What can be prepared from white currant. Infusion of currant leaves

Whitecurrant is not as popular as black or red. But in almost every garden plot, a practical owner has planted several bushes of this berry. In vain, many gardeners do not consider white currant a “decent” berry. Cooking whitecurrant jam is far from the only way to prepare a berry for the winter. Many delicious desserts can be made from a nondescript berry at first glance.

White currant jam: tasty and healthy!

From it, skilled housewives prepare compotes, marshmallows, marmalade, jelly, wine and many other goodies. This modest berry, like no other in your garden, contains so much useful substances: vitamins, minerals, antioxidants. White currants are sweeter than red ones, and even when cooked, most of the vitamins and other useful substances remain in it.

Of course, it is very necessary to eat white currants in fresh, even straight from the bush. But if the year turned out to be fruitful, and there are more than one bushes with berries, then it is worth processing the berries for the winter in order to preserve the harvest.

family tea party winter evenings, the pleasant sour taste of whitecurrant jam will remind you of the warmth of the past summer, fill the conversation with dear memories.

How to cook whitecurrant jam for the winter

There are a lot of recipes for white currant jam. For a variety of taste, colors are added to it: cherries, red currants and many other berries and fruits.

Classic recipe

This dessert recipe is easy to make. Thus, jam is made not only from white currants, but also from many other fruits.

Ingredients:

white currant berries - 1.5 kg;
granulated sugar - 1.5 kg;
water - 1 glass.

Let's start cooking a treat.

Separate the berries from the branches. Go through. Rinse them carefully in a colander under running water. The pressure of water should be gentle so as not to damage the fruit, since the berry is fragile, small.
Pour granulated sugar into a container designed for cooking. Pour water.
Put on the stove for slow fire. Before the syrup boils, do not forget to constantly stir with a non-metallic spatula.
Add the berries to the boiling syrup and cook for 20 minutes until fully cooked, stirring occasionally.
Pour the hot jam into sterilized jars, tighten the lids and store in a cold place: cellar, basement, refrigerator.

Note. Use a stainless steel pot to cook jam. Enameled is not suitable for this purpose, the granulated sugar in it will burn, as a result: a dessert with an unpleasant aftertaste and damaged dishes.

The jam turns out fragrant, beautiful amber color. Drink tea, bake sweet pies, just smear jam on bread. Children gobble up such sandwiches on both cheeks!

White currant jam without cooking

This delicacy is an unusual dessert, but therefore more original. The secret of its sophistication is in the addition of blackcurrant.

Ingredients:

2 kg of white currants;
650 grams of black;
2.7 kg of granulated sugar.

Let's start preparing an unusual jam.

Berries: Rinse white and black currants thoroughly, let dry a little.
Sprinkle white currants with sugar and grind in a blender.
In the same way, but without adding sugar, chop blackcurrant berries.
Combine the berry mass: white and dark in one bowl and mix thoroughly.
Pour into plastic containers and store in freezer or just in the fridge.

Jam prepared according to this recipe is a storehouse of vitamins and minerals, so necessary for winter time especially for children. It is no coincidence that white currant is called the berry of centenarians!

The jam has a pleasant sour taste, beautiful color and spicy aroma. It can be added to porridge, yogurt, ice cream. Try it - you won't regret it!

White currant and orange - royal jam

Bring new taste notes and an unusual shade to usual jam an orange will help. It turns out a very fragrant and tasty sweet delicacy.

Ingredients:

2 kg of white currants;
4 oranges;
3 kg of granulated sugar.

We go to the kitchen to prepare an unusual jam.

Separate the berries from the twigs, sort and rinse thoroughly.
Grind white currants in a meat grinder or with a wooden pusher.
Wash the oranges, cut into small pieces. Don't forget to remove the seeds from the citrus fruits. They can spoil the taste of jam with bitterness. Scroll with the zest in a meat grinder.
Combine the berry mass with the orange mass, add sugar, mix thoroughly. Leave for 3 hours in the refrigerator. At room temperature the mixture may ferment.
Pour the jam into sterilized jars, close with sterile lids and store only in the refrigerator. You can put the jam in clean plastic containers and store it in the freezer.

Note. Jam prepared in this way is stored for no more than 6 months. The shelf life in the freezer is more than double.

The taste of jam and aroma - beyond words. If there are children in the family, then you don’t have to worry about the short shelf life. The treat will be eaten much faster.

Cooking methods

You can cook whitecurrant jam traditional way or make jelly, jam, confiture and much more. White currants, like red currants, have a lot of pectin, so no gelatin or agar-agar is required. Sweets are already thick.

Jam is also cooked in a slow cooker using the “quenching” mode. This technique will allow you to make blanks for the winter right in the country. After all, it is much easier to bring a “smart” pan than to carry a crop of berries back and forth. Yes, and it will take a lot of time, since fresh berries are not stored for long. And some housewives have adapted to make jam in a bread machine. They say it's very convenient.

Cook whitecurrant jam as you like. Imagine, create new culinary masterpieces. Please your loved ones a variety of dishes Surprise your guests with new unusual recipes!

