Nutritious salad with spicy chicken and grapes. You need to store in a cool place, stored until spring

Not only in color, but also in taste. It is more acidic and has the ability to gel. You can experiment with, there are many different recipes: fresh berries are cooked with and without sugar, with heat treatment and without cooking.

Without cooking

Make delicious redcurrants for the winter and not lose a single vitamin will help recipes without cooking:

1. Products for raw: 2 kg of sugar and 1 kg of currants. The berries must be sorted out, washed, dried, pureed with a blender or meat grinder and rubbed through a sieve. Then you need to pour sugar and stir with a wooden spoon so that it completely dissolves. Ready.
2. The same amount of products is prepared using a different technology. Pour 1/2 sugar into the berries and grind. Softening the berry mass, gradually add the second half of the sugar, leaving a little aside. The finished puree is distributed in jars, and sprinkled with a thin layer of sugar on top.
3. Jelly. Currants and sugar take 1 kg each. Cooked berries are crushed with a blender and rubbed through a sieve. Then mix well with sugar and refrigerate for three hours. The cold mass is again whipped in a blender.
4. Juice jelly. Juice preparation: puree berries with a wooden spoon and squeeze through a multilayer gauze or sieve. In 4/5 cups of fresh juice dissolve a full glass with a slide of sugar. To quickly dissolve the sugar, the mass is heated to a warm state (but not hot), stirring continuously. This is a delicious dietary jelly curative for colds. Raw blanks are stored under nylon lids in the refrigerator.

Important! The dessert will turn out to be more pleasant in taste and more beautiful if the berries are pitted and peeled with a sieve.

Five Minute

It is also useful jam "Five minutes", as it undergoes minimal heat treatment. Another plus of five-minute preparations is that they are very quickly prepared:

1. Required products: berries (1 kg), sugar (1.8 kg) and water (1.5 cups). Currants are poured into a syrup of water and sugar and boiled for 5 minutes. Immediately pour the jam into the prepared container for seaming.
2. Ingredients: 1 kg of red currant, 1.8 kg of sugar and 900 ml of water. From water and 1/2 sugar, boil the syrup, add the cooked berries and cook them for 5 minutes. Then pass the hot jam through a sieve, add the remaining sugar and 2 tablespoons of lemon zest (optional). Bring it to a boil, boil for 5 minutes, pour into containers and immediately roll up.
3. Red currants (1 kg) are prepared as in previous recipes. Mix sugar (1.5 kg) and water (300 ml), bring to a boil, pour berries. When it boils, cook for 5 minutes. After removing from the stove, the jam is gently stirred, if you want to keep the berries whole. And if you crush the berries with a potato masher, you get jelly. The resulting mixture is again brought to a boil and boiled for another 5 minutes. Roll the jam hot.
4. From red currants, you can make preparations for the winter even without sugar, if you replace it: 800 g for 800 g of berries and 2 cups of water. Currants are poured into boiling syrup from and water, when it boils, boil for 5 minutes. You should not interfere, but it is worth skimming the foam. "Five-minute" is poured into jars not to the brim. Can be closed with both nylon and iron lids.

Did you know? If you eat a little five-minute jam, you can replenish your body with the daily norm of ascorbic acid.

In a slow cooker

In many kitchens, the slow cooker has replaced the gas stove. Absolutely everything is cooked in it, including jam. From, too, you can easily prepare sweet blanks for the winter in a slow cooker:

1. Sugarless. Berries are poured into the capacity of the multicooker and the “Extinguishing” mode is set. You need to stir regularly and remove the foam. The duration of cooking depends on the number of berries, but not less than an hour. To guarantee the sealing lids are disinfected with vodka.
2. Ingredients: 2 kg of currants and 1.5 kg of sugar. First, the berries are cooked in the “Stewing” mode until the juice stands out, and then they are boiled without adding sugar for 20 minutes. Then sugar is poured, mixed and left in the "Heating" mode while the seaming cans are being prepared.
3. Ingredients: currants and sugar (1 kg each). The berries are covered with sugar right in the slow cooker and left for an hour. In the "Extinguishing" mode, the jam is cooked in its own juice for 50-60 minutes.
4. Jelly. Ingredients: juice and sugar in a ratio of 1:1. Juice can be obtained using a juicer, a sieve or a slow cooker: the berries are cooked in the “Stewing” mode for about 20 minutes, the juice is released and boils. Then the currant is squeezed and filtered through gauze. Juice together with sugar in the same mode comes to a boil. Jelly is ready. If the juice was not previously prepared in a slow cooker, then after boiling it must be boiled for about 30 minutes. Roll up hot jelly.

Important! Jam in a slow cooker is not prepared in large quantities. The bowl of the appliance must not be filled more than one third, otherwise the contents« run away» . Before cooking, you need to remove the steam valve so that the moisture evaporates faster. Also be sure to remove the foam.

With cooking

1. As part of a simple jam includes red berry and sugar (1 liter each). Sugar is sprinkled on top of the berries to get the juice. On a small fire, it will turn out faster. When there is enough juice, it boils over medium heat and cooks for 2 minutes, the sugar should completely dissolve. Ready jam must be filtered.
2. Jelly composition: red currant and sugar (1 kg), water (1 glass). Berries with water should boil, boil for 1-2 minutes and become a homogeneous gruel with a sieve. After adding sugar, the mass should boil again and simmer for 30 minutes over medium heat.
3. Ingredients for jam: 1 kg of currant and the same amount of sugar. Pure berries are crushed with a crush and rubbed through a sieve. Add sugar to the puree, stir, cook over low heat until the mass thickens. Thick jam is rolled up in a sterilized container.

If you combine red and, you get an original assortment with an interesting taste and beautiful color:

1. Ingredients: red and black currants 500 g each, sugar 1 kg and 300 ml water. The berries are crushed with a crush in mashed potatoes, which should boil together with water. Add sugar and cook, not forgetting to stir. Another 5-10 minutes on the fire and the jam is ready.
2. Ingredients: black and red currants 200 g each, sugar 2 cups and water 1 cup. Black currants are boiled in a syrup of sugar and water over low heat. When the berries burst, add red currants, mix and boil, not forgetting the foam. When the jam thickens, it is poured into jars.

with bananas

The composition of this unusual jam: 1 liter of currant juice, 600 g of sugar and 5 bananas. First, currant juice is prepared, as indicated above, bananas are mashed. All the ingredients are combined, they should boil and cook on a twisted fire for 40 minutes. The jam is ready.

Currant-orange platter is a vitamin C bomb that will help beat a cold when the first symptoms appear.

Required products: 1 kg of red currant, 1 kg of orange and 1-1.5 kg of sugar. Prepared berries are mashed with a blender. Washed oranges with peel are twisted through a meat grinder. The currant-orange mixture is combined with sugar and allowed to dissolve for half an hour. Now the whole mass is again brought to a homogeneous state in a blender, put it on a small fire, let it boil and cook for 5 minutes. The jam is ready for rolling. If not cooked, then it should be stored under nylon lids in the refrigerator.

This jam can surprise with its delicate taste and bright berry aroma. It's also five minutes long.

1. Products: 1.5 cups of red currants and 1 cup of sugar. Pure berries are covered with sugar and give them time to extract the juice, then put on fire. After boiling, the jam is boiled for 5 minutes, stirring all the time and removing the foam.
2. The same ingredients take 1 kg. Juice is prepared from currants: a colander with berries is dipped in boiling water for 2 minutes, then the skin and bones are removed with a sieve. Syrup is boiled from juice and sugar, put into it, allowed to boil and boiled for 30 minutes. Ready.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.

Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

A beautiful garden that blooms throughout the season is unimaginable without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

Poor germination seeds are a frequent occurrence for the Russian market. Normally, the germination of cabbage should be at least 60%. It is often written on seed bags that the germination rate is almost 100%, although in practice it is already good if at least 30% of the seeds come out of such a package. That's why it's so important to choose the right supplier. In this article, we will consider varieties and hybrids of white cabbage, which deservedly received the love of gardeners.

All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have so far failed to bring to life were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will talk about the most interesting of them in the article.

So the red currant bloomed in my garden, I have been collecting all kinds of preparations for the winter from it for many decades. And not just because you like the berry, it is very useful, and some goodies are obtained only from it. What a fragrant compote, a jar is drunk by the family in one evening. And the jelly is unimaginably shimmering in the sun, it won’t work out of any other berry.

Some argue which of the currants is more useful, black or red. Yes, they are all good in their own way, their composition is different and the effect on the body too. But both are useful.

Redcurrant has the ability to lower blood sugar levels, which is very necessary for diabetics. It is also a good diaphoretic and diuretic. It can remove toxins and toxins from the body. Well, and, of course, vitamins that are transferred to all products made with soul and love for a long winter.

Redcurrant for the winter, recipes

Personally, I know a lot of redcurrant recipes. I have a fairly large area for bushes. But I try to use recipes with little or no heat treatment. The taste is delicious, but I want to keep more vitamins that we need so much in winter.

There are many recipes for which the berry needs to be chopped. With modern kitchen helpers, this is not a problem, but I still prefer to rub it through a sieve or squeeze the juice through cheesecloth, somehow it turns out tastier.

Red currant jelly

Yes, it is with this recipe that you need to start, because it is from the red currant that jelly is best obtained. The berry is gelled superbly without any additives.

We will need:

• Kilo berries
• Kilo of sugar
• Half a liter of water

How to make redcurrant jelly:

We thoroughly wash the berries and select the twigs, remove the tails. we fall asleep in a container and fill it with water, turn on the average temperature and bring to a boil, just until the moment when the water begins to spurt. We remove it from the stove and install a colander on another saucepan, where we will drain the liquid and wipe the juice. In order to achieve pure juice without stones and skins, take a fine sieve and a wooden spoon. A berry that has already been in boiling water is very easy to wipe. We rub the juice into the water where it was boiled.

Separately, we will prepare a marlechka, folded four times, in order to squeeze the cake well. We will get pure juice in a saucepan, into which you need to pour all the sugar at once and put on fire, first set the average temperature, then, after boiling, reduce and cook for half an hour.

When time passes, jelly can be poured into jars, take small ones, no more than half a liter. On top of the jelly, you can pour a teaspoon of sugar or put parchment. When cooling, the jars do not need to be turned over.

"Live" redcurrant jam without cooking

This jam is stored only in the refrigerator, so you can’t make a lot of it. But what is the use of one jar, open in winter, how many vitamins !!!

What will be needed:

• A kilo of berries
• Two kilos of sugar

How to prepare live vitamins:

As always, at the beginning we need to sort out the whole berry. Here it is impossible to prevent the ingress of unripe fruits or already overripe berries, we also carefully remove all the tails. Then you need to properly drain the water and dry the berry.

We will sterilize all the items that we will use to make this jam, you can simply scald it with boiling water.

We scroll the berry in a meat grinder, it’s easier for me to chop with a blender. Then carefully wipe it through a sieve to remove all the bones. Pour sugar into the resulting juice. Yes, you still need to squeeze the cake, there is a lot of juice left. Stir the sugar with a wooden spatula or spoon until completely dissolved. Then we lay out the jam in sterile dry jars and put it in the refrigerator.

Red currant jam

If jelly can be added as a filling to cakes and shortbread pastries, then redcurrant jam is just great in a homemade holiday cake.

