6 minutes read
Red currant is appreciated by gardeners both for its rich harvest and delicate taste, as well as for the great benefits of its fruits for human health. The transparent berry can be eaten fresh. But the bush bears so richly that, willy-nilly, you have to process the crop and make preparations from red currants.
About the benefits of currants
Growing red currants in your backyard has a lot of advantages. First of all, its branches have a long life cycle and are capable of bearing fruit even at the age of more than 10 years. The berry harvest is similar to dense bunches gathered in a dense bunch. Having collected all the ripe fruits from the branches, after a few days, scarlet beads of berries ripen again.
Rich harvest of red currants
Such a high fruiting capacity provides rich harvesting of red currants for the winter. Perhaps, due to this, the recipes are distinguished by such an abundant variety. After all, jelly and compotes are made from red currants, jam with sugar and without sugar, frozen for the winter and canned without cooking.
Reference. Rare berries have such a high gelling ability as red currants. Therefore, jelly recipes from it are especially honored by the hostesses. The preparation for the winter of such a dessert is one of the most popular.
It is noteworthy that from processing the berries do not lose most of their useful qualities, and currants have a lot of them:
- it has a beneficial effect on the process of hematopoiesis;
- able to lower the acidity of gastric juice;
- enhances immunity;
- it is a well-known anti-febrile and diaphoretic remedy;
- promotes the metabolism in the body;
- it is recommended to include it in the diet of diabetics and people suffering from gout;
- contains a record high amount of trace elements, in particular - potassium, ascorbic acid.
Important! The use of such a useful product in the summer-autumn period significantly increases the body's resistance to seasonal diseases. And, of course, harvesting from red currants, whether it be jam or jam, will be an excellent natural medicine for the winter against colds and flu.
Another indisputable advantage of red currants is that time-tested recipes for blanks are well stored in urban apartments. For storage in the refrigerator or basement, the jars do not need to be rolled up. And under a tin lid, the jam will not go bad even in the most ordinary cupboard in the kitchen.
Preparatory work
The jam cooks pretty quickly. Most of the time is taken up by preparatory work.
Harvesting red currant
- Rinse and sort out the currants several times.
- Separate the berries from the petioles.
- Drain and dry.
Advice. Some recipes involve rubbing the fruit through a sieve. Harvesting berries in this way frees them from the skin and seeds, and the dessert turns out to be crystal clear and delicate in taste.
In order for the jars to withstand the winter, and the currants do not deteriorate without cooking or without sugar, they must also be prepared in a special way:
- The cans are washed thoroughly with a liquid detergent.
- Rinse and pour a little soda into each.
- Each jar of soda is washed separately with cold water and the drops are allowed to drain.
- After that, the jars are rinsed with boiling water, turned upside down and left to dry on a clean towel.
- The lids must also be sterilized with boiling water.
When you don't need to cook currants
Blanks for the winter, which are prepared without boiling, are valued because the absence of heat treatment ensures that the product retains a maximum of vitamins and microelements useful for the human body. These recipes require a 1 to 2 ratio of berries and sugar.
Harvesting red currants for the winter
Prepared berries are ground in a mortar or blender. Then all the resulting mass is rubbed through a coarse sieve. After that, granulated sugar is poured into the berry puree.
The ingredients are mixed until the sugar is completely dissolved. For this, it is recommended to use a wooden spoon. When the product is ready, the currants are placed in sterilized jars. If you close the jars with nylon lids, you can store them in the cellar or refrigerator.
Advice. For such blanks, it is advisable to use half-liter glass jars. After opening, the product comes into contact with air and is not stored for a very long time. A smaller volume will be used faster and the workpiece will not have time to deteriorate.
Natural product in its own juice
Red currants in their own juice
To cook red currants in their own juice, they are cooked in a closed saucepan over low heat. Make sure the berries are juiced up. The hot brew is transferred to jars rinsed with boiling water. From above, at the neck, the berries should be filled with juice.
Banks are rolled up and pasteurized. Processing for liter cans - 20 minutes, for half liters - 15 at + 90 ° C. You can store it indoors, in the basement or on the balcony.
Sugar jam
The easiest and fastest way to prepare red currant for the winter is ordinary jam. There are a wide variety of recipes, but almost all of them are prepared on this basis:
- red currant - 1 kg;
- water - 1.5 cups;
- sugar - 1.2 kg.
