It is not without reason that the question of how to prepare blackcurrants for the winter in order to preserve vitamins arises every year for millions of housewives. This berry is cultivated in almost every area; it is considered a storehouse of biologically active substances and one of the most useful products that you can grow yourself or purchase inexpensively during the summer season.

There are a great many options for preparing this berry. Before deciding on specific recipes, it is worth getting general idea about what can be prepared from black currant and how best to manage the harvest.

Preparation of raw materials

In order for the workpiece to turn out to be of high quality, it is important:

• pick currants in dry weather. It is best to do this in the first half of the day, but after the dew has dried;
• take currants fully ripe but not overripe. If there are bushes of different varieties on your site, it is better not to mix the harvest from them, since the berries may have different degrees of ripeness.

Harvested or purchased berries must be carefully sort through, removing the remains of twigs, get rid of crumpled and damaged specimens. Rinse the berries in running water, then drain in a colander. If possible dry currants, scattering them on a clean cloth or paper towel.

Berries processed in this way are suitable for all types of further processing.

Freezing and drying

For those housewives who have spacious freezers, choosing this method of preparing black currants as freezing- obvious. The product is perfectly stored without losing its consumer properties for a year and a half. In winter, it can be used to prepare any sweet dishes, baked goods, drinks, sauces, and can also be consumed fresh, since appearance and the taste of thawed berries is practically in no way inferior to fresh ones.

Processing the raw materials does not require much effort: washed and slightly dried berries are simply poured in 1-2 layers onto the bottom of flat containers (for example, plastic trays), which are placed in the freezer. After 5-6 hours, the currants are poured into plastic bags, closed and stored. Before eating or for culinary purposes, the product is usually defrosted on the top shelf of the refrigerator or in the microwave, heating at full power for 1.5-2 minutes.

Drying blackcurrant also allows you to preserve all the taste characteristics and beneficial properties of the product. You can process the berries in the oven, microwave or electric dryer, or use the old air-solar method. Many housewives use a combined method: they keep the collected currants for several days on pallets placed in a well-ventilated place (on the veranda or attic), and then dry them in the oven (about 5 hours at a temperature of no more than 55 degrees).

A product prepared in this way is considered the most healthy and high quality. It makes the best vitamin infusions and berry teas. In a tightly closed container, properly dried currants retain their properties for a year.

Jams, jellies and jams

Most housewives traditionally make a variety of sweet treats from blackcurrants. We will tell you about several interesting recipes for making preserves, jams and jellies.

Volume: 2-2.5 l

Ingredients:

• fresh currants – 1 kg;
• sugar – 1.5-2 kg.

Preparation:

1. Pass the prepared berries through a meat grinder or chop using a blender.
2. Place the berry mass in an enamel container, add sugar and mix thoroughly.
3. Cover the container with clean gauze and leave at room temperature for 1-3 days. During this time, the sugar will dissolve and the mass should acquire a jelly-like consistency.
4. Transfer the jam into pre-washed, sterilized and dried jars. The surface of the berry mass should be 3-4 cm below the neck.
5. Cover the surface of the jam in each jar with a layer (about 2 cm) of sugar. Seal containers with tight plastic lids.

After a sugar “crust” forms on the surface of the berry mass, the jars can be stored for 8-9 months in a cool place in the apartment. In the refrigerator, such a product does not spoil for up to a year. In this case, you can put less sugar in the “raw” jam (1.5 and even 1.3 kg per 1 kg of berries).

Volume: 3 l

Ingredients:

• currants – 1.5 kg;
• sugar – 2 kg;
• water – 1.5 cups.

Preparation:

1. Make syrup from water and sugar.
2. Immerse the berries in boiling syrup, boil for 5 minutes after boiling, skimming off the foam.
3. Remove the jam from the heat and stir gently, shaking the pan in a circular motion.
4. Repeat the boiling and stirring procedures.
5. Boil the jam for the third time for 5 minutes, remove from heat and pour hot into sterilized and dried jars.
6. Roll up the jars with hot metal lids (screw-on or regular, using a key) and leave until cool.

Properly prepared and sealed jam can be stored at room temperature for 2-3 years. The product has a fairly thick consistency. It can be used as a filling for homemade pies.

This unique recipe is a cross between “raw” jam and the classic “five-minute” jam. The resulting product is a beautiful jelly, in the thickness of which juicy, soft berries with a pleasant sour-sweet taste are evenly distributed.

Volume: 2 l

Ingredients:

• currants – 1 kg;
• sugar – 1.5 kg;
• water – 1 glass.

Preparation:

1. Boil a clear syrup from water and half the amount of sugar.
2. Dip the currants into the syrup and boil for 5 minutes after boiling.
3. Remove the pan from the heat, add the remaining sugar and mix well, being careful not to injure the berries.
4. Cover the pan and leave at room temperature until cool.
5. Place the jam in sterilized, dry jars. Try to distribute the jelly and berries evenly among all containers.
6. Seal the jars.

Under sealed metal lids, such preparations can be stored for up to a year at room temperature, and for up to two years in a cool cellar. If you use plastic lids, it is best to keep the jars in the refrigerator and eat the treat within 8-9 months.

You can prepare blackcurrants for the winter in the form of jam or marmalade using additional ingredients. This recipe is interesting because of the subtle and piquant taste that characterizes the finished product.

Volume: 2 l

Ingredients:

• currants – 1 kg;
• sugar – 1 kg;
• dry red wine – 250 ml;
• lemon – 1 pc.;
• orange – 1 pc.;
• whole cinnamon – 1 small stick.

Preparation:

1. Squeeze the juice out of the lemon. Remove the zest from the orange using a fine grater.
2. Place currants, sugar and lemon juice in a cooking container. Mix everything well, bring to a boil and simmer over low heat for 3-4 minutes.
3. Remove the container from the heat and leave at room temperature for 12 hours.
4. Rub the berry mass through a sieve or grind it with a blender.
5. Add the cinnamon stick and orange zest, bring to a boil and simmer for 8-10 minutes.
6. Pour wine into the pan and cook the jam, stirring and skimming until the mixture reaches the consistency of thick sour cream.
7. Transfer the jam into dry, sterilized jars (the containers should be filled to the very top).
8. Seal the jars tightly, turn them over onto the lids and leave until cool.

The product is perfect for sweet sandwiches, layering homemade cakes, and using as a component of creamy and curd desserts. In sealed jars, jam is stored at room temperature for up to three years or more.

Compote

Our grandmothers used a significant part of the blackcurrant harvest to prepare compotes, including those combined with other berries and fruits. Although the preparations required a significant investment of time and labor, it was difficult to do without them: the range of store-bought fruit drinks in those days was very scarce, and practically no one had such opportunities to preserve berries, such as freezing, for example. Today, currants, both fresh and frozen, have ceased to be a seasonal product, and store shelves are crowded with a variety of industrially produced drinks. Therefore, the labor-intensive process of “rolling up” dozens of three-liter jars of homemade compotes is a thing of the past for most housewives. However, many are still interested in “concentrated” preparations, from which in winter they can be made a large number of tasty and healthy drink. We offer simple recipes of this type to the attention of our readers below:

Unlike the berry contents of “traditional” compotes, currants extracted from jars closed according to this recipe retain the aroma and taste fresh. It is suitable as a filling for homemade baked goods and even dumplings. The liquid also turns out to be very concentrated. It can be used for instant cooking“fruit water”, compotes and jelly.

Volume: 3 liter jars

Ingredients:

• currants – 2-2.5 kg (how much will fit in jars);
• water – 1 l;
• sugar – 300 g.

Preparation:

1. Place the prepared berries in sterilized jars up to their shoulders.
2. Fill the jars with boiling syrup to the top, place them in a water bath and sterilize for 15 minutes.
3. Seal the jars hermetically, turn them over onto the lids, wrap them and leave until completely cool.

The product keeps well at room temperature for a year. This type of compote can be made without sugar, which is very important for people with diabetes. In this case, the berries in jars are poured with boiling water or juice heated to a boil, squeezed from any berries or apples.

Juice, syrup and wine

The process of preparing blackcurrant juice is usually not a problem, but the extraction methods may vary depending on the intended use of the final product. The easiest way is to use a household juicer, but you need to take into account that from many devices of this kind the juice comes out with a large amount of foam, which is then quite difficult to get rid of. When preparing syrup, it can be removed during the cooking process, but it interferes with canning the juice.

If it is important for you that there is no foam in the squeezed juice, use the old but reliable manual method:

• Place the currants in a wide enamel container and mash the berries with your hands or a wooden pestle;
• pour boiling water over the mixture (no more than 1 liter per 3-4 kg of berries), stir and leave until cool;
• Squeeze the mixture through a colander, trying to squeeze out the liquid as best as possible. The easiest way to do this is to place the mass in a colander in small portions and press on it with a plate of suitable diameter.

