White currant juice for the winter. Jam from several varieties of currant

Traditional white currant jelly for the winter

List of products for cooking healthy treats small - we only need white currants in the amount of 1 kilogram and the same amount of sugar.

Wash the berries. It is not at all necessary to remove them from the branches, because we will grind the berry mass, which will allow us to separate the juice with pulp from the skin, twigs and seeds. Just place the currants in a saucepan (not aluminum, but preferably enameled).

Pour 50 ml of water into it, turn on the burner. The pot must be covered with a lid so that steam forms inside. Under its influence, the berries will soften, the skin will burst. In this form, the currant is easy to grind. We need a sieve, it's good if you have a fine one. Place part of the mass into it, grind with a spoon. The pulp will remain in the sieve. It can be thrown back onto gauze and squeezed out. Process the entire berry mass in this way. We will turn the resulting pure pulp into jelly.

Set a bowl of berries on the fire, send sugar there. As the mass heats up, its surface will begin to be covered with air foam. She needs to be removed. If this is not done, the transparency of the jelly will be lost. After boiling, the fire should be slightly reduced. The delicacy should be cooked for at least 40 minutes. Periodically it is worth stirring the boiling mass so that the liquid evaporates faster. Be sure to sterilize containers and lids. Pour the finished jelly into jars immediately after turning off the fire. Twist the lids, turn the jars over winter preparation and wrap them up.

Recipe for currants without cooking

Ingredients: white currant - 1 kg; sugar - 1.3 kg.

Since this berry contains a sufficient amount of pectin, it is possible to make jelly from it without cooking. However, it should be understood that juice that has not undergone any heat treatment at all will simply deteriorate during storage after a while; it will not stand idle until winter. Therefore, it is desirable to at least bring the product to a boil. This is how we will prepare the delicacy this time.

So, wash the berries, dry them. Then the raw material must be crushed. This can be done with a mortar or in another way. Our task is to extract the juice. Then we will wipe the pulp through a sieve and gauze. So we will be able to get rid of the seeds and skins. Drain the fruit mass into a suitable saucepan, add sugar. There is a lot of it, so it will not work quickly to dissolve it. Turn on the fire and constantly stir the syrup, otherwise the sugar will burn to the bottom. Usually, by the time the mass boils, the sugar grains are completely dissolved. In order for the jelly to be able to be stored all winter, it is required to boil it for one minute. Then immediately pour into jars (sterilized only). Roll up the container with lids, turn over and cover with a blanket. Store uncooked jelly in the refrigerator.

Plum, apple and white currant jelly

This recipe will appeal to hostesses for its simplicity, and finished product appreciated for its excellent taste, pleasant color, aroma and texture. Apples and currants - these components contain a lot of pectin, and plums will give a pink tint to our dessert.

Ingredients- white currant - 0.5 kg; plums - 0.5 kg; apples - 5 pcs.

Apples take green, dense and juicy. Fruits with a loose structure will not work. Plums can be taken any. Wash all fruits and berries, let water drain from them. Kill currants with a blender, put on a sieve and strain. Divide the plums in half, remove the pits. We do not touch the apples yet, otherwise they will darken. Pour plums with boiling water for 5 minutes, then transfer to cold water. Now it is easy to remove the skin from the fruit. And the pulp should be ground or chopped with a blender.

Combine currant juice and plum mass and put on fire. Now let's get to the apples. Cut off the skin from them, remove the seed boxes, and cut the flesh into cubes. Immediately spread the apple slices into the hot fruit mass.

Bring to a boil, with an immersion blender grind the apples so that they turn into a smooth puree. Now put the sugar in the pan. It will dissolve quickly in the hot fruit mass, but you still need to stir. After boiling, cook the jelly for 5 minutes, turn off the burner. The next day, bring the jelly to a boil and pour into jars, twist. Leave them upside down and covered with a warm blanket until cool. In the future, the product can be stored in the cellar.

See how easy it is to make whitecurrant jelly?! The recipe without cooking is especially interesting, as it does not require much time and allows you to save more vitamins that the berries contain. We are sure that you will definitely like at least one of the recipes, but in order to appreciate the taste of jelly, you need to cook it. Now is the time for this - many currants have already ripened in their gardens.

Calories: Not specified
Cooking time: 180 min

Jelly is one of the favorite foods of children. I bring to your attention a recipe for making whitecurrant jelly. It is very tasty, fragrant, with a slight sourness. Such jelly can even be diluted with water in winter, and you get a wonderful compote that children drink with pleasure. contains a large amount of vitamin C, it has a beneficial effect on the intestines. It is good to impregnate cake layers with such jelly. To prepare it, it is enough to prepare the berries, boil them a little, grind them through a colander, add sugar, boil and pour into jars. Such jelly will become a favorite treat not only for children, but also for adults. So, today for you - white currant jelly for the winter. Step-by-step instructions with the cooking process will help you make useful blank from this vitamin berry.
Cooking time: 3 hours
Product yield: 1 liter jar
To prepare whitecurrant jelly, we need the following ingredients:
- white currant - 1 kilogram,
- granulated sugar - 400 grams,
- purified water - 100 milliliters.

