The most popular currant preparation for the winter is jelly, it can be prepared in a cold and hot way, without adding gelatin. In both cases, the jelly is jelly-like and tasty.
Recipe for cold cooking redcurrant jelly
1kg redcurrant berries
1kg of granulated sugar
We wash the berries, scroll in a meat grinder or juicer, you can use a blender. We wipe the finished mass through a sieve or squeeze through several layers of gauze. Add granulated sugar and mix. You need to stir until the sand is completely dissolved. The result is a jelly-like, beautiful mass, we lay it out in clean jars and close it with plastic lids. It turns out delicious and vitamin redcurrant jelly.
You need to store in a cool place, stored until spring.
Hot redcurrant jelly recipe
1kg red currant
750g granulated sugar
1 sachet of vanillin
Pour the washed berries into an enamel pan, pour one glass of water and bring to a boil.
We wipe the finished mass through a colander or squeeze through cheesecloth.
Pour the resulting juice into a saucepan, add the remaining sugar and vanilla. Bring to a boil and boil for one minute.
Immediately remove from heat and pour into sterilized jars, seal with iron lids and set to cool.
Such jelly can be stored for several years, I cook it every three years. It turns out very tasty, you will lick your fingers.
redcurrant juice recipe
3 kg red currants
1.5 liters of water
500g granulated sugar
We wash the berries, fill them with water (the berries can not be separated from the branches) and cook for 10 minutes. Strain through a sieve or multi-layer gauze. Add sugar to the resulting juice, bring to a boil, boil for 2 minutes and pour hot into jars, roll up and put away for storage. Such juice is stored for a very long time.
It can be used for compotes, jelly and various desserts.
Red currant jam
1kg redcurrant berries
1kg of granulated sugar
1 sachet of vanillin
Pour the washed berries with sugar, mix and let stand so that the berries give juice. The berries are very tender, easily crushed, I recommend stirring very carefully when cooking.
We put on fire, bring to a boil and cook for 1-2 minutes, the currant itself is a good preservative and does not require long-term heat treatment.
Cool and pour into jars, close with plastic lids, you can cover with parchment paper.
Freezing red currants
There are several ways to freeze red currant berries. 
We wash and dry the berries, laying them on a towel. Spread the berries on a baking sheet and freeze. We prepare containers or bags, lay out frozen berries and tightly close or tie. Put in the freezer for storage. From frozen berries, you can cook various desserts and bake pies in the winter.
Pour the washed berries with sugar and mix using a blender. We lay out the finished mass in containers, close it tightly and send it to the freezer for freezing and storage.
redcurrant marmalade recipe
Red currant berries are rich in pectin and are ideal for making such delicacies as marmalade.
1kg redcurrant berries
1kg of granulated sugar
1 sachet of vanillin
We put the washed berries in a basin, add a little water, half a glass, steam over low heat, wipe the finished mass through a sieve or squeeze it through multi-layer gauze.
Mix with sugar and put on a slow fire, boil until the volume is reduced by 1.5 times, add vanillin before the end of cooking.
You can pour the finished mass hot into jars and close it with parchment paper for storage, you will bake pies with marmalade in winter.
Hot marmalade mass can be poured onto a baking sheet moistened with water and when it hardens, cut into cubes or other figures, roll in sugar and serve homemade marmalade with tea.
You need to store such marmalade in a candy box, shifting each layer with parchment paper.
And now I want to offer you some delicious desserts and sauce, these recipes have been tested and really liked by me and my family. Try to cook, delicious and healthy.
For cooking, you can take fresh and frozen berries.
Vitamin cocktail from red and black currants
1 cup redcurrant
1 cup blackcurrant
1 glass of water, can be carbonated mineral
6 teaspoons of sugar
We wash the berries, add sugar, chop and beat, add water and mix with a mixer again, pour into glasses, add pieces of ice. If you are making a cocktail of frozen berries, do not add ice.
Red currant juice mousse
1.5 cups redcurrant juice
50g semolina
2 tablespoons of granulated sugar (I get by with 2 teaspoons)
We put the juice on the fire (if you take ready-made juice with sugar, then do not add more sugar), add sugar, heat, add semolina, bring to a boil and cook for 5-7 minutes. Cool the mass to warm, and beat with a mixer. Pour into molds and let cool. delicious dessert ready.