White currant - a source of vitamins and other useful substances

The composition of this berry contains vitamins, sugars, organic acids. White currant is rich in potassium and iron, which means that it is of great benefit for of cardio-vascular system. Its feature lies in high content pectin, which helps cleanse the blood, removes salts of heavy metals from the body.

Compote of white currant

Preparing this drink is very simple. Rinse the berries first. You can de-stem them or place whole tassels in jars, then shake them to firm up. Start making syrup. For 3 kg of fruit, you need 1 liter of water and 4 cups of sugar (you can reduce or increase its amount). Pour water into a saucepan, add sugar, bring to a boil, do not remove from heat for a few minutes. Let the syrup cool, pour over the berries that you placed in the jars. Close the containers, sterilize them in boiling water for no longer than 4 minutes. In order for compote to acquire a reddish tint, it can be supplemented with any berries of this shade.

Compote of white currant

White currant jam

Preparing jam also does not take much time. For 1 kg of fruit you need to take the same amount of sugar. Separate the berries from the stem, wash, dry. To make water glass from them, it is best to spread them on a towel.

Take 1 glass of berries and sugar. Mix them, put in a cool place for 8 hours. Pour 400 ml of water into sugar that has not been used up, boil. Pour the candied fruits into the boiling liquid, do not remove from heat until they become transparent. Roll the jam into sterilized jars.

Candied fruit recipe

For a treat, you need to take 1 kg of berries. Wash them, separate the stalks.
Dissolve 1.2 kg of sugar in 1.5 cups of water. Put the pot on the fire. Bring to a boil, boil for about 5 minutes.
Strain the liquid using cheesecloth and boil again.
Pour the berries into the boiling syrup, continue to boil for about 5 minutes. Put in a cool place for 10 hours.
Put the pot back on the fire, cook until tender.
Pour into a colander, let the syrup drain. The resulting liquid can be poured into jars and rolled up. In the end, you will get jam. For candied fruits, it is not required.
Pour sugar on a baking sheet, spread the berries on it in slides. Each of them should have 10-12 fruits.
Send the baking sheet to the oven. Dry for about 3 hours at a temperature of 40 degrees.
Take out the dried fruits, form balls out of them, sprinkle with sugar and put them back in the oven. Don't change the temperature. Dry for 3 hours.
Candied fruits can dry out in winter. To prevent this from happening, you can roll them up in sterilized jars.

White currant wine

if you love homemade wine, white currant the perfect ingredient for this drink. To get 10 liters of wine, prepare:

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

Sort the berries, remove the twigs. Remove corrupted copies as well. Rinse the fruits, let the water drain, squeeze the juice. Pour 1.6 kg of sugar into it, put it in a dark place for 10 days.

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Then you need to alcoholize the drink. Add vodka to it in a ratio of 1:10. Keep it up for a week. Add the sugar you have left to the wine. Stir liquid, bottle. Seal containers and store in a cool place. After 2-3 months the wine will be ready to drink.

Aromatic currant jelly

In winter, you can get such sweets from the storage place as currant jelly. This delicacy is useful in that it does not require sugar in its preparation. large quantities. For 1 liter of juice, you need 0.25 cups of sugar.

whitecurrant marmalade recipe

Homemade marmalade is a delicacy that is enjoyed by both adults and children. The advantage of this sweetness is that it does not contain harmful chemical additives.

White currant marmalade

To prepare dessert, proceed as follows:

Pour 30 ml of water into a saucepan, pour 1 kg of berries. Cook until they soften.
Pass the puree through a sieve. Add 400 g of sugar. Boil the mass until fully cooked. Remove from heat if a drop of jam does not spread over the saucer.
Pour into molds and wait for solidification. Roll marmalade in sugar, put in a jar, seal it and store in a cool place.

Advice. If you do not accept too sweet foods in your diet, you can pickle fruits without sugar. This dish will be an excellent addition to meat and fish.

Pickled currants and sauce for different types of meat

Take liter cans don't forget to sterilize them. Put in them 5 peppercorns, 10 cloves, add a little cinnamon. Rinse the currants without tearing them off the twigs, let it dry. Fill jars to the top with it. Now it's time to start preparing the marinade.

For 1 liter of water you need 1.5 cups apple cider vinegar and 0.5 kg of sugar. Boil the liquid, pour into a container. Sterilize for about 5 minutes from the moment of boiling. Roll up. On the basis of white currant, you can cook delicious sauce to meat. Be sure to stock up on such a blank in the winter, it will become a real find for your family.

Prepare the sauce as follows:

Take 1.5 cups of currants, 100 g fresh dill and so much garlic.
Grind the ingredients using a blender. You can also grind them through a meat grinder.
Add 50 g of sugar to the mixture, boil.

Fruits and berries

Description

White currant jelly for the winter it will turn out fragrant, tender and very useful. To create it, we will not use gelatin or other preservatives. The fact is that the berries contain a large amount of pectin - natural gelatin. This pectin will be enough to thicken the jelly. It should also be noted that under prolonged exposure to high temperatures, pectin decomposes and loses its binding properties. To make the jelly the way you want, follow the instructions from the simple step by step photo prescription.