Cooking

White currants do not have to be taken whole. You can use a little wrinkled, as we will grind it anyway.

White currants must be washed under running water, stripped from the branches and folded into enamel pan.

Add purified water. Boil for 2-3 minutes.

Cool slightly and strain through a colander. The remaining pulp can be used for pies or just add water, leave overnight, and in the morning you will get a wonderful compote.

Pour the resulting juice with pulp into an enamel saucepan, add sugar and boil for 1.5 hours over low heat.

Due to the high content of pectin in white currants, the jelly hardens well.

While the jelly is cooking, you can start processing jars. They must be thoroughly washed and sterilized. Now there are many different ways to do this. I find it best to use a steamer. We also thoroughly wash the lids and boil for several minutes. Pour the jelly into sterile jars and cool to 60 degrees. It is necessary to cool the jelly so that condensation does not form on the lid, and the jam does not deteriorate over time.

When the whitecurrant jelly has cooled, it must be tightly closed with lids.
Such jelly will be an excellent filling for baking, you can simply spread it on a piece of bread and eat it for breakfast with tea. According to the same recipe, you can make not only whitecurrant jelly, but also jelly from different types of currants. And from the berries of red currant you can cook very tasty

In this article, we will look at what can be prepared for the winter from white currants. This berry is an albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes more tender than its ruby sister, not so sour. Currants in Rus' began to be cultivated earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word "smorid" means "stink". To a greater extent, this applies to the black variety. Not only the leaves, but also the branches and the berries themselves have a sharp, slightly unpleasant smell. But the white currant fruits do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. Preparations from this berry are not only tasty and healthy, but also interesting in a purely aesthetic sense. Translucent, light golden jam looks so unusual. Here it is such an albino berry - white currant. Recipes for the winter from this garden crop, read below.

The benefits of white currant

Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as medicinal plant, and in cooking began to be used much later. Red (and at the same time her albino sister) is inferior to black in the amount of vitamin C. But even in white currants it is four times more than in vaunted citrus fruits. And in terms of iron content, she overtakes her black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for the removal of excess fluid from the body and prevents swelling and bags under the eyes. These berries also sharpen eyesight due to the presence of vitamin A in them. If consumed regularly white currant, immunity will increase, metabolism will improve, and the body will be cleansed of toxins, toxins and salts of heavy metals.

How to choose the right berry

Whitecurrant, from which we will learn how to make blanks, is a specific product. Traditionalists, who are accustomed to the fact that jam must necessarily be red or orange, often mix this berry with ruby \u200b\u200band black clusters, cherries or raspberries. And people who love originality use the transparent color of white currant to create decorative blanks for the winter. For example, preserve the berries along with the cuttings, while maintaining the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. Berries for harvesting are best picked in sunny and dry weather. Next, they need to be sorted out, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly washed and dried a little. To make whitecurrant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. It remains the old grandmother's way - rubbing through a sieve. So that the berries do not resist, they are scalded with boiling water.

White currant: jelly without cooking

These berries are the best raw material for this kind of desserts, because they contain a lot of pectin. The recipe advises to add some unripe to ripe currants. In such berries there is an order of magnitude more pectin, which will help jam gelation. Squeeze juice from white currant. For one liter of liquid, take 1200 grams of sugar, preferably fruit. Using this sweetener, we will enhance the aroma and taste of jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize jars. We spread the jelly over them, filling the container to the top. On top we put a circle cut out of parchment along the width of the neck of the jar. We will first moisten it in vodka so that the white currant does not ferment. And then we seal the banks nylon lids. The first days, the blanks are stored in a quiet and cool place, without rearranging or shaking. Then you can put the jars in the refrigerator.

boiled jelly

For this method cooking regular sugar is used, since fructose melts and forms crystals at high temperatures. Boiled whitecurrant jelly is a very shelf-stable product. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you must first extract juice from slightly unripe berries. Pour the liquid into a small bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. Readiness is determined as follows: we draw a wooden spatula along the bottom of the dishes with jelly: if there is a trace - “path” - you can turn off the fire. We take small jars for this blank - a maximum of half a liter. Sterilize them in the oven, fill with jelly. The container should stand for about ten hours, after which it can be corked with ordinary nylon lids.

Jam with oranges

There are many preparations for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for more sweetness. This method of harvesting white currants does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. One kilogram of currants is passed through a meat grinder. Wash two oranges, cut into pieces, select the seeds. We also pass through a meat grinder. We combine currants with oranges. Add one and a half or two kilograms of granulated sugar. Stir until completely dissolved. To make it easier for yourself, it is permissible to slightly heat the mass. We spread the jam in a sterile glass container. If you intend to store in the refrigerator, you can cover it with ordinary plastic lids.

Classic jam

Whitecurrant recipes do not ignore this common homemade for the winter. Classic jam is prepared like this. Pour a kilogram of berries with the same amount of sugar. Let the juice stand out. In two glasses of water we dissolve three hundred grams of sugar. We cook syrup. We lower the berries there (along with the allocated juice). We cook, regularly remove the foam, stir. Clear jam put into jars, cork. "Decorative" jam requires a different approach. First, we cook syrup from a glass of water and a pound of sugar. Carefully place the grapes in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the fire and put it in jars. Such white currants are good both as an independent dessert and for decorating various kinds of pastries.

