Blackcurrant for the winter. Blackcurrant for the winter: cooking tasty and healthy

Red currant mashed with sugar at home is simply a necessary preparation, because it is not only tasty and healthy, but also universal in use - even in the filling, even in jelly :)

Blackcurrant retains its properties even after conservation. Therefore, jam from this miracle berry in winter will be a real find for you. Use it to prevent colds.

I propose to learn how to make five-minute blackcurrant jam - vitamin C in winter, oh how useful to you :) And with such cooking, the berries will not boil, but will keep most vitamins.

Blackcurrants are rich in vitamin C and my mom makes me eat them in handfuls. I don’t really like fresh, but I love currant marmalade. Marmalade is easy to prepare, the main thing is to do everything quickly.

In such a raw currant jam, all vitamins are preserved, it is excellent and has a wonderful taste. In addition, it is not very sweet and cooks quickly. We will use blackcurrant.

Large blackcurrant is good in jam. In winter, such blackcurrant jam is in great demand: with pancakes, in pies ... It is not difficult to cook it, so stock up on currants and cook!

Blackcurrant jam, pancakes and tea - it is impossible to imagine a better breakfast. Sweet and sour blackcurrant jam is one of the most delicious jams what i have tried. I share the recipe.

Properly frozen blackcurrants do not lose any of their beneficial properties at all, so preparing a couple of bags of blackcurrants for the winter is a great idea.

If we add a fragrant note of citrus fruits to currant jam, we get a completely new and unusual taste. Prepare such a healthy treat for your family and they will be grateful to you.

I think that for many currant jam is the most favorite, but not everyone likes the presence of berry seeds in it, in this recipe you will learn how to make jam without them.

The recipe for blackcurrant mashed with sugar should be known to every housewife. Such a blank turns out to be very useful, and there are dozens of options for using it in the kitchen.

People with diabetes are forced to deny themselves many pleasures, and things like jam are generally contraindicated for them, but there is a way to prepare this delicacy without harm to their health.

This simple recipe for fructose currant jam is useful not only for those who suffer from diabetes, but also to everyone who watches their figure and health - the taste is excellent and the benefits are obvious.

This is not only the easiest, but also a useful way to prepare fragrant currants. In winter this delicious treat will delight you with its amazing taste and help to cope with the symptoms of a cold.

If you like currant blanks, then I offer you an excellent jam recipe, which we will prepare from two types of this berry at once, you will get an incredibly tasty and fragrant assorted jam.

The tastiest source of vitamins winter time- this is a fragrant currant jam, with this delicious delicacy you are not afraid of any diseases, even children will be happy to be treated with such a medicine.

For those who do not like to fiddle with blanks for a long time, I offer a fairly simple and quick recipe currant jam, which we will cook in microwave oven- great taste in just a couple of minutes.

Currant is one of the first to ripen on our plots, which means that it's time to think about making preparations from it, I offer you a very simple jam recipe that we will make without water.

But who doesn’t love jam, especially made from fragrant currants, everyone simply adore this delicacy. And since summer is the season of preparations, I offer you my favorite recipe for such jam.

Not a single berry can be compared in usefulness with blackcurrant. One can compose multi-volume treatises about its benefits, but it is better to think about how to save this benefit for the winter. For many years, housewives have been improving their recipes for preparing compotes, jams, jelly and other delicious supplies, so that in winter all the most valuable that blackcurrant contains is always at hand.

Like any other berry (red and white currants, cherries and raspberries), black currants lose some of their beneficial properties during heat treatment. Because the most useful ways preparations for the winter invariably remain drying and freezing.

Blackcurrant contains a huge amount of useful substances, so preparations from it are especially popular.

Drying and freezing

The first and main rule for freezing blackcurrants is not to wash the berries. During washing, currant berries collect water, therefore they can be deformed when frozen. So it is enough to sort out the currants from spoiled berries and leaves, and lay them out on a board or tray. Freeze in the freezer at a temperature of -12-19°C during the day. After decomposing into plastic containers or bags. Now on any winter day you have a fresh and tasty berry.

For drying, it is desirable to collect currants on a dry sunny day, because the berries collected on a rainy day will dry for a long time and be stored little. Currants can be dried with brushes, without separating the berries from the stalks. For drying the usual one will do oven. Cover a metal baking sheet so that it does not give the berry an unpleasant bitterness. Arrange the berries on it so that they are not too close to each other, and dry at a temperature of 50–70 ° C. The oven door must be left ajar.