As a rule, many useful substances remain in the cake. To remove them, add a little more boiling water to it and repeat the spin operation. In this way, about 500-650 ml of juice is obtained from 1 kg of currants (up to 750 ml when using a juicer).

The product can be preserved without additives. To do this, it must be brought to a boil (but not boiled) and poured hot into sterilized jars to the top. Immediately seal the jars, turn them over and wrap them until they cool. This juice can be stored indoors for up to a year.

The syrup is used not only for culinary purposes: it is added to tea for colds. This is an excellent vitamin remedy that reduces fever, relieves headaches and coughs.

Volume: 1.2 l

Ingredients:

• blackcurrant juice – 1 l;
• sugar – 400 g.

Preparation:

1. Pour the juice into an enamel pan, add sugar.
2. Bring the mixture to a boil and simmer for 3-5 minutes, skimming off the foam.
3. Pour the hot syrup into small sterilized jars, seal them, turn them over onto the lids and wrap until cool.

In a heated room, jars of syrup are stored for up to a year, and in the cold - up to two years or longer.

Homemade blackcurrant wine is a wonderful drink, tasty, aromatic, preserving all the beneficial properties of fresh berries.

Real wine is juice that has undergone a fermentation process with the help of so-called “wild” yeast (fungi that live on the skins of berries or fruits). The problem is that northern berries (including currants), unlike southern grapes, contain too much acid, which interferes with the life of microorganisms. Therefore, to make blackcurrant wine, the juice is diluted with water to reduce its acidity and sugar is added.

Ingredients:

• blackcurrant juice – 10 l;
• water – 10 l;
• sugar – 6 kg.

In this case, juice obtained using household appliances is suitable, but it is better to use the manual method of squeezing. Currants are not washed before pressing in order to preserve them. maximum amount yeast fungi. Sugar must be added: its concentration in the berries themselves is too low to ensure normal fermentation.

Preparation:

1. Mix the juice with water and pour into a fermentation container (large jar or bottle) no more than 3/4 of its volume.
2. Heat a small amount of water, dissolve 2/3 of the sugar in it and add to the container.
3. Install a water seal. This is done like this: the container is closed with a tight plastic lid with a small hole into which a thin tube is inserted. One end of the tube should be inside the jar of juice, but above its surface. The other is lowered into a small vessel with water, which is placed next to the fermentation container, and the end of the tube is immersed under water. During active fermentation (without access to outside air), the released gas escapes through the tube into the water.
4. Wait until the end of active fermentation, when gas bubbles stop escaping through the “shutter”. On average it takes 7-10 days. The subsequent stage of slow fermentation will take from 3 weeks to a month. The container cannot be opened at this time, so as not to let outside air into it. Then the liquid will begin to “lighten” (particles of grounds will settle to the bottom);
5. When the liquid becomes completely transparent, drain it, disturbing the sediment as little as possible. Remove the grounds and rinse the container. Pour the clarified product back, adding the rest of the sugar (it is better to first dissolve it in a small amount of slightly heated liquid).
6. Reinstall the shutter. The second fermentation will not be too active and will end in 2-3 weeks.
7. Wait until the liquid has completely clarified. Carefully, without shaking the sediment, pour it into clean jars or bottles, close them with plastic lids or stoppers and place in a cool, dark place.

The drink will “ripen” for 3-4 months. Young wine, which began to be made in the summer, can be tasted already in new year holidays. This product is stored at room temperature for 2-3 years without losing its taste, aroma and beneficial properties.

You can learn more about the technology for making blackcurrant wine from the following video:

There is an opinion that you can increase the strength homemade wine, increasing the amount of sugar in the juice. It is not true. “Wild” yeast converts sugar into ethyl alcohol, but dies when its concentration in the solution reaches 14-16%. If there is too much sugar in the juice, the wine will turn out very sweet, but its strength will not increase.

If the specified recipe is followed, the finished drink can be semi-dry or semi-sweet to taste, depending on the type of currant and the quality of the berries. To make fortified wine, add vodka or alcohol to the solution, which has not yet finished fermenting. In this case, the yeast immediately dies without having time to process part of the sugar, so the product turns out strong and sweet.

Pastila and candied fruits

You can also prepare blackcurrants in the form of “dry” treats, which are convenient because they can be stored for quite a long time without capping.

Ingredients:

• currants – 400 g;
• water – 200 ml;
• sugar – 400 g;
• powdered sugar – 50-100 g.

Preparation:

1. Boil syrup from water and sugar.
2. Immerse the berries in hot syrup, heat until foam forms, remove from heat and cool slightly.
3. Cook in 3 batches, 2-3 minutes each at intervals of 30-40 minutes.
4. Remove the currants from the syrup, place in a colander and leave for 10 hours.
5. Place the berries on a cloth in one layer and air dry until they do not stick to your hands.
6. Dip the currants in powdered sugar, place in a clean, dry jar, and cover with parchment.

The product can be stored at room temperature in a dry place for up to a year.

Properly prepared marshmallow does not stick to your fingers, releases well from the parchment, is cut into strips and easily rolled into rolls.

Ingredients:

• currants – 400 g;
• water – 60-70 ml;
• sugar – 250 g.

Preparation:

1. Place the currants in a saucepan, add water and heat over low heat with a lid. When the skins of the berries begin to crack, remove from heat and cool slightly.
2. Grind the berries with a blender into a homogeneous puree, add sugar and leave for 30 minutes.
3. Bring the mixture to a boil and simmer for 10 minutes, stirring constantly.
4. Pour the puree onto a baking sheet lined with parchment in a layer of no more than 3 mm.
5. Dry in the oven at 50 degrees (the process will take 5-6 hours), or leave to air dry for 3-4 days.

When dried, marshmallows can be stored in moisture-proof containers for about a year.

Marinades and sauces

The product serves as an excellent addition to meat and poultry dishes, and can be used as an independent snack or as a component of fruit and vegetable salads.

Volume: approximately 3 cans of 0.5 l

Ingredients:

• currant berries – 1-1.2 kg (as much will fit into jars);
• water – 500 ml;
• sugar – 150 g;
• vinegar 9% – 40 ml;
• whole cinnamon, small sticks – 3 pcs.;
• allspice black pepper – 6 peas.

Preparation:

1. Fill sterilized jars with berries up to the shoulders, put cinnamon and pepper on the bottom.
2. Cook the marinade (add vinegar at the end of cooking) and fill the jars to the top.
3. Pasteurize in a water bath for 10 minutes, seal, turn over onto lids and wrap until cool.

Pickled currants can be stored indoors for up to one and a half years.

Making blackcurrant sauce is very simple. In the basic recipe, crushed berries are used as a base, to which a variety of spices and other ingredients are added to give the product a hot, spicy or any other flavor.

Ingredients:

• black currant berries – 1 cup;
• sugar – 2 tbsp. l.;
• salt (optional) – 0.5 tsp;
• water – 0.5 cups.

If desired and to taste, use:

• dry spices - ground pepper, turmeric, cinnamon, cloves, Bay leaf, coriander, cumin, cumin, etc.;
• herbs - dill, mint, basil, tarragon, etc.;
• hot pepper, garlic, ginger root (chopped).

Often lemon juice or citrus zest is added to the sauce; water is sometimes replaced with wine.

Preparation:

1. The berries are crushed with a blender, water, sugar, salt and dry spices are added.
2. The mixture is simmered over low heat for about 30 minutes, stirring constantly.
3. 5-7 minutes before the end of cooking, add herbs (dry or fresh) and vegetables (chopped).
4. If the mass contains solid fragments of herbs or vegetables, it is filtered and brought to a boil again.
5. The thickened sauce is poured hot into small sterilized jars.
Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, and collections of useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Compost is the rotted organic remains of the of different origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced for inflow fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

A new product from American developers is the Tertill robot, which weeds weeds in the garden. The device was invented under the leadership of John Downes (creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving over uneven surfaces on wheels. At the same time, it cuts off all plants below 3 cm with the built-in trimmer.

Currants are a delicious berry, rich in vitamin C and containing natural pectin. It is great for making jam, jam, jellies and compotes. In our selection of currant recipes you will find simple and delicious preparations for the winter.

For preparations you can use red, black and white currants. Red currant berries make better jelly, thanks to the pectin contained in the berries. Black currants are better suited for making jam and grinding with sugar. White currants can be added to compotes.

Making such jam is not difficult, and you can use it as an additive to desserts.

You will need: 600 g berries, water, sugar, zest and juice of half a lemon.

Preparation. Sort the berries, remove the stems and place in a saucepan. Add enough water to cover the bottom of the pan and simmer the berries over low heat for about 5 minutes until softened.

Then puree the berry mass using a blender. After this, rub the resulting puree through a sieve and remove the skins and seeds of the berries. Weigh the resulting mass and add the same amount of sugar. Place everything in a saucepan, add the grated zest and squeezed juice of half a lemon, stir and bring to a boil. Cook the jam for 10 minutes, stirring and removing any foam that forms. Pour hot jam into sterilized jars and roll up.