Red currant curd dessert
500g red currants
500g sugar
1 can of sour cream, 200g
1 pack of cottage cheese, 200g
Red currant - recipes for winter preparations and delicious desserts
Washed berries are combined with sugar and crushed with a blender. Add sour cream and cottage cheese, beat everything together, lay out in bowls and cool. The dessert is very tasty!
Sauce for redcurrant meat
1kg redcurrant berries
0.5 heads of garlic
1/2 teaspoon ground pepper mixture
1/2 tbsp salt
1 tbsp sugar, no slide
We pass the berries through a meat grinder and separate the pulp from the juice through a sieve, the juice can be obtained in any way.
Squeeze the garlic into the juice, add pepper, salt, sugar, mix everything. delicious sauce ready for meat!
This sauce can also be prepared from frozen berries.
Red currant is a very useful and versatile berry, you can cook a lot of different things from it. delicious meals Desserts are especially good!
I suggest watching a video about cooking delicious redcurrant compote.
So the red currant bloomed in my garden, I have been collecting all kinds of preparations for the winter from it for many decades. And not just because you like the berry, it is very useful, and some goodies are obtained only from it. What a fragrant compote, a jar is drunk by the family in one evening. And the jelly is unimaginably shimmering in the sun, it won’t work out of any other berry.
Some argue which of the currants is more useful, black or red. Yes, they are all good in their own way, their composition is different and the effect on the body too. But both are useful.
Redcurrant has the ability to lower blood sugar levels, which is very necessary for diabetics. It is also a good diaphoretic and diuretic. It can remove toxins and toxins from the body. Well, and, of course, vitamins that are transferred to all products made with soul and love for a long winter.
Redcurrant for the winter, recipes
Personally, I know a lot of redcurrant recipes. I have a fairly large area for bushes. But I try to use recipes with little or no heat treatment. The taste is delicious, but I want to keep more vitamins that we need so much in winter.
There are many recipes for which the berry needs to be chopped. With modern kitchen helpers, this is not a problem, but I still prefer to rub it through a sieve or squeeze the juice through cheesecloth, somehow it turns out tastier.
Red currant jelly
Yes, it is with this recipe that you need to start, because it is from the red currant that jelly is best obtained. The berry is gelled superbly without any additives.
We will need:
- Kilo berries
- Kilo of sugar
- Half a liter of water
How to make redcurrant jelly:
We thoroughly wash the berries and select the twigs, remove the tails. we fall asleep in a container and fill it with water, turn on the average temperature and bring to a boil, just until the moment when the water begins to spurt. We remove it from the stove and install a colander on another saucepan, where we will drain the liquid and wipe the juice. In order to achieve pure juice without stones and skins, take a fine sieve and a wooden spoon. A berry that has already been in boiling water is very easy to wipe. We rub the juice into the water where it was boiled.
Separately, we will prepare a marlechka, folded four times, in order to squeeze the cake well. We will get pure juice in a saucepan, into which you need to pour all the sugar at once and put on fire, first set the average temperature, then, after boiling, reduce and cook for half an hour.
When time passes, jelly can be poured into jars, take small ones, no more than half a liter. On top of the jelly, you can pour a teaspoon of sugar or put parchment. When cooling, the jars do not need to be turned over.
"Live" redcurrant jam without cooking
This jam is stored only in the refrigerator, so you can’t make a lot of it. But what is the use of one jar, open in winter, how many vitamins !!!
What will be needed:
- A kilo of berries
- Two kilos of sugar
How to prepare live vitamins:
As always, at the beginning we need to sort out the whole berry. Here it is impossible to prevent the ingress of unripe fruits or already overripe berries, we also carefully remove all the tails. Then you need to properly drain the water and dry the berry.
We will sterilize all the items that we will use to make this jam, you can simply scald it with boiling water.
We scroll the berry in a meat grinder, it’s easier for me to chop with a blender. Then carefully wipe it through a sieve to remove all the bones. Pour sugar into the resulting juice. Yes, you still need to squeeze the cake, there is a lot of juice left. Stir the sugar with a wooden spatula or spoon until completely dissolved. Then we lay out the jam in sterile dry jars and put it in the refrigerator.
Red currant jam
If jelly can be added as a filling to cakes and pastries from shortcrust pastry, then redcurrant jam is just great in a homemade holiday cake.