It is better to freeze currants in portions - in small containers

If you want to save time, and your house has a microwave, you can dry the berries in it. To do this, the berries are laid out in small portions on a plate between two layers of natural tissue and placed in the microwave for two minutes. If the berry is not cooked during this time, you need to put it again, but it is better to divide the time into intervals of 30 seconds. and each time check the readiness of the berries, so as not to overdry. Sufficiently dried currants can be considered when, when squeezed, they do not let the juice that stains the fingers.

Attention. Store dried blackcurrant in tightly closed jars.

Blackcurrant jam without cooking

Recipe for one of the most useful options blackcurrant blanks for the winter are jam that does not need to be boiled. It is due to the lack of heat treatment that currants will retain all the beneficial properties until next summer.

For cooking you need:

• 1 kg currant;
• 1.5 kg of sugar;
• 1 orange.

Before making jam, currants should be washed and dried well.

How to cook

1. Rinse the currants, sort and grind into puree with a blender or in a meat grinder.
2. Grind the orange without peeling as well.
3. Mix everything in one bowl, add sugar and leave for several hours until the sugar is completely dissolved. Stir occasionally.
4. When the sugar is completely dissolved, pour the jam into sterilized jars and roll up the lids.

Advice. Jam without cooking is stored in a refrigerator or a cold cellar, otherwise it can quickly deteriorate.

Jam "five minutes" from blackcurrant

Five-minute is also considered one of those recipes that allow you to save the maximum of useful substances due to short heat treatment. Yes, and the berries in such a jam do not fall apart, as when cooking classic recipe, but remain intact.

For cooking you need:

• 1 kg currant;
• 1.5 kg of sugar;
• 1.5 cups of water.

The five-minute jam is prepared very quickly, but it turns out to be just as tasty as traditional jam.

How to cook.

1. Sort the currant berries, separate from the stalks, rinse running water dry on a paper towel.
2. Pour sugar into water, put on fire and heat until sugar is completely dissolved.
3. Dip the currants into boiling syrup and cook for 5 minutes.
4. Pour hot jam into sterilized jars and close with lids.

Classic blackcurrant jam recipe

This jam can be stored for a very long time, has a rich, absolutely non-acidic taste.

For cooking you need:

• 1 kg currant;
• 1.2 kg of sugar;
• 1.5–2 tbsp. water.

Blackcurrant jam

How to cook.

1. Berries need to be sorted out, washed, separated from the stalks.
2. Pour water into a large saucepan and bring to a boil.
3. Pour the berries into boiling water and cook over medium heat for 10 minutes.
4. Add sugar and, stirring, bring to a boil.
5. Pour into sterilized jars and roll up the lids.

fragrant jelly

The process of harvesting jelly for the winter is more laborious than making jam. And the finished product at the output is less, but it’s still worth preparing this delicious and fragrant dessert.

For cooking you need:

• 10 st. blackcurrant;
• 3 art. water;
• juice of one lemon;
• sugar.

The jelly will be very tender if the seeds are removed from the berries.

How to cook.

1. Sort and wash the berries. Pour into a large saucepan and grind with a wooden masher.
2. Pour water and freshly squeezed lemon juice into the berry puree.
3. Bring to a boil, cook over low heat for 10 minutes.
4. Line a colander with gauze, place it over the pan and transfer the berry mixture there.
5. Leave until the juice drains. You can speed up this process a little with your hands, but then the juice will lose transparency.
6. In the juice obtained in this way, we add sugar in a ratio of 2: 2.5 to the resulting juice.
7. Bring to a boil, switch to low heat.
8. To check readiness, you need to drop a tablespoon of jelly on a cold saucer and put it in the refrigerator for two to three minutes. If during this time the jelly begins to “seize”, then it can be turned off and poured into steamed jars.
9. Banks should be rolled up with lids and sterilized for 20 minutes in a pot of water.

Advice. When preparing jelly, slightly unripe berries can be left - they contain more gelling pectin.

Blackcurrant compote

Opening a jar of compote in winter is like stepping into summer for a moment. It is simply impossible not to stock up on this miracle for the winter.

For cooking you need:

• 1 kg of blackcurrant;
• 600 g sugar.

Compote can be prepared only from currants or other berries can be added

How to cook.

