring, bring to a boil.
5. Pour into sterilized jars and roll up the lids.

Flavored jelly

The process of preparing jelly for the winter is more labor-intensive than making jam. And the final product is less, but it’s still worth preparing this tasty and aromatic dessert.

To prepare you need:

• 10 tbsp. black currant;
• 3 tbsp. water;
• juice of one lemon;
• sugar.

The jelly will be very soft if you remove the seeds from the berries.

How to cook.

1. Sort and wash the berries. Pour into a large saucepan and crush with a wooden masher.
2. Pour water and freshly squeezed lemon juice into the berry puree.
3. Bring to a boil, simmer over low heat for 10 minutes.
4. Line a colander with gauze, place it over the pan and transfer the berry mixture into it.
5. Leave until the juice has drained. You can speed up this process a little with your hands, but then the juice will lose transparency.
6. Add sugar to the juice obtained in this way in a ratio of 2:2.5 to the resulting juice.
7. Bring to a boil, switch to low heat.
8. To check readiness, drop a tablespoon of jelly onto a cold saucer and put it in the refrigerator for two to three minutes. If during this time the jelly begins to “set”, then it can be turned off and poured into steamed jars.
9. The jars should be rolled up with lids and sterilized for 20 minutes in a pan of water.

Advice. When preparing jelly, slightly unripe berries can be left - they contain more gelling pectin.

Blackcurrant compote

When you open a jar of compote in winter, it’s as if you momentarily find yourself in summer. It’s simply impossible not to stock up on this miracle for the winter.

To prepare you need:

• 1 kg black currants;
• 600 g sugar.

Compote can be prepared only from currants or add other berries

How to cook.

1. Sort the currants, separate them from the stalks, wash and dry.
2. Pour currants into jars about a quarter full.
3. Pour boiling water over the berries in the jars and leave for 10–15 minutes.
4. Pour the water back into the saucepan, add sugar and bring to a boil.
5. Pour the syrup into jars and close the lids.
6. The jars should be placed upside down and wrapped in a blanket. After cooling, store in a cool place.

Currant chutney

When all the compotes and jellies are placed on the shelves in the pantry, and there are still berries left, you want to try something new and unusual. Something that can surprise your loved ones and guests. This blackcurrant chutney recipe is just what you need. Chutney will be an excellent addition to meat or poultry dishes, and will also add zest to toast and sandwiches.

To prepare you need:

• 300 g black currants;
• 3 tbsp. l. Sahara;
• 50 ml water;
• 1 tbsp. l. white wine vinegar;
• 1 tsp. balsamic vinegar;
• 1 PC. star anise;
• 3 pcs. carnations;
• 0.5 tsp. ground black pepper;
• 0.5 tsp. salt;
• 2 tbsp. l. olive oil.

Currant chutney

How to cook.

1. Warm up olive oil add the berries and keep on the stove, stirring, for several minutes.
2. Pour in the vinegar, add all the other ingredients and simmer until the sugar is completely dissolved.
3. Add water, boil and cook over low heat for about half an hour until thickened. Stir occasionally.
4. Place in sterilized jars and close with lids.

Blackcurrant wine recipe

Blackcurrant wine is incredibly fragrant and rich. Its ruby ​​color and stunning aroma can turn your head even before the first sip. This wine recipe will help you brighten up cold winter a fragrant breath of summer.

To prepare you need:

• 3 kg black currants;
• 2 liters of water;
• 0.5 kg sugar.

Making blackcurrant wine

How to cook.

1. Sort currants from spoiled berries, twigs, and leaves. Do not wash.
2. Place the berries in a saucepan and mash with a wooden pestle or any other method.
3. Dilute with a liter of water, stir, leave for 4 days. Stir several times during this time.
4. Strain through a sieve and dilute with another liter of water.
5. Add sugar and pour into large, clean jars. Place on each jar rubber glove with a pierced finger.
6. After one and a half to two months, drain the wine from the sediment, bottle it for storage and put it in a cool, dark place.

Blackcurrant preparations for the winter will add a fresh summer taste of berries to your life, because they open up access to a huge number of recipes. These include pies with currant fillings, cocktails made from fresh berries, and all kinds of desserts. And just for tea, you can always open a jar of “five-minute” or fresh jam without cooking. Currant preparations have only one drawback - they are eaten so quickly that by the middle of winter you think that you should have prepared more.

Fragrant blackcurrant wine: video

Blackcurrant preparations: photo

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Blackcurrant is a real storehouse of nutrients. It is the record holder among the berry crops available in our climate in terms of vitamin C content. In addition, its fruits are rich in sugars, B vitamins, as well as PP, E, carotene and microelements. They contain a sufficient amount of pectin so that the processed products harden well. This makes currants an exceptional raw material for valuable winter preparations.

Currants, grated with sugar

Even housewives who are not particularly concerned about kitchen chores find room in their refrigerator for a jar or two of aromatic “cold jam” - raw berries mashed with sugar. This is the most gentle method of preservation, in which everything is preserved as much as possible. useful material, since currants do not undergo heat treatment.

