Red currant preparations for the winter. Red currant - recipes for winter preparations and delicious desserts

Currant berries contain up to 85% water, 0.9% ash, 1% proteins, 8% carbohydrates, 3% fiber, 2.3% organic acids (citric, malic, tartaric, succinic, salicylic, phosphoric), 0.5% pectin acids. Vitamin K - 1.8%, vitamin E - 0.86%, vitamin C - 200-400%. In addition, currants contain many different trace elements: potassium, sodium, calcium, magnesium, phosphorus, and iron.
Red currant berries are used fresh and processed: they are a good source of vitamins, quench thirst well, increase appetite, activate intestinal activity, and have a diaphoretic effect.
The number of currant dishes, spices and drinks reaches hundreds of items. Each housewife prepares something special according to her recipes. Everyone knows currant jams, there are as many of them as there are drinks. But in principle they can be divided into two types: hot and cold way cooking. In the first case, the berries are boiled with sugar in a ratio of 1:1.7. In the second - the berries are mixed with sugar in a ratio of 1: 2, crushed and stored without heat treatment.

1. Redcurrant compote
For 1 kg of red currant berries - 1 kg of 50% sugar syrup, 1 g of citric acid.
Pour the prepared berries with sugar syrup, bring to a boil, add citric acid and bring to a boil again. If the berries are supposed to be used in the future to decorate various dishes, then preserve them with twigs.

2. Redcurrant compote with apples
For 1 kg of red currant berries - 1 kg of apples, 2 kg of 50% sugar syrup, 1 g of citric acid.
Cut the apples into pieces, wash and select the berries, put in a saucepan, pour over the syrup. Soak in it for 10-12 hours, bring to a boil and cool. For long-term storage, pour into jars and pasteurize like all compotes.

3. Redcurrant in its own juice.
Separate the berries from the brushes, wash, dry and heat in a saucepan under the lid until they start the juice. Transfer hot berries to heated jars, compact so that they are covered with juice on top. Pasteurize at a temperature of 90 ° C: half-liter jars - 15 minutes, liter - 20 minutes.

4. Redcurrant, mashed with sugar
For 1 kg of red currant berries - 2 kg of sugar.
Crush the berries with a wooden pestle or pass through a meat grinder, put them in a clean, dry bowl ( glass jars) and store in a cool place.

5. Redcurrant puree
For 1 kg of red currant berries - 1 kg of sugar. Mix crushed berries with granulated sugar, heat to a temperature of 70-80 ° C, immediately pack into jars, close them with lids, pasteurize for 20 minutes (0.5 l) or 30 minutes (1 l) in boiling water. Roll up the lids and store. Use puree as seasoning for other dishes.

6. Redcurrant syrup (in Czech)
1 kg of red currant, 60 ml of black currant or raspberry juice, 800-850 g of sugar.
Berries clean, wash, mash with a wooden pestle. For each kilogram of mass, add 50-100 g of sugar, mix and put in a cold place for 3-4 days. Then transfer the mass into a flannel bag and let the juice drain by gravity. To make the juice stand out better, pour the first portion of the juice back into the bag. Mix the resulting juice with the remaining sugar, add blackcurrant or raspberry juice, bring to a boil, pour into prepared bottles or jars, cork and turn upside down until cool.

7. Natural red currant juice
Prepare in the same way as blackcurrant juice (see "Blackcurrant blanks" recipe 15). Sweeten before use.

8. Assorted juice with red currant
3 cups redcurrant juice, 1 cup raspberry juice, 2 cups apple juice.
Red currant juice is mixed with raspberry juice to improve the aroma, with apple juice to improve the taste. preserve in the usual way(see "Blackcurrant blanks" recipe 15).

9. Redcurrant jam
For 1 kg of red currant berries - 1.5 granulated sugar, 2.5 cups of water, vanillin to taste.
Pour the prepared berries with sugar syrup, soak in it for 10-12 hours and then cook until tender.

10. Redcurrant jam
1 kg of red currant berries, 500 g of sugar, 1/2 cup of water.
Cook in the same way as blackcurrant jam (see "Blackcurrant blanks" recipe 19).

11. Red currant marmalade
1 kg of red currant berries, 550 g of sugar.
Steam the berries under a lid with a small amount of water until softened and rub through a sieve, mix with sugar and cook until tender (the mass should boil down to 1 kg).

