An easy way to preserve red currants. Red currant jam

The benefits of red currant explained great content in it beneficial trace elements. You can pamper yourself with a berry at any time by making preparations from red currants, for which there are a great many cooking options for the winter.

The classic way to harvest red currants

Redcurrant jam has a beneficial effect on the body: it reduces the level of acidity in the stomach, improves metabolism, promotes hematopoiesis, improves immunity, and reduces the risk of tumors. She owns and therapeutic effect, due to which it is recommended in winter for colds. It does not lose its useful properties even during heat treatment, so red currant blanks for the winter can be made without cooking, and by boiling long time.

Washed berries must be dried before preservation.

To make jam according to the traditional recipe, you will need berries and sugar in equal proportions. You can add vanilla or citric acid, optional. To prepare the berries, you need to cut off the leaves, twigs, stalks, rinse well. Putting the currants in a saucepan or bowl, you need to cover it with sugar. This will cause juice to appear. To speed up its release, or if the berries are a bit dry, you can put the container on slow fire. So the currant warms up, softens, bursts and releases juice.

Currant jam

On low heat, boil the workpieces and sweat until the sugar disappears. It will only take 5-7 minutes. After cooling the mass a little, you need to strain it, as the berries are deformed and acquire an unaesthetic appearance. To complement the syrup with all useful substances contained in the currant, the cake must be rubbed through a sieve. At the same time, the bones and skin will not fall into the jam. Arrange the jam in containers, roll up. Such a product can be stored all winter and even longer under a regular lid in the refrigerator.

How to make jam without boiling

Few berries can be preserved in their natural form for winter consumption. The recipe for making without cooking assumes the absence of heat treatment, due to which maximum amount vitamins remain in finished product and makes it even more useful, especially for a cold or flu.

The blank without cooking must be stored in the refrigerator

You will need currants and sugar in a ratio of 1: 2. Exit finished products equal to the mass of sugar. The process goes like this:

1. Berries prepare, wash, dry.
2. Put currants with sugar in small portions into a plastic container and knead with a spatula. It must be wooden. Metal utensils should not be used, they are prone to oxidation under the influence of the acid contained in currants.
3. Knead and mix the mass until the sugar crystals disappear.
4. Sterilize jars. Pour jam into them.
5. You can sprinkle sugar on top and close the lid. It is not worth rolling jars; jam prepared without boiling is perfectly stored for more than a year at 0 °.

Attention! It is not recommended to use a blender to speed up the grinding of currants. In this case, such a valuable vitamin C is destroyed.

What is five-minute jam

This recipe for redcurrant jam allows you to keep the berries whole. It is prepared very quickly, as the name implies. Takes much more time preliminary preparation berries. It is necessary to remove all leaves and twigs, cut off the tips with scissors and thoroughly rinse 1 kg of berries.

1. Boil syrup: 200 g of water and 0.7 kg of sugar.
2. Dip the berries in it.
3. Boil 5 minutes.
4. Remove the container from the heat, add another 0.7-0.8 kg of sugar, mix quickly.
5. Roll up.

There are skeptics who deny this cooking option. They prefer longer heat treatment to be sure of the safety of the product for the whole winter. You can use a simple recipe:

1. Prepare the syrup from the entire volume of sugar.
2. Pour the berries, after boiling, hold on low heat for 5 minutes.
3. Leave the workpiece to cool.
4. Boil again and simmer for 5 minutes.
5. Leave to cool.
6. Rinse again for 5 minutes.
7. Arrange in banks, roll up.

Don't forget to skim off the foam while cooking.

Advice! To prevent the berries from disintegrating, they do not need to be stirred. It is better to shake and shake the saucepan a little.

Delicious and fragrant jelly

What is most famous for red currants from blanks for the winter is delicious and fragrant jelly, which has the appropriate consistency and amazing color. There are many options for its preparation. Most traditional recipe looks like this:

1. Wash and prepare berries.
2. Juice is required from 1 kg of currant. To facilitate this task, it must be crushed in any way: in a combine, blender, mortar.
3. Squeeze the juice through cheesecloth and a fine sieve so that the thick does not get into the jelly, otherwise it will not be transparent.
4. Put the juice on the stove. Add 1.3 kg of sugar.
5. Boil for 30-40 minutes. Readiness should be checked by dropping a drop of liquid on a saucer. When it becomes thick, stops spreading, the jelly has acquired the desired consistency.
6. Pour into containers, seal. The jelly will thicken fully when it cools.