To preserve the harvest without cooking, the berries are washed and allowed to dry, scattered in one layer on a clean cloth. At the same time, crumpled, unripe and damaged berries are removed - they can be used to make compote. Then the raw materials are crushed and mixed with sugar in a 1:2 ratio. It is advisable to carry out all manipulations in non-metallic containers. Over the course of a day, the sugar dissolves, after which the puree is packaged in sterilized jars, alcohol-preserved paper is placed on top, and then covered with scalded plastic lids. Valuable product store in a cool, dark place.

Freezing for the winter

The freezer will also help preserve the vitamin harvest in its natural form. The easiest way is to store berries there in bulk, packing them in bags. In winter, frozen currants can be added to baked goods, cooked into your favorite compotes and jelly - it all depends on the imagination of the housewife and the preferences of family members.

How faster berries frozen, the better they will retain their shape and consistency. Therefore, the temperature in the freezer should be as low as possible, and currants should not be packaged in too large portions.

Jam and marmalade are no problem at all

Another way to stock up on fragrant delicacies is to make jam. There are many recipes for this dish, which vary in the ratio of berries and sugar, cooking time and the presence of other components. For example, some people add pectin thickener to help the product gel better. The jam is traditionally cooked in a wide, low bowl so that the liquid evaporates rapidly and the sweet product has time to thicken.

Beautiful and fragrant jams are also popular. To prepare this dish, the collected berries must be washed and dried, and then chopped. The resulting mass is boiled, and then sugar is added, mixed and boiled again. It is better to store jars of prepared jam in a cool place.

The video recipe for currant jam is as simple as one, two, three:

Jelly, but not flageolet

Jelly can be called a real decoration for a sweet table. Made from black currants, it has an exceptionally noble, rich color and rich taste. Jelly differs from jam in that the skin and seeds have been removed from it; in fact, it is berry juice boiled with sugar. To separate it from the cake, you can do different things. Some housewives boil the berries and then let the juice drain. Another cooking technology involves first passing the raw material through a juicer and then boiling it. The remaining cake can also be used - for example, for making marmalade and drinks.

Compote without hassle

Large families love blackcurrant compotes. You can add fruit to make a mixed drink. You can tightly pack the berries into half-liter jars, sterilize them and roll them up, and add sugar or other additives to taste before use.

In winter, such a compote is guaranteed to become a source of good mood.

Dried currants - a supply for the benefit of the Motherland

Another way to preserve crops for the winter is drying. Someone is drying whole berries, and someone prepares marshmallows, which are then cut, rolled in powdered sugar and stored in an airtight container. Children especially love this delicacy.

Special household appliances are well suited for drying, but you can organize the process somewhere on the windowsill. In the latter case, to preserve the product, it would not hurt to limit access to the berries to insects and family members. Otherwise, only a small part of it will survive until winter.

Blackcurrant sauce for meat

Gourmets who are indifferent to sweets will certainly appreciate such an unusual seasoning for meat as currant sauce. It is prepared in almost the same way as jam, only salt, garlic, spices and herbs are added to it as preservatives and flavoring additives.

As a rule, the sauce is made from red currants, but black currants will do for variety. Here a particularly wide field for experimentation opens up: berry juice harmonizes perfectly with a very wide range of spices and their mixtures. The finished sauce, when hot, can be poured into jars or bottles and also stored for the winter.

According to rumors, once a person has tasted kebab with currant sauce, he loses the ability to use store-bought ketchup for the same purpose for six months. Use with caution.

To summarize, we only note that currants are a very grateful vitamin raw material for cooking, which allows housewives to fully reveal their skills, craftsmanship and imagination.

Harvesting blackcurrants for future use

1. Blackcurrant compote (method 1)
Pouring composition: per 1 liter of water - 0.8 - 1.2 kg of sugar.
Separate the berries from the bunches, wash and dry. Pour hot syrup and sterilize in boiling water:
half-liter jars - 15 minutes, liter jars - 20 minutes. Can be pasteurized at 90°C
respectively 20-25 minutes.

2. Blackcurrant compote (method 2)

Pouring composition: per 1 liter of water - 0.8 -1.2 kg of sugar.
Place the prepared berries (see recipe 1) in jars up to their shoulders and pour boiling syrup over the edges of the neck. After 3-5 minutes, drain the syrup, bring to a boil and pour it over the berries in the jars again. Repeat this operation again. Pour the syrup a third time so that it slightly overflows the edges of the neck. Immediately seal and turn upside down until cool.

3. Blackcurrant compote (method 3)

Prepare juice from ripe blackcurrants (see recipe 15). Heat the juice, put sugar in it, bring to a boil, boil for a few minutes, remove the foam and pour the syrup over the berries in the jar. Sterilize in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes

4. Blackcurrant compote (method 4)

1 kg of black currants, 0.75 - 0.8 liters of black currant juice.
Place the prepared berries in jars up to their shoulders, pour in freshly prepared blackcurrant juice and sterilize (see recipe 1).

5. Natural black currant

Select large berries, wash and fill the jars with them up to the hangers. Fill the filled jars with boiling water and sterilize in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes, three-liter jars - 35-40 minutes, or pasteurize at a temperature of 90°C for 20, 35-40 and 60 minutes, respectively.