Such currant jelly is being prepared with the addition secret ingredients. To improve it taste qualities, we will cook the base together with hot chili and garlic. These two ingredients will favorably highlight the taste of white currant, emphasize it and add a little bit of piquancy. Another main ingredient in this winter harvesting is mint. With fresh mint leaves, we will boil the base, but we will also add it to final stage directly into the jelly. A delicious treat after closing should be stored only in a cold place so that it does not lose its basic qualities. Let's start cooking at home whitecurrant jelly with mint for the winter.

Ingredients

Steps

First of all, you need to stock up on white currants. You can take as much jelly as you want to get as a result. It is worth noting that for the preparation of this dish we only need juice, which means that the volume of the main ingredient will decrease significantly. We spread all the currants in a colander and rinse it thoroughly under running water. cold water, remove twigs and leaves.

Mint pick up fresh and young. Nothing if the leaves are with stems. Wash the greens thoroughly cold water and then dry on a clean kitchen towel.

Grind clean and dry mint leaves together with the stems in any way convenient for you. We send a small part of the chopped mint to the refrigerator for storage.

Into the deep enamel pan we fill in the prepared currants, we also send all the chopped mint, a couple of cloves of garlic, bay leaf and dried hot peppers Chile. Pour all the ingredients with water so that it literally covers them by 2/3 of the total volume. We turn on a small fire and begin to cook currants. Cook until the berries and garlic are soft. Carefully remove the chili from the pan, as well as the garlic cloves and bay leaves. Next, we have to use a special jelly bag, as in the photo. Pour the contents of the pan into it and leave the juice to secrete for the next 12 hours. Under the bottom we put a deep enameled bowl.

After the expiration of the specified time, the resulting juice is measured. Sugar must be added to pure juice in a ratio of 1:1. Pour the juice into a clean saucepan, add right amount sugar and send to the stove. Bring the liquid to a boil and completely dissolve the sugar crystals. After that, cook the jelly until the temperature reaches 100 degrees. Pour the remaining chopped mint at room temperature into the pan, turn off the fire. Thoroughly mix the ingredients, wait for them to cool, then pour the jelly into prepared sterilized jars, twist them with lids. delicious jelly from white currant for the winter is ready.

Bon appetit!

This berry is delicious both fresh and canned. A variety of currant varieties allows you to create the same variety on the shelves in the cellar. Red, white, black - choose according to your mood! Moreover, the choice of black, amazingly tasty and rich in vitamins like wishing "always have black caviar and drive a black Mercedes"...

The name black currant comes from the old Russian word "currant", which meant a strong smell. Red and white currants almost do not smell, but the smell of black currant is enough for everyone. Berries, leaves and branches smell.

Blackcurrant is very plastic - it is widely distributed in all countries with a temperate climate. In Russia, it is grown everywhere: both in the south and in the north. Even beyond the Arctic Circle!

Useful properties of black currant

For nutritional and healing properties one of the most valuable berry crops. It is unusually rich in vitamin C. The berries contain from 5 to 12% sugars (glucose, fructose and sucrose), 2-4% acids (citric and malic), vitamins C (80-100 mg per 100 g), B1 and carotene, pectin and tannins.

In addition, currant has a tonic effect, helps fight fatigue and bad mood, increases appetite.

Smokers should lean on blackcurrant especially, because, as you know, nicotine removes vitamin C from the body and this makes us more susceptible to various diseases.

In addition to vitamin C, currants contain many B vitamins, which not only have a beneficial effect on nervous system and help to cope with depression, fatigue and insomnia, but also significantly improve appearance condition of the skin and hair.

In addition, there are quite a lot of vitamins E and D in currants - well-known antioxidants that save you from early wrinkles and aging, currants can be safely called a beauty berry.
Blackcurrants are often cooked in brandy like cherries. You can make wine, liqueurs from it, and a drink is prepared from young currant leaves that tastes like brandy. In addition, blackcurrant leaves are placed in pickled cucumbers. Leaves brewed in boiling water resemble green tea and can pleasantly change the taste of ordinary tea. Berries are added to desserts, they make delicious jam.

Blackcurrant makes an excellent puree, not only tasty, but also extremely healthy: for 6 people you only need 225 g of currants and 75 g of sugar. Peel the berries from the twigs, sprinkle them with sugar in a bowl. Leave for 30 minutes, then you can either pass the berries through a sieve right away or, to make it easier, first beat them in a food processor and then pass through a sieve to get rid of the stones. Pour into a pitcher and refrigerate until serving or for use in the recipes below.

Useful properties of red and white currants

Although red and white currants are inferior to black ones in terms of their content of vitamin C, they overtake black ones in terms of the amount of iron needed by our vessels and potassium, which has a beneficial effect on the heart and removes excess fluid from the body, preventing swelling and bags under the eyes.

Folk currant recipes

Currant decoction

A decoction of red and white currants can replace antipyretic tablets, help with anemia, cough, atherosclerosis and rheumatism. How to prepare a decoction: wash the ripe berries, let the water drain, place in an enamel pan, add boiling water and cook over low heat for 10-15 minutes. Currant broth is recommended for those who have recently recovered from a cold or flu, during pregnancy and in other cases when the body needs in large numbers vitamins.