To prepare it, we will take:
- Kilo of currants
- One and a half kilos of sugar
- Half a liter of water
How to make jam:
It takes longer to cook jam than jelly, but it is somewhat easier. We also thoroughly wash the sorted berry and leave it in a colander. Let's boil a little water in a saucepan and in the same colander we will lower the berry for a couple of minutes for blanching. Then we pour it into the container where the jam will be cooked until cooked, and trample it with a wooden pestle, or you can knead wooden spoon.
Pour water into the berry mass and immediately add all the sugar. We begin to cook, the process will be long, you need to boil more than twice. Then you need to check that the drop does not spread. That's when it'll be ready. It remains to decompose into jars. You can store it at home.
Red currant jam
We will need:
- A kilo of berries
- Kilo of sugar
How to make redcurrant jam:
We sort the berries and wash them under the tap in a colander, leave it for a while so that the water is glass. But do not leave it like this for more than half an hour, the lower berries will begin to choke.
Pour the berries into a stainless steel bowl and pour the whole volume of sugar at once. let stand for a couple of hours, no longer needed, currants give juice very quickly.
We transfer the container to the stove and, while stirring, bring to a boil, boil for only a couple of minutes, this is enough for red currants. Immediately pour everything into jars and can be stored under nylon lids if they are tight.
Red currant jam
Jam is made in almost the same way as jelly, only the mass is thicker, due to prolonged boiling. Jam is very convenient to store, no refrigerator is required, and homemade baking with it it turns out very tasty.
What you need for jam:
- Kilo red currant
- Kilo of sugar
How to cook redcurrant jam:
For jam, you can also take an overripe, rumpled berry. we sort it out, wash it and remove the water, you can sprinkle it on a towel in one layer to dry. Then we crush the berry with a wooden pestle. If you don’t like the bones in the jam, you can also rub it through a sieve.
We mix the berry mass with sugar immediately in the cooking container and begin to cook. First, you can set the average temperature until everything boils. But then you definitely need to reduce and cook already at the very minimum, you will have to cook for a long time until you achieve the desired consistency. The marmalade is usually ready when it begins to flake off the sides of the pot. Jam, like jam, can be stored in a regular cabinet in the kitchen.
Red currant juice
Natural and fragrant, everyone likes it without exception. Prepares quickly and keeps well.
What will be required:
- Three kilo berries
- Half a kilo of sugar
- One and a half liters of water
How to make juice:
We sort out the berries, but the twigs can be left, it will be more fragrant, and they do not interfere. Pour water in a saucepan and cook for about 10 minutes. Then you need to strain the berries and rub through a sieve, you can squeeze through cheesecloth, so it turns out better. Pour sugar into the resulting juice and let it boil over low heat for five minutes. Pack in jars.
Red currant compote
Something, but I always close a lot of redcurrant compote, because we start drinking it without waiting for winter, but as soon as the jars cool down.
What we will need:
- Berry
- Sugar
How to cook:
Wash the berries well. I don’t cut ponytails for compote, on the contrary, I try to pick more with clusters, they look so beautiful. I make compote only in three-liter jars. I fill with berries by a third, maybe a little more. I measure the amount of water, just pour cold water into a jar of berries and then pour it into a saucepan.
For each three liter jar I add one and a half cups of sugar, boil the syrup, it should cook for about five minutes until it becomes transparent. and immediately pour boiling into the berries, to the very neck, so that there is no air left in the jars. I roll it up, turn it over on the lids and wrap it in a warm blanket.
Whatever you say, it is very convenient to make jam this way. Some generally cook all the jam only in a slow cooker.
What will be required:
- Two kilos of berries
- One and a half kilos of sugar
How will we cook:
It is necessary to rinse the berry, remove all debris and allow to dry. Then we fall asleep in a bowl with sugar and let stand until the juice begins to appear and the sugar melts. Stir with a wooden spoon and cook for 20 minutes in the stew mode with the lid closed. Pour into jars immediately.
Redcurrant jam with apples
We will need for cooking:
- Kilo berries
- Half a kilo of apples
- One and a half kilos of sugar
- Lemons half a teaspoon
How to cook:
The berry needs to be washed, all debris removed and spread out to dry in one layer. Apples need to be freed from the core and peel, cut into small cubes and, so as not to darken, hold for half an hour in water with citric acid. Then drain the water off them and let them dry as much as possible.
