This is a real vitamin bomb among berries. It supplies the human body with vitamins C, B, PP, K, E, H, A, and its composition is rich in such useful substances as iron, organic, phosphoric and ascorbic acids, pectins, potassium, calcium. Interestingly, not only berries, but also currant leaves have a healing effect.

To get the greatest possible benefit from it, doctors recommend not to heat it, but rather to freeze or dry it. That is why in our article we will talk about the methods and best recipes for preparing currants for the winter.

Selection and preparation of berries

The first step towards properly freezing currants is choosing the berries themselves. Preference should be given to ripe, fresh, high-quality berries, preferably large ones. Please ensure that the fruits are just ripe, as overripe ones lose their beneficial properties and may not look very appetizing after defrosting.

Make sure that there are no broken, damaged or rotten berries.

Jelly

Currant jelly for the winter is a great opportunity to replenish your body with vitamins.
To get this delicious dessert you only need to stock up on berries and sugar (1:1.5). Pour the prepared fruits with cooled boiled water so that they are barely covered. Bring the mixture to a boil and simmer over low heat for about 30 minutes.

Almost every housewife makes blackcurrant preparations for the winter, because they are extremely healthy and tasty. If your own garden abounds in fruits, you need to take care to preserve the harvest. There are many ways to do this, one of them is to make jam. The black garden berry is universal; jam, compotes, and juices are made from it for the winter. And healthy fruits are frozen so that later they can be used instead of fresh ones.

Options for preparing black currants for the winter

The easiest way to preserve the harvest of berries collected from your garden is to place them in the freezer. In winter, the product can be used for cooking compotes or as a filling for baked goods. Fresh fruits are added to tea and eaten sprinkled with sugar.

Another way to prepare for the winter is to make jam. Everyone loves this delicacy, especially children. The treat will bring pleasure to guests during tea drinking and will remind them of summer days.

A simple recipe for making currant juice or compote. A homemade drink is much healthier than a store-bought one. Children will definitely appreciate its pleasant taste. The best and easiest way to preserve the fruit harvest from a currant bush is to grind the berries with sugar. They store well in a cool place. Those who have a cellar should take note of this recipe.

Recipes for black currant berries

The harvested crop cannot be stored for a long time, otherwise the fruits will become soft and spoil. It is important to start canning right away. The currants need to be sorted, debris and twigs removed, and then washed. It is convenient to do this by using a colander or sieve and pouring some of the fruit into it.

Clean berries must be dried, scattered in a thin layer on a towel or baking paper. This recommendation is especially relevant if the housewife plans to freeze the currants whole.

Simple jam recipe

To prepare currant jam, you will need a basin or wide pan with a thick bottom. It is not recommended to use a thin-walled one - the sweet mass sticks to it. The following ingredients will be required:

  • 1 kg of berries;
  • 1 kg sugar.

Place the berries in a bowl, blend with a blender and add sugar. You can simply crush them to release the juice. The basin is placed on medium-intensity fire. The housewife must stir the berry mass without allowing it to burn. As it heats up, foam forms on top; it needs to be collected with a spoon. After waiting for the jam to boil, keep it on low heat for another 20 minutes.

The longer the treat is cooked, the thicker it becomes. For those who like very thick jam, it is recommended to increase the cooking time by another 10 minutes.

The hot delicacy is immediately poured into jars, having previously sterilized them over steam, and sealed. The container is turned over, wrapped, and after complete cooling, put away in the pantry.

Blackcurrant, grated with sugar

Clean dry fruits are sprinkled with sugar and ground using a wooden masher. You can use a blender. The second method is less preferable due to the oxidation process of the metal nozzle, but is more convenient and faster. The mass is left at room temperature for two days until the sugar grains are completely dissolved. At this time, it is stirred periodically.

It is convenient to store currants ground with sugar in half-liter glass jars. They need to be sterilized in any way and filled with sweet mass, leaving a little free space. Sprinkle a centimeter layer of sugar on top of the currants. The blanks are covered with polyethylene lids.

If the ground currants will be stored in a cellar or refrigerator, and not at room temperature, it is permissible to reduce the amount of sugar to 1.5 kg per 1 kg of berries.

Currant compote

  • 600 grams of fruits;
  • 300 g sugar;
  • 2.7 liters of water.

The berries are carefully sorted, removing wrinkled and damaged ones, and placed in pre-sterilized jars. Bring water to a boil in a saucepan of suitable volume. It is advisable to use an enamel container. Boiling water is poured into a jar of berries, covered with a lid and left for 30 minutes.

After the specified time has passed, the liquid from the jar is poured back into the pan, leaving the fruits inside, sugar is added and stirred. Turning on the heat, wait until it boils, after which the container with currants is again filled with syrup and screwed on with a lid. The jar is left to cool in an inverted position, wrapped in a blanket.

Freezing for the winter

This method of harvesting blackcurrants for the winter is most often used because of its simplicity. The fruits are frozen whole. In this form, the crop is stored for several months. But first they need to be prepared:

  • sort out the debris and remove from the branches;
  • wash with cold water;
  • dry on a towel.

Only intact, firm berries are suitable for freezing whole.