1. Sort the currants, separate from the stalks, wash, dry.
2. Pour currants into jars by about a quarter of the volume.
3. Pour the berries in jars with boiling water and leave for 10-15 minutes.
4. Drain the water back into the saucepan, add sugar and bring to a boil.
5. Pour the syrup into jars and close the lids.
6. Jars should be placed upside down and wrapped in a blanket. After cooling, store in a cool place.

Currant chutney

When all compotes and jellies are placed on the shelves in the pantry, and the berry is still left, I want to try something new, unusual. Something to wow your loved ones and guests. The recipe for blackcurrant chutney is just what you need. Chutney is a great addition to meat or poultry dishes, as well as adding zest to toast and sandwiches.

For cooking you need:

• 300 g of blackcurrant;
• 3 art. l. Sahara;
• 50 ml of water;
• 1 st. l. white wine vinegar;
• 1 tsp balsamic vinegar;
• 1 PC. star anise;
• 3 pcs. cloves;
• 0.5 tsp ground black pepper;
• 0.5 tsp salt;
• 2 tbsp. l. olive oil.

Currant chutney

How to cook.

1. Hot olive oil add the berries and keep on the stove, stirring, for a few minutes.
2. Pour in the vinegar, add all the other ingredients and simmer until the sugar is completely dissolved.
3. Add water, boil and cook on low heat for about half an hour until thickened. Stir occasionally.
4. Place in sterilized jars and close with lids.

blackcurrant wine recipe

Blackcurrant wine is incredibly fragrant and rich. Its ruby ​​color and amazing aroma can turn your head even before the first sip. The recipe for this wine will help you brighten up cold winter fragrant sip of summer.

For cooking you need:

• 3 kg of blackcurrant;
• 2 liters of water;
• 0.5 kg of sugar.

Making blackcurrant wine

How to cook.

1. Sort currants from spoiled berries, twigs, leaves. Do not wash.
2. Put the berries in a saucepan and mash with a wooden pestle or in any other way.
3. Dilute with a liter of water, stir, leave for 4 days. Stir several times during this time.
4. Strain through a sieve and dilute with another liter of water.
5. Add sugar and pour into large clean jars. Put on each jar rubber glove with a pricked finger.
6. After one and a half to two months, drain the wine from the sediment, bottle it for storage and put it in a dark, cool place.

Blackcurrant blanks for the winter will add a fresh summer taste of berries to your life, because they provide access to a huge number recipes. These are pies with currant fillings, fresh berry cocktails, and all kinds of desserts. And just for tea, you can always open a jar of "five minutes" or fresh jam without cooking. Currant blanks have only one drawback - they are eaten up so quickly that by the middle of winter you think that more should have been closed.

Aromatic blackcurrant wine: video

Blackcurrant blanks: photo

The main wealth of blackcurrant berries is ascorbic acid (vitamin C), which is well preserved even during long-term storage. In addition, this berry contains vitamins B1, B2, B9, P, K, carotene, as well as many sugars and organic acids (citric, apple). It contains pectins, tannins, coumarins (normalize blood clotting), anti-sclerotic substances. Currants are rich in magnesium and iron salts. Currant berries enhance the activity of the adrenal cortex. It is used for mental and physical fatigue, lethargy, decreased blood pressure weakening immune responses.

Blackcurrant berries are used to make jams, compotes, juices, etc. The best varieties for jam, compotes, etc., are Leah fertile, Kent, Neapolitan.

BLACKCURRANT JAM (1 way)

Sort the berries, remove the stalks and dry remains of the flower. Blackcurrant berries have a thick and dense skin, so they are relatively slowly soaked in syrup and, if cooked incorrectly, become hard and wrinkled. To avoid this, the berries should first be boiled in water for 3 minutes before cooking the jam, then cooled in water and drained. Dip the berries prepared in this way into boiling syrup and cook at a continuous boil for 5-8 minutes, removing the foam. In the future, cook at a low boil, making sure that the jam does not burn.

For 1 kg of berries - 1.5 kg of sugar, 200 ml of water.

BLACKCURRANT JAM (2nd way)

Sort the berries, wash thoroughly, immerse for 2-3 minutes (depending on the density of the skin) in boiling water, then pour boiling syrup over. After filling the berries with syrup, immediately start cooking. It is necessary to cook jam in two doses with a break of 5-6 hours.