Decoction of dried berries with hypertension

How to prepare a decoction: 2 tbsp. spoons of dried currant berries are poured into a glass hot water, boil for 10 minutes on low heat, insist for an hour and filter. Take a decoction of 1/4 cup three to four times a day.

Juice from fresh berries currants are often used to prevent exacerbations of gastritis with low acidity, cholecystitis, intestinal dysbacteriosis. But with gastritis with high acidity

With peptic ulcer, it is better to exclude currants from the diet. Too sour berries can exacerbate these diseases.

Useful properties of currant leaves

Currant leaves can be brewed with tea to give the drink flavor and enrich it with vitamins, which are found not only in berries.

Besides currant leaves and kidneys have a bactericidal effect, and if so, you can safely add them to various pickles and marinades. Currant leaves will make your preparations unusually tasty and will not allow the contents of the jars to ferment.

Infusion of currant leaves

How to prepare an infusion: take 5 tbsp. tablespoons of dry or fresh crushed leaves pour 1 liter of boiling water and insist for an hour in a sealed container. Drink freshly prepared infusion instead of regular tea, 3-4 glasses a day. It should be noted that as remedy only young currant leaves are suitable. Harvest them in the summer, after the berries ripen. The collected leaves are slightly dried in the oven, and then dried in a dark, dry place. Use this infusion as a diuretic, laxative and diaphoretic.

Currant for a healthy complexion

To give the face a healthy color and refresh tired skin, gauze is soaked with water and then with freshly squeezed blackcurrant juice, the compress is applied to the face and neck, and held for 30 minutes. After removing the mask, wipe the face with a piece of ice or a cotton swab dipped in very cold water.

Currant Recipes

Red currant jam "Zaryanka"

1 kg of berries of large-fruited varieties of red (or white) currants, 1.3 kg of sugar, 1 glass of water, vanillin.

Sort the currants and rinse thoroughly. Boil the syrup from sugar and water in an enamel saucepan. When it boils, dip the berries into it, shake the pan to evenly distribute the currants and cook over medium heat for 20 minutes after boiling.

Then take a sample: if the chilled jam in an inclined spoon does not pour out, but is kept in the form of a jelly, then it is ready. Vanillin can be added to it and rolled up.

Currant, apple and walnuts"honey"

0.5 kg of black currant, 0.5 kg of red currant, 0.5 kg of apples, 0.5 kg of sugar, 1.5 kg of honey, 2 cups of walnuts, 1 cup of water.

Sort fruits, wash. Peel the apples from the core, cut into slices. Tear off the tails of the currant. Rinse the nuts with boiling water, dry and chop.

Pour the berries into a saucepan, pour 1 glass of water, close the lid and cook over low heat until tender. Then mash and rub through a sieve.

Boil honey with sugar in an enamel bowl, add apples, nuts, grated currants. Cook, stirring constantly, over low heat for no more than an hour. Arrange in sterile jars and roll up.

Blackcurrant jelly

First way. 1 kg of black currant, 700 g of sugar.

Mix currants with sugar, put on fire, bring to a boil, boil for 10 minutes and pour into sterile jars. Cool down and close nylon lids.

The second way. 1 liter of blackcurrant juice, 1 kg of sugar.

Dilute sugar in blackcurrant juice, put on fire and boil, stirring, to a temperature of 105 degrees. Pour hot jelly into sterile jars, let cool and close with nylon lids or parchment paper.

Black currant fig

1 kg of blackcurrant berries, 0.5 kg of sugar, 50 g of water.

Mix the berries with sugar, add water and put on a slow fire. Stirring constantly, cook until the thickened mass begins to lag behind the bottom. Put hot on a dish moistened with water, smooth with a knife and let cool. Cut the cooled and dried figs into rhombuses and put them in cardboard boxes for storage.

Blackcurrant in marinade

Berries of black currant.
For marinade: 400 g of sugar, 100 g of 9% vinegar, 450 g of water, 6 pieces of allspice and cloves, 4 pieces of cinnamon.

Select large, strong blackcurrant berries, rinse, remove the tails and put them in jars to the “shoulders”.
Prepare the marinade: boil water with sugar and spices, cool, strain, add vinegar.

Pour berries in jars with marinade, cover with lids, put in a saucepan with cold water, bring to a boil and let jars of any capacity stand for 3 minutes. Roll up.
Pickled currants are perfect for meat dishes.

We want to discover the secret of cooking good jam from blackcurrant, which some housewives cannot do. The fact is that some varieties of these berries form jelly very quickly when cooked. Because of what it seems that the jam has already been cooked, although in fact it is not. To avoid an incident, before dipping the berries in boiling syrup, pour 1/3 of it from it, and shortly after the jam is ready, boil it and pour it back.

Blackcurrant jam

First way. 1 kg of blackcurrant, 1.3 kg of sugar, 2.5 cups of water.

Select strong, large currant berries, rinse. Boil syrup from sugar and water in an enameled saucepan, dip the berries into the boiling liquid and immediately remove the saucepan from the stove. Shake to evenly distribute the berries and leave for 6 hours.

After this time, cook in one step until cooked. Roll up.