You do not need to wipe the currants for this recipe. There are two ways to make a blank from the indicated ingredients:
- Cover washed berries with sugar, mix. Transfer to a saucepan, add water and bring to a boil over medium heat. Arrange in jars and roll up with sterilized tin lids.
- Dissolve the sugar in water and boil the syrup. In the process of boiling, currant berries are added to the syrup. When the brew reaches the required degree of consistency, it is canned in jars, as in the previous method.
Bright transparent currant jelly
Recipes for making jelly for the winter allow the use of several varieties of red currant. What unites them all is the amazing rich scarlet color and at the same time the amazing transparency of the finished delicacy. This treat can be served not only as an independent tea dish, but also used as a filling for baking.
For the preparation you will need:
- red currant - 1 kg;
- water - 0.5 l;
- sugar - 1 kg.
Pour whole berries with cold water. The pan is put on fire. The currants are brought to a boil and the stove is quickly turned off to prevent the mass from boiling. The contents of the pan are filtered through a sieve. Boiled berries are rubbed over the strained juice. The remainder is folded into cheesecloth and squeezed out there.
Red currant jelly
The rubbed mass is allowed to cool. After that, it will need to be filtered again through cheesecloth. Then sugar is added to the currants and put on fire again. Boil the jelly for 30 minutes. While hot, they are laid out in banks. Add 1 tablespoon of sugar under the lid and preserve. The workpiece is well stored in room conditions.
Currant jam
Cooking jam for the winter has simpler recipes without filtering.
For the preparation you will need:
- red currant - 1 kg;
- water - 1 glass;
- sugar - 1 kg.
The berries are poured with water and brought to a boil, after which they are left on the fire for a few more minutes. In a warm form, rub through a sieve and add sugar to the resulting puree. The mass is returned to the stove and cooked for another 30 minutes, stirring occasionally. When the jam has reached the desired density, it is laid out in jars and canned. Keeps well under plastic covers in a cool place.
Currant berries contain up to 85% water, 0.9% ash, 1% proteins, 8% carbohydrates, 3% fiber, 2.3% organic acids (citric, malic, tartaric, succinic, salicylic, phosphoric), 0.5% pectic acids. Vitamin K - 1.8%, vitamin E - 0.86%, vitamin C - 200-400%. In addition, there are many different trace elements in currants: potassium, sodium, calcium, magnesium, phosphorus, iron.
Red currant berries are used fresh and processed: they are a good source of vitamins, quench thirst well, increase appetite, activate intestinal activity, and have a diaphoretic effect.
The number of currant dishes, spices and drinks reaches hundreds of items. Each housewife prepares something special according to her own recipes. Everyone knows currant jams, there are as many of them as drinks. But in principle, they can be divided into two types: hot and cold cooking methods. In the first case, the berries are boiled with sugar in a ratio of 1: 1.7. In the second, the berries are mixed with sugar in a 1: 2 ratio, crushed and stored without heat treatment.
1. Red currant compote
For 1 kg of red currant berries - 1 kg of 50% sugar syrup, 1 g of citric acid.
Pour the prepared berries with sugar syrup, bring to a boil, add citric acid and bring to a boil again. If the berries are supposed to be used in the future to decorate various dishes, then preserve them with twigs.
2. Red currant compote with apples
For 1 kg of red currant berries - 1 kg of apples, 2 kg of 50% sugar syrup, 1 g of citric acid.
Cut the apples into pieces, wash and select the berries, put in a saucepan, pour over the syrup. Soak in it for 10-12 hours, bring to a boil and cool. For long-term storage, pour into jars and pasteurize like all compotes.
3. Red currants in their own juice.
Separate the berries from the brushes, wash, dry and heat in a saucepan under the lid until they let the juice flow. Transfer the hot berries to heated jars, compact so that they are covered with juice on top. Pasteurize at a temperature of 90 ° C: half-liter cans - 15 minutes, liter cans - 20 minutes.
4. Red currants, mashed with sugar
For 1 kg of red currant berries - 2 kg of sugar.
Crush the berries with a wooden pestle or pass through a meat grinder, put in a clean, dry dish (glass jars) and store in a cool place.
