Blackcurrant preparations for the winter - traditional and unusual recipes for preserving the healthy berry. Currant dishes, recipes for preparations How to preserve currants at home

Black currants are tasty not only fresh, but also as a preparation. Many people have their own recipes for preparing and preserving this healthy berry. Juice, jam, jelly are made from fresh currants, and they are added to vitamin and diuretic teas. Decoctions are prepared from dried berries. Currants are suitable for making jam and grinding with sugar. Currant compote for the winter is a storehouse of vitamins and microelements.

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To cook or not?

Currant berries contain vitamin C, which is necessary for the body. It is worth noting that currants rank third in terms of ascorbic acid content, second only to rose hips and bell peppers. However, ascorbic acid is very sensitive to heat treatment. When cooked, the berry loses from 30 to 90% of its quantity.

Therefore, there is a special recipe for making jam that does not require boiling the currants. As a rule, cooking the berries is necessary to ensure that various microorganisms are destroyed, ensuring long-term storage without the risk of spoilage of the product. However, few people know that the berry itself has its own natural acid, which can act as a preservative when sugar is added. With this preparation, you do not need to add lemon juice to the currants, as other methods require.



Canning without cooking with sugar

When preparing, you cannot skimp on sugar, since in this case it is not a sweetener, but a preservative. You need twice as much sugar as the berries themselves. If you reduce its quantity in relation to currants to a 1:1 ratio, then such a preparation will have a short shelf life. At the same time, it will need to be stored in the refrigerator, otherwise it will spoil even faster.

The cooking method is very simple:

1. 1. Thoroughly clean the collected berries from twigs and tails, rinse well and dry on a towel.
2. 2. Place the dried berries and sugar in a suitable bowl and mix well.
3. 3. Then pass the currants and sugar through a meat grinder or mix in a blender.
4. 4. Place the resulting mixture in a glass or enamel bowl.
5. 5. Place everything in the refrigerator for two days, be sure to stir every 2-3 hours.
6. 6. After 48 hours, the workpiece can be rolled into jars and placed in a dark place.

The container must be prepared in advance; it must be washed and boiled well. When filling, you need to remember that the mixture should not reach the edges, you need to leave about 3 cm from the top. This is necessary to fill the remaining space with sugar at the end of the process. After this, the jar is closed with a lid and placed in a dark place.

This recipe is simple, and it allows you to preserve all the vitamins and beneficial properties of currants. This jam tastes like fresh berries. However, you should not consume it in large quantities because it contains a lot of sugar, which can harm the body.



"Five Minute"

Not every housewife likes to make jam. Indeed, regardless of the recipe, the process of collecting, preparing and actually preparing jam lasts quite a long time. To save time, there is an excellent Five-Minute recipe. The housewife only needs to prepare the berries, and the further preparation process is very simple. The recipe is suitable for those who work and cannot make preparations, the preparation of which takes a lot of time.

Ingredients:

• sugar - 3 kg;
• currants - 2 kg;
• water - 350 ml.

Cooking method:

1. 1. Wash and peel the currants.
2. 2. Pour water into an enamel bowl and add sugar.
3. 3. Place the dishes with the ingredients on low heat and bring to a boil. During the process, you need to constantly stir the syrup, otherwise it may burn.
4. 4. Immediately after boiling, pour currants into the syrup. Bring to a boil again and turn off the heat.
5. 5. Stir the jam for another 5-7 minutes.
6. 6. Pour into glass jars.
7. 7. Place in a dark place.



The recipe is very simple, any housewife can handle it. At the same time, it takes very little time to prepare. Despite the fact that the berry is not subjected to intensive heat treatment, it has a fairly long shelf life. This product contains a large amount of sugar and should not be consumed in excess.



“Pyatiminutka” currant jam: popular recipes

Recipe for cooking in a slow cooker

You can easily prepare a delicious treat in a slow cooker. However, the multicooker has a limited internal bowl, so it will not be possible to prepare a large amount of jam in it.

Ingredients:

• granulated sugar - 1 kg;
• currants - 1 kg.

