Currant syrup. Homemade blackcurrant syrup: how to make currant syrup yourself, step by step recipes
Redcurrant syrup is a fairly popular preparation for the winter, which is perfectly stored both in the cold and at room temperature. In the refrigerator, the syrup thickens and turns into a light jelly.
However, unlike many other recipes for similar homemade preparations for the winter, this one is good because the syrup is not heat-treated. In other words, we get a berry syrup that is 100% filled with original vitamins, minerals and other benefits.
Serve ready-made redcurrant syrup for pancakes and pancakes, use it in homemade cakes, make desserts based on it, dilute it with water and drink like compote. Fragrant, rich and very tasty redcurrant syrup is one of the best preparations that I make every year for my family. And I recommend you!
Ingredients:
Cooking step by step with photos:
For this simple recipe for homemade preparations for the winter, only 2 ingredients are included - red currants and granulated sugar.
I do not like this business - sorting out and washing red currants, but it is necessary. After all, we need juice, so we cut off the berries from the branches, wash the currants and put them on a sieve so that the water is glass. I know that some cooks are not particularly scrupulous about this procedure - they squeeze juice from currants directly with twigs. I don’t like it so much, so berries are better. We weigh red currants - for interest. You are wondering how much juice came out of such and such a number of berries. I had exactly 4 kilograms - I collected it myself.
We use a juicer to get juice. It will turn out cloudy, with a huge amount of foam - as it should be. By the way, again, some hostesses squeeze berries through cheesecloth, but I am not capable of such a feat (last year I had enough grape juice, from which my hands burned for a day).
We collect all the juice in one container, we also filter the cake (it also contains a fairly decent amount of juice) there as well. Now you need to leave the redcurrant juice in the refrigerator overnight if you squeezed it in the evening. In general, for 8-10 hours, so that the foam rises, thickens and easily separates.
Then it can be removed with a spoon or slotted spoon so that relatively clear berry juice remains in the bowl.
We discard this dense foam on a fine sieve to get more juice. Where to apply it - I will not say, I just throw it away. But can anyone tell me the recipes for using such a berry cap?
Now we filter the redcurrant juice again so that it is completely transparent, without a hint of cloudiness. And we weigh. From 4 kilograms of fresh berries, I get 1 liter 800 milliliters of juice. So we need exactly the same amount of sugar (a little more, but not less).
Add sugar and mix it. You can use a spoon, but for so long, or better with a mixer - the crystals will begin to dissolve in a moment.
When the sugar is not completely visible, and the berry juice thickens noticeably, the redcurrant syrup can be rolled up.
Prepare jars - it is most convenient to use a capacity of no more than 0.5 liters. I sterilize jars in the microwave. I wash them, fill them with cold water (about 50-70 milliliters) and steam them at the highest power for 5 minutes (for 1 can). We boil the lids in water on the stove for about 5 minutes too. Pour the syrup into jars and tightly close the lids. I get exactly 3 liters of delicious homemade syrup - 6 jars of 500 milliliters each.
You can store redcurrant syrup not only in the refrigerator (even under nylon lids), but also in the cellar or basement. Moreover, even at room temperature, it does not deteriorate if the seam is sterile and airtight.
Blackcurrant in syrup for the winter
Currant mashed with sugar, a recipe for the winter.
Popular winter recipe currant mashed with sugar. Currant prepared according to prescription This is a very good vitamin preparation for the winter.
1. Currant mashed in sugar syrup - a recipe for the winter.
Black currant - 1 kg
1. Pass the prepared berries through a meat grinder.
2. Prepare sugar syrup by heating it until the sugar is completely dissolved.
3. Strain hot syrup through 3-4 layers of gauze.
4. Bring it to a boil and pour over the currant mass.
5. Mix everything thoroughly and place the finished product in sterilized glass jars, filling them to the top.
6. Cover each jar with a circle of parchment paper soaked in alcohol and roll up with an airtight metal lid.
7. Store canned food in a cool place.
For this recipe, currants mashed in sugar syrup very well stored, keeping all the vitamins.
2. Currant mashed with sugar, recipe.
That's why recipe, mashed currants with sugar retains all the vitamins, because it does not boil.
sugar per 1 kg of berries, at least 2 kg of sugar, rub well, stir until the sugar dissolves completely, store in the refrigerator. You can rub it through a sieve, or you can grind it in a meat grinder or blender. Arrange in jars and refrigerate. If the currant is not watery, then it becomes very thick like jam.
Such currants are stored for a long time.