12. Redcurrant jelly (method 1)
1 kg of red currant, 500 g of sugar.
Grind the berries and extract the juice. Mix juice with sugar (for 1 cup of juice - 1.25 cups of sugar), heat slightly and mix until completely dissolved. Pour into small jars to consume in 1-2 doses. Close with plastic lids or parchment paper. Store in a cold place.

13. Redcurrant jelly (method 2)
1 kg of red currant berries, 1.2 kg of sugar. Cook in the same way as blackcurrant jelly (see "Blackcurrant blanks" recipe 25).

14. Assorted redcurrant jelly
3 cups of red currant juice, 1 cup of black currant juice, 1 cup of raspberry juice, 1-1.2 kg of sugar.
Mix red, black currant and raspberry juices, add sugar and stir until completely dissolved. Pour into jars and seal. Store in a cold place.

15. Pickled red currant
Filling composition: for 1 liter of water - 0.12-0.15 g table vinegar, 750 g sugar.

The largest berries are selected for pickling. Cook in the same way as blackcurrants (see "Blackcurrant blanks" recipe 29).

16. Red currant marinated in its own juice
The composition of the filling: for 1 liter of red currant juice - 0.5 liters of water, 4-5 tablespoons of vinegar, 1 kg of sugar.
On the liter jar- 8-10 pcs. cloves and allspice, a piece of cinnamon.
Extract juice from redcurrant berries, mix with water, heat, add sugar, spices, bring to a boil, add vinegar, bring to a boil again and cool. Fill jars with berries up to their shoulders and pour cold marinade over them. Sterilize in boiling water for 3 min. Roll up the lids and turn upside down to cool.

17. Red currant seasoning in Azerbaijan
1 liter of redcurrant juice, 100 g of sugar.
Add sugar to freshly squeezed redcurrant juice and boil down to 1/3. volume. Pour hot into half-liter jars or bottles, immediately cork and fill with sealing wax or tar.
This seasoning is served with meat or fish dishes, barbecue.

18. Frozen redcurrant
Freezing methods are the same as for blackcurrants (see "Blackcurrant blanks" recipe 31)

19. Storing red currants
Currants are harvested in dry weather. The brushes are immediately placed in the container in which they will be stored. For this purpose, small boxes with a capacity of not more than 4 kg are used. At< температуре 1-0°С и влажности около 90% ягоды могут храниться до двух месяцев. Красную смородину можно хранить и в полиэтиленовых мешочках вместимостью 1-3 кг. Наилучшая температура хранения ягод в полиэтиленовых мешочках минус 20°С.

Redcurrant is a fairly popular and not particularly whimsical shrub, widespread in household plots. Since mid-summer, currants bear fruit abundantly. Berries can have different shades - from bright red to pale pink in some varieties, and even almost white. Redcurrant grows in clusters, which greatly facilitates the collection of berries.

Collect red currants should be in dry weather, along with twigs. The brushes collected from the bushes are immediately placed in the container in which it is planned to be stored. If necessary in long-term storage berries should be placed in conditions at a temperature of 1 to 0 degrees; at this temperature and humidity conditions of about 90%, red currants can be stored for up to 2 months.

However, in the recipes of the annual traditional “spins” and simply stocks for the winter, red currant appears somewhat less frequently than other fruits and berries that traditionally grow in summer cottages and vegetable gardens. Such lack of attention obviously undeserved, because red currant, like many other berries grown in natural conditions, contains many nutrients - vitamins and minerals that have a beneficial effect on body functions. And besides, it is also very delicious berry, how in fresh, as well as in the form of various blanks.

You can cook many dishes from this berry - from jam or jelly to table wine or sauce for meat dishes and spaghetti.

So, red currant blanks for the winter. Recipes

The easiest way prepare red currants for the winter, keeping everything in it useful material contained in ripe berries is freezing fresh berries. But even such a seemingly simple method of harvesting can be carried out according to different recipes.

Freeze

Should be frozen mature undamaged berries; they should be washed, dried, scattered on a tray and frozen. Pour frozen berries into plastic bags or plastic containers intended for freezing food and store in the freezer.

Freeze with sugar

There are recipes for freezing fresh berries with sugar (at the rate of 150-200 grams of sugar per kilogram of currants). Washed and dried berries sprinkle evenly with granulated sugar and, scattering on a tray, freeze. The berries prepared in this way should be stored in the freezer.