5. Red currant puree
For 1 kg of red currant berries - 1 kg of sugar. Mix the crushed berries with granulated sugar, heat to a temperature of 70-80 ° C, immediately pack into jars, close them with lids, pasteurize for 20 minutes (0.5 l) or 30 minutes (1 l) in boiling water. Roll up the lids and store. Use puree as seasoning for other dishes.
6. Red currant syrup (in Czech)
1 kg of red currant, 60 ml of black currant or raspberry juice, 800-850 g of sugar.
Peel the berries, wash, mash with a wooden pestle. For each kilogram of mass, add 50-100 g of sugar, mix and put in a cold place for 3-4 days. Then transfer the mass to a flannel bag and let the juice drain off by gravity. To help the juice stand out better, pour the first portion of the juice 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, seal and turn upside down until cool.
7. Natural red currant juice
Prepare in the same way as blackcurrant juice (see "Blackcurrant blanks" recipe 15). Sweeten before use.
8. Assorted juice with red currants
3 cups redcurrant juice, 1 cup raspberry juice, 2 cups apple juice.
Red currant juice is mixed with raspberry juice to improve the aroma, and apple juice to improve the taste. Preserve in the usual way (see "Black currant blanks" recipe 15).
9. Red currant jam
For 1 kg of red currant berries - 1.5 granulated sugar, 2.5 glasses of water, vanillin to taste.
Pour the prepared berries with sugar syrup, soak in it for 10-12 hours and then cook until tender.
10. Red currant jam
1 kg of red currant berries, 500 g of sugar, 1/2 glass of water.
Cook in the same way as blackcurrant jam (see "Blackcurrant blanks" recipe 19).
11. Red currant marmalade
1 kg of red currant berries, 550 g of sugar.
Steam the berries under a lid with a little water until softened and rub through a sieve, mix with sugar and cook until tender (the mass should be boiled down to 1 kg).
12. Red currant jelly (method 1)
1 kg of red currant, 500 g of sugar.
Chop the berries and extract the juice. Mix the juice with sugar (for 1 glass of juice - 1.25 glasses of sugar), slightly heat and stir until completely dissolved. Pour into small jars for 1-2 divided doses. Close with plastic lids or parchment. Store in a cool place.
13. Red currant jelly (method 2)
1 kg of red currant berries, 1.2 kg of sugar. Cook in the same way as blackcurrant jelly (see "Blackcurrant blanks" recipe 25).
14. Assorted red currant jelly
3 glasses of red currant juice, 1 glass of black currant juice, 1 glass of raspberry juice, 1-1.2 kg of sugar.
Mix the juices of red, black currant and raspberry, add sugar and stir until completely dissolved. Pour into jars and seal. Store in a cool place.
15. Pickled red currant
The composition of the filling: for 1 liter of water - 0.12-0.15 g of table vinegar, 750 g of sugar.
The largest berries are selected for pickling. Cook in the same way as black currants (see "Black currant blanks" recipe 29).
16. Red currants marinated in their own juice
The composition of the filling: for 1 liter of red currant juice - 0.5 liters of water, 4-5 tablespoons of vinegar, 1 kg of sugar.
For a liter can - 8-10 pcs. cloves and allspice, a piece of cinnamon.
Extract juice from red currant berries, mix with water, heat, add sugar, spices, bring to a boil, add vinegar, bring to a boil again and cool. Fill the jars with berries up to the shoulders and fill with cold marinade. Sterilize in boiling water for 3 minutes. Roll up the lids and turn upside down until cool.
17. Red currant seasoning in Azerbaijani style
1 liter of red currant juice, 100 g of sugar.
Add sugar to freshly squeezed red currant juice and boil to 1/3. volume. Pour hot into half-liter jars or bottles, immediately seal and fill with sealing wax or resin.
This seasoning is served with meat or fish dishes, kebabs.
18. Red currant frozen
Freezing methods are the same as for black currant (see "Black currant blanks" recipe 31)
19. Storage of red currants
Currants are harvested in dry weather. The brushes are immediately placed in the container in which they will be stored. For this purpose, use small boxes with a capacity of no more than 4 kg. At< температуре 1-0°С и влажности около 90% ягоды могут храниться до двух месяцев. Красную смородину можно хранить и в полиэтиленовых мешочках вместимостью 1-3 кг. Наилучшая температура хранения ягод в полиэтиленовых мешочках минус 20°С.
