Currant - delicious berry, rich in vitamin With and containing natural pectin. It is great for preparing jams, jams, jellies and compotes. In our selection of currant recipes, you will find simple and tasty preparations for the winter.
For blanks, you can use the berries of red, black and white currants. Jelly is better made from red currant berries, thanks to the pectin contained in the berries. Blackcurrant is better suited for making jam and grinding with sugar. white currant can be added to compotes.
It is not difficult to prepare such jam, and you can use it as an additive to desserts.
You will need: 600 g of berries, water, sugar, zest and juice of half a lemon.
Cooking. Sort the berries, remove the stems and place in a saucepan. Pour in water to cover the bottom of the pot and simmer the berries over low heat for about 5 minutes until they are soft.
Then puree the berry mass with a blender. After that, wipe the resulting puree through a sieve and remove the skin and seeds of the berries. Weigh the resulting mass and add the same amount of sugar. Place everything in a saucepan, add grated zest and squeezed juice of half a lemon, stir and bring to a boil. Boil the jam for 10 minutes, stirring and removing the resulting foam. Pour hot jam into sterilized jars and roll up.
From black currant jam makes an excellent filling for homemade pies.
You will need: 1 kg of berries, 600 g of sugar, 4 tsp. lemon juice.
Cooking. Rinse the berries, place in a saucepan and cook until soft, about 20 minutes, stirring occasionally. Add sugar lemon juice, bring to a boil and cook for another 20 minutes. Test the readiness of the jam by dropping a drop onto a chilled saucer. If the syrup does not spread, the jam is ready. Immediately pour it into jars and roll up.
The currant “five-minute” recipe speaks for itself - it is prepared in just 5 minutes.
You will need: 1 kg of blackcurrant berries, 1.2 kg of sugar, 1.5 cups of water.
Cooking. Rinse the berries, remove the branches. Make syrup from sugar and water. Put the berries in it and cook for 5 minutes. Pour the jam into prepared jars and roll up.
Redcurrant berries contain natural pectin and gel well.
You will need: 1 kg of berries, 500-600 g of sugar, 120 ml of water.
Cooking. Rinse the berries and place in a saucepan with a thick bottom. Add water and cook, stirring, for about 20 minutes.
Then crush the berries with a potato press and put in cheesecloth folded in several layers. Hang and leave overnight to drain all the juice. Measure the resulting juice, pour it into the pan and add equal amount Sahara. Bring the mixture to a boil, stirring, and cook until the jelly begins to thicken. Pour hot jelly into jars, sterilize and roll up.
A very simple compote recipe.
You will need: berries, 1 liter of water, 1.5 kg of sugar.
Cooking. Rinse the berries and arrange in jars. Mix sugar and water and make syrup. Pour berries with hot syrup, sterilize and roll up.
To diversify the taste of compote, add strawberries to currants.
You will need: 250 g currant berries, 250 g strawberries, 1 glass of sugar, 2.5 liters of water.
Cooking. Rinse the berries and arrange in jars. Boil water, dissolve sugar in it and pour the berries with the resulting syrup. Sterilize jars of compote and roll up.
Raspberries and currants are perfectly combined in compote, which turns out to be very fragrant, with a rich berry flavor.
You will need: 1.5-2 cups of currants and cherries, 1.5 cups of sugar, 1 tsp. citric acid, water.
Cooking. Rinse and dry the berries, place in a three-liter sterilized jar. Add sugar and acid. Boil 5 liters of water and immediately pour over the berries, cover and roll up.
You will need: 250 g blackcurrant berries, 150 g cherries, 200 g sugar, 3 liters of water.
Cooking. Rinse the berries. Boil water, add sugar and berries. Boil until the berries float. Then transfer the berries to a jar, pour over the syrup and immediately roll up.
Use only good, whole currants and gooseberries for compote.
You will need: 1 glass of currant berries, 1 glass of gooseberries, 100 g of sugar, 2 liters of water.
Cooking. Wash the berries well. Boil water, add sugar and berries. So that the gooseberries do not lose their shape, they can be pierced with a toothpick. Boil compote for 7-10 minutes, immediately pour into sterilized jars and roll up.
Currant berries can simply be ground with sugar and frozen, and then used as a filling for pies or an ingredient in sauces.
You will need: 1 kg of blackcurrant berries, 1.5-2 kg of sugar.