Cooking method:

1. 1. Wash and peel the berries.
2. 2. Place the prepared berries in an enamel or glass bowl.
3. 3. Place the bowl with currants in the refrigerator for 12 hours so that the berries give juice.
4. 4. Remove the berries from the refrigerator and place them in the multicooker bowl. Then set the desired mode ("Soup" or "Stew" depending on the device model) and cook for an hour.
5. 5. Pour the jam into jars, close the lids and put away.

When preparing jam in a slow cooker, you need to consider several factors.

• When cooking, it is necessary to remove the steam valve, as the jam foams a lot.
• Do not fill the multicooker bowl to the top.

Jam prepared in a slow cooker differs significantly in consistency. When cooking on the stove, the water evaporates; this does not happen when using a multicooker. Therefore, the jam turns out a little liquid, but this does not affect the taste.

Easy recipe for currant jam

Of course, the dream of any sweet tooth is seedless and easy-to-prepare jam. To get exactly this, you need to rub the currants and then pass them through a sieve. This procedure is very time consuming. Therefore, this recipe is suitable for those who have a lot of free time. However, if time is short and the berry harvest is large, then you can use a simple recipe for cooking currants. Ripe berries should be used for it, but not excessively. Algorithm of actions:

• Rinse and peel the berries.
• Pour the currants into a bowl, then fill it with water so that it completely covers the berries.
• Drain the water into a separate pan and put on fire.
• Bring to a boil and remove from heat.
• Pour hot water into the bowl with currants.
• Put it on the fire, bring to a boil and reduce the heat to low. Cook for another two minutes.
• Drain the water into a separate bowl through a colander.
• Pour clean water into an enamel pan (at the rate of 500 ml per kilogram of berries). You can reduce or increase the amount of water depending on the desired consistency of the jam.
• Add granulated sugar to the water in a 1:1 ratio to currants.
• Place the syrup on the fire and bring to a boil. Then reduce the heat and simmer until the syrup turns light.
• Take away some of the syrup, about a third. Add berries to the rest and cook for another 20 minutes.
• Add the previously drained syrup and continue cooking. Bring to a boil and turn off.
• Pour the jam into prepared jars and remove.

This method of preparation allows you to store jam for a very long time.

Jelly

Housewives usually use gelatin to make jelly. But in the case of currants, it is not needed, since it contains gelling substances. To prepare berries in the form of jelly, you will need the following ingredients:

• currant fruits - 4 kg;
• granulated sugar - 2 kg;
• cold water - 250 ml.

Cooking method:

• Place currants and water in an enamel bowl and place on the stove. Be sure to stir during cooking.
• When the mixture boils, reduce the heat to low and simmer for 15 minutes.
• Remove from the stove and drain the water through a colander.
• Pass the berries through a sieve. This way the currants will be cleared of seeds and peel.
• Wrap the berries in cheesecloth and squeeze.
• Place the resulting juice on the fire and boil it by a quarter.
• Gradually add granulated sugar to the juice, stirring constantly. After the sugar has completely dissolved, turn off the stove and pour the syrup into glass jars.
• Pour water into a large saucepan, put on fire and bring to a boil. Then place the jars of syrup into the pan and cover with a lid. Liter jars need to be sterilized within 15 minutes.
• Upon completion of sterilization, roll up the jars and place them in a cool place for 7 days. After this period, you can move the jelly jars to the pantry.

There are other recipes for making currant jelly that are easier and faster to prepare. This recipe allows you to get a tasty and natural jelly that can be stored for a long time.

With the addition of dried apricots

In this recipe, the berry remains the main ingredient; dried apricots are added in small quantities.

Thanks to its beneficial properties, dried apricots can normalize the functioning of the gastrointestinal tract. Therefore, the combination of dried apricots and currants will be very beneficial for the whole body.

Any currant fruits, even overripe ones, are suitable for cooking; this will not affect the final result in any way. For one kilogram of berries you will need 100 grams of dried apricots.

Cooking method:

• Pour hot water over the dried apricots and leave until they swell. After this, drain the water and squeeze out the fruit.
• Pass currants and dried apricots through a meat grinder.
• Sprinkle the resulting puree with sugar. Mix everything thoroughly.
• Leave for several hours.
1. 1. The resulting homogeneous mass can be placed in a jar and refrigerated. This method is not suitable for long-term storage.
2. 2. The second option is to continue the cooking process, which will take no more than 30 minutes. You need to put the mixture on the fire and cook for 20 minutes. Then let cool slightly and place in jars. This product will have a long shelf life.