Candied fruit

For such homemade sweets, black, red, white currants are suitable, but the berries must be very ripe. We wash them, put them in a colander and pour them into an enamel basin. Cooking syrup. A kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. We filter it by passing through several layers of gauze. Put on fire again and bring to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currant until tender. Strain the berries, but save the syrup - you can make jam or juice from it. Let's leave the berries for two hours. Then we sprinkle them powdered sugar. And dry them: in the oven (at + 40 C) for three hours, room temperature- six days. Next, roll the balls from the berries, roll them again in. Let's continue to dry them - in the oven or at room temperature.

Home wine

What else can whitecurrant be useful for? Recipes for the winter very often use juice from this berry. It is very acidic, so it can be used in place of vinegar, acidifying dishes or pouring it into marinades. The juice will make excellent homemade wine. In four liters of wort it is required to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for the start of fermentation. Somewhere in ten days we stop the process by alcoholization. It takes an average of a liter of vodka per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served at the table.

White currant: compote

For a beautiful color, you can add a few ruby clusters. For one sterilized 3-liter jar of compote, you need three cups of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Fill them with currants (do not forget to put a metal spoon in the jar so that the glass does not burst). Put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange peel. Pour the berries with boiling syrup and roll up the jars iron lids. We turn the container upside down and wrap it with a blanket until it cools down gradually.

Currant for home first aid kit

You can not fill the berries with syrup. Then in winter you will have almost fresh white currants. We make preparations like this. We select ripe large berries and put them dry in a jar. We cover the glass container and place it in a sterilization dish. Pour water so that it reaches the "shoulders" of the jar. Let's warm it over low heat until the berry starts up the juice and settles (you need to report the currants so that it fills the dishes to the top). We pasteurize for about half an hour at 85 C, and then roll up. Such currants treat colds well and are flu prevention.

translucent fragrant berry not as popular as her red and black sisters.

But from it you can make a lot of delicious preparations for the winter, because the bush bears fruit abundantly in the summer.

White currant contains a lot of pectin, vitamins A, B and P, potassium and iron, strengthens the immune system, improves metabolism and is very good for vision.

How can you prepare white currants for the winter, what delicious and proven recipes exist from this berry?

She is good at making jams and jelly, with and without sugar, solo and in the company of other types of currants, with strawberries, gooseberries, citrus fruits and even watermelon.

Let's find out what lovers of homemade preparations make from white currants for the winter.

A simple whitecurrant jam recipe:

sugar - 1.5 kg
white currant - 1 kg
water - 2 glasses

1. Pour washed and dried berries without cuttings with sugar (set aside 1.5 cups of granulated sugar) in a wide bowl and leave in a cool room for 10-12 hours.

2. From the remaining sugar and water. While still hot, pour over the currants and cook over low heat until transparent, stirring the jam with a wooden spoon with a long handle and removing the foam.

3. Arrange in sterilized jars and roll up with iron lids.

Cold whitecurrant jam with orange:

white currant - 1 kg
oranges - 2 pcs.
sugar - 1.8 kg

1. Turn the berries into a puree with a blender or in a meat grinder, mix with sugar until the grains dissolve, add the oranges crushed together with the peel. Pour the resulting mass into sterilized jars.

2. Under the nylon lids on the jam, put another spoonful of sugar so that mold does not form. Preservation with metal lids is not required.

Whitecurrant jelly:

1 liter of whitecurrant juice and a handful of red currants for color and better setting
sugar - 1.7 kg
water - 1.5 cups

1. To get juice, put clean berries in a saucepan and cover with water. While stirring, slowly heat until the skins burst and the berries release their juices. Cool quickly in a bowl of ice water.

2. Pull cheesecloth over a wide bowl and carefully squeeze the juice through it. Return it to the stove, adding sugar.

3. Continue to cook until the berry mass becomes viscous and viscous. Pour hot into glass jars, leaving them open until cool. Cover the jelly with parchment paper and refrigerate for the winter.

Compote of white currant:

1 liter jar of currants
handful of rose hips
for syrup - 0.5 kg of sugar per 1 liter of water

Rosehip can be replaced with cherries, dogwood, black currants.

1. Weld right amount sugar syrup. While it's cooling down, to the bottom of the 3's liter cans lay the wild rose, currants on it.

2. Pour the cooled syrup over the berries and pasteurize for 15-20 minutes. Roll up boiled lids and turn upside down. When the preservation has cooled, put it in a dark place for the winter.

Whitecurrant wine (liquor):

4 liters of currant juice
2.4 kg sugar
4.5 liters of water
1 liter of vodka

1. Sort the berries, rinse, dry and squeeze the juice, mix it with boiled water, pour 1.6 kg of sugar and put it in a cool place for 10 days.

2. Add vodka and let the wine brew for another 5-7 days.

3. Add the remaining sugar to the wine, dissolve it, bottle it, close it tightly and store it in a cool place. After two or three months, the wine can be served at the table.