Cooking. Rinse the berries thoroughly and dry. Grind with a blender or twist in a meat grinder until mashed. Add sugar and stir well to dissolve. Put the container with the berry mass in the refrigerator, then mix, arrange in clean containers and place in freezer.
Currants prepared without sugar are well stored for a year in a cellar or refrigerator.
You will need: currant berries.
Cooking. Rinse the berries and put them in clean jars. Fill to the top hot water, cover with lids, and place the jars themselves in a container with warm water (water bath), bring to a boil and sterilize depending on the size of the jars: half- liter jars sterilize for 15 minutes, liter - for 20 minutes. Roll up immediately.
Currant jam
Use redcurrant berries to make jam. You will get an attractive-looking blank of bright saturated color.
Cooking. Rinse the berries, place in a saucepan and crush with a potato press. Pour in the sugar and place the pot on slow fire. Cook, stirring, until sugar dissolves.
Then turn up the heat and simmer, stirring frequently, until the jam thickens. Immediately place the jam in jars, sterilize and roll up or cover with lids, cool and store in the refrigerator for up to 3 months. Currant jam
For this blank, it is better to take blackcurrant berries, it has a richer taste and aroma.
You will need: 1 kg of blackcurrant, 1.5-2 kg of sugar.
Cooking. Rinse the berries thoroughly, dry them and place them in a blender bowl along with sugar. Puree the berries until smooth. Arrange the resulting berry mass in sterilized jars, sprinkle with sugar on top, close with lids and store in a dark, cool place.
Currant juice can be prepared without sugar or added a little to taste.
The project "From the Garden" about plant growing and floriculture, landscape design and country life. All about plants, indoor and ornamental, shrubs, trees, flowers, care, planting and growing. Plant diseases, pests and their control.
So the red currant bloomed in my garden, I have been collecting all kinds of preparations for the winter from it for many decades. And not just because you like the berry, it is very useful, and some goodies are obtained only from it. Which fragrant compote, a bank is drunk by the family in one evening. And the jelly is unimaginably shimmering in the sun, it won’t work out of any other berry.
Some argue which of the currants is more useful, black or red. Yes, they are all good in their own way, their composition is different and the effect on the body too. But both are useful.
Redcurrant has the ability to lower blood sugar levels, which is very necessary for diabetics. It is also a good diaphoretic and diuretic. It can remove toxins and toxins from the body. Well, and, of course, vitamins that are transferred to all products made with soul and love for a long winter.
Redcurrant for the winter, recipes
Personally, I know a lot of redcurrant recipes. I have a fairly large area for bushes. But I try to use recipes with little or no heat treatment. The taste is delicious, but I want to keep more vitamins that we need so much in winter.
There are many recipes for which the berry needs to be chopped. With modern kitchen helpers, this is not a problem, but I still prefer to rub it through a sieve or squeeze the juice through cheesecloth, somehow it turns out tastier.
Red currant jelly
Yes, it is with this recipe that you need to start, because it is from the red currant that jelly is best obtained. The berry is gelled superbly without any additives.
We will need:
- Kilo berries
- Kilo of sugar
- Half a liter of water
How to make redcurrant jelly:
We thoroughly wash the berries and select the twigs, remove the tails. we fall asleep in a container and fill it with water, turn on the average temperature and bring to a boil, just until the moment when the water begins to spurt. We remove it from the stove and install a colander on another saucepan, where we will drain the liquid and wipe the juice. In order to achieve pure juice without stones and skins, take a fine sieve and a wooden spoon. A berry that has already been in boiling water is very easy to wipe. We rub the juice into the water where it was boiled.
Separately, we will prepare a marlechka, folded four times, in order to squeeze the cake well. We will get pure juice in a saucepan, into which you need to pour all the sugar at once and put on fire, first set the average temperature, then, after boiling, reduce and cook for half an hour.
When time passes, jelly can be poured into jars, take small ones, no more than half a liter. On top of the jelly, you can pour a teaspoon of sugar or put parchment. When cooling, the jars do not need to be turned over.
"Live" redcurrant jam without cooking
This jam is stored only in the refrigerator, so you can’t make a lot of it. But what is the use of one jar, open in winter, how many vitamins !!!
What will be needed:
- A kilo of berries
- Two kilos of sugar
How to prepare live vitamins:
As always, at the beginning we need to sort out the whole berry. Here it is impossible to prevent the ingress of unripe fruits or already overripe berries, we also carefully remove all the tails. Then you need to properly drain the water and dry the berry.