3. Currant mashed with sugar, a recipe for the winter.
Another version of the recipe currant mashed with sugar. Currants 1 kg, sugar 1.5, berries through a meat grinder, or with a blender, mix and keep at room temperature for 2 days, stirring 4-5 times a day, so that the sugar dissolves, otherwise it falls to the bottom and everything turns sour, then into clean dry jars and without sterilization - in the refrigerator.
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Currant syrup
I offer a recipe for currant syrup - surprisingly tasty, fragrant and very healthy. Such a syrup can be an excellent addition to ice cream, a cocktail or other desserts.
INGREDIENTS
- Blackcurrant 2 cups
- Water 1 glass
- Sugar 1-2 cups
taste - Collect the leaves not with the berry, but earlier, when they have just blossomed.
- By the time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew dries.
- If you didn’t have time to orient yourself in time, and you still don’t have the collected leaves, it doesn’t matter. It's not too late to tear them until autumn. Of course, they are no longer young, but they are well fed with the aroma of currants, and the tea will be truly fragrant.
- When selecting leaves for winter storage, discard any that are shriveled, eaten, or diseased.
- You can dry the leaves in several ways, an oven, a place under a tree, a veranda will do.
- The main thing is to protect the leaves from direct sunlight during drying.
- If there is a dryer, the question of where to dry the berries disappears by itself.
- Sort the berries, wash well, remove all defective currants and excess particles.
- The water must drain.
- Add berries, the same amount of sugar by weight, mix and leave for 5-6 hours. During this time, blackcurrants should release juice.
- Cook for the first time for 15 minutes. Allow time to cool naturally.
- The second time, boil the jam for 20 minutes. If you want to get a very thick product, you can cook for 20 minutes a third time after cooling.
- After the final processing in a hot state, pour the jam into sterilized jars. Close with plastic lids or roll into metal ones.
- You can store jam for a long time, several years.
- Especially carefully sort out the berries, leaving only whole, without defects. Rinse with water and let the moisture drain to keep the berries dry.
- Grind blackcurrants in a blender.
- Combine the berries with the same amount of sugar by weight.
- Stir thoroughly and wait to arrange in jars until the sugar dissolves.
- Divide the jam into sterilized jars. Store in the refrigerator under plastic lids.
- Sort the berries well, remove the dented and defective ones. Fill them with water so that the last layer of berries on top is not covered with moisture.
- Put the currants on the fire and bring to a light boil so that only bubbles appear.
- Add sugar to the jam according to the weight of the berry. Everything - the report of time has gone. 5 minutes left until the end of cooking.
- Stir the jam while heating until the sensation of sugar disappears.
- Pour the hot jam into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
- You can take out the jars only after they have cooled down.
1. To begin with, the berries must be properly washed and cleaned of twigs. Then rinse again under running water and dry. If desired, the classic currant syrup recipe can be used for frozen berries.
2. Send water to a saucepan or saucepan. After the water boils, add sugar and boil the syrup for about 1-2 minutes so that it dissolves properly. Then send the berries to the syrup and cook for 10-15 minutes until they become soft. If desired, you can first knead the currant a little with a spoon so that it gives off the juice better.
3. Remove the finished syrup from the heat and cool slightly. To taste, you can add a little lemon or lime juice if the berries are too sweet and you want to add a touch of sourness to the syrup. Also, currant syrup at home can be made from two varieties of berries, then both the color and the taste will be more original.
4. It is better to leave the berries for a while so that the currants give up all their juice and soak properly with sugar. If there is no free time, then you can immediately proceed to the next process. Slightly cooled berries are gradually added to the sieve and rubbed well so that no bones or skins get into the syrup.
5. Then pour the syrup into a saucepan and send to the fire. Bring to a boil and it's ready. If desired, such a syrup can be sent to sterilized jars and prepared for the winter.
6. To serve the syrup to the meat, it can be boiled down to a thicker consistency over low heat, stirring constantly.
m.povar.ru
How to save black, red currants for the winter, recipes
Black currant preparations
Blackcurrant, vitamin jam
Pure dry berries are crushed or rubbed until sugar is completely dissolved (2 kg of sugar per 1 kg of berries), laid out in clean glass jars, corked and stored in a cool, dry place.
Simple blackcurrant jam
At the same time, the berries do not wrinkle. Then the currants are poured into hot syrup and boiled until cooked once or several times. For 1 kg of berries take 1.2 - 1.3 kg of sugar.