To prepare it, we will take:

• Kilo of currants
• One and a half kilos of sugar
• Half a liter of water

How to make jam:

It takes longer to cook jam than jelly, but it is somewhat easier. We also thoroughly wash the sorted berry and leave it in a colander. Let's boil a little water in a saucepan and in the same colander we will lower the berry for a couple of minutes for blanching. Then we pour it into the container where the jam will be cooked until tender, and trample it with a wooden pestle, or you can knead it with a wooden spoon.

Pour water into the berry mass and immediately add all the sugar. We begin to cook, the process will be long, you need to boil more than twice. Then you need to check that the drop does not spread. That's when it'll be ready. It remains to decompose into jars. You can store it at home.

Red currant jam

We will need:

• A kilo of berries
• Kilo of sugar

How to make redcurrant jam:

We sort the berries and wash them under the tap in a colander, leave it for a while so that the water is glass. But do not leave it like this for more than half an hour, the lower berries will begin to choke.

Pour the berries into a stainless steel bowl and pour the whole volume of sugar at once. let stand for a couple of hours, no longer needed, currants give juice very quickly.

We transfer the container to the stove and, while stirring, bring to a boil, boil for only a couple of minutes, this is enough for red currants. Immediately pour everything into jars and can be stored under nylon lids if they are tight.

Red currant jam

Jam is made in almost the same way as jelly, only the mass is thicker, due to prolonged boiling. Jam is very convenient to store, no refrigerator is required, and homemade cakes with it are very tasty.

What you need for jam:

• Kilo red currant
• Kilo of sugar

How to cook redcurrant jam:

For jam, you can also take an overripe, rumpled berry. we sort it out, wash it and remove the water, you can sprinkle it on a towel in one layer to dry. Then we crush the berry with a wooden pestle. If you don’t like the bones in the jam, you can also rub it through a sieve.

We mix the berry mass with sugar immediately in the cooking container and begin to cook. First, you can set the average temperature until everything boils. But then you definitely need to reduce and cook already at the very minimum, you will have to cook for a long time until you achieve the desired consistency. The marmalade is usually ready when it begins to flake off the sides of the pot. Jam, like jam, can be stored in a regular cabinet in the kitchen.

Red currant juice

Natural and fragrant, everyone likes it without exception. Prepares quickly and keeps well.

What will be required:

• Three kilo berries
• Half a kilo of sugar
• One and a half liters of water

How to make juice:

We sort out the berries, but the twigs can be left, it will be more fragrant, and they do not interfere. Pour water in a saucepan and cook for about 10 minutes. Then you need to strain the berries and rub through a sieve, you can squeeze through cheesecloth, so it turns out better. Pour sugar into the resulting juice and let it boil over low heat for five minutes. Pack in jars.

Red currant compote

Something, but I always close a lot of redcurrant compote, because we start drinking it without waiting for winter, but as soon as the jars cool down.

What we will need:

• Berry
• Sugar

How to cook:

Wash the berries well. I don’t cut ponytails for compote, on the contrary, I try to pick more with clusters, they look so beautiful. I make compote only in three-liter jars. I fill with berries by a third, maybe a little more. I measure the amount of water, just pour cold water into a jar of berries and then pour it into a saucepan.

I add one and a half cups of sugar to each three-liter jar, boil the syrup, it should cook for about five minutes until it becomes transparent. and immediately pour boiling into the berries, to the very neck, so that there is no air left in the jars. I roll it up, turn it over on the lids and wrap it in a warm blanket.

Whatever you say, it is very convenient to make jam this way. Some generally cook all the jam only in a slow cooker.

What will be required:

• Two kilos of berries
• One and a half kilos of sugar

How will we cook:

It is necessary to rinse the berry, remove all debris and allow to dry. Then we fall asleep in a bowl with sugar and let stand until the juice begins to appear and the sugar melts. Stir with a wooden spoon and cook for 20 minutes in the stew mode with the lid closed. Pour into jars immediately.