6. “Cold” puree with sugar

1 kg of black currants, 1.5-1.8 kg of sugar.
Pour the berries into a saucepan, add a few tablespoons of water and steam under the lid until softened. Rub the hot mass through a sieve. Add sugar to the resulting puree and mix thoroughly. To dissolve the sugar, place the puree in a cold place for 8-10 hours. When the sugar is completely dissolved, pour the puree into jars or bottles, seal and store in a cool, dark place.

7. Blackcurrant puree with sugar

1 kg of black currants, 0.8-1 kg of sugar, 1/2 cup of water.
Steam the berries under a lid with a small amount of water and rub through a sieve. Mix the resulting puree with sugar and heat to a temperature of 70-80°C. Dissolve sugar in it and pour the mixture into jars. Sterilize in boiling water: liter jars - 20 minutes, two-liter jars - 20-30 minutes, three-liter jars - 35-40 minutes

8. Natural blackcurrant puree

1 kg of black currants, 1/2 cup of water.
Steam the berries under the lid, add water and rub through a sieve. Place the puree on low heat, bring to a boil, then immediately pour into hot jars and seal.

9. Blackcurrant, pureed with sugar

Select large berries, chop, mince and mix with sugar. Stir until the sugar is completely dissolved. Place the resulting mass into jars and seal. Store in a dark, cool place
place.

10. Blackcurrant with sugar (method 1)

1 kg of black currant berries, 0.7-1 kg of sugar.
Mix the sorted and washed berries with sugar and place in jars. Place the jars in a cold place for 10-12 hours, then add berries and sugar and pasteurize them at a temperature of 80°C: liter jars - 30 minutes, two-liter jars - 40 minutes.

11. Blackcurrant with sugar (method 2)

1 kg of black currant berries, 500-700 g of sugar, 2 tablespoons of black currant juice.
Sort the berries, wash, dry and pour into an enamel pan with a wide bottom. Add sugar, juice, stir and heat over low heat under the lid to a temperature of 85°C. Heat at this temperature for another 5 minutes until the berries are covered with juice. Then immediately put it into jars along the edges of the neck and seal with tin lids.

12. Blackcurrant in its own juice

1 kg of black currants, 200-300 g of sugar.
Place approximately 2/3 of the berries tightly into jars. Place the remaining berries in a saucepan, add sugar and heat under the lid until the berries are completely softened and the sugar is dissolved. Then rub the contents through a sieve and pour the resulting juice into the berries in the jars. Pasteurize at a temperature of 90°C: liter jars - 20 minutes, two-liter jars - 35 minutes, three-liter jars - 45 minutes.

13. Blackcurrant juice with pulp

1 kg of black currant berries, 1 glass of water, 0.8 liters of 40% sugar syrup.
Pour water into an enamel pan, bring to a boil, add berries and steam under the lid until completely softened. Rub the hot mass through a sieve and mix with boiling sugar syrup. Pour into jars and sterilize in boiling water (liter jars - 25 minutes). To obtain 40% syrup, take 1.5 liters of water per 1 kg of sugar.

14. Natural blackcurrant syrup

1 kg of black currants, 1.5-2 kg of sugar.
Pour the berries into jars, sprinkling them with sugar in layers, and place them at room temperature in a dark place. After 2-3 weeks, when the berries release juice and float to the surface, strain the contents of the jars through a colander. Add the sugar remaining at the bottom to the resulting syrup, heat the mass until it dissolves, pour into jars or bottles and seal. This syrup can be stored long time. The remaining berries can be used to prepare jelly, compotes, etc.

15. Blackcurrant juice

Select ripe berries (50 g), wash, pour over boiling water, pour into double-folded gauze and, pressing with a spoon, squeeze out the juice; Cook sugar moistened with water (2 teaspoons - 20 g) until it boils. Cool the resulting syrup and, when cooled, mix with berry juice in a ratio of 2/3 berry juice to 1/3 sugar syrup. Pasteurize at 90°C, seal and store in a cool place.

16. Blackcurrant jam (method 1)

1 kg of black currants, 1.3-1.5 kg of sugar, 1.5 glasses of water.
Wash the berries, dry them, and spread them on paper. Prepare syrup. Place berries in boiling syrup in portions and cook over low heat until cooked in one go.

17. Blackcurrant jam (method 2)

1 kg black currants, 1.5 kg sugar, 4 glasses of water
Place the berries in boiling water for 3-5 minutes. Strain the water in which to blanch the berries and use it to make syrup. Place the berries in boiling syrup. Cook the jam in 3-4 batches for 5-7 minutes, counting from the moment of boiling. Standing time between cooking is 6-8 hours.

18. Five-minute jam

1 kg of berries, 1.3-1.5 kg of sugar, 1.5 glasses of water.
Prepare syrup, bring to a boil. Place sorted and washed berries into boiling syrup. Bring the berries to a boil and cook for exactly 5 minutes, then pour into sterile jars and immediately seal.

19. Blackcurrant jam (method 1)

1 kg black currants, 500 g sugar.
Pour the berries into a cooking bowl, mash slightly, cover with sugar and set aside for several hours. After this, put on low heat and cook until done in one go or 2-3 times, interrupting cooking for a few minutes.