Red currant preparations
Redcurrant jelly
The juice is filtered and cooled. After standing, it is carefully drained and boiled, removing the foam, until the volume of juice is halved.
Sugar is added, brought to a boil and poured into jars. For 1 liter of undigested juice, 500 g of sugar are consumed.
Red currant jelly without boiling
The finished mass is poured into jars and stored in a cold place. With this ratio of juice and sugar, jelly is well stored until spring.
For warm storage at room conditions, the jelly is heated for 10 - 15 - 25 minutes, depending on the volume of the jar, and sealed with a lid.
Red and white currant drinks
Put on the stove and cook over low heat until the berries are soft. Then strain the mass and put 450 g of sugar for each liter of the resulting juice. Stir until the sugar dissolves, filter, bottle and cork. Drink by mixing with cold or hot water with soda.
Pickled redcurrant - seasoning
After that, 100 g of 9% vinegar is added, the jars are covered with lids and pasteurized for 5 minutes in boiling water.
This marinade is served with meat dishes.
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Blackcurrant blanks for the winter - we cook with pleasure!
Wherever blackcurrant grows, even just on the roadsides. We are familiar with many varieties of this berry. But the most popular and grow in our gardens. The season ends, but the currant era does not end with it. After all, from this berry you can cook a huge variety of blanks for the winter.
It is true what they say that a summer day feeds a winter day! Although the cold came with bad weather, currant dishes, as well as from raspberries, apricots, and so on. remind us of a warm summer. They will saturate us with such important and necessary vitamins and useful substances for our bodies.
You open one jar, and here - blackcurrant jelly or jam, in the freezer - whole or pureed fruits, on the shelves there was a place for strong drinks from a beautiful berry - liqueurs, liqueurs, wine, etc. But all this will be if we are not too lazy and, with effort, we will prepare it all! In order not to repeat myself in every recipe, I can only say that the berries need to be well cleaned of everything superfluous and dried. Preservation jars and lids must be sterilized beforehand.
Blackcurrant frozen for the winter
Modern refrigeration technology is simply unique and saving for those who like to eat right. After all, freezers are ready to store a huge number of different blanks. Black currant is one of those berries that is best preserved in the freezer. Therefore, let's prepare it for laying in freezers. I do it in two ways. The first (very convenient to use in winter, but not very convenient to store) is to grind the fruit. The mass is then poured into molds or plastic bags. The second way is simpler - dry (you can with leaves and twigs) put in bags or containers.
Cooking blackcurrant compote at home
In winter, currant compote is like a sip of summer, fragrant, rich and healthy, well quenches thirst. There are many recipes for its preparation. But there are rules that unite them. First, the amount of sugar, here everyone loves their own measure, from here we start. Secondly, the number of berries in a bottle (at the bottom, half a can or up to the neck) - the more berries, the richer and more aromatic the drink. By the way, if there are a lot of fruits, they can be used for desserts, toppings, sauces, etc. So, 600 gr will go to compote per kilogram of berries. Sahara. Put the peeled berry in sterilized jars, fill them with boiling water. After 5 minutes, add it and, combining with sugar, boil and pour again. That's all, you can close the lids!
Raw blackcurrant jam
Fragrant. Natural. With maximum preservation of vitamins and nutrients. Delicious. Suitable for everything - both as a filling and as a mass with which you can grease a piece of bread, as well as add to cottage cheese, desserts, cereals, etc. In addition, cooking it is a pleasure. All that needs to be done is to grind clean and preferably dry berries. Ways - the sea. Makes everyone in the most convenient way for themselves. I love grinding through a meat grinder. In a mass (1 kg) put sugar (1.8 kg). We mix everything thoroughly. We place in dry jars and send, closing with ordinary lids or paper napkins, in the cold. You don't need to sterilize them. By the way, you can close the currant without grinding, but then you need to crush the berries with sugar well with a crush.
Ground blackcurrant jam recipes
Method 1 . This method of jam is pleasant not only because the jam is easy to prepare and keeps well. It can also become the basis for the preparation of various dishes. So, grind 750 gr. blackcurrant and send it to a saucepan, adding 25 gr. to the mass. not ground berries, half a glass of water and 800 gr. Sahara. Bringing to a boil, remove the foam. If you want a thick jam, boil it until this state. By the way, due to pectin, which is quite a lot in these berries, the jam, after cooling, will quickly harden. Therefore, we are not particularly fond of cooking. Pour the hot jam into jars and screw on the lids. Let it cool upside down!
