- Jam "5 minutes". Ingredients: 1.5 kg of sugar, 1 kg of berries, 300 g of water. To make syrup, bring water to a boil and dissolve sugar in it. Put the currants in the same pan and wait until the mixture boils. Then, stirring lightly, let it boil for 5 minutes. After the time has elapsed, pour the jam into jars and close with hot lids. Thanks to not very long cooking, it will retain the maximum amount of necessary trace elements.
- Rubbed with sugar. Without cooking, currants will not lose their benefits at all and will become excellent workpiece for the winter. Take sugar and fresh berries in a ratio of 1:1. Make currant puree in any way convenient for you: knead by hand, twist in a meat grinder or beat with a blender. After that, add sugar to the gruel, mix thoroughly and put it in a cold place for a day. At this time, the sugar should completely dissolve (stir the sweetness every few hours). As soon as the sugar has melted, place the dessert in jars and seal them tightly with lids.
Blackcurrant in fresh slightly sour (from an excess of the most useful vitamin C), but mixed with sugar, it acquires a completely different, incomparable taste and aroma. Each housewife has her own secrets of preparing blackcurrant blanks for the winter. We have collected best recipes for you: jam without cooking, five minutes, jam and jelly; and how to close delicious compote without much hassle, we will also tell in our article.
Why does everyone love blackcurrant?
Of all the types of currant, black currant is the most useful. Compared to white or red, its taste is a bit harsh, but what a flavor it exudes! How many useful things it contains! In addition to vitamin C, the content of which blackcurrant surpassed even citrus fruits, it contains many other trace elements, carotenoids, organic acids, tannins and essential oils. And all this, due to the practical absence of oxidizing enzymes in it, is well preserved even during heat treatment of berries.
Blackcurrant contains great amount useful elements
So blackcurrant blanks for the winter are made not only for the sake of getting tasty supplement for tea, but also for additional fortification of the body and recovery in the winter-spring period. Currant jam, along with raspberry jam, is the best way to make vitamin teas. Such warm drinks contribute to the speedy recovery of a patient with influenza or other colds, saturating the body with ascorbic acid and thereby supporting the patient's immunity. The use of currants in any form is recommended for atherosclerosis, anemia, cardiovascular diseases or high blood pressure.
Advice! It is best to collect blackcurrant berries for the winter when they are fully ripe, but not overripe. Every day, ripe berries that are not plucked catastrophically lose the vitamin C they have accumulated over the season.
Raw blackcurrant recipe
Of course, it is best to eat blackcurrants fresh, without sugar or heat treatment, to get the most out of this vitamin storehouse. When packaged properly, berries can be stored in the refrigerator for up to 35 days. To do this, they must be placed chilled in plastic bags or in special boxes. A good option long-term storage blackcurrant - freezing or drying berries. But the most popular way to prepare healthy currant for the winter is to close it with sugar, but without cooking.
Blanks without cooking will save everything beneficial features currants for the whole winter
We will tell you the most reliable and proven recipe for the so-called raw jam right now. The cooking algorithm is as follows:
- select large berries prepare them properly. That is, sort out, get rid of dry leaves and twigs, other debris;
- then rinse in a colander under running water, spread on a towel, dry dry;
- grind the berries in a meat grinder or knock down in a blender until homogeneous mass;
- the next step is to mix the currants with sugar. The jam will be raw, so you need to take more sugar than the usual norm - 1.5 or 2 kg per 1 kg of currants. It must be immediately stipulated that it will not be easy to dissolve such a large amount of sugar in the currant mass. So you have to be patient, stirring the mixture until there are no sugar grains;
- only after making sure that the sugar has completely melted, you can lay out the fragrant thick ruby mixture in sterile jars.
Jars for preserving jam should be thoroughly washed and sterilized.
You can go the other way, easier. Put the mass on a weak light, stir it constantly and control the heating. Under the influence of temperature, the sugar will disperse much faster. Thus, it will be possible to save time, while sacrificing some of the vitamins in the resulting workpiece.