Freezing in sugar syrup

Freezing according to this recipe contributes to the maximum preservation of all useful properties berries: placed in paper or plastic molds(you can cups) Pour the berries with cold sugar syrup, prepared from the calculation of 1 kg of sugar per 1 liter of water. After the berries are completely frozen, remove the briquettes from the molds (it will be easier to do this if the mold is slightly heated from the outside, for example, hot water) and store in the freezer.

Jelly

You will need currant juice and sugar - one glass each.

Squeeze the juice from the washed and crushed berries and mix it with sugar. The syrup will be ready faster if you cook it on the stove. Pour the prepared mass pre-washed jars. You can close with polyethylene lids, screw caps, or parchment. The workpiece is stored in a cool place.

Morse

The recipe is simple. The main thing is to thoroughly wash the berries and properly prepare the container. We sort out a clean berry and let it dry. Further - put in a colander, lower into a pot of boiled water and heat for 2 minutes. To remove the seeds, pass through a sieve, then add the berry broth, bring to a boil and roll up in a glass jar.

Marmalade

For one kilogram of ripe berries, take 550 grams of sugar. Steam the berry under the lid, adding a little water to soften it as soon as possible; rub through a sieve, thus removing the bones, mix with sugar and boil over low heat until a weight of 1 kilogram is reached.

Pour the finished mass into the mold and wait until it hardens. frozen marmalade cut into pieces roll in sugar or powdered sugar. It turned out a delicious and beautiful delicacy that can be served with tea as sweets after family dinner, and it is possible to festive table. Store in a box, shifting layers parchment paper or tracing paper.

Fruit kvass

Original berry variation on the topic of a popular (especially in the midst of the summer heat) refreshing drink. As in the middle of summer, when red currants ripen, and it is most relevant to prepare such a drink; you can't prepare it for the winter.

Products:

Rinse the berries and grind through a sieve; boil the resulting juice, add cooled boiled water, add sugar and yeast, leave overnight in a warm room. The next day, pour the resulting mass into bottles, in each of which put under 4-5 raisins. Place the closed bottles in a cool place.

Redcurrant, harvested in its own juice

It will take one kilogram of ripe berries and 255 grams of granulated sugar.

Put the currant in advance carefully washed jars, sprinkle with sugar, seal tightly and sterilize (for 5-6 minutes). After this sterilization, the berry prepared according to this recipe keeps well and is a great way to treat yourself to natural vitamins during the winter.

Compote

Compote, prepared according to this recipe, it turns out delicious, healthy and beautiful. You can use it both freshly prepared, and make a blank out of it for the winter.

First, prepare compote at the rate of 0.5 kg of sugar per liter of water.

The berries, peeled from the stalks, are laid out in pre-sterilized jars (about half), pour with chilled syrup and sterilize for 3-5 minutes.

Harvesting for the winter of red currants with sugar

The berry prepared according to this recipe is not subjected to heat treatment, and therefore does not lose an ounce of nutrients, which are rich in ripe berries. How well the workpiece will be stored will depend on the quality of the sterilization of the jars in which we will decompose it. Red currants harvested in this way can be used both as a sweet snack (jam) and as a concentrate for dilution with water (you get a delicious, refreshing drink).

The recipe for making such a blank is extremely simple:

We twist the washed and dried berries through a meat grinder and pour the resulting puree with sugar at the rate of 2 kilograms of granulated sugar per kilogram of berries. Mix everything very well with a wooden spoon, after which we lay out in properly sterilized jars and tightly close with boiled lids. In winter, such a redcurrant blank should be stored in the refrigerator; storage is also possible in the cellar, if it is not too warm there.

This is not the easiest, but very beautiful way to harvest red currants. So I will be able to prepare it only if I treat it very carefully. Besides, for the preparation of such it will take two days, so it will not work right away to pour into jars and clean the pantry.

So you need

• 1 kg ripe berries
• 1 kilogram of sugar
• 1 glass of water

Red currants are harvested along with twigs, that is, whole brushes, with beautiful, ripe berries. Pour currants warm sugar syrup and set aside. The next day, carefully drain the syrup, boil it and pour it over the berries again. At this stage, you should wait for some time - until the berries, filled with syrup, become transparent; and only after that carefully heat the jam over low heat so that the berries do not burst.

Ready jam pack hot on pre-washed dried jars, cork and keep under a blanket until completely cooled. Jam prepared in this way is not only tasty, it can become a real ceremonial dish.

