How to make whitecurrant juice. Currant jelly for the winter

Certainly the most useful white currant- This is a berry, just plucked from a bush. In recipes, heat treatment takes several minutes, which saves appearance berries.

There are a whole lot of options for preparing whitecurrant jam, here (in the article) the most delicious and proven preservation recipes are collected.

Valuable berry

Whitecurrant is not as popular as black or red. Currant is a storehouse of vitamins, antioxidants and trace elements. If you eat 35-40 pieces every day, then the berry enriches the body with iron, vitamin C and E.

The berry is indicated for heart disease, influenza, viral infections. Also, such a currant is in no way inferior to pomegranate and figs in useful properties.

White currant contains a lot of pectin, thanks to which it is not necessary to add gelatin or agar-agar to jams and desserts.

The old grandmother's ways have faded into the background, now it's being prepared fresh jam which retains more vitamins. The berry is passed through a meat grinder to avoid fermentation, and slow heating does not destroy the vitamin content in the currant.

Classic winter recipe

Fragrant whitecurrant jam will surprise all family members and will suit even the smallest gourmets.

Components:

• White currant - 1 kg;
• Sugar - 1 kg.
• For syrup - sugar (1 cup).

Immediately you need to prepare the berries, gently rinse and cut the stalks.

Let's start with the syrup. For it, take the necessary ingredients (water and sugar) and mix in an enameled or stainless steel container. We put it on the stove, heat it up and periodically stir constantly with a silicone spoon until the sugar is completely diluted.

Pour a little white currant into the boiling syrup and boil. As soon as the foam appears, pour in the next portion of the berries. Stir gently and boil for 5-7 minutes. It is unacceptable to boil violently.

Pour the boiled dessert over the jars washed with soda and let cool at room temperature. Close up white currant jam for winter plastic lid.

"Five-minute" for those who are in a hurry

Whitecurrant jam for the winter "Five Minute" is such a preparation that is perfect as a semi-finished product for pastries and desserts. In this recipe, a berry any will do ripeness.

Components:

• White currant - 1 kg;
• Sugar - 1.5 kg;
• Water.

From this number of products, 3.5 liters of dessert are formed.

To properly boil the syrup, you need to take 200 ml of hot water and one third of sugar. Boil in an enameled or stainless container (this is a must, because the berries contain a lot of acid), stirring occasionally with a silicone spoon. The fire must be medium so that the sugar does not burn.

In order for the berry to look beautiful in dessert, not to lose its shape, there is little secret- be sure to pour currants with boiling water.

Pour the white currant into the syrup, stirring. Bring back to a boil, add the remaining sugar. Reduce the fire to a minimum. Berries should boil for 5 minutes.

White currant jam "Pyatiminutka" thickened, changed color to darker. Ready! spill hot currant on the jars washed with soda and close with a plastic lid.

Red and white currant jam

Fragrant jam turns out to be a pale pink shade with multi-colored berries. Real summer cocktail to enjoy on a winter evening.

Components:

• White currant - 0.5 kg;
• Redcurrant - 0.5 kg;
• Sugar - 1 kg.

Sort the berries from the stalks, wash and cover with sugar. Leave for a couple of hours until the juice separates.

In an enameled or stainless steel pan, put the currants to heat up. Stir occasionally with a silicone spoon or spatula, boil for 5 minutes. Let cool completely. Repeat the procedure at least three times.

Pour the hot jam into hot soda-washed jars and close with a plastic lid. Leave to cool.

winter jelly recipe

Jelly-like whitecurrant jam for the winter is very convenient and correct to make from a mashed berry that has lost its presentable appearance. The basis of this preparation is currant puree.

The berry contains natural pectin, due to which it thickens itself. Dessert is used for making fruit drinks and as a basis for jelly.

Components:

• White currant - 1 kg;
• Sugar - 500 grams.

Wash the berries and remove the stems. For puree, you need to use a blender, rather than a meat grinder.

Thanks to this, the jelly will be softer, the currant skin particles will not be felt.

Pour a little currant into the bowl and start whisking.

Then grind the resulting puree through a sieve or cheesecloth for greater uniformity.

Set aside the pomace, they are suitable for making marmalade.

Let's get to the juice. in small portions add sugar. The amount of sugar directly depends on the conditions in which you will store the jam.

