How to prepare blackcurrant for the winter - delicious and healthy recipes. Blackcurrant juice recipe

The question of how to cook blackcurrants for the winter in order to preserve vitamins is not without reason that millions of housewives annually arise. 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 on your own or purchase inexpensively in the summer season.

There are a lot of options for harvesting this berry. Before deciding on specific recipes, it is worth getting a general idea of ​​\u200b\u200bwhat can be prepared from blackcurrants and how best to dispose of the grown crop.

Raw material preparation

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

• collect currants in dry weather. It is best to do this in the morning, 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 harvested from them, since the berries may not have the same degree of ripeness.

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

Berries treated 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 harvesting blackcurrants as freezing- is 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, pastries, drinks, sauces, and also consumed fresh, since defrosted berries are practically in no way inferior to fresh ones in appearance and taste.

The processing of raw materials does not require much effort: the washed and slightly dried berries are simply poured into 1-2 layers on 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 placed in storage. Before eating or for culinary purposes, the product is usually thawed on the top shelf of the refrigerator or in the microwave, warming up at full power for 1.5-2 minutes.

Drying blackcurrant also allows you to save all the taste and useful 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: for several days they keep the collected currants on pallets installed in a well-ventilated place (on the veranda or attic), and then dry it 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 useful and high quality. It produces the best vitamin infusions and berry teas. In a tightly closed container, properly dried currants retain their properties throughout the year.

Jams, jellies and jams

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

Volume: 2-2.5 l

Ingredients:

• fresh currant - 1 kg;
• sugar - 1.5-2 kg.

Cooking:

1. Pass the prepared berries through a meat grinder or chop with a blender.
2. Place the berry mass in an enameled container, sprinkle with sugar and mix thoroughly.
3. Close 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 to 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. Close the 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 workpiece does not deteriorate for up to a year. In this case, less sugar can be put into the “raw” jam (1.5 and even 1.3 kg per 1 kg of berries).

Volume: 3 l

Ingredients:

• currant - 1.5 kg;
• sugar - 2 kg;
• water - 1.5 cups.

Cooking:

1. Make syrup from water and sugar.
2. Immerse the berries in boiling syrup, boil for 5 minutes after boiling, removing the foam.
3. Remove the jam from the heat and stir gently by 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 or regular, with a key) and leave to cool.

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

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

Volume: 2 l

Ingredients:

• currant - 1 kg;
• sugar - 1.5 kg;
• water - 1 glass.

Cooking:

1. Make a clear syrup with 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, pour in the remaining sugar and mix well, being careful not to injure the berries.
4. Wrap the pan and leave at room temperature until cool.
5. Arrange the jam in sterilized, dry jars. Try to distribute the jelly and berries evenly across all containers.
6. Seal the banks.

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

You can cook blackcurrant for the winter in the form of jam or marmalade using additional ingredients. This recipe is interesting for the delicate and spicy taste that distinguishes the finished product.

Volume: 2 l

Ingredients:

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

Cooking:

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

The product is perfect for sweet sandwiches, layering homemade cakes, 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 crop to make compotes, including those combined with other berries and fruits. Although harvesting required a substantial investment of time and labor, it was difficult to do without them: the assortment of purchased fruit drinks in those days was very scarce, and practically no one had such opportunities to preserve berries as, for example, freezing. Today, currants, both fresh and frozen, have ceased to be a seasonal product, and store shelves are bursting with a variety of industrial drinks. Therefore, the laborious 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 the winter you can make a large amount of a tasty and healthy drink. We offer simple recipes of this type to the attention of readers below:

Unlike the berry contents of “traditional” compotes, currants extracted from jars closed according to this recipe retain their aroma and taste fresh. It is suitable as a filling for homemade cakes and even for 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.

Cooking:

1. Place the prepared berries in sterilized jars "on the 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 tightly, turn them over onto the lids, wrap them up and leave to cool completely.

The product keeps well at room temperature for up to a year. Compote of this type 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 making 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 it should be taken into account that juice comes out of many devices of this kind with a lot 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 juice.

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

• put the currants in a wide enameled container and mash the berries with your hands or a wooden pestle (crusher);
• pour boiling water over the mass (no more than 1 liter per 3-4 kg of berries), mix and leave to cool;
• squeeze the mass through a colander, trying to squeeze out the liquid as best as possible. The easiest way to do this is by placing the mass in a colander in small portions and pressing on it with a plate that is suitable in diameter.

As a rule, a lot of useful substances remain in the cake. To extract 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 currant (when using a juicer - up to 750 ml).

The product can be preserved without additives. To do this, it must be brought to a boil (but not boiled) and pour hot into sterilized jars to the top. Seal the jars immediately, turn over the lids and wrap until cool. Such juice is 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.

