Table of product mass in terms of volume

Table of measures and weights for cooking. Product volumes are measured in glasses, tablespoons and teaspoons.

How to use the table of measures of weight and volume

In the recipes posted on the site, a glass = 250 g of water (it is also called a “thin tea glass”).

I measure with simple tea cups of the same capacity. I didn’t give a measure of the weight of products in a faceted glass (= 200 g of water), I suggest using the same ordinary tea cup, focusing on the approximate consistency and basic principles of cooking, on the proportions and idea of ​​\u200b\u200bthe dish, which are described in each recipe posted on site.

The weight of the product is indicated in a glass filled to the top, and in spoons - at the maximum possible filling (up to the brim for liquid, with a slide for dry and viscous).

Dry products such as flour and starch should be poured into a measuring dish with a spoon - with light movements.

If you begin to scoop up, voids will appear between the flour waves and you will not get the desired volume, but will tamp it down - the weight of the product will increase, therefore, the consistency of the dish will change.

If you plan to sift flour, first measure the right amount, and then do the sifting.

Other useful proportions

1. How many berries are in 1 liter (in a liter jar)

In a container with a volume of 1 liter is placed, on average:

liter meadow strawberry - wild strawberry- 400 g;

liter garden strawberry- about 600 g;

liter raspberries or blackberries(kumaniki) - 600 g;

liter cherries or cherries- 800 g;

liter currants black, red, white - about 700-750 g;

liter gooseberry- 840-850 g;

liter sh Christmas trees(mulberry) - 780-800 g;

liter blueberries- 800 g;

liter cranberries- 580-600

What container contains 1 kg of berries

1 kg of berries of different types is placed in containers (jars, glasses, pots, basins) of the following size:

meadow (field) strawberries, wild strawberries - 2.5 liters;

garden strawberries, raspberries, blackberries, cranberries - 1.5 liters + almost a full glass;

cherry, sweet cherry, blueberry, mulberry (mulberry) - 1 liter + glass;

currants are different, approximately - 1.5 liters or a little less;

gooseberries - 1 liter + 1 glass with a top.

The weight of all berries and the volumes they occupy are given approximately. No one knows what kind of berries you picked and how you laid the berries. But according to these guidelines, it is convenient to cook all jams and compotes if you do not have scales.

2. How to make table vinegar from 70% vinegar essence 6% - 9% and 3%

Follow the instructions on the bottle of vinegar essence - 70% acetic acid

The proportions of vinegar essence (acid) to obtain vinegar

3% vinegar: 1:22 \u003d 1 part essence diluted in 22 parts water (1 tablespoon of acid in 22 tablespoons of water);
6% vinegar - 1:11 = 1 part essence to 11 parts water;
9% vinegar - 1:7 = 1 part essence dissolved in 7 parts water.

3. How to replace sugar with powdered sugar in a recipe

If the weight of sugar is given in the recipe, then you need the same amount of powder by weight.

Blackcurrant jam

Method 1

For 1 kg of blackcurrant berries - 1.3-1.5 kg of sugar, 1 1/2 cups of water. Wash the berries thoroughly and dry them on paper. Prepare syrup. Put the berries in portions into the boiling syrup and cook over low heat in one go until tender.

Method 2

For 1 kg of black currant berries - 1.5 kg of sugar, 4 cups of water. Dip the berries in boiling water for 3-5 minutes. Strain the water in which the berries were blanched and use to make syrup. Dip the berries into the boiling syrup. Cook the jam in 3-4 doses for 5-7 minutes from the moment of boiling. Standing time between brews - 6-8 hours.

Method 3

Sort the currants, rinse with running water, dry, but do not crush. Put the berries in a basin, put on fire and, stirring, heat up to 65 ° C. Then add sugar (500 g of sugar per 1 kg of berries) and increase the heat. Stir constantly without boiling. At a temperature of 90 ° C (when air bubbles begin to rise from the bottom), remove from the stove and pour into hot dry jars. Close with plastic lids or roll up.

Redcurrant vitamin jelly

Mash 1 kg of red currant berries. Pour a glass of chilled boiled water. After boiling, squeeze the juice through gauze and add 1.25 kg of granulated sugar to it. Cook for 30 minutes.

For control, make a test: leave a teaspoon of the mass on a saucer for 10 minutes. If it thickens, the jelly is ready. If it remains liquid, cook for another 10 minutes.

