Recipes for preparing delicious red currant dishes. Redcurrant jam for the winter. Recipes for preparations. Redcurrant jam in a slow cooker
Good afternoon, dear friends and guests of the site “I am a villager”!
Today we continue the theme of red currants, I’ll tell you about simple recipes for winter preparations and delicious desserts that can be prepared from red currants.
You can read about the beneficial properties of red currants and their use in folk medicine in, and today we will prepare supplies for the winter.
The most popular preparation for the winter from currants is jelly; it can be prepared cold or hot, without adding gelatin. In both cases, the jelly turns out jelly-like and tasty.
- 1 kg red currants
- 1 kg granulated sugar
We wash the berries, grind them in a meat grinder or juicer, or you can use a blender. We rub the finished mass through a sieve or squeeze it 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, put it in clean jars and close with plastic lids. It turns out delicious and vitamin jelly from red currants.
It should be stored in a cool place until spring.
Recipe for hot redcurrant jelly
- 1 kg red currants
- 750 g granulated sugar
- 1 packet of vanillin
Pour the washed berries into an enamel pan, add one glass of water and bring to a boil.
We wipe the finished mass through a colander or squeeze it through cheesecloth.
Pour the resulting juice into a saucepan, add the remaining sugar and vanillin. Bring to a boil and simmer for one minute.
Immediately remove from heat and pour into sterilized jars, seal with iron lids and set to cool.
This jelly can be stored for several years; I prepare it once 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 g granulated sugar
We wash the berries, add water (the berries do not need to 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 store. This juice can be stored for a very long time.
It can be used for compotes, jelly and various desserts.
Redcurrant jam
- 1 kg red currants
- 1 kg granulated sugar
- 1 packet of vanillin
Sprinkle the washed berries with sugar, mix and let stand until the berries give juice. The berries are very tender, they crush easily, I recommend stirring them very carefully when cooking.
Place on the fire, bring to a boil and cook for 1-2 minutes; currants themselves are a good preservative and do not require long-term heat treatment.
Cool and pour into jars, cover with plastic lids, or cover with parchment paper.
Freezing red currants
There are several ways to harvest red currants.
- We wash and dry the berries, placing them on a towel. Place the berries on a baking sheet and freeze. We prepare containers or bags, lay out the frozen berries and close or tie them tightly. Place in the freezer for storage. In winter, you can prepare various desserts and bake pies from frozen berries.
- Sprinkle the washed berries with sugar and mix using a blender. Place the finished mixture into containers, close tightly and place in the freezer for freezing and storage.
Redcurrant marmalade recipe
Red currant berries are rich in pectin and are ideal for making delicacies such as marmalade.
- 1 kg red currants
- 1kg granulated sugar
- 1 packet of vanillin
Place the washed berries in a basin, add a little water, half a glass, steam over low heat, rub the finished mass through a sieve or squeeze through multi-layer gauze.
Mix with sugar and put on low heat, cook until the volume reduces by 1.5 times, add vanillin before the end of cooking.
You can pour the finished mixture hot into jars and cover it with parchment paper and put it away for storage, so you can bake pies with marmalade in the winter.
The hot marmalade mass can be poured onto a baking sheet moistened with water and when it hardens, cut into cubes or other shapes, roll in sugar and serve homemade marmalade with tea.
You need to store this marmalade in a candy box, placing each layer with parchment paper.
And now I want to offer you some delicious desserts and sauce, which I and my family really liked. Try it, it’s tasty and healthy.
For cooking, you can take fresh and frozen berries.
Vitamin cocktail made from red and black currants
- 1 cup red currants
- 1 cup black currants
- 1 glass of water, or sparkling mineral water
- 6 teaspoons 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 from frozen berries, do not add ice.
Redcurrant juice mousse
- 1.5 cups red currant juice
- 50 g semolina
- 2 tbsp granulated sugar (I get by with 2 teaspoons)
We put the juice on the fire (if you take ready-made 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 mixture until warm and beat with a mixer. Pour into molds and let cool. A delicious dessert is ready.
Red currant dessert
- 500 g red currants
- 500 g sugar
- 1 can of sour cream, 200 g
- 1 pack of cottage cheese, 200 g
Combine the washed berries with sugar and grind with a blender. Add sour cream and cottage cheese, beat everything together, place in bowls and cool. The dessert turns out very tasty!