Currant jelly

Advice! To make the berries softer to simplify the extraction of juice from them, you can simmer them for 1-2 minutes with the addition of a small amount of water on the stove.

There is an easier way to make jelly. It is necessary to boil the syrup, and pour redcurrant juice into it. Thickening will accelerate, it will take only 5-10 minutes.

Jam without sugar

Not everyone likes jam with a high sugar content, and for some it is simply contraindicated. But there is a way out - sugar-free jam. It allows you to preserve the natural taste of red currant. The recipe for its preparation for the winter is quite simple:

1. In a pasteurized jar, you need to put washed and prepared berries.
2. Pour water into the pan, spread a rag on the bottom and put a jar of berries. The water level should reach the top edge of the jar.
3. Determine the capacity for a small fire.
4. When the water heats up and boils, the berries will begin to release juice and boil in it.
5. Periodically, it will be necessary to add currants several times, as it settles.
6. Falling asleep to her last time, you should cover the container with a lid and sweat for another 1 hour.
7. Roll up. Wrap until completely cool.

Redcurrant, prepared for conservation

For diabetics, it is recommended to prepare sugar-free jam using honey instead. It must be taken in proportion to the currant 1: 1. Syrup is boiled on water and honey, into which the berries fall. Boil them a little to make them transparent. Transfer to jars and seal. Despite the fact that the workpiece is sugar-free, palatability it is not reflected.

Jam with additives

Redcurrant goes well with many fruits: bananas, oranges, apples, raspberries, strawberries. Assorted currants also have excellent organoleptic properties.

The recipe for jam for the winter with the addition of apples looks like this:

1. Boil syrup: 0.4 l of water, 0.9 kg of sugar.
2. Sort and rinse 500 g of currants.
3. Boil the berries until they soften and deform.
4. Wash 500 g apples, cut into slices, remove the seeds.
5. Pour apples into the mass, cook until everything thickens.
6. Plug into banks.

It turns out thick jam with apple slices. Ideal for rolls, pies and cookies as a filling.

Currant jam with apple

Jam with oranges has an unusual rich taste. Recipe:

1. Prepare 1 kg of berries, rinse.
2. Cut 0.4 kg of orange, you will need to remove the seeds, and leave the zest.
3. Twist everything through a meat grinder.
4. Add 1.4 kg granulated sugar. Mix thoroughly with sugar.
5. Boil, remove from oven.
6. Clog.

Orange will give currant jam a very unusual taste

Banana jam has an original color and exquisite fragrance And amazing taste. The recipe for preparing a blank for the winter is very simple:

1. Squeeze juice from red currant. It needs 1 liter.
2. Mash 1 kg of bananas or process with a blender to a puree consistency.
3. Mix the workpiece data.
4. Pour 0.5-0.7 kg of sugar into a bowl.
5. Simmer over low heat for about 40 minutes.
6. Clog.

Redcurrant blanks are well stored, so they will delight you not only with cold winter days, but also in the spring, when it is so necessary to make up for the lack of vitamins.

Steps for making redcurrant jelly: video

Red currant blanks: photo

In our country, there is another culture that grows in almost every garden plot, and which is honored by both old and young - this is red currant. We will tell you about what redcurrant preparations are in the article: we have collected for you best recipes jams, jellies and frosts, with and without sugar, with and without cooking.

Red currant - the queen of taste

The scarlet berry, like its closest relatives (chokeberry and white currant), is considered a wonderful ingredient for cooking huge number all kinds of goodies:

• amazing jams with healing properties;
• ruby jelly with a unique aroma;
• saturated compotes;
• fragrant jams;
• flavored juices.

Red currant contains almost as much vitamin C as lemon

Red currant tastes somewhat different from traditional black currant: it has a pleasant sourness, so gardeners mostly grow this unpretentious crop for canning purposes. In addition, the berry, due to its composition, is well gelled during the harvesting process, so it can be easily obtained from it thick jams and jam without resorting to special gelling additives.