For 1 kg of berries - 1.5 kg of sugar, 2 cups of water.

For sour varieties of currants, sugar will need more - 1.75 kg.

(1st way)

Rinse the berries, pour into an enamel pan with boiling syrup. Then cook for no more than 5 minutes, stirring constantly and removing the foam. With a colander, collect the skin and grains that have floated to the top, and pour the hot juice into heated jars, close with parchment and tie. The frozen juice should be thick and transparent, like jelly.

For 1.5 kg of berries - 3 kg of sugar, 1 glass of water.

HOT COOKING OF BLACKCURRANT WITH SUGAR

(2nd way)

Rinse the currants, dry and lightly crush each berry. Put a mixture of sugar with crushed currants on fire and immediately begin to stir continuously so as not to burn. As soon as the currant starts to “puff” (but not boil), remove it, pour it into jars, and when it cools down, close it with thick paper and tie it up. Currants harvested in this way are preserved, do not sour, they have an excellent aroma, taste and color. It contains much more vitamin C than currants passed through a meat grinder.

For 1 kg of berries - 1.3 kg of sugar.

HOT COOKING OF BLACKCURRANT WITH SUGAR

(3rd way)

Sort currants, rinse, dry, but do not crush. Put the berries in a basin and, stirring, heat up to 65 ° C. Then pour sugar and put on a strong fire, stirring vigorously so that it does not burn and evenly warms up (but does not boil). At a temperature of 90 ° C, pour into dry hot jars and cork with tin lids. Harvesting currants lasts only 8-10 minutes, it turns out a very tasty product with large quantity juice.

For 1 kg of berries - 0.5 kg of sugar.

GREEN CURRANT JAM (old recipe)

Wash green currants cold water. Put a few cherry leaves in a saucepan, cover with water, boil. When the water turns green, remove the leaves and pour the berries into boiling water for a minute. Then put the berries on a sieve, pour over cold water and, putting in ice water, leave it for several hours so that the berries get stronger. Then drain the water. Prepare sugar syrup, boil, pour in the berries and bring to a boil three times, each time removing the basin from the heat for 2-3 minutes to remove the foam. Then cook until cooked on the lightest fire. Allow the jam to cool without covering it with a lid. Then put into small jars, cover with wax paper and tie.

For 400 g of berries - 800 g of sugar, 1 glass of water.

RAW BLACKCURRANT JAM

Sort the berries, remove the stems and, if possible, dried flower cups, then rinse, immersing several times in a large number of water (in this case, all impurities and debris will float). As soon as the berries dry out, pour into an enamel pan, add sugar and, after mixing, chop with a wooden pusher. Do not use a meat grinder, in this case, the puree is stored longer and more vitamin C remains in it. Transfer the resulting puree to clean, dry jars, preferably small ones, so that the contents of the jar can be eaten without storing for weeks. Pour a little sugar on top, cover with thick paper or any lids. Make sure that both your hands and utensils are spotlessly clean, otherwise the jam will quickly turn sour. Store jars in a dark cool place.

For 1 kg of berries - 2 kg of sugar.

BLACKCURRANT COMPOTE (1 WAY)

To prepare compote, take only freshly picked large, evenly colored berries. Sort the berries, separating them from the brushes, discarding unripe, diseased and crushed fruits, then rinse in cold water, transfer to a colander to drain the water, and pour into prepared jars. When filling with berries, shake the jar several times for better sealing. Pour the berries in a jar with hot sugar syrup. A half-liter jar should contain approximately 300 g of berries and 200 ml of syrup. Pasteurize in hot water at a temperature of 90 ° C half-liter jars - 20 minutes.

For syrup: 1 liter of water, 1.5 kg of sugar.

BLACKCURRANT COMPOTE (2 METHOD)

Fill the jars with selected large berries to the shoulders, pour currant, raspberry or summer apple juice, put in a saucepan with cold water, bring the temperature to 80 ° C. Warm half-liter jars for 10 minutes, liter jars for 14, or soak in boiling water for 4 and 6 minutes, respectively. Then roll up the banks and put upside down to cool. Sugar is not required.

BLACKCURRANT JELLY (1 WAY)

Rinse ripe berries, put in a saucepan, add water and put on fire. When the temperature reaches 70 ° C, quickly rub the berries through a sieve, add sugar, put the mass on the fire, bring to a boil, let stand for 10 minutes. Then pour into jars, cool, cover with parchment paper and tie.