Blackcurrant jam makes an excellent filling for homemade pies.

You will need: 1 kg of berries, 600 g of sugar, 4 tsp. lemon juice.

Preparation. Rinse the berries, place in a saucepan and cook until softened, about 20 minutes, stirring occasionally. Add sugar, lemon juice, bring to a boil and cook for another 20 minutes. Check the readiness of the jam by dropping a drop onto a chilled saucer. If the syrup does not spread, the jam is ready. Immediately pour it into jars and roll up.

The recipe for “five-minute” currants speaks for itself - it’s prepared in literally 5 minutes.

You will need: 1 kg of black currants, 1.2 kg of sugar, 1.5 glasses of water.

Preparation. Wash the berries and remove the branches. Make syrup from sugar and water. Place the berries in it and cook for 5 minutes. Pour the jam into prepared jars and roll up.

Red currant berries contain natural pectin and gel perfectly.

You will need: 1 kg of berries, 500-600 g of sugar, 120 ml of water.

Preparation. Rinse the berries and place in a saucepan with a thick bottom. Add water and cook, stirring, for about 20 minutes.

Then crush the berries with a potato press and place them in several layers of cheesecloth. Hang and leave overnight to drain all the juice. Measure the resulting juice, pour it into a saucepan and add an equal amount of sugar. Bring the mixture to a boil, stirring, and cook until the jelly begins to thicken. Pour the hot jelly into jars, sterilize and seal.

A very simple compote recipe.

You will need: berries, 1 liter of water, 1.5 kg of sugar.

Preparation. Wash the berries and place them in jars. Mix sugar and water and cook syrup. Pour hot syrup over the berries, sterilize and roll up.

To diversify the taste of the compote, add strawberries to the currants.

You will need: 250 g currants, 250 g strawberries, 1 glass of sugar, 2.5 liters of water.

Preparation. Wash the berries and place them in jars. Boil water, dissolve sugar in it and pour the resulting syrup over the berries. Sterilize the jars of compote and seal them.

Raspberries and currants are perfectly combined in a compote, which turns out very aromatic, with a rich berry taste.

You will need: 1.5-2 cups of currants and cherries, 1.5 cups of sugar, 1 tsp. citric acid, water.

Preparation. Rinse and dry the berries, place in a three-liter sterilized jar. Add sugar and acid. Boil 5 liters of water and immediately pour over the berries, cover with a lid and roll up.

You will need: 250 g blackcurrant berries, 150 g cherry berries, 200 g sugar, 3 liters of water.

Preparation. Rinse the berries. Boil water, add sugar and berries. Cook until the berries float to the surface. Then transfer the berries to a jar, fill with syrup and immediately roll up.

Use only good, whole currants and gooseberries for compote.

You will need: 1 glass of currant berries, 1 glass of gooseberries, 100 g of sugar, 2 liters of water.

Preparation. Rinse the berries well. Boil water, add sugar and berries. To prevent gooseberries from losing their shape, you can pierce them with a toothpick. Boil the compote for 7-10 minutes, immediately pour into sterilized jars and seal.

Currant berries can simply be ground with sugar and frozen, and then used as a filling for pies or an ingredient for sauces.

You will need: 1 kg of black currants, 1.5-2 kg of sugar.

Preparation. Rinse the berries thoroughly and dry. Grind with a blender or grind in a meat grinder until pureed. Add sugar and stir well to dissolve. Place the container with the berry mixture in the refrigerator, then stir, place in clean containers and place in the freezer.

Currants prepared without sugar can be stored well for a year in the cellar or refrigerator.

You will need: currant berries.

Preparation. Wash the berries and place them in clean jars. Fill to the top with hot water, cover with lids, and place the jars themselves in a container with warm water (water bath), bring to a boil and sterilize depending on the size of the jars: sterilize half-liter jars for 15 minutes, liter jars for 20 minutes. Roll up immediately.

Currant jam

Use red currants to make jam. You will receive an attractive-looking blank with a bright, rich color.

Preparation. Rinse the berries, place in a saucepan and crush with a potato masher. Add sugar and place the pan over low heat. Cook, stirring, until the sugar dissolves.

Then increase the heat and cook, stirring frequently, until the jam thickens. Immediately pour the jam into jars, sterilize and roll up or cover with lids, cool and store in the refrigerator for up to 3 months. Currant jam

For this preparation, it is better to take black currant berries; they have a richer taste and aroma.

You will need: 1 kg of black currants, 1.5-2 kg of sugar.

Preparation. Rinse the berries thoroughly, dry and place in a blender bowl along with sugar. Puree the berries until smooth. Place the resulting berry mass in sterilized jars, sprinkle sugar on top, close the lids and store in a cool, dark place.

Currant juice can be prepared without sugar or add a little to taste.

Project “From the Garden” about plant growing and floriculture, landscape design and country life. Everything about plants, indoor and ornamental, shrubs, trees, flowers, care, planting and growing. Plant diseases, pests and their control.

Fresh blackcurrant is slightly sour (due to an excess of healthy vitamin C), but mixed with sugar it acquires a completely different, incomparable taste and aroma. Each housewife has her own secrets for preparing blackcurrant preparations for the winter. We have collected best recipes for you: jam without cooking, five-minute jam, jam and jelly; and how to close a delicious compote without much hassle, we will also tell you in our article.

Why does everyone love blackcurrants?

Of all the types of currants, black currants are the healthiest. Compared to white or red, its taste is a little harsh, but what an aroma it emits! It contains so many useful things! In addition to vitamin C, the content of which blackcurrant has surpassed even citrus fruits, it contains many other microelements, carotenoids, organic acids, tannins and essential oils. And all this, thanks to the practical absence of oxidative enzymes in it, is well preserved even when the berries are heat treated.

Black currant contains a huge number of useful elements

So blackcurrant preparations for the winter are made not only for the sake of obtaining a tasty addition to tea, but also for additional vitaminization of the body and improvement of health in the winter-spring period. Currant jam, along with raspberry, is ideal for preparing vitamin teas. Such warm drinks contribute to the rapid recovery of a patient with the flu or other colds, saturating the body with ascorbic acid and thereby supporting the patient’s immunity. Consumption of currants in any form is recommended for atherosclerosis, anemia, cardiovascular diseases or high blood pressure.

Advice! It is best to collect black currant berries for the winter when they are fully ripe, but without allowing them to become overripe. Every day, unpicked ripe berries catastrophically lose the vitamin C they accumulated over the season.

Recipe for raw blackcurrant preparation

Of course, it is best to eat black currants fresh, without sugar or heat treatment, in order to get the maximum benefit from this storehouse of vitamins. If properly packaged, berries can be stored in the refrigerator for up to 35 days. To do this, they need to be placed chilled in plastic bags or in special boxes. A good option long-term storage of black currants - freezing or drying the berries. But the most popular way to prepare healthy currants for the winter is to cover them with sugar, but without cooking.

Preparations without cooking will retain all the beneficial properties of currants throughout the 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 and prepare them properly. That is, sort through, get rid of dry leaves and twigs, and other debris;
• then rinse in a colander under running water, spread on a towel, and dry;
• grind the berries in a meat grinder or blend in a blender until smooth;
• The next step is to mix the currants with sugar. The jam will be raw, so you need to take more sugar than usual - 1.5 or 2 kg per 1 kg of currants. It is necessary to immediately stipulate that it will not be easy for such a large amount of sugar to dissolve in the currant mass. So you will have to be patient, stirring the mixture until there are no sugar grains;
• Only after making sure that the sugar has completely melted can you put the aromatic thick ruby ​​mixture into sterile jars.

Jars for preserving jam must be thoroughly washed and sterilized

You can go another way, a simpler one. Place the mixture on low heat, stir it constantly and control the heat. Under the influence of temperature, sugar will disperse much faster. In this way, you will be able to save time, while sacrificing some amount of vitamins in the resulting product.

Jam “Pyatiminutka” – 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 within five minutes from the start of the process:

1. Boil syrup from 1.5 kg of sugar and 1 tbsp. water.
2. Add berries (1 kg) of black currants to it, boil for 5 minutes (after boiling).
3. Pour into jars. Close with tin lids.

The preparation for the winter “Five Minute” is ready!

You can add less sugar to five-minute jam, but then you will need to store it in the refrigerator

Advice! Wrinkled berries in Pyatiminutka jam may not look very aesthetically pleasing. But there is a secret: before cooking, try putting them in boiling water (for a couple of minutes) and draining them in a colander, and then lowering them into syrup.