Foreword
When the crop is harvested from the garden, from the garden and berry fields, you need to make a lot of effort to preserve the fruits of your labor. If, among other things, red currants have ripened, their preparations for the winter will take place in the kitchen.
What can be cooked from red currant
Among all kinds of medicinal plants, it occupies not the last place, while being very different both in composition and properties from black. The easiest way is to leave the berries as they were and freeze if your refrigerator has a quick-freeze function. In the absence of such, you can prepare red currants in syrup made from some of the berries. The remaining crop without branches is poured into containers for them, after which the blanks are removed for the winter in the refrigerator.
Otherwise, there are a lot of ways to prepare currants for storage, but you need to remember: the less the berries have been heat-treated, the more healing properties they will have. Therefore, further we will consider options, starting with the minimum number of operations and ending with more complex methods of preparing fruits for long-term storage. In short, red currants can be harvested for the winter without cooking, being simply grated with sugar or even pickled, or jam, jam, marmalade, sambuc, compote or fruit drink are made from it.
We harvest red currants without heat treatment
So, let's start with the simplest thing - rubbing berries with sugar. To do this, we need 1.8-2 kilos of granulated sugar for each kilogram of fruit, given that red currants are slightly astringent and have a slightly sour taste. We clean the berries from leaves and twigs, and then rinse them well under cold water. We are waiting for them to dry completely (we do not need extra liquid in the workpiece), after which we pour half the required amount of sugar on each kilogram of fruit and grind it.
As the mass softens, gradually add the remaining sugar, leaving a little for twisting. Then we put the currants in sterilized jars, cover with a thin layer of sugar and close. Storage preferably in a refrigerator or cellar. In a similar way, jelly is made without boiling, but first you need to grind the berries in a blender and only then mix thoroughly with sugar, which must be taken in a 1: 1 ratio by weight. We remove the finished mass in the refrigerator for 3 hours, and then whisk the cooled one again in a blender and transfer it to sterilized jars, close and put it in a cool place.
Interestingly, harvesting red currants for the winter can be done by pickling, that is, we need 1 kilogram of berries the same amount of sugar and 100 grams of vinegar, as well as half a liter of water. We sterilize the liter jars, put 5 cloves, cinnamon and allspice in small quantities in each one, and then put the berries, leaving a couple of centimeters on top (on the "shoulders" of the jars). We mix the vinegar with water and heat until bubbles form, that is, until a light boil, then pour the currants with a ready-made hot marinade and close with sterilized lids. We turn over the cans, cover with a blanket and wait for it to cool.
Compote and red currant juice
Even in winter, not to mention the hot summer, it is pleasant to quench your thirst with some kind of fruit drink, and compote is perfect for this. It can also become a festive table decoration. To prepare it from red currants, we need about 300 grams of sugar for each kilogram of berries and 1 bag of vanillin for 3 three-liter jars.
Pour well-washed fruits into a sterilized container (possibly together with twigs) to half the volume, then pour boiled hot water up to the neck, temporarily cover with lids and wait half an hour. We pour all the contents of the cans into a saucepan, add sugar and, when it boils, cook for 5 minutes. During this time, add a third of a packet of vanillin to each container, pour it into the cans and twist it with sterilized lids, then turn it upside down, cover it with a blanket and wait for the blank cool down.
To get fruit drink, you will need about 50 g of sugar and half a liter of water for every half a kilo of berries. First, grind the berries with a wooden pestle in a mesh colander over any deep container, remove the juice (about 300 grams per kilo of currants), and fill the cake with water and cook with sugar for 5 minutes after boiling. We filter the resulting "compote" and, after cooling, mix with fresh juice. We bottle it and put it in the refrigerator until the next holiday or for the winter.
We prepare currants in our own juice and in the form of a sauce
Very often, various berries and their pure juice are necessary for the treatment of colds, and among them, red currants are especially valuable because they have many useful qualities. It is an excellent hemostatic, diaphoretic, and also saves in case of fever. Indispensable for diabetes mellitus, especially if prepared without added sugar. It is this recipe that will be further proposed.