Method 2 . We grind a kilogram of blackcurrant with a meat grinder or in a blender. Put the mass in a bulk bowl and fill it with sugar (kilogram). Let's mix well. Let's bring it to a boil. Cover the bowl with a lid. We will return to it in 8 hours. And we will repeat the same thing - bring to a boil, turn off, and cover with a lid. Let there be 3-4 such approaches. As you can see, the vitamins are almost in place. And the mass will be incomparably convenient for eating - and spread bread, and put in a pie, and so on. We close exactly as in the first method.
Making blackcurrant jam from whole berries
In this case, a special approach to the berries. I also call this type of jam currants in their own juice. That is, I fall asleep a kilogram of berries with sugar (one and a half kilograms). I mix without hesitation (that is, so that the juice of the berry is allowed to go faster). Then, when the juice appears, I bring the mass to a boil. I cook for 5 minutes, and turn off the gas. I do not cover with a lid. As soon as the mass cools down. Cook for about 5 minutes again. For the third time, after five minutes have passed, pour it straight into jars boiling and twist them tightly. Let cool with lids down.
Blackcurrant jelly jam
If you want variety, then blackcurrants can be used to make jelly and jam for the winter. Everything here is just extremely and quickly.
Method 1 . First, boil the syrup from sugar (4 cups) and water (1 cup). Let's boil for five minutes and send 6 cups of berries into it. Bring to a boil, turn off the heat. This joy is brewed for about 5 minutes. Then there are two options - close it directly hot or by rubbing it through a sieve. The result will be almost the same. The only thing is that when mashed, the mass will be pitted and look more beautiful. The main thing is that it freezes.
Method 1. Cook syrup from berries, sugar and water
Method 2 . Mash the berries (1 kg) so that they release the juice. Pour half a glass of water here, bring to a boil, and cook for ten minutes, not forgetting to stir so as not to burn, because the mass is thick. We will send 1.5 kg of sugar here, stir everything and, bringing it to a boil, then removing the gas as much as possible, cook for 25 minutes, pouring it in a boiling form and twisting it immediately into jars.
Method 3 (jelly) . Pour 1 kg of berries with water and put 2 kg of sugar. Cook for 5 minutes, then let the juice drain. Add sugar to the boiled juice and cook for 20 minutes. Hot packaging. If anything, you can wipe the cake through a clean sieve and make marmalade.
Method 3. Wipe the remaining berries through a clean
Method 4 (jam) . Blanch the berries in a colander placed in a pot of water for about 5 minutes. Rub the berries with a wooden spoon and send the mass (1 liter), mixing it with sugar (1.5 kg), into the pan. We cook. Until the mass boils down as much as possible (about half an hour). Pour hot jam into jars and screw on lids.
Method 4. While hot, pour jam into jars
Do-it-yourself blackcurrant marmalade!
Bring the blackcurrants (7 cups) mixed with water to a boil three times. After boiling the mass, pour sugar here (3 cups). Bring to a boil, stirring the mass. And so we will do this manipulation twice more so that there are 9 glasses of sugar. It is important to remove the foam.
Attention: cook each time for three minutes, no more! Otherwise, it will no longer be marmalade.
Pour hot marmalade into dry jars and quickly twist the lids. In winter, with a bun - that's it!
Blackcurrant liqueur - quick and easy!
There is nothing easier than making currant liqueur at home. The color is incomparable. The taste is amazing! And all this will be prepared from blackcurrant berries and leaves, sugar, vodka and water. Peeled and sorted currants (1 kg.) Put in a three-liter bottle. We will send there, finely chopped, 8 leaves. Fill with a liter of vodka and cover with a plastic cap. Let's forget about the bottle for 6 weeks, putting it in a warm place. Then we filter the liquid and mix it with chilled syrup (boil 1 kg of sugar with 750 ml of water). Having closed tightly, bottling, we will wait five days. Or cook like this: 1 kg of pure currant, pour a few leaves with half a liter of vodka. We keep the bottle tightly closed in the sun for 5 weeks. After filtering the juice, dilute it with syrup (brewed from 0.5 liters of water and 800 grams of sugar per liter of juice) and bottle it tightly with lids. Tasting in 5 days.
We put homemade blackcurrant wine on our own
Delicious wine is produced! Just in preparation. The first way is to pour the peeled berries into a bottle (up to half), add sugar (one to one). We remember the berries with sugar with our hands, and cover the jar with a rubber glove. In the first days, stir the mass 5 times. After two weeks, stop touching the berries. Let's leave them covered for another week. Then we drain the liquid, collect it in jars and cover them with plastic lids. You can taste in a couple of weeks. Just keep it cold! Of course, there are other ways similar to cooking from other berries.