Gourmets take note! Scarlet berry with sourness is often added to custards for cakes and other pastries, adding freshness of taste. From it you can cook unusual fruit soups, puddings and other desserts.

Redcurrant - a powerful vitamin cocktail

The fruits of this scarlet berry, be it fresh currant or canned, they are distinguished by an incredible healing effect, not inferior to raspberries. Only a baby has not heard of this. The content of organic acids, fructose, vitamins A, P and C in this berry exceeds their amount in chokeberry culture, and wide range B vitamins have a real effect on the body therapeutic effect- the culture is often used as an effective diuretic, diaphoretic, anti-febrile and hemostatic agent, protects against strokes.

From red currants, you can cook not only jams, but also juices, fruit drinks and compotes

Regular use is also recommended for those suffering from diabetes and gout, because the berry normalizes metabolic processes and activates everything defensive forces organism. Summarizing the above, we can conclude: fresh fruits, as well as preservation from red currant, is an amazing natural healer that relieves the symptoms of flu and colds, improves general state and boosting immunity (for this purpose, the use of currants is especially recommended by doctors in the off-season).

If redcurrant grows in your garden plot, but you have never harvested it for the winter, then we highly recommend trying it! You definitely won’t have to regret this, because redcurrant preparations for the winter do not take much time and will not require special strength from you, and interesting recipes with and without boiling there is a great variety.

Attention! main feature cooking currant jams and jamming lies in the fact that preservation is not complete without rubbing through a sieve. This will allow those who do not really like to find them in the finished product to no longer think about the skin and bones.

If you prefer maximum benefits with minimum effort, we recommend trying the cold canning recipe. currant jam without resorting to heat treatment.

"Cold" jam

The cooking recipe involves the use fresh fruit and sugar (ratio 1:2). To begin with, the berries are sorted out, carefully washed, dried and crushed using a meat grinder (it can be a blender). If you have a wooden spoon or spatula on your household, great! It will come in handy for mixing grated berries with sugar. The berry mass must be stirred until the sugar is completely dissolved. Transferred to clean jars ready-made puree and sealed with lids. It is better to store such a product only in the refrigerator.

Cold jam has a lot of poles: from ease of preparation to preservation of vitamins

Ruby jelly jam

To prepare a delicious dessert, you will need freshly picked berries, sugar (1: 1 ratio), water (200 ml). Sorted and washed currants are placed in a container, filled with liquid, brought to a boil and boiled for 2-3 minutes. Then the mass is rubbed through a sieve. Sugar is poured into currant puree and boiled for 20-30 minutes, after which the mass is poured into sterilized jars and hermetically sealed.

Red currant jam is a dessert that boosts the immunity of the whole family during the cold season

Of course, there are many recipes for jams from fresh currant berries with the addition of sugar, honey, apples, vanillin, walnuts- each of these components is able to make the currant delicacy more interesting, and its taste more vivid and unexpected.

Amazing walnut-honey currant jam

To prepare the treat, you will need the following ingredients:

• red currant fruits;
• apples;
• sugar (0.5 kg);
• natural honey (1 kg);
• walnut (300 g).

The berries of the red currant are sorted, washed, placed in a bowl, filled with water, and then slightly boiled. The softened fruits are ground through a sieve or crushed with a blender. The resulting mass is set aside for a while, and from granulated sugar and natural honey syrup is being prepared. Then it is boiled, added apple slices, crushed walnut. All this mass is brought to a boil, currant puree, which we have already prepared, is poured into it, and continues to boil for about 1 hour.

You can add any nut whose taste you like to currant and nut jam

Attention! Remember the need for constant stirring, make sure that the jam does not burn! Engage in conservation with love and warmth!

The finished treat (otherwise it cannot be called) is laid out in jars and hermetically sealed.

As you have noticed, there is nothing supernatural in the cooking technology and recipe, but what an unusual taste culinary perfection will have! You can't even imagine! Such a dessert is not a shame to serve on celebratory tea party for cakes and ice cream!