For 1 kg of pureed mass - 600-700 g of sugar.

BLACKCURRANT JELLY (2 METHOD)

Squeeze the juice from the berries, add sugar, put on fire and boil, stirring, to a temperature of 105 ° C. Pour hot into jars and, after cooling, tie with parchment paper.

For 1 liter of juice - 1 kg of sugar.

BLACKCURRANT BLANK (PECTIN)

Put clean ripe berries in a saucepan, add water and put on fire. When the temperature reaches 70 ° C, quickly wipe the berries through a sieve, add sugar, mix thoroughly and arrange in clean jars. Cover them with clean lacquered tin lids and pasteurize at a temperature of 85 ° C: half-liter jars - 15 minutes, liter - 20 minutes or soak in boiling water for 7 and 10 minutes, respectively. Then roll up the jars with lids and turn upside down.

For 1 kg of berries - 1 glass of water, 300 g of sugar.

BLACKCURRANT IN ITS OWN JUICE WITHOUT SUGAR

Wash the selected large berries, dry and put in glass jars, close the lids, put in a pot of water at room temperature, putting a grate or a rag on the bottom. Keep the saucepan over low heat. When the water heats up, the berries will give juice, the contents of the jar will decrease in volume by half. Pour the berries from two jars into one, cover with lids and heat again in a saucepan with water already up to 80-85 ° C, pasteurize half-liter jars for 20 minutes, liter jars - 25. Remove the jars from the water, cork and turn upside down until completely cooled .

WHOLE BLACKCURRANT WITH SUGAR

Place prepared dry berries in jars, sprinkling each layer with sugar. Pour more sugar on top and close with any lids or paper, cellophane.

BLACKCURRANT CANDIED

Dissolve a cup of fine sugar in raw protein, pour in a tablespoon lemon juice and grind until the mass thickens. Roll prepared berries in it, place on a dish sprinkled with fine sugar or powdered sugar, let dry and put in jars.

BLACKCURRANT FRESH (1 WAY)

Sort berries, selecting unripe and without the slightest damage, then rinse with cold water and dry in the shade, but not on the newspaper. After that, prepare the dishes - boiled dried wide-mouthed bottles. At the bottom of each of them put a layer of thinly sliced ​​\u200b\u200bpieces of freshly dug horseradish roots. Close them with a round cardboard cut to the shape and size of the bottom of the bottle. First, make several holes in the cardboard and soak it with wax or paraffin so that it does not “pull” moisture out of horseradish and berries. After that, fill the bottle with berries, cork with boiled corks and pour sealing wax. Instead of bottles, you can use half-liter jars, rolling them up with lids. In the cellar, underground or in a cool room, the berries, due to the phytoncidal action of horseradish, will last until spring.

BLACKCURRANT FRESH (2 WAY)

Wash the berries on the bushes in sunny weather and let them dry. Then, after washing your hands with a weak solution of potassium permanganate, cut large berries into a dry, sterile bottle with sterilized scissors. To make the berries lie denser, shake the bottle constantly. When the bottle is filled to the top, close it with a sterile cork, fill it with sealing wax, wax or paraffin, and store it in a dry, cool room at a temperature not exceeding 5-6 ° C in a horizontal position.

FROZEN BLACKCURRANT

Berries collected in dry weather should be placed in the refrigerator, turned on at full capacity. Berries should freeze as quickly as possible. After freezing, the berries must be stored at a temperature of 1-3. It is necessary to defrost the berries gradually, because with rapid thawing, the vitamins contained in the berries are destroyed. Thawed currants in taste, aroma and useful qualities practically do not differ from fresh ones.

BLACKCURRANT PICKLED

Rinse the berries, separate from the stalks. After washing and cleaning, hold the berries for 1-2 minutes in boiling water, immediately place them in glass jars and pour over hot sugar solution. Add vinegar and spices (cloves, cinnamon, allspice) to each jar. Pasteurize in hot water at a temperature of 85 ° C half-liter jars - 15 minutes, liter - 20 minutes. After pasteurization, roll up the jars and cool.

For pouring: for 1.5 liters of water - 1 kg of sugar. On the liter jar- 40 ml of 5% or 20 ml of 9% vinegar.