20. Blackcurrant jam (method 2)

1 kg of black currants, 500 g of sugar, 1/2 cup of water.
Pour the berries into the prepared boiling syrup and cook until tender. Interrupt cooking 2-3 times for a few minutes, skimming off the foam.

21. Blackcurrant jam (method 3)

1 kg black currants, 200 g sugar.
Pour the berries into a cooking bowl, mash, cover with sugar and boil under the lid for 20-25 minutes. Pack hot. Sterilize in boiling water: half-liter jars - 20 minutes, liter jars - 30 minutes.

22. Blackcurrant jam (method 4)

1 kg of black currants, 1.5 kg of sugar, 2 glasses of water.
Pour the berries into a cooking bowl, crush lightly, add water and 800 g of sugar. Bring to a boil over low heat, cook for 15 minutes and set aside in a cool place for 8-10 hours. Then add the rest of the sugar and cook until done.

23. Natural blackcurrant marmalade

Mash large ripe blackcurrant berries and boil them in a saucepan with a lid. Rub the hot mass through a sieve and boil until tender.

24. Blackcurrant jelly (method 1)

1 kg of black currants, 200-300 g of sugar.
Mash the berries with a wooden pestle, transfer to a saucepan and bring to a boil over low heat. Cook for about 10 minutes, then squeeze out the juice. Bring the juice to a boil over low heat, dissolve the sugar in it and cook until tender, but no more than 20 minutes. Pack hot.

25. Blackcurrant jelly (method 2)

1 kg of black currants, 1.5-2 kg of sugar. Pour the berries into a saucepan, add water and bring to a boil over low heat. Cook for 3-5 minutes, then pour the mixture into a clean flannel bag and let the juice drain. You should not squeeze out the juice, as the jelly will lose its transparency. Pour the juice into a wide-bottomed saucepan and bring to a boil. Add sugar and cook until tender, about 20 minutes. Pack hot..
The mass that remains after the juice has been extracted is rubbed through a clean sieve and marmalade is prepared from it (see recipe 23).

26. “Cold” jelly

1.6 kg of black currant berries, 1-1.2 kg of sugar, 0.5 liters of water.
Extract the juice from freshly picked berries and mix it with sugar in a 1:2 ratio. To dissolve the sugar, heat the juice slightly, without bringing it to a boil. Pour hot and seal. Store in a cool, dark place.

27. Blackcurrant fig

1 kg of black currants, 600 g of sugar, 1-2 tbsp. spoons of blackcurrant juice or water.
Lightly crush the berries, add water or juice, add sugar and put on low heat. Cook, stirring, until the mixture begins to pull away from the bottom and sides of the pan. Transfer the hot mass to a baking sheet moistened with water, level it into a layer 1-2 cm thick and dry at room temperature or in a low-heat oven at a temperature not exceeding 50°C. When the fig dries, cut it into shaped pieces and sprinkle with sugar. Store in sealed containers.

28. Blackcurrant marshmallow

1 kg of black currants, 600 g of sugar, 3/4 cup of water.
Place the berries in an enamel pan, add water and cook under the lid until softened. Rub the mixture through a sieve. Mix the resulting puree with sugar and boil in a saucepan until it reaches the consistency of thick sour cream. Place the hot mass in wooden or plywood trays and dry in an oven heated to a temperature of 60-70°C for 10-12 hours. Cover with parchment and store in a cool, dry place.

29. Pickled blackcurrant

Ingredients of the filling: for 1 liter of water - 0.12-0.15 liters of table vinegar, 750 g of sugar.
For a liter jar - 8-10 buds of cloves. 5-8 peas of allspice, a piece of cinnamon.
Fill the jars up to the shoulders with large ripe berries and pour over the hot marinade. Sterilize in boiling water (jars of any capacity - 3 minutes). Pickled currants are served with meat dishes.

30. Pectin dressing

1 kg of black currants, 1-1.5 kg of sugar, 1 glass of water.
Place the berries in a saucepan, add water and steam under the lid until softened. Do not bring to a boil. Rub the hot mass through a fine sieve. Add sugar to the puree, stir and pour into jars. Sterilize in boiling water: half-liter jars - 7 minutes, liter jars - 10 minutes, three-liter jars - 20 minutes.

31. Currants, frozen in bulk

Select large and undamaged berries, wash and dry, place in molds or on a tray and freeze. Place frozen berries in plastic bags made of thin cling film, seal and store in the freezer.

32. Currants, frozen with sugar

1 kg of black currants, 150-200 g of sugar.
Select large, undamaged berries, wash, dry, mix with sugar and place in molds for freezing. Wrap frozen briquettes in film, fold and store in the freezer.

33. Currants frozen in syrup

Syrup composition: per 1 liter of water - 1 kg of sugar.
With this freezing method, all the properties of blackcurrants are preserved to the greatest extent.
Wash large healthy berries, dry them and place them in paper or plastic cups or molds for freezing. Pour cold sugar syrup over the berries until they are completely immersed in it. After freezing, warm the molds slightly, remove the briquettes, pack them and store them in the freezer.