We will sterilize all the items that we will use to make this jam, you can simply scald it with boiling water.
We scroll the berry in a meat grinder, it’s easier for me to chop with a blender. Then carefully wipe it through a sieve to remove all the bones. Pour sugar into the resulting juice. Yes, you still need to squeeze the cake, there is a lot of juice left. Stir the sugar with a wooden spatula or spoon until completely dissolved. Then we lay out the jam in sterile dry jars and put it in the refrigerator.
Red currant jam
If jelly can be added as a filling to cakes and pastries from shortcrust pastry, then redcurrant jam is just great in a homemade holiday cake.
To prepare it, we will take:
- Kilo of currants
- One and a half kilos of sugar
- Half a liter of water
How to make jam:
It takes longer to cook jam than jelly, but it is somewhat easier. We also thoroughly wash the sorted berry and leave it in a colander. Let's boil a little water in a saucepan and in the same colander we will lower the berry for a couple of minutes for blanching. Then we pour it into the container where the jam will be cooked until tender, and trample it with a wooden pestle, or you can knead it with a wooden spoon.
Pour water into the berry mass and immediately add all the sugar. We begin to cook, the process will be long, you need to boil more than twice. Then you need to check that the drop does not spread. That's when it'll be ready. It remains to decompose into jars. You can store it at home.
Red currant jam
We will need:
- A kilo of berries
- Kilo of sugar
How to make redcurrant jam:
We sort the berries and wash them under the tap in a colander, leave it for a while so that the water is glass. But do not leave it like this for more than half an hour, the lower berries will begin to choke.
Pour the berries into a stainless steel bowl and pour the whole volume of sugar at once. let stand for a couple of hours, no longer needed, currants give juice very quickly.
We transfer the container to the stove and, while stirring, bring to a boil, boil for only a couple of minutes, this is enough for red currants. Immediately pour everything into jars and can be stored under nylon lids if they are tight.
Red currant jam
Jam is made in almost the same way as jelly, only the mass is thicker, due to prolonged boiling. Jam is very convenient to store, no refrigerator is required, and homemade baking with it it turns out very tasty.
What you need for jam:
- Kilo red currant
- Kilo of sugar
How to cook redcurrant jam:
For jam, you can also take an overripe, rumpled berry. we sort it out, wash it and remove the water, you can sprinkle it on a towel in one layer to dry. Then we crush the berry with a wooden pestle. If you don’t like the bones in the jam, you can also rub it through a sieve.
We mix the berry mass with sugar immediately in the cooking container and begin to cook. First, you can set the average temperature until everything boils. But then you definitely need to reduce and cook already at the very minimum, you will have to cook for a long time until you achieve the desired consistency. The marmalade is usually ready when it begins to flake off the sides of the pot. Jam, like jam, can be stored in a regular cabinet in the kitchen.
Red currant juice
Natural and fragrant, everyone likes it without exception. Prepares quickly and keeps well.
What will be required:
- Three kilo berries
- Half a kilo of sugar
- One and a half liters of water
How to make juice:
We sort out the berries, but the twigs can be left, it will be more fragrant, and they do not interfere. Pour water in a saucepan and cook for about 10 minutes. Then you need to strain the berries and rub through a sieve, you can squeeze through cheesecloth, so it turns out better. Pour sugar into the resulting juice and let it boil over low heat for five minutes. Pack in jars.
Red currant compote
Something, but I always close a lot of redcurrant compote, because we start drinking it without waiting for winter, but as soon as the jars cool down.
What we will need:
- Berry
- Sugar
How to cook:
Wash the berries well. I don’t cut ponytails for compote, on the contrary, I try to pick more with clusters, they look so beautiful. I make compote only in three-liter jars. I fill with berries by a third, maybe a little more. I measure the amount of water, just pour cold water into a jar of berries and then pour it into a saucepan.
For each three-liter jar I add one and a half cups of sugar, boil the syrup, it should cook for about five minutes until it becomes transparent. and immediately pour boiling into the berries, to the very neck, so that there is no air left in the jars. I roll it up, turn it over on the lids and wrap it in a warm blanket.
Whatever you say, it is very convenient to make jam this way. Some generally cook all the jam only in a slow cooker.
What will be required:
- Two kilos of berries
- One and a half kilos of sugar
How will we cook:
It is necessary to rinse the berry, remove all debris and allow to dry. Then we fall asleep in a bowl with sugar and let stand until the juice begins to appear and the sugar melts. Stir with a wooden spoon and cook for 20 minutes in the stew mode with the lid closed. Pour into jars immediately.