What is given in the recipe can be changed. For example, add more sugar or syrup, cook jam longer, or vice versa. That is, carefully observe the process and analyze. After all, the more sugar, the tastier and the greater the guarantee that the jam will stand even just in the refrigerator. If you take less time to cook, then you need to remember that you need to store them in a cold place.
Blackcurrant recipes for the winter - tested, very tasty
Good afternoon dear friends. Blackcurrant is considered a fountain of vitamins, a cocktail of useful elements that nature has given to a person to maintain health. The berry is very tasty, well preserves its useful qualities during storage, is able to support the body in conditions of winter or spring vitamin deficiency. To do this, during the ripening period, it is preserved, frozen, compotes, jam and jelly are prepared. At the same time, the leaves from the bush are also grabbed and dried. How is blackcurrant harvested for the winter? Today we have many recipes for this occasion.
In the long winter time, an extra natural medicine does not hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in winter.
It is not known why this berry is so valued more, for its unique properties as a medicine or excellent taste. The ability of blackcurrant to heal has been revered in Russia since the 11th century, and since the 15th century Pskov and Novgorod monasteries have taken note of the berry.
What are the benefits of blackcurrant
The berries are saturated with a huge, for a food product, amount of vitamin C valuable for a person, just 50 g of jam or fresh berries are enough to cover the daily requirement. And the currant itself will start working and protect a person from atherosclerosis and anemia, raise immunity, cure diseases of the kidneys and upper respiratory tract. Its folic acid will protect against radiation, help to eliminate toxins from the body.
The diuretic and anti-inflammatory properties of berries do not need advertising. You take antibiotics for treatment - an infusion of currant berries will increase their activity tenfold. By combining currants with honey, you will get a good cure for hypertension.
Finally, you can go through the antiviral properties: it fights pathogens of diphtheria and dysentery, staphylococcus aureus, treats diarrhea.
Blackcurrant leaves (harvesting for the winter)
When collecting currants, do not ignore its leaves. This is a real vitamin box. For example, it is saturated with vitamin C more than the berries themselves. So ordinary tea from the leaves will replenish the supply of vitamins.
In order for the leaves to subsequently bring maximum benefit, it is advisable to follow certain rules when collecting them:
The resulting raw material can be used instead of tea in winter, in order to emphasize the healing properties, it is recommended to take it with milk, honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.
Blackcurrant Recipes
Pickled currant
Put the washed clean berries in jars, filling the distance to the hangers. Pour hot marinade over. Sterilize 3 minutes. Screw on the lids, turn the jars over, keep warm until completely cool.
Marinade: for 1 liter of water, a glass of 9% vinegar, 800 g of sugar.
As spices, you can add cinnamon, pepper and cloves. Anything you think will go with meat.
Blackcurrant jam
Traditional blackcurrant jam is cooked simply:
Blackcurrant jam - another recipe
Dissolve a glass of sugar in a glass of water, boil, add the same amount of currants and boil for 5 minutes. Add another glass of water, add sugar and put the berries, boil for five minutes.
Jam is all cooked in compliance with this sequence. It takes a long time to cook, but the berries remain tasty and retain their smell. It keeps very well even at room temperature.
Blackcurrant jelly
There are two jelly recipes. According to the first option, the jelly will turn out together with the seeds, the second option only on the basis of juice. Boil jelly in a wide basin, during the process the foam is removed from the surface.
Prepare the berries, add a little water and simmer for 15 minutes over low heat. Add sugar in an amount one and a half times the weight of the currant.
Cook jelly for another 10 minutes, and pour into jars. Close with metal or polyethylene lids.
For a liter of juice, take half a kilogram of sugar. Put the liquid on the fire and let it boil. Pour in sugar and heat to a boil. Pack in sterilized jars.
Blackcurrant jelly recipe from blog owner
We wash the berries and pass through a meat grinder, or chop with a blender. Squeeze the mass through 2 layers of gauze or wipe through a sieve.
We separate the peel and seeds. Add granulated sugar to the resulting mass, 1 to 1. Bring to a boil, boil for 1 minute and pour into sterile jars, roll up. For flavor, you can add a couple of pinches of vanillin before boiling. The jelly is amazing.
Blackcurrant compote
There are several recipes for blackcurrant compote.