The second way. 1 kg of blackcurrant, 1.3 kg of sugar, 2.5 cups of water.

Pour the washed berries with boiling water so that the berries protrude slightly from under the water. Put on fire, bring to a boil, stand for 2 minutes and drain in a colander. From sugar and water in which the berries were boiled, prepare a syrup. Dip the berries in it and cook until tender in one go.

Blackcurrant pectin

1 kg of blackcurrant berries, 300 g of sugar, 1 glass of water.

Rinse ripe berries, remove tails, pour into a saucepan and pour water. Put on fire, bring to 70 degrees. Then put the berries in a colander, rub quickly through a sieve, add sugar, mix well and arrange in sterile jars. Cover with lids and sterilize in boiling water: half-liter jars for 7 minutes, liter jars for 10. Roll up and turn over.

Red currant seasoning with garlic

1 cup red currants, 3 garlic cloves, salt and sugar to taste.

Sort the berries, rinse and drain in a colander. Pass through a meat grinder with garlic, add salt and sugar to taste. Mix thoroughly, close with nylon lids and store in the refrigerator.
Seasoning is great for meat and fish dishes.
Instead of currants, gooseberries or sour apples can be used.

Fresh blackcurrant

In sunny weather, wash the berries right on the bush: from a hose or watering can. Let dry and cut off with hands wiped with alcohol or vodka. Collect immediately in boiled bottles. Shake the bottles periodically for a tighter packing of the berries. Filled to the top, they are immediately closed with a sterile stopper and filled with paraffin. Store in a dry place at a temperature not exceeding 6 degrees in a horizontal position.

Redcurrant and strawberry jam

1 kg strawberries, 400 g red currants, 1.5 sugar.

Sort and wash the berries. Pour the strawberries into an enamel bowl, scroll the red currants in a meat grinder, add to the strawberries, sprinkle with sugar and mix everything. Leave for 16 hours.

Then put on the stove and boil for 15 minutes, then remove the strawberries, and continue to cook the syrup until such a consistency that a drop of syrup, dipped in a glass of cold water, falls to the bottom with a ball. Dip the strawberries into the prepared jelly and cook until it is ready. Wait for the jam to cool completely before putting it in the jars, otherwise the strawberries will concentrate on top.

Cover the filled jars with lids and sterilize at 85 degrees: half-liter - 20 minutes, liter jars - 30. Roll up. Refrigerate without turning.

Candied currants

Berries of red, black, white currants.

For sugar syrup: for 1 kg of prepared berries - 1.2 kg of sugar, 300 g of water.

Collect ripe currant berries, rinse thoroughly with cold water, drain in a colander, then pour into an enamel basin.

Boil syrup from water and sugar: boil for 6 minutes until sugar is completely dissolved, filter through several layers of gauze, then put on fire again, bring to a boil and pour into a bowl with berries. Boil for 5 minutes and remove from stove. Leave for 10 hours.

After the expiration of the period, put the basin back on the stove and boil the berries until tender (that is, until the boiling point of the syrup at the end of cooking is 108 degrees). Boiling, remove from heat and pour with the contents into a colander set in a saucepan. Leave for 2 hours so that the syrup is completely stacked and the berries have cooled.

Take cold berries with a spoon of 10-12 pieces and put them in slides on a dish sprinkled with sugar. In this position, dry the berries: at room temperature - 6 days, in the oven at 40 degrees - 3 hours.

The second stage of preparation of candied fruits. Roll the dried berries into balls by hand and roll in sugar. Dry again: 3 hours in the oven at a temperature of no more than 40 degrees, at room temperature - 6 days.

So that the candied fruits do not dry out, they must be folded into sterile dry jars and rolled up.
The syrup can be used as a jam.

The taste and attractiveness of the drink varieties of blackcurrant still have big influence. For example, thin-skinned berries burst when heated, which makes compote unpresentable, although no less tasty. The blackcurrant "Altai Dessertnaya" has a resinous flavor that does not disappear even during processing. But the varieties "Dove" "Hope" are very sour, not fragrant, and drinks from them, surprisingly, are tasty and beautiful.

Blackcurrant compote

Large blackcurrant berries, 400 g of sugar, 1 liter of water.

Sort the berries, wash and put in jars to the "shoulders". Boil syrup from sugar and water, pour berries over it. Put the jars in a saucepan with cold water, bring to a boil and sterilize at 80 degrees: half-liter jars for 10 minutes, liter jars for 15. Roll up and turn over.

Red currant vinegar

300 g red currant berries, 300 g sugar, 50 g black currant leaves, 50 g fresh lemon balm, 50 g white bread, 1 liter of water.

Rinse everything thoroughly. Grind currant leaves and lemon balm. Mash the berries, transfer to a jar with a wide mouth, pour chilled boiled water, add sugar and a piece of white bread.

After fermentation, strain the finished vinegar, pour into ordinary bottles Seal tightly with stoppers and store in a dark place at room temperature.

Kvass from blackcurrant

1 l blackcurrant juice, 5 l water, 20 g yeast, 1 tsp. Sahara.

Dissolve sugar in a saucepan with water, put on fire, boil, stand for 5 minutes and let cool.