Redcurrant sauce for meat
- 1 kg red currants
- 1/2 teaspoon of ground pepper mixture
- 1\2 tbsp salt
- 1 tbsp sugar, without a 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 for meat is ready!
This sauce can also be made from frozen berries.
Red currant is a very healthy and versatile berry; you can use it to prepare a lot of different delicious dishes, especially desserts!
I have a lot of delicious redcurrant recipes in my collection. I will definitely share it with you in the near future.
The site “I am a villager” wishes you good health and bon appetit!
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Winter preparations from red currants are rarely made in the form of jam. The reason is the ability of this berry to gel. Although even under this condition there are recipes for jam. You can enjoy it just like that or dilute it to make a fruit drink. How to make redcurrant jam? Check out the tips and recipes below.
Red currant preparations
This berry is one of the most common. A variety of desserts are prepared from it, such as jam or jam-jelly, compotes, confiture, jam or marmalade. This allows you to preserve the harvested crop until winter, because it will not stay fresh for a long time. Red currants bring no less benefits than black currants. It is especially rich in vitamin C, which is why it is used for bleeding, fever, as a diuretic and diaphoretic. To prepare redcurrant jam for the winter, you must first harvest the crop correctly and on time, and then prepare it.
How to choose berries for currant jam for the winter
These berries quickly ripen, which is why they become soft. They must be collected on time and prepared immediately. The harvest needs to be sorted, removing stalks, husks, leaves and other debris. It is better to do this using gauze or a fine sieve. You can leave a few branches, but then there is a risk that the jam will not last so long. Processing must be carried out very carefully so as not to touch the soft skin. You should not keep the fruits in water for too long; you need to rinse them and place them in one layer on a napkin to allow the liquid to drain.
Preparing jars for canning
To make redcurrant jam for the winter, you need to put it in sterilized glass jars. To do this, they are heated in the microwave or oven. In addition to this option, there is a method of sterilization over steam. At the same time as this procedure, you need to do the same with the lids. Only here for sterilization you need to boil water. Then the lids are placed in it for a few seconds. This must be done immediately before seaming.
Redcurrant recipes for the winter
An integral ingredient of any jam is sugar. Its quantity depends on the specific cooking method. Recipes for preparations with this berry may require a little more sugar, because this berry has a sour taste. The optimal ratio is considered to be 1:1.5. Although for those who like a more sour taste, you can take sugar and berries in a 1:1 ratio. It is important to observe the cooking time. In traditional currant jam recipes, it does not last more than 15 minutes. There are also faster cooking methods, for example, without cooking at all. This and other options are presented below.
How to make redcurrant jam (5 minutes)
The simplest recipe for red currant jam for the winter is “Five Minutes”. Here the delicacy undergoes a very short heat treatment, so a little more granulated sugar is required. The list of required ingredients is as follows:
- sugar – 1.5 kg;
- water – 1 glass;
- berries – 1 kg.
The preparation of the delicacy is carried out in several stages:
- Preparation of syrup. To do this, bring water to a boil, add sugar and cook until this ingredient dissolves.
- Introduction of berries. After the syrup boils, add the fruits, then cook the delicacy for 5 minutes, stirring constantly.
- Rolling up. The finished delicacy is poured into sterilized jars and tightly closed with lids.
Currant jam without cooking
Of all the methods for preparing currant jam, this can be considered the simplest, because the stage of heat treatment of the berries is excluded here. For this reason, a different amount of granulated sugar will be required to ensure the finished product lasts longer. The calorie content is higher than that of regular jam. The list of ingredients looks like this:
- granulated sugar – 2 kg;
- currants – 1 kg.
Preparing the delicacy is very simple. To do this you need:
- Sort the harvested crop, wash and dry it, then grind it with a meat grinder or blender. You can grind through a sieve instead. Squeeze out the cake, because the juice remains in it.
- Add granulated sugar to the puree and stir with a wooden spoon until the sweet ingredient is completely dissolved.
- Place the berry puree into jars and seal with sterile lids.