So, all we need is well-washed berries without stalks. We put them in an enamel pan and heat them over low heat, or better - in a water bath until juice forms. Next, we transfer the hot berries to sterilized jars and lightly crush so that all the currants are immersed in the liquid. We pasteurize the container in a water bath for 20 minutes. Then it remains only to take the boiled lids and tightly seal the jars, cover them with a blanket and wait until they cool down. We put it in the cellar, pantry or mezzanine for the winter.
Among other things, currant juice can be used as a sour sauce for fried meat or fish. The preparation is very simple. With the help of gauze, the juice is completely squeezed out of the berries, for which they can be additionally put in a mesh colander and squeezed. Next, pour the entire resulting volume of juice into an enamel pan, add 100 grams of sugar for each liter and cook over low heat, stirring constantly. When the liquid decreases in volume and remains about 1 third, pour the resulting thickened sauce into sterilized jars and close with boiled lids. We are waiting for it to cool down and put it in the cellar or in the pantry for the winter.
Currant cake can be added to dried fruits or fresh fruits when preparing compote, intended not for storage, but for quick consumption.
Cooking red currant jam
The most common berry preparations are, of course, all kinds of confitures, jams, marmalades, and preserves, without which not a single spinning season is complete. Here is the recipe for the latter and let's start the next small list of ways to prepare red currants.
Traditionally, in order to make jam, red currants are ground, but here we will consider a way to keep the berries intact. To do this, we take about 1.2 kilograms of granulated sugar and one and a half glasses of water for each kilogram of fruit. Pour sugar with water in an enamel saucepan, bring to a boil and prepare the syrup, into which we gently dip the berries in small portions. Cooking time - 5 minutes, then just as carefully pour the jam with a ladle into sterilized jars and close with boiled lids or parchment. It is advisable to store blanks for the winter in a cool place.
Jam is very tasty, in the quality of which red currants are harvested for the winter by many housewives, since its storage does not require special conditions. To begin with, we need a large saucepan filled almost to the top with water. After boiling water, put a colander with berries for blanching in a saucepan. We repeat the procedure until the entire currant crop passes through boiling water. We transfer the processed fruits to an enamel basin, pouring 1.5 kilograms of sugar for each kilogram and pouring 0.4 liters of water (also for each kg). Bring to a boil, stirring constantly, cooking duration - until the volume is reduced by 2 times. We put them in sterilized jars, which we put in a pot of boiling water (there should be a folded towel at the bottom) for 15 minutes. We close the lids.
And finally, red currant jelly is a beautiful and tasty preparation. Pour the berries in an enamel saucepan with cold water (0.5 liters per kilogram), put on gas and bring to a boil, during which time the berries will give juice. As soon as bubbles appear on the surface, remove the container from the stove and filter it over another pan through a sieve. Next, grind the currants over a container with broth. We squeeze the cake, putting it in a gauze bag, then again filter the already cooled liquid through a sieve, add sugar 1 to 1 and bring to a boil, cook for 30 minutes and pour it into sterilized jars. Before covering with boiled lids, pour a layer of sugar up to the rim, then twist and put it in the pantry for the winter.
Red currants are not as popular as their black cousin, but absolutely undeserved. It has a pleasant refreshing taste, and its vitamin C content is not much less than that of black currant. But summer doesn't last forever. Therefore, recipes for harvesting red currants for the winter will be more than relevant.
Freezing berry rulesIf you don't feel like fiddling with cooking or jam, you will probably be interested in tips on how to freeze red currants for the winter. To do this, you need to wash well and dry the berries thoroughly, and then carefully separate them from the bunches. Then arrange the red currants in one layer on a platter and set to quick-freeze. When it's hard, pour it into a tight plastic bag or plastic container and place it in the freezer.
Red currant jelly for the winter
This is a great alternative to the classic jam. It can be used not only for tea, but also spread on bread, added to desserts, soufflés, cereals. This method of cooking red currants for the winter is very quick and will not cause a lot of trouble for the hostess.
Ingredients:
- red currant - 1 kg;
- water - 50 g;
- sugar - 850 g
Preparation
Wash and dry the berries, remove them from the branches. Place the currants in a deep saucepan and cover with water. Turn on medium heat and remember to stir constantly. When the berries begin to gradually burst from heating, pound them with a pusher so that they let the juice out faster.
