Blackcurrant blanks have always been in honor of a good housewife. It's cheap, fast and very tasty. And such currant desserts are incredibly useful.
The benefits and harms of berries
This plant is familiar to Russian people from an early age. In the garden of almost every Soviet citizen, and now Russian, this shrub grows with beautiful bright beads. It became known in Russia in the 11th century. O useful qualities ah currant learned after a few centuries.
This berry has a sweet, slightly sour taste. A small black pearl is truly a treasure, because it is a storehouse of a huge number of vitamins. What is only one vitamin C worth, which supports immune system in working condition and resists viral diseases. The vitamin ensemble contains vitamins P, B, E, K, as well as carbohydrates and fiber. The composition also contains minerals: zinc, potassium, manganese, iron, copper.
In addition, it helps in the fight against many ailments. Thanks to folic acid, this berry copes not only with the removal of toxins, but also with radiation.
Even in dried form, it does not lose its ability to positively influence body functions. Vitamin P helps with atherosclerosis by strengthening capillary walls and reducing their permeability. Phytoncides fight against Staphylococcus aureus - the causative agent of diphtheria, dysentery, as well as other microscopic fungi.
leaf application
If every summer season in the family is marked by the harvest of a currant crop, it is worth paying attention to the leaves of the plant. They are in no way inferior to berries in terms of the content of useful qualities. Therefore, lovers of evening fragrant tea drinking will not be superfluous to learn a few rules for collecting:
Despite the abundance of reviews positive influence black currant on the body, there are contraindications to the use of this product. Stomach ulcer, disruption of the gastrointestinal tract and gastritis are the reason for the prohibition of its use in food. It also increases blood clotting, so people who have had a stroke should avoid this product.
How to cook?
cooking options currant jam lots of. The easiest way to do delicious treat with the preservation of all the vitamins present is to rub the berry with sugar.
To do this, you need 1 kg of currants and 1.2 kg of granulated sugar. Wash and dry it on a flat surface. Then send everything to the meat grinder. You can also use a blender to grind. So the product will be more uniform.
Pour in the sugar gradually so that it is evenly distributed. It is better to do this in the evening, because the finished mass should be infused for 12 hours. At night, the air temperature drops, so the jam does not have time to ferment. In any case, leave it in the coolest place in the room. From time to time, do not forget to mix the composition. After thickening, we lay out this fragrant composition in sterile jars. Pour on top a small amount of granulated sugar and cover with a synthetic lid. This yummy will keep in the refrigerator for up to 6 months or more.
Almost the same proportions should be observed when cooking berry jam. For 1 kg of the mixture, take 1.5 kg of sand. Sweet tooth needs to increase the amount of the latter by another 300 g.
After carrying out the same manipulations as for the first case, we put the pointer of the hob burner handle first on a strong fire and hold the container with the berry until it boils, and then reduce the intensity to a minimum, periodically removing the resulting foam.
After 10 minutes of boiling, remove the pan from the stove, which we leave overnight. Then repeat the procedure twice, extending the boiling time by 5 minutes. Next, pour everything into containers and close them with a seaming key.
Be sure to turn the cans upside down or on their side to check the quality of the seaming. The absence of a whistle will indicate that the work is done well.
It will not be difficult for the hostess to prepare compote for the winter, you just need to observe the proportions, and everything will work out.
Drink Ingredients:
- water - 300 g;
- berry collection - 1 kg;
- citric acid - 20 g;
- granulated sugar - 1.5 kg.
Initially, we wash the berries in a deep plate, clean them from the stalks and fill them with sterile jars exactly 1/3, then pour sand and citric acid. Pour boiling water over everything. After seaming the cans, turn them over and wrap them in a warm blanket.
Currant is a champion in the content of vitamins, it also includes many substances necessary for our body. But pectins are not in her honor. Here she even lagged behind her "sister" - red currant. But even this does not greatly affect the thickening of various kinds of sweet dishes. And therefore, you can safely create an appetizing jelly out of it without adding various kinds of thickeners. The main thing in this matter is to follow simple rules:
- Only non-hybrid varieties are suitable for making jelly. In hybrids, there is less pectin.