But it's all sweet. But redcurrant can be cooked not only sweet foods. It is an excellent raw material for a variety of delicious sauces for meat dishes, and the degree of spiciness and piquancy of the sauce depends on the set of spices and seasonings.

Pickled redcurrant

For harvesting according to this recipe, the largest, well-ripened berries should be selected.

Thoroughly washed in advance jars to the “shoulders” are filled with berries and poured with heated marinade on top. To keep the workpiece well in winter, jars should be sterilized; to this end, let them stand in boiling water for three minutes, regardless of the volume of the cans. After rolling, the jars should be placed upside down and kept covered with a blanket until they have completely cooled. Such a preparation will be in perfect harmony with meat dishes as a sauce.

Soaked red currants

Nice, flavorful, savory appetizer.

For cooking, you will need cloves, cinnamon, water and sugar; for 1 liter of water we take 500 grams of sugar.

currant berries, without taking off the branches, rinse and place in jars. From water, sugar, cloves and cinnamon, boil the fill; at this stage of cooking, it is advisable to taste the filling and, if necessary, add salt (to taste). Cool, pour the fruits in jars, cork. Keep cold.

redcurrant ketchup recipe

Components:

• red currant berries - fresh, well ripened - 2 kg
• wine vinegar- 255 ml
• sugar - 1 kilogram
• pepper - 1 tsp
• cloves (preferably ground) - 2 teaspoons
• cinnamon - 1 tablespoon

Cooking

Free the berries from the stems and stalks, grind in an enamel bowl, you can pass through a fine sieve, then along the way and the bones will be removed, attach the rest of the ingredients. Heat with constant stirring to get a homogeneous thick mass. When boiling, remove the foam. To increase the acidity, you can add a small amount of table vinegar. Pour the resulting ketchup into a well-washed dry glass container and seal tightly.

Redcurrant wine

Red currant is one of the best options raw materials for making wine at home. It is this berry recommended to use to get the first experience for novice winemakers. Red currant produces a light, transparent wine that has a beautiful rich shade; and from the white-fruited varieties - the wines come out very delicate, with a delicate bouquet. Such wines do not need aging, they are suitable for drinking in the year of manufacture.

Well ripened berries are separated from the stalks, chopped and pressed. For making dessert wine pick up the pulp; for this, immediately after pressing, yeast sourdough is added to the pulp - about 300 milliliters per 1 kilogram of pulp - and stand in a warm place for two to three days, stirring often enough to prevent the occurrence and development of mold.

After this period the pulp is pressed and poured with sugar syrup. From the total volume of sugar syrup two-thirds are brought in before being put on fermentation, and the remaining part - on the 4th - 5th day. The wort with yeast starter is poured into pre-prepared dishes, and it should be filled to 4/5 of the volume, and closed with a cotton or textile cork. At the end of the most active, rapid fermentation, a water seal is installed instead of a cork. The fermentation process should occur at a temperature in the range from 20 to 22 degrees.

Finished fermentation young wine should be removed quickly from the sediment, pour into clean bottles, filling them to the middle of the neck, seal tightly and place in a cool place, in a temperature range of 10 to 12 degrees. Once again, the wine should be drained from the sediment after approximately 3 weeks - a month, filtered through a filter or flannel. Sugar can be added to make dessert wine.

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

Recipe for cold cooking redcurrant jelly
1kg redcurrant berries

1kg 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. Adding 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 redcurrant jelly.

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

Hot redcurrant jelly recipe

1kg red currant

750g granulated sugar

1 sachet of vanillin

Pour the washed berries into 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

500g 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
1kg redcurrant berries
1kg 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 a 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

There are several ways to freeze red currant berries.

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.
1kg redcurrant berries
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, these recipes have been tested and really liked by me 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
50g semolina
2 tablespoons of 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 mass to warm, and beat with a mixer. Pour into molds and let cool. Delicious dessert is ready.

Red currant curd dessert
500g red currants
500g sugar
1 can of sour cream, 200g
1 pack of cottage cheese, 200g

Redcurrant - recipes for preparations for the winter and delicious desserts
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

1kg redcurrant berries
0.5 heads of garlic
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 suggest watching a video about cooking delicious redcurrant compote.

Harvesting red currants for the winter- this is a great opportunity to treat yourself to vitamins in the winter cold. You can cook jam, jam, marmalade, fruit drink, compote, wine, jelly and many other various dishes. Let's look at all these recipes in more detail.