With added pumpkin

An excellent option for those who watch their figure. When cooking, you don’t need a huge amount of sugar, since there is quite a lot of it in the pumpkin itself. This vegetable belongs to the category of easily digestible and dietary products. It is very beneficial for the body, as it promotes the production of insulin in the pancreas.

Ingredients:

• currant berries - 1 kg;
• granulated sugar - 300 g;
• pumpkin - 1.2 kg;
• butter - 30 g.

Cooking method:

• Melt the butter.
• Place currants in a saucepan.
• Cut the pumpkin into small pieces, then place it in a saucepan with the berries.
• Add sugar and put on fire.
• Bring the mixture to a boil, then put on moderate heat and cook for another 20 minutes.
• When cooking, remove the film that forms on the surface.
• Let cool slightly, pour the jam into glass jars, seal and put in the pantry until winter.

The process does not take much time, but allows you to obtain a product that will be especially useful in winter, when the body lacks vitamins. Consuming this jam in moderation will help strengthen your immune system.

With lemon

Quite an unexpected combination, but the jam turns out very tasty and healthy. When adding lemon, currants acquire new notes of taste.

Ingredients:

• currants - 1 kg;
• sugar - 1.2 kg;
• lemon - 1 pc.

Cooking method:

1. 1. Wash and peel the currant berries. Then pass them through a meat grinder.
2. 2. Add sugar. If you have a blender, you can pass the mixture through it until you get a homogeneous mass.
3. 3. Place the resulting puree in a saucepan, put on fire and bring to a boil. Then reduce the heat and cook for 45 minutes. Be sure to stir while cooking.

   While the product is cooling, you should prepare paper for packaging. To do this, you need to cut circles from paper and cling film. Their size should be 5 centimeters larger than the diameter of the neck of the jar. Completely cooled jam should be poured into jars. The closing process is as follows:

   • soak a cut circle of paper in alcohol;
   • lay it on the neck;
   • Place cling film tightly on top and tie with a rope.

   With added orange

   This recipe is prepared without cooking, so the ingredients retain all their beneficial substances, in particular vitamin C. Orange, like currants, contains a large amount of ascorbic acid.

   Ingredients:

   • currant berries - 1 kg;
   • orange - 1 piece;
   • sugar 1.2 kg.

   Cooking method:

   1. 1. Prepare the berries and pass them through a meat grinder.
   2. 2. Finely chop the orange and pass through a meat grinder.
   3. 3. Place the resulting puree in a glass or enamel bowl and mix.
   4. 4. Add sugar and mix thoroughly again.
   5. 5. Place the mixture in the refrigerator for 48 hours. This is necessary so that the fruits are completely saturated with sugar.
   6. 6. After 2 days, the mixture can be transferred to glass jars. It is necessary to leave 3 cm from the edge on top in order to add sugar, which is necessary for preserving the product. This jam must be kept in the refrigerator, since it was prepared without heat treatment and cannot be stored for a long time.

   With raspberries

   You can make blackcurrant jam or jam for the winter with the addition of raspberries.

   Ingredients:

   • currants - 2 kg;
   • raspberries - 1 kg;
   • sugar - 1.5 kg;
   • water - 200 ml.

   

   Cooking method:

   1. 1. Wash and peel the currants and raspberries thoroughly.
   2. 2. Place the berries in an enamel or glass bowl, add a little sugar.
   3. 3. Place the pan on the fire and bring to a boil.
   4. 4. Gradually add sugar without stopping stirring.
   5. 5. Once the sugar has dissolved, turn off the heat. Let the mixture cool slightly and pour into jars. Place in a pantry or cabinet for storing supplies.

   Any product made from currants will be useful. The berry contains ascorbic acid and many other useful microelements that are necessary to strengthen the immune system. Currant delicacy should be consumed in small quantities. Regardless of which recipe is chosen, the jam contains quite a lot of sugar. Large amounts of sucrose can negatively affect your overall health.