After boiling the puree, it should be cooked for another 5-7 minutes, without stopping stirring. Then quickly strain the hot puree through a fine sieve. To make the jelly homogeneous and transparent, you should not apply excessive force, squeezing all the pulp from the berries: just press them lightly with a spoon, helping to drain the juice. Pour sugar into the resulting juice and boil until a noticeable path becomes visible when holding a spoon or spatula along the bottom of the pan. Pour the finished jelly into sterilized jars, roll up or close with plastic lids. You need to store it in a cellar or refrigerator.
Recipe for red currant compote for the winter
If you want the taste of summer to delight you on long, cold winter evenings, you can preserve this slightly tart but highly fortified red currant cooling drink. Such preparations from red currants for the winter are recommended to be used as often as possible when
Ingredients:
- water - 9 l;
- red currant - 500 g;
- sugar - 900 g
Preparation
We set the water to warm up, and at the same time we wash three-liter jars clean and place them in an oven at a temperature of about 120 degrees for 20 minutes. Then let the container cool down. We wash the currants and peel them of the tails, after which we evenly (150-200 g each) distribute it over the jars.
Gently add sugar to the boiled water, stirring continuously, until it is completely dissolved. The syrup should simmer for about 5 minutes. First, pour a little syrup into the jar so that it does not crack, and then add it to the very top. We roll up the cans, turn them over and place them in this form under the blanket (in a warm and dark place). After a day, compote can be obtained, but it is better to use it only after a couple of months.
Red currant jam for the winter
The recipe for a classic dish, familiar to all of us from childhood, will allow us to maintain health and not get sick even in winter, when it is difficult for the body to obtain vitamins from food. An additional bonus will be the amazing sweet taste with hints of sourness.
Ingredients:
So red currants bloomed in my garden, I collected all kinds of blanks for the winter from it for many decades. And not just because I like the berry, it is very healthy, and some goodies are obtained only from it. What a fragrant compote, a can is drunk by a family in one evening. And the jelly is unimaginably iridescent in the sun, not from any other berry this will not work.
Some argue which of the currants is healthier, 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.
Red currant has the ability to lower blood sugar levels, which is very necessary for diabetics. She is also a good diaphoretic and diuretic. It can remove toxins and toxins from the body. Well, and, of course, vitamins, which are transferred to all products made with soul and love for a long winter.
Red currant for the winter, recipes
Personally, I know a lot of red currant recipes. I have a fairly large area for bushes. But I try to use recipes with little or no heat treatment. The taste is tasteful, but I want to keep more vitamins, which 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 wipe through a sieve or squeeze the juice through cheesecloth, somehow it turns out better.
Red currant jelly
Yes, it is with this recipe that you need to start, because it is from red currants that jelly is best obtained. The berry is perfectly gelatinous without any additives.
We will need:
- Kilo berries
- Kilo of sugar
- Half a liter of water
How to make red currant jelly:
We wash the berries thoroughly and select the branches, remove the tails. We fall asleep in a container and fill it with water, turn on the average temperature and bring it to a boil, just until the moment when the water starts to bubble up. We remove from the stove and place the colander on another saucepan, where we will drain the liquid and wipe the juice. Use a fine sieve and a wooden spoon to achieve pure juice without pits and skins. A berry that has already been in boiling water is very easy to wipe. We rub the juice into the water where it was cooked.
Separately, prepare a cheesecake folded in four to squeeze the cake well. In our saucepan, we will get pure juice, into which you need to pour all the sugar at once and put on the fire, first we set the average temperature, then, after boiling, we reduce it and cook for half an hour.
When time has passed, the jelly can be poured into jars, take small ones, no more than half a liter. On top of the jelly, you can sprinkle a teaspoon of sugar or put parchment. When cooling, the jars do not need to be turned over.
"Live" red currant jam without cooking
Such jam is stored only in the refrigerator, so you can't make much of it. But what is the use of one jar, open in winter, how many vitamins !!!
What will be needed:
- Kilo berries
- Two kilos of sugar
How to prepare live vitamins:
As always, we need to sort out the whole berry at the beginning. Here it is impossible to allow the ingress of unripe fruits or already overripe berries, just as carefully remove all the tails. Then you need to let the water drain well 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.