This cooking method is also called “cold jam” due to the fact that there is no heat treatment of the products. Here you can use a regular masher rather than a meat grinder or blender. The latter device is not recommended for use, because it destroys some of the vitamin C. “Cold jam” can not only be rolled into jars, but also stored in the freezer until winter.
Redcurrant jam-jelly
The next method is original, because the result is not just jam, but jam in the form of jelly. It turns out very tasty due to the fact that red currants contain pectin. This substance is responsible for the ability of this berry to gel. For the jelly you will need:
- water – 1 glass;
- sugar and the berries themselves - 1 kg each.
You can cook jam-jelly according to the following instructions:
- Place the berries in an enamel pan and pour water into them.
- Bring the mixture to a boil, cook for about 2 minutes, and grind through a sieve.
- Add granulated sugar to the puree, put the pan back on low heat for about half an hour.
- Distribute the hot treat into pre-sterilized jars, roll up and send to a cool place.
This method of preparing currant jam in the form of jelly can be made even more original. To do this, you just need to add other interesting ingredients such as apples, nuts, vanilla, honey or even bananas. As a result of such experiments, an even more aromatic and tasty delicacy can be obtained, which is sure to be loved by both children and adults.
Recipe for currant jam with gooseberries
Using this recipe you can make assorted jam. The addition here is gooseberries, which are no less beneficial for the body. For cooking, you will also need dense, elastic berries, preferably slightly unripe. They also need to be cleaned of excess debris, stalks and twigs. Then all that remains is to rinse and dry the berries. The quantity of ingredients should be as follows:
- currants and gooseberries - 750 g each;
- water – 625 ml;
- granulated sugar – 1.5 kg.
Instructions on how to make redcurrant jam for the winter look like this:
- Place all the washed fruits on the bottom of an enamel container, pour water into it.
- Place on the fire, cook for half an hour, while mashing the berries.
- After boiling, reduce the heat to low and add sugar.
- Stirring, cook until the sand is completely dissolved.
- Pour the finished product into sterile jars, roll up, and place in a cooler place.
Video: how to make redcurrant jam in a slow cooker
Red currant recipes with photos will help you choose your favorite dish based on the picture. The simplest recipes for red currants are fruit drinks, compotes and other non-alcoholic drinks. Along with other berries, red currants are added to sauces for meat, such as chicken. It is also suitable for preparing summer desserts - ice cream, jelly, dessert cream.
Quite a lot has already been said about the usefulness of fruit juice. This time I propose to prepare red currant juice according to this recipe. It’s all very simple: the berries are mashed, the resulting berry puree is rubbed through a sieve, the cake is boiled, filtered and mixed
chapter: Fruit drinks
The taste of red currant compote for the winter differs from freshly brewed one, because... The berries remain in the sugar syrup for a long time, causing the liquid to acquire a bright currant flavor. Red currants have hard seeds and skin, so they are suitable for jam.
chapter: Compotes
Reindeer meat is rarely found in stores and is not cheap. But if you are lucky enough to get your hands on a piece of venison, then this recipe for fried venison with red currant sauce is a must-do. It's very simple to prepare and it turns out delicious.
chapter: Schnitzels
Redcurrant sauce for meat is easy and simple to prepare. You just need to sequentially combine the ingredients listed in the recipe in a saucepan and simmer until the sauce begins to thicken. If you don’t have corn starch, then feel free to use potato starch, but
chapter: Fruit and berry sauces
Sweet and sour, fragrant red currant jam with raspberries is a wonderful addition to tea. In addition, vitamin-rich currant and raspberry jam will come in handy when you have a cold. Most often, berries that complement each other are selected for assorted jam.
chapter: Jam
A simple recipe for grated pie with redcurrant jam (preferably jam or jelly) and a layer of meringue. The pie crust will be not only crispy, but also chewy due to the baked whipped egg whites. Choose sour jam for the filling to balance it out.