- When cooking, do not use aluminum, as it oxidizes.
- It is necessary to sterilize those containers in which it is supposed to keep the cooked food.
- The cooking time can be reduced by using a wider container. So everything thickens faster and more evenly.
If there is no need to use only whole fruits, you should send them to the mixer so that own juice berries surrendered to the fullest.
An interesting option dessert - "Five Minute", which includes 3 positions:
- water - 0.4 l;
- berry collection - 1 kg;
- sugar - 1.25 kg.
Cooking:
- wash the berries, dry;
- prepare a syrup from water and sugar, leaving it to boil for 7 minutes over low heat after boiling;
- pour the prepared berries with the resulting mass and do not touch for 2 hours;
- after the time has elapsed, put the dishes on the stove and cook for 5 minutes after boiling, not forgetting to stir;
- pour the resulting jam into containers, and the berries can be separated from the syrup, so the jelly will turn out “clean”;
- preserve the jars, wrap them up for a day, and then store them in a cool corner of the house.
In addition to preservation in a rolled up form, storage of fruits with low temperatures is the most affordable way to save all the useful substances in them. Experts say that fresh food is best preserved at a temperature of -16 ... -21 degrees. Frozen, they can stay good for up to 12 months.
Options for preservation at low temperatures can be divided into several options:
- whole berries;
- in a frayed form;
- in ice.
The procedure for freezing berries in general:
- rinse, remove debris and dry them on a towel;
- take a baking sheet and carefully and evenly distribute the berries;
- free up enough space in the freezer for berries and leave the tray there for at least 4 hours;
- after freezing, pour the fruits into prepared bowls;
- if desired, you can write notes indicating what and where exactly lies.
It is recommended to freeze berry puree if there is not enough space in the chamber for storing fruits as a whole. To do this, using a mixer, you need to turn pre-washed and dried berries into homogeneous mass. You can add sugar if you like and then spread them out very compactly. It will be possible to use such a mixture for filling pies or cook winter evening delicious juice.
How to cook delicious currant jam for the winter. Recipes, tips and tricks from culinary portal website
Currant is a real pantry of health. Currant enhances blood formation, lowers the acidity of gastric juice, reduces fermentation processes in the intestines and improves metabolic processes in the body. The currant contains 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than in citrus fruits. Interestingly, during processing, the currant almost does not lose its amazing qualities, which gives us the opportunity to harvest useful berry most different ways. One of them is making jam.
Currant jam not only has all the useful properties fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but this is just in case your house is quite hot.
The jam is cooked quite quickly, much faster than it passes preliminary preparation berries. They need to be sorted out, twigs removed, cut off the tips, rinsed and allowed to dry.
Jam from black currant"Five Minute"
Ingredients:
12 stack. currant berries,
15 stack. Sahara,
300 ml of water.
Cooking:
Rinse the berries and put them on a sieve. From half the norm of sugar and water, boil the syrup, dip the berries into it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and immediately roll up.
Blackcurrant jam "Three by five"
Ingredients:
3 kg currants,
4 kg sugar
3 stack. water.
Cooking:
Make syrup from sugar and water. Dip washed and dried berries into boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and boil for 5 minutes after the start of the boil. Cool down again. For the third time, put the jam on the fire, boil, boil for 5 minutes and pack in sterilized jars.
Jellied blackcurrant jam
Ingredients:
11 stack. black currant,
1.5 stack. water,
13 stack. Sahara.
Cooking:
In a bowl for cooking jam, mix berries and water, put on fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Let the jam cool and transfer to clean jars.
Blackcurrant jelly
Ingredients:
6 stack water,
1 kg currant berries,
2.5 kg of sugar.
Cooking:
Boil water, dip the prepared berries into it and cook from the moment of boiling for 2 minutes. Wipe the hot berry mass through a sieve with a large mesh, add sugar, put on fire again and bring to a boil. Remove from heat after 3 minutes and pour into sterilized jars. Roll up. Pulp from berries can be frozen and used when cooking compotes.