Redcurrant jam with apples
We will need for cooking:
- Kilo berries
- Half a kilo of apples
- One and a half kilos of sugar
- Lemons half a teaspoon
How to cook:
The berry needs to be washed, all debris removed and spread out to dry in one layer. Apples need to be freed from the core and peel, cut into small cubes and, so as not to darken, hold for half an hour in water with citric acid. Then drain the water off them and let them dry as much as possible.
You need to pour sugar into the water and boil the syrup, then pour the dried pieces of apples into it and cook for ten minutes. Then pour the berries there and just bring to a boil. Allow to cool, at the end put it back on the stove and cook until it is ready. Pack in jars.
Frozen redcurrant
Of the ingredients, you will only need a clean berry without debris, preferably dried and of good ripeness.
How to cook:
Sort the berry itself, wash it and spread it on a towel in one layer. Wait until dry. Then lay out in containers or bags and immediately place in the refrigerator, in the freezer. You can store such a berry until the next season, if you do not defrost it. In winter, you can cook compotes from it, eat it simply with sugar, add it to the fillings.
In our country, there is another culture that grows in almost every garden plot, and which is honored by both old and young - this is red currant. We will tell you about what redcurrant preparations are in the article: we have collected for you best recipes jams, jellies and frosts, with and without sugar, with and without cooking.
Red currant - the queen of taste
The scarlet berry, like its closest relatives (chokeberry and), is considered a wonderful ingredient for cooking huge number all kinds of goodies:
- amazing jams with healing properties;
- ruby jelly with a unique aroma;
- saturated compotes;
- fragrant jams;
- flavored juices.
Red currant contains almost as much vitamin C as lemon
Red currant tastes somewhat different from traditional black currant: it contains pleasant sourness, therefore, to a greater extent, gardeners grow this unpretentious crop for canning purposes. In addition, the berry, due to its composition, is well gelled during the harvesting process, so it can be easily obtained from it thick jams and jam without resorting to special gelling additives.
Gourmets take note! Scarlet berry with sourness is often added to custards for cakes and other pastries, adding freshness of taste. From it you can cook unusual fruit soups, puddings and other desserts.
Redcurrant - a powerful vitamin cocktail
The fruits of this scarlet berry, be it fresh currant or canned, they are distinguished by an incredible healing effect, not inferior. Only a baby has not heard of this. The content of organic acids, fructose, vitamins A, P and C in this berry exceeds their amount in chokeberry culture, and a wide range of B vitamins has a truly healing effect on the body - the culture is often used as an effective diuretic, diaphoretic, anti-febrile and hemostatic agent, protects from strokes.
From red currants, you can cook not only jams, but also juices, fruit drinks and compotes
Regular consumption is also recommended for those suffering from diabetes and gout, because the berry normalizes metabolic processes and activates all the body's defenses. Summarizing the above, we can conclude: fresh fruits, like canned red currants, are an amazing natural healer that relieves the symptoms of flu and colds, improves general condition and increases immunity (for this purpose, the use of currants is especially recommended by doctors in the off-season).
If redcurrant grows in your garden plot, but you have never harvested it for the winter, then we highly recommend trying it! You definitely won’t have to regret this, because redcurrant preparations for the winter do not take much time and will not require special strength from you, but interesting recipes with and without boiling there is a great variety.
Attention! main feature cooking currant jams and jamming lies in the fact that preservation is not complete without rubbing through a sieve. This will allow those who do not really like to find them in the finished product to no longer think about the skin and bones.
If you prefer maximum benefits with minimum effort, we recommend trying the cold-preserved currant jam recipe without resorting to heat treatment.
"Cold" jam
The cooking recipe involves the use fresh fruit and sugar (ratio 1:2). To begin with, the berries are sorted out, carefully washed, dried and crushed using a meat grinder (it can be a blender). If you have a wooden spoon or spatula on your household, great! It will come in handy for mixing grated berries with sugar. The berry mass must be stirred until the sugar is completely dissolved. The finished puree is transferred to clean jars and sealed with lids. It is better to store such a product only in the refrigerator.