Cooking:

1. Pour the juice into an enamel pan, add sugar.
2. Bring the mixture to a boil and boil for 3-5 minutes, removing the foam.
3. Pour the hot syrup into small sterilized jars, seal them, turn over 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, fragrant, 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” yeasts (fungi that live on the skin of berries or fruits). The problem is that northern berries (including currants), unlike southern grapes, contain too much acid, which prevents the vital activity 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 extraction method. Currants are not washed before pressing in order to preserve the maximum amount of yeast. Sugar is added necessarily: its concentration in the berries themselves is too low to ensure normal fermentation.

Cooking:

1. Mix 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 norm of sugar in it and add to the container.
3. Install a water seal. This is done as follows: 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 juice can, but above its surface. The other is lowered into a small bowl of water, which is placed next to the fermentation tank, and the end of the tube is immersed in water. With active fermentation (without access to outside air), the released gas exits through a tube into the water.
4. Wait for the end of active fermentation, when the gas bubbles cease to be released 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 must not be opened at this time, so as not to let outside air into it. Then the liquid will begin to “clarify” (particles of the thick will settle to the bottom);
5. When the liquid becomes completely transparent, drain it, disturbing the sediment as little as possible. Remove the thickening, rinse the container. Pour the clarified product back, adding the rest of the sugar to it (it is better to dissolve it in a small amount of slightly heated liquid beforehand).
6. Reinstall the shutter. The second fermentation will not be too active and will end in 2-3 weeks.
7. Wait for the final clarification of the liquid. Carefully, without shaking the sediment, pour it into clean jars or bottles, close them with plastic lids or corks and place in a dark, cool place.

The drink will "ripen" within 3-4 months. The young wine, which began to be made in the summer, can be tasted already during the New Year holidays. Such a product is stored at room temperature for 2-3 years without losing taste, aroma and useful properties.

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

There is an opinion that it is possible to increase the strength of homemade wine by increasing the amount of sugar in the juice. It is not true. "Wild" yeast process sugar into ethyl alcohol, but die when its concentration in 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.

Subject to the specified recipe, the finished drink can be semi-dry or semi-sweet to taste, depending on the currant variety and the quality of the berries. To make fortified wine, vodka or alcohol is added to a solution that has not yet finished “fermenting”. At the same time, the yeast immediately dies, not having time to process part of the sugar, so the product is strong and sweet.

Pastila and candied fruit

You can cook blackcurrants in the form of "dry" treats, which are convenient because they can be stored for a long time without corking.

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

1. Put the currants in a saucepan, add water and heat over low heat under 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 smooth puree, add sugar and leave for 30 minutes.
3. Bring the mass to a boil and boil for 10 minutes, stirring constantly.
4. Pour the puree onto a baking sheet covered with parchment, with a layer of no more than 3 mm.
5. Dry in the oven at a temperature of 50 degrees (the process will take 5-6 hours), or leave to air dry for 3-4 days.

When dried, marshmallow can be stored in a moisture-proof container for about a year.

Marinades and sauces

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

Volume: about 3 cans of 0.5 l

Ingredients:

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

Cooking:

1. Fill sterilized jars with berries “up to the shoulders”, put cinnamon and pepper on the bottom.
2. Boil the marinade (add vinegar at the end of cooking) and pour jars to the top with it.
3. Pasteurize in a water bath for 10 minutes, cork, turn on the lids and wrap until cool.

Pickled currants are stored indoors for up to a year and a half.

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 sharp, spicy or any other flavor.

Ingredients:

• blackcurrant berries - 1 cup;
• sugar - 2 tbsp. l.;
• salt (optional) - 0.5 tsp;
• water - 0.5 cups.

At will and to taste use:

• dry spices - ground pepper, turmeric, cinnamon, cloves, bay leaf, coriander, cumin, zira, 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.

Cooking:

1. The berries are crushed with a blender, water, sugar, salt and dry spices are added.
2. The mixture is boiled over low heat for about 30 minutes, stirring constantly.
3. Herbs (dry or fresh) and vegetables (chopped) are added 5-7 minutes before the end of cooking.
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 hot poured into small sterilized jars.
Graduated from MGRI them. Ordzhonikidze. By main specialty, he is a mining geophysicist, which means a person with an analytical mindset and diverse interests. I have my own house in the village (respectively, the experience of gardening, gardening, mushroom growing, as well as fussing with pets and birds). Freelancer, perfectionist and "bore" in relation to his duties. Handmade lover, creator of exclusive jewelry made of stones and beads. A passionate admirer of the printed word and a tremulous observer of everything that lives and breathes.

Natural toxins are found in many plants; no exception, and those that are grown in gardens and vegetable gardens. So, in the bones of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshade (potatoes, eggplants, tomatoes) - solanine. But do not be afraid: their number is too small.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) also need shelter, like ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are “frost-resistant”, “winter-hardy”, “tolerate frosts down to -35 ℃”, etc. are a lie. Gardeners should remember that no one has yet been able to change the root system of strawberries.