Cold blackcurrant jam
Ingredients:
1 kg currant,
1-1.5 kg of sugar.
Cooking:
Fold the washed and well-dried currants into an enameled or plastic bowl and mash with a wooden pusher. You can use a blender, but vitamin C is destroyed. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass to sterile dry jars, sprinkle with sugar on top and place under plastic lids in a cold place.
Ingredients:
9 stack currants,
3 stack. raspberries,
15 stack. Sahara,
300 ml of water.
Cooking:
In a bowl for cooking jam, mix half the norm of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and pack in sterilized dry jars. Roll up.
Blackcurrant jam
Ingredients:
1 kg of sugar
1.25 kg blackcurrant puree.
Cooking:
Rinse currant berries, dry and pass through a meat grinder or chop in a blender. Pass the resulting mass through a sieve. You can do it in another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the norm of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until cooked for another 15 minutes. Put in jars, cool and store in the cold.
Blackcurrant jam with lemon
Ingredients:
1 kg currant,
1 lemon
1.25 kg of sugar.
Cooking:
Grind the washed and dried berries with a blender and beat with sugar. Put the dishes with the berries on the fire and cook, stirring constantly, until boiling. Then reduce the heat and simmer for 15 minutes. Add the thinly sliced lemon, cook for another 15 minutes and remove from heat. Pack hot in clean jars, let cool without covering with lids, then cover with paper circles soaked in vodka and tie with plastic wrap.
Blackcurrant and apple jam
Ingredients:
400 g currants,
400 g apples
4 stack Sahara,
2 stack water.
Cooking:
First, boil the syrup from sugar and water, dip the currants into it and boil, removing the foam, until the berries begin to burst. Add the sliced apples to the bowl and continue to cook until thickened. Transfer to sterilized jars, roll up.
Blackcurrant jam with honey
Ingredients:
800 g currants,
800 g honey
2 stack water.
Cooking:
Boil honey with water, add the prepared currants and cook, removing the foam, until the berries become transparent. Pack in sterilized jars and roll up.
Blackcurrant jam with oranges
Ingredients:
1 kg currant,
2 oranges
1.5 kg of sugar.
Cooking:
Sort and rinse the currants, remove the seeds from the oranges. Berries and oranges, together with the peel, pass through a meat grinder, add sugar and mix well. Put on fire, bring to a boil, remove from heat and arrange in sterilized jars. Roll up.
Blackcurrant and raspberry jam
Ingredients:
500 g blackcurrant,
1 kg raspberries,
1.5 kg of sugar.
Cooking:
Pour the prepared berries with sugar and let stand for 7-8 hours to extract the juice. Then put the dishes with the berries on the fire and cook over low heat, removing the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and roll up.
Assorted raspberry and currant jam
Ingredients:
9 stack currants,
3 stack. raspberries,
1 stack water,
15 stack. Sahara.
Cooking:
Pour the prepared berries with water, boil, add half the norm of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until completely dissolved. Cool, spread in clean jars, close with plastic lids.
Assorted blackcurrant, raspberry and gooseberry jam
Ingredients:
7 stack currants,
3 stack. gooseberry,
2 stack raspberries,
1 stack water,
15 stack. Sahara.
Cooking:
The cooking method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to keep the proportions - no more than 12 glasses of berries for 15 glasses of sugar.
Black and red currant jam
Ingredients:
1 kg blackcurrant,
250 g red currant,
800 g sugar
1 stack water.
Cooking:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in a bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is defined as follows: a drop of syrup does not spread on a plate. Arrange hot in sterilized jars, roll up, turn over, wrap.
Not the only type of currant grows in our gardens: black, perhaps the most popular, but also red and white currant has its fans. Not everyone likes red and white currant jam because of the dryish skins. Therefore, most often for jam from these types of currants, the berries are rubbed through a sieve to remove the seeds and skin. Red and white currants are better gelled, which allows them to be widely used in the preparation of marmalade and jelly.
Jellied redcurrant jam
Ingredients:
1 kg redcurrant,
1 kg of sugar
1 stack water.