You need to pour sugar into the water and boil the syrup, then pour the dried pieces of apples into it and cook for ten minutes. Then pour the berries there and just bring to a boil. Allow to cool, at the end put it back on the stove and cook until it is ready. Pack in jars.
Frozen redcurrant
Of the ingredients, you will only need a clean berry without debris, preferably dried and of good ripeness.
How to cook:
Sort the berry itself, wash it and spread it on a towel in one layer. Wait until dry. Then lay out in containers or bags and immediately place in the refrigerator, in the freezer. You can store such a berry until the next season, if you do not defrost it. In winter, you can cook compotes from it, eat it simply with sugar, add it to the fillings.
Currant is a unique berry. Its advantages cannot be listed. It is rich in vitamins, has a mass medicinal properties Finally she is beautiful and very tasty.
Its main wealth is vitamin C, it does not lose either dried or processed form. Red currant berries contain pectins, which remove excess cholesterol from the body, and are an adsorbent of intestinal toxins.
These tasty and fragrant berries are easily processed and stored for a long time, so many people make preparations for the winter from red currants, the recipes of which we decided to bring to your attention.
Recipes for blanks for the winter from red currant
A simple recipe for thick redcurrant jam
For all this wisdom, you need for 1 kg of berries:
- 1.5 kg sugar
- 2 glasses of water
The collected berry must first be washed well, sorted out, and the stalks separated
Pour the finished berries into the cooking basin
Boil the sugar syrup and hot, pour over the berry
Put on low heat, cook until tender in one step. Do not forget to stir occasionally, remove the resulting foam.
When the jam is cooked, cool, pour into clean jars, close the lid, send for storage in a cool place.
Recipe for red (white) currant mashed with sugar
Rinse the berries well, separate from the stalks, dry slightly, pass through a meat grinder.
Mix with added sugar (for 1 kg of currants - 1.5 kg of sugar), put on the stove, heat over low heat, stirring, until the sugar is completely dissolved.
Arrange in jars, sterilize half-liter for 10 minutes, liter for 15 minutes.
Immediately close the lids tightly and can be sent to the cellar.
Red currant with honey
You will need 1 kg of honey for 1 kg of berries.
Grind the prepared berry (washed and without stalks) in small portions with a wooden spoon to a mushy state.
Add honey, mix everything thoroughly. Arrange in clean jars, cover with parchment paper and tie tightly with a thread. Such currants are stored in a cool place.
Recipe for redcurrant jam without sterilization
To make jam you need:
- 1 kg red currant
- 1 kg sugar
- 0.5 cups of water
Prepare the berry - sort it out, separate from the stalk, rinse well. dry it. It is better to cook in an enamel basin or stainless steel pan
Transfer the prepared berries to a bowl, pour water (if the berries immediately gave juice, you should not add water). Put on fire and boil for 10-15 minutes
Drain the resulting syrup through a sieve, and carefully wipe the remaining mass through a sieve so that all the bones separate and do not fall into the jam
You should end up with a nice ruby currant puree.
Pour sugar, put on a slow fire and cook for 15 minutes after boiling
Arrange in sterile jars, roll up the lids. After cooling completely, the jam will become elastic and jelly.
Currant in own juice
Necessary:
For 0.5 kg of berries - 200 g of sugar
Carefully sort the berries, select ripe, unspoiled ones, separate from the stalk, rinse well and rinse with boiled water.
Dry, arrange in clean, sterilized jars, sprinkling with sugar and shaking slightly so that the berry lies tightly. Roll up the lid and sterilize, time for half-liter 5 minutes, liter - 7 - 8 minutes.
Redcurrant jelly without gelatin and sterilization
Cooking delicious, fragrant jelly
For 900 g of peeled, prepared berries, we use 700 g of sugar
Pour the berries into the pan, add 1/3 of the sugar, shake several times to mix the sugar. We crush the berries, squeezing out the juice. We leave for a couple of hours.
After two hours, drain the juice through a sieve and grind the remaining mass. It can be transferred to a separate decanter, pour cold water, in an hour you will have a wonderful fruit drink
And pour the resulting juice into an enamel bowl, put on fire.