Blackcurrant jelly

For 1.6 kg of black currant berries - 1-1.2 kg of sugar, 0.5 l of water. Extract juice from freshly picked berries. To do this, boil the berries for about 10 minutes and squeeze. Mix juice with sugar. To dissolve the sugar, heat the juice slightly, without bringing to a boil. Pour hot and seal. Store in a warm cool place

Currant mousse

Sort fresh berries, rinse, mash with a spoon or pestle, rub through a sieve. Pour berry pomace with hot water at the rate of 2 cups of water per 1 cup of berries. Boil, strain. In the resulting juice, put a glass of granulated sugar and 15 g of soaked gelatin. Syrup, stirring, bring to a boil, cool and add berry puree to it.

Beat with a whisk or mixer until a foamy mass is formed, which should thicken. Drizzle with liquid cream before serving.

Currant jelly

Sort a glass of berries, wash, mash with a pestle, add half a glass of water. Rub through a sieve, or squeeze through cheesecloth. Pour the pomace with two glasses of water, boil for 5 minutes, strain. Put ¾ cup of granulated sugar into the strained broth, boil. Dilute 2 tablespoons of potato starch or oatmeal (barley) flour in a small amount of cool boiled water and pour into syrup. While stirring, boil again and pour in the currant juice.

Cherry-blackcurrant compote

1 kg of sweet cherry, 100 g of black currant. For syrup: 1 liter of water, 300 g of sugar.

Sort the berries, wash them thoroughly, separate them from the stalks and put them "shoulder-deep" in jars. Prepare the syrup and, as soon as it boils, pour them over the berries. Sterilize half-liter jars for 15-20, liter - 20-25, three-liter - 45 minutes.

Soaked redcurrant

For pouring: for 1 liter of water - 0.5 kg of sugar, cinnamon, cloves. Select sprigs of large red currants, it is permissible with small leaves. You can make small bouquets by tying several branches with a thread.

Place washed sprigs with berries in jars. Boil water with sugar, cinnamon and cloves. Cool, pour currants, cork with lids. Store in a cold place.

Whitecurrant syrup

For 1 kg of white currant - 60 g of raspberry or black currant juice, 800-850 g of sugar.

Berries clean, wash, mash with a wooden pusher. For each 1 kg 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, its first batch must be poured back into the bag. Mix the resulting juice with the remaining sugar, add blackcurrant or raspberry juice, bring to a boil, pour into prepared jars, cork and turn upside down until cool.

Blackcurrant liqueur

For 4 kg of currant berries - 1 kg of sugar, 1 liter of water, 4 liters of vodka, 1 bottle of cognac, 2 bottles of white wine. For fermentation, the berries need to be mashed with sugar and water. Keep the jar in a warm place: the berries should ferment with the juice. Strain the liquid after five days. Be sure to cut off the rest of the flower from the berries. Insist berries on vodka.

Pour the fermented juice into the infusion, add cognac and white wine. Let stand for about a month, then carefully drain, filter the remains and bottle.

Jam "Mix"

1 kg of black currant, 250 g of red currant, 800 g of sugar, a glass of water.

Put the black and red currants in batches into the boiling syrup, bring to a boil and set aside. The next day, bring to a boil and cook until tender. Pack hot and keep under a blanket until cool.

Currant ketchup

2 kg of red currant, 1 kg of sugar, 250 ml of 5% wine vinegar, 1 tbsp. spoon of cinnamon, 2 tsp. tablespoons ground cloves, 1 tsp. a spoonful of pepper

Peel the currants from the stalks, put them in an enamel bowl, grind, add all the other ingredients and cook, stirring constantly and removing the foam, until a relatively thick broth is obtained (about 20 minutes). Pour into glass jars and seal well. You can use ordinary vinegar (in no case should you add vinegar essence - ketchup will be very sour) of the same concentration, but this will slightly worsen the taste.

Jam Assorted

1 kg of blackcurrant, 500 g of sour apples, 500 g of pears, 0.8-1 kg of sugar.

Peel apples and pears, cut into slices and remove seeds. Wash the blackcurrant berries, dry them, transfer to a saucepan and lightly knead with a wooden spoon. Put slices of apples and pears into the berry mass and cook until softened. Add sugar and bring to a boil.