Cooking:
Pour prepared berries into enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Pour sugar into the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot in sterilized jars and roll up.
"Cold" redcurrant jam
Ingredients:
1 kg redcurrant,
2 kg of sugar.
Cooking:
Pass the washed and dried red currant through a meat grinder or chop with a blender. Pass through a sieve and pour sugar into the resulting mass. Stir with a wooden spoon until all the sugar is dissolved. Transfer the berry mass to clean, dry jars and cover with plastic lids. Keep cold.
Redcurrant jam with vanilla
Ingredients:
1 kg redcurrant,
1.4 kg of sugar,
1 stack water.
Cooking:
Rinse currant berries and dry. Boil the syrup with sugar and water, dip the berries into it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot in sterilized jars. Roll up.
Assorted redcurrant and raspberry or strawberry jelly
Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg of sugar,
300 ml of water.
Cooking:
Blanch currant berries in boiling water for several minutes, then wipe through a sieve. Puree raspberries or strawberries by chopping the berries in a blender. Combine both types of puree. Boil the syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll up.
Assorted currant jam and walnuts on honey
Ingredients:
500 g red currant,
500 g blackcurrant,
500 g apples
1 kg of honey
1.5 stack. walnuts,
500 g sugar.
Cooking:
Rinse currant berries, fill with water and put on fire. Rub softened berries through a sieve. Prepare a syrup of honey and sugar, dip apple slices and chopped walnuts. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring occasionally. Ready jam Arrange hot in sterilized jars and roll up.
Red currant jam with bananas
Ingredients:
1 liter redcurrant juice
600 g sugar
4-5 bananas.
Cooking:
In a bowl for cooking jam, combine currant juice, banana puree and sugar. Put on fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars, roll up.
Red currant jam
Ingredients:
1 kg redcurrant,
1 kg of sugar.
Cooking:
Crush the washed and dried currants with a wooden pusher and wipe through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Arrange hot in sterilized jars and roll up.
Redcurrant and cherry jam
Ingredients:
1.5 kg redcurrant puree,
500 g pitted cherries,
1 kg of sugar.
Cooking:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Arrange in sterilized jars, roll up.
Redcurrant and watermelon jam
Ingredients:
1 kg redcurrant,
1 kg watermelon pulp
1.5 kg of sugar.
Cooking:
Rub currant berries with sugar, add watermelon pulp and boil for 30-40 minutes after boiling. Wipe through a sieve. Pack in clean, dry jars and store in the refrigerator.
Redcurrant and gooseberry jam
Ingredients:
1.5 kg of red currant,
1.5 kg gooseberries, slightly unripe
3 kg sugar
1.3 liters of water.
Cooking:
Put the prepared berries in a saucepan, cover with water and cook over medium heat for 30 minutes, kneading the berries. Add sugar, reduce heat and cook, stirring constantly, until all sugar is dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and roll up.
Seedless white currant jam
Ingredients:
1 liter white currant juice
1.3 kg of sugar.
Cooking:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and set to boil over medium heat. Bring to a boil and continue to cook, stirring and skimming off the foam. As soon as the foam stops appearing, spread the jam in sterilized jars and roll up.
White currant jam
Ingredients:
1 kg of white currant,
1.3 kg of sugar,
2 stack water.
Cooking:
Pour the prepared white currant berries with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil the syrup from the remaining sugar and water, put the berries with the released juice into it and cook over medium heat until the berries are transparent. Pour into sterilized jars and roll up.
Good luck preparing!
Larisa Shuftaykina
At the end of the first month of summer, the baton at the cherry and garden strawberries takes currant. Black, red, white, it pleases children and adults with a generous harvest. Excellent stocks for the winter are obtained from it: juices, compotes, jellies, jams, five minutes, even wine and liqueurs. The most useful currant blanks are those that do not require cooking.