Black currants prepared for the winter are not only very tasty, but also healthy. It contains a huge amount of sucrose and vitamin C. Not only children, but also adults love it, which is why it can be quite difficult to preserve it until cold weather. With its sweetness, currants will certainly remind you of the warm summer sun. Its taste in winter will be unsurpassed. Moreover, there are a lot of options for harvesting this berry.

Homemade jam without cooking

It is no secret that it is recipes for cooking without heat treatment that allow you to preserve all the beneficial substances in products.

You will need:

• currants – 1 kg;
• sugar – one and a half kg;
• orange – 1 pc.

Cooking steps:

1. The berries are washed and sorted. Grind until smooth using a blender or meat grinder.
2. The orange is crushed in the same way. There is no need to peel it.
3. Everything is mixed and sugar is added. The mixture is infused for several hours, stirred from time to time. The sugar should completely dissolve.
4. The finished jam is placed in pre-sterilized jars and covered with lids.

To prevent jam made without cooking from spoiling, it is recommended to store it in the refrigerator or cellar.

When preparing, be mindful of cleanliness. Not only the berries, but also all dishes and hands should be ideally clean. If this rule is not followed, the jam is likely to ferment.

Jelly

The process of making jelly is more labor-intensive, but the taste of the finished dish is worth the effort.

Required:

• currants – 1 kg;
• sugar – 4 cups;
• water – 1 glass.

Cooking steps:

1. The washed and dried berries are placed in a container, water is added and put on fire. Heat to 70 degrees and simmer until a mushy mass is obtained.
2. The mixture is removed from the heat and immediately ground using a sieve. Gradually add sugar and put it back on the fire, after boiling, cook for a quarter of an hour.
3. The finished jelly is poured into pre-sterilized jars and covered with lids.
4. The jars are placed in hot water and sterilized for about a quarter of an hour.
5. The lids are rolled up. The jars are turned upside down and left to cool completely.

Not quite ripe berries are ideal for jelly. They contain a lot of the necessary gelling substance. To make the dish more tender, it is recommended to remove all the seeds.

Most often, jelly is added to tea. Compotes and even jelly are prepared from it. This is a great addition to ice cream. For children, this is a great opportunity to enjoy pudding or casserole, smeared with delicious jelly.

Recipe for delicious blackcurrant compote

Required:

• currants – 1 kg;
• granulated sugar - 3 cups.

Cooking steps:

1. The berries are carefully sorted, the stands are removed, washed and dried. You cannot preserve compote with twigs.
2. Currants are placed in jars. The container is about a quarter full.
3. Boiling water is poured into the jars and left for a quarter of an hour.
4. After the time has passed, the water is poured into the pan, sugar is poured into it, and the resulting mixture is left to boil over low heat.
5. The finished syrup is poured into jars and rolled up.
6. The jars are turned over and wrapped until completely cool.

If desired, you can add other berries to the compote, the taste will be even more rich and multifaceted (especially with raspberries).

Pickled black currants: a gourmet recipe

Pickling cucumbers or tomatoes will not surprise anyone. But pickled currants can cause a sensation among guests and household members.

You will need:

• currants – 3 kg;
• water – one and a half liters;
• sugar – 1 kg;
• acetic acid 70% – 15 ml;
• cloves – 5 pcs.;
• black pepper – 5 pcs.;
• cinnamon – 1 incomplete tsp.

Cooking steps:

1. The currants are washed in cold water, dried and placed as tightly as possible in jars.
2. Water is poured into the container, sugar is added, and spices are added. The resulting mixture is brought to a boil over low heat.
3. The liquid is filtered and reheated. Acetic acid is added.
4. The hot marinade is poured into jars with berries.
5. The jars are covered with pre-sterilized lids and placed in a container with hot water for pasteurization.
6. The jars are pasteurized for a quarter of an hour.
7. After the time has passed, the jars are rolled up with lids and turned over until they cool completely.

Currants are a finicky berry. For sealing, only varnished lids should be used. If the syrup comes into contact with metal, its color will change beyond recognition and will look more like ink.

Homemade blackcurrant marmalade

You will need:

• currants – 7 glasses;
• water – 1 glass;
• sugar – 9 glasses.