Jam "Five minutes" - fast and tasty
This recipe is for those who do not have time for long preparations. The name of the jam speaks for itself - the result will be in five minutes from the start of the process:
- Cook syrup from 1.5 kg of sugar and 1 tbsp. water.
- Add blackcurrant berries (1 kg) to it, boil for 5 minutes (after boiling).
- Pour into jars. Close with tin lids.
Preparation for the winter "Five Minute" is ready!
Less sugar can be added to a five-minute jam, but then it will need to be stored in the refrigerator.
Advice! Wrinkled berries in Five Minute Jam may not look very aesthetically pleasing. But there is a secret: before cooking, try lowering them into boiling water (for a couple of minutes) and throw them in a colander, and then lower them into syrup.
Royal recipe from our grandmothers
According to this recipe, you can cook Royal jam not only from currants, but also from cherries. There is no need to weigh the ingredients, guess their quantity. The components are placed gradually according to a certain scheme:
- Boil 0.5 tbsp. water with 1 tbsp. sugar, then add 1 tbsp. currants. Boil 5 minutes.
- After five minutes, add another 1 tbsp. sugar and currants, and boil again for 5 minutes. In this way, you can add ingredients every 5 minutes until you run out.
- Boil the last portion also for 5 minutes, pour into hot jars. Roll up.
Blackcurrant can be cooked different types desserts
Thanks to an unusual cooking technology, the berries are obtained not in juice, but in real jelly. Try it, very tasty!
Jam and jam for the winter from currants
Jam according to this recipe differs from the classic one due to citrus note in him. Everything is extremely simple: sugar and currants are taken in 1 kilogram, plus 1 lemon. Pass berries and citrus (pitted) through a meat grinder, mix with sugar. Boil for half an hour, getting rid of the foam along the way, and then roll up.
Lemon gives currant jam an interesting flavor.
You can make not jam, but jam. This recipe will make it thick and rich. It is delicious not only on a sandwich, but also as a filling for baking. Currants, chopped in a blender, are mixed with sugar. The proportion is 1:2. Then you need to perform the following steps 3 times: boil for 15 minutes, stirring, and set aside to cool. Before rolling, boil, pour into sterile jars, close.
How to make blackcurrant jelly
Jelly can be made from any berry, but blackcurrant is the best for this purpose. It contains a substance called pectin, which contributes to the gelling of juice. If for the preparation of jelly from other berries it is necessary to add a bag of gelatin or pectin, then the currant does not need additional stimulation.
To make jelly for the winter, you only need currant juice. To get it, you can use a juicer. If not, then you have to work a little. Currant berries are poured a small amount water (100-150 g) and cook them until softened. Then they are rubbed through a sieve to get rid of the skin and seeds.
The “correct” currant jelly turns out to be thick and elastic, like marmalade
The next steps are:
- boil the grated mass over medium heat for 10 minutes;
- add sugar in the ratio 1:1 and mix quickly;
- boil for another 5 minutes;
- pour into jars, but do not roll up;
- cool, roll up, refrigerate.
Only after a week, the jelly from the refrigerator can be transferred to the pantry or cellar, where it will be stored.
Proven recipes for currant compote for the winter
Blackcurrant compote turns out to be very beautiful, dark ruby in color. There are several recipes by which you can close the compote for the winter, and we will now share them with you.
One of them is very simple: in a three-liter bottle, thoroughly washed with soda, pour two glasses of prepared dry berries, 1-1.5-2 tbsp. sugar (the amount may vary depending on taste preferences), 1 tsp. citric acid. Pour all this with boiling water, roll up and wrap well for 8 hours (at night). Properly covered jars will not cool down during this time, they will remain hot.
Currant compote not only quenches thirst, but is also an excellent drink for desserts.