Royal recipe from our grandmothers

Using this recipe, you can make “Royal” jam not only from currants, but also from cherries. There is no need to weigh the ingredients or guess their quantities. The components are placed gradually according to a certain pattern:

1. Boil 0.5 tbsp. water with 1 tbsp. sugar, then add 1 tbsp. currants Boil for 5 minutes.
2. After five minutes, add another 1 tbsp. sugar and currants, and boil again for 5 minutes. This way you can add ingredients every 5 minutes until you run out.
3. Boil the last portion for 5 minutes and pour into hot jars. Roll up.

You can cook with black currants different types desserts

Thanks to an unusual cooking technology, the berries are obtained not in juice, but in real jelly. Try it, very tasty!

Currant jam and jam for the winter

The jam according to this recipe differs from the classic one due to the citrus note in it. Everything is extremely simple: take 1 kilogram of sugar and currants, plus 1 lemon. Grind the berries and citrus fruit (without seeds) through a meat grinder and mix with sugar. Cook for half an hour, getting rid of the foam as you go, and then roll up.

Lemon gives currant jam an interesting aroma

You can make jam, not jam. This recipe will make it thick and rich. It is delicious not only on a sandwich, but also as a filling for baked goods. Currants, crushed 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 until cool. Before rolling, boil, pour into sterile jars, and close.

How to make blackcurrant jelly correctly

Jelly can be made from any berry, but blackcurrant is perfect for this purpose. It contains a substance called pectin, which contributes to the gelling of the juice. If to prepare jelly from other berries it is necessary to add a packet of gelatin or pectin, then currants do not need additional stimulation.

To prepare jelly for the winter, you only need currant juice. To obtain it, you can use a juicer. If it is not there, then you will have to work a little. Currant berries are poured with a small amount of water (100-150 g) and boiled until softened. Then rub them through a sieve to get rid of the skin and seeds.

The “correct” currant jelly is thick and elastic, like marmalade

The next steps are:

• Boil the ground mass over medium heat for 10 minutes;
• add sugar in a 1:1 ratio and mix quickly;
• boil for another 5 minutes;
• pour into jars, but do not roll up;
• cool, roll up, put in the refrigerator.

Only after a week can the jelly be moved from the refrigerator to the pantry or cellar, where it will be stored.

Proven recipes for currant compote for the winter

The blackcurrant compote turns out to be very beautiful, dark ruby ​​in color. There are several recipes for how to close compote for the winter, and we will now share them with you.

One of them is very simple: into 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 boiling water over all this, roll it up and wrap it well for 8 hours (overnight). Properly covered jars will not cool down during this time and will remain hot.

Currant compote not only quenches thirst, but is also an excellent drink for desserts

For those who do not like to use citric acid, you can offer a similar recipe for winter preparation, but without it: berries and sugar are poured with boiling water and three-liter jars are sterilized for 20 minutes (from the moment the water boils), and then rolled up. This compote tastes like freshly brewed summer compote.

We hope that our blackcurrant recipes for the winter will become your favorites and will take pride of place in the family cookbook.

Blackcurrant jam recipe: video

Blackcurrant preparations for the winter: photo

Currant preparations for the winter they are not inferior in popularity to preparations made from blueberries, strawberries, raspberries and cherries. Currants are not only a healthy berry, but also very tasty. You can use it to make jam, confitures, marshmallows, compotes, jam-jelly, homemade liqueurs and liqueurs. As you know, currants can be red or black. Red currants are more suitable for compotes and jelly, while housewives prefer to make jam from black currants.

Since the period of currant ripening has already arrived, and currant harvesting is in full swing, we suggest you add interesting recipes for currant preparations to your cookbook, namely the preservation section.

Now let's see what happens preparation of red currants in the form of jelly. Since red currants contain a large amount of gelling substances, jelly can be made from it without the use of pectin and gelatin.

Currant preparations for the winter. Best Recipes

Redcurrant jelly - recipe

Ingredients:

• Granulated sugar - 3 kg.,
• Red currant berries -2 kg.,
• Water - 1 liter.

Red currant berries must be washed and then separated from the branches. Pour water over the berries and place on low heat. Bring the berries to a boil, after they have cooled, strain them through a sieve. Using a wooden spatula, separate the pulp and juice. Pour the juice obtained by this method into a saucepan and put on fire.

Add sugar. Cook the jelly, stirring occasionally, for at least 40 minutes. During cooking it produces a lot of foam, skim it off as it forms. It needs to be poured hot into sterile jars.

Don't worry that the syrup is liquid, don't let that bother you. The jars will gradually gel as they cool. Within a day you will notice a thick jelly in them. Serve the finished product with cottage cheese casseroles, mousses, soufflés, pies, porridges, pancakes and pancakes.

Red currant preparations can also be presented as syrups. Concentrated redcurrant syrup will be useful for making compotes and dessert jelly. Making this blank is very simple.

Redcurrant syrup - recipe

Ingredients:

• Sugar – 1 kg.,
• Red currant berries – 1.5 kg.,
• Water – 3 liters.

Wash the red currant berries and separate them from the branches. Crush them with makogon, beat them with a blender or pass them through a meat grinder. Use any of the above options to make puree. Place this puree on a sieve lined with gauze. Squeeze out the juice. Set aside the juice. Do not throw away the pulp, fill it with water and boil for 20 minutes.

Strain through a sieve. Pour the pure broth into a saucepan, add sugar and boil until it boils, then add fresh juice. Cook for another 15 minutes over low heat. Sterilize jars and lids. Pour currant syrup into them. Turn it over and wrap it with something warm. After a day, the syrup can be taken to a cold place.

Redcurrant compote for the winter - recipe

Ingredients for two 3rd jars of compote:

• Sugar – 2 cups,
• Red currant berries – 1.5 kg.
• Water - about 3.5 liters.

As you can see, the ingredients for making redcurrant compote are exactly the same as for making syrup and jelly. So let's get started. Sort out the twigs with red currants and wash them carefully under running water. Wash two three-liter jars with water and soda. Fill the jars halfway with currants.

Boil the water. Once it boils, add sugar. Boil until sugar dissolves. Pour hot syrup into jars. Roll up with metal lids. Turn the jars upside down and wrap them in a warm blanket.

Redcurrant jam with jellyfix - recipe

Ingredients:

• Sugar – 2 kg.,
• Red currant berries – 1 kg.,
• Water – 1 glass,
• A packet of Zhelfix.

Redcurrant jam is very similar to jelly, but unlike it, it turns out to be darker in color and much thicker, since it takes much longer to cook. Before preparing it, you need to sort out the berries, wash them and remove the twigs and petioles. Place the prepared berries in a saucepan and fill them with water. Bring them to a boil.

When the berries have cooled slightly, crush them into a puree with a pestle. After this stage, there may be two options for continuing cooking. So, if you want to make seedless redcurrant jam, place the puree in a colander and strain out the juice. If you are satisfied with the bones, skip this step.

Add sugar to the currants in the pan. Cook the jam, stirring after a few minutes to prevent it from burning, for about one hour over low heat. 5 minutes before the end of cooking, add a bag of pectin, as usual, it is sold under the name “Zhelfix” or “Zhelinka”.

Let's not ignore blackcurrant preparations.

Blackcurrant jam with lemon - recipe

Ingredients:

• Black currant – 1 kg.
• Granulated sugar – 1 kg.
• Lemon - 1 pc.

Thanks to lemon, it turns out to be very aromatic and doubly healthy. Pass clean currants without branches and petioles through a meat grinder. Pass the washed lemon through the meat grinder as well. Add it to currant puree. Add granulated sugar and stir. Cook the jam for about 30 minutes, stirring constantly, and remove the foam. That's all. Pour hot into steamed jars and seal.

Blackcurrant jam - recipe

Ingredients:

• Blackcurrant – 1 kg.
• Sugar – 2 kg.

As you can see, the recipe for this jam does not contain water, and the amount of sugar to currants is 2:1. Sort the currant berries, remove all leaves, and wash. Place in a blender and blend at high speed until pureed. Transfer to a saucepan. Add sugar. Stir and turn on the heat. After boiling for 15 minutes, remove the pan from the heat.

As soon as it cools down, put it back to cook for 15 minutes. This procedure must be repeated 3 times. It must be poured hot. Before doing this, sterilize the jars using any method. Although this method of cooking jam takes a lot of time, it turns out incredibly tasty and thick. This jam is useful for tea, and also as a filling for homemade baked goods.

You can also make a delicious blackcurrant liqueur, which will be useful for any family holiday.

Blackcurrant liqueur - recipe

Ingredients:

• Blackcurrant – 1 kg.
• Vodka – 1 liter.
• Sugar – 500 gr.

Preparation of black currants in the form of liqueur will take you no more than one hour. Pour a glass of water over pure blackcurrants and bring it to a boil. After it has cooled a little, place it in a colander lined with gauze and squeeze out the juice. Add sugar to the juice and bring to a boil. Let the syrup cool to room temperature.