Cooking steps:

1. The currants are prepared: separated from the stalks and washed thoroughly.
2. Water is poured into the cooking container and berries are added. The mixture is brought to a boil.
3. When the mixture boils, add a third of all sugar and wait for it to boil again. At the same time, stir constantly.
4. Thus, sugar is added in two more steps. The main thing is not to forget to skim off the foam and stir.
5. The finished marmalade is poured into jars and covered with lids.

It should be borne in mind that in order to get marmalade, you need to cook the mixture at each batch for no longer than three minutes. Otherwise, the dessert will not work.

Classic currant jam recipe

No matter how original all the new culinary products are, it is difficult to imagine winter without the most common blackcurrant jam, familiar to everyone from childhood. This is exactly the kind of jam you want when you have a cold; it seems to have magic and quickly helps you get back on your feet even with a severe illness.

You will need:

• currants – 1 kg;
• sugar – 6 glasses;
• water – 2 glasses.

Preparation progress:

1. The currants are carefully sorted, separated from the stalks and washed.
2. Water is poured into the cooking container and brought to a boil.
3. When the water boils, add the berries and cook the mixture for a quarter of an hour.
4. Sugar is gradually added, the jam is continuously stirred until it boils.
5. The finished jam is poured into pre-sterilized jars and rolled up.

Currants go well with all kinds of berries. You can safely add raspberries, strawberries, other varieties of currants and gooseberries to the jam. By changing the proportions, adding or subtracting some berries, you can diversify your winter diet. Each jar will be extraordinary, unique, capable of surprising and delighting.

Canning blackcurrants: recipe with sprigs

Like any other berry, black currants must first be sorted and cleaned of dry leaves. It can be preserved with twigs. This makes it easier to eat. In addition, canned currant branches have another big advantage - they look more aesthetically pleasing.

• black currant – 1 kg;
• granulated sugar – 200-300 g (at your own discretion);
• water – 1.5 liters;
• citric acid – 10-15 g.

1. First of all, fill a bowl with a deep bottom with water. Pour the berries there and rinse thoroughly. Using a colander, remove the twigs and berries from the water.
2. Transfer the berries to another bowl and let the water drain.
3. Dissolve sugar in water, gradually heating the syrup to boiling point. Let it stand for a minute.
4. Place the berries in sterilized jars.
5. Fill the jar with hot syrup and roll it up with a key. Place the jars upside down and cover with a blanket or thick towel.

Preserving black currants with cucumbers

The combination of cucumbers and blackcurrants in one jar is a stunning duo that solves the problem of pickled cucumbers using acetic acid. The berry ingredient allows you to eliminate chemical acid from the recipe for preserving cucumbers, but at the same time maintain their fresh crunch. The berries will give the cucumbers the necessary natural sourness, which will preserve the juiciness and freshness of the canned cucumbers.

In addition, this combination will look amazing on the holiday table.

Ingredients involved in preparation:

• black currant – 0.2-0.3 kg;
• cucumbers – 350-400 g;
• salt – 1.5 tbsp. spoons;
• garlic – 1 head;
• dill - 3-4 umbrellas;
• allspice – 7 peas;
• granulated sugar – 1-2 teaspoons (at your own discretion);
• cloves (dried) – 2 pcs.;
• horseradish - 2 leaves;
• aspirin tablet – 1-2 pcs.

Cooking sequence:

1. We select high-quality cucumbers. First of all, they must be solid. Wash fresh cucumbers in a deep bowl or basin, but do not cut off the stems. We wash the horseradish leaf and place it in prepared jars. Now we put the cucumbers there, while keeping an eye on the density. They should be placed as close to each other as possible.
2. We wash the berries. Pour the prepared currants into a jar of cucumbers, then fill everything with boiled water. Cover the contents of the jar with a tin lid for a while. After the previous manipulations, drain the water from the jar back into the container in which it boiled.
3. Pour spices into the water, finely chop the garlic, and then bring the brine to a boil. Vinegar should not be added to the brine; it will be replaced by the acid secreted by currants. We put dill umbrellas in the jar and fill everything with brine.
4. Add aspirin to the jar, which will extend the shelf life of the product.
5. Cover the jar with a lid and screw it on.