Meanwhile, grind yeast with sugar. Pour into cooled water Fresh Juice blackcurrant, add crushed yeast. Put for 2 days in a warm place.

Pour the finished kvass into bottles, close with stoppers and store in the refrigerator.

Kvass from red currant

1 kg of red currant berries, 4 liters of water, 2 cups of sugar, 30 g of yeast, 3 g of citric acid.

Sort the red currant berries, rinse thoroughly and mash with a wooden pestle. Pour into a saucepan hot water, bring to a boil, remove from heat and leave for 3 hours.

After insisting, strain, add diluted yeast, sugar, citric acid and leave overnight to ferment.

In the morning, strain the kvass, pour into bottles, close with corks and put in the refrigerator for storage.

Blackcurrant juice without sugar

For 1 kg of berries - 120 g of water.

Sort the berries, rinse, pass through a meat grinder with 2.5 mm grid holes. Place the resulting puree and juice in an enamel pan, pour water, heat to 70 degrees and hold at this temperature for 20 minutes.

Then the berries are pressed to obtain juice. Drain it into another pan, let it stand for 3 hours and filter. Then heat up to 95 degrees and pour into clean, dry, heated jars to the very top. Roll up, turn upside down, cover with a cloth and leave to cool.

The remaining pulp can also be used in cooking, especially since it is really useful. To do this, pour it with water (for 1 kg of pulp 1 liter of water), bring to a boil, hold on low heat for 5 minutes. Then pour hot into sterile jars, cover with lids and sterilize: half-liter jars - 15 minutes, liter - 20. Roll up and cool.

The pulp is used to make kissels, jellies, compotes.

Blackcurrant wine "Spotykach"

1 kg of black currant, 1 kg of sugar, 3.5 cups of water, 750 g of vodka.

Sort currant berries, rinse thoroughly, let dry. Then pour into an enamel bowl and crush with a wooden pestle. Squeeze out the juice using gauze.

Make syrup from water and sugar. Add blackcurrant juice to it, boil again and remove from heat. Pour in the vodka, stir thoroughly, put on a small fire again and, without bringing to a boil, let it thicken. Remove from stove and let cool.

Pour the finished wine into bottles, close tightly with corks and put in the refrigerator for storage.

Redcurrant wine

6 kg of red currant berries, 125 g of sugar per 1 liter of juice, 1 liter of cognac per 12 liters of juice.

Carefully sort out red currants, removing twigs and unripe berries. Rinse, dry, pour into an enamel basin and grind with a wooden pestle. Remove to a cool place to start fermentation.

When fermentation is over, strain the mass through a sieve, while trying not to touch it with your hands. Separate the juice, stand, pour into a barrel, put sugar and pour cognac. Take out in a cold place for 2 months.

After the expiration date, pour into bottles, close with corks and stand for another 4 months. After that, you can serve.

White currant wine

For 10 liters of must: 4 liters of white currant juice, 2.4 kg of sugar, 4.5 liters of water, 1 liter of vodka per 10 liters of wine.

Carefully sort out the white currant, removing all twigs and unripe berries. Rinse, dry and squeeze the juice. Add 1.6 kg of sugar to the juice and take it to a cool place to start fermentation.

After 10 days, at the end of fermentation, alcoholize the wine: pour in vodka at the rate of 1 liter of vodka per 10 liters of wine. Mix everything until a homogeneous fortress is obtained, and leave for 5 days. (Wine from white currant can be prepared in any strength). Then strain and add the rest of the sugar - 0.8 kg. Stir and bottle. Close tightly and place in a dark, cool place. After 2-3 months, the wine can be served at the table.

Black and red currants in liqueur

Combine the zest and juice of 1 orange, 2 tbsp honey and 2 tbsp orange liqueur. Put 250 g of red and 250 g of black currants in a salad bowl and pour over orange syrup. Leave overnight in the refrigerator. Serve with whipped cream.

Cupcake with blackcurrant

Beat 100 g of margarine with 1 tbsp of sugar, add 4 yolks, zest of 1 lemon, 1/2 tbsp of milk, 100 g of flour. Next, add 4 whipped proteins and another 150 g of flour. Stir gently until smooth. Pour 3/4 of the dough into a greased and dusted with flour form. Roll the washed dried currants in breadcrumbs and spread evenly over the dough. Lightly cover the top with the remaining dough. Bake at a temperature of 200 gr until cooked. Sprinkle the finished cake with powdered sugar.

Salmon marinated in blackcurrant

Sprinkle salmon fillet weighing 500 g 2 tbsp large sea salt wrap in cling film and put in the refrigerator overnight. Boil 50 ml of water, add 50 ml of sugar, let it boil and mix the syrup with 300 ml of blackcurrant puree. Remove the fish from the refrigerator, remove salt and cover with currant marinade (about 1 cm thick). Wrap salmon in cling film and leave overnight in the refrigerator. Before serving, clean the fish from currants, cut into thin slices and serve with sour cream sauce.

Blackcurrant sauce

Put 450 g of blackcurrant in 100 ml of water, bring to a boil and cook until soft. Pass through a sieve to remove the seeds, return to the fire and add sugar to taste. Boil for 3-5 minutes until syrupy. Remove from heat and let cool. Use as a sauce for desserts, pies and puddings.