Redcurrant jam with apples

We will need for cooking:

• Kilo berries
• Half a kilo of apples
• One and a half kilos of sugar
• Lemons half a teaspoon

How to cook:

The berry needs to be washed, all debris removed and spread out to dry in one layer. Apples need to be freed from the core and peel, cut into small cubes and, so as not to darken, hold for half an hour in water with citric acid. Then drain the water off them and let them dry as much as possible.

You need to pour sugar into the water and boil the syrup, then pour the dried pieces of apples into it and cook for ten minutes. Then pour the berries there and just bring to a boil. Allow to cool, at the end put it back on the stove and cook until it is ready. Pack in jars.

Frozen redcurrant

Of the ingredients, you will only need a clean berry without debris, preferably dried and of good ripeness.

How to cook:

Sort the berry itself, wash it and spread it on a towel in one layer. Wait until dry. Then lay out in containers or bags and immediately place in the refrigerator, in the freezer. You can store such a berry until the next season, if you do not defrost it. In winter, you can cook compotes from it, eat it simply with sugar, add it to the fillings.

Every gardener grows red currants in their summer cottage. This is one of the most useful and tasty berries, which is tasty both fresh and after conservation, and in dishes such as jellies, jams, compotes. How good it is that nature can delight us with such fruits! If they are in abundance on the site, then you will probably be wondering how to cook currants for future use. We offer readers of the Popular Health website several useful and simple recipes.

cooking recipes

There are several ways to prepare winter stocks. But the maximum amount of vitamins and useful properties is preserved with a cold method of preparation, without heat treatment. One of these dishes is currant jelly, which can be cooked both hot and cold.

Cold preparation of redcurrant jelly

For 1 kg of ripe berries you will need 1 kg of sugar. Currants need to be cleaned of green twigs, debris, rinsed and dried on a paper towel. Pass the berries through a meat grinder or chop with a blender. Grind the resulting mass through a sieve or use gauze. Add sugar to the finished puree, mix well so that it dissolves completely.

Put the resulting jelly-like mass into sterilized jars, cover with soft lids and put in the refrigerator. Such yummy can be safely stored until the next season. Jelly will be an excellent addition to tea, desserts, pastries, fruit salads.

Hot preparation of red currant jam

For this recipe, you need to take 1 kg of fresh berries and 800 grams of sugar. To improve the flavor, you can add a pinch of vanillin.

Pour the washed berries into a saucepan, add 1 cup of cold water, put on low heat and bring to a boil. After that, remove from heat, fold in a colander or on a two-layer gauze. Pour the resulting currant mass back into the pan, add sugar and pour in vanillin. Bring to a boil again and cook for 1-2 minutes.

Pour the puree composition into pre-sterilized jars and seal with lids. Turn over and leave to cool, after a day remove to a cool dark place. Unlike a cold-processed product, this one can be stored for up to 3 years.

Harvesting red currants in their own juice

All useful substances and vitamins will be preserved in this dish. The berries must be carefully separated from the twigs, put in an enameled container and left to let the juice flow. At this time, you can sterilize the jars.

As soon as there is enough juice, the berries will be completely covered, they need to be transferred to jars and pour the juice evenly. Roll up the lids, pasteurize for 20 minutes, then cool and store. Such a blank in winter can be used for cocktails and drinks, for soaking cakes and pies, and the berries themselves will be an exquisite decoration for desserts, ice cream. This recipe is also useful for the lack of sugar, so it can be eaten by people with diabetes or losing weight on a diet.

How to cook soaked red currants for the winter?

To prepare delicious pickled berries, you will need to collect 1 kg of red currant and a few leaves. For syrup: 700 ml of water, 200 grams of sugar, a few cloves, cinnamon.

Rinse fresh whole berries, put on a towel and dry. Rinse the leaves with water, pour over with boiling water and lay on the bottom of the container for soaking. Sprinkle currants on the leaves. Now let's make the syrup. Put water on fire, add cinnamon, cloves to it, bring to a boil. Pour sugar, cook for another 2-3 minutes, and then let cool to room temperature. Pour the syrup over the berries and place a load on top. Keep at room conditions for two days, and then rearrange in a cellar or refrigerator.