Blackcurrant jam in 5 minutes (video)

Thanks to berry preparations, winter will be filled with summer aromas, because with their help it becomes possible to prepare a huge number of delicious dishes. With currant filling you get incredibly juicy and warm pies. It becomes possible to add various desserts and cocktails to the menu. What can we say about the most common tea party on a cold winter evening with a jar of jam. The only disadvantage of such preservation is that it is eaten very quickly, and already with the onset of cold weather you understand that much more should have been covered.

Blackcurrant preparations have always been a favorite of a good housewife. It's inexpensive, fast and very tasty. And such currant desserts are incredibly healthy.

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 with beautiful bright beads grows. It became known in Rus' back in the 11th century. They learned about the beneficial qualities of currants several centuries later.

This berry has a sweet, slightly sour taste. A small black pearl is truly a jewel, because it is a storehouse of a huge number of vitamins. Just look at vitamin C, which keeps the immune system in working order 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 the functions of the body. Vitamin P helps with atherosclerosis by strengthening the walls of capillaries and reducing their permeability. Phytoncides fight Staphylococcus aureus - the causative agent of diphtheria, dysentery, as well as other microscopic fungi.

Application of leaves

If every summer season in the family is marked by a currant harvest, 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 aromatic tea will not be superfluous to learn a few rules for collecting:

Despite the abundance of reviews about the positive effects of black currant on the body, there are also contraindications to the use of this product. Stomach ulcers, disruption of the gastrointestinal tract and gastritis are reasons for prohibiting its consumption. It also increases blood clotting, so people who have suffered a stroke should avoid this product.

How to cook?

There are a lot of options for making currant jam. The easiest way to make a tasty treat while preserving all the vitamins present is to puree the berries with sugar.

For this you will need 1 kg of currants and 1.2 kg of granulated sugar. Wash and dry it on a flat surface. Then put everything into a meat grinder. You can also use a blender for grinding. This will make the product more uniform.

Add sugar gradually so that it is evenly distributed. It is better to do this in the evening, because the finished mixture should sit for 12 hours. At night, the air temperature drops, so the jam will not have time to ferment. In any case, leave it in the coolest part of the room. Don't forget to stir the mixture from time to time. After thickening, place this aromatic composition in sterile jars. Sprinkle a small amount of granulated sugar on top and cover with a synthetic lid. This deliciousness will be stored in the refrigerator for up to 6 months or more.

Almost the same proportions should be observed when making berry jam. For 1 kg of mixture, take 1.5 kg of sand. Those with a sweet tooth need to increase the amount of the latter by another 300 g.

Having carried out the same manipulations as for the first case, first set the indicator of the hob burner knob on high heat and hold the container with the berries until it boils, and then reduce the intensity to a minimum, periodically skimming off the resulting foam.

After boiling for 10 minutes, remove the pan from the stove and leave it overnight. Then repeat the procedure twice, extending the boiling time by 5 minutes. Next, pour everything into containers and close them using a seaming key.

Be sure to turn the jars upside down or on their side to check the quality of the seaming. The absence of a whistle will indicate that the job was done well.

It won’t be too difficult for the housewife to prepare compote for the winter; she just needs to follow the proportions, and everything will work out.

Ingredients for the drink:

• water – 300 g;
• berry picking – 1 kg;
• citric acid – 20 g;
• granulated sugar – 1.5 kg.

Initially, we wash the berries in a deep plate, peel them from the stalks and fill sterile jars exactly 1/3 with them, then add sand and citric acid. Pour boiling water over everything. After rolling the cans, turn them over and wrap them in a warm blanket.

Currants are a record holder for the content of vitamins; they also include many substances necessary for our body. But she doesn’t like pectins. Here she even lagged behind her “sister” - red currant. But even this does not greatly affect the thickening of various types of sweet dishes. Therefore, you can safely create an appetizing jelly from it without adding various kinds of thickeners. The main thing in this matter is to adhere to simple rules:

• Only non-hybrid varieties are suitable for making jelly. Hybrids have less pectin.
• When cooking, you should not use aluminum, as it oxidizes.
• It is necessary to sterilize those containers in which the prepared food is supposed to be kept.
• Cooking time can be reduced by using a wider container. This way everything will thicken faster and more evenly.