Clafoutis with blackcurrant

Preheat oven to 180 gr. Butter a mold (large enough so that 2 cans of canned blackcurrant without liquid x 400 g fit in one layer). Put currants in a mold and sprinkle with 50 g of sugar. In a bowl, mix 125 g of flour and a pinch of salt, add 50 g of sugar and gradually beat in 3 eggs. Then add vanilla and slowly add 300 ml of milk, stirring constantly so that no lumps form. Pour the resulting mixture of berries and bake for about 35-40 minutes until golden brown. A stick or knife inserted into the cake should come out clean.

Blackcurrant and gooseberry kissel

Sort 1 tbsp gooseberries and blackcurrants, rinse, pour 2 tbsp boiling water and boil for 5 minutes. Rub through a sieve. Add 1 liter of water, boil. Dilute 1 tbsp starch in 1/2 tbsp water. Pour the solution in a slow stream into boiling water with pureed berries, stirring all the time, sweeten. Pour into cups, let cool.

Currant cocktail

Boil 3 tablespoons of milk, stir with 3-4 tablespoons of honey, cool. Rinse 300 g of black currant, strain, peel the stalk, wipe through a sieve. Slowly pour milk into a bowl with berries, stirring quickly so that it does not curdle (it is better to use a mixer). Serve in small, chilled glasses.

Blackcurrant dessert

Peel 450 g of currants from twigs and boil over low heat in a saucepan with 150 ml of water, zest and juice of 1 orange. Sweeten with 1 tbsp honey and let cool. Spread 225 g of white bread crumbs on a baking sheet and toast or bake in the oven at 180 degrees C for 20 minutes until they are crispy and golden. Cool, then stir in 25g dried coconut, 50g chopped hazelnuts and 50g sugar. In 4 tall glasses, lay out layers of berries and crumbs. Garnish with chopped walnuts and an orange. Serve with plain yogurt or cream.

Currant for meat

Rinse 2.5 kg of black currant thoroughly in running water and drain. Selecting branches with more large berries, arrange in jars, pour hot filling of 1 liter of vinegar and 1 kg of sugar. Close jars tightly and keep in a cool place. Serve currants in vinegar as a garnish for baked or fried meat, to the fish.

Pancakes with blackcurrant

Bake 10 pancakes. Peel and cut 450 g apples. Put them in a saucepan, add 225 g of blackcurrant and 2-3 tbsp of water. Cover with a lid and cook for 10-15 minutes over low heat. Add 2 tbsp sugar. Put the filling on each pancake, roll up. Serve with sour cream with nuts or sesame seeds.

July 13, 2011, 02:08
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Currant is very useful berry. It lowers the acidity of gastric juice, improves metabolic processes in the human body. The currant contains great amount useful substances, among which are:

Potassium
Ascorbic acid
vitamins
And much more.

Currant strengthens the immune system, especially in winter. Currant - amazing berry. During heat treatment, it practically does not lose its useful properties. One of the most better ways stock of currants for the future - cooking jam.

Currant jam practically does not lose those useful properties that are in fresh berries, it is perfectly stored. For the winter, you definitely need to prepare several cans of this vitamin miracle.

Currant jam is quite simple to prepare. It cooks quickly and the minimum amount additional ingredients. Processing berries will not take much time. It will be enough to cut the tips, remove the branches and rinse well.

Currant is black, red and white. On this page we will tell you how to make currant jam: from black, red and white. Let's show detailed recipes with photos and videos. We will tell you how to make currant jam without cooking.

Blackcurrant jam recipes for the winter.

Blackcurrant is one of the most common berries from which jam is made. We have selected for you some very tasty and simple recipes jam from black currant.

Recipe: Blackcurrant Jam “Five Minute”

12 glasses of blackcurrant.
15 cups of sugar.
300 milliliters of water.

Cooking process:

Rinse the berries well and put them in a sieve.
From half the sugar and water, boil the syrup and dip the currants into it. Put on fire and cook for 5 minutes.
Remove from heat, stir in the other half of the sugar and roll into jars.

Video.

For cooking you will need the following ingredients:

Black currant - 3 kilograms.
Sugar - 4 kilograms.
Water - 3 glasses.

Cooking process:

Prepare the berry.
Make syrup from sugar and water.
As soon as the syrup boils, put currants in it.
Boil for 5 minutes.
Cool down. And so three times.
After the third time, roll the jam into jars.

To make jellied blackcurrant jam, you will need:

Blackcurrant - 11 glasses.
Water - 1.5 cups.
Sugar - 13 cups.

Cooking process:

Prepare currants. Clean it from the leaves, wash it well, sort it out.
Then mix water and berries in a bowl for cooking.
Put on fire and cook for 10 minutes.
Remove from heat, pour sugar into a container, mix.
Let the jam cool and roll into jars.

Video.

Water - 6 glasses.
Currant berries - 6 glasses.
Sugar - 2.5 kilograms.

Cooking process:

Prepare currants.
Boil water, pour the berries and cook for 2 minutes.
After that, wipe the future jam through a sieve. Add sugar and heat again.
Boil for 3 minutes. After cooking, you can roll up ready jam to banks.