Purple Currant Jam

For harvesting, stock up on freshly picked berries (2 kg), cherries (1 kg) and sugar (1 kg).

Puree is made from currant fruits, sugar is added, the resulting mass is boiled until thickened. The remaining fruits are washed, sorted, pitted and transferred to berry mix. The mass is boiled again until cooked. When cooking, the jam must be stirred, and at the end put into jars and cork.

Do not be too lazy to rub the jam through a sieve - the dish will be unusually tender

No less unusual taste is obtained from watermelon-currant jam.

Watermelon-currant jam

To prepare such an unusual jam, you will have to stock up on watermelon pulp (1 kg), fresh currant berries (1 kg) and sugar (1.5 kg).

Sorted and washed berries are ground with sugar, chopped watermelon pulp. The mass is placed on the stove and boiled. You are provided with an aroma in the kitchen, it remains to show your willpower and cook the jam until cooked - and this is about 30 minutes. The boiled mixture is rubbed through a sieve and packaged in sterilized jars. It is recommended to store the currant miracle in the refrigerator.

Currant juice

To make the juice rich and fragrant, you will need freshly picked berries (3 kg), sugar (0.5 kg) and water (1.5 l). Currant fruits are moved, washed, filled with water and boiled for about 10 minutes. Then we take gauze and filter. It's time to add all the sugar and bring the strained juice to a boil.

Currant juice will be loved by all members of your family

You do not need to boil for a long time: just 2-3 minutes is enough, after which hot juice spills over three-liter bottles and sealed with lids. You can store such a drink for a long time, but whether it will work out or be drunk by the household in the fall is another question!

Freezing red currants

You can freeze a berry for the winter using two methods:

Method number 1 (without sugar). fresh berry sorted, washed and dried. The berries are laid out in a single layer on a baking sheet and placed in the freezer. Then they are transferred to bags and returned to the refrigerator again, but for long-term storage.

You can use frozen currants in winter for any dishes, as you would with fresh berries.

Method number 2 (with sugar). Sorted currants sprinkled with sugar are crushed with a blender, packed in containers and sent to the freezer.

Of course, all these goodies can be bought in the store. But why, if you can cook at home with love and care for your loved ones unusual recipes for the winter? Culinary inspiration for you!

How to make redcurrant jam: video

Red currant blanks for the winter: photo

Somehow, this type of preparation, such as redcurrant jam, is not very common. For the winter, we cover more jellies and jams from this berry. Most likely this is due to the peculiarity of the berry for gelling. Yes, and redcurrant jam looks very nice, and compotes, yummy!!! But still, we cook jam from it, so, with a seagull, indulge or dilute the fruit. Sometimes there is simply not enough space for compotes in the cellar, and jam concentrated compote, diluted to taste and drink.

• 1 How to cook redcurrant jam
  • 1.1 Redcurrant jam, recipe
  • 1.2 Red currant jelly
  • 1.3 Red currant and raspberry jam
  • 1.4 Red and black currant jam
  • 1.5 Red currant jam 5 minutes
  • 1.6 Redcurrant jam in a slow cooker
  • 1.7 Red currant jam without boiling
  • 1.8 Red currant juice jam with strawberries
  • 1.9 Redcurrant and orange jam
    • 1.9.1 Redcurrant jam, video

How to cook redcurrant jam

In general, it is almost similar, as well as from other berries that we all love, and which grow on our personal plots. It’s just that there are some features that you need to take into account when cooking, and that’s it. And, of course, the berry must be properly collected and properly prepared for cooking.

Redcurrant ripens very quickly and then becomes very tender, bursts quickly. Therefore, it must be collected on time and not left in the water for too long. It is best to rinse immediately and let the water drain quickly.

From red currants you can make jam without cooking. A traditional jam cook for no more than fifteen minutes, otherwise you will not like the taste.

Redcurrant is a berry with sourness, so usually the sugar rate is one to one and a half. There are recipes where a larger or smaller dose is taken, but it all depends on the cooking time.

The pectins in red currants gel the jam well, it turns out very beautiful, and some people like the sour taste much more than just sweet.