34. Blackcurrant puree, frozen

Prepare puree from ripe and healthy berries (see recipe 7). Boil the puree for high fire for 15 minutes, add sugar (400 g per 1 kg of mass) and dissolve. Place the cooled puree into cups or molds and freeze.

35.Storing blackcurrants

Black currant berries are not a long-lasting product, but in the refrigerator they can be stored for up to 2-3 months. Berries intended for storage are collected in dry weather. Blackcurrant berries are stored in Bulgarian boxes, baskets, small boxes and plastic bags. Packed in boxes or baskets, the berries can be stored for up to 20 days. Optimal temperature storage 2°C.
Black currants can be stored in plastic bags at a temperature of 0-1 °C for up to 30-45 days and at a temperature of minus 2 °C for up to 3 months. The berries are pre-cooled in the refrigerator and only then transferred to bags that are carefully tied or sealed.
Before use, the berries are pre-aged several times; hours at a temperature of 4-6°C and only then brought to room temperature.

36. Drying black currants

The berries are sorted, washed, dried and laid out in one layer on sieves. Dry at a temperature of 50-60°C for 2 hours. Make sure that the berries do not dry out. Drying is considered complete if the berries, squeezed in a fist, do not stick together. Drying in the sun is undesirable - vitamins are destroyed.

37.Jam

In the old days, jam was made without honey, evaporating the berries until thick for 5-6 hours. They did this without open fire, heating a Russian stove. It is known that it “keeps” a fairly high temperature for several hours. Nowadays, alas, you rarely see these wonderful old stoves. There are only ovens in which, according to the old recipe, you can also cook jam, only in several stages.
First, the berries are evaporated so that they are reduced in volume by 2-3 times on the stove in a saucepan over low heat. Then they continue to evaporate in the oven to the required consistency - so that the mass decreases by 6-10 times, depending on the sugar content of the berry. For example, strawberries - 6 times, currants - 7 times, raspberries - 8 times, gooseberries - 9 times.

38.Decoction of blackcurrant leaves
2 tbsp. spoons of crushed leaves pour 1 glass of cold water and boil in a water bath for 10–15 minutes. Cool. Strain. Take 1 tbsp. spoon 3 times a day.

39.Currants, candied with twigs

Currant branches, 800 g of sugar, a glass of water, powdered sugar.
Boil syrup from sugar and water, dip currant branches into it one by one, allowing excess syrup to drip off, and roll in powdered sugar. Arrange the twigs in one row on a baking sheet, sprinkled with sugar, and dry in the oven over low heat. Then roll in powdered sugar again, transfer to a jar, and tie with parchment paper.

40.Assorted currant jam

500 g black currants, 500 g red currants, 500 g apples, 2 cups peeled walnuts, 500 g sugar, 1.5 kg honey

Sort out the currants, rinse, place in a saucepan, add 1 glass of water and cook over low heat under a tightly closed lid until soft. When the berries soften, mash them and rub through a fine sieve. In an enamel basin, bring honey and sugar to a boil, then add peeled apples, chopped nuts and grated currants, cut into slices. Cook the mixture over low heat for 1 hour, stirring gently. Pack the finished jam into jars and roll up.

41. Blackcurrant tincture

Pour 500 g of black currants into a bottle and fill with 1 liter of high-quality vodka (the proportions can be arbitrary, but not in the direction of reducing the number of berries). Seal the bottle and place it in a dark place for 4-5 months, preferably until New Year or Christmas. Before the holiday, drain the tincture, filter and bottle it.

42. Blackcurrant kvass

1 kg of black currants, 3 liters of water, 10 g of yeast, 1 glass of sugar, 2 tbsp. l. raisins

Squeeze the juice from the berries, add cold boiled water, sugar dissolved in warm water yeast and leave the mixture for 10-12 hours to ferment. Then strain the kvass, pour into bottles, put 3-5 raisins in each bottle, cork and put them on their side in a cold place for 1 day.

BY THE WAY, you can prepare this kvass with spices - cloves and cinnamon. Add them along with sugar and yeast at the rate of 0.5 g ground cinnamon and 3 cloves per 1 kg of berries.

43.Keeping berries fresh

In sunny weather, wash the berries on the bushes with a watering can or hose and allow to dry; hands and scissors are wiped with vodka. The berries are cut directly into a bottle that has been sterilely treated in advance; To make them fit more tightly, shake the bottle. Once filled to the top, it is immediately closed with a sterile stopper and filled with sealing wax or paraffin. Store in a cool, dry place at a temperature no higher than 5-6° in a horizontal position.

44.Assorted marmalade in Polish

500 g black currant berries, 500 g gooseberries, 500 g apples, 500 g pumpkin, 400 g sugar.

Cut sweet apples into slices without peeling and place in a saucepan. Peel the mature pumpkin from seeds and skin, cut into pieces small pieces and also put it in the pan. Pour in a few tablespoons of water and steam the apples and pumpkin under the lid until completely softened. Rub the hot mass through a sieve. Mash the blackcurrants and gooseberries with a wooden pestle, add sugar, stir and heat until the sugar is completely dissolved. Rub this mass through a sieve and then mix with apple and pumpkin puree. Cook until done, pack hot.