For those who don't like to use citric acid, you can offer a similar recipe winter harvest, but without it: berries and sugar are poured with boiling water and sterilized three-liter jars 20 minutes (from the moment the water boils), and then roll up. Such a compote tastes like freshly brewed summer compote.
We hope that our blackcurrant recipes for the winter will become your favorite and take pride of place in the family cookbook.
Blackcurrant jam recipe: video
Blackcurrant blanks for the winter: photo
It is far from a secret that it is the recipes for cooking without heat treatment that allow you to save all the useful substances in the products.
You will need:
- currant - 1 kg;
- sugar - one and a half kg;
- orange - 1 pc.
Cooking steps:
- The berries are washed and sorted. Grind until a homogeneous mass is obtained using a blender or a meat grinder.
- An orange is crushed in the same way. It does not need to be peeled off.
- Everything is mixed and sugar is poured. The mixture is infused for several hours, stirred from time to time. Sugar should be completely dissolved.
- Ready jam laid out in pre-sterilized jars and rolled up with lids.
So that jam prepared without cooking does not deteriorate, it is recommended to store it in the refrigerator or cellar.
Keep cleanliness in mind while cooking. Not only berries, but also all utensils and hands should be ideally clean. If this rule is not followed, the jam is likely to ferment.
Jelly
The process of making jelly is more laborious, but the taste ready meal worth the effort.
Would need:
- currant - 1 kg;
- sugar - 4 cups;
- water - 1 glass.
Cooking steps:
- Washed and dried berries are laid out in a container, poured in water and put on fire. Heat up to 70 degrees and simmer until a porridge-like mass is obtained.
- The mixture is removed from the heat and immediately rubbed with a sieve. Gradually add sugar and put it back on the fire, after boiling, cook for a quarter of an hour.
- The finished jelly is poured into pre-sterilized jars and covered with lids.
- Banks are placed in hot water and sterilize for about a quarter of an hour.
- The lids are rolled up. Banks are turned upside down and left to cool completely.
Not quite ripe berries are ideal for jelly. They contain a lot of the necessary gelling agent. To make the dish more tender, it is recommended to remove all the bones.
Most often, jelly is added to tea. Compotes and even jelly are prepared from it. This is a great addition to ice cream. For children, it is a great opportunity to enjoy pudding or casserole smeared with delicious jelly.
Feijoa compote: 7 step by step recipes
Recipe for delicious blackcurrant compote
Would need:
- currant - 1 kg;
- granulated sugar - 3 cups.
Cooking steps:
- The berries are carefully sorted, the steps are removed, washed and dried. Compote cannot be preserved with sprigs.
- Currants are placed in jars. The container is about a quarter full.
- Boiling water is poured into jars and infused for a quarter of an hour.
- After the time has elapsed, the water is poured into the pan, sugar is poured into it, the resulting mixture over low heat remains until it boils.
- Ready syrup is poured into jars and rolled up.
- Banks are turned over and wrapped until completely cooled.
If desired, you can add other berries to the compote, the taste will turn out even more rich and multifaceted (especially with raspberries).
Pickled Blackcurrant: A Gourmet Recipe
Pickling cucumbers or tomatoes will not surprise anyone. But pickled currants can cause a sensation among guests and households.
You will need:
- currant - 3 kg;
- water - one and a half liters;
- sugar - 1 kg;
- acetic acid 70% - 15 ml;
- cloves - 5 pcs.;
- black pepper - 5 pcs.;
- cinnamon - 1 incomplete tsp
Cooking steps:
- Currants are washed in cold water, dried and placed as tightly as possible in jars.
- Water is poured into the container, sugar is poured, spices are added. The resulting mixture is brought to a boil over low heat.
- The liquid is filtered and heated again. Acetic acid is added.
- Hot marinade is poured into jars with berries.
- Banks are covered with pre-sterilized lids and placed in a container with hot water for pasteurization.
- Cans are pasteurized for a quarter of an hour.
- After the time has elapsed, the jars are rolled up with lids and turned over until completely cooled.