Redcurrant jam, recipe

This is the most regular recipe jam, which I make especially for fruit drinks. Such jam is quickly prepared and stored for a long time just in the cellar or somewhere in the locker.

For him you need to take:

• Kilo of red currant berries
• One and a half kilos of granulated sugar

How we will prepare our delicious jam:

The berry must be cleaned of tails, twigs and any debris, rinsed under a tap or in a basin of water. I let the water drain well, in general I rarely add water to jam, I prefer to cook in own juice. And for this, I immediately fill the berry with sugar in the cooking saucepan, for red currants, a couple of hours will be enough to give juice.

After the time has elapsed, I mix the contents and put it on a moderate temperature, wait until it boils and do not leave it unattended. After boiling, the flame must be reduced so that bubbles only slightly appear on the surface. You need to stir all the time and remove the foam. After fifteen minutes, the jam is ready, immediately pour it hot into small and medium-sized jars and close the lids, you can screw them.

Red currant jelly

We will take for the recipe:

• Kilo berries
• Kilo of sugar
• Full glass of filtered water

How should we prepare:

In general, I don’t really like to mess around with rubbing currants, and indeed any other berry, but that’s how it turns out tastier. Checked. Therefore, I put the already washed berry in boiling water for a couple of minutes. It is blanched and after that it is very easy to rub it through a sieve, you just need to rub it with something wooden, a spoon or a spatula. The remaining cake can still be squeezed through cheesecloth.

I already mix the currant mass with sugar in a saucepan and set it to boil. After boiling, I cook for about half an hour, only stirring almost constantly. Then I package beautiful jam-jelly in jars. After cooling, it will thicken even more.

Red currant and raspberry jam

For this recipe we take:

• Kilo of red currant berries
• Half a kilo of raspberries
• One and a half kilos of granulated sugar

How to make jam:

We wash everything, raspberries usually just need to be rinsed if they have not been subjected to any treatments. We immediately mix everything and sprinkle the berries in layers with sugar, so they will give the juice faster, in general, you need to let them stand in this form for three hours in a warm place.

As soon as you notice that the sugar has melted, mix the entire berry mass and send it to the stove, bring to a boil faster at medium temperature, then lower it and cook for about forty minutes, stirring well with a wooden spatula and removing the foam. You need to lay out the jam immediately and roll up the lids. It should cool slowly, so it is better to wrap it up.

Red and black currant jam

For this delicious jam we will take:

• Kilo red currant
• Kilo of black currant
• Two and a half kilos of sugar

How we will need to cook:

We wash the berries, sort out, remove debris and ponytails with pedicels. Black currant gives its juice longer, so we keep the berry covered with sugar, overnight in the refrigerator or cool place. Then we stir everything well.

We cook the jam in the same way, first we wait for it to boil, and then we cook it for half an hour and immediately pack it into jars, turn it over and close it with something warm.

Red currant jam 5 minutes

What we need:

• Kilo red currant
• Glass of water
• One and a half kilos of granulated sugar

How to cook the right five-minute red currant:

We free the berries from twigs and any debris, quickly rinse running water and spread in a single layer to dry. At this time, we brew the syrup from sugar with water so that it becomes transparent, for this it is enough to boil it slowly for five minutes.

There we fall asleep the berry, which has already dried up after the water, and let it boil. As soon as it boils, we detect five minutes and turn off the fire. We spread the contents of the pan into jars.

Redcurrant jam in a slow cooker

For him we will take:

• A kilo of berries
• Kilo of sugar

How to cook:

First, as always, we remove all the garbage, spoiled berries and twigs, rinse and let the water drain as much as possible. Immediately in the multicooker bowl, pour the berry with sugar and let it stand for a bit so that the juice appears slightly.

As soon as the sugar begins to dissolve, close the lid, put it on stew and set the time for an hour. Ready jam put into jars.

Redcurrant jam without cooking

What to take:

• A kilo of berries
• Two kilos of granulated sugar

How to cook right raw jam from redcurrant:

We choose the most ripe berry, but not crushed, strong and as clean as possible. If necessary, after removing the debris, you need to rinse it and sprinkle it in one layer on a towel. Grind already dried berries in any way that suits you best, using a meat grinder or blender. Then rub through a sieve and berry puree mix well with sugar. We interfere until it is all dispersed and can not be felt. We roll up in sterile jars and store naturally, only in the refrigerator.