Add the cooled syrup to vodka or moonshine. Stir with a spoon. Seal the bottles hermetically and hide them in a dark and cool place. The liqueur will be ready in a week, but the longer it sits, the tastier it will be. On New Year You will be provided with a delicious alcoholic drink prepared with your own hands.

From blackcurrant bushes you can collect not only delicious berries, but also fragrant leaves that are useful for healthy and fragrant tea. Since even in a dry state, currant leaves have a strong aroma, to make tea, they can be combined with the leaves of mint, cherry, raspberry, wild strawberry, strawberry, or with dry collections of medicinal plants. How it happens preparing currant leaves for tea?

In the spring, during the period of flowering and ripening of fruits, it is undesirable to pick leaves from the bushes, as this will affect the number and size of the berries. Therefore, currant leaves can be prepared for tea immediately after harvesting. Leaves are collected in dry weather, preferably early in the morning. Choose beautiful, undamaged leaves. Sort the collected leaves and rinse them with water. Place on a paper towel or clean paper.

After the water has drained and the leaves have dried, replace the paper or towel. To dry currant leaves, it is best to lay them out in a dry and warm room with plenty of sunlight. The best place is the attic of a private house, while in an apartment it is a sunny balcony. Transfer the dried leaves into linen bags or store in airtight glass jars.

You may be surprised to learn that currant leaves contain no less vitamin C than the berries. In addition, the leaves contain tannins, flavonoids, phytoncidal compounds, mineral salts of magnesium, copper and calcium.

Currant leaves can be consumed even by children. Mothers can give it to babies starting from the age of two. It is good to use this healing drink for colds, to increase immunity, for diseases of the hematopoietic organs, gastritis, kidney failure and heart ailments. This is how they are currant leaves - preparation, which, as you can see, is not at all complicated.

The most delicious currants- the one you raised yourself. If you have a summer cottage, be sure to plant several currant bushes on it, or at least one. Even if you have at your disposal only one, but fruitful and varietal currant bush, in a few years you can get a whole plot of currant bushes from it.

Currants can be propagated in several ways. Cuttings are one of the most effective and popular methods of propagating black and red currants. Harvesting currant cuttings produced in the fall, starting from September and ending in mid-October. For these purposes, annual but woody cuttings are chosen. They are cut with sharp pruning shears at an angle. The optimal petiole length should be 10-15 cm. Remember that longer petioles take root best.

Immediately after you have prepared currant cuttings, they need to be planted as soon as possible. It is advisable to do this no later than the second day. And in order for them to take root better, they can be soaked for a day in any growth stimulator intended for garden plants.

The cuttings are planted at a slight angle, so that one of the buds is in the ground. The hole must be watered before planting. After this, place the cutting and sprinkle it with a layer of soil. In order for the cuttings to take root faster and to protect them from night frosts, each cutting is mulched with a layer of humus.

We took a little break from currant preparations, but now let’s go back and see how to prepare blackcurrant jelly for the winter.

Currant berries are valued not only for their sweet and sour taste, but also for their greatest nutritional value. They contain a lot of vitamin C, vitamins B1, B2, E, and flavonoids. Blackcurrant is good source pectin, it contains a lot of calcium, potassium, phosphorus, iron, magnesium and copper. Of the organic acids, citric and malic acids were detected.

Blackcurrant berries contain a small amount of oxidative enzymes, resulting in vitamin C the best way is retained during processing. Blackcurrant leaves are used as a seasoning for canning vegetables. The transformation products of black currant are often characterized by dietary and preventive properties.

Blackcurrant is not considered a long-lasting product, but in cool conditions it can be stored for up to 3 months. Berries for storage are usually collected in dry weather. It is better to pick currants in bunches. Usually fresh currants are stored in plastic bags, cardboard boxes, and straw baskets.

Berries are stored in baskets or boxes for up to 20 days at a temperature of 0°C. Black currants can be stored in polyethylene bags for approximately 35 days at a temperature of 0-1°C and for up to 2.5 months at a low temperature of minus 2°C. The berries are previously cooled in the refrigerator and only then packaged in bags. If this is not done, condensation will form in the bags of berries.

Before use, the berries are left for several hours at a temperature of 5°C and only then brought to room temperature.
Drying of black currants is carried out at a temperature of 50 - 60°C for 3 hours. Periodically ensure that the berries do not dry out. It is not advisable to dry the berries in the sun, as this destroys all the beneficial vitamins.

The jelly preparation time will be 1 hour. Number of servings: 8 pieces.

Ingredients for currant jelly:

• Blackcurrant – 1 kilogram.
• Granulated sugar – 1 kilogram.

Blackcurrant jelly - recipe

Blackcurrant jelly. Photo

№1

In this article you will find the best and most proven recipes on how to prepare blackcurrants for the winter so as to preserve their beneficial properties to the maximum: compote, jam, jam, syrup, jelly, freezing and drying.

How to prepare blackcurrants for the winter - delicious and healthy recipes

Let's look at the most popular methods of harvesting blackcurrants for the winter:

• Blackcurrant compote

Ingredients: 0.8–1.2 kg of sugar per 1 liter of water.

Place the prepared berries in jars up to their shoulders and pour boiling syrup over the edges of the neck.

After 3-5 minutes, drain the syrup, bring to a boil and pour it over the berries in the jars again. Repeat this operation again.

Pour the syrup a third time so that it slightly overflows the edges of the neck. Immediately seal and turn upside down until cool.

• Blackcurrant compote in its own juice

1 kg of black currants, 0.7–0.8 liters of black currant or apple juice.

Place the prepared berries in jars up to their shoulders and fill them with freshly prepared blackcurrant or apple juice and sterilize.

• “Cold” blackcurrant puree with sugar

Ingredients: 1 kg of black currants, 1.5–1.8 kg of sugar.

Pour the berries into a saucepan, add a few tablespoons of water and steam under the lid until softened. Rub the hot mass through a sieve.

Add sugar to the resulting puree and mix thoroughly. To dissolve the sugar, place the puree in a cold place for 8-10 hours.

When the sugar is completely dissolved, pour the puree into jars or bottles, seal and store in a cool, dark place.

• Blackcurrant puree with sugar

Ingredients: 1 kg of black currants, 0.8–1 kg of sugar, half a glass of water.

Steam the berries under a lid with a small amount of water and rub through a sieve.

Mix the resulting puree with sugar, heat to 70–80 °C, dissolve the sugar in it and pour the mixture into jars. Sterilize in boiling water.

• Natural blackcurrant puree

1 kg of black currants, a third of a glass of water.

Steam the berries under the lid, add water and rub through a sieve. Place the puree on low heat, bring to a boil, then immediately pour into hot jars and seal.

• Blackcurrant pureed with sugar

1 kg of black currants, 1.5–2 kg of sugar.

Select large berries, chop, mince and mix with sugar. Stir until the sugar is completely dissolved. Place the resulting mass into jars and seal. Store in a dark, cool place.

• Blackcurrant with sugar

1 kg of black currants, 0.7–1 kg of sugar.

Mix the sorted and washed berries with sugar and place in jars. Place the jars in a cool place for 10–12 hours, then add berries and sugar and pasteurize them at 80°C.

• Blackcurrant juice with pulp

Take: 1 kg of black currant berries, 1 glass of water, 0.8 liters of 40% sugar syrup.

Pour water into an enamel pan, bring to a boil, add berries and steam under the lid until completely softened. Rub the hot mass through a sieve and mix with boiling sugar syrup. Pour into jars and sterilize in boiling water.

To obtain 40% syrup, take 1.5 liters of water per 1 kg of sugar.

• Natural blackcurrant syrup

Take: 1 kg of black currants, 1.5–2 kg of sugar.

Pour the berries into jars, sprinkling them with sugar in layers, and place them at room temperature in a dark place.

After 2-3 weeks, when the berries release juice and float to the surface, strain the contents of the jars through a colander. Add the sugar remaining at the bottom to the resulting syrup, heat the mass until it dissolves, pour into jars or bottles and seal.

This syrup can be stored for a long time. The remaining berries can be used to prepare jelly, compotes, etc.

Ingredients: 1 kg black currants, 500 g sugar.

Pour the berries into a cooking bowl, mash slightly, cover with sugar and set aside for several hours. After this, put on low heat and cook until done in one go or 2-3 times, interrupting cooking for a few minutes.

• Assorted blackcurrant and gooseberry marmalade

Take: 500 g black currant berries, 500 g gooseberries, 500 g apples, 500 g pumpkin, 400 g sugar.

Cut sweet apples into slices without peeling and place in a saucepan. Peel the mature pumpkin from seeds and skin, cut into small pieces and also place in the pan.

Pour in a few tablespoons of water and steam the apples and pumpkin under the lid until completely softened.

Rub the hot mass through a sieve. Mash the blackcurrants and gooseberries with a wooden pestle, add sugar, stir and heat until the sugar is completely dissolved.

Rub this mass through a sieve and then mix with apple and pumpkin puree. Cook until done. Pack hot.