Currant jam

500 g red currants, 3 tbsp. spoons of red wine, 500 g of sugar, vanilla to taste. Berries mixed with wine and mashed (using a mixer). Add sugar and vanilla and beat at the highest speed for 15 minutes. Pour into sterilized jars and immediately close them with lids. Store in the refrigerator for no more than 3-4 months.

Currant kvass

2 liters of red currant juice, 5 liters of water, 2 - 2 1/2 cups of sugar, 15-20 g of yeast.

Boil water with sugar, cool, add raw currant juice and yeast, mashed with 1 tsp. a spoonful of sugar. Keep warm for several days (at a temperature of 25-30 ° C), pour into bottles and cork them. Store in a cold place.

Currant compote

Method 1

Prepare juice from ripe red currant berries, put sugar in it, bring to a boil, boil for several minutes, remove the foam and pour syrup (for 1 liter of red currant juice - 350-400 g of sugar) berries in a jar. Sterilize in boiling water: half-liter jars - 15, liter - 20 minutes.

Method 2

Put currant berries and sugar (500 g of sugar per 1 kg of berries) in an enamel bowl, add 2-3 tbsp. spoons of water or juice, put on fire, cover with a lid and, stirring, stand for 5 minutes at a temperature of 85 ° C. Then fill hot sterile jars with berries with syrup under the very lid and roll up.

Method 3

Put currant berries in half-liter jars, pouring sugar in layers and gently tapping the jars on the table (100 g of sugar and 2 tablespoons of cold boiled water). Cover the jars with lids and put in a pasteurizer with cold water, heating them at a temperature of 80 ° C for 20 minutes (liter - 25 minutes).

Method 4

Separate the berries from the brushes, select the largest currant berries, wash and dry thoroughly. So that the berries in the compote do not wrinkle and do not float, dip them for 12 minutes in the syrup prepared in advance and cooled to 60-70 ° C and only then put them in jars. Pour hot syrup (400-600 g of sugar per 1 liter of water) and sterilize in boiling water: half-liter jars - 10, liter - 15, three-liter - 20-25 minutes.

Method 5

Pour the berries in jars to the edge of the neck with boiling syrup (300-500 g of sugar per 1 liter of water). After 3-5 minutes, drain the syrup, cover the jars with lids, boil the syrup again and pour it a second time. Cover with lids and leave for 3-4 minutes. Pour the syrup a third time so that it slightly overflows over the edge of the neck. Seal immediately and turn upside down to cool.

Method 6

In sunny weather, the berries are washed on the bushes from a watering can or hose. Let them dry. Sterile corks and bottles are prepared in advance. They wipe their hands with vodka or a weak solution of potassium permanganate, and scissors with a cotton swab moistened with vodka. Berries are removed from the bush with hands or scissors and filled into bottles. Bursting berries are laid in a saucepan. During the collection, they tap the bottle with their palms so that the berries lie more densely. The bottle filled to the top is covered with a cork, filled with sealing wax, wax or paraffin and stored in a cool, dry place where the temperature is not higher than 5-6 °. The bottle must be in a horizontal position during storage.

Marmalade Assorted

500 g black currants, 500 g gooseberries, 500 g apples, 500 g pumpkin, 400 g sugar.

Cut sweet unpeeled apples into slices, put in a saucepan. Peel the ripe pumpkin from seeds and skin, cut into small pieces and also put in a saucepan. Pour a few tablespoons of water and steam apples with pumpkin until completely softened (under a closed lid).

Rub the hot mass through a sieve. Mash blackcurrants and gooseberries with a wooden pestle, sprinkle with sugar, mix and heat until the sugar is completely dissolved. Rub this mass through a sieve, and then mix with apple-pumpkin puree. Cook until done. Pack hot.

Berries "Just from the bush"

In sunny weather, wash the currant berries on the bushes with a watering can or hose, let dry. Wipe hands and scissors with vodka. Cut the berries directly into a sterile pre-treated bottle. To make them fit tighter, the bottle needs to be shaken periodically. When it is full, immediately close it with a sterile stopper and fill it with sealing wax or paraffin. Store in a cool dry place at a temperature not exceeding 5-6 ° C in a horizontal position. Vitamins are preserved better when canning blackcurrants in sugar syrup.

Currant marinated in its own juice

Based on a liter jar: 8-10 pcs. cloves and allspice, a piece of cinnamon.