45.BLACKCURRANT SAUCE-SYRUP

Ripe berries are mashed in a saucepan and rubbed through a sieve.
The puree is placed in boiling syrup (1.5 kg of sugar and 1 liter of water per 1 kg of berries).
Cook for 2-3 minutes over low heat.
The finished syrup sauce is placed in jars, pasteurized for several minutes, sealed and placed in a cool place. .

46.Jam “on twigs”.

You will need such a blank for original decoration many culinary products.

Place the currant bunches in a colander and wash them. Boil syrup from sugar, dip the brushes into it, let them boil twice, then transfer the berries on the branches into a jar. The syrup is finally boiled down, cooled and the berries are poured into jars. After complete cooling, close the jars with lids or simply parchment paper.

47. Currant liqueur and wine

Blackcurrant is preferred in liqueurs and wines - it is rich in essential oils, which provides a persistent aroma and rich flavor. For liqueur, take 3 kg of currants, 0.25 liters of alcohol and 1 kg of sugar. The washed currants are poured into a bottle, layered with sugar and left in a warm sunny place for 4 days (the bottle is shaken from time to time). When fermentation begins, a water seal is placed on the bottle (fermentation time is 1.5 months). After this, the liqueur is filtered, alcohol is added (60 g per 1 l), poured into prepared bottles and sealed. To prepare wine, squeeze the juice from 2.5 kg of berries, pour it into a bottle along with the finished syrup (1.5 kg of sugar per 5 liters of water). Fermentation (under a water seal) usually takes a week at a temperature of 22-25ºС, after which the wine is carefully filtered, bottled and corked. .

48. Stacked honey

Pour four glasses of water into a large saucepan, add 2 kg of honey and cook the syrup, stirring the mixture and skimming off the foam. Fill a bottle with a narrow neck with currants and pour the cooled syrup over the latter. Cover the bottle with a damp towel and leave in a warm room for three days to ferment. Lovers of strong drinks can add yeast to the berries. When the mixture has fermented, the bottle is taken out into the cold and left to mature, covering the hole with a tightly rolled piece of gauze. After three months, the honey is ready for consumption. The taste of the honey drink improves the longer it is stored.

49.Syrup for cocktails

Add 300 ml of water to 1 kg of peeled and well-washed currants. Pour another 1 kg of sugar into the bottle and let the contents brew in a warm place for 2...3 hours. Stir the resulting mass well, strain and boil with the main syrup. The latter is prepared as follows: by mixing 1 liter of water and 1 kg of sugar, the solution is boiled, cooled, and filtered. Next, the finished syrup for cocktails is poured into bottles and sealed well. The ratio of blackcurrant syrup to main syrup is 1:1 (by volume).

50. Spottykach

Sort out 1 kg of berries, wash thoroughly, dry on gauze, place in an enamel pan, and cover. Place the contents of the pan in a linen bag to drain the juice. Boil a thick syrup from 1 kg of sugar and 3.5 glasses of water, skimming off the foam. Pour currant juice into the prepared syrup, boil again, remove from heat, add 0.75 liters of vodka, stir everything well, put on low heat and, without bringing to a boil, stirring continuously, let the liqueur thicken. After this, the drink is cooled and bottled, which are closed and stored in a cool, dry place.

Sort the currants, wash them, drain them and crush them in a porcelain bowl. After 4 hours, rub it through a sieve, add sugar and vodka to taste to make a puree. Place in a cold place (at the dacha - this is a cellar), after two months, filter the mixture and bottle it.

Select large sweet currants, wash, dry and pour into a bottle. Put 25...30 finely chopped young blackcurrant leaves there, add two teaspoons of spices (angelica seeds, cardamom, black pepper, lemon zest, Bay leaf, taken with a ratio of 1.2:2:1:4:1), pour the berries with strong (42...45°) vodka (1 liter of vodka per 1 kg of berries) and put in warm place for 1.5 months. Then strain the infusion, filter through cheesecloth, let it sit for several days and, separating it from the sediment, add boiled sugar syrup (600 g of sugar per 1 liter of water). The finished liqueur is bottled, sealed and stored in a cool place.

53.Liqueur “Fruit and berry assorted”

A 5...10-liter bottle is successively filled with berries, fruits and sugar. First, put 1 kg of washed and sorted strawberries into the bottle, pouring 0.5 kg of sugar into it. A day or two later, 1 kg of black currants with the same amount of sugar is poured into the same bottle. Next, add cherries, raspberries and, possibly, apricots one by one, not forgetting about the next portions of sugar. From the very beginning, the bottle should stand in the sun with the neck covered with gauze. After filling the last layer of berries, the bottle is still kept in the sun for two weeks. Then pour vodka at the rate of 1 liter of alcohol per 1 kg of berries, tightly seal the bottle with a stopper and put it in a cold place for one month. After this, the liqueur is filtered and bottled, sealed with a cork. The liqueur will be ready after 3...4 months.