How to dry white currants:

Arrange the berries in a single layer on a baking sheet lined with parchment and leave in the oven at a temperature of 40–60 degrees with the door open.

After two hours, check if the berries do not stick together in your hand, then the currant is ready. Keep dried berries need in tightly closed jars.

Freezing whitecurrant:

1. Spread whole berries on a board in one layer so that they do not stick together and put in the freezer. When the currants are frozen, pour them into a plastic container or bag.

2. Twist the berries through a meat grinder or chop with a blender, mix with sugar to taste, arrange in molds and put in the freezer. Then put the frozen briquettes into a bag or container.

White currant recipes for the winter are tasty and healthy.

Do not miss the time of this wonderful berry and please yourself and your loved ones with fragrant preservation.

Redcurrant is a real storehouse of vitamins. Therefore, in order to have the opportunity to enjoy a tasty, and at the same time useful product in winter, we will tell you how to cook delicious jelly from red currant for the winter. Jelly is the perfect dessert on its own, but can also be used as an accompaniment to other sweet treats such as smoothies, pies, ice cream, etc. It also perfectly complements cereals, pancakes, yoghurts, cottage cheese and sweet dumplings. In general, everything that can be made even more delicious and sweet goes well with this wonderful dessert.

Due to the fact that there are many gelling substances in red currant, gelatin does not need to be added to the jelly, and it can be preserved. long time. First, let's look at the conventions that we will use in this recipe:

1 glass = 250 ml. water = 250g. water, this volume usually has an ordinary table glass that can be placed in a cup holder. Or you can use a measuring cup if you have one at home.

1 faceted glass = 200g. water, it is 1/5 less than a table glass. In the jelly recipes below, we will use a regular table glass.

Consider the most common cooking methods.

Without heat treatment

currant juice - 200 g;
sugar - 250 g.

It is necessary to cut the currant with twigs so that it does not glass and is not wrinkled. Wash the berries cold water, dry and further cut off the berries from the twigs. If you have a juicer, then it is better to use it. An alternative is to buy a food processor with the appropriate setting. If not, then first you need to grind the berries, and then strain the resulting puree through a sieve or a well-aimed sieve. The resulting residues must be discarded and not used in the future.

Next, add sugar to the resulting juice and stir to completely dissolve the sugar. To speed up the process, put the resulting syrup on a small fire and stir constantly until the sugar is completely dissolved. It is also necessary to prepare in advance the jars into which you will roll the jelly, they must be washed and sterilized.

The resulting syrup is poured into jars, on top we cover the jars with nylon lids or parchment paper, which must be tied with a rope or pulled off with an ordinary rubber band. The next day, the jelly will reach the desired consistency.

You can store the resulting jelly in the refrigerator or in the basement, if you have one.

How to make jelly

red currant - 1 kg;
sugar - 800 g;
water - 50 g.

So that the berry does not wrinkle, it is best to carry out primary processing berries that are still on the branches. They must be thoroughly washed and dried, and only then stripped from the branches. Put them in a saucepan and fill with water. Then put the saucepan over medium heat and cook, stirring constantly.

When you see that the heated berries begin to burst, you can additionally ceiling them. This is necessary in order for the currant to release juice faster, due to which the process heat treatment will be reduced, and, consequently, in the resulting jelly there will be a lot of vitamins and useful substances. Bring the resulting puree to a boil and cook for another 5-7 minutes, not forgetting to constantly stir the puree.

To get rid of the seeds and peel of the berries, the resulting puree must be filtered through a fine sieve or gauze. So that there are no impurities in the resulting jelly and it is transparent, you do not need to use force when squeezing the puree, you need to take only the juice that drains on its own. To speed up the process, use a spoon, stir the puree so that the juice drains faster. Then it will take less time to cook redcurrant jelly.

Now it remains to pour sugar into the juice and cook until the moment when the juice begins to thicken and begins to resemble unthickened jelly. After that, remove the jelly from the fire.

Banks must be sterilized in advance. To do this, first they must be thoroughly washed and scalded with boiling water. Pour jelly into prepared jars and cover it with iron or nylon lids, or use parchment paper as in the previous recipe. Put the jars to cool and then put them in a cold place, it can be either a refrigerator or a basement.

The syrup will turn into jelly after complete cooling, one day is enough for this.

If the jelly is not frozen

If after cooking your jelly does not thicken and resembles ordinary syrup, then you can additionally put it on fire and cook for 5 minutes, it all depends on the density of your syrup. When you start noticing that the jelly is starting to stick to the sides of the pot you are cooking in, that means the jelly is ready to be poured into jars. A wide basin with low sides is best for boiling jelly, because the evaporation surface will be large, which helps the jelly begin to thicken faster.

If you chose a taller dish, then you will need to spend a lot more time for the jelly to thicken.

What to do with waste? The cake obtained after straining the berries can be used for cooking compotes. The recipe is very simple: throw the cake into boiling water and boil for two minutes and then leave it to infuse the compote.

Jelly from different varieties of currant

According to the recipes that we reviewed earlier, you can make delicious jelly using three types of currants at the same time: red, black and white. If desired, raspberries can be added to the resulting mixture to increase the taste and beneficial properties. There is also such a blackcurrant jelly.