Blackcurrant is an amazing berry with a whole range of all kinds of vitamins and minerals. And our task is to preserve this whole “bouquet” of utilities as long as possible. Therefore, today we will talk about what recipes exist for preserving this wonderful berry for the winter. Namely: how to cook delicious currant jam - two proven recipes, how to make jelly-like currant jam thicker. And in the end, how to cook a delicious mix of red and black currants without cooking.

Note to yourself! If we want to preserve all the vitamins and useful material, then it is better to simply freeze the berries in the freezer, after decomposing them into the necessary portions in bags or containers.

And further! If possible, then all jams and grinding berries with sugar are best done in enamelware using wooden or plastic spatulas and spoons. Juice tends to oxidize even in good steel pans, which subsequently gives an unpleasant aftertaste. If there is a choice between a blender and a meat grinder for grinding berries, it is better to use a blender. Ideally - a wooden mortar.

You can add a glass per kilogram of currants when jam is being prepared. Raspberry gives incredible taste, aroma and tenderness.

Currant jam five minutes

Ingredients:

• Currant - 1 kg
• Sax. sand - 1.2 kg
• Water - 250 ml

Pour 600 grams of granulated sugar into the pan and pour 250 ml of water. We put on medium heat, stir and wait until the syrup begins to boil with bubbles.

Then we make a pan from the stove and immediately pour the remaining 600 grams of sand into it. Stir until the sugar is completely dissolved.

Pour hot jam into prepared sterilized jars. Banks must also be rolled up with sterilized lids. This must be done so that the jam can be stored not in the refrigerator, but in the basement or pantry.

According to this recipe, the jam turns out to be fragrant, with a slight sourness, and it has whole berries.

Recipe for currant jam for the winter

This jam takes longer to cook and its plus is as follows: It can be poured into clean, but not sterilized jars and closed with ordinary lids (and not rolled up). But there is also a minus. It takes about 30 minutes to cook and many useful properties will be lost during cooking.

Ingredients:

• Currant - 1 kg
• Sax. sand - 1.2 kg
• Water - 200 ml

We put the berries in a saucepan and pour out all the water (a glass), put on medium heat and bring the berries to a boil. Then pour out all the sand and mix. Cook for 25-30 minutes over low heat.

When the jam is cooked, we shift the hot jam into jars and close the lids. Can be left to cool next day. Such jam can be stored in any cool place throughout the long winter.

Blackcurrant jam

I call it: jelly on the rise!)

Ingredients and proportions - 1/2/3

• Water - 1 glass
• Currant - 2 cups
• Sax. sand - 3 cups

We put the berries in the pan and pour out the water, cook until the berries boil. Then turn off and leave on the stove for another three minutes.

Then we take a colander and put a pan with granulated sugar under it, pour hot berries with juice into it. When all the liquid has gone into sugar, set the colander with the rest of the berries aside and mix the sand with the berry syrup.

Stir until everything is dissolved. As soon as the consistency has become homogeneous and without grains of sugar, put all the rest of the berries from the colander here and mix.

Then put on fire and cook on low heat for 20-25 minutes, periodically removing the foam. As soon as the jam is cooked, it can be laid out hot in clean jars. You can use different lids, you can roll up cans, you can close them with simple screw or nylon.

You can store such jam not in the refrigerator, but in a cool place. When it cools down, it becomes jelly-like. Good to use in sandwiches or to decorate desserts.

thick jam recipe

Ingredients:

• Currant - 1 kg
• Sax. sand - 1 kg

My berries and pass through a blender. Pour the resulting mixture into a saucepan and add sugar, mix. We put on medium heat and do not forget to stir so that it does not burn.

When it boils, reduce the heat and cook for 20-30 minutes. Then remove from the stove and let cool. The next day, we look at the consistency of the jam. If you want even thicker, then put the pan again on medium heat and cook for 15 minutes.

We lay out in jars (you can not sterilize) and close with ordinary lids. Such jam is stored not in the refrigerator, but in the cellar or pantry.

Mix of black and red currants without heat treatment

AT plastic containers lay out the red currant, having previously cleaned and washed. Approximately close half of the container with berries.

Then in a blender (any method of berry pressure will do: mortar, meat grinder, spoon)
rubbing blackcurrant with a little sugar (I put 2 tablespoons in a large glass of a blender).

The resulting puree is poured into containers with red currants to the top. Mix everything and close the lid tightly. If stored for a long time, it is better to place them in the freezer. If a few weeks or a month, then you can in the refrigerator without freezing.