Cold jam has a lot of poles: from ease of preparation to preservation of vitamins
Ruby jelly jam
For cooking delicious dessert you will need freshly picked berries, sugar (ratio 1: 1), water (200 ml). Sorted and washed currants are placed in a container, filled with liquid, brought to a boil and boiled for 2-3 minutes. Then the mass is rubbed through a sieve. Sugar is poured into the currant puree and boiled for 20-30 minutes, after which the mass is poured into sterilized jars and hermetically sealed.
Red currant jam is a dessert that boosts the immunity of the whole family during the cold season
Of course, there are many recipes for jams from fresh currant berries with the addition of sugar, honey, apples, vanillin, walnuts- each of these components is able to make the currant delicacy more interesting, and its taste more vivid and unexpected.
Amazing walnut-honey currant jam
To prepare the treat, you will need the following ingredients:
- red currant fruits;
- apples;
- sugar (0.5 kg);
- natural honey (1 kg);
- walnut (300 g).
The berries of the red currant are sorted, washed, placed in a bowl, filled with water, and then slightly boiled. The softened fruits are ground through a sieve or crushed with a blender. The resulting mass is set aside for a while, and from granulated sugar and natural honey syrup is being prepared. Then it is boiled, added apple slices, crushed walnut. All this mass is brought to a boil, currant puree, which we have already prepared, is poured into it, and continues to boil for about 1 hour.
You can add any nut whose taste you like to currant and nut jam
Attention! Remember the need for constant stirring, make sure that the jam does not burn! Engage in conservation with love and warmth!
The finished treat (otherwise it cannot be called) is laid out in jars and hermetically sealed.
As you have noticed, there is nothing supernatural in the cooking technology and recipe, but what an unusual taste culinary perfection will have! You can't even imagine! It is not a shame to serve such a dessert for a festive tea party with pastries and ice cream!
Purple Currant Jam
For harvesting, stock up on freshly picked berries (2 kg), cherries (1 kg) and sugar (1 kg).
Puree is made from currant fruits, sugar is added, the resulting mass is boiled until thickened. The remaining fruits are washed, sorted, pitted and transferred to the berry mixture. The mass is boiled again until cooked. When cooking, the jam must be stirred, and at the end put into jars and cork.
Do not be too lazy to rub the jam through a sieve - the dish will be unusually tender
Not less than unusual taste obtained and watermelon-currant jam.
Watermelon-currant jam
To prepare such an unusual jam, you will have to stock up on watermelon pulp (1 kg), fresh currant berries (1 kg) and sugar (1.5 kg).
Sorted and washed berries are ground with sugar, chopped watermelon pulp. The mass is placed on the stove and boiled. You are provided with an aroma in the kitchen, it remains to show your willpower and cook the jam until cooked - and this is about 30 minutes. The boiled mixture is rubbed through a sieve and packaged in sterilized jars. It is recommended to store the currant miracle in the refrigerator.
Currant juice
To make the juice rich and fragrant, you will need freshly picked berries (3 kg), sugar (0.5 kg) and water (1.5 l). Currant fruits are moved, washed, filled with water and boiled for about 10 minutes. Then we take gauze and filter. It's time to add all the sugar and bring the strained juice to a boil.
Currant juice will be loved by all members of your family
You do not need to boil for a long time: just 2-3 minutes is enough, after which hot juice poured into three-liter bottles and sealed with lids. You can store such a drink for a long time, but whether it will work out or be drunk by the household in the fall is another question!
Freezing red currants
You can use two methods:
Method number 1 (without sugar). fresh berry sorted, washed and dried. The berries are laid out in a single layer on a baking sheet and placed in the freezer. Then they are transferred to bags and returned to the refrigerator again, but for long-term storage.
You can use frozen currants in winter for any dishes, as you would with fresh berries.
Method number 2 (with sugar). Sorted currants sprinkled with sugar are crushed with a blender, packed in containers and sent to the freezer.
Of course, all these goodies can be bought in the store. But why, if you can cook at home with love and care for your loved ones unusual recipes for the winter? Culinary inspiration for you!
How to make redcurrant jam: video
Red currant blanks for the winter: photo
From red currants, according to recipes for the winter, you can make a lot of tasty, fragrant and healthy canned treats. This and jam, cooked in regular saucepan or in a modern multicooker; and thick, marmalade jam, which is so nice to spread on a thin slice of bread and butter; and delicate, sweet jelly, which gives a special charm to daily tea drinking, and spicy sauce, which successfully complements homemade pancakes, pancakes or biscuits. Apart from classic blanks, it makes sense to try and more original variants recipes, for example, preserve a juicy berry without sugar at all or use natural stevia as a sweetener, famous for its low calorie content and pleasant, unobtrusive taste.