Take: 1 kg of black currants, 200–300 g of sugar.

Mash the berries with a wooden pestle, transfer to a saucepan and bring to a boil over low heat. Cook for about 10 minutes, then squeeze out the juice. Bring the juice to a boil over low heat, dissolve the sugar in it and cook until tender, but no more than 20 minutes. Pack hot.

• Blackcurrant marshmallow

Take: 1 kg of black currants, 600 g of sugar, 1 glass of water.

Place the berries in an enamel pan, add water and cook under the lid until softened. Rub the mixture through a sieve.

Mix the resulting puree thoroughly with sugar and boil in a saucepan until it reaches the consistency of thick sour cream.

Place the hot mass in wooden or plywood trays and dry in an oven heated to 60–70 °C for 10–12 hours. Cover with parchment and store in a cool, dry place.

• Pickled black currants

Ingredients of the filling: for 1 liter of water, 0.12-0.15 liters of table vinegar, 750 g of sugar. For a liter jar: 8-10 buds of cloves, 5-8 peas of allspice, a piece of cinnamon.

Fill the jars up to the shoulders with large ripe berries and pour over the hot marinade. Sterilize in boiling water.

Pickled currants are served with meat dishes.

• Currants frozen in bulk

Select large and undamaged berries, wash and dry, place in molds or on trays and freeze.

Place frozen berries in plastic bags made of thin cling film, seal and store in the freezer.

• Currants frozen with sugar

Take: 1 kg of black currant berries, 150–200 g of sugar.

Select large, undamaged berries, wash, dry, mix with sugar and place in molds for freezing.

Wrap frozen briquettes in film, fold and store in the freezer.

• How to dry blackcurrant berries

The berries are sorted, washed, dried and laid out in one layer on sieves. Dry at a temperature of 50–60 °C for 2–4 hours.

Make sure that the berries do not dry out.

Drying is considered complete if the berries, squeezed in a fist, do not stick together. Drying in the sun is undesirable, as this destroys vitamins.

• How to preserve fresh blackcurrants

Black currant berries are not a long-lasting product, but in the refrigerator they can be stored for up to 2-3 months.

Berries intended for storage are collected in dry weather, when the dew has subsided. Berries picked after rain are not stored for long.

It is better to collect currants in bunches. You can also pick the berries themselves, but in this case they must first be dried, scattered in a thin layer.

Blackcurrant berries are stored in Bulgarian boxes, baskets, small boxes and plastic bags. Berries packed in boxes or baskets can be stored for up to 20 days.

The optimal storage temperature is 0 °C.

For packaging, ordinary household cling film bags with a capacity of 2–3 kg are used.

The berries are pre-cooled in the refrigerator and only then transferred to bags

If this is not done, then after cooling the berries in the bags will sweat.

Bags of berries are carefully tied or sealed. During control inspections during storage, care is taken to ensure that the berries are not overripe. Overripe berries burst and release juice.

Before consumption, the berries are first kept for several hours at a temperature of 4–6 °C and only then brought to room temperature.

We hope our recipes will help you decide how to prepare blackcurrants for the winter.

Bon appetit!

Source: http://alternative-medicina.ru/smorodina-chernaya/

Harvesting blackcurrants for the winter

Blackcurrant is a real storehouse of nutrients. It holds the record for vitamin C content among berry crops available in our climate.

In addition, its fruits are rich in sugars, B vitamins, as well as PP, E, carotene and microelements. They contain a sufficient amount of pectin so that the processed products harden well.

This makes currants an exceptional raw material for valuable winter preparations.

Currants, grated with sugar

Even housewives who are not particularly concerned about kitchen chores find room in their refrigerator for a jar or two of aromatic “cold jam” - raw berries mashed with sugar. This is the most gentle method of preservation, in which all useful substances are preserved as much as possible, since currants do not undergo heat treatment.

To preserve the harvest without cooking, the berries are washed and allowed to dry, scattered in one layer on a clean cloth. At the same time, crumpled, unripe and damaged berries are removed - they can be used to make compote. Then the raw materials are crushed and mixed with sugar in a 1:2 ratio.

It is advisable to carry out all manipulations in non-metallic containers. Over the course of a day, the sugar dissolves, after which the puree is packaged in sterilized jars, alcohol-preserved paper is placed on top, and then covered with scalded plastic lids.

The valuable product is stored in a cool, dark place.

Freezing for the winter

The freezer will also help preserve the vitamin harvest in its natural form. The easiest way is to store berries there in bulk, packing them in bags.

In winter, frozen currants can be added to baked goods, cooked into your favorite compotes and jelly - it all depends on the imagination of the housewife and the preferences of family members.

The faster the berries freeze, the better they will retain their shape and consistency. Therefore, the temperature in the freezer should be as low as possible, and currants should not be packaged in too large portions.

Jam and marmalade are no problem at all

Another way to stock up on fragrant delicacies 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 people add pectin thickener to help the product gel better.

The jam is traditionally cooked in a wide, low bowl so that the liquid evaporates rapidly and the sweet product has time to thicken.

Beautiful and fragrant jams are also popular. 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. It is better to store jars of prepared jam in a cool place.

The currant jam recipe is as simple as 1, 2, 3:

Jelly, but not flageolet

Jelly can be called a real decoration for a sweet table. Made from black currants, it has an exceptionally noble, rich color and rich taste.

Jelly differs from jam in that the skin and seeds have been 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 material through a juicer and then boiling it.

The remaining cake can also be used - for example, for making marmalade and drinks.

Compote without hassle

Large families love blackcurrant compotes. You can add fruit to make a mixed drink. You can tightly pack the berries into half-liter jars, sterilize them and roll them up, and add sugar or other additives to taste before use.

In winter, such a compote is guaranteed to become a source of good mood.

Dried currants - a supply for the benefit of the Motherland

Another way to preserve crops for the winter is drying. Someone is drying whole berries, and someone prepares marshmallows, which are then cut, rolled in powdered sugar and stored 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, to preserve the product, it would not hurt to limit access to the berries to insects and family members. Otherwise, only a small part of it will survive until winter.

Blackcurrant sauce for 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 to it as preservatives and flavoring additives.

As a rule, the sauce is made from red currants, but black currants will do for variety.

Here a particularly wide field for experimentation opens up: berry juice harmonizes perfectly with a very wide range of spices and their mixtures.

The finished sauce, when hot, can be poured into jars or bottles and also stored for the winter.

According to rumors, once a person has tasted kebab with currant sauce, he loses the ability to use store-bought ketchup for the same purpose for six months. Use with caution.

To summarize, we only note that currants are a very valuable vitamin raw material for cooking, which allows housewives to fully reveal their skills, craftsmanship and imagination.

Source: http://remontanta.ru/vyrashhivanie-smorodini/170-chernaya-smorodina-na-zimu

Black and red currants for the winter

If you are in this section of our website, then you are probably interested in proven recipes with a twist that will help you make excellent currant preparations for the winter.

After all, it’s no secret that one of the healthiest berries is black and red currants: harvesting currants for the winter is traditionally included in the plans of all housewives involved in canning.

Prepared currants for the winter: canned or frozen – are always incredibly tasty and incredibly healthy. Black or red currants will be a godsend for you in the winter when your family wants to eat something sweet or asks you to bake a golden brown pie.

If you make currant preparations according to reliable recipes from our users, you will never be disappointed in canning, because your preparations of this berry will always turn out “excellent”.

Currant jam is rightfully considered one of best fillings for baking. In addition, it is incredibly tasty to eat, even just spread on bread or directly scooped with a spoon from a bowl, washed down with aromatic amber tea.

Currant jam for the winter according to our recipes turns out simply amazing! Therefore, before making currant jam, think that there is never too much of it, and roll up several jars more than you planned the day before.

Another wonderful preparation is currant jelly for the winter - an excellent dessert dish that will appeal to all family members, especially children.

If, despite the winter cold and cloudy weather, you often want to enjoy summer freshness and coolness during the cold season, do not forget to prepare currant compote for the winter, which not only perfectly quenches thirst, but also perfectly boosts the immune system, because it contains a huge amount vitamin C. And currants pureed with sugar are almost no different in taste from fresh berries and take a minimum of time when preparing. Both black and red currants are suitable for this type of preservation: harvesting currants for the winter in this way will be amazingly tasty in any case.

Read our recommendations, and there will always be healthy and tasty red and black currants on the shelves of your cellar or basement: the winter recipes that we have prepared for you will help you stock up on this wonderful berry so that you can enjoy it during the cold season. Preparations made from black currant or from its red-cheeked “sister” will become a frequent guest on your table.

Ingredients: currants, pepper, spice mixture, garlic, sugar, salt, paprika, water Tkemali sauce can be prepared not only from plums. It comes out very interesting from red currants. Take advantage of our detailed and step by step recipe to cover such a delicious sauce for the winter.