Whether it is a refrigerator, sugar is required in proportion to the juice one to one. When stored indoors, the amount of sugar doubles.

In an enameled or stainless steel pot, heat the juice, stirring constantly, until the sugar dissolves. Do not bring to a boil. You should only stir with a wooden spoon to avoid the oxidation process. The consistency is liquid at this stage.

Pour the jam into hot jars washed with soda and close with a plastic lid. After cooling, the puree will acquire a jelly-like consistency.

Marmalade for children

Every housewife has waste-free production in her kitchen. So, having made currant jelly, berry pomace remains. They are just right for this recipe. The resulting product is in no way inferior to the purchased analogue. In addition, it contains all the vitamins. Healthy and delicious for kids.

Components:

• White currant - 1 kg;
• Sugar - 700 gr.

The pomace (cake) from the preparation of jelly after squeezing 1 kg of berries remains approximately 600 grams. For equal amount add the remaining 400 grams fresh berries. Before that, steam them with a small amount water.

Using a meat grinder, twist the berries with cake until smooth. The next stage is the grinding of the resulting mass through a sieve. In an enameled or stainless steel saucepan, put the puree on low heat and gradually add sugar.

If you feel that the mass is very thick, then you should add a couple of tablespoons of water. At this stage, it is impossible to leave and it is necessary to stir the berries, because. they thicken quickly. The process takes approximately 25 minutes.

Properly boiled white currant marmalade after boiling again weighs 1 kg. You can check the readiness as follows: drop a drop of boiled mass onto a plate, if it does not spread and keeps its shape - it's ready!

pour over silicone molds and let it chill in the refrigerator. Cut into slices and sprinkle with sugar or powdered sugar.

Royal jam in tandem with orange

White currant jam with orange light delicacy, unsweetened, children eat it with pleasure.

Components:

• White currant - 1 kg;
• Oranges - 2 large pieces;
• Sugar - 1.5 kg.

Berries should be washed properly, sorted out from the twigs. Twist the white currant in a meat grinder on a large wire rack. If there is no equipment at hand, you can kill it with a crush in a glass using the old proven method.

Wash oranges and cut into small pieces. The bones must be removed, because. they will be bitter, and interrupt the taste of currants. Together with the zest, we pass the fruit through a meat grinder.

For this proportion we take at least 1.5 liters of sugar. It is more convenient to measure banks. Mix thoroughly by hand with a spoon. We leave whitecurrant jam with orange to infuse for 1 - 2 hours so that the sugar dissolves.

Prepare jars: rinse with soda and sterilize for 30 minutes. In order for the jam not to ferment, we do not pour the jar to the end, leave 2 cm. Close with a plastic lid.

You need to store jam in the refrigerator or in the cellar. In addition, you can store plastic containers in the freezer.

Original delicacy of white, red currant and cherry

Cherry gives an unusual taste and, of course, aroma. In a duet with currants, you get a rather memorable dessert. And the syrup infusion method will help the cherries open up.

Jam Ingredients:

• White currant - 500 gr;
• Red currant - 500 gr;
• Cherry (or cherry) - 300 gr;
• Sugar - 1 cup (for lovers sweeter than the norm increase by half).

Wash the berries thoroughly, the stalks of the currant can be left and not removed, the pits can be removed from the cherries.

Prepare jars: rinse with soda and sterilize for 30 minutes. Fill the jars with berries by two thirds of the volume, the displacement is unimportant here. Fill the jars with boiling water, cover with a metal sterilized (boiled) lid and let it brew for 5-10 minutes.

After the time has elapsed, drain the water into an enameled or stainless steel pan, leave the berries in a jar. Put the dishes on the stove to heat up and add sugar in small portions.

If you use cherries, you should take 1.5 cups of sugar. Boil until boiling and complete dilution of sugar. Then add berries little by little. Boil for 5 minutes and fill the jars with the contents. roll up jam metal lid, wrap and let cool the jar upside down.

We also advise you to read, This berry is so useful that it simply cannot be missing from your stocks for the winter.

A lot of housewives do not like zucchini, but this is completely in vain. You can make a lot of them delicious meals, wonderful preparations for the winter and even pineapple-flavored compote. the technology of preparation of such an unusually tasty squash drink is described.