Pour the remaining granulated sugar in small portions, heat on the stove, stirring constantly until the sugar is completely dissolved.
Do not forget to remove the emerging foam
Boil for 3-5 minutes, then pour into sterile jars and roll up.
The cooled mass is obtained beautiful color, very thick
If you want to get a thicker jelly, then after boiling you need to remove from heat, cool, strain
Put on fire again, bring to a boil, stirring, cook until reduced by 1/3 of the total mass.
Arrange in jars, roll up and warm for another 20 minutes. Store in a cool place
Redcurrant compote two ways
Jam, jams, it's tasty and healthy, but how can you do without compotes. How pleasant it is to open a jar and drink cold compote, it is both tasty and healthy, and perfectly quenches thirst.
For 1 kg of berries you need:
- 600 g sugar
- 400 g water
About 700 g of berries and 450 g of syrup are placed in a liter jar.
Methodfirst
Peel the berries from the stalks, rinse, dry.
Pack tightly into clean jars, pour boiling sugar syrup.
Cover with lids, sterilize 3-liter 40 minutes, and liter 25. Roll up the lids, turn upside down, cover until completely cool.
method two
Blanch the prepared berries in boiling water for 2-3 minutes, cool, spread, compact, into jars, pour over the prepared hot syrup.
Put to sterilize, roll up the lids and turn upside down, cover and keep until cool. Then you can send to the cellar.
Natural red currant juice without sugar
Can be prepared for the winter natural juice. If the harvest is large, why not diversify the range of blanks.
Sort the berry, crush it with a wooden pusher, transfer it to an enameled basin.
Pour hot water(1.5 cups per 1 kg of currants), heat to 60 degrees, leave at this temperature for 30 minutes.
After that, squeeze the juice, filter, heat again until boiling, but do not boil.
Pour into jars under the very neck, so that the juice overflows over the edges, roll up the lids, turn upside down, wrap, let cool. Everything can be stored.
Red currant preparations good vitamin preparation for the winter. Confiture, redcurrant marmalade is very good.
1. Red currant jam without cooking.
You will need: 2 kg of sugar, 1 kg of red currant. Sort the berries, rinse, dry, twist in a meat grinder, or chop with a blender, rub through a sieve, pour sugar into the puree. Stir the mass with sugar with a wooden spoon until it is completely dissolved. Put the berry puree in sterilized jars, close with sterile polyethylene lids, store this jam in the refrigerator.
2. Red currant syrup
Peel, wash and crush the berries with a wooden pestle. Add some sugar (50-100 g), mix and leave in a cold place for 3-4 days. After that, transfer the mass into a flannel bag and let the juice drain by gravity (to make the juice stand out better, pour the first portion back into the bag). Mix the resulting juice with the remaining sugar, add blackcurrant or raspberry juice, bring to a boil, pour into prepared bottles or jars, cork and turn upside down.
For 1 kg of berries - 60 ml of blackcurrant or raspberry juice, 800-850 g of sugar.
3. Red currant marmalade
Steam the berries under a lid with a little water until softened and rub through a sieve. Then mix with sugar and cook until the marmalade weighs 1 kg. Put the finished marmalade into an enamel mold moistened with water. Cut the frozen mass into pieces and sprinkle with sugar.
For 1 kg of red currant - 550 g of sugar.
4. Red currant jelly
Grind the berries and extract the juice. Heat the juice slightly and, adding sugar, mix until completely dissolved. Pour into small jars to use jelly in 1-2 doses. Close jars with plastic lids or parchment paper. Store in a cold place.
For 1 glass of juice 1 and a quarter cup of sugar.
5. Red currant in its own juice
Separate the berries from the brush, wash, dry and heat in a saucepan under the lid until they release the juice. Transfer them hot to heated jars, seal so that they are covered with juice on top. Pasteurize at a temperature of 90 ° C half-liter jars - 15 minutes, liter - 20.
6. Red currant jelly option 2.
Ingredients: 1 kg of red currant berries, 1 kg of sugar Peel the branches of red currant berries, wash and simmer in a saucepan for 15 minutes without water. Cool, squeeze the juice through cheesecloth. Add sugar to this juice and cook for 40 minutes after boiling, then cork.