Red currant recipes

Red currant jelly blanks.

Ingredients:

Sugar, currant juice - one glass each

How to cook:

Grind the berries, squeeze the juice out of them, mix it with sugar. To make the syrup faster, warm it up a little on the stove. Pour the finished mass into jars, cover with parchment or plastic lids, store in a cool place.

Morse is ready.

Sort the currant, let it dry, put it in a colander, put it in a pot of boiled water to cover the berries with water. Warm up the fruits for two minutes, mash, wipe through a colander with a spoon or a wooden pestle, add berry broth, boil, roll into a glass container.

Red currant preparations

Marmalade.

You will need:

Sugar - 550 g
- redcurrant - 1 kg

How to cook:

Steam the fruits under the lid, adding a small amount of water until softened, grind through a sieve, mix with sugar, boil until the marmalade weighs 1 kilogram. Cut the frozen mass into pieces, sprinkle with sugar, pack in a box, put each layer with parchment paper.

Fruit kvass.

Required products:

Yeast - 120 g
- raisins - 120 g
- sugar - 520 g
- red currant - 2 kilograms
- boiled water - 5 liters

Cooking:

Wipe the washed currant through a sieve, boil the juice, add cooled boiled water with granulated sugar, stir with dissolved yeast, leave warm for one night. The next day, pour the resulting mixture into bottles, put a few raisins in them. Cork the bottles with evaporated corks, place in a cool place in a horizontal position.

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Delicious red currants

Soaked berries.

Ingredients:

Carnation
- cinnamon
- sugar - ½ kg
- water - 1 liter

Cooking:

Rinse currants together with twigs, place in jars. Boil the filling from water, sugar, cloves and cinnamon, cool, pour over the fruits, cork with lids, store in a cold place.

Currant ketchup.

Ingredients:

Currant berries - 2 kg
- wine vinegar - 255 ml
- sugar - 1 kilogram
- pepper - a teaspoon
- ground cloves - 2 teaspoons
- cinnamon - a tablespoon

Cooking:

Free the berries from the stems, place in enamelware, rub, add the remaining ingredients, cook with constant stirring, remove the foam to get a thick broth. Pour the ketchup into a glass container, seal well. For concentration, you can also use plain vinegar.

And here are a few more recipes for making currant jelly.

Option number 1.

You will need:

Sugar - 520 g
- red currant - 1 kilogram

How to cook:

Rinse the fruits, dry, mash with a pestle, squeeze the juice. Small portions Pour in sugar with continuous stirring. Once the sugar has dissolved, place the jelly in jars and store in a cool place.

Option number 2.

Required products:

Water - one glass
- currant - 1 kilogram
- sugar - 1.5 kilograms

How to cook:

Sort the fruits, wash, put in a saucepan, pour in water, heat, stir until the water spreads. Cool the berries, crush, squeeze the juice. Pour sugar, boil, cook for 5 minutes, pour into prepared jars. Once the jelly has cooled, close the container of parchments, store in a cool room.

Red currant preparations: juice

Remove the currant from the branches, crush with a wooden pestle. Using a press or juicer, squeeze the juice, bring to a boil, pour into containers, seal.

Redcurrant in its own juice.

Required products:

Sugar - 255 g
- currant - 1 kilogram

Cooking:

Put the prepared fruits in clean containers, sprinkle with sugar, seal tightly, sterilize for five minutes.

natural option.

Prepare the berries, put them in washed jars, fill with boiled water, the temperature of which is 80 degrees, pasteurize the container with a capacity of 0.5 liters for 20 minutes, and with a capacity of 1 liter - at a temperature of 90 degrees.

Homemade red currants.

Compote.

Ingredients:

Sugar - 520 g
- water - one liter

How to cook:

Peel the berries from the stalks, rinse, put in prepared jars, pour with chilled syrup, sterilize for three minutes.

It turns out very tasty and

Marinated harvesting method.

Ingredients:

piece of cinnamon
- carnation
- allspice
- redcurrant

For marinade:

Sugar - 750 g
- water - 1 liter
- vinegar - 120 g

Cooking:

Put the berries in clean containers, add spices, pour hot marinade, sterilize the jars for 3 minutes.

Currant jam without cooking.

Ingredients:

Sugar - 2 kg
- currant - 1 kg

Cooking:

Sort the currants, wash, dry, twist in a meat grinder until mashed, add sugar, stir it all with a wooden spoon. Transfer the berry puree to sterile jars, close with sterilized polyethylene lids, store in the refrigerator. Similarly, it is also done redcurrant preparation without sugar.