You can eat ready-made soaked currants after 2 weeks.

Aromatic redcurrant jam

If juicy berries ripen in abundance on your site, you can cook a lot of delicious things from them to save for the winter. For example, jam. You need to collect berries together with twigs, this will preserve their integrity. Then they are cleaned, quickly washed and dried.

Pour 1 kg of fruit with 100 ml of cold water and send to the stove over high heat. With a rapid boil, cook for 5 minutes, then crush the berries or chop with a blender. Pour 1.5 kg of granulated sugar into the resulting mass, but in small portions, stirring constantly.

Now the jam needs to be boiled until it acquires the consistency we need. Depending on the condition of the berries, this process can take from 25 to 45 minutes. You need to look at the mass: if a spoonful of jam does not spread over the plate, then it is ready (thickening will be stronger after cooling).

To speed up cooking, the berries can be initially chopped with a blender. To get pitted jam, berries need to be blanched for 2-3 minutes over high heat, and then rubbed on a sieve. Stir the pulp together with the juice with sugar, boil for 10 minutes, then cool. Repeat boiling three times, and then pour the jam into sterilized jars.

In combination with currants, you can use other berries: raspberries, gooseberries, cherries. As part of the jam, an amazing rich taste is obtained. This preparation can be stored in the refrigerator for up to 2 years. This delicacy can be eaten with tea, added to desserts and pastries. It is useful for both children and adults in the cold season with a lack of vitamins.

This is the berry that grows in almost every garden in our country. What can you not boil from this sour, pleasant berry. From red currants, as well as from cherries or cherries, jam, jelly, jam, jam, compotes and all that come out. With all this, you can then stuff pies, dumplings, bake pies.

We underestimate the redcurrant, preferring blackcurrant more. Meanwhile, it is no less useful, and preparations for the winter from it are just as tasty, even original, since red currants have their own flavors and qualities, especially gelling. Let the berry be a little sourer than its black sister, in winter it is simply irreplaceable. Tea with fragrant jam, a piece of fresh loaf with jam, a glass of pleasant compote, a plate of diet fruit soup- what could be better in winter, when these delicious and, by the way, healthy twists only remind us of summer.

Yes, and it would not hurt to talk about its benefits. After all, there are a lot of useful things in red currant. Therefore, it is popular for fevers, for bleeding, it is used as a diaphoretic and diuretic, for diabetes and gout.. It is highly valued for its quality to boost immunity.

Freezing red currant - how to freeze berries correctly?

If you do the right thing with this beautiful berry, then you can prepare it not only in canned form. The first option is freezing. To preserve currants in this way, you do not need to do so much. The first is to sort out so that rotten or green specimens do not come across. Do you remove twigs and leaves? It's up to you. I do not clean, because in winter it is a pleasure to see a cluster of currants. Yes, and brew it all with boiling water - how to return to the summer. We wash the berries. Be sure to dry it, and only then put it in a bag or, if the refrigerator is spacious, in a container.

Currant ready to freeze

How to candied red currants - a recipe for candied berries

No less enjoyable treat. Open the jar and the scent is all over the house! A very fragrant berry. In this case, the currant must be removed from the branches before being washed under running water. Because it will be a ready-made product that you can eat with a spoon, put in tea. After rinsing under running water and removing all unnecessary, we will fill the currants in proportion - 1 kilogram of berries per one and a half kilograms of sugar. We do everything gradually: a layer of berries - a layer of sugar, a layer of berries - a layer of sugar, and so on - until we use everything. Usually I prepare sterilized jars and lids in advance so that they are dry and cool, so I put the berries in them, quite lightly tamping with a spoon. We store in the refrigerator.

candied currant

Compote and fruit drink from red currant - we make sweet drinks right!