7. Red currant compote
Sort the berries, separating them from the brushes, discarding unripe, diseased and crushed fruits, leaving only large ones. Then rinse them in cold water, transfer to a colander to glass water, and pour into prepared jars. When filling with berries, shake the jar several times for better sealing. Pour the berries, placed in a jar, with chilled sugar syrup, put in a saucepan with water, cover with lids and, slowly heating, pasteurize for 15-20 minutes, then roll up. Compote will be both more beautiful and healthier if you add some rose hips to it.
For syrup: 1 liter of water, 400 g of sugar.
8. Red currant confiture.
Red currant 1 kg, sugar 1 kg, orange (juice from it 250 ml.) Rinse the red currant, separate the berries from the twigs and pass through a meat grinder. Pass the resulting mixture through a sieve to remove the seeds. Add sugar to the resulting juice, put on fire and cook for about 30 minutes, stirring constantly. A few minutes before the end of cooking, add orange juice, then cook a little more. Spread hot confiture in warm jars, close tightly and leave for some time in a cold place.
9. Thick redcurrant jam.
Red currant- 6 glasses, water - 1 glass, sugar - 1.1 kg. Currants carefully sort out and wash. Place in a bowl for cooking jam, pour in water and heat to a boil over low heat. Cook stirring for about 15-20 minutes, then rub the mass through a sieve. Squeeze the remaining cake through cheesecloth and set aside or discard. Add sugar to the resulting berry mass, mix and place on fire. Cook until sugar dissolves, immediately pour into sterilized jars and roll up. Turn over and let cool in a wrapped position.
10. Red currant jam
Rinse the berries, remove debris, crush with a wooden rolling pin and rub through a sieve. Pour sugar into the resulting puree (1 kg of sugar per 1 kg of currant) and cook over medium heat, stirring constantly with a wooden spatula. As soon as the mass thickens, pour it into sterilized jars and roll up. Also, when cooking with sugar, you can add a pinch of vanilla. It will give jam a unique delicate taste.
From red currants, according to recipes for the winter, you can make a lot of tasty, fragrant and healthy canned treats. This is jam cooked in an ordinary saucepan or in a modern slow cooker; and thick, marmalade jam, which is so nice to spread on a thin slice of bread and butter; and delicate, sweet jelly, which gives a special charm to daily tea drinking, and spicy sauce, which successfully complements homemade pancakes, pancakes or biscuits. In addition to classic preparations, it makes sense to try out more original recipe options, for example, preserve a juicy berry without sugar at all or use natural stevia as a sweetener, famous for its low calorie content and pleasant, unobtrusive taste.
Redcurrant - recipes for the winter of sugar-free jam
Red currant berries, this recipe suggests preparing without sugar. As a syrup, freshly squeezed currant juice is used, slightly diluted with water. If this component is not at hand, you can replace it with a store-bought version in a tetrapack. However, it must be 100% natural juice, not a drink or sweetened nectar. Only then will the fruits not sour and retain their original shape.
Necessary ingredients for sugar-free currant jam for the winter
- red currant - 2 kg
- currant juice - 1 l
- water - 1 l
Step-by-step instructions for a jam recipe for winter without sugar
Redcurrant - recipes for winter jams in a slow cooker
Making redcurrant jam for the winter in a slow cooker is so simple that not only an experienced housewife who has rolled more than one hundred cans in her lifetime, but also a person who has never cooked anything more complicated than scrambled eggs can cope with this task. If you don’t want to mess with tin lids, you can simply cork the cans with nylon and leave the blank to be stored in the refrigerator. It is not worth worrying about the fact that currants will take up space. The delicacy turns out to be so tasty that it is eaten long before the onset of winter cold.
Ingredients for the recipe for redcurrant jam for the winter in a slow cooker
- red currant - 1 kg
- granulated sugar - 1 kg
Step-by-step instructions for a recipe for harvesting in a slow cooker for winter
- Sort the berries, remove leaves, twigs and debris, rinse under cold, running water and discard in a colander to drain excess liquid.
- Place the dried currants in a multi-cooker bowl, sprinkle with sugar, mix very gently and leave for a couple of hours so that the berries let the juice flow.
- After the time has elapsed, set the “Extinguishing” mode on the unit and cook the jam for at least one hour.
- Pack the hot dessert in sterilized jars, cork with lids, cool and store in a cool place protected from sunlight.