The prepared currants are packaged in small bags of 200 grams, tied and placed in the freezer. If there is a compartment for quick freezing, it is worth using it. After just 3 hours, the berries will harden and can be transferred to the top drawer of the freezer. In winter, whole berries are used to make compote or added to homemade baked goods.

Jam for the winter

You can make delicious jam from blackcurrant berries. It differs from jam in consistency. You will need a sieve to remove the skins of the fruit and obtain a homogeneous, almost transparent jam. The recipe includes only 3 ingredients:

  • sugar – 1 kg;
  • black currant – 1 kg;
  • water – 200 ml.

Clean fruits are placed in a pan and filled with water. The housewife’s task is to bring the water to a boil; thanks to the high temperature, the berries will become soft, the skin will burst, and the juice will come out. Cooking is continued for no longer than 3 minutes.

Now you need to drain all the liquid into an enamel bowl and grind the berries through a sieve or cheesecloth to squeeze out the remaining juice. Place the pan with currant nectar on the fire, add the entire amount of sugar and cook until thickened, stirring occasionally.

It’s easy to check the readiness of the product - you need to take a little jam and drop it on a plate. If the mass does not spread when turned over, then it’s time to pour the delicacy into sterilized jars.

There are many options for preparing blackcurrants for the winter. Each recipe is good in its own way and worthy of attention. Busy housewives prefer the simplest methods - they freeze the berries whole or grind them with granulated sugar.

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

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    To cook or not?

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

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

    Canning without cooking with sugar

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

    The cooking method is very simple:

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

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

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

    "Five Minute"

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

    Ingredients:

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

    Cooking method:

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

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

    “Pyatiminutka” currant jam: popular recipes

    Recipe for cooking in a slow cooker

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

    Ingredients:

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

    Cooking method:

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

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

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

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

    Easy recipe for currant jam

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

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

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

    Jelly

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

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

    Cooking method:

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

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

    With the addition of dried apricots

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

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

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

    Cooking method:

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


    With added pumpkin

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

    Ingredients:

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

    Cooking method:

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

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

    With lemon

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

    Ingredients:

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

    Cooking method:

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

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

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

      With added orange

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

      Ingredients:

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

      Cooking method:

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

      With raspberries

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

      Ingredients:

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

      Cooking method:

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

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

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

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

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

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

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

Use only good, whole currants and gooseberries for compote.

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

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

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

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

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

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

You will need: currant berries.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Preparation of raw materials

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

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

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

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

Freezing and drying

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

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

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

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

Jams, jellies and jams

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

Volume: 2-2.5 l

Ingredients:

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

Preparation:

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

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

Volume: 3 l

Ingredients:

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

Preparation:

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

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

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

Volume: 2 l

Ingredients:

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

Preparation:

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

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

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

Volume: 2 l

Ingredients:

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

Preparation:

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

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

Compote

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

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

Volume: 3 liter jars

Ingredients:

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

Preparation:

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

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

Juice, syrup and wine

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

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

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

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

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

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

Volume: 1.2 l

Ingredients:

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

Preparation:

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

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

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

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

Ingredients:

  • blackcurrant juice – 10 l;
  • water – 10 l;
  • sugar – 6 kg.
In this case, juice obtained using household appliances is suitable, but it is better to use the manual method of squeezing. Currants are not washed before pressing in order to preserve the maximum amount of yeast. Sugar must be added: its concentration in the berries themselves is too low to ensure normal fermentation.

Preparation:

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

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

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

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

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

Pastila and candied fruits

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

Ingredients:

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

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

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

Marinades and sauces

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

Volume: approximately 3 cans of 0.5 l

Ingredients:

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

Preparation:

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

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

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

Ingredients:

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

If desired and to taste, use:

  • dry spices - ground pepper, turmeric, cinnamon, cloves, bay leaf, coriander, cumin, cumin, etc.;
  • herbs - dill, mint, basil, tarragon, etc.;
  • hot pepper, garlic, ginger root (chopped).
Often lemon juice or citrus zest is added to the sauce; water is sometimes replaced with wine.

Preparation:

  1. The berries are crushed with a blender, water, sugar, salt and dry spices are added.
  2. The mixture is simmered over low heat for about 30 minutes, stirring constantly.
  3. 5-7 minutes before the end of cooking, add herbs (dry or fresh) and vegetables (chopped).
  4. If the mass contains solid fragments of herbs or vegetables, it is filtered and brought to a boil again.
  5. The thickened sauce is poured hot into small sterilized jars.
  6. The jars are sealed, turned over, wrapped and left to cool.

The finished product can be stored for about one and a half years at room temperature. The sauce is added to a variety of dishes; it is very good to coat pieces of meat, poultry or fish intended for frying or baking.

Video

We suggest watching some recipes for blackcurrant preparations for the winter in video format:

Graduated from MGRI named after. Ordzhonikidze. My main specialty is a mining geophysicist, which means a person with an analytical mind and varied interests. I have my own house in the village (accordingly, I have experience in vegetable gardening, horticulture, mushroom growing, as well as fiddling with domestic animals and poultry). Freelancer, a perfectionist and a “borer” regarding his duties. Handmade lover, creator of exclusive jewelry made from stones and beads. A passionate admirer of the written word and a reverent observer of everything that lives and breathes.

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