The jelly that you get is just a storehouse of vitamins and nutrients, which, in addition, has a unique aroma. This is excellent medicine in winter.

The proportions of currants can be different, we offer the following (measured with table glasses): red and white - 3 cups + black - 1 cup + 1 cup raspberries. Red and white currants are the basis for this jelly assortment, as they contain the most gelling substances.

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 many 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 in the 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!

What do you need:

red currant - 0.5 kg;
white currant - 0.5 kg;
water (preferably bottled) - 0.5 l;
fruit sugar - 0.8 kg.

What to do:

Clean the berries thoroughly. Take them off the branches. Rinse. Preferably in a basin, draining the water several times.
Then, in the same basin where you washed the currants, having cleaned it of sand and debris, put all the berries and, filling them completely with water, place it on the stove.
Boil and boil for a quarter of an hour. After boiling, pour out the water.
Puree the berries with a sieve.
Pour sugar into the resulting mass, put on the stove. From the moment of the boiling process, boil for a quarter of an hour, removing the emerging foam.
Ready jam is packaged in pre-prepared containers. Close with lids.

Finished products should be stored exclusively in a cold place.

Pickled red currant

The main component of the preparation is, of course, currant berries.

For marinade:

water - 0.65 l;
fruit sugar - 0.25 kg;
nine percent vinegar - 0.12 l;
salt "Extra" - 0.003 kg;
ground cinnamon;
Bay leaf;
carnation;
cloves (allspice) pepper.

What to do:

Place the prepared and processed berries in sterilized glass jars “under the neck”. You can not remove the berries from the branches, but use them as they are - with brushes. Conservation with brushes is much more aesthetic: it looks very nice.
Then boil the syrup: on the stove in a saucepan, completely dissolve the sugar in the water. Add all the spices to the syrup. Cool, strain, pour in vinegar.
Pour all the jars with berries with the prepared marinade. Screw on sterile caps. Carry out pasteurization: jars must be placed in hot water(not less than 85 °Ϲ) for half an hour.

Take out the jars, dry, cool and store in a cool place.

White currant - jelly without cooking

Canning white currants for the winter always gives excellent results. It is both useful and optimal for making jelly and other desserts. The recipes are simple and the results are amazing.

Microwave Quick Preservation

What will be required:

water - 1 l;
fruit sugar (you can use regular) - 1.2 liters.

What to do:

Squeeze juice from white currant. Take fruit sugar, in the proportion of 1 liter to 1.2 kg.
Thoroughly mix the juice and sugar into a homogeneous mass.
Sterilize jars.
Pack in jars of jelly. Banks need to be hammered to the eyeballs.
Put a circle on top of the jelly parchment paper. Cut a circle around the diameter of the neck of the jar. The paper must first be wetted with water.
Seal jars with lids.

Keep cool

Red currant compote

What do you need:

berries - 1 kg
bottled water - 3 l;
fructose - 0.5 kg.

What to do:

Wash the currants, pick from the branches.
Puree the prepared berries with a blender. Pour 0.05 kg of fructose, mix thoroughly.
Boil water in a large saucepan. Pour in the remaining sugar. As soon as the boiling process begins, pour the pureed currants into it. Cook no more than 3 minutes.
Remove from the stove and leave the compote to infuse, covered with a lid, for 15 minutes.

It is better to cool the finished compote before straining it with gauze. Pour the compote into prepared sterilized jars and refrigerate.

Red currant with cucumbers

Currant is pretty unusual product for preservation, which is usually combined with other ingredients, and most often with cucumber, as it turns out very delicious tandem. Cucumbers prepared according to this recipe have a slightly pronounced sweet flavor of red currant.

Home autoclave for canning: how to do it yourself, instructions and use

Required Ingredients:

cucumbers - 1 kg;
red currant - 100 g;
cherry - 5 pcs.;
dill - 3 pcs.;
garlic - 4 pcs.;
sugar, allspice and salt - to taste;
bay leaf - 1 pc.

Cooking:

Medium-sized cucumbers must be thoroughly washed and soaked overnight in cold water.
After the jar has been sterilized, cucumbers are placed in it, additional spices and most importantly - currants. All ingredients are poured with boiling water.
Now you need to drain the remaining water through a special perforated nozzle on the lid.
The bank rolls up.

Currant berries have not only pleasant taste, but also contain many vitamins and minerals, which are so lacking in winter.

Assorted jam

What do you need:

currant red and white - 0.5 kg each;
fructose - 1.5 kg;
distilled water - 0.05 kg.

What to do:

Rinse the berries thoroughly, process (remove from the branches). Leave the washed currants in a colander so that the water is glass. Let the water drain completely.
Make syrup from fructose and water. Boil water and dissolve sugar in it completely, boil for 5 minutes.
Move the currants into the pan and pour it over sugar syrup. Insist 7 hours. After that, move the berry-sugar mass into a colander, under which substitute another pan. Wait until the syrup drains completely, put the pan on the stove and boil to a boiling point of 110 °Ϲ. Remove from stove and set aside for 20 minutes
Then move the currants into hot syrup. Cook over low heat until the jam is ready.
Refrigerate the resulting jam fast way: put the pan in cold water. Once the jam has cooled, transfer it to prepared sterilized jars.