Jellied jam.

Ingredients:

Water - one glass
- berries, sugar - 1 kilogram each

How to cook:

Prepare the fruits, pour into an enamel bowl, pour in some water, turn on the fire, bring to a boil, cook for a couple of minutes, grind through a sieve. Pour sugar into the puree, boil for half an hour over moderate heat after boiling. Pour hot into a sterile container, seal.

Honey-nut jam.

You will need:

Walnuts– 1.5 kg
- honey - 1 kilogram
- sugar, apples, black and red currants - 500 g each

Cooking:

Pour water into the prepared berries, put on the stove. As soon as they soften, wipe it through a sieve. Boil syrup from sugar and honey, dip nuts and apple slices into it, boil, add berry puree, boil for an hour over moderate heat, pack, roll up.

Currant-banana puree.

Required products:

Sugar - 620 g
- bananas - 5 pieces
- currant juice - 1 liter

Pour berry juice into an enameled container, add sugar. Soften the bananas to a puree state, bring to a boil, reduce the heat, leave for 40 minutes. AT ready-made pack in jars, roll up.

Jam recipe.

Required products:

Berry puree - 1.5 kilograms
- pitted cherries - 520 g
- granulated sugar - 1 kg

Cooking:

Dip the berries in boiling water, boil for a couple of minutes, wipe through a sieve. You should have 1.5 kg of puree. Pour sugar into it, put on medium heat, cook until thickened. Put the cherries, boil the jam until the berries are ready with occasional stirring, put in sterile jars, cork.

Try this one too original blank, how .

Variant of jam with red watermelon.

Ingredients:

Pulp of red currant and watermelon - 1 kilogram each
- sugar - 1.5 kg

Cooking:

Grind the berries with granulated sugar, put pieces of watermelon pulp, put on fire, boil, boil for half an hour, rub through a sieve, pack in a dry, sterilized container.

Jam.

In equal quantities, take currant fruits and sugar. Rinse the berries, wash, dry, crush with a wooden pusher, rub through a sieve, add granulated sugar, stir, boil until thickened over medium heat. Put the thickened jam in a container, sterilized in advance, roll up.

Variant of jam with oranges.

Separate the fruits from the branches, sort, wash well, discard in a colander, let the liquid drain. Rinse oranges, cut into small pieces together with the peel, pass through a meat grinder. Grind currants with a meat grinder until mashed. Transfer all this to a basin or saucepan along with oranges, pour in the sweet mixture, leave for half an hour. After the specified time, boil for another 5 minutes, stir. Jam can not be boiled, but packaged raw.

It turns out very tasty.

Red and white currant blanks.

We're making juice.

You can make juice with or without sugar. However, the option made only from berries turns out to be quite sour. But, if you suffer from diabetes, then it is best to use this cooking option. Such juice can also be used to acidify various dishes, instead of vinegar for canning, for making homemade drinks. Another preparation method is as follows: pour 100 ml of boiling 45% syrup into hot sterile bottles, add natural hot juice (90 degrees) to the upper neck, seal tightly with caps. Juice must be preserved by pasteurization or hot filling. In the first case, the workpiece is bottled, heated to 90 degrees, pasteurized for 8-10 minutes (container with a capacity of ½ liter). In the second case, the juice is heated in an enamel bowl to the same temperature, and then it is bottled. At the end of the bottle you need to cork.

We hope that from the whole variety of blanks offered, you have chosen the one that suits your taste preferences. However, you should not stop your choice on only one of them. Your family and friends will surely appreciate their special taste.

Redcurrant is one of the many delicious and useful berries with which our nature is so rich. Summer generously endows us with various vegetables, fruits, berries. And it's good that people have learned to save these riches for the winter, making homemade preparations. Yes, and there are many options to save for the future, for example, red currants. Moms, for sure, roll compotes and juices out of it so that their children are provided with vitamins all year round. It is quick and easy to make jam, jam, and jelly from red currants. It will take a little longer to make currant marmalade or original sauce to meat dishes. And in order for your experiments on harvesting red currants to be successful, choose the most detailed and understandable recipes here.

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Redcurrant is a very useful and fragrant berry, but most often blackcurrant grows in our gardens. This article will talk about various ways freezing red berries, but all the methods of freezing considered are quite suitable for other types of currants.