Redcurrant - recipes for the winter of sugar-free jam
Red currant berries, this recipe suggests preparing without sugar. Syrup is freshly squeezed. currant juice slightly diluted with water. If this component is not at hand, you can replace it with a store-bought version in a tetrapack. However, it must be exactly 100% natural juice, not a drink or sweetened nectar. Only then will the fruits not sour and retain their original shape.
Necessary ingredients for sugar-free currant jam for the winter
- red currant - 2 kg
- currant juice - 1 l
- water - 1 l
Step-by-step instructions for a jam recipe for winter without sugar
Redcurrant - recipes for winter jams in a slow cooker
Making redcurrant jam for the winter in a slow cooker is so simple that not only experienced hostess, who has rolled over more than one hundred cans in her lifetime, but also a person who has never cooked anything more complicated than scrambled eggs in her life. If you don't want to deal with tin lids, you can simply cork the jars with nylon and leave the workpiece to be stored in the refrigerator. It is not worth worrying about the fact that currants will take up space. The delicacy turns out to be so tasty that it is eaten long before the onset of winter cold.
Ingredients for the recipe for redcurrant jam for the winter in a slow cooker
- red currant - 1 kg
- granulated sugar - 1 kg
Step-by-step instructions for a recipe for harvesting in a slow cooker for winter
- Sort the berries, remove leaves, twigs and debris, rinse under cold, running water and discard in a colander to drain excess liquid.
- Place the dried currants in a multi-cooker bowl, sprinkle with sugar, mix very gently and leave for a couple of hours so that the berries let the juice flow.
- After the time has elapsed, set the “Extinguishing” mode on the unit and cook the jam for at least one hour.
- Pack the hot dessert in sterilized jars, cork with lids, cool and store in a cool place protected from sunlight.
Red currant - recipes for the winter of delicious jam
Redcurrant jam prepared for the winter according to this recipe turns out to be richly sweet and fragrant. Dense, slightly viscous consistency, makes it easy to spread on a slice of bread, biscuits and crackers or use as a homemade filling. biscuit rolls, yeast pies or donuts. The workpiece is perfectly stored even when room temperature and even over time does not lose its bright palatability and useful properties.
Redcurrant jam recipe ingredients for winter
- water - ½ l
- red currant - 1 kg
- sugar - 1.5 kg
A step-by-step recipe on how to cook currant jam for the winter
- Free the berries from the twigs, wash well, discard in a colander and blanch in boiling water for 2 minutes.
- Then place the berries in a deep enameled container and carefully knead with a pestle. Add water and sugar, mix thoroughly and send to the stove.
- Set a low fire and cook the fruit mass until part of the liquid has evaporated and the volume has decreased by 2-2.5 times. In the process, stir constantly so that the fruit mass does not burn to the bottom.
- Boiling jam quickly put into sterilized jars, cover with lids and leave for 15-20 minutes. Then roll up, turn upside down, wrap with a blanket and leave for 3-4 hours. Then return the jars to their normal position and wait until they are completely cool.
- Store in a pantry or basement for 1 year or more.
Red currant - jelly recipe for the winter
Redcurrant jelly, rolled up for the winter in jars according to this recipe, has a rich sweet taste and a very delicate, refined aroma. This type of dessert is served with hot drinks such as tea, coffee and cocoa, or eaten as a sweet dish on its own.
Winter currant jelly recipe ingredients
- red currant - 1 kg
- sugar - 2 kg
- jelly - 1 sachet
- alcohol or vodka - 30 ml
Step-by-step instructions for a redcurrant jelly recipe for winter
- Sort ripe berries, rinse, peel off twigs and dry on a kitchen towel.
- Fold the prepared currants into a saucepan, mash to a creamy consistency and rub through a sieve.
- Add sugar to the fruit mass in small portions, pour in the jelly and gently mix with a wooden spoon or spatula.
- Pack the thickening jelly in sterilized jars, pour alcohol or vodka (1 tsp) on top, cork with plastic lids and store in the refrigerator.
How to cook redcurrant sauce for the winter, a recipe with a photo
The recipe for winter redcurrant sauce includes not only sweet ingredients, but also fragrant spices. Due to such interesting combination, taste ready meal It turns out very unusual and is remembered for a long time. Currant sauce is ideal for meat dishes, beautifully emphasizes the delicacy sea fish and goes well with potatoes, spaghetti and all kinds of cereal side dishes.