Scroll the berries in a meat grinder, it's easier for me to grind with a blender. Then we carefully rub it through a sieve to remove all the bones. Pour sugar into the resulting juice. Yes, you still need to squeeze out the cake, there is a lot of juice left. Stir the sugar with a wooden spatula or spoon until it is completely dissolved. Then we put 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 shortcrust pastries, then red currant jam is simply great in a homemade holiday cake.
To prepare it, we will take:
- Kilo of currant
- One and a half kilos of sugar
- Half a liter of water
How to make jam:
Jam to cook, although it takes longer than jelly, is somewhat easier. We also thoroughly rinse the picked berries and leave them in a colander. Boil some water in a saucepan and put the berries in the same colander for a couple of minutes for blanching. Then we pour it into the container where the jam will be cooked until tender, and trample it with a wooden pestle, or you can knead it with a wooden spoon.
Pour water into the berry mass and add sugar all at once. 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. Then it will be ready. It remains to arrange in jars. You can just store it at home.
Red currant jam
We will need:
- Kilo berries
- Kilo of sugar
How to make red currant jam:
We sort out the berries and rinse them under the tap in a colander, leave them for a while so that the water is glass. But do not leave this way for more than half an hour, the lower berries will begin to choke.
Pour the berries into a stainless steel container and add the whole amount of sugar at once. let it stand for a couple of hours, it is no longer necessary, the currant gives off juice very quickly.
We transfer the container to the stove and, while stirring, bring it to a boil, boil for just a couple of minutes, this is enough for red currants. We 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. The jam is very convenient to store, a refrigerator is not required, and homemade cakes are very tasty with it.
What you need for jam:
- Kilo of red currant
- Kilo of sugar
How to cook red currant jam:
For jam, you can take overripe, mashed berries. we sort it out, wash it and remove the water, you can sprinkle it on a towel in one layer to dry it. 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.
Mix the berry mass with sugar immediately in the cooking container and start cooking. At first, you can set the temperature to medium until everything boils. But then you definitely need to reduce and cook at the very minimum, you will have to cook for a long time until you achieve the desired consistency. The jam 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 aromatic, everyone, without exception, likes it. Prepares quickly and stores well.
What you need:
- Three kilos of berries
- Half a kilo of sugar
- One and a half liters of water
How to make juice:
We sort out the berries, but the branches 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 drain the berries and rub through a sieve, you can squeeze through cheesecloth, it turns out better. Pour sugar into the resulting juice and let it simmer over low heat for five minutes. Pack in jars.
Red currant compote
I always close a lot of red currant compote, because we start drinking it without waiting for winter, but as soon as the jars cool down.
What we need:
- Berry
- Sugar
How to cook:
My berries are pretty good. I don't cut the tails for the compote, on the contrary, I try to pick more with bunches, they look so beautiful. I make compote only in three-liter cans. I fill it with berries by a third, maybe a little more. I measure the amount of water, I just pour a cold one 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, cook the syrup, it should cook for about five minutes, until it becomes transparent. and immediately pour the boiling one 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 like that. Some generally cook all the jam only in a slow cooker.
What you need:
- Two kilos of berries
- One and a half kilos of sugar
How we will cook:
You need to rinse the berry, remove all debris and let it dry. Then put the sugar in the bowl and let it stand until the juice starts to appear and the sugar melts. Stir with a wooden spoon and cook on stewing mode for 20 minutes with the lid closed. We immediately put it in jars.
Red currant jam with apples
For cooking we will need:
- Kilo berries
- Half a kilo of apples
- One and a half kilos of sugar
- Lemons half a teaspoon
How to cook:
The berries need to be washed, remove all debris and spread out to dry in one layer. The 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, too, drain the water from them and let them dry if possible.
You need to pour sugar into the water and boil the syrup, then pour the dried apple pieces 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 again on the stove and cook until it is ready. Pack in jars.
Frozen red currant
Of the ingredients, you will only need a clean berry without garbage, preferably dried and well ripe.
How to cook:
Sort the berry itself, wash it and spread it on a towel in one layer. Wait until dry. Then put it in containers or bags and immediately place it in the refrigerator, in the freezer. You can store such a berry until next season, if you do not defrost it. You can cook compotes from it in winter, just eat it with sugar, add to fillings.