chapter: Grated pies
Manna with berries is a simple recipe for quick and easy homemade baking. You don't have to add eggs to the dough. You can use a variety of berries for the filling. In summer - fresh, in winter - frozen. The main thing is that the berries are not large. Otherwise they will be empty
chapter: Manna
Currant marshmallow is a tasty and healthy delicacy that has been known in Russian cuisine since the 16th century. Traditionally, marshmallow is made from sour apples, but it is also excellent from berries - currants, lingonberries, raspberries. The second ingredient
chapter: Paste
Red currant marmalade is refreshingly sweet and sour and bright. Unlike other berry marmalades, when cut, it is not cloudy, but like ruby glass. Currant marmalade retains its taste and color for up to 3 months if you put it in a container
chapter: Marmalades
An easy to prepare and quick to eat pie. And again for lovers of sweet and sour. The sourness of currants perfectly complements the sweet-sticky dough. The finished pie is best served with ice cream or whipped cream. It can be successfully used
chapter: Pies
For jelly, choose berries and fruits with a high pectin content. Then, during cooking, you will not need to add any thickeners, and the finished jelly will harden on its own as soon as you put it in jars. For example, red currants are ideal
chapter: Jams
Jelly is made from berries and fruits with a high pectin content. For example, red currants are ideal for this. I suggest making jelly for the winter from red currants along with raspberries. It turns out even tastier, but everything is just as simple - no additional
chapter: Jam
Semolina dessert with red currants is a sweet addition to breakfast. Incredibly tasty semolina dumplings combine surprisingly harmoniously with the sweet and sour taste of red currant jelly. Such a cute dessert will not only cheer everyone up
chapter: Fruit and berry desserts
If you are determined to “start a healthy life on Monday,” recipes for kefir muffins with currants and oatmeal are just for you. The ingredients are full of benefits and a minimum of calories: oat flour and whole oat flakes, red and black
chapter: Muffins
This cake is walking through the vastness of the web called “Milk Girl”. This name was given to it by our compatriots living in Germany, after the name of the condensed milk there. The recipe is from Soviet times, but very successful and popular
chapter: Tarts
In fact, this is not a pie at all, but meat cooked in sauce, on top of which slices of bread and cheese are placed. Place the finished dish in the oven for a few minutes until a crust of melted cheese appears on the bread.
chapter: Chicken pies
Preface
When the harvest from the garden, orchard and berry fields is harvested, you need to make a lot of effort to preserve the fruits of your labor. If, among other things, red currants are ripe, they will be prepared for the winter in the kitchen.
What can you make from red currants?
Among all kinds of medicinal plants, it occupies not the last place, although it is very different in both composition and properties from black. The easiest way is to leave the berries in their original form and freeze them if your refrigerator has a quick freeze function. In the absence of one, you can prepare red currants in syrup made from part of the berries. They pour the remaining harvest without branches into containers, after which they put the preparations in the refrigerator for the winter.
Otherwise, there are a lot of ways to prepare currants for storage, but you need to remember: the less the berries have been subjected to heat treatment, the more healing properties they will retain. Therefore, further we will consider options, starting with a minimum number of operations and ending with more complex methods of preparing fruits for long-term storage. In short, red currants can be prepared for the winter without cooking, simply grated with sugar or even pickled, or they can be used to make jam, jam, marmalade, sambuc, compote or fruit drink.
We prepare red currants without heat treatment
So, let's start with the simplest thing - grinding berries with sugar. To do this, we will need 1.8-2 kilos of granulated sugar for every kilogram of fruit, given that red currants are slightly astringent and have a slightly sour taste. We clean the berries from leaves and twigs, and then rinse them well under cold water. We wait until they are completely dry (we don’t need extra liquid in the preparation), after which we pour half the required amount of sugar onto each kilogram of fruit and grind it.
As the mass softens, gradually add the remaining sugar, leaving a little for swirling. Then we put the currants into sterilized jars, cover them with a thin layer of sugar and close them. Storage is preferable in the refrigerator or cellar. Jelly is made in a similar way without cooking, but first you need to grind the berries in a blender and only then mix them thoroughly with sugar, which you need to take in a 1:1 weight ratio. We put the finished mixture in the refrigerator for 3 hours, and then beat the cooled mixture again in a blender and transfer it to sterilized jars, close it and put it in a cool place.
Interestingly, preparing red currants for the winter can be done by pickling, that is, we need the same amount of sugar and 100 grams of vinegar, as well as half a liter of water for 1 kilogram of berries. We sterilize liter jars, put 5 cloves, cinnamon and allspice in small quantities into each, then place the berries, leaving a couple of centimeters on top (up to the “hangers” of the jars). Mix vinegar with water and heat until bubbles form, that is, to a light boil, after which we pour the prepared hot marinade over the currants and close with sterilized lids. Turn the jars over, cover with a blanket and wait to cool.