Red currant - recipes for the winter of delicious jam
Redcurrant jam prepared for the winter according to this recipe turns out to be richly sweet and fragrant. Its dense, slightly viscous consistency makes it easy to spread on a slice of bread, cookies and crackers, or use as a filling for homemade biscuit rolls, yeast pies or donuts. The workpiece is perfectly stored even when room temperature and even over time does not lose its bright palatability and useful properties.
Redcurrant jam recipe ingredients for winter
- water - ½ l
- red currant - 1 kg
- sugar - 1.5 kg
A step-by-step recipe on how to cook currant jam for the winter
- Free the berries from the twigs, wash well, discard in a colander and blanch in boiling water for 2 minutes.
- Then place the berries in a deep enameled container and carefully knead with a pestle. Add water and sugar, mix thoroughly and send to the stove.
- Set a low fire and cook the fruit mass until part of the liquid has evaporated and the volume has decreased by 2-2.5 times. In the process, stir constantly so that the fruit mass does not burn to the bottom.
- Boiling jam quickly put into sterilized jars, cover with lids and leave for 15-20 minutes. Then roll up, turn upside down, wrap with a blanket and leave for 3-4 hours. Then return the jars to their normal position and wait until they are completely cool.
- Store in a pantry or basement for 1 year or more.
Red currant - jelly recipe for the winter
Redcurrant jelly, rolled up for the winter in jars according to this recipe, has a rich sweet taste and a very delicate, refined aroma. This type of dessert is served with hot drinks such as tea, coffee and cocoa, or eaten as a sweet dish on its own.
Winter currant jelly recipe ingredients
- red currant - 1 kg
- sugar - 2 kg
- jelly - 1 sachet
- alcohol or vodka - 30 ml
Step-by-step instructions for a redcurrant jelly recipe for winter
- Sort ripe berries, rinse, peel off twigs and dry on a kitchen towel.
- Fold the prepared currants into a saucepan, mash to a creamy consistency and rub through a sieve.
- Add sugar to the fruit mass in small portions, pour in the jelly and gently mix with a wooden spoon or spatula.
- Pack the thickening jelly in sterilized jars, pour alcohol or vodka (1 tsp) on top, cork with plastic lids and store in the refrigerator.
How to cook redcurrant sauce for the winter, a recipe with a photo
The recipe for winter redcurrant sauce includes not only sweet ingredients, but also fragrant spices. Due to such an interesting combination, the taste ready meal It turns out very unusual and is remembered for a long time. Currant sauce is ideal for meat dishes, beautifully emphasizes the delicacy sea fish and goes well with potatoes, spaghetti and all kinds of cereal side dishes.
Ingredients for a recipe for making a spicy sauce for the winter
- red currant - 2 kg
- garlic - 3 cloves
- sugar - 2 tbsp
- cinnamon - 1 tsp
- salt - 2 tbsp
- wine vinegar - 200 ml
- bay leaf - 2 pcs
- cloves - 5 buds
- black pepper - 1/3 tsp
Step-by-step instructions for the recipe for redcurrant sauce for the winter
- Sort the berries, remove the twigs, rinse and pass through a juicer.
- Pour spices, spices, salt and sugar into the resulting juice, put on medium heat and, stirring constantly, bring to a boil.
- When the mass begins to actively bubble, reduce the heat to a minimum and cook for 30 minutes. The resulting foam must be removed.
- Put peeled garlic cloves into dry sterilized jars, fill with hot sauce, cover with lids and let stand for 15-20 minutes. Then roll up, cool completely and store in a cool place.
How to quickly prepare red currants for the winter - video recipe
Recipes for the winter suggest making ripe red currants in the form of jam, sauce, jelly or jam cooked in a slow cooker or a regular saucepan. The author of the video goes further and advises harvesting berries without heat treatment, since in this case it retains a maximum of valuable vitamins and useful substances. The processing method is very simple and takes almost no time. The berry is crushed in a blender, and then ground with sugar and packaged in sterilized, dry jars. For those who adhere to the principles healthy eating and follows the figure, it is recommended not to put sugar in the dish, but to use stevia or young honey as a natural sweetener. The finished delicacy is perfectly stored in the refrigerator for at least one year, but, as a rule, they manage to eat it long before the end of this period.