It is believed that some vegetables and fruits (cucumbers, stalk celery, all varieties of cabbage, peppers, apples) have a “negative calorie content”, that is, more calories are expended during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Compost - rotted organic residues of various origins. How to do? Everything is put in a pile, a pit or a large box: kitchen leftovers, tops of garden crops, weeds mowed before flowering, thin twigs. All this is interbedded with phosphorite flour, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically stirred or pierced to bring in fresh air. Usually compost "ripens" for 2 years, but with modern additives it can be ready in one summer season.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, interbedded with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

In Australia, scientists have begun cloning experiments on several cold-weather grape varieties. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

Freezing is one of the most convenient methods for preparing a grown crop of vegetables, fruits and berries. Some believe that freezing leads to the loss of nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value during freezing.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. In terms of properties and appearance, they are very similar, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more accessible.

How to cook delicious currant jam for the winter. Recipes, tips and tricks from the culinary portal website

Currant is a real pantry of health. Currant enhances blood formation, lowers the acidity of gastric juice, reduces fermentation processes in the intestines and improves metabolic processes in the body. The currant contains 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than in citrus fruits. Interestingly, during processing, currants almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the useful properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but this is just in case your house is quite hot.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, twigs removed, cut off the tips, rinsed and allowed to dry.

Blackcurrant jam "Five minutes"

Ingredients:
12 stack. currant berries,
15 stack. Sahara,
300 ml of water.

Cooking:
Rinse the berries and put them on a sieve. From half the norm of sugar and water, boil the syrup, dip the berries into it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and immediately roll up.

Blackcurrant jam "Three by five"

Ingredients:
3 kg currants,
4 kg sugar
3 stack. water.

Cooking:
Make syrup from sugar and water. Dip washed and dried berries into boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and boil for 5 minutes after the start of the boil. Cool down again. For the third time, put the jam on the fire, boil, boil for 5 minutes and pack in sterilized jars.

Jellied blackcurrant jam

Ingredients:
11 stack. black currant,
1.5 stack. water,
13 stack. Sahara.

Cooking:
In a bowl for cooking jam, mix berries and water, put on fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Let the jam cool and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stack water,
1 kg currant berries,
2.5 kg of sugar.

Cooking:
Boil water, dip the prepared berries into it and cook from the moment of boiling for 2 minutes. Wipe the hot berry mass through a sieve with a large mesh, add sugar, put on fire again and bring to a boil. Remove from heat after 3 minutes and pour into sterilized jars. Roll up. Pulp from berries can be frozen and used when cooking compotes.

Cold blackcurrant jam

Ingredients:
1 kg currant,
1-1.5 kg of sugar.

Cooking:
Fold the washed and well-dried currants into an enameled or plastic bowl and mash with a wooden pusher. You can use a blender, but vitamin C is destroyed. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass to sterile dry jars, sprinkle with sugar on top and place under plastic lids in a cold place.

Ingredients:
9 stack currants,
3 stack. raspberries,
15 stack. Sahara,
300 ml of water.

Cooking:
In a bowl for cooking jam, mix half the norm of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and pack in sterilized dry jars. Roll up.

Blackcurrant jam

Ingredients:
1 kg of sugar
1.25 kg blackcurrant puree.

Cooking:
Rinse currant berries, dry and pass through a meat grinder or chop in a blender. Pass the resulting mass through a sieve. You can do it in another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the norm of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until cooked for another 15 minutes. Put in jars, cool and store in the cold.

Blackcurrant jam with lemon

Ingredients:
1 kg currant,
1 lemon
1.25 kg of sugar.

Cooking:
Grind the washed and dried berries with a blender and beat with sugar. Put the dishes with the berries on the fire and cook, stirring constantly, until boiling. Then reduce the heat and simmer for 15 minutes. Add the thinly sliced ​​lemon, cook for another 15 minutes and remove from heat. Pack hot in clean jars, let cool without covering with lids, then cover with paper circles soaked in vodka and tie with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g currants,
400 g apples
4 stack Sahara,
2 stack water.

Cooking:
First, boil the syrup from sugar and water, dip the currants into it and boil, removing the foam, until the berries begin to burst. Add the sliced ​​apples to the bowl and continue to cook until thickened. Transfer to sterilized jars, roll up.

Blackcurrant jam with honey

Ingredients:
800 g currants,
800 g honey
2 stack water.

Cooking:
Boil honey with water, add the prepared currants and cook, removing the foam, until the berries become transparent. Pack in sterilized jars and roll up.

Blackcurrant jam with oranges

Ingredients:
1 kg currant,
2 oranges
1.5 kg of sugar.

Cooking:
Sort and rinse the currants, remove the seeds from the oranges. Berries and oranges, together with the peel, pass through a meat grinder, add sugar and mix well. Put on fire, bring to a boil, remove from heat and arrange in sterilized jars. Roll up.

Blackcurrant and raspberry jam

Ingredients:
500 g blackcurrant,
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Pour the prepared berries with sugar and let stand for 7-8 hours to extract the juice. Then put the dishes with the berries on the fire and cook over low heat, removing the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and roll up.