This jam can be made by replacing red or white blackcurrants.

White currant soaked

What will be required:

distilled water - 1 l;
salt - 0.004 kg;
granulated sugar - 0.08 kg;
cinnamon;
carnation;
black peppercorns.

Canned peppers, tomatoes and cucumbers with honey: the best recipes

What to do:

Sort the berries, rinse well, let the water drain completely.
Move the currants to a clean container. It is good if the container is wooden, but you can use any.
Prepare a brine from distilled water, salt, sugar, cinnamon, cloves and pepper.
Cool the prepared brine and pour into a container with currants.
Cover the container with gauze. If the container is wooden, then cover with a circle. Put currants prepared in this way in the cold.

Such soaked currant serves as a great addition to any meat dishes. It perfectly reveals the taste of fried or stewed liver.

White and red currant juice

What will be required:

white currant - 1 kg;
red currant - 0.2 kg.

What to do:

Pick currant berries from twigs. Sort, rinse thoroughly, drain and dry a little.
Take an enameled basin and crush the currant berries in it with a wooden pestle-pusher. Separate the juice from the pulp.
The resulting juice is filtered using a cone-chenois, which must be covered with gauze.
Then pour the juice into an enamel pan. Heat up to 90 °Ϲ. Hold at this temperature for about 10 minutes.
Pour the juice into jars heated in a water bath while still hot. Do not add juice to the edges of the jars. It is necessary to leave about 2 cm each, close with boiled lids.
Place in a container with water. The water temperature must be 60 °Ϲ. Carry out the pasteurization process at a temperature of 90 °Ϲ. Pasteurize half-liter containers for 13 minutes, liter - 16 minutes, three-liter - 20 minutes.
After the pasteurization process is completed, the jars should be sealed immediately. Check blockage. Flip banks.

White currant marmalade (video)

Preservation of red and white currants successfully differs from other berries in simplicity and accessibility. No expensive ingredients, no incredible effort for canning is required. The main thing is desire, and you can always enjoy your favorite berry by opening a jar that is quietly waiting in the fridge for its hour.

Anyone who has tried white currant at least once in their life will definitely fall in love with the berry for its delicate taste and unusual aroma. And preparations from white currant berries for the winter are not only tasty, but also extremely useful. A variety of canning recipes allows you to choose what your heart desires: with and without sugar, jams and jelly, wines and compotes. From our article you will learn the features of preserving white currants for the winter in different ways.

Why it is worth harvesting white currants for the winter

Currant of all varieties is considered one of the most useful berries. It has 4 times more vitamin C than all the adored citrus fruits and 2 times more potassium than bananas. In addition - vitamins of groups B, R. Due to the presence of vitamin A, currants can improve vision. Regular use currant helps to strengthen the immune system, improves metabolism in the body, enhances hematopoiesis, removes toxins, toxins and salts of heavy metals.

Whitecurrant, like any other berry, is best picked in dry and sunny weather.

Proper canning for the winter will help preserve the maximum of the nutrients contained in the berry, in this case all year round it will be possible to compensate for the lack of vitamins with natural and delicious product from the closet.

Preparing berries for canning

Before preparing the blanks for the winter, the berries must be cut off from the stems (although some prefer to leave the whole clusters preserved in the jam), sorted out and cleaned of dry leaves, twigs and other debris that fell during the collection from the bush. Then rinse well and dry preferably.

Before canning, sort the berry and separate from the stem

White currant is a specific berry. Pale yellow jam, although very tasty, is unusual to the eye and seems plain to some. Therefore, very often housewives prefer to combine white currant with black or red, with other berries: raspberries, strawberries, gooseberries, cherries. Experimenting with proportions different berries, you can achieve a completely new, unique taste and aroma every time.

Whitecurrant jelly - unusual and tasty

Jelly is one of the winter sweets that children love very much; it is prepared from berry juice and sugar. Whitecurrant is the best for making jelly, and here's why:

the seeds of this berry are too large, they affect the taste of the jam, giving it excessive astringency and breaking the consistency. Therefore, preparations for the winter only from white currant juice - perfect option its conservation;
You don't have to add a lot of sugar to make great jelly. The content of pectin in boiled juice contributes to better gelation of the mass. Not all fruits contain pectin, it is found in sour apples, cranberries, lingonberries, blueberries, gooseberries, quince and, of course, currants of all kinds.

Whitecurrant jelly is transparent and unusually fragrant

Advice! In not fully ripe berries, the pectin content is an order of magnitude higher than in ripe ones, so they are more suitable for making jelly.

How to get juice from white currant

Getting rid of the seeds and peel of white currants is not so easy. Small bones clog the holes of a mechanical juicer, and crushed in an electric one give a specific taste to the squeezed juice. Therefore, it is better to use a juicer or do the good old way: rub the currants through a sieve. To make it easier to deal with tight berries, they are scalded with water or even boiled until softened. This juice will be thick and rich.