And read about how to preserve cucumbers with mustard for the winter in jars.

Have you cooked a treat with a low sugar content and are afraid that it might ferment? Eat little trick- cut parchment or paper according to the diameter of the neck of the jar and soak in vodka. Pour the jam and put the paper blank on top of the berries.

It is preferable to cook dessert in copper basin. This will preserve the aroma and color of the berries. There will be no oxidation process.

The key to unboiled berries is ideal ripened and harvested fruits. It is better to take unripe than overripe berries.

Stir vigorously while cooking. Thanks to this, the berries are all enveloped in syrup and do not wrinkle.

Do not be too lazy to cook whitecurrant jam for the winter according to one of the described recipes; in the cold season, it will undoubtedly come in handy for you. Good luck preparing!

What do you need:

• red currant - 0.5 kg;
• white currant - 0.5 kg;
• water (preferably bottled) - 0.5 l;
• fruit sugar - 0.8 kg.

What to do:

1. Clean the berries thoroughly. Take them off the branches. Rinse. Preferably in a basin, draining the water several times.
2. Then, in the same basin where you washed the currants, having cleaned it of sand and debris, put all the berries and, filling them completely with water, place it on the stove.
3. Boil and boil for a quarter of an hour. After boiling, pour out the water.
4. Puree the berries with a sieve.
5. Pour sugar into the resulting mass, put on the stove. From the moment of the boiling process, boil for a quarter of an hour, removing the emerging foam.
6. Ready jam is packaged in pre-prepared containers. Close with lids.

finished products store only in a cold place.

Pickled red currant

The main component of the preparation is, of course, currant berries.

For marinade:

• water - 0.65 l;
• fruit sugar - 0.25 kg;
• nine percent vinegar - 0.12 l;
• salt "Extra" - 0.003 kg;
• ground cinnamon;
• Bay leaf;
• carnation;
• cloves (allspice) pepper.

What to do:

1. Place the prepared and processed berries in sterilized glass jars “under the neck”. You can not remove the berries from the branches, but use them as they are - with brushes. Conservation with brushes is much more aesthetic: it looks very nice.
2. Then boil the syrup: on the stove in a saucepan, completely dissolve the sugar in the water. Add all the spices to the syrup. Cool, strain, pour in vinegar.
3. Pour all the jars with berries with the prepared marinade. Screw on sterile caps. Carry out pasteurization: jars must be placed in hot water(not less than 85 °Ϲ) for half an hour.

Take out the jars, dry, cool and store in a cool place.

White currant - jelly without cooking

Canning white currants for the winter always gives excellent results. It is both useful and optimal for making jelly and other desserts. The recipes are simple and the results are amazing.

What will be required:

• water - 1 l;
• fruit sugar (you can use regular) - 1.2 liters.

What to do:

1. Squeeze juice from white currant. Take fruit sugar, in the proportion of 1 liter to 1.2 kg.
2. Thoroughly mix the juice and sugar into a homogeneous mass.
3. Sterilize jars.
4. Pack in jars of jelly. Banks need to be hammered to the eyeballs.
5. Put a circle on top of the jelly parchment paper. Cut a circle around the diameter of the neck of the jar. The paper must first be wetted with water.
6. Seal jars with lids.

Keep cool

Red currant compote

What do you need:

• berries - 1 kg
• bottled water - 3 l;
• fructose - 0.5 kg.

What to do:

1. Wash the currants, pick from the branches.
2. Puree the prepared berries with a blender. Pour 0.05 kg of fructose, mix thoroughly.
3. Boil water in a large saucepan. Pour in the rest granulated sugar. As soon as the boiling process begins, pour the pureed currants into it. Cook no more than 3 minutes.
4. Remove from the stove and leave the compote to infuse, covered with a lid, for 15 minutes.

Better ready compote cool before straining it with cheesecloth. Pour the compote into prepared sterilized jars and refrigerate.

Red currant with cucumbers

Currant is pretty unusual product for preservation, which is usually combined with other ingredients, and most often with cucumber, as it turns out a very tasty tandem. Cucumbers cooked according to this recipe, have a slightly pronounced sweet taste of red currant.

Required Ingredients:

• cucumbers - 1 kg;
• red currant - 100 g;
• cherry - 5 pcs.;
• dill - 3 pcs.;
• garlic - 4 pcs.;
• sugar, allspice and salt - to taste;
• bay leaf - 1 pc.