If there is no need to use only whole fruits, you should put them in a mixer so that the berries’ own juice is fully released.

An interesting dessert option is “Five Minute”, which includes 3 items:

• water – 0.4 l;
• berry picking – 1 kg;
• sugar – 1.25 kg.

Preparation:

• wash the berries and dry them;
• prepare a syrup from water and sugar, leaving it to simmer for 7 minutes over low heat after boiling;
• pour the resulting mixture over the prepared berries and do not touch them for 2 hours;
• after the time has passed, put the dishes on the stove and cook for 5 minutes after boiling, remembering 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 for a day, and then store them in a cool corner of the house.

In addition to preserving them in rolled form, storing fruits at low temperatures is the most affordable way to preserve all the beneficial substances in them. Experts say that fresh food is best preserved at temperatures of -16... -21 degrees. When frozen, they can remain good for up to 12 months.

Options for preservation at low temperatures can be divided into several options:

• whole berries;
• in a ground form;
• in ice.

The procedure for freezing berries in their entirety:

• rinse, remove debris and dry them on a towel;
• take a baking sheet and carefully and evenly distribute the berries;
• make enough space in the freezer for the 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 exactly is located and where.

It is recommended to freeze berry puree if there is not enough space in the chamber to store the whole fruit. To do this, use a mixer to turn the pre-washed and dried berries into a homogeneous mass. You can add sugar if desired and then arrange them very compactly. You can use this mixture to fill pies or prepare a delicious fruit drink on a winter evening.

Also, ordinary plastic bags or special ones, which are sold in supermarkets for vegetables and fruits, are quite useful for preserving ground currants.

There is no need to fill large volumes. They will take quite a long time to defrost, and then you will have to think what to do with so much. It is optimal to freeze berries in quantities of no more than 500 g per bag.

Another variation is freezing in ice. But this recipe is unpopular due to the fact that ice takes up too much space in the freezer.

Blackcurrant is a unique natural gift, the delicious dishes from which will delight you all year round, boost your immunity, and hearty pies with such filling will appeal not only to children. All household members will be completely delighted with them.

For information on the technology of harvesting blackcurrants for the winter, see the following video.

Good afternoon dear friends. Black currant is considered a fountain of vitamins, a cocktail of useful elements that nature gave to humans to maintain health. The berry is very tasty, preserves its beneficial qualities well during storage, and is able to support the body in conditions of winter or spring vitamin deficiency.

To do this, during the ripening period it is canned, frozen, compotes, jam, etc. are prepared. At the same time, they also grab leaves from the bush and dry them. How are blackcurrants prepared for the winter? Today we have many recipes about this.

During the long winter months, an extra dose of natural medicine won’t hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in the winter.

It is not known why this berry is so valued, for its unique properties as a medicine or excellent taste. The ability to heal black currants has been revered in Russia since the 11th century, and from the 15th century the berry was taken into account by the Pskov and Novgorod monasteries.

The berries are saturated with a huge amount of vitamin C, valuable for humans, for a food product; only 50 g of jam or fresh berries is enough to cover the daily requirement. And the currant itself will begin to work and protect a person from atherosclerosis and anemia, boost immunity, and cure kidney and upper respiratory tract diseases. Its folic acid will protect against radiation and help remove toxins from the body.

The diuretic and anti-inflammatory properties of berries do not need advertising. If you are taking antibiotics for treatment, an infusion of currant berries will increase their activity tenfold. By combining currants with honey, you will get a good cure for hypertension.

Finally, you can go over its antiviral properties: it fights the pathogens of diphtheria and dysentery, staphylococcus, and treats diarrhea.

Currant leaves (harvesting for the winter)

When picking currants, do not ignore their leaves. This is a real vitamin piggy bank.

For example, it is rich in vitamin C more than the berries themselves. So regular leaf tea will replenish your supply of vitamins.