Blackcurrant recipes for the winter without cooking
In order to please your family in the middle of winter with summer tastes and aromas, to saturate them with vitamins to resist colds, take care of currant stocks. This berry is dried, frozen, mashed with and without sugar, juices are made. You can freeze not only whole currants, but also chopped with a blender. This preparation is a source of vitamins for winter cocktails and desserts. It is better to dry blackcurrants in clusters without removing the berries from the stalks. Before drying, the berries do not need to be washed.
Everyone's Favorite Traditional raw jam saves useful trace elements, vitamins and excellent taste of ripe berries. It is stored in the refrigerator or room temperature It depends on the amount of sugar in the recipe. Red and white currants can also be stored in sugar without heat treatment. To improve the taste in such a jam, you can add crushed with a blender or mashed orange, lemon. An easy-to-make recipe for mashed blackcurrants with sugar makes the delicacy popular.
Blackcurrant, mashed with sugar for the winter in a ratio of 1: 2
Many generations of housewives tried to annually stock up for the winter healing "currant vitamin". This dish was not only gourmet dessert, it was famous for its medicinal and preventive properties. In the difficult post-war years, the lucky ones, who managed to acquire a jar of "currant vitamin", took care of it for children and the sick, measuring out the precious product with a teaspoon. Properly prepared currant jam without cooking can be stored on a shelf or in a cupboard until a new harvest.
What do you need to prepare for making classic raw currant jam? You will need:
- Kitchen Scales;
- stainless steel or enameled container;
- large spoon, wooden spatula;
- sterile jars and lids.
To cook three kilos delicious jam, which does not require cooking, take 1 kg of ripe blackcurrant and 2 kg of granulated sugar. Berry puree will be stored for a long time, if you follow simple technology:
- Rinse currant berries under running water.
- Lay them out in a thin layer on a paper towel, let them drain and dry.
- Grind the berries into a puree. Use a blender or meat grinder for this.
- In a deep container (pot, bowl), layer portions of mashed potatoes and granulated sugar.
- Leave a closed container for several hours: the sugar needs to dissolve.
- Stir occasionally with a clean spoon or spatula.
- When the sugar crystals dissolve completely, the "vitamin" can be considered ready.
- Arrange the workpiece in sterile jars, cork with lids.
This recipe has one major drawback: too sweet. Beneficial features currants do not cancel negative impact excess sugar on human health. If you're restricting carbohydrates in your diet, you're unlikely to enjoy a 1:2 ratio of berries to granulated sugar. To make the jam not so sugary and high-calorie, you can halve the amount of sweet carbohydrates.
Vitamin jam without cooking
Preparing such a blank is as easy as described above. For every kilogram of currants, take one kilogram of sugar. The berry must be crushed carefully, combined with sugar gradually, mixed until the crystals are completely dissolved. This method has its drawback: such jam is stored worse. Even in sterile jars, it will not stand for long at room temperature. It is recommended to store it in a refrigerator or a reliable cool cellar (basement).
Red currants mashed with pitted sugar
An incredibly tasty delicacy can be made from red currants without cooking. If you picked a berry from your own bush in good weather, it can not be washed. Harvest harvested after rain, and especially purchased on the market, should be washed under running water and dried thoroughly on a paper towel. To get the most delicious cold pitted jam, do this:
- Sort the berries, removing the stalks, leaves and other debris.
- Load them into a blender. Grind thoroughly.
- Try to carefully wipe the resulting mass through a fine sieve.
- Add sugar. For each glass of berry puree, you need to take one and a half glasses of sugar.
- Stir the berry-sugar mass, leave for 2-3 hours. Stir occasionally.
- While the sugar dissolves, put the jars to sterilize. This can be done in the oven or over steam.
- Lay out the finished berry puree in sterilized dry jars, close with airtight lids.
- For guaranteed preservation, place jars of jam in a cool cellar.
Save the article:
Black currant is a real pantry of useful substances. It holds the record among berry crops available in our climate in terms of vitamin C content. In addition, its fruits are rich in sugars, B vitamins, as well as PP, E, carotene and trace elements. They contain a sufficient amount of pectin substances so that the processed products harden well. This makes the currant an exceptional raw material for valuable preparations for the winter.