Assorted raspberry and currant jam

Ingredients:
9 stack currants,
3 stack. raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
Pour the prepared berries with water, boil, add half the norm of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until completely dissolved. Cool, spread in clean jars, close with plastic lids.

Assorted blackcurrant, raspberry and gooseberry jam

Ingredients:
7 stack currants,
3 stack. gooseberry,
2 stack raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
The cooking method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to keep the proportions - no more than 12 glasses of berries for 15 glasses of sugar.

Black and red currant jam

Ingredients:
1 kg blackcurrant,
250 g red currant,
800 g sugar
1 stack water.

Cooking:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in a bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is defined as follows: a drop of syrup does not spread on a plate. Arrange hot in sterilized jars, roll up, turn over, wrap.

Not the only type of currant grows in our gardens: black, perhaps the most popular, but also red and white currants have their fans. Not everyone likes red and white currant jam because of the dryish skins. Therefore, most often for jam from these types of currants, the berries are rubbed through a sieve to remove the seeds and skin. Red and white currants gel better, which allows them to be widely used in the preparation of marmalade and jelly.

Jellied redcurrant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar
1 stack water.

Cooking:
Pour the prepared berries into an enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Pour sugar into the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot in sterilized jars and roll up.

"Cold" redcurrant jam

Ingredients:
1 kg redcurrant,
2 kg of sugar.

Cooking:
Pass the washed and dried red currant through a meat grinder or chop with a blender. Pass through a sieve and pour sugar into the resulting mass. Stir with a wooden spoon until all the sugar is dissolved. Transfer the berry mass to clean, dry jars and cover with plastic lids. Keep cold.

Redcurrant jam with vanilla

Ingredients:
1 kg redcurrant,
1.4 kg of sugar,
1 stack water.

Cooking:
Rinse currant berries and dry. Boil the syrup with sugar and water, dip the berries into it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot in sterilized jars. Roll up.

Assorted redcurrant and raspberry or strawberry jelly

Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg of sugar,
300 ml of water.

Cooking:
Blanch currant berries in boiling water for several minutes, then wipe through a sieve. Puree raspberries or strawberries by chopping the berries in a blender. Combine both types of puree. Boil the syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll up.

Assorted currant and walnut jam with honey

Ingredients:
500 g red currant,
500 g blackcurrant,
500 g apples
1 kg of honey
1.5 stack. walnuts,
500 g sugar.

Cooking:
Rinse currant berries, fill with water and put on fire. Rub softened berries through a sieve. Prepare a syrup of honey and sugar, dip apple slices and chopped walnuts into it. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring occasionally. Arrange the finished jam hot in sterilized jars and roll up.

Red currant jam with bananas

Ingredients:
1 liter redcurrant juice
600 g sugar
4-5 bananas.

Cooking:
In a bowl for cooking jam, combine currant juice, banana puree and sugar. Put on fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars, roll up.

Red currant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar.

Cooking:
Crush the washed and dried currants with a wooden pusher and wipe through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Arrange hot in sterilized jars and roll up.

Redcurrant and cherry jam

Ingredients:
1.5 kg redcurrant puree,
500 g pitted cherries,
1 kg of sugar.

Cooking:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Arrange in sterilized jars, roll up.

Redcurrant and watermelon jam

Ingredients:
1 kg redcurrant,
1 kg watermelon pulp
1.5 kg of sugar.

Cooking:
Rub currant berries with sugar, add watermelon pulp and boil for 30-40 minutes after boiling. Wipe through a sieve. Pack in clean, dry jars and store in the refrigerator.

Redcurrant and gooseberry jam

Ingredients:
1.5 kg of red currant,
1.5 kg gooseberries, slightly unripe
3 kg sugar
1.3 liters of water.

Cooking:
Put the prepared berries in a saucepan, cover with water and cook over medium heat for 30 minutes, kneading the berries. Add sugar, reduce heat and cook, stirring constantly, until all sugar is dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and roll up.

Seedless white currant jam

Ingredients:
1 liter white currant juice
1.3 kg of sugar.

Cooking:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and set to boil over medium heat. Bring to a boil and continue to cook, stirring and skimming off the foam. As soon as the foam stops appearing, spread the jam in sterilized jars and roll up.

White currant jam

Ingredients:
1 kg of white currant,
1.3 kg of sugar,
2 stack water.

Cooking:
Pour the prepared white currant berries with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil the syrup from the remaining sugar and water, put the berries with the released juice into it and cook over medium heat until the berries are transparent. Pour into sterilized jars and roll up.

Good luck preparing!

Larisa Shuftaykina

In almost every garden of our summer residents there are bushes of black and red currants, berries that are healthy and rich in vitamins.

So our grandmothers grew these irreplaceable and useful currant bushes, the berries of which we ate as children almost every day in the summer. Delight your household and guests with this fragrant and vitamin dessert all year round, treat them to an amazing currant prepared with your own hands, grated with sugar. This delicacy will appeal to both adults and especially children. I remember from my childhood - from a big (and bigger, remember a shot from the movie "Girls"!) A sandwich with fragrant currants grated with sugar and a mug of tea from a samovar by the ears of children! Only behind the ears and crackled - with such an appetite they crushed this vitamin yummy!

