What to do with white currants. How to store jelly

Calories: Not specified
Time for preparing: 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 number 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 instruction With detailed description 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.

Recipe with photo step by step:

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 various ways to do so. 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 currants. And from the berries of red currant you can cook very tasty

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"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 a bygone 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.

1. Separate the berries from the branches. Go through. Rinse them carefully in a colander under running water. The pressure of water should not be strong so as not to damage the fruit, since the berry is fragile, small.
2. Pour granulated sugar into a container designed for cooking. Pour water.
3. Put on the stove for slow fire. Before the syrup boils, do not forget to constantly stir with a non-metallic spatula.
4. Add the berries to the boiling syrup and cook for 20 minutes until fully cooked, stirring occasionally.
5. 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.

1. Berries: Rinse white and black currants thoroughly, let dry a little.
2. Sprinkle white currants with sugar and grind in a blender.
3. In the same way, but without adding sugar, chop blackcurrant berries.
4. Combine the berry mass: white and dark in one bowl and mix thoroughly.
5. 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.

1. Separate the berries from the twigs, sort and rinse thoroughly.
2. Grind white currants in a meat grinder or with a wooden pusher.
3. 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.
4. 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.
5. 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, because fresh berry stored for a short time. 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!

Fruits and berries

Description

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.



Pour the prepared currants into a deep enameled pan, 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 into the pan room temperature, 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 whitecurrant jelly for the winter is ready.



Enjoy your meal!

White currant is not as popular as black currant, but no less useful. It has a sweet and sour taste and a very pleasant aroma. The ripening season of this berry is short, and it does not stay fresh for long. How can you save it for the winter?

What to cook from white currant?

Blanks from it do not look very attractive due to the color and large seeds. Often white currants are added to compotes and jams along with other berries. You can also freeze it, but the most common whitecurrant dish is jam. It is not only tasty and fragrant. It turns out very dense, like marmalade. This is because white currants contain a lot of pectin, a gelling agent. Therefore, when making jam, nothing but sugar and water should be added to currants.

How to make white currant jam?

1. The berries must be sorted well, select twigs and leaves, put in a colander and wash. Then put in a bowl to drain excess water.
2. Separately, boil the syrup in a saucepan. For a kilogram of currants, you need to take two glasses of water and a glass of sugar.
3. Pour the currants into the syrup and cook a little so that the berries burst, then add another 3-4 cups of sugar and cook until tender. To determine if the jam is ready, you need to drip a little on a flat glass surface. If the drop does not spread, it is ready.
4. Hot jam is poured into clean sterilized jars and immediately closed with lids.

White currant jelly

A very tasty and unusual delicacy is obtained if you make such jam without pits and peel of berries. In this case, the currant is cooked very little, so it retains almost everything useful material. To do this, use a special juicer to squeeze the juice out of the berries. For 600 milliliters of juice obtained, you need to take half a kilogram of sugar and half a glass of water. You need to cook jelly over very low heat for a minimum time. Determine readiness in the same way as in the first recipe. Hot jelly is still liquid, but after cooling it will become dense. This amber-colored sweet and sour treat will appeal to both children and adults.

How to make jam in a slow cooker?

Such delicious jelly can also be cooked in a slow cooker. To easily remove the seeds and skin from the berries, you need to boil a little over low heat, adding a little water to the bottom of the bowl. Then the currants need to be rubbed through a fine sieve, and the resulting puree is boiled with sugar in the “Jam” mode. Twenty minutes is enough, and delicious fragrant delicacy ready for the whole family.

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

But you can make a lot of it for the winter delicious preparations, because the shrub 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 nylon caps put another spoonful of sugar on the jam 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

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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. close up jelly 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 the 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.