Red currant juice jam with strawberries

We will need:

• Kilo of red currant berries
• Kilo of garden strawberries
• Kilo of sugar

How we will prepare it:

First of all, we will need to make the juice itself, from which, in fact, we will make jam. By the way, in this way you can cook with cherries and cherries, it will be very tasty, only the bones will need to be removed.

We thoroughly wash the currant berries and remove all debris. We fall asleep it in a colander, and directly in it we lower it into a pot of boiling water so that the berry is completely hidden. We hold two minutes. Then we easily rub the berry through a sieve and get pure juice.

From this juice and sugar, we will need to boil the syrup. And we wash the strawberries, dry them and, if large, then cut them into 4 parts. Then we lower it into syrup and after boiling we cook for half an hour. Pour into jars and wait until everything cools down.

Redcurrant and orange jam

You will need:

• Kilo of currant berries
• Two medium sized oranges
• Kilo of sugar

How to cook:

Sort and rinse the berries, peel the oranges, cut and remove the seeds. Grind everything together with a blender. Pour sugar, stir and bring to a boil, cook for 10 minutes. pour hot into jars.

Redcurrant jam, video

Currant unique berry. Its advantages cannot be listed. It is rich in vitamins, has a mass medicinal properties Finally she is beautiful and very tasty.

Its main wealth is vitamin C, it does not lose either dried or processed form. Red currant berries contain pectins that remove excess cholesterol from the body and are an adsorbent for intestinal toxins.

These delicious and fragrant berries are easily processed and stored for a long time, so many people make preparations for the winter from red currants, the recipes of which, we decided to bring to your attention.

Recipes for blanks for the winter from red currant

A simple recipe for thick redcurrant jam

For all this wisdom, you need for 1 kg of berries:

• 1.5 kg sugar
• 2 glasses of water

The collected berry must first be washed well, sorted out, and the stalks separated

Pour the finished berries into the cooking basin

Weld sugar syrup and hot, pour the berry

Put on low heat, cook until tender in one go. Do not forget to stir occasionally, remove the resulting foam.

When the jam is cooked, cool, pour into clean jars, close the lid, send to storage in a cool place.

Recipe for red (white) currant mashed with sugar

Rinse the berries well, separate from the stalks, dry slightly, pass through a meat grinder.

Mix with added sugar (for 1 kg of currants - 1.5 kg of sugar), put on the stove, heat over low heat, stirring, until the sugar is completely dissolved.

Arrange in jars, sterilize half-liter for 10 minutes, liter for 15 minutes.

Immediately close the lids tightly and can be sent to the cellar.

Red currant with honey

You will need 1 kg of honey for 1 kg of berries.

Cooked berry (washed and without stalks) in small portions pound with a wooden spoon until mushy.

Add honey, mix everything thoroughly. Arrange in clean jars, close parchment paper and tie tightly with thread. Such currants are stored in a cool place.

Recipe for redcurrant jam without sterilization

To make jam you need:

• 1 kg red currant
• 1 kg sugar
• 0.5 cups of water

Prepare the berry - sort it out, separate from the stalk, rinse well. dry it. It is better to cook in an enamel basin or stainless steel pan

Transfer the prepared berries to a bowl, pour water (if the berries immediately gave juice, you should not add water). Put on fire and boil for 10-15 minutes

Drain the resulting syrup through a sieve, and carefully wipe the remaining mass through a sieve so that all the bones separate and do not fall into the jam

You should end up with a nice ruby ​​currant puree.

Pour sugar, put on a slow fire and cook for 15 minutes after boiling

Arrange in sterile jars, roll up the lids. After cooling completely, the jam will become elastic and jelly.

Currant in own juice

Need to:

For 0.5 kg of berries - 200 g of sugar

Carefully sort the berries, select ripe, unspoiled ones, separate from the stalk, rinse well and rinse with boiled water.