54.FRESH BLACKCURRANT (1 METHOD)

Sort the berries, selecting those that are unripe and without the slightest damage, then rinse with cold water and dry in the shade, only

Not on the newspaper. After this, prepare the dishes - boiled, dried wide-neck bottles. At the bottom of each of them put

A layer of thinly sliced ​​pieces of freshly dug horseradish roots. Cover them with round cardboard cut to the shape and size of the bottom

Bottles. First make several holes in the cardboard and soak it with wax or paraffin so that it does not “pull out”

From horseradish and berries moisture. After this, fill the bottle with berries, seal with boiled corks and fill with sealing wax. Instead of

Bottles can be used in half-liter jars, rolling them with lids. Berries in the cellar, underground or in a cool room

Thanks to the phytoncidal effect, horseradish will last until spring.

55. GREEN CURRANT JAM (an old recipe)

Wash green currants in cold water. Place a few in a saucepan

Cherry leaves, add water, boil. When

The water will turn green, remove the leaves and add the berries to the boiling water for a minute. Then place the berries in a sieve, pour cold water over them and

Place in ice water and leave for several hours to allow the berries to become stronger. Then drain the water. Prepare sugar syrup

Boil, add the berries and bring to a boil three times, each time removing the bowl from the heat for 2-3 minutes to remove the foam. After

Cook until done over the lowest heat. Let the jam cool without covering it with a lid. Then put it into small jars,

Cover with wax paper and tie.
For 400 g of berries - 800 g of sugar, 1 glass of water.

Black currant for the winter is one of the most popular blanks. You can prepare a lot of valuable dishes from it. The main thing is to follow the recipe, cleanliness when preparing, and in winter you will definitely be pleased with a jar of delicious delicacy.

Black currant berries are not a long-lasting product; most often, various preparations are prepared from them.

But few people know that in the refrigerator, berries can be kept fresh for up to 2-3 months.

To do this, they are collected in dry weather, when the dew has subsided; it is best to pick them in clusters.

Then they are carefully placed in Bulgarian boxes, baskets, small boxes and plastic bags.

Berries packed in boxes or baskets can be stored for up to 20 days. The optimal storage temperature is 0 °C.

Before consuming such berries, they are first kept for several hours at a temperature of 4–6 °C and only then brought to room temperature.

Black currants for the winter - the most delicious recipes

You can make a lot of black currants delicious preparations: jam, marmalade, jam, compote, juice, jelly, and even freeze it entirely with berries and individual clusters.

Blackcurrant compote for the winter

We offer you two popular recipes:

• Blackcurrant compote

Ingredients: 0.8–1.2 kg of sugar per 1 liter of water.

Place the prepared berries in jars up to their shoulders and pour boiling syrup over the edges of the neck.

After 3-5 minutes, drain the syrup, bring to a boil and pour it over the berries in the jars again.

Repeat this operation again.

Pour the syrup a third time so that it slightly overflows the edges of the neck.

Immediately seal and turn upside down until cool.

• Blackcurrant compote

Ingredients: 500–600 g sugar per 1 liter of water.

Prepare syrup by dissolving 3 tbsp in 1 glass of water. l. Sahara.

Pour the berries into an enamel pan, pour in syrup, bring to a boil and set aside for 8-10 hours.

Then drain the berries in a colander and place in jars.

Add the remaining sugar to the syrup, bring to a boil, filter and pour into jars with berries.

Sterilize in boiling water.

• Blackcurrant juice with pulp

You can make juice from black currants for the winter.

Take:

• 1 kg black currants,
• 1 glass of water,
• 0.8 liters of 40% sugar syrup.

Pour water into an enamel pan, bring to a boil, add berries and steam under the lid until completely softened.

Rub the hot mass through a sieve and mix with boiling sugar syrup. Pour into jars and sterilize in boiling water.

To obtain 40% syrup, take 1.5 liters of water per 1 kg of sugar.

• Natural blackcurrant syrup

Recipe for 1 kg of black currants and 1.5–2 kg of sugar.

Pour the berries into jars, sprinkling them with sugar in layers, and place them at room temperature in a dark place.

After 2-3 weeks, when the berries release juice and float to the surface, strain the contents of the jars through a colander.

Add the sugar remaining at the bottom to the resulting syrup, heat the mass until it dissolves, pour into jars or bottles and seal.

This syrup can be stored for a long time. The remaining berries can be used to prepare jelly, compotes, etc.

Blackcurrant jam for the winter

• Blackcurrant pureed with sugar

1 kg of black currants, 1.5–2 kg of sugar.

Select large berries, chop, mince and mix with sugar.

Stir until the sugar is completely dissolved.

Place the resulting mass into jars and seal. Store in a dark, cool place.

• Blackcurrant with sugar

1 kg of black currants, 0.7–1 kg of sugar.

Mix the sorted and washed berries with sugar and place in jars.

Place the jars in a cool place for 10–12 hours, then add berries and sugar and pasteurize them at 80°C.

• Blackcurrant with sugar in its own juice

1 kg black currants, 500–700 g sugar, 2 tbsp. l. blackcurrant juice.

Sort the berries, wash, dry and pour into an enamel pan with a wide bottom. Add sugar, juice, stir and heat over low heat, covered, to 85 °C.