With washed berries, fill liter jars to the shoulders. Add sugar syrup, heat to a boil and keep at this temperature for 6 minutes. Carefully remove the jars from the water, roll up, turn over and wrap in warm clothes and soak until cool.
On a three-liter jar of compote, I add a half-liter jar of granulated sugar to the syrup.
A very tasty compote will turn out if you add chopped apples, raspberries or red currants to blackcurrants.
Recipe number 2 for diabetics
Prepare the berries as per the above recipe, fill with water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.
The easiest way. Boil blackcurrants in a separate saucepan, to which a few tablespoons of juice or mashed berries have been added. Pour sugar in half the weight of the currant. Boil 5 minutes. Arrange in jars and roll up.
Blackcurrant without cooking
This jam recipe, which does not even need to be boiled, can be safely called a sweet summer, because the entire vitamin complex of the currant remained intact, while the aroma of summer was preserved. The recipe itself:
Five-minute jam
Cooking is quick and easy, it only takes 5 minutes. The recipe is right in front of you:
How to freeze blackcurrant
Freezing berries is the easiest and most budgetary option for harvesting berries for the winter. In addition, almost all vitamins are stored in currants.
- We wash the berries, let them dry, put them in bags and put them in the freezer.
- Another option for freezing is to break the blackcurrant berries with a blender into a puree, add a little sugar (100 g per 1 kg of berries), mix it again and put it in containers and in the freezer. I use small 250 gr with lids. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and fragrant.
Contraindications: blackcurrant
It is hard to imagine, but there are cases when the use of blackcurrant should be treated with caution.
Please note, if you have the following diseases, limit the use of blackcurrant, or control your well-being and do not abuse the product:
Perhaps many of the properties of blackcurrant were familiar to you, and there are wonderful recipes in your piggy bank of home secrets. Be sure to share, blackcurrant deserves to become the most respected berry on the winter table.
Bon appetit and good mood! If the article was useful to you, share it with your friends, press the buttons of social networks. Until we meet again on the pages of the site! Sincerely, Alevtina
As you know, blackcurrant is considered the most useful berry. Numerous studies have confirmed that it can minimize the risk of developing diseases such as dementia, cancer and cardiovascular disease.
From currants, you can cook both first and second courses. However, it is most often used to make jam, jam and syrup. In this case, the syrup is the most useful among the above preparations. It is recommended to drink for both adults and children.
Classic syrup recipe
Ingredients (calculated for 600 ml):
- sugar - five hundred grams;
- blackcurrant (use well-ripe berries) - one kilogram.
Step-by-step instruction:
- Rinse the currant, sort it out. Then place it in a wide bowl and grind with a pestle. Cover the bowl with a lid and leave to infuse for 10 hours.
- Puree must be passed through cheesecloth, folded several times. But keep in mind, you need to squeeze out the juice as much as possible. Now you need to measure the exact amount of juice, otherwise you may overdo it with sugar, or, conversely, add too little of it. For every 300 ml of juice, 500 g of sugar is needed. Add sugar to the bowl.
- Put the mixture on fire and continue to stir until the sugar dissolves. Then add gas and bring the liquid to a boil. Add fire and place the container so that it is halfway on the fire. Skim off the foam until it stops forming. This will take you about ten minutes. Let the syrup cool.
Syrup with citric acid
Ingredients:
- citric acid - three grams;
- currant juice - one liter;
- sugar - one and a half kilograms.
Step-by-step instruction:
- Select the berries, rinse and use a juicer to squeeze all the juice out of them.
- Put the saucepan on the fire, add citric acid and sugar. After the sugar has dissolved, pour the syrup into jars.
And finally, remember that not only currant berries are healing, but also its leaves and buds. Therefore, if this miracle bush grows in your yard, do not miss the opportunity to prepare healthy preparations that are a real panacea for diseases of the bladder, kidneys, rheumatism and hypertension. They also perfectly help with colds, you can recover from the disease with their help quickly and without the use of medications.
Good afternoon dear friends. Blackcurrant is considered a fountain of vitamins, a cocktail of useful elements that nature has given to a person to maintain health. The berry is very tasty, well preserves its useful qualities during storage, is able to support the body in conditions of winter or spring vitamin deficiency.
To do this, it is canned during the ripening period, frozen, prepared compotes, jam and. At the same time, the leaves from the bush are also grabbed and dried. How is blackcurrant harvested for the winter? Today we have many recipes for this occasion.
In the long winter time, an extra natural medicine does not hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in winter.