Ingredients for a recipe for making a spicy sauce for the winter
- red currant - 2 kg
- garlic - 3 cloves
- sugar - 2 tbsp
- cinnamon - 1 tsp
- salt - 2 tbsp
- wine vinegar - 200 ml
- bay leaf - 2 pcs
- cloves - 5 buds
- black pepper - 1/3 tsp
Step-by-step instructions for the recipe for redcurrant sauce for the winter
- Sort the berries, remove the twigs, rinse and pass through a juicer.
- Pour spices, spices, salt and sugar into the resulting juice, put on medium heat and, stirring constantly, bring to a boil.
- When the mass begins to actively bubble, reduce the heat to a minimum and cook for 30 minutes. The resulting foam must be removed.
- Put peeled garlic cloves into dry sterilized jars, fill with hot sauce, cover with lids and let stand for 15-20 minutes. Then roll up, cool completely and store in a cool place.
How to quickly prepare red currants for the winter - video recipe
Recipes for the winter suggest making ripe red currants in the form of jam, sauce, jelly or jam cooked in a slow cooker or a regular saucepan. The author of the video goes further and advises harvesting berries without heat treatment, since in this case it retains a maximum of valuable vitamins and useful substances. The processing method is very simple and takes almost no time. The berry is crushed in a blender, and then ground with sugar and packaged in sterilized, dry jars. For those who adhere to the principles healthy eating and follows the figure, it is recommended not to put sugar in the dish, but to use stevia or young honey as a natural sweetener. The finished delicacy is perfectly stored in the refrigerator for at least one year, but, as a rule, they manage to eat it long before the end of this period.
Foreword
When the harvest is harvested from the garden, from the orchard and berries, you need to make a lot of efforts to preserve the fruits of your labor. If, among other things, red currants have ripened, they will be harvested for the winter in the kitchen.
What can be cooked from red currant
Among all possible medicinal plants occupies not the last place, while greatly differing both in composition and properties from black. The easiest way is to leave the berries in their original form and freeze if your refrigerator has a quick freeze function. In the absence of such, you can prepare red currants in syrup made from part of the berries. They pour the remaining crop without twigs in containers, after which they remove the blanks for the winter in the refrigerator.
For the rest, there are a lot of ways to prepare currants for storage, but you need to remember: the less the berries were heat treated, the more they will have healing properties. Therefore, in what follows, we will consider options, starting with minimum quantity operations and ending with more complex methods of preparing fruits for long-term storage. In short, red currants can be harvested for the winter without cooking, being simply grated with sugar or even pickled, or jam, jam, marmalade, sambuc, compote or fruit drink are made from it.
Harvesting red currants without heat treatment
So, let's start with the simplest - grinding berries with sugar. To do this, we need 1.8-2 kilos of granulated sugar for every kilogram of fruit, given that red currants are slightly tart and have a slightly sour taste. We clean the berries from leaves and twigs, after which we wash them well under cold water. We are waiting for them to dry completely (we do not need excess liquid in the workpiece), after which we pour half of each kilogram of fruit required amount sugar and grind.
As the mass softens, gradually add the remaining sugar, leaving a little for twisting. Then we lay out the currants in sterilized jars, cover with a thin layer of sugar and close. Storage preferably in a refrigerator or cellar. In a similar way, jelly is made without cooking, but first you need to grind the berries in a blender and only then mix it thoroughly with sugar, which must be taken in a 1: 1 mass ratio. We remove the finished mass in the refrigerator for 3 hours, and then beat the chilled one again in a blender and transfer it to sterilized jars, close and put it in a cool place.
Interestingly, harvesting red currants for the winter can be done by pickling, that is, we need the same amount of sugar and 100 grams of vinegar, as well as half a liter of water for 1 kilogram of berries. We sterilize liter jars, put 5 cloves, cinnamon and allspice in each small quantities, after which we lay the berries, leaving a couple of centimeters on top (along the "shoulders" of the cans). We mix vinegar with water and heat until bubbles form, that is, until a slight boil, after which we pour currants with ready-made hot marinade and close with sterilized lids. We turn the jars over, cover with a blanket and wait for cooling.
Compote and juice from red currant
Even in winter, not to mention the hot summer, it is pleasant to quench my thirst with some fruit drink, and compote is great for this. It can also become a decoration. holiday table. To prepare it from red currants, we need about 300 grams of sugar and 1 sachet of vanillin for 3 three-liter jars for each kilogram of berries.