Ingredients:

– 800 grams of red currants; – 3-4 pieces of chili pepper; – 10 grams of spice mixture; – 1 head of garlic; – 1300 grams of sugar; – 15 grams of salt; – 10 grams of red paprika;

Ingredients: currants, sugar You can make a lot of delicious things from red currants for the winter - jam, compote, and marmalade... Our recipe today is a detailed step-by-step instruction for making red currant marmalade. It turns out so delicious that you can’t stop eating!

Ingredients:

– 1 kg of red currants;
– 1.5 kg of sugar.Ingredients: cucumber, red currant, currant leaf, bay, water, sugar, salt, vinegar, cloves, pepper, cloves. Pickled cucumbers for the winter are often packed together with some vegetables - tomatoes, zucchini... But they also turn out very tasty and crunchy with red currants. Try this preservation, it will definitely not disappoint you!

Ingredients:

– 1 kg of cucumbers; – 100 grams of red currants; – 3 currant leaves; – 2 dill umbrellas;

– 2 bay leaves.

For the marinade:
– 800 ml water; – 100 grams of sugar; – 45 grams of salt; – 35 ml vinegar; - carnation;

- black pepper.

Ingredients: red currants, sugar, water, mint Red currants make a very tasty and beautiful compote, and if you prepare it with mint, you won’t find a more aromatic drink, believe me! Our simple recipe will help you close this compote for the winter without much hassle.

Ingredients:

– 450 grams of red currants; – 200 grams of sugar; – 1.5 liters of water;

– 2 sprigs of mint.

Ingredients: black currant, sugar, cinnamon Recipes for jam in a frying pan are amazing in their simplicity and speed. And this one - made from blackcurrant - will not be an exception. I can’t even believe that you can close a delicious and beautiful sweet preparation so easily.

Ingredients:

– 2 cups black currants; – 2 glasses of sugar;

– 0.5 tsp. ground cinnamon.

Ingredients: blackcurrant, sugar For everyone who loves blackcurrant, we advise you to puree it with sugar for the winter. Unlike all kinds of jams and preserves, all the vitamins remain in currants prepared according to this recipe.

Ingredients:

– black currant – 1 kg;
– sugar – 1.5 kg.Ingredients: black currants, water, sugar You can use black currants for the winter to make jam, preserves, and, of course, compote. Such a drink will be tasty, healthy, and very appetizing, with a rich, deep color. So it would be better to roll it into 3 liter jars - so that there is enough for everyone.

Ingredients:

– black currant – 250 g; – water – 2.6 liters;

– sugar – 250 gr.

Ingredients: currants, sugar, vinegar, starch, oil, pepper, salt Recently I found a recipe for ketchup, which is made not from tomatoes, but from red currants. Don't be surprised, the sauce turns out very tasty. Be sure to try it.

Ingredients:

- 1 kg. red currant; – 250 grams of sugar; – 10 ml. apple cider vinegar; – 10 grams of corn starch; – 20 ml. vegetable oil; – 3 grams of ground chili pepper;

Ingredients: red currant, sugar Red currant, grated with sugar for the winter, retains all the vitamins found in fresh berries. In addition, cooked in this way, it turns out tasty and beautiful. Another advantage of this recipe is that it is simple and easy to prepare. Try it, you won't regret it!

Ingredients:

– 1 kg of red currants;
– 2 kg of sugar.Ingredients: red currant, pepper, garlic, basil, sugar, salt, chili Red currant is an extraordinary berry! It makes not only great desserts and jams. You can also make delicious adjika from red currants for the winter. Yes, yes, exactly adjika. Don't believe me? Try cooking it according to our recipe and see for yourself!

Ingredients:

– 250 grams of red currants; – 150 grams of red bell pepper; – 1 piece of chili pepper; – 4 cloves of garlic; – 40 g basil; – 30 grams of sugar; – 8 grams of salt;

– 5 grams of ground red chili.

Ingredients: black currant, sugar If you love black currants and make preparations from them for the winter, then you will probably be interested in this jam recipe - without cooking. This is a very interesting and simple method that will allow you to preserve the beneficial properties of berries and their amazing taste.

Ingredients:

– 500 grams of black currants;
– 300 grams of powdered sugar.Ingredients: black currant, sugar, currant leaf Did you know that you can make not only healthy jam from black currants, but also delicious compote? I have prepared a recipe for such a compote for you today.

Ingredients:

- 1 kg. black currants, – 1 kg. Sahara,

– currant leaves.

Ingredients: blackcurrant, sugar I suggest you no longer cook blackcurrant jam, but prepare it much easier. Grind the currants through minced meat, add sugar and mix everything well. This jam will be very useful and the berry will not lose its properties.

Ingredients:

– black currant – 500 grams,
– sugar – 600 grams.

Ingredients: blackcurrant, sugar, water For those who are not good at preserving, but want to use blackcurrant jam for the winter, our recipe will come in handy. Or rather, this is not even a recipe, but a detailed step-by-step instruction. With it you will definitely not have any problems during the cooking process!

Ingredients:

– 300 grams of black currants; – 300 grams of sugar;

– 50 ml of water.

Ingredients: currants, sugar If you don’t know what to make from red currants for the winter, then we have a wonderful recipe for you: jelly without cooking. Your preserves will be ready in literally a matter of minutes and will turn out tasty and appetizing.

Ingredients:

– 600 grams of currants;
– 900 grams of sugar.Ingredients: water, currants, orange, sugar Black currants with orange are a very tasty combination. The simplest option for preparing them together is compote for the winter. His recipe is simple, and the result is so good that you will prepare this preserved food year after year.

Ingredients:

– 800-900 ml of water; – 300 grams of currants; – 0.5 orange;

– 100 grams of sugar.

Ingredients: currants, sugar, marmalade The recipe for making blackcurrant jelly for the winter is very simple and does not require much time from you. But such preparation will be very tasty and very useful in the cold season.

Ingredients:

– 0.5 kg black currants; – 0.5 kg of sugar;

– 1 packet of “Jam preserves”.

Ingredients: currants, sugar, water, agar-agar You can prepare this amazingly tasty and aromatic currant jam like jelly without much hassle. Moreover, there is no need to repeat the cooking, it is prepared in one sitting, and how exactly, see the recipe with a photo. Products for the recipe:

– 800 g of berries; – 400 g sugar; – 150 ml water;

– 6 g agar-agar.

Ingredients: currants, sugar Be sure to prepare this unusual jam-jelly, which is prepared very quickly and simply. This jam is very healthy, since we will only use berries and sugar.

Ingredients:

- half a kilo of currants,
- half a kilo of sugar.

Ingredients: red currant, sugar, water Red currant jelly for the winter is very bright, very beautiful and tasty. If you have these berries in sufficient quantities, be sure to prepare this currant jelly: you will probably like both the simple recipe and the excellent taste of the finished preserve.

Ingredients:

– 1 kg of red currants; – 400 grams of sugar;

– 50 ml of water.

Source: http://NaMenu.ru/recipes-show_category/id/263/Smorodina_na_zimu/

Black currants for the winter - recipes

If you have collected a lot of black currants, then you definitely need to stock up on berries for future use - after all, in winter they will be an excellent source of vitamin C. We will describe recipes for various black currant preparations for the winter below.

Blackcurrant compote for the winter

Ingredients:

• ripe black currants – 900 g;
• water;
• granulated sugar – 600 g.

Preparation

We sort out the ripe blackcurrant berries, wash and dry them. Place them in clean, sterile jars. The berries should fill them to about ¼ of the volume.

Pour boiling water over the currants, let them sit for 20 minutes, then carefully pour the water into a saucepan and add granulated sugar. After boiling, pour the syrup into the jars again and immediately roll up the jars with tin lids.

Turn them over and cover with something warm. You can store this compote in the pantry.

Blackcurrant, grated with sugar for the winter

Ingredients:

• ripe black currant – 700 g;
• granulated sugar – 1.4 kg.

Preparation

We sort out the blackcurrant berries, wash them and dry them. Place them in a bowl, add some of the sugar and grind them thoroughly using a wooden masher.

The task, of course, can be significantly forgiven and the berries are twisted through a meat grinder, but everyone knows that vitamin C is destroyed when interacting with metal. So, pour the remaining granulated sugar into the ground mixture and stir.

Leave the mixture for 2 days at room temperature, stirring occasionally. This will avoid unnecessary fermentation during further storage, and the sugar will dissolve well.

Place the mixture in prepared, clean, sterilized jars, add another layer of sugar on top, and close the lids. Black currants ground with sugar should be stored in the cold for the winter.

Blackcurrant jam - a recipe for the winter

Ingredients:

• granulated sugar – 1.5 kg;
• ripe currants – 1 kg;
• purified water – 200 ml.

Preparation

Wash and dry ripe blackcurrants. Pour water into an enamel pan, add sugar, stir and bring until it dissolves.