Heat at this temperature for another 5 minutes until the berries are covered with juice, then immediately put them into jars along the edge of the neck and seal with tin lids.

• Blackcurrant jam

1 kg black currants, 500 g sugar.

Pour the berries into a cooking bowl, mash slightly, cover with sugar and set aside for several hours.

After this, put on low heat and cook until done in one step or 3 times, interrupting cooking for a few minutes.

• Assorted blackcurrant and fruit marmalade

This is very delicious recipe and to prepare it you need to take:

0.5 kg black currant berries,

0.5 kg gooseberries,

0.5 kg apples,

0.5 kg pumpkin,

0.4 kg sugar.

Cut sweet apples into slices without peeling and place in a saucepan.

Peel the mature pumpkin from seeds and skin, cut into small pieces and also place in the pan.

Pour in a few tablespoons of water and steam the apples and pumpkin under the lid until completely softened. Rub the hot mass through a sieve.

Mash the blackcurrants and gooseberries with a wooden pestle, add sugar, stir and heat until the sugar is completely dissolved.

Rub this mass through a sieve and then mix with apple and pumpkin puree. Cook until done. Pack hot.

Blackcurrant puree with sugar for the winter

Blackcurrant puree turns out to be very tender and can easily replace jam.

• Blackcurrant puree with sugar

1 kg of black currants, 1.5–1.8 kg of sugar.

Pour the berries into a saucepan, add a few tablespoons of water and steam under the lid until softened. Rub the hot mass through a sieve.

Add sugar to the resulting puree and mix thoroughly.

To dissolve the sugar, place the puree in a cold place for 10 hours.

When the sugar is completely dissolved, pour the puree into jars or bottles, seal and store in a cool, dark place.

• Blackcurrant puree with sugar

1 kg of black currants, 0.8–1 kg of sugar, half a glass of water.

Steam the berries under a lid with a small amount of water and rub through a sieve.

Mix the resulting puree with sugar, heat to 70–80 °C, dissolve the sugar in it and pour the mixture into jars. Sterilize in boiling water.

• Natural blackcurrant puree

1 kg of black currants, a third of a glass of water.

Steam the berries under the lid, add water and rub through a sieve.

Place the puree on low heat, bring to a boil, then immediately pour into hot jars and seal.

Blackcurrant jelly for the winter

Currant jelly is a favorite delicacy among gourmets; some housewives like to make it more than jam.

Take:

• 1 kg black currants,
• 200–300 g sugar.

Mash the berries with a wooden pestle, transfer them to a saucepan and bring to a boil over low heat. Cook for about 10 minutes, then squeeze out the juice. Bring the juice to a boil over low heat, dissolve the sugar in it and cook until tender, but no more than 20 minutes. Pack hot.

• "Cold" jelly

Take:

• 1.6 kg black currants,
• 1–1.2 kg sugar,
• 0.5 liters of water.

Extract the juice from freshly picked berries and mix it with sugar in a 1:2 ratio. To dissolve the sugar, heat the juice slightly, without bringing it to a boil.

Pour hot and seal.

Store in a cool, dark place.

Other blackcurrant preparations for the winter

Tired of jam and jam? Want something new? We offer several proven recipes for unusual preparations.

• Blackcurrant marshmallow

Take:

• 1 kg black currants,
• 600 g sugar,
• 1 glass of water.

Place the berries in an enamel pan, add water and cook under the lid until softened.

Rub the mixture through a sieve.

Mix the resulting puree thoroughly with sugar and boil in a saucepan until it reaches the consistency of thick sour cream.

Place the hot mass in wooden or plywood trays and dry in an oven heated to 60–70 °C for 10–12 hours.

Cover with parchment and store in a cool, dry place.

• Natural black currant

Select large berries, wash and fill the jars with them up to the hangers. Fill the filled jars with boiling water and sterilize in boiling water.

• Pickled black currants

Ingredients of the filling: for 1 liter of water, 0.12-0.15 liters of table vinegar, 750 g of sugar.

For a liter jar: 8-10 buds of cloves, 5-8 peas of allspice, a piece of cinnamon.

Fill the jars up to the shoulders with large ripe berries and pour over the hot marinade. Sterilize in boiling water.

Pickled currants are served with meat dishes.

How to freeze blackcurrants?

You can freeze it in two ways:

• Currants frozen in bulk

Select large and undamaged berries, wash and dry, place in molds or on trays and freeze.

Place frozen berries in plastic bags made of thin cling film, seal and store in the freezer.

• Currants frozen with sugar

For 1 kg of black currant berries, take 150–200 g of sugar.

Select large, undamaged berries, wash, dry, mix with sugar and place in molds for freezing.

Wrap frozen briquettes in film, fold and store in the freezer.

Drying black currants

The berries are sorted, washed, dried and laid out in one layer on sieves.

Dry at a temperature of 50–60 °C for 2–4 hours. Make sure that the berries do not dry out.

Drying is considered complete if the berries, squeezed in a fist, do not stick together.

Drying in the sun is undesirable, as this destroys vitamins.

Black currants for the winter are delicious! Cook with pleasure!!!