Currant grated with sugar for the winter 7 recipes

There are no particular difficulties when cooking berries and syrup, so even novice housewives can prepare currant preparations for the winter.
So, the simplest and most vitamin supply for the winter is undoubtedly grated currants with sugar. This method of harvesting currants optimally preserves its taste and properties. A fragrant delicious dessert in the cold will not only remind you of the summer sun, but will also be useful for colds.

The benefits and harms of currants

Currant is a fragrant, tasty and healthy berry.
Vitamins, useful microelements and nutrients - all this underlies the fruits of the plant. Vitamin C is of particular importance, it is ascorbic acid, which is necessary for the normal functioning of many organs and body systems. It allows you to strengthen the immune system and increase defenses.
The second most important vitamin is a component of group A. This is beta-carotene, which has oncoprotective properties. The chemical composition of blackcurrant is represented by B vitamins. Thanks to them, synthetic processes occur in the body, hormone production is stimulated and protein absorption improves. An additional component found in the basis of blackcurrant is vitamin K.

Together, the beneficial substances contained in berries (phytoncides, acids, pectin, tannins, essential oils) help fight viruses. Saturate the body and improve the functioning of the digestive system.

The composition of trace elements in currant berries (calcium, phosphorus, potassium, iron, magnesium) affects metabolic processes, maintains acid-base balance and normalizes the functioning of the cardiovascular system. Due to its rich composition, blackcurrant is used in cooking, cosmetology and medicine.

Berries are widely used in the treatment of: anemia, diseases of the gastrointestinal tract, lesions of the cardiovascular, genitourinary and respiratory systems. Additionally, fruits are used to combat influenza, acute respiratory and viral diseases.

Tea and decoctions based on the plant help to cope with colds.
Currant tea acts as a powerful diuretic.
Tincture contributes to the normalization of mental processes.

A few fruits a day are enough, the main thing is not to go beyond the norm in a third of a glass. This will keep the body in good shape, improve memory and increase intellectual abilities.

Contraindications to the use of currants

The plant has many positive properties, however, there are also contraindications. Eating fruits is not recommended in the presence of thrombophlebitis. The presence of vitamin K in them can provoke an increase in blood clotting. It is recommended to refuse berries for problems with stomach acidity. This can lead to gastritis. Used with caution during pregnancy.

Currant grated with sugar for the winter recipe

To prepare this vitamin bomb, you only need currants and sugar. Our motto: no cooking - solid vitamins!

For currants with sugar for the winter, the proportions are as follows:

Black currant - 1 kg
Sugar - 1 kg

Cooking:

Grind currants in a meat grinder.

Add sugar.

Thoroughly mix currants with sugar.

We pack the currants with sugar in jars and close the lids.
Store currants with sugar in the refrigerator. Currants grated with sugar are stored, maybe all winter! Bon appetit!

Blackcurrant grated with sugar for the winter five-minute recipe

We stock up on vitamins for the winter. This jam is not boiled, it turns out candied, fragrant and healthy. From such a blank, you can cook compotes, bake pies, and just drink with tea. An indispensable remedy for colds and flu.
Proportions:
Currant - 1 kg
Sugar - 2 kg
Cooking:

Here are our products for harvesting currants for the winter.

Rinse the currant well and dry.

Pass the currant through a meat grinder or grind with a blender.

Add sugar.

Mix berries well with sugar.

Wash jars and nylon lids well with soda. Sterilize jars in any way. Put the jam on the banks.

From above, fill the jam with granulated sugar 1.5-2 tbsp. spoons. Close with capron lid. You can store the currant blank for the winter at room temperature.

A currant billet for the winter can be taken with a film or mold, then you need to remove the top layer of sugar before use. Happy tea!

Blackcurrant jam with sugar without microwave cooking

Compound:
250 g blackcurrant
250 g sugar
Cooking:

Sort the berries, wash and dry.
Place in a large microwave safe container and close the lid.
Reheat the berries at full power for 5 minutes.
Pour the berries with sugar, remember with a crush and mix. Return to microwave for 5 minutes, then remove and stir. Repeat 4 times.

Serve immediately. Bon appetit!

Currant mashed with sugar for the winter step by step recipe

The list of ingredients for this unusual jam includes an orange and this is a recipe for jam that does not need to be boiled!
Compound:
1 kg currant
1.5 kg sugar
1 orange
Cooking:

Sterilize jars and lids for currant jam. Wash the orange and pour boiling water over it to remove the wax.

Then grind it together with the peel using a blender.

Repeat the same steps with currants.

Then combine fruit and berry puree, add sugar and mix. Leave the mass at room temperature for a couple of hours. Stir the mass during this time several times and wait until the sugar has completely turned into syrup.

After the sugar has dissolved, put the jam in jars and roll up.
Store jam in the refrigerator. Even after a year, it will retain its taste and useful properties.