Currant is a picky berry. Only varnished lids should be used for seaming. If the syrup comes into contact with metal, its color will change beyond recognition and will look more like ink.
Homemade blackcurrant marmalade
You will need:
- currant - 7 glasses;
- water - 1 glass;
- sugar - 9 cups.
Physalis recipes for the winter: the best blanks
Cooking steps:
- Currants are prepared: separated from the stalks and washed thoroughly.
- Water is poured into the cooking container and berries are added. The mixture is brought to a boil.
- When the mixture boils, a third of all sugar is poured in and again we wait for boiling. At the same time, stir constantly.
- Thus, sugar is added in two more passes. The main thing - do not forget to remove the foam and stir.
- Ready marmalade is poured into jars and rolled up with lids.
It should be borne in mind that in order to get marmalade, it is necessary to cook the mixture in each run for no longer than three minutes. Otherwise, the dessert will not work.
Classic currant jam recipe
No matter how original all the culinary novelties are, it is difficult to imagine winter without the most ordinary blackcurrant jam, familiar to everyone since childhood. It is this kind of jam that you want during a cold, it seems to have magic and quickly helps you get back on your feet even with a severe illness.
You will need:
- currant - 1 kg;
- sugar - 6 glasses;
- water - 2 glasses.
Cooking progress:
- Currants are carefully sorted out, separated from the stalks and washed.
- Water is poured into a container for cooking and brought to a boil.
- When the water boils, the berries are poured in, the mixture is boiled for a quarter of an hour.
- Sugar is gradually added, the jam is continuously stirred until boiling.
- The finished jam is poured into pre-sterilized jars and rolled up.
Currant goes well with all kinds of berries. You can safely add raspberries, strawberries, other varieties of currants and gooseberries to the jam. By changing the proportions, adding or subtracting some kind of berry, you can diversify the winter diet. Each jar will be unusual, unique, able to surprise and please.
Blackcurrant canning: a recipe with twigs
Like any other berry, blackcurrant must first be sorted out and cleaned of dry leaves. It can be preserved with branches. This makes it easier to eat. In addition, canned currant branches have another big plus - they look more aesthetically pleasing.
Small cucumbers: the secrets of canning
Ingredients involved in cooking:
- black currant - 1 kg;
- granulated sugar - 200-300 g (at your own discretion);
- water - 1.5 liters;
- citric acid - 10-15 g.
Cooking sequence:
- First of all, we collect water in dishes with a deep bottom. Pour the berries there and rinse thoroughly. Using a colander, we take out the twigs and berries from the water.
- Transfer the berries to another bowl and let the water drain.
- Dissolve sugar in water, gradually heating the syrup to boiling point. We stand it for a minute.
- We spread the berries in sterilized jars.
- Fill the jar with hot syrup and roll up with a key. We put the jars upside down and cover with a blanket or thick towel.
Preserved blackcurrant with cucumbers
The combination of cucumbers and black currants in one jar is an amazing duet that solves the problem of pickled cucumbers using acetic acid. The berry ingredient allows you to exclude chemical acid from the cucumber preservation recipe, but at the same time preserve their fresh crunch. Berries will give cucumbers the necessary natural sourness, which will save the juiciness and freshness of canned cucumbers.
Blackcurrant jam in 5 minutes (video)
Thanks to berry preparations, winter will be filled summer scents, because with their help it becomes possible to cook a huge amount delicious meals. With currant filling, incredibly juicy and warm pies are obtained. It becomes possible to add various desserts and cocktails to the menu. What can we say about the most ordinary tea drinking on a cold day? winter evening with a jar of jam. The only disadvantage of such conservation is that it is eaten up very quickly and already with the onset of cold weather you understand that it was necessary to close much more.
Prepare for the winter unusually delicious jam blackcurrant has long been a tradition. Our grandmothers and great-grandmothers did not particularly understand chemical composition blackcurrant. They just knew that this is a very useful berry, it will remove the heat and give strength. Therefore, they harvested blackcurrant in the form of jam, carefully stored each jar of healing potion.