It is not known why this berry is so valued more, for its unique properties as a medicine or excellent taste. The ability of blackcurrant to heal has been revered in Russia since the 11th century, and since the 15th century Pskov and Novgorod monasteries have taken note of the berry.
The berries are saturated with a huge, for a food product, amount of vitamin C valuable for a person, just 50 g of jam or fresh berries are enough to cover the daily requirement. And the currant itself will start working and protect a person from atherosclerosis and anemia, raise immunity, cure diseases of the kidneys and upper respiratory tract. Its folic acid will protect against radiation, help to eliminate toxins from the body.
The diuretic and anti-inflammatory properties of berries do not need advertising. Take antibiotics for treatment - an infusion of currant berries will increase their activity tenfold. By combining currants with honey, you will get a good cure for hypertension.
Finally, you can go through the antiviral properties: it fights pathogens of diphtheria and dysentery, staphylococcus aureus, treats diarrhea.
Currant leaves (harvesting for the winter)
When collecting currants, do not ignore its leaves. This is a real vitamin box.
For example, it is saturated with vitamin C more than the berries themselves. So ordinary tea from the leaves will replenish the supply of vitamins.
In order for the leaves to subsequently bring maximum benefit, it is advisable to follow certain rules when collecting them:
- Collect the leaves not with the berry, but earlier, when they have just blossomed.
- By the time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew dries.
- If you didn’t have time to orient yourself in time, and you still don’t have the collected leaves, it doesn’t matter. It's not too late to tear them until autumn. Of course, they are no longer young, but they are well fed with the aroma of currants, and the tea will be truly fragrant.
- When selecting leaves for winter storage, discard any that are shriveled, eaten, or diseased.
- You can dry the leaves in several ways, an oven, a place under a tree, a veranda will do.
- The main thing is to protect the leaves from direct sunlight during drying.
- If there is a dryer, the question of where to dry the berries disappears by itself.
The resulting raw material can be used instead in winter, in order to emphasize the medicinal properties, it is recommended to take it with milk and honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.
Pickled currant
Put the washed clean berries in jars, filling the distance to the hangers. Pour hot marinade over. Sterilize 3 minutes. Screw on the lids, turn the jars over, keep warm until completely cool.
Marinade: for 1 liter of water, a glass of 9% vinegar, 800 g of sugar.
Recipe number 2 for diabetics
Prepare the berries as per the above recipe, fill with water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.
Recipe number 3
The easiest way. Boil blackcurrants in a separate saucepan, to which a few tablespoons of juice or mashed berries have been added. Pour sugar in half the weight of the currant. Boil 5 minutes. Arrange in jars and roll up.
Blackcurrant without cooking
This jam recipe, which does not even need to be boiled, can be safely called a sweet summer, because the entire vitamin complex of the currant remained intact, while the aroma of summer was preserved. The recipe itself:
- Especially carefully sort out the berries, leaving only whole, without defects. Rinse with water and let the moisture drain to keep the berries dry.
- Grind blackcurrants in a blender.
- Combine the berries with the same amount of sugar by weight.
- Stir thoroughly and wait to arrange in jars until the sugar dissolves.
- Divide the jam into sterilized jars. Store in the refrigerator under plastic lids.
Five-minute jam
Cooking is quick and easy, it only takes 5 minutes. The recipe is right in front of you:
- Sort the berries well, remove the dented and defective ones. Fill them with water so that the last layer of berries on top is not covered with moisture.
- Put the currants on the fire and bring to a light boil so that only bubbles appear.
- Add sugar to the jam according to the weight of the berry. That's it - the clock has gone. 5 minutes left until the end of cooking.
- Stir the jam while heating until the sensation of sugar disappears.
- Pour the hot jam into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
- You can take out the jars only after they have cooled down.
How to freeze
Freezing berries is the easiest and most budgetary option for harvesting berries for the winter. In addition, almost all vitamins are stored in currants.
- We wash the berries, let them dry, put them in bags and put them in the freezer.
- Another option for freezing is to break the blackcurrant berries with a blender into a puree, add a little sugar (100 g per 1 kg of berries), mix it up and put it in containers and in the freezer. I use small 250 gr with lids. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and fragrant.
Contraindications
It is hard to imagine, but there are cases when the use of blackcurrant should be treated with caution.
Please note, if you have the following diseases, limit the use of blackcurrant, or control your well-being and do not abuse the product:
- with thrombophlebitis and a violation of blood clotting, you should not use black berries uncontrollably, they can cause thrombosis,
- exclude currants from the diet of relatives who have just had a heart attack or stroke,
- pay attention to the reasonable consumption of berries for hepatitis, you can eat, but with caution,
- limit the consumption of berries in case of gastritis and peptic ulcer.