Dry, arrange in clean, sterilized jars, sprinkling with sugar and shaking slightly so that the berry lies tightly. Roll up the lid and sterilize, time for half-liter 5 minutes, liter - 7 - 8 minutes.

Redcurrant jelly without gelatin and sterilization

Cooking delicious, fragrant jelly

For 900 g of peeled, prepared berries, we use 700 g of sugar

Pour the berries into the pan, add 1/3 of the sugar, shake several times to mix the sugar. We crush the berries, squeezing out the juice. We leave for a couple of hours.

After two hours, drain the juice through a sieve and grind the remaining mass. It can be transferred to a separate decanter, pour cold water, in an hour you will have a wonderful fruit drink

And pour the resulting juice into enamelware put on fire.

Pour the remaining granulated sugar in small portions, heat on the stove, stirring constantly until the sugar is completely dissolved.

Do not forget to remove the emerging foam

Boil for 3-5 minutes, then pour into sterile jars and roll up.

The cooled mass is obtained beautiful color, very thick

If you want more thick jelly, then after boiling you need to remove from heat, cool, strain

Put on fire again, bring to a boil, stirring, cook until reduced by 1/3 of the total mass.

Arrange in jars, roll up and warm for another 20 minutes. Store in a cool place

Redcurrant compote two ways

Jam, jams, it's tasty and healthy, but how can you do without compotes. How pleasant it is to open a jar and drink cold compote, it is both tasty and healthy, and perfectly quenches thirst.

For 1 kg of berries you need:

• 600 g sugar
• 400 g water

IN liter jar fits about 700 g of berries and 450 g of syrup.

Methodfirst

Peel the berries from the stalks, rinse, dry.

Pack tightly in clean jars, pour boiling sugar syrup over.

Cover with lids, sterilize 3-liter 40 minutes, and liter 25. Roll up the lids, turn upside down, cover until completely cool.

method two

Blanch the prepared berries in boiling water for 2-3 minutes, cool, spread, compact, into jars, pour over the prepared hot syrup.

Put to sterilize, roll up the lids and turn upside down, cover and keep until cool. Then you can send to the cellar.

Natural red currant juice without sugar

Can be prepared for the winter natural juice. If the harvest is large, why not diversify the range of blanks.

Sort the berry, crush it with a wooden pusher, transfer it to an enameled basin.

Pour hot water(1.5 cups per 1 kg of currants), heat to 60 degrees, leave at this temperature for 30 minutes.

After that, squeeze the juice, filter, heat again until boiling, but do not boil.

Pour into jars under the very neck, so that the juice overflows over the edges, roll up the lids, turn upside down, wrap, let cool. Everything can be stored.

Good afternoon, dear friends and guests of the site "I am a villager"!
Today we continue the theme of red currant, I will talk about simple recipes blanks for the winter and delicious desserts that can be prepared from red currants.

ABOUT useful properties red currant and its use in folk medicine, you can read in, and today we will prepare stocks for the winter.

The most popular blank for the winter from currants - jelly, it can be prepared in a cold and hot way, without adding gelatin. In both cases, the jelly is jelly-like and tasty.

• 1 kg red currants
• 1 kg of granulated sugar

We wash the berries, scroll in a meat grinder or juicer, you can use a blender. We wipe the finished mass through a sieve or squeeze through several layers of gauze.

Add granulated sugar and mix. You need to stir until the sand is completely dissolved.

The result is a jelly-like, beautiful mass, we lay it out in clean jars and close it with plastic lids. It turns out delicious and vitamin jelly from redcurrant.

You need to store in a cool place, stored until spring.

Hot redcurrant jelly recipe

• 1 kg red currant
• 750 gr granulated sugar
• 1 sachet of vanillin

Pour the washed berries into an enamel pan, pour one glass of water and bring to a boil.

We wipe the finished mass through a colander or squeeze through cheesecloth.

Pour the resulting juice into a saucepan, add the remaining sugar and vanilla. Bring to a boil and boil for one minute.

Immediately remove from heat and pour into sterilized jars, seal iron lids and set to cool.