Compote and redcurrant juice
Even in winter, not to mention the hot summer, it’s nice to quench your thirst with some kind of fruit drink, and compote is great for this. It can also become a decoration for the holiday table. To prepare it from red currants, we will need about 300 grams of sugar for each kilogram of berries and 1 packet of vanillin for 3 three-liter jars.
Pour well-washed fruits into a sterilized container (possibly together with twigs) up to half the volume, then fill it with boiled hot water up to the neck, temporarily cover with lids and wait half an hour. We pour the entire contents of the jars into a saucepan, pour in sugar and, when it boils, cook for about 5 minutes. During this time, add a third of a packet of vanillin to each container, pour into the jars and screw on with sterilized lids, then turn upside down, cover with a blanket and wait for the preparation to finish. will cool down.
To obtain fruit juice, you will need approximately 50 g of sugar and half a liter of water for every half kilo of berries. First, use a wooden pestle to grind the berries in a mesh colander over any deep container, put the juice (about 300 grams per kilo of currants) aside, and fill the cake with water and cook with sugar for about 5 minutes after boiling. Strain the resulting “compote” and, after cooling, mix with fresh juice. Pour into bottles and put in the refrigerator until the next holiday or for the winter.
We prepare currants in their own juice and in the form of sauce
Very often, various berries and their juice in their pure form are needed to treat colds, and among them, red currants are especially valuable because they have many beneficial qualities. It is an excellent hemostatic agent, diaphoretic, and also helps with fever. Indispensable for diabetes, especially if prepared without added sugar. This is exactly the recipe that will be offered below.
So, all we need are well-washed berries without stalks. Place them in an enamel pan and heat them over low heat, or better yet, in a water bath until juice forms. Next, transfer the hot berries into sterilized jars and lightly crush them so that all the currants are immersed in the liquid. Pasteurize the container in a water bath for 20 minutes. Then all that remains is to take the boiled lids and seal the jars tightly, cover them with a blanket and wait until they cool down. We put it in the cellar, pantry or mezzanine for the winter.
Among other things, currant juice can be used as a sour sauce for fried meat or fish. It's very easy to prepare. The juice is completely squeezed out of the berries using gauze, for which they can be additionally placed in a mesh colander and crushed. Next, pour the entire resulting volume of juice into an enamel pan, add 100 grams of sugar for each liter and cook over low heat, stirring constantly. When the liquid has reduced in volume and about 1 third remains, pour the resulting thickened sauce into sterilized jars and close with boiled lids. We wait for it to cool down and put it in the cellar or pantry for the winter.
Currant pulp can be added to dried fruits or fresh fruits when preparing compote, intended not for storage, but for quick consumption.
Making redcurrant jam
The most common preparations of berries are, of course, all kinds of confitures, jams, jams, and preserves, without which not a single season of twists can do. It’s with the recipe for the latter that we’ll begin the next small list of ways to prepare red currants.
Traditionally, in order to make jam, red currants are ground, but here we will look at a way to keep the berries intact. To do this, take approximately 1.2 kilos of granulated sugar and one and a half glasses of water for each kilogram of fruit. Pour sugar into an enamel pan with water, bring to a boil and prepare syrup, into which we then carefully lower the berries in small portions. Cooking time is 5 minutes, then just as carefully pour the jam into sterilized jars with a ladle and cover with boiled lids or parchment. It is advisable to store preparations for the winter in a cool place.
The jam that many housewives use to prepare red currants for the winter is very tasty, since its storage does not require special conditions. First we need a large saucepan filled almost to the top with water. After the water boils, place a colander with berries into the pan for blanching. We repeat the procedure until the entire currant harvest passes through boiling water. We transfer the processed fruits into an enamel basin, adding 1.5 kilograms of sugar for each kilogram and pouring 0.4 liters of water (also for each kg). Bring to a boil, stirring constantly, cooking until the volume is reduced by half. Place in sterilized jars, which are lowered into a pan of boiling water (there should be a folded towel at the bottom) for 15 minutes. Close with lids.