Perhaps many of the properties of blackcurrant were familiar to you, and there are wonderful recipes in your piggy bank of home secrets. Be sure to share, blackcurrant deserves to become the most respected berry on the winter table.
Bon appetit and good mood! If the article was useful to you, share it with your friends, press the buttons of social networks. Until we meet again on the pages of the site.
A wonderful sweet blackcurrant syrup for the winter can be prepared in half an hour. It will be heard spicy shades of cinnamon, citrus aroma and a light plume of allspice. The flavor composition is focused on the preparation of winter mulled wines, in combination with wine you get an amazing hot drink. The density of the syrup will be medium, the consistency is similar to fresh May honey. Currant syrup can be used in both cold and hot desserts. They are poured over lush pancakes and cheesecakes, coffee ice cream and English semolina pudding. If you mix the syrup with cream or sour cream, you get a classic berry cake cream with a fabulous pink color.
TIME: 40 min.
Easy
Servings: 10
Ingredients
- blackcurrant - 500 gr,
- sugar - 500 gr,
- water - 250 ml,
- cinnamon - 2 sticks,
- sweet pea pepper - 5 pcs,
- lemon - 1/2 pc.
Cooking
The syrup is made when the berries reach their peak of ripeness: the currants become sweet and their skin turns black.
Currants are sorted, cleaned, washed under running water. 
There will be spiciness in the syrup, but it shouldn't "destroy" the sweet berry flavor. Therefore, pepper and cinnamon are added at the first stage of preparation. The berries are placed in a saucepan, poured with water, spices are added.
Currants are boiled for 15 minutes, during which time the berries become very soft. 
The syrup is filtered, the berries are rubbed through a metal sieve. 
Sugar is added to the resulting thick syrup.
Half a lemon is cut into large pieces, thrown into syrup.
The syrup is boiled for 10 minutes, then the lemon slices are thrown away.
Dry sterilized jars are prepared, the optimal volume is 250 milliliters. Hot currant syrup is poured into jars, metal sterile lids are screwed. When the syrup has cooled, it is transferred to a cool place. Such blanks can be stored until the next currant harvest. 
The syrup is served to the table, poured into gravy boats or small glass bottles. Blackcurrant contains a lot of pectin, so over time the density of the syrup will increase. Products with pectin are very useful for humans, they improve the condition of the skin, eliminate brittle nails.
Blackcurrant syrup is a real storehouse of vitamins. It is easy to prepare and can be used in almost any dessert. After all, blackcurrant, in addition to its amazing taste and aroma, has a very bright color. And the bright colors of drinks or ice cream are always pleasing to the eye and increase appetite.
Blackcurrant syrup can be prepared in two ways, and we will now consider both of these recipes.
Wash and sort currants.
Sprinkle the berries with sugar, press them down a little and put them in a bottle or in a saucepan. With this method, the proportion of sugar and berries is 1: 1. Cover the container with a lid and put it in a warm place for 2-3 days, you can even in the sun. During this time, the berries will slightly ferment and this will give a special, piquant flavor to the syrup.
Now the berries need to be boiled. Bring the berries to a boil and boil them for 10 minutes.
Grind the hot currant through a sieve.
Do not throw away the leftover pulp. From it you can then cook marshmallow, or cook compote.
Pour the syrup back into the pot and bring to a boil. Blackcurrant contains a lot of pectins, so it gels very quickly and should not be boiled for a long time.
Pour hot syrup into sterilized bottles and store in a cool, dark place. Such syrup can stand for more than a year if air does not get under the lid.
Cold blackcurrant syrup (without boiling)
Purely washed currants should be crushed and squeezed out of the juice. It is better to do this with a juicer, but if it is not there, then a manual method is also suitable - a blender and subsequent rubbing through a sieve.
For 0.5 liters of juice, you need 1 kg of sugar and 5-6 gr. citric acid.
Mix juice with sugar and stir until completely dissolved. Add citric acid and pour the syrup into oven-baked bottles. Seal with corks and dip closed bottle caps in melted paraffin to be sure.
The "cold" method has its advantages. After all, the berries were not subjected to heat treatment. They retained all the vitamins and the aroma of fresh berries.
But at the same time, syrups prepared without cooking have a short shelf life. In the refrigerator, they will last no more than 6 months, and in the pantry, at room temperature, they will ferment in 2 weeks.
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