Bon appetit!

How to make "live" blackcurrant jam without cooking

This is an equally interesting recipe for blackcurrant jam for the winter. The name of the recipe indicates that the jam is prepared without cooking. This is only partly true: the jam will need to be put on fire, but it should not be brought to a boil.
Compound:
1 kg blackcurrant
1 kg sugar
Cooking:

Sort and wash the berries.

Crush the berries with a wooden pestle in an enamel bowl or pass through a meat grinder.

Pour in the sugar. If you use a meat grinder, sugar should be added gradually, twisting it with berries. The resulting puree must be heated over low heat with constant stirring until the sugar is completely dissolved. The temperature should not exceed 80 degrees.

Arrange the hot jam in sterile jars and roll up.
Healthy tea jam is ready! Bon appetit!

Blackcurrant jam for the winter without cooking video recipe

Very tasty in tea and bread!

Bon appetit!

Blackcurrant grated with sugar for the winter recipe with photo

Another recipe for harvesting blackcurrants for the winter. This method of harvesting blackcurrants allows you to save more vitamin C, which it contains. In order not to destroy vitamin C during cooking, blackcurrants do not need to be twisted in a meat grinder, otherwise the amount of vitamin C may decrease significantly during oxidation. It is best to grind currants in glassware with a wooden crush or wooden spoon. So that blackcurrant, grated with sugar, does not ferment, sugar must be used in the following proportion - twice as much as berries.
Compound:
Black currant - 1 kg
Sugar - 2 kg
Cooking:

Sort the berries, rinse, remove all unnecessary and dry well.

Pour a small amount of blackcurrant, a little sugar into a glass dish. And grind with a wooden spoon or pusher, each time sprinkling berries and sugar.

When the berries are completely crushed, add the remaining sugar and mix everything well.

Wash and sterilize blackcurrant jars grated with sugar. Place currants in prepared jars, cover with a small layer of sugar on top and close with nylon lids. Black currant grated with sugar is stored in a pantry or refrigerator.

Bon appetit!

I hope the recipes for harvesting currants grated with sugar from the article will help you prepare this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the taste of currant grated with sugar will cheer you up. I wish you a pleasant tea!

Yes, I recommend that all sweet tooth take note of the recipe for fragrant classic charlotte with apples, cooked in the oven for tea by my colleague Timur. Bon appetit!

If you liked the article and found it useful for you, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, check back for new recipes on my blog more often.

Black currant: preparations for the winter

Blackcurrant without sugar:

Option number 1. Throw the prepared blackcurrant berries into a colander, and then put them in sterilized jars, shake them slightly so that the berries thicken. Then sterilize half-liter jars in boiling water for 15 minutes, and liter jars for 20 minutes. Then quickly seal the jars hermetically.

Option number 2. Put blackcurrant berries in an enamel pan, pour a little water on the bottom of which, and put it on fire. Stirring continuously, over low heat, bring the mass to a temperature of 96-97 ° C. Then transfer it to 2-3 liter jars taken out of boiling water, roll them up with varnished lids and turn them upside down to cool. For 1 kg of berries, half a glass of water is required.

Option number 3. Dip blackcurrant berries for 2-3 minutes in boiling water, then rub hot through a sieve. Bring the resulting puree to a boil and immediately pack into prepared three-liter jars, which are immediately corked with varnished lids. For 1 kg of berries, half a glass of water is required.

Pickled blackcurrant . Fill the prepared jars up to the shoulders with ripe berries and pour over the hot marinade. To prepare the marinade, boil water, sugar and spices, cool, strain, add vinegar. Sterilize in boiling water liter jars - 3 minutes, two- and three-liter jars - 5 minutes. Such currants are served with meat dishes.

Filling composition: for 1 liter of water - 500 g of sugar, 0.2 liters of table vinegar. On a liter jar: cloves and allspice - 10 pieces each, a piece of cinnamon.

Blackcurrant juice . Pour the berries in a saucepan with water, heat to a boil and boil for 4-5 minutes. Then squeeze the juice out of them, bring it to a boil, boil for 2-3 minutes, pour into two- or three-liter jars and cork with varnished lids.

For 1 kg of currants, 2 cups of water are required. Due to the high acidity of such juice in its pure form, it is undesirable to use it. It is better to dilute it twice with boiled water with sugar (to taste).

Blackcurrant compote. Pour the berries into jars up to the shoulders and pour boiling syrup to the top. After 4-5 minutes, drain the syrup, bring it back to a boil and pour over the berries again. Repeat this operation one more time. In this case, the syrup should slightly overflow over the edge of the neck. Seal the jar immediately and turn it upside down to cool. The composition of the syrup: for 1 liter of water - 0.5-0.6 kg of granulated sugar.

Blackcurrant compote with lemon balm. Blanch blackcurrant berries in boiling water for no more than 10 seconds, then put them in three-liter jars. Prepare the syrup, put raspberries, lemon balm sprigs and sliced ​​\u200b\u200blemon or citric acid into it, bring the syrup to a boil and pour currants over it. Then immediately seal the jar with a lid.