Currant grated with sugar
Even housewives, who are not particularly anxious about kitchen worries, find a place in their refrigerator for a jar or two of fragrant “cold jam” - raw berries mashed with sugar. This is the most sparing method of conservation, in which all useful material, since the currant does not undergo heat treatment.
To preserve the harvest without boiling, the berries are washed and allowed to dry, scattered in a single layer on a clean cloth. At the same time, crumpled, unripe and damaged berries are removed - it will be possible to cook compote from them. Then the raw material is crushed and mixed with sugar in a ratio of 1:2. All manipulations are preferably carried out in non-metallic dishes. During the day, the sugar dissolves, after which the puree is packaged in sterilized jars, alcoholized paper is placed on top, and then closed with scalded plastic lids. valuable product store in a cool dark place.
Freezing for the winter
Save your vitamin harvest in kind The freezer will help too. The easiest way is to store berries in bulk there, packing them in bags. In winter, frozen currants can be added to pastries, cook your favorite compotes and jelly - it all depends on the hostess's imagination and the preferences of family members.
The faster the berries freeze, the better they will retain their shape and texture. Therefore, the temperature in the freezer should be as low as possible, and currants should not be packaged in too large portions.
Jam and jam absolutely no problem
Another way to stock up on fragrant treats is to make jam. There are many recipes for this dish, which vary in the ratio of berries and sugar, cooking time and the presence of other components. For example, some put a pectin thickener to make the product gel better. Jam is traditionally brought to readiness in a wide low dish so that the liquid evaporates intensively, and sweet product managed to fade.
Also popular are beautiful and fragrant jams. To prepare this dish, the collected berries must be washed and dried, and then chopped. The resulting mass is boiled, and then sugar is added, mixed and boiled again. Jars of jam are best kept refrigerated.
The currant jam video recipe is as simple as one, two, three:
Jelly, but not from flageole
Jelly can be called a real decoration of the sweet table. Made from blackcurrant, it has an exceptionally noble rich color and rich taste. Jelly differs from jam in that the skin and seeds are removed from it, in fact, it is berry juice boiled with sugar. To separate it from the cake, you can do different things. Some housewives boil the berries and then let the juice drain. Another cooking technology involves first passing the raw materials through a juicer, and then boiling. The remaining cake can also be used - for example, for making marmalade, drinks.
Compote without the hassle
Large families love blackcurrant compotes. You can add fruit to make a mixed drink. You can tightly pack the berries in half-liter jars, sterilize them and roll them up, and put sugar or other additives to taste before use.
In winter, such compote is guaranteed to become a source of good mood.
Dried currant - a reserve for the good of the Motherland
Drying is another way to preserve crops for the winter. Someone is drying whole berries, and someone prepares marshmallow, which is then cut, rolled in powdered sugar and store in an airtight container. Children especially love this delicacy.
Special household appliances are well suited for drying, but you can organize the process somewhere on the windowsill. In the latter case, for the safety of the product, it does not hurt to restrict access to berries to insects and family members. Otherwise, a small part of it will survive until the winter.
Sauce for blackcurrant meat
Gourmets who are indifferent to sweets will certainly appreciate such an unusual seasoning for meat as currant sauce. It is prepared in almost the same way as jam, only salt, garlic, spices and herbs are added as preservatives and flavoring additives.
As a rule, red currant sauce is prepared, but black currant will do for a change. A particularly wide field for experiments opens up here: berry juice harmonizes perfectly with a very wide range of spices and their mixtures. Ready sauce in its hot state can be poured into jars or bottles, and also stored for the winter.
According to rumors, having once experienced a barbecue with currant sauce, a person loses the ability to use it in the same capacity for six months. shop ketchup. Use with caution.
Summing up, we only note that the currant is a very grateful vitamin raw material for cooking, which allows housewives to fully reveal their skills, craftsmanship and imagination.
Blackcurrant is so useful that it is the task of every housewife who cares about the health of her family members to prepare several jars of berries for the winter without boiling. You can make a blank by simply rubbing currants with sugar. Cold fresh jam will provide a good dose of vitamin C, which the berry is famous for, which is very important in the cold. They make live jelly, jam. Many people prefer to freeze or dry the berries for maximum benefit.