Now - we know what the power of blackcurrant is. And every year we try to conserve it with the least loss of vitamins. And I really want to bring a modern stream into the old traditions. Therefore, recipes for currant jam prepared different ways and with all sorts of additives, will come in handy.
It's no secret that large quantity vitamins remain in a jam that is not exposed to heat treatment. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.
It is not necessary to roll such a delicacy with an iron lid. A large number of sugar and proper execution technological process provide reliable storage even in apartment conditions.
Required inventory
- Meat grinder or blender.
- Deep bowl for stirring jam.
- A handy large spoon or wooden spatula.
Ingredients
- Black currant berries - 1 kg
- Sugar - 2 kg.
Step by Step
That's the whole simple process. And as a result - a storehouse of usefulness and goodies in your own pantry. The owner has a lot to be proud of.
The simplest blackcurrant jam for the winter
Many housewives cook currant jam most in a simple way. Too a good option. The jam is thick and rich. The recipe is also good in cases where there is a plentiful harvest for berries.
Required Ingredients
- Black currant - 1 kg.
- Sugar - 800 gr.
Cooking jam
- Sort the berries, wash well, transfer to a colander.
- Pour boiling water over. You can also immerse a colander with berries in boiling water for a few seconds.
- Wait a bit for the water to run out.
- Place the berries in an enamel bowl, cover with sugar, set aside for a while. The berries should release juice.
- After a while, gently mix the mass with a wooden spatula. This will speed up the juice extraction process. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to fall asleep berries at night, and return to the process the next day.
- Then the pelvis must be put on a slow fire.
- While stirring, let the mass boil.
- Boil the jam for 15-20 minutes, turn off the heat.
- Distribute in a sterile container, roll up iron lids. Let cool and send to storage.
Such a jam, but on a soft crust - you can lick your fingers! The cookies rest nervously on the sidelines. And the benefits of drinking tea with jam are incomparably greater.
Jelly-like blackcurrant jam
Highly good recipe. The berries are soft and tender. Delicious jam, and it costs well. Try it, see for yourself.
We will need
- Prepared currant berries - 4 cups (sorted, washed, dried)
- Sugar - 6 cups
- Water - 2 glasses.
We cook jam
- Pour water into enamel pan or a basin.
- Add half of the sugar, boil, stirring.
- Put all the berries in the boiling syrup, mix, bring to a boil.
- Boil 7 minutes.
- Add the remaining sugar, mix, boil for another 5 minutes.
- Arrange hot in sterile jars, roll up with iron lids.
It won't take you much time to prepare, and you will get a lot of pleasure.
Advice just in case. To prevent the jam from molding, you need to cut a circle from the tracing paper according to the size of the jar. Soak it in alcohol or vodka, put on top of the jam, and then roll up the jar. There will never be mold.
Blackcurrant jam five minutes
Great jam with many benefits. Fast - the name refers to the speed of cooking. Useful - the vitamins and minerals we need are preserved as much as possible. Finally, it's just delicious.
Ingredients
- Water - 1.5 cups
- Black currant - 1 kg
- Sugar - 1.5 kg (can be reduced to 1.3 kg).
Step by step process
That's it, fast and tasty. Happy tea!
Recipe for blackcurrant jam with raspberries without cooking
Not jam, but double pleasure. In addition, a double blow to beriberi. Raspberries will slightly dilute the specific taste of currants, add their sour zest to the jam.
How many raspberries can be added? Yes, as much as you want, but not more than the currant itself. Perfect option- the same amount of currants and raspberries. But even if you have at least a handful of raspberries, add it. You will not only feel the difference, but next time you will definitely cook currant jam with raspberries.
Cooking Ingredients
- Blackcurrant - half a liter jar
- Raspberries - half a liter jar
- Sugar - two liter jars (approximately 2 kg in weight).