The composition of the syrup: for 1 liter of water - 0.9 kg of sugar, 200 g of raspberries, 3 sprigs of lemon balm, half a medium lemon or 3 g of citric acid.

Blackcurrant jam.

Option number 1. Blanch currants in boiling water for 3-4 minutes. Then strain the water and use to make syrup. Dip the berries into the boiling syrup. Cook jam in 3-4 doses for 5-7 minutes, counting from the moment of boiling water with breaks between cooking for 6 hours. For 1 kg of currants: sugar - 1.3 kg, water - 4 cups.

Option number 2. Blanch blackcurrant berries in boiling water for 3-4 minutes. Then throw the currants into a colander, and prepare sugar syrup on this water. Dip the berries into the boiling syrup and cook the jam in one go until fully cooked. For 1 kg of berries - sugar - 1.3 kg, water - 2 cups.

Blackcurrant jelly . Pour the berries with water and steam under the lid until softened. Rub the hot mass through a sieve, add half the norm of sugar, let it boil and cook over low heat for about 20 minutes. Then add the rest of the sugar and cook until done. Pour hot jelly into small jars and seal. For 1 kg of pureed berry mass - 0.8 kg of sugar.

"Cold" blackcurrant jelly. Extract the juice from the berries, mix it with sugar in a ratio of one to two. To dissolve the sugar well, heat the juice slightly, without bringing to a boil. Pour hot into jars and seal. Store in a cool place.

Blackcurrant jam. Mash blackcurrant berries well, add sugar and cook, stirring with a wooden spoon, until fully cooked. For 1 kg of blackcurrant, 0.5 kg of granulated sugar is required.

Blackcurrant jam. Pour the berries into the prepared boiling sugar syrup, put on low heat and cook until cooked in one step or in 2-3 steps, interrupting the cooking for a few minutes. For 1 kg of blackcurrant - sugar 0.5 kg, water - half a glass.

English blackcurrant jam. Place blackcurrant berries in a deep frying pan, add water and cook over low heat under a lid for 15-20 minutes. Then add sugar and boil over high heat until tender. When the jam is ready, put butter in it and leave for 10 minutes under the lid. Pour cooled jam into warm jars. For 3.5 kg of jam: 1.5 kg of black currant, 1.5 liters of cold water, 2 kg of sugar, 25 grams of butter.

Assorted marmalade in Polish. Finely chopped apples and pumpkin put in a saucepan, pour a few tablespoons of water, steam until soft and rub through a sieve. Mash blackcurrants and gooseberries, sprinkle with sugar, mix and heat until sugar dissolves. Rub this mass through a sieve and mix with apple and pumpkin puree. Boil until tender and pack hot in jars. For 1 kg of blackcurrant, 1 kg of gooseberries, 1 kg of apples, 1 kg of pumpkin, 0.8 kg of granulated sugar are required.

Blackcurrant paste. Put the prepared berries in an enamel pan, pour water, heat them under the lid until completely softened and then rub through a sieve. Stir the resulting puree with sugar and boil over low heat until the consistency of thick sour cream. Place the hot mass in a wooden tray and dry in an oven heated to 65 ° C for 12-13 hours. Then cover with parchment and store in a cool, dry place. For 1 kg of currants - sugar - 0.6 kg, water - 0.75 cups.

Black currant lozenges. Take the finished blackcurrant jam, drain the syrup from it, boil it to the consistency of very thick sour cream and put it on a dish greased with vegetable oil. When the hot mass begins to cool and harden, make square cuts with a knife, along which the hardened candy can be easily broken.

Blackcurrant in sugar. Dry the prepared currant berries well on a towel. Grind powdered sugar with raw egg white, add lemon juice and beat white until the mass thickens and does not spread. Then dip the berries into the beaten egg white, take them out and sprinkle generously with powdered sugar.

Put a sheet of parchment paper on a baking sheet, sprinkle it with powdered sugar, in which lay the berries in a protein shell in one layer. Put dried berries in powdered sugar in dry glass jars, close them with lids. Store in a cool dry place. Such currants are very tasty, but cannot be stored for a long time. For 1 kg of berries, 2 cups of powdered sugar, 2 egg whites, 2 tbsp. spoons of lemon juice.

D. D. Chernyaeva

It has long been a tradition to cook unusually tasty blackcurrant jam for the winter. Our grandmothers and great-grandmothers did not particularly analyze the chemical composition of blackcurrant. They just knew that this is a very useful berry, it will remove the heat and give strength. Therefore, they harvested blackcurrant in the form of jam, carefully stored each jar of healing potion.

Now - we know what the power of blackcurrant is. And every year we try to conserve it with the least loss of vitamins. And I really want to bring a modern stream into the old traditions. Therefore, recipes for currant jam prepared in different ways and with all kinds of additives will come in handy.