To get clarified juice, there is a second recipe: the berries are boiled (adding a little water) until they release juice. Then filter and set aside for a day in the refrigerator. Before cooking the jelly, the settled juice is once again carefully poured into another bowl so that the sediment remains at the bottom of the first.

White currant juice

From the prepared juice, you can make jelly in two ways:

Cold way. Sugar is added to the raw juice (in a ratio of 1:1.5, and preferably 1:2) and stirred until completely dissolved. The settled jelly is packed in sterile jars, rolled up with iron lids and put in a cold place. A large number of sugar will ensure good storage of such a blank for the winter, while vitamins will remain in approximately the same quantities as in fresh berries.
With the hot method, the juice is boiled over high heat, stirring occasionally and removing the foam until the volume of the juice is halved. Then sugar is added (0.5-0.8 kg per 1 liter of juice), boiled for no more than half an hour (then the pectin begins to break down). If a drop of brew does not spread, but keeps its shape, then it's time to pour the jelly into sterile jars.

Whitecurrant jam recipes for the winter

White currants can be covered with whole berries, or you can grind them in a meat grinder. Like jelly, jam can be made from raw berries, or it can be boiled down with sugar - it all depends on the tastes of family members and the wishes of the hostess. Jam lovers can offer the following recipes:

Recipe 1. Jam with oranges (without cooking)

1 kg of white currant, 1-2 oranges, 1.5-2 kg of sugar.
Currants and oranges (pitted, but with peel) must be ground in a meat grinder, mixed with sugar until completely dissolved. You can slightly warm the mass to speed up the process. Then put into sterile jars. In the refrigerator, it can stand for a long time even covered with nylon lids.

Currant jam can be rubbed through a sieve - it will be very tender

Recipe 2. Classic jam

1 kg of white currant, 1.3 kg of sugar, 2 tbsp. water.
Pour 1 kg of currants with the same amount of sugar, set aside until juice appears. From 300 g of sugar and water, boil the syrup, dip the juiced berries into it. Cook until transparent, skimming off the foam and stirring lightly.

1 st. white currant, 500 g sugar, 1 tbsp. water.
For such a jam, it is necessary to select berries on twigs (clusters). In this case, you will get a product that can decorate any dessert in winter: cakes, pies, jellies, etc. thick syrup, obtained from sugar and water, put the berries neatly and cook until transparent. Cool, transfer to jars.

Advice! It is better to cook such jam in a wide bowl so that the berries remain intact and retain the shape of a bunch.

Preparations for the winter from white currant without sugar

Who said that berries in jars for the winter must be with sugar? This is wrong. For those who do not like sweets, consider sugar harmful or simply cannot afford it, we offer a currant recipe in own juice. It will keep all the vitamins and beneficial features berries without sugar or adding any other ingredients.

Whitecurrant blanks will become a real delicacy for the whole family.

Large juicy fruits of white currant are suitable for this recipe. Pour prepared dry (!) Berries into jars, cover with lids. Pour a little into the sterilization dish warm water so that it is up to the level of the shoulders of the cans. Warm over low heat until the currants release juice. The berries will settle, so they can be poured from several jars into one. Next, heat the water to 85 degrees, pasteurize for about 25 minutes, and then roll up.

Another, simpler recipe: put 1 kg of large berries and pour 50 g of water (you can juice). Bring to a boil over low heat, carefully place in sterile jars. Roll up.

Whichever recipe you choose, in any case, you will win by receiving an additional portion of vitamins from nature in the winter.

The benefits of currants for humans: video

White currant blanks for the winter: photo

Deficiency of vitamins and minerals in winter can be replenished with the help of sweet white currant blanks. It can be prepared from delicious desserts, drinks, sauces, jams, fillings for pies. White currant jam is a real storehouse of healing substances that can normalize all the functions of organs human body. white berry contains pectin, which, when processed, turns into a jelly mass.

The benefits of whitecurrant jam

Pectin, which this berry is rich in, has a beneficial effect on the circulatory system. White fruits contain proteins, monosaccharides, fiber, carbohydrates, acids, ascorbic acid, vitamins A, E, B, P, and mineral components. calories currant jam is 285 kcal per 100 g.

Interesting! White currant is inferior to black in the content of ascorbic acid, but surpasses it in potassium and iron.

White berries, unlike red and black currants, do not contain coloring matter, which means delicious treat does not cause allergies.

Useful properties of the product:

strengthens the immune system;
stimulates cellular metabolism;
fights pathogens in the intestines;
improves eyesight;
prevents the appearance of tumors;
normalizes the composition of the blood;
restores liver cells;
slows down the aging process;
normalizes reproductive functions.

Currant dessert 4 times healthier than the product with orange or lemon. Even when cooked, currants retain most of their healing properties and nutrients unlike other fruits and berries.

Selection and preparation of currants

White currant has a dense shell, it is able to stay on the bush for a long time, not to deteriorate and not fall off.

For jam choose ripe, preferably large berries. They should be sorted out, soft, spoiled are removed.
Currants are cleaned of leaves, washed, separated from brushes, spread on a towel, dried.
Wash in a colander under running water, allow excess liquid to drain.

Cook jam in enameled or glassware. Jars in which jam is closed and lids must be sterilized.