Please note that the total number of berries should be 2 times less than the amount of sugar.
Cooking jam
It is better to store this jam in the refrigerator. All the same, it is not possible to remove all the water from raspberries after washing. With a lack of cold finished product may deteriorate. And in the refrigerator, the jam will be guaranteed - tested on personal experience method.
Rumor has it that raspberries can not be washed. But this is a purely personal matter.
Blackcurrant jam with dried apricots for the winter without cooking
Dried apricots can be changed favorite jam beyond recognition. This is very tasty and interesting. No less healthy dried apricots will replenish the vitamin currant army.
Ingredients
- Black currant berries - 800 gr.
- Dried apricots - 200 gr.
- Sugar - 2 kg.
Cooking amazing yummy
Your household will be delighted with amazing jam. With it, you can drink tea with pleasure, and add it to oatmeal in the morning, and serve it with pancakes.
Jam - five minutes of blackcurrant with ginger
Delicate ginger flirts with rich currant. As a result - refined taste and an unusual aroma of jam. To appreciate, you only need to prepare and try.
Prepare a set of ingredients
- Black currant - 500 grams
- Sugar - 750 grams
- small ginger root
- Water - 250 - 300 ml.
Cooking jam
We dreamed up a little, diluted the traditional classics. Our currant jam played with new notes.
All the same, this is a good thing, old traditions in a modern performance. Is not it?
fragrant black currant- a mandatory resident of our suburban areas. Such a sprawling bush sits for itself somewhere near the fence and generously endows us with fragrant sweet and sour berries. And in them, by the way, there will be more vitamins than in overseas oranges! Eaten from the heart useful berry, you can start harvesting. Blackcurrant for the winter is perfectly stored in the form of jam, compotes, jelly, and if you work hard, you can cook something more complicated from it!
To make our blackcurrant for the winter not only tasty, but also healthy, be sure to make a couple of jars of “raw” jam or freeze the berries mashed with sugar in the freezer. A spoonful of such a delicacy - and summer is back in your apartment!
Blackcurrant jam without cooking
Ingredients:
1 kg blackcurrant berries,
1.2 kg of sugar.
Cooking:
Carefully inspect the collected berries, immediately remove the spoiled, damaged ones, otherwise even one rotten berry will ruin all your efforts. Remove the stalks and twigs from the berries and wash under cold running water. Be sure to dry the berries on a towel. Pass the dried berries through a meat grinder, place the berry mass in a deep bowl, sprinkle with sugar and mix. Cover the bowl with cheesecloth and leave for an hour. After the time has elapsed, stir again and leave to stand still. After the third mixing, place the container with currants in a cool place, preferably overnight, so that the jam has time to thicken. In the morning, mix the jam well and arrange it in dry sterilized jars so that another centimeter of free space remains to the top, and close nylon caps, previously scalded with boiling water and dried. You need to store such jam in a dark, cold place.
Classic blackcurrant jam
Ingredients:
6 stack black currant,
6 stack Sahara,
1 stack water.
Cooking:
Separate the currants from the twigs and rinse them thoroughly. After that, fill the berries with water, bring to a boil and add sugar. Cook for 15-20 minutes, stirring and removing the foam. Arrange the finished jam in sterilized jars, roll up the lids and, after allowing to cool, transfer to a storage place.
Five-minute jam
Ingredients:
1 kg blackcurrant,
1.5 kg of sugar,
1 stack water.
Cooking:
Peel fresh blackcurrant berries from twigs, wash well and let them dry slightly. Put the saucepan with the indicated amount of water on the fire. When the water boils, gradually add sugar to it and stir constantly to dissolve the sugar. Now that all the sugar is dissolved, pour the berries into the boiling syrup and mix. A little secret: so that the blackcurrant berries in the jam are not wrinkled, scald them with boiling water before cooking and only then dip them into the syrup. When foam begins to form, note for 5 minutes. Try to remove all the foam, but if a little remains - it does not matter. Exactly after 5 minutes of active boiling, remove the jam from the stove and start laying it out in pre-prepared sterilized jars. Roll up jars with lids and wrap until completely cool.