Cooking:

1. Medium-sized cucumbers must be thoroughly washed and soaked overnight in cold water.
2. After the jar has been sterilized, cucumbers, additional spices and, most importantly, currants are placed in it. All ingredients are poured with boiling water.
3. Now you need to drain the remaining water through a special perforated nozzle on the lid.
4. The bank rolls up.

Currant berries have not only pleasant taste, but also contain many vitamins and minerals, which are so lacking in winter.

Assorted jam

What do you need:

• currant red and white - 0.5 kg each;
• fructose - 1.5 kg;
• distilled water - 0.05 kg.

What to do:

1. Rinse the berries thoroughly, process (remove from the branches). Leave the washed currants in a colander so that the water is glass. Let the water drain completely.
2. Make syrup from fructose and water. Boil water and dissolve sugar in it completely, boil for 5 minutes.
3. Move the currants into the pan and pour it over sugar syrup. Insist 7 hours. After that, move the berry-sugar mass into a colander, under which substitute another pan. Wait until the syrup drains completely, put the pan on the stove and boil to a boiling point of 110 °Ϲ. Remove from stove and set aside for 20 minutes
4. Then move the currant to hot syrup. Cook over low heat until the jam is ready.
5. Refrigerate the resulting jam fast way: put the saucepan in cold water. Once the jam has cooled, transfer it to prepared sterilized jars.

This jam can be made by replacing red or white blackcurrants.

White currant soaked

What will be required:

• distilled water - 1 l;
• salt - 0.004 kg;
• granulated sugar - 0.08 kg;
• cinnamon;
• carnation;
• black peppercorns.

What to do:

1. Sort the berries, rinse well, let the water drain completely.
2. Move the currants to a clean container. It is good if the container is wooden, but you can use any.
3. Prepare a brine from distilled water, salt, sugar, cinnamon, cloves and pepper.
4. Cool the prepared brine and pour into a container with currants.
5. Cover the container with gauze. If the container is wooden, then cover with a circle. Put currants prepared in this way in the cold.

Such soaked currant serves as a great addition to any meat dishes. It perfectly reveals the taste of fried or stewed liver.

White and red currant juice

What will be required:

• white currant - 1 kg;
• red currant - 0.2 kg.

What to do:

1. Pick currant berries from twigs. Sort, rinse thoroughly, drain and dry a little.
2. Take an enameled basin and crush the currant berries in it with a wooden pestle-pusher. Separate the juice from the pulp.
3. The resulting juice is filtered using a cone-chenois, which must be covered with gauze.
4. Then pour the juice into enamel pan. Heat up to 90 °Ϲ. Hold at this temperature for about 10 minutes.
5. Pour the juice into jars heated in a water bath while still hot. Do not add juice to the edges of the jars. It is necessary to leave about 2 cm each, close with boiled lids.
6. Place in a container with water. The water temperature must be 60 °Ϲ. Carry out the pasteurization process at a temperature of 90 °Ϲ. Pasteurize half-liter containers for 13 minutes, liter - 16 minutes, three-liter - 20 minutes.
7. After the pasteurization process is completed, the jars should be sealed immediately. Check blockage. Flip banks.

Red and white currant syrup

What will be required:

• juice from two types of currant - 1 l;
• water - 0.25 l;
• granulated sugar - 0.7 kg.

What to do:

1. Wash currants. Squeeze juice out of them.
2. Mix juice with water and sugar.
3. Bring to a boil and cook for 3 minutes.
4. Pour the resulting syrup hot into prepared bottles. Seal tightly.
5. Wrap each bottle with a blanket and cool.

White currant marmalade (video)

Preservation of red and white currants successfully differs from other berries in simplicity and accessibility. No expensive ingredients, no incredible effort for canning is required. The main thing is desire, and you can always enjoy your favorite berry by opening a jar that is quietly waiting in the fridge for its hour.

To all gourmets and lovers of tender berry jelly dedicated! Refined taste, amber of this jelly will not leave the participants of your dinners or parties with snacks indifferent. This jelly is not only great addition to tarts or pancakes, it is quite suitable as an accompaniment to soft cheeses, especially brie, to toast with caramelized onions, to rabbit liver pate and even as fragrant ingredient for cooking berry sauces. But even when just served with toast for breakfast, this jelly is excellent!