And finally, red currant jelly is a beautiful and tasty preparation. Fill the berries in an enamel pan with cold water (0.5 liters per kilogram), put it on gas and bring to a boil, during which time the berries will give juice. As soon as bubbles appear on the surface, remove the container from the stove and strain over another pan through a sieve. Next, grind the currants over a container of broth. We squeeze out the cake, placing it in a gauze bag, then once again filter all the cooled liquid through a sieve, add sugar 1 to 1 and bring to a boil, cook for 30 minutes and pour into sterilized jars. Before covering with boiled lids, pour a layer of sugar up to the rim, then screw it on and put it in the pantry for the winter.
Every gardener grows red currants in their summer cottage. This is one of the most healthy and delicious berries, which is delicious both fresh and after preservation, and in dishes such as jellies, jams, and compotes. How good it is that nature can delight us with such fruits! If there are plenty of them on the site, then you will probably be interested in how to prepare currants for future use. We offer readers of the Popular Health website several healthy and simple recipes.
Cooking recipes
There are several ways to prepare winter supplies. But the maximum amount of vitamins and beneficial properties is preserved with a cold cooking method, without heat treatment. One of these dishes is currant jelly, which can be prepared either hot or cold.
Cold preparation of red currant jelly
For 1 kg of ripe berries you will need 1 kg of sugar. Currants need to be cleared of green twigs and 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, stir well until it is completely dissolved.
Place the resulting jelly-like mass into sterilized jars, cover with soft lids and put in the refrigerator. This delicacy can be safely stored until next season. Jelly will be an excellent addition to tea, desserts, baked goods, and 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 aroma, you can add a pinch of vanillin.
Place the washed berries in a saucepan, add 1 cup of cold water, place over low heat and bring to a boil. After this, remove from heat, drain in a colander or double-layer gauze. Pour the resulting currant mass back into the pan, add sugar and add vanillin. Bring to a boil again and cook for 1-2 minutes.
Pour the puree mixture into pre-sterilized jars and seal with lids. Turn over and leave to cool; after a day, put in a cool, dark place. Unlike cold-processed products, this product can be stored for up to 3 years.
Preparing red currants in their own juice
This dish will retain all the beneficial substances and vitamins. The berries must be carefully separated from the branches, placed in an enamel container and left to allow the juice to flow. At this time, you can sterilize the jars.
As soon as there is enough juice, the berries are completely covered, they need to be transferred to jars and the juice poured evenly. Roll up the lids, pasteurize for 20 minutes, then cool and store. This preparation can be used in winter for cocktails and drinks, for soaking cake layers and pies, and the berries themselves will be an exquisite decoration for desserts and ice cream. This recipe is also healthy because it contains no sugar, so it can be eaten by people with diabetes or those losing weight on a diet.
How to prepare soaked red currants for the winter?
To prepare exquisite pickled berries, you will need to collect 1 kg of red currants and several leaves. For the syrup: 700 ml of water, 200 grams of sugar, several clove buds, cinnamon.
Wash fresh whole berries, place on a towel and dry. Rinse the leaves with water, pour boiling water over them and place them at the bottom of the container for soaking. Sprinkle currants onto the leaves. Now let's start preparing the syrup. Put water on the fire, add cinnamon and cloves and bring to a boil. Add sugar, cook for another 2-3 minutes, and then let cool to room temperature. Pour syrup over the berries and place the weight on top. Keep in room conditions for two days, and then move to the cellar or refrigerator.
You can eat ready-made soaked currants after 2 weeks.
Fragrant redcurrant jam
If there are an abundance of ripened juicy berries on your site, you can prepare a lot of delicious things from them to save for the winter. For example, jam. You need to collect the berries together with the branches, 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 place on the stove over high heat. Cook at a vigorous boil 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 cooked until it reaches 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, it means it is ready (the thickening will be stronger after cooling).
To speed up cooking, the berries can be initially crushed in a blender. To obtain seedless jam, berries need to be blanched for 2-3 minutes over high heat and then ground on a sieve. Stir the pulp and 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. The jam produces an amazing rich taste. This product can be stored in the refrigerator for up to 2 years. This delicacy can be eaten with tea, added to desserts and baked goods. It is useful for both children and adults in the cold season with a lack of vitamins.