By the way, currants can also be dried, but this is troublesome, because I never do this. But to close the compote with her participation - yes, I practice. Why my berries, I tear them off the branches, wash them again and put them in sterilized jars at the rate of berries for a third of the jar, the rest is syrup. But, as with cherries and cherries, there are several ways to twist. I will tell you about a few that I have already practiced myself. You can pour syrup (sugar - according to preferences, if you like sweet compote, then put one and a half times more per liter of water if you put it when preparing regular compote), and immediately close it, but you need to store such compote in the cold.

Pour boiling water into a jar

This tart taste and aroma will be even brighter if you pour syrup twice, let the berries stand for the first time, and twist everything the second time. You can sterilize compote, which will have a minimum of sugar. You can boil water with sugar, dip currants into it, putting it in a colander. Then hold for five minutes in boiling water, leave under the lid for the same amount of time. After we crush the berries, strain from the pulp and close. It will be incredibly delicious! By the way, from a currant, say, from a frozen or candied one, a chic fruit drink is also obtained. The color is simply incomparable, and the taste is even more incredible!

Morse ready

Red currant jelly

Yes, yes, currant berries have a marvelous quality - to gel. Therefore, taking advantage of the moment, we will prepare redcurrant jelly for the winter. But it will be difficult to resist and not eat all this, beware! So, we clean the berries from twigs and leaves, rinse well under water. Sprinkle with sugar and mix thoroughly. Then it is desirable for us to press the currants with a spoon in a sieve or in any other device convenient for you. So she will let the juice go faster.

While the mass is standing, and we have 10-15 minutes, we will prepare jars and lids, they must be sterilized and dry. See that the juice has gone and the sugar is melting? We mix everything and send it to the gas. But cook over high heat and only 5 minutes, actively mixing sugar with berries. As soon as the foam appears, it must be removed. In a word, after 5 minutes we will remove everything from the heat and, when it cools slightly, rub it through a sieve. Bring the squeezed to a boil, pour into jars and twist. By the way, a great jelly is obtained if you do not boil it - sprinkle the berry with sugar, let it release the juice, squeeze it out as much as possible. Keep refrigerated. The yummy is incredible! By the way, if you cook for diabetics, you can add fructose.

Red currant jelly

Redcurrant jam - we cook a delicacy for the winter wisely!

Currant jam recipes are also enough. There is also a quick one, when everything is ground with sugar (2 kg per 1 kg of berries), laid out in dry sterilized jars and stored in the cold. It is possible, after washing the sorted berries and drying them, grind them in a blender or through a sieve. But first, pour sugar into the mass, mix until it dissolves completely and the juice comes out.

Redcurrant let juice

After that, in hot form, we decompose into sterile jars and close with plastic lids. We store in the refrigerator. And now - to the traditional recipe, with cooking. It will take a kilogram of sugar per kilogram of berries and a glass of water. This will be a gelled jam. Put the clean berries in an enamel bowl, pour in water and boil for two minutes. Wipe, add sugar and cook for half an hour. This jam must be hot rolled up with lids.

Jelly currant jam

There is an easier recipe. Mix a kilogram of currants with two kilograms of sugar. The berry itself will not give juice, therefore we remember it with sugar and send it to the fire. As soon as it boils, cook for 10 minutes, constantly stirring the jam. Then you need to pour the jam into jars. Since there is a lot of sugar, you can store the jam under a plastic lid, but in a cold place, you can tighten the lids as usual. Jam, when infused, will be incredibly tasty. This is an excellent preparation for pies, pies and so on. Instead of sugar, you can add honey to currant jam, and cook almost the same way as with sugar. You can add various fruits and berries that have already ripened, and even a banana, nuts, to currants, preparing jams, marmalade, jam and similar dishes. In winter, you will be glad that you were not too lazy to pick a berry and make not so much of everything!