When the syrup boils, add currants, let it boil again, and then boil for about 5 minutes.

Then immediately pour the hot jam into jars and seal.

Blackcurrant for the winter - a classic recipe

Ingredients:

• ripe currants – 1 kg;
• purified water – 100 ml;
• granulated sugar – 900 g.

Preparation

Wash and dry the blackcurrants. Pour water into an enamel basin, add a glass of sugar and let it boil. Add a glass of black currants, boil for 5 minutes, stirring and removing the foam.

Add another glass of sugar and berries, stir and boil again for 5 minutes. Thus add the remaining ingredients.

Pour the hot jam into prepared jars, roll it up, turn it upside down and leave to cool.

Blackcurrant jelly for the winter

Ingredients:

• ripe black currants – 2 kg;
• granulated sugar – 450 g.

Preparation

Grind the blackcurrants using a food processor. The resulting mass is very viscous and grinding it through a sieve is problematic.

Therefore, we dilute it with 100 ml of hot water, bring it to a boil, cool slightly, and then grind it. Sprinkle the resulting currant juice with sugar and let it boil again.

Pour the mixture into jars and seal.

How to freeze blackcurrants for the winter?

Ingredients:

Preparation

To freeze, the berries must be large, dry and not overripe. We wash them, dry them, place them on a tray and place them in the freezer.

When the berries “set,” pour them into bags and store them in the freezer.

It is important to remember that you cannot defrost and freeze them again, otherwise we will lose all the beneficial substances.

Source: https://womanadvice.ru/chernaya-smorodina-na-zimu-recepty

Homemade blackcurrant recipes

WHAT TO COOK FROM BLACKCURRANTS

A popular berry, it grows throughout the country and produces a stable harvest. Not only black currants are useful, but also red and white ones.

Blackcurrant is especially valued for its vitamin content; it contains up to 300 mg of vitamin C, second only to rose hips in terms of vitamin C content.

Black currant berries contain a large amount of vitamin B and carotene, many organic acids and pectin (gelling) substances, calcium and iron salts.

Even when stored for six months, the currant preparation contains 80% of the original vitamin C content. Currants are very useful to eat fresh, but even in preparations they retain useful minerals and vitamins.

Blackcurrant berries contain few oxidative enzymes, so vitamin C is well preserved when processed and stored for the winter, in the form of twisted compotes and cooked jam. After all, everyone knows the role of vitamins in human life.

Therefore, there are a lot of recipes for cooking from currants and housewives never have the question of what to cook from currants. Currants, prepared in any way, and prepared for the winter by canning, always remain the number one vitamin berry.

As always, let's start with the simplest things.

You can make delicious jelly from fresh blackcurrant berries. Sometimes housewives don’t like the fact that there are currant seeds in the jelly, the cooks give helpful advice How to properly prepare blackcurrant jelly.

You need to take two glasses of washed berries and add one glass of water, mash and rub through a sieve. Pour the remaining pomace into 3 glasses of water, boil for 2-3 minutes and strain.

Add 1.5 cups of sugar to the resulting broth and cook like regular jelly using potato starch. Kissel with starch already added should never be boiled, just brought to a boil.

Immediately pour the previously squeezed blackcurrant juice into the prepared hot jelly and stir well. Kissel can be consumed hot or cold.

Delicious homemade transparent blackcurrant jelly. You will need for one kilogram of berries, 300g of sugar. Mash the blackcurrant berries with a wooden pestle and place in a saucepan.

Bring to a boil and cook for 10-15 minutes, then squeeze the juice from the softened berries. Bring the juice to a boil and add sugar. Cook until sugar dissolves. Cooking time should be no more than 30 minutes.

Pour hot jelly into small jars and seal.

Blackcurrant jam prepared in a cold way, without cooking. Since currants are a valuable dietary and medicinal product, we will try to preserve as much as possible all the vitamins contained in it.

Sort out the ripe blackcurrants, wash in cold water and dry. Then the berries must be ground in a food processor and the resulting mass must be thoroughly mixed with sugar in a 1:2 ratio. Then quickly pour into prepared jars.

Sprinkle a layer of sugar 1-1.5 cm thick on top and cover with lids or oiled paper. Currants prepared in this way should only be stored in a cool place. Harvesting in this way allows you to preserve the blackcurrant’s supply of vitamins until the new harvest.

Cold-prepared blackcurrant jam has the same taste and aroma as fresh berries.

In addition to pureed fresh blackcurrants, you can also prepare delicious and a workpiece almost undamaged by heat treatment, this is the “five-minute” method of cooking.

Black currant berries are well suited for this method, you need to take 1.2 kg of sugar for 1 kg of berries and stir well, cook until the sugar dissolves for only 5-10 minutes, pour hot into jars and seal.

Currants will be perfectly preserved as fresh; for five-minute storage in the refrigerator, you can cover them with plastic lids or parchment.

To prepare a delicious fruit sauce you will need 2-3 tablespoons of blackcurrant jam.

If you have made blackcurrant jam, it will be easy to make a fruit sauce to serve with roasted game, cooked duck and goose.

Grind the jam with 0.5 teaspoon of mustard, add 1 tbsp. spoon of wine, 1 tbsp. a spoonful of lemon juice. Cut the lemon peel into thin strips to make one spoonful, and scald the zest with boiling water.

Finely chop half a head of onion and pour boiling water over it. Cool the zest and onion and mix with the sauce. The sauce is ready, it will have a beautiful currant color and a sweet and sour taste.

A good homemade blackcurrant syrup is syrup. Sort and rinse the berries. Pour into a large bottle in layers, sprinkling each layer with sugar. In this case, the bottle must be shaken off so that the sugar is evenly distributed over the berries.

Sprinkle the thickest layer of sugar on top. Seal the bottle tightly so that no air enters. The bottle should be stored in a cool, dark place. Over time, an excellent thick and aromatic blackcurrant syrup forms in the bottle. You can consume it with tea or water.

The syrup can be used to prepare jelly and sauces.

Add blackcurrant compote. To prepare compote at home, you will need black currants and 1.0 kilograms of sugar per 1 liter of water. The berries can be separated from the tassels or placed in jars directly on the tassels.

A useful tip to prevent the berries in the compote from floating up and shrinking is to dip them in warm sugar syrup for 1-2 minutes and then place them in jars. The berries will not float or wrinkle, and will not even lose color.

Prepare the filling and pour the hot berries into the jars. Sterilize jars in boiling water. Liter jars for 20 minutes. To get more compote drink, fill the jars by a third with berries.

You will get a wonderful aromatic blackcurrant drink.

Making blackcurrant compote without sugar. Sort the currants, wash them and fill the jars with berries.

Pour boiling water over the filled jars and sterilize as usual. Then roll up the lids and turn over.

The result is a natural concentrated blackcurrant compote; in winter it can be used to prepare desserts and drinks.

Homemade blackcurrant juice with added sugar. You get tasty and clear juice if you cook it in a juicer.

Helpful tip - mix currants with a small amount of sugar and place in a juicer. Sugar will promote better separation of juice from berries and improve the taste of the finished juice.

The juice is poured hot into prepared jars and immediately sealed.

Prepare blackcurrant jam In order for the berries to retain their shape, it must be done correctly. To prepare jam, take 1 kg of black currants, 1.5 kg of granulated sugar, 4 glasses of water. Prepare the berries and place them in boiling water for 2-3 minutes.

Remove the berries and use the water to make syrup. Place currants in boiling syrup. Cook the jam in 2-3 batches for 7-10 minutes and after 6-7 hours.

When cooking jam, foam always forms; it used to be a favorite treat for children, but now many people doubt whether it can be eaten? The foam is from the jam! The foam should be skimmed off and consumed as a dessert, with ice cream or pancakes. Pour the finished jam into jars and seal.

Blackcurrant figs are excellently prepared. Blackcurrant is rich in pectin, so it is good to make homemade figs from it. You will need 1 kg of berries, 0.5 kg of sugar, 2 tbsp.

spoons of currant juice. Wash the currant berries, sort them and crush them in a bowl to make jam. Add juice and sugar, cook until the mixture begins to lag behind the walls of the pelvis.

Then place the hot mass on a baking sheet in a thin layer no thicker than 1.5 cm. Dry the blackcurrant figs on a baking sheet at room temperature. Cut the finished figs into diamonds and sprinkle with sugar.

An excellent treat for kids and most importantly healthy.

Preparing currants by freezing. Black currants lend themselves well to freezing and retain the shape and color of the berries well. It practically does not lose its beneficial properties and taste.

Currants can be frozen in bulk so that the berries do not freeze into a lump. After freezing, the berries can be poured into bags or containers. Blackcurrants can be frozen in sugar syrup.

To do this, prepare 40% syrup and pour it over the berries in the container. Placed for freezing. You can mix the berries with sugar and also put them in containers.

An excellent preparation of frozen blackcurrant puree with the addition of honey and mint.