It is no secret that more vitamins remain in such jam, which is not subjected to heat treatment. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.

It is not necessary to roll such a delicacy with an iron lid. A large amount of sugar and the correct execution of the technological process will ensure reliable storage even in apartment conditions.

Required inventory

1. Meat grinder or blender.
2. Deep bowl for stirring jam.
3. A handy large spoon or wooden spatula.

Ingredients

• Black currant berries - 1 kg
• Sugar - 2 kg.

step by step

That's the whole simple process. And as a result - a storehouse of usefulness and goodies in your own pantry. The owner has a lot to be proud of.

The simplest blackcurrant jam for the winter

Many housewives cook currant jam in the simplest way. Also a good option. The jam is thick and rich. The recipe is also good in cases where there is a plentiful harvest for berries.

Required Ingredients

• Black currant - 1 kg.
• Sugar - 800 gr.

Cooking jam

1. Sort the berries, wash well, transfer to a colander.
2. Pour boiling water over. You can also immerse a colander with berries in boiling water for a few seconds.
3. Wait a bit for the water to run out.
4. Place the berries in an enamel bowl, cover with sugar, set aside for a while. The berries should release juice.
5. After a while, gently mix the mass with a wooden spatula. This will speed up the juice extraction process. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to fall asleep berries at night, and return to the process the next day.
6. Then the pelvis must be put on a slow fire.
7. While stirring, let the mass boil.
8. Boil the jam for 15-20 minutes, turn off the heat.
9. Distribute in a sterile container, roll up with iron lids. Let cool and send to storage.

Such a jam, but on a soft crust - you can lick your fingers! The cookies rest nervously on the sidelines. And the benefits of drinking tea with jam are incomparably greater.

Jelly-like blackcurrant jam

Very good recipe. The berries are soft and tender. Delicious jam, and it costs well. Try it, see for yourself.

We will need

• Prepared currant berries - 4 cups (sorted, washed, dried)
• Sugar - 6 cups
• Water - 2 glasses.

We cook jam

1. Pour water into an enameled pan or bowl.
2. Add half of the sugar, boil, stirring.
3. Put all the berries in the boiling syrup, mix, bring to a boil.
4. Boil 7 minutes.
5. Add the remaining sugar, mix, boil for another 5 minutes.
6. Arrange hot in sterile jars, roll up with iron lids.

It won't take you much time to prepare, and you will get a lot of pleasure.

Advice just in case. To prevent the jam from molding, you need to cut a circle from the tracing paper according to the size of the jar. Soak it in alcohol or vodka, put on top of the jam, and then roll up the jar. There will never be mold.

Blackcurrant jam five minutes

Great jam with many benefits. Fast - the name refers to the speed of cooking. Useful - the vitamins and minerals we need are preserved as much as possible. Finally, it's just delicious.

Ingredients

• Water - 1.5 cups
• Black currant - 1 kg
• Sugar - 1.5 kg (can be reduced to 1.3 kg).

Step by step process

That's it, fast and tasty. Happy tea!

Recipe for blackcurrant jam with raspberries without cooking

Not jam, but double pleasure. In addition, a double blow to beriberi. Raspberries will slightly dilute the specific taste of currants, add their sour zest to the jam.

How many raspberries can be added? Yes, as much as you want, but not more than the currant itself. The ideal option is the same amount of currants and raspberries. But even if you have at least a handful of raspberries, add it. You will not only feel the difference, but next time you will definitely cook currant jam with raspberries.

Cooking Ingredients

• Blackcurrant - half a liter jar
• Raspberries - half a liter jar
• Sugar - two liter jars (approximately 2 kg in weight).

Please note that the total number of berries should be 2 times less than the amount of sugar.

Cooking jam

It is better to store this jam in the refrigerator. All the same, it is not possible to remove all the water from raspberries after washing. With a lack of cold, the finished product may deteriorate. And in the refrigerator, the jam will be guaranteed - a method proven by personal experience.

Rumor has it that raspberries can not be washed. But this is a purely personal matter.

Blackcurrant jam with dried apricots for the winter without cooking

Dried apricots can change your favorite jam beyond recognition. This is very tasty and interesting. No less healthy dried apricots will replenish the vitamin currant army.

Ingredients

• Black currant berries - 800 gr.
• Dried apricots - 200 gr.
• Sugar - 2 kg.

Cooking amazing yummy

Your household will be delighted with the amazing jam. With it, you can drink tea with pleasure, and add it to oatmeal in the morning, and serve it with pancakes.

Jam - five minutes of blackcurrant with ginger

Delicate ginger flirts with rich currant. The result is an exquisite taste and an unusual aroma of jam. To appreciate, you only need to prepare and try.

Prepare a set of ingredients

• Black currant - 500 grams
• Sugar - 750 grams
• small ginger root
• Water - 250 - 300 ml.

Cooking jam

We dreamed up a little, diluted the traditional classics. Our currant jams have played with new notes.

All the same, this is a good thing, old traditions in a modern performance. Is not it?