Blackcurrant and raspberry jam for the winter.

Black currant - 9 cups.
Raspberries - 3 cups.
Sugar - 15 cups.
Water - 300 milliliters.

Cooking process:

Prepare the berry.
In a container for cooking jam, mix: 7.5 cups of sugar, raspberries, currants and water.
Put on fire, bring to a boil and cook for 5 minutes.
Remove from heat, add the other half of the sugar and mix everything thoroughly. Can be rolled into banks.

Photo: Blackcurrant Jam Recipe

For cooking you will need:

Sugar - 1 kilogram.
Blackcurrant puree - 1.25 kilograms.

Cooking process:

Prepare currants. Rinse, sort, dry.
Pass through a meat grinder or blender.
Pass the resulting mass through a sieve.
Mix 0.5 kilograms of sugar with the resulting puree.
Put on fire and cook for 15 minutes.
Pour the rest of the sugar and mix thoroughly until completely dissolved.
Can be rolled into banks.

Video.

Blackcurrant jam with lemon.

Cooking Ingredients:

Currant - 1 kilogram.
Lemon - 1 piece.
Sugar 1.25 kilograms.

Cooking:

Prepare currants. Sort, wash and dry.
Grind currants in a blender and beat with sugar.
Put on fire, stir constantly.
Boil for 15 minutes.
Add chopped lemon. Boil for another 15 minutes.
Remove from heat and pack in jars.

Cooking video.

Recipes for redcurrant jam for the winter.

Red currants are less popular than black currants, but jam from it is no less tasty and healthy. Here are some redcurrant jam recipes.

Photo: Classic redcurrant jam recipe

For making redcurrant jam classic recipe you will need the ingredients:

Sugar - 1 kilogram.
Vanilla - to taste.

Cooking process:

First of all, prepare the berry. Sort, remove the stalks and wash well.
Then sprinkle the currants with sugar and leave to infuse until the juice appears.
Put on fire and bring to a boil. The whole mass should cook for a few minutes. Sugar should be completely dissolved.
After that, the mass of berries must be filtered. It is recommended to filter through a sieve so that all useful substances are preserved.
Now you can roll into banks.

Video.

Red currant jam with bananas for the winter.

Cooking Ingredients:

Redcurrant juice - 1 liter.
Sugar - 700 grams.
Bananas - 4 pieces.

Cooking:

Make juice from red currants with a juicer.
Bananas are mashed using a blender.
Add juice and sugar to the puree.
We put on fire and cook for 40 minutes from the moment of boiling over low heat.
We roll the jam into jars.

Red currant jelly for the winter.

For cooking you will need:

Red currant - 1 kilogram.
Sugar - 1.3 kilograms.
Water - 1 glass.

Preparing jam:

Currants are cooked - sorted, washed, dried.
Then the berry is kneaded with a fork. Water is added to the resulting mass and put on fire.
Bring to a boil, then strain through cheesecloth. Squeeze juice. You need to put sugar in the juice and put on fire for 30 minutes from the moment of boiling.
As soon as the juice thickens, you can remove it from the heat and roll it into jars.

Recipes for whitecurrant jam for the winter.

White currant is very rich in pectin. This means that it is quite easy to get a jelly-like jam from it without resorting to gelling agents. Below you will see whitecurrant jam recipes for the winter.

The principle of making jam from white currant is no different from the principle of making jam from red or black berries.

Cooking Ingredients:

Sugar - 1 kilogram.

Cooking:

Squeeze the juice from the white currant using a juicer.
Add sugar to the resulting juice. We put on fire.
While heating, stir the mixture constantly.
We cook for a few minutes.
Then we roll up in banks.

For cooking you will need:

White currant - 1 kilogram.
Sugar - 1.3 kilograms.

Preparing jam:

Currants are sprinkled with 1 kilogram of sugar and left to infuse for several hours.
From 300 grams of sugar and 2 glasses of water, sugar syrup is boiled.
Sugar syrup is mixed with berries and boiled over low heat until transparent.
The jam is ready, you can pour it into jars.

Currant jam without cooking.

Currant jam without cooking retains all of its vitamins and beneficial nutrients. Without heat treatment jam is very useful. Here are some recipes.

Cold blackcurrant jam without cooking.

Ingredients:

Currant - 1 kilogram.
Sugar - 1 kilogram.

Cooking:

Wash the currants, sort and dry.
Mash the berries with a wooden pusher.
Mix the resulting mass with sugar, and mix until the sugar is completely dissolved.
Put the jam in jars, and sprinkle sugar on top. Close with plastic lids and store.

Recipe: White currant jam without cooking.

You can make white currant jam without cooking. For this you will need:

White currant - 1 kilogram.
Sugar - about 1.5 kilograms.
Orange - 2 pieces.

Cooking:

Currants are washed well under running water and ground in a meat grinder.
Puree is mixed with 1 kilogram of sugar. Then the rest of the sugar is added.
2 oranges are ground in a meat grinder and added to currant puree.
Then you need to mix everything thoroughly.
Arrange in jars and close with plastic lids. It is advisable to sprinkle a little more sugar on top.