In a sterilized container, pour well-washed fruits (possibly with twigs) up to half the volume, then pour boiled hot water to the neck, temporarily cover with lids and wait half an hour. Drain the entire contents of the jars into a saucepan, pour sugar and, when it boils, cook for about 5 minutes. During this time, add a third of a bag of vanillin to each container, pour it into jars and twist it with sterilized lids, then turn it upside down, cover it with a blanket and wait for the workpiece cool down.
To get a fruit drink, you will need about 50 g of sugar and half a liter of water for every half a kilo of berries. First, we grind the berries with a wooden pestle in a mesh colander over any deep container, remove the juice (about 300 grams per kilo of currants) to the side, and pour the cake with water and cook with sugar for about 5 minutes after boiling. We filter the resulting “compote” and, having cooled, mix with fresh juice. We bottle it and put it in the refrigerator until the next holiday or for the winter.
We prepare currants in our own juice and in the form of sauce
Often various berries and their juice pure form necessary for the treatment of colds, and among them, red currant is especially valuable because it has many useful qualities. It is an excellent hemostatic agent, diaphoretic, and also saves with fever. Indispensable for diabetes, especially if prepared without added sugar. It is this recipe that will be offered further.
So, all we need is well-washed berries without stalks. We put them in an enamel pan and heat them over low heat, or better - in a water bath until juice is formed. Next, we transfer the hot berries to sterilized jars and lightly crush them so that all the currants are immersed in the liquid. Pasteurize the container in a water bath for 20 minutes. Then it remains only to take the boiled lids and tightly cork the jars, cover them with a blanket and wait until they cool down. We clean in the cellar, pantry or on the mezzanine for the winter.
Among other things, currant juice can be used as sour sauce to fried meat or to fish. It is very easy to prepare. The juice is completely squeezed out of the berries with the help of gauze, for which they can be put additionally in a mesh colander and crushed. Next, pour the entire resulting volume of juice into an enamel pan, add 100 grams of sugar for each liter and cook over low heat, stirring constantly. When the liquid decreases in volume and remains about 1 third, pour the resulting thickened sauce into sterilized jars and close with boiled lids. We are waiting for it to cool down, and put it in the cellar or in the pantry for the winter.
Currant cake can be added to dried fruits or fresh fruit when preparing compote, intended not for storage, but for quick consumption.
Red currant jam
The most common preparations of berries are, of course, all kinds of marmalades, jams, marmalade, and preserves, without which not a single spin season can do. Here is the recipe for the latter and we will start the next small list of ways to cook red currants.
Traditionally, in order to make jam, red currants are ground, but here we will look at a way to keep the berries intact. To do this, we take approximately 1.2 kilos of granulated sugar and one and a half glasses of water for each kilogram of fruit. Fill in enamel saucepan sugar with water, bring to a boil and prepare the syrup, into which we then gently lower the berries in small portions. Cooking time - 5 minutes, then just as carefully pour the jam into sterilized jars with a ladle and close with boiled lids or parchment. It is advisable to store blanks for the winter in a cool place.
Jam is very tasty, in which quality red currants are harvested for the winter by many housewives, since its storage does not require special conditions. To start, we need large saucepan filled almost to the top with water. After the water boils, we lower the colander with berries for blanching into the pan. We repeat the procedure until the entire crop of currants passes through boiling water. We transfer the processed fruits to an enameled basin, pouring 1.5 kilos of sugar for each kilogram and pouring 0.4 liters of water (also for each kg). Bring to a boil, stirring constantly, cooking time - until the volume is reduced by 2 times. We lay out in sterilized jars, which we lower into a pot of boiling water (there should be a folded towel at the bottom) for 15 minutes. Close with lids.
And finally, redcurrant jelly is beautiful and delicious preparation. Pour the berries in an enamel saucepan with cold water (0.5 liters per kilogram), put on gas and bring to a boil, during which time the berries will give juice. As soon as bubbles appear on the surface, remove the container from the stove and filter over another pan through a sieve. Next, grind the currants over a container with a decoction. We squeeze the cake, putting it in a gauze bag, then once again filter all the cooled liquid through a sieve, add sugar 1 to 1 and bring to a boil, cook for 30 minutes and pour into sterilized jars. Before covering with boiled lids, we pour a layer of sugar up to the rim, then we twist it and put it in the pantry for the winter.