Dry tails left on the berries from flowers can not be touched. But if you want to feel like Cinderella - take nail scissors and go! Your inner perfectionist will be pleased.
Blackcurrant jam for the winter
Ingredients:
10 stack black currant,
15 stack. Sahara.
Cooking:
Wash the currants thoroughly and lay them out in a thin layer on a towel, tray or large dish to dry slightly. Then put the berries in a bowl for cooking jam and add half the sugar to them, mix and bring to a boil over low heat, stirring occasionally. After boiling, cook for 17-20 minutes. Next, remove the bowl from the heat, add the remaining sugar, mix well so that it dissolves completely. Then spread the berry mass in sterilized jars and roll up the lids. Store in a cold place.
Blackcurrant jelly for the winter
Ingredients:
1 kg currant,
2 kg sugar
1 liter of water.
Cooking:
Sort the blackcurrant berries, first freeing them from debris and twigs, wash them in small portions under cold running water, dry them slightly. Then pour the berries cold water at the rate of 0.5 l of water per 1 kg of berries and heat over low heat, but do not let it boil. Throw the berries on a sieve, wipe them over the pan so that the juice stands out there. Squeeze the berry cake through several layers of gauze. When the juice has cooled down a bit, filter it again using cheesecloth folded in several layers. Add sugar and put on fire. Boil the jelly for half an hour. Then pour hot into sterilized jars, close the lids and let cool completely at room temperature. It is advisable to store the jelly in the refrigerator, but if this is not possible, then in each jar, when the jelly has cooled down a bit, pour 1 tbsp. l. sugar (sugar will create a thin crust that will not allow the jelly to go bad).
And the following recipe is for those who do not buy sweets in the store. This is an old recipe, it was also called "dry jam".
Blackcurrant berries, candied in protein
Ingredients:
blackcurrant berries,
1 stack sugar or ½ stack. powdered sugar
1 egg white
1 st. l. lemon juice.
Cooking:
Remove dense, large blackcurrant berries from the branches, wash them well and be sure to dry them, laying them in an even layer on a towel or tray. Dissolve the sugar in the protein, add lemon juice. Rub this mass white until it thickens. Roll each blackcurrant in the resulting mass, put on a dish sprinkled with powdered sugar and let dry well. The protein mass around the berry should harden and keep the blackcurrant fresh for a long time. When every single berry is dry, put them in dry, prepared jars, cover from above parchment paper, tie around the neck with a thread and store in a dry, cool place. It's hard to believe, but such a blank is stored for a very long time, if you act according to the recipe and avoid moisture in the storage place.
It's the turn of compotes for the winter. Blackcurrant is considered an ideal companion for pale, tasteless berries and fruits. However, blackcurrant mono-compote is an excellent thing.
Blackcurrant compote
Ingredients (per 3 liter jar):
300 g blackcurrant,
300 g sugar
3 liters of water.
Cooking:
Remove the blackcurrant berries from the branches, sort through and, just as in the previous recipes, wash them thoroughly and dry them. Pour sugar into boiled water, mix, wait until all the sugar dissolves and the water boils again. Boil the syrup for 5 minutes. Pour the berries into prepared sterilized jars and fill them with a small amount of syrup (if you pour all at once, the jar may burst). Let the jars warm up well and pour the remaining syrup into them. Roll up with boiled lids, turn over, wrap and, when they are completely cool, put them in a cool place.
Many housewives leave berries on the branches. It does not affect the taste, but it speeds up the cooking process.
If you like blackcurrant for the winter in the form of assorted compote, follow the above recipe in terms of the ratio of sugar and berries, and fill the classic way: first pour the berries with boiling water, drain after 10 minutes, boil with sugar, fill the jars and then roll up.
Good luck preparing!
Larisa Shuftaykina