An important condition for preparation is the selection of berries. For any type of preparation, select not too overripe, whole berries, with no signs of spoilage. By violating this rule, you risk losing conservation soon, since currants are not heat-treated.
How much sugar will you need
In currant harvesting, it is important to observe correct ratio sugar and berries. As a rule, unless otherwise specified in the recipe, a 1: 1 ratio is maintained, that is, exactly a kilogram of berries is taken per kilogram of granulated sugar.
Blackcurrant mashed with sugar without boiling
The sugar blank can be divided into jars and placed on a shelf in the refrigerator. Good way- transfer to trays or bags. Then freeze in the freezer and lay compactly, taking up very little space.
Take:
- Currant - 1 kilogram.
- Sugar - 1 kilogram.
How to make cold jam:
- Remove the berries from the branches, free from other debris, select specimens suitable for harvesting for the winter.
- Wash, dry on a napkin. Many try to remove the outer tails from the berries. I think that this is superfluous and unnecessary work - leave it.
- There are several options to follow. Crush currants with a pusher, work with a blender or pass through a meat grinder. There is one caveat here: the mass will turn out completely homogeneous. Many people like to find whole berries in the grated mass (I am one of them).
- Therefore, I put aside the third part of the currant in a bowl. I grind the main amount, then return the whole berries to the total mass.
- The next step is to sprinkle the berries with sugar, stir. Leave for a while. The sweetness should completely dissolve. How much time will it take? In different ways, the process depends on the juiciness of the berries. If you want to speed up the process, stir more often.
- When the sugar dissolves, fill jars with grated berries and send to a permanent storage place.
Harvested blackcurrant without sugar
Do useful blank for the winter without the use of granulated sugar in three ways.
Grated currant without sugar
In the previous recipe, I told you how to prepare pureed currants with sugar. It is not necessary to add sweetness to keep the berry fresh. Grind, transfer to trays or plastic bags. Send to the freezer.
How to dry berries
Few people are now engaged in drying berries, and in vain. This makes it possible not to lose vitamins, and save space on the shelves of the refrigerator.
Harvest currants in sunny weather. It is not necessary to cut off the berries from the brushes. Spread loosely on a baking sheet, put in the oven. The temperature is not higher than 60 ° C. I advise you to slightly open the door in the oven to evaporate moisture. Put the dry berry in a jar and screw the lid tightly.
How to freeze currants
As with drying, the currants do not need to be washed, since the berries can become deformed when frozen.
Arrange the berries in a layer on a tray, place in freezer. Set to fast freeze mode. After a day, take it out, pack it in bags and put it tightly in a freezer container.
Blackcurrant jam with orange without boiling
- Berries - 2 kg.
- Oranges - a couple of pieces.
- Sugar - 3 kg.
How to cook:
- Prepare currants for harvesting, rinse, dry.
- Put in a saucepan, chop in any chosen way.
- Wash the orange without removing the skin, divide into 4 parts. Then also turn into a puree (use a blender, meat grinder).
- Combine the orange mass with the berry mass, add sugar and mix well.
- Forget for a few hours, waiting for the sweetness to completely dissolve. Don't forget to stir to help the sugar dissolve.
- Put cold jam in jars, twist and transfer to a cold place. Keep no more than a year.
Blackcurrant jelly without cooking
I advise you to make powder from sugar, then the texture of the jelly will turn out to be tender. Since the currant contains natural pectin, no thickeners are required.
- Sugar - 1 kg.
- Black berries - 1 kg.
How to prepare jelly for the winter:
- Grind clean berries in any acceptable way. then rub it through a sieve, removing the seeds and skin. Do not throw away the cake - freeze it, in winter you can use it when cooking compote.
- Sprinkle with powder (sugar), mix. Put the powder in small portions, it will be more convenient to distribute it over the currant mass.
- Distribute in sterile containers, roll up, send to the cold.
Video recipe for blackcurrant jam for the winter without cooking. Good luck with your preparations, and pleasant winter tea parties!