Great for those who love fresh berries without sugar. Ideally fresh, currant taste, wonderful aroma and a whole bunch of vitamins in winter.

Be healthy and stay connected!

At the end of the first month of summer, the baton at the cherry and garden strawberries takes currant. Black, red, white, it pleases children and adults with a generous harvest. Excellent stocks for the winter are obtained from it: juices, compotes, jellies, jams, five minutes, even wine and liqueurs. The most useful currant blanks are those that do not require cooking.

Blackcurrant recipes for the winter without cooking

In order to please your family in the middle of winter with summer tastes and aromas, to saturate them with vitamins to resist colds, take care of currant stocks. This berry is dried, frozen, mashed with and without sugar, juices are made. You can freeze not only whole currants, but also chopped with a blender. This preparation is a source of vitamins for winter cocktails and desserts. It is better to dry blackcurrants in clusters without removing the berries from the stalks. Before drying, the berries do not need to be washed.

Everyone's favorite traditional raw jam preserves useful trace elements, vitamins and the excellent taste of ripe berries. It is stored in the refrigerator or at room temperature, depending on the amount of sugar in the recipe. Red and white currants can also be stored in sugar without heat treatment. To improve the taste in such a jam, you can add crushed with a blender or mashed orange, lemon. An easy-to-make recipe for mashed blackcurrants with sugar makes the delicacy popular.

Blackcurrant, mashed with sugar for the winter in a ratio of 1: 2

Many generations of housewives tried to annually stock up for the winter healing "currant vitamin". This dish was not only an exquisite dessert, it was famous for its healing and prophylactic properties. In the difficult post-war years, the lucky ones, who managed to acquire a jar of "currant vitamin", took care of it for children and the sick, measuring out the precious product with a teaspoon. Properly prepared currant jam without cooking can be stored on a shelf or in a cupboard until a new harvest.

What do you need to prepare for making classic raw currant jam? You will need:

• Kitchen Scales;
• stainless steel or enameled container;
• large spoon, wooden spatula;
• sterile jars and lids.

To cook three kilos delicious jam, which does not require cooking, take 1 kg of ripe blackcurrant and 2 kg of granulated sugar. Berry puree will be stored for a long time if you follow a simple technology:

1. Rinse currant berries under running water.
2. Lay them out in a thin layer on a paper towel, let them drain and dry.
3. Grind the berries into a puree. Use a blender or meat grinder for this.
4. In a deep container (pot, bowl), layer portions of mashed potatoes and granulated sugar.
5. Leave a closed container for several hours: the sugar needs to dissolve.
6. Stir occasionally with a clean spoon or spatula.
7. When the sugar crystals dissolve completely, the "vitamin" can be considered ready.
8. Arrange the workpiece in sterile jars, cork with lids.

This recipe has one major drawback: too sweet. Beneficial features currants do not cancel negative impact excess sugar on human health. If you're restricting carbohydrates in your diet, you're unlikely to enjoy a 1:2 ratio of berries to granulated sugar. To make the jam not so sugary and high-calorie, you can halve the amount of sweet carbohydrates.

Vitamin jam without cooking

Preparing such a blank is as easy as described above. For every kilogram of currants, take one kilogram of sugar. The berry must be crushed carefully, combined with sugar gradually, mixed until the crystals are completely dissolved. This method has its drawback: such jam is stored worse. Even in sterile jars, it will not stand for long at room temperature. It is recommended to store it in a refrigerator or a reliable cool cellar (basement).

Red currants mashed with pitted sugar

An incredibly tasty delicacy can be made from red currants without cooking. If you picked a berry from your own bush in good weather, you can not wash it. Harvest harvested after rain, and especially purchased on the market, should be washed under running water and dried thoroughly on a paper towel. To get the most delicious cold pitted jam, do this:

1. Sort the berries, removing the stalks, leaves and other debris.
2. Load them into a blender. Grind thoroughly.
3. Try to carefully wipe the resulting mass through a fine sieve.
4. Add sugar. For each glass of berry puree, you need to take one and a half glasses of sugar.
5. Stir the berry-sugar mass, leave for 2-3 hours. Stir occasionally.
6. While the sugar dissolves, put the jars to sterilize. This can be done in the oven or over steam.
7. Lay out the finished berry puree in sterilized dry jars, close with airtight lids.
8. For guaranteed preservation, place jars of jam in a cool cellar.