In order for the leaves to subsequently bring maximum benefit, it is advisable to follow certain rules when collecting them:

• Collect the leaves not with the berries, but earlier, when they have just blossomed.
• In terms of time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew has dried.
• If you didn’t manage to get your bearings in time and you still don’t have the collected leaves, it doesn’t matter. It's not too late to pick them until autumn. Of course, they are no longer young, but they are well saturated with the aroma of currants, and the tea will be truly fragrant.
• When choosing leaves for winter storage, discard those that are damaged, eaten away, or diseased.
• There are several ways to dry the leaves; an oven, a place under a tree, or a veranda are suitable.
• The main thing is to protect the leaves from direct sunlight while drying.
• If you have a dryer, the question of where to dry the berries disappears by itself.

The resulting raw materials can be used instead in winter; in order to emphasize the medicinal properties, it is recommended to take it with milk and honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.

Pickled currants

Place washed, clean berries in jars, filling the space up to the hanger. Pour in hot marinade. Sterilize for 3 minutes. Screw on the lids, turn the jars over, and keep warm until completely cool.

Marinade: 1 liter of water, a glass of 9% vinegar, 800 g of sugar.

Recipe No. 2 for diabetics

Prepare the berries as per the recipe above, add water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.

Recipe No. 3

The easiest way. In a separate pan, cook the blackcurrants, to which you have added a few tablespoons of juice or mashed berries. Add sugar in half the weight of currants. Cook for 5 minutes. Place into jars and roll up.

Blackcurrant without cooking

This recipe for jam, which doesn’t even need to be boiled, can be safely called sweet summer, because the entire vitamin complex of currants remains intact, while the aroma of summer is preserved. The recipe itself:

• You sort the berries especially carefully, leaving only whole ones, without defects. Rinse with water and allow the moisture to drain to keep the berries dry.
• Grind blackcurrants in a blender.
• Combine the berries with the same amount of sugar by weight.
• Stir thoroughly and wait to put into jars until the sugar dissolves.
• Distribute the jam into sterilized jars. Stored in the refrigerator under plastic covers.

Five-minute jam

Cooking is quick and easy, it only takes 5 minutes. The recipe is in front of you:

• Sort the berries well, remove any bruises or defects. Fill them with water so that the last layer of berries on top is not covered with moisture.
• Place the currants on the fire and bring to a light boil until bubbles appear.
• Add sugar to the jam according to the weight of the berries. That's it - the time clock has started. There are 5 minutes left until the end of cooking.
• Stir the jam while heating until the sensation of sugar disappears.
• Pour hot jam into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
• You can take out the jars only after they have cooled down.

How to freeze

Freezing berries is the easiest and most cost-effective option for preparing berries for the winter. In addition, almost all vitamins are preserved in currants.

1. We wash the berries, let them dry, put them in bags and put them in the freezer.
2. Another option for freezing is to puree the blackcurrant berries in a blender, add a little sugar (100 grams per 1 kg of berries), mix again and place in containers and in the freezer. I use small 250 g ones with lids. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and aromatic.

Contraindications

It’s hard to imagine, but there are cases when the use of blackcurrant should be treated with caution.

Please note that if you have the following diseases, limit your consumption of black currants, or monitor your well-being and do not abuse the product:

• in case of thrombophlebitis and blood clotting disorders, you should not uncontrollably consume black berries, they can cause thrombosis,
• exclude currants from the diet of relatives who have just suffered a heart attack or stroke,
• pay attention to reasonable consumption of berries during hepatitis, you can eat them, but with caution,
• limit consumption of berries in case of gastritis and peptic ulcers.

Perhaps many of the properties of black currant were familiar to you, and you have wonderful recipes in your collection of home secrets. Be sure to share, blackcurrant deserves to become the most respected berry on the winter table.

Bon appetit and good mood! If the article was useful to you, share it with your friends, press the social network buttons. See you again on the pages of the site.

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 recipes with currants you will find simple and tasty 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: 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.

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

You will need: 1 kg of red currants, 0.5 kg of sugar.

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.

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.

You will need: 1 kg of black currants, sugar to taste, 0.5 liters of water.

Preparation. Place the washed berries in a saucepan with water, bring to a boil and simmer for 5 minutes.

Then cool, strain into another pan, and squeeze the juice out of the berries. Strain again, add sugar and bring the juice to a boil. Pour into sterilized jars and seal.

Save it for yourself our selection of recipes with currants to make delicious preparations for the winter!