INGREDIENTS

• 2 kg of white currants (without twigs)
• 2 kg sugar

Step 1

Pick whitecurrant berries from twigs, rinse in running water and let it drain. Pour the berries into a saucepan (not aluminum!), add 50 ml of water and put on medium fire. Bring the berries to a boil and cook for about 3-4 minutes, stirring occasionally. All berries should burst and boil.

Step 2

mass of boiled berries remove from heat and rub through a fine sieve from seeds and skins. The result is a translucent light mass. That's the way it should be.

Step 3

Add sugar to the berry mass in portions, stirring constantly until the sugar is completely dissolved. Pour the berry-sugar mixture back into the pan where the berries were cooked before and bring to a boil. Cook, stirring, for about 5-7 minutes. The mass should become transparent and acquire an amber hue. At this time, prepare beautiful small jars (sterilized) and lids.

Step 4

Remove the mass from the heat and, while hot, pour into jars. This is important, because the jelly hardens very quickly! Leave jars of jelly to cool completely without lids at room temperature. For storage, close the jars with lids and store in cool place. open jar Keep refrigerated. Bon appetit!

Red currant jelly

INGREDIENTS

• 1.5 kg redcurrant
• 1 kg sugar
• (4 cans of 500 g)

STEP-BY-STEP COOKING RECIPE

Wash the currants, dry and put in a container for making jam. Pour in 100 ml of water and heat over medium heat. Cook until the berries burst and begin to release juice. Squeeze the currant with the convex side of the slotted spoon. Boil. There should be enough juice. Add sugar, mix. Boil for 3 more minutes, then remove from heat. Strain the contents through a very fine sieve, without squeezing the berries, so that the jelly is transparent. Pour into jars using a ladle with a spout. Cool and cover with lids or parchment paper.

Blackcurrant jelly

INGREDIENTS

• blackcurrant - 1.5 kg
• 2 cinnamon sticks
• 4 cloves
• 500 g sugar
• 5 st. l. blackcurrant liqueur

In this article, we will look at what can be prepared for the winter from white currants. This berry is an albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes more tender than its ruby ​​sister, not so sour. Currants in Rus' began to be cultivated earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word "smorid" means "stink". To a greater extent, this applies to the black variety. sharp, a little bad smell have not only leaves, but also branches, and the berries themselves. But the white currant fruits do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. Preparations from this berry are not only tasty and healthy, but also interesting in a purely aesthetic sense. Translucent, light golden jam looks so unusual. Here it is such an albino berry - white currant. Recipes for the winter from this garden crop, read below.

The benefits of white currant

Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as medicinal plant, and in cooking began to be used much later. Red (and at the same time her albino sister) is inferior to black in the amount of vitamin C. But even in white currants it is four times more than in vaunted citrus fruits. And in terms of iron content, she overtakes her black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for the removal of excess fluid from the body and prevents swelling and bags under the eyes. These berries also sharpen eyesight due to the presence of vitamin A in them. If you regularly use white currants, immunity will increase, metabolism will improve, and the body will be cleansed of toxins, toxins and salts of heavy metals.

How to choose the right berry

Whitecurrant, from which we will learn how to make blanks, is a specific product. Traditionalists who are accustomed to the fact that jam must certainly be red or orange color, often mix this berry with ruby ​​\u200b\u200band black clusters, cherries or raspberries. And people who love originality use the transparent color of white currant to create decorative blanks for the winter. For example, preserve the berries along with the cuttings, while maintaining the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. Berries for harvesting are best picked in sunny and dry weather. Next, they need to be sorted out, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly washed and dried a little. To make whitecurrant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. It remains the old grandmother's way - rubbing through a sieve. So that the berries do not resist, they are scalded with boiling water.