Additional ingredients for currant jam

Raspberry - to taste the perfect complement to white currant.
Bananas make the jam taste exotic, the resulting dessert will not be so liquid.
Sweet apples, cherries, rosehips, gooseberries complement the taste of currants well.
Often, white currants are mixed with red and even black, but the benefits of such a product do not decrease.
Spices are added to give a peculiar taste: ginger, cinnamon, vanilla, mint.

Interesting! Pears and plums drown out taste qualities berries, so they are not recommended to be added to jam.

Jam making methods

In summer, the berries ripen quickly, you want to enjoy fresh currants and preserve its unique taste for the winter. Apart from traditional way- on the stove, whitecurrant jam can be cooked in a slow cooker and microwave.

Cooking in a multicooker

Thanks to gelling agents, it is not necessary to add gelatin to the delicacy for density.

You will need:

water - 120 ml;
sugar - 700 g;
berries - 800 g.

Yield - 700 ml of product.

Step by step recipe:

pick the currants from the branches, wash, let the water drain;
put the berries in a bowl, add water;
put in a slow cooker, turn on the “multi-cook” mode by 100 degrees, time 20 minutes;
pour the mass into a sieve and grind - it turns out 2.5 cups of mashed potatoes;
pour currant puree into a multi-bowl, pour sugar, cover with a lid;
turn on the "jam" mode, set 25 minutes;
pour the jam into sterile jars, twist.

Jam in the microwave

If there is no time to fiddle with blanks, you can use easy recipe currant dessert microwave oven. Unfortunately, such a delicacy can only be made in small portions.

Step by step preparation:

washed fruits (500 g) are placed in a container for the oven;
pour sugar (400 g), leave for 50 minutes until juice appears;
send the dishes to the oven, set the power to 800 for 3 minutes, if the liquid does not boil, add a few more minutes;
take out, mix in pink pepper(1 teaspoon);
place a container with a sweet mass in the oven for 8 minutes at full power;
pour into banks.

White Currant Jam Recipes

White currant blanks turn out to be a beautiful amber color. It is possible to preserve the beneficial properties of fruits only by reducing the cooking time of the product.

Classic recipe

Cooking:

Pour 900 g of currants with 100 ml of water.
Put on fire, boil for 5 minutes.
Grind the berries in a blender.
Add gradually 1.2 kg of sugar.
Boil jam for 30 minutes.

Important! The readiness of the product is checked drop by drop, which should not spread over the plate.

You can speed up the process: beat raw berries, add sugar (1:1), boil for 25-40 minutes, boil the mass over medium heat until thickened, stirring all the time.

Seedless jam

Pour currants (1 kg) with 150 ml of water, boil for 3 minutes.
Rub through a sieve.
Pour the grated pulp with 900 g of sugar.
Boil 15 minutes.
Let cool, cook for another 10 minutes.
Repeat again.

Interesting! The volume of liquid during cooking is reduced by 1/3.

Jam on pectin

Skip a kilogram of berries through a juicer.
Combine juice with 900 g of sugar, boil for 5 minutes.
Add a spoonful of pectin mixed with sugar (1 spoon).
Boil 5-7 minutes.

Jam without boiling

Skip a kilogram of fruit through a meat grinder along with a kilogram of sugar.
Leave the sweet mass to infuse for 2 hours.
Send to the fire, bring to a boil, but do not boil.
While hot, pour the jam into jars, twist.

Video: five-minute currant jam with raspberries

Whitecurrant in preparations for the winter is in perfect harmony with raspberries. Jam from a mixture of these berries is very tasty, thick, easy and quick to prepare.

Ingredients:

2 kg of berries (currants and raspberries);
700 g sugar if you are making pitted jam, 1 kg for pitted jam.

The ratio of berries can be any, but the most delicious jam it turns out if they are approximately equal. However, this is a matter of taste. By the way, you can take any currant for this recipe: not only white, but also red, black, or a mixture of them.

Cooking:

Wash the berries, remove twigs, ponytails and other debris.
Turn the berries into a puree. It is very convenient to do this with an immersion blender, and if you want to keep a maximum of taste and vitamins in the workpiece, then it is better to do it with a wooden pusher.
To make pitted jam, you need to grind the resulting puree through a sieve (or using suitable kitchen appliances).
Pour the future jam into the pan, cover with sugar, stir.
Put on fire, cook for 3-5 minutes (no more!) After boiling, do not forget to remove the foam.
Pour into sterilized jars, roll up.

Jam is ready! All the subtleties of its preparation, see the video:

Blank storage

After closing the jar, it must be turned over, covered with a warm blanket, left for a day.
Before sending for storage, be sure to check the tightness of the lid: it should be slightly pressed in, not click under the pressure of your fingers.
Store jam jars in a dark place, such as a pantry. The air temperature is preferably 14-18 degrees. In a warm room, the shelf life is reduced, the product may deteriorate.

White currant jam - delicious preparation, which allows the hostess to show her culinary fantasy. For example, to achieve unusual taste, you can add different components: lemon, kiwi, orange. And perhaps you will have interesting idea with new ingredients, and you get an original jam that no one else has!