Such jelly can be stored for several years, I cook it every three years. It turns out very tasty, you will lick your fingers.

redcurrant juice recipe

• 3 kg red currants
• 1.5 liters of water
• 500 gr granulated sugar

We wash the berries, fill them with water (the berries can not be separated from the branches) and cook for 10 minutes. Strain through a sieve or multi-layer gauze.

Add sugar to the resulting juice, bring to a boil, boil for 2 minutes and pour hot into jars, roll up and put away for storage. Such juice is stored for a very long time.

It can be used for compotes, jelly and various desserts.

Red currant jam

• 1 kg red currants
• 1 kg of granulated sugar
• 1 sachet of vanillin

Pour the washed berries with sugar, mix and let stand so that the berries give juice. The berries are very tender, easily crushed, I recommend stirring very carefully when cooking.
We put on fire, bring to a boil and cook for 1-2 minutes, the currant itself is good preservative and does not require long-term heat treatment.
Cool and pour into jars, close with plastic lids, you can cover with parchment paper.

Freezing red currants

Redcurrant can be used in several ways.

• We wash and dry the berries, laying them on a towel. Spread the berries on a baking sheet and freeze. We prepare containers or bags, lay out frozen berries and tightly close or tie. Put in the freezer for storage. From frozen berries, you can cook various desserts and bake pies in the winter.
• Pour the washed berries with sugar and mix using a blender. We lay out the finished mass in containers, close it tightly and send it to the freezer for freezing and storage.

redcurrant marmalade recipe

Red currant berries are rich in pectin and are ideal for making such delicacies as marmalade.

• 1 kg red currants
• 1kg of granulated sugar
• 1 sachet of vanillin

We put the washed berries in a basin, add a little water, half a glass, steam over low heat, wipe the finished mass through a sieve or squeeze it through multilayer gauze.
Mix with sugar and put on a slow fire, boil until the volume is reduced by 1.5 times, add vanillin before the end of cooking.

You can pour the finished mass hot into jars and close it with parchment paper for storage, you will bake pies with marmalade in winter.
Hot marmalade mass can be poured onto a baking sheet moistened with water and when it hardens, cut into cubes or other figures, roll in sugar and serve homemade marmalade with tea.

You need to store such marmalade in a candy box, shifting each layer with parchment paper.

And now I want to offer you some delicious desserts and sauce, and I really liked it and my family. Try to cook, delicious and healthy.

For cooking, you can take fresh and frozen berries.

Vitamin cocktail from red and black currants

• 1 cup redcurrant
• 1 cup blackcurrant
• 1 glass of water, can be carbonated mineral
• 6 teaspoons of sugar

We wash the berries, add sugar, chop and beat, add water and mix with a mixer again, pour into glasses, add pieces of ice. If you are making a cocktail of frozen berries, do not add ice.

Red currant juice mousse

• 1.5 cups redcurrant juice
• 50 gr semolina
• 2 tbsp granulated sugar (I get by with 2 teaspoons)

We put the juice on the fire (if you take ready juice with sugar, then do not add more sugar), add sugar, heat, add semolina, bring to a boil and cook for 5-7 minutes.

Cool the mass to warm, and beat with a mixer. Pour into molds and let cool. delicious dessert ready.

Red currant curd dessert

• 500 gr red currants
• 500 gr sugar
• 1 can of sour cream, 200 gr
• 1 pack of cottage cheese, 200 gr

Washed berries are combined with sugar and crushed with a blender. Add sour cream and cottage cheese, beat everything together, lay out in bowls and cool. The dessert is very tasty!

Sauce for redcurrant meat

• 1 kg red currants
• 1/2 teaspoon ground pepper mixture
• 1/2 tbsp salt
• 1 tbsp sugar, no slide

We pass the berries through a meat grinder and separate the pulp from the juice through a sieve, the juice can be obtained in any way.

Squeeze the garlic into the juice, add pepper, salt, sugar, mix everything. delicious sauce ready for meat!

This sauce can also be prepared from frozen berries.

Red currant is a very useful and versatile berry, you can cook a lot of different things from it. delicious meals Desserts are especially good!

I have a lot in my piggy bank delicious recipes redcurrant dishes. I will definitely share with you soon.

The site "I am a villager" wishes you good health and Bon Appetit!
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