White currant: jelly without cooking

These berries are the best raw material for this kind of desserts, because they contain a lot of pectin. The recipe recommends ripe currants add some unripe. In such berries there is an order of magnitude more pectin, which will help jam gelation. Squeeze juice from white currant. For one liter of liquid, take 1200 grams of sugar, preferably fruit. Using this sweetener, we will enhance the aroma and taste of jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize jars. We spread the jelly over them, filling the container to the top. On top we put a circle cut out of parchment along the width of the neck of the jar. We will first moisten it in vodka so that the white currant does not ferment. And then we seal the banks nylon lids. The first days, the blanks are stored in a quiet and cool place, without rearranging or shaking. Then you can put the jars in the refrigerator.

boiled jelly

For this method cooking use regular sugar, since fructose at high temperatures melts and forms crystals. Boiled whitecurrant jelly is a very shelf-stable product. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you must first extract juice from slightly unripe berries. Pour the liquid into a small bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. Readiness is determined as follows: we draw a wooden spatula along the bottom of the dishes with jelly: if there is a trace - “path” - you can turn off the fire. We take small jars for this blank - a maximum of half a liter. Sterilize them in the oven, fill with jelly. The container should stand for about ten hours, after which it can be corked with ordinary nylon lids.

Jam with oranges

There are many preparations for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for more sweetness. This method of harvesting white currant does not include heat treatment. Thanks to this, all minerals and vitamins remain in the jam. One kilogram of currants is passed through a meat grinder. Wash two oranges, cut into pieces, select the seeds. We also pass through a meat grinder. We combine currants with oranges. Add one and a half or two kilograms of granulated sugar. Stir until completely dissolved. To make it easier for yourself, it is permissible to slightly heat the mass. We spread the jam in a sterile glass containers. If you intend to store in the refrigerator, you can cover it with ordinary plastic lids.

Classic jam

Whitecurrant recipes do not ignore this common homemade for the winter. Classic jam is prepared like this. Pour a kilogram of berries with the same amount of sugar. Let the juice stand out. In two glasses of water we dissolve three hundred grams of sugar. We cook syrup. We lower the berries there (along with the allocated juice). We cook, regularly remove the foam, stir. We lay out the transparent jam in jars, cork. "Decorative" jam requires a different approach. First, we cook syrup from a glass of water and a pound of sugar. Carefully place the grapes in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the fire and put it in jars. Such white currants are good both as an independent dessert and for decorating various kinds of pastries.

Candied fruit

For such homemade sweets, black, red, white currants are suitable, but the berries must be very ripe. We wash them, put them in a colander and pour them into an enamel basin. Cooking syrup. A kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. We filter it by passing through several layers of gauze. Put on fire again and bring to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currant until tender. Strain the berries, but save the syrup - you can make jam or juice from it. Let's leave the berries for two hours. Then sprinkle them with powdered sugar. And dry them: in the oven (at + 40 C) for three hours, at room temperature for six days. Next, roll the balls from the berries, roll them again in powdered sugar. Let's continue to dry them - in the oven or at room temperature.

Home wine

What else can whitecurrant be useful for? Recipes for the winter very often use juice from this berry. It is very acidic, so it can be used in place of vinegar, acidifying dishes or pouring it into marinades. Juice will make excellent Home wine. In four liters of wort it is required to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for the start of fermentation. Somewhere in ten days we stop the process by alcoholization. It takes an average of a liter of vodka per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served at the table.

White currant: compote

For beautiful color you can add a few ruby ​​clusters. For one sterilized 3-liter jar of compote, you need three cups of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Fill them with currants (do not forget to put a metal spoon in the jar so that the glass does not burst). Put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange peel. Pour the berries with boiling syrup and roll up the jars iron lids. We turn the container upside down and wrap it with a blanket until it cools down gradually.

Currant for home first aid kit

You can not fill the berries with syrup. Then in winter you will have almost fresh white currants. We make preparations like this. We select ripe large berries and put them dry in a jar. We cover the glass container and place it in a sterilization dish. Pour water so that it reaches the "shoulders" of the jar. Let's warm it over low heat until the berry starts up the juice and settles (you need to report the currants so that it fills the dishes to the top). We pasteurize for about half an hour at 85 C, and then roll up. Such currants treat colds well and are flu prevention.

"Five Minute"

1.5 kilograms of currant berries are sprinkled with the same amount of sugar. Products are immediately placed in a bowl for further cooking. In order for the berries to begin to give juice, they are gently mixed. Least harm fruits will bring a spatula made of wood or silicone.

After 3-4 hours, part of the sugar grains will dissolve in the released juice. At this time, a bowl of berries is sent to the stove. After boiling the syrup, the jam is cooked for exactly 5 minutes. At the same time, the heating of the stove is set to the maximum value so that the jam heats up quickly. The mass is continuously stirred, not allowing the dessert to burn.

Such a quick-cooking jam retains a large number of vitamins, since the heat treatment of currants was used for a short time.

Jelly jam

White currant is rich in natural pectin, therefore thick transparent jam without the use of additional gelling agents such as gelatin or agar-agar.

From the washed berries, juice is driven using a juicer. Another option is to use a blender or a meat grinder, but after grinding the berry mass in this way, you will have to tinker with grinding the currant mass through a metal sieve to get rid of the seeds and skin residues.

The volume of juice obtained is measured liter jar. For every full liter, a kilogram of granulated sugar is taken. Products are combined and put on fire for boiling. On average, this will take about 40 minutes. To make the jelly transparent, foam is constantly removed from the surface. Special attention give thorough mixing of the product. It is extremely necessary so that the empty mass does not stick to the bottom of the brewing tank.

Check the readiness of currant jam-jelly by a drop, dripped on a saucer. If the jam does not spread on the sides, then the fire is turned off, and the mass is laid out in jars or screw cups.

Watch the video from the channel "Recipes from Lirin Lo" with instructions for making whitecurrant juice jam

Grated jam

This fast option jam-jelly. It turns out thick, but not transparent.

1.5 kilograms of ripe white currants are passed through the grate of a meat grinder or pierced with a blender in small portions. To received berry puree add sugar - 1.7 kilograms. All mix well and leave alone for 30-40 minutes.

Next, cook the jam on the stove, stirring continuously, for 5 minutes. The fire is turned off, and the bowl is covered with a clean piece of cloth to protect the food from dust, debris, or insects. In no case should you use a lid, otherwise condensation will form under it.

A day later, the jam is continued. The heat treatment time is the same - 5 minutes. After the next boiling, the currants are cooled again, and then in last time boil. In total, 3 sets of 5 minutes are obtained.

"Live" jam without boiling

Here the cooking procedure comes down to twisting the berries through a meat grinder and mixing them with sugar. The ratio of products is 1:1. Store such a dessert in the freezer in sealed bags or disposable plastic containers. It is advisable to make sure that the sugar crystals are completely dispersed in the berry mass before laying in the freezer.

From frozen berries

If gardening in the summer does not allow harvesting berries for the future, then the preparation of white currant jam can be postponed a little by freezing the crop.

Read about how to freeze a red berry correctly. All methods of preserving red currants in the freezer are equally suitable for harvesting white currants.

1.5 kilograms of frozen berries are placed in a wide basin or pan. Sugar is poured on top - 2 kilograms. They take more sugar on purpose, because the berry becomes much more acidic after freezing. The mass is stirred and left at room temperature for 20 minutes.

The berries in sugar, slightly detached from the ice, are placed on the stove and slowly heated. Jam is cooked after the syrup boils for a quarter of an hour, and then the workpiece is sealed in jars in the usual manner.

The option of making jam from white fruits in a bread machine, see below

With the addition of red currant

You can diversify the taste of jam by replacing some of the white currant berries with red fruits of the same species. Red currants are used to make jam according to this recipe.

A glass of water and 7 glasses of sugar are mixed. For getting thick syrup products are heated over medium heat for 5-8 minutes. As soon as the liquid boils, a kilogram of fresh white currants and a pound of red fruits are lowered. The berries are boiled for 25 minutes and wrapped in jars for the winter.

With oranges

It turns out very fragrant currant dessert with orange slices. To prepare it, take 2 ripe medium-sized oranges per 1 kilogram of white currant berries.

Fruit preparation. Oranges are washed with a brush, then the zest is removed from one of them with a knife or a special grater. When using a knife, they try to remove upper layer as thin as possible so as not to touch white layer peel.

Orange slices are combined with a kilogram of sugar and currants. Literally after 1 hour, the berry-fruit mass will give juice. The bowl is placed on the stove and boiled in one of two ways: one-time boiling for 20 minutes or three times cooking for 5 minutes, followed by natural cooling.

Methods and terms of storage

A blank of white currant is stored along with an arsenal of others. winter conservation during a year. cool dark place perfect option. The only exception is the workpiece without heat treatment. raw jam kept deep freezer 8-10 months.