The composition of the filling: for 1 liter of red currant juice - 0.5 liters of water, 4 tbsp. tablespoons of vinegar, 1 kg of sugar. Extract juice from redcurrant berries, mix with water, heat, add sugar, spices, bring to a boil, pour in vinegar, bring to a boil again and cool. Banks fill "shoulder-deep" with berries and pour cold marinade. Sterilize in boiling water for 3 minutes. Roll up and turn upside down to cool.

Raw redcurrant jelly

Rinse unripe red currant berries together with brushes, dry, sort and mash with a wooden crush. Squeeze the juice through cheesecloth, combine with sugar (for 1 glass of juice - 1 1/2 cups of sugar) and mix until the sugar is completely dissolved. Pour the resulting mass into small sterilized and always dry jars. Place a circle of parchment paper soaked in vodka on the surface of the jelly. Close with lids or parchment paper and tie tightly with twine. Put jars of jelly in a cold place.

raw jam

All varieties of blackcurrant are suitable for making jam, but it is better to cook from large berries with thin skins, the richest in vitamin C. 1 kg of berries and 1-1.5 kg of granulated sugar are thoroughly mixed and tightly placed in clean, dry half-liter jars, on top pour a layer of granulated sugar and tie with parchment paper. Store at a temperature of 6-8 °. In raw jams, 50-100 mg% of vitamin C, 600-900 mg% of vitamin P are preserved for 8 months. Blackcurrant jams were tested after two years of basement storage, and their content of vitamins C was 45-75 mg%.

Currant tea

In any container (pot, kettle, pot on a fire), bring water to a boil and throw as many blackcurrant leaves into it as possible. Boil for 1 minute, close the lid and after 15 minutes the tea is ready.

However, if you let it brew (for two hours), it will acquire a more refined taste and turn dark red. Tea can be drunk both hot and cold (instead of compote). However, do not forget that three hours after brewing, you need to throw the leaves out of the pan, otherwise they will spoil the taste. No other herb (melissa, mint, etc.) needs to be added to tea.

Puff pastry "Slastena"

500 g of ready-made puff pastry, 1 sachet (100 g) of instant vanilla pudding, 250 g of sour cream, 2 cups of fresh blackcurrants, 1 tbsp. spoon of sugar, 1/2 tsp. tablespoons of grated orange peel, powdered sugar. Preheat oven to 200°C. Fold the sheets of dough and roll them into a cake 1 cm thick. Using star-shaped molds, cut out 12 stars.

Place cookies (2-3 cm apart) on a baking sheet sprinkled with cold water. Bake for about 15 minutes until the cookies are golden and well risen. Transfer to a wire rack, let cool slightly, then cut each cookie horizontally in half with a sharp knife Prepare the cream sauce: mix the dry pudding with milk, beat with a mixer for about 2 minutes, add sour cream, mix well and refrigerate (to thicken the sauce). Combine berries, sugar, mint leaves and orange zest, cover and refrigerate. Before serving, put on each plate two bases of stars, 2-3 tbsp. spoons of cream sauce and the same number of berries, cover with the top half of the stars and sprinkle with powdered sugar.

Berry pie with currant

3 eggs, 1 glass of sugar, 1 glass of flour, 300 g of currant berries. Beat eggs, add sugar, beat again. Add flour and stir until smooth. Mix with berries. Pour the mixture into the mold and bake for 35 minutes.

Blackcurrant soup with cottage cheese dumplings

1 cup black currants, 3-4 tbsp. spoons of sugar, 1/2 tbsp. spoons of starch, 3 cups of water. For dumplings: 150 g cottage cheese, 2 eggs, 4 tsp. spoons of sugar, 3 tbsp. spoons of flour.

Rinse the blackcurrant, mash with a wooden spoon and squeeze out the juice. Put the pomace in a saucepan, pour cold water and boil, then immediately strain through a sieve.

In the broth, bringing it to a boil, add sugar and starch previously diluted and a small amount of cold water. Bring to a boil again, remove from heat, pour in the squeezed juice and cool.

Black currant of a shock freezing friable, various packing. Origin - Russia, China, etc., check the origin of a particular batch by phone (Different regions)

Blackcurrant is one of the most popular berries grown in our country. In almost every area you can find a dozen other bushes of this berry. Many people like the unique taste of berries, and someone appreciates it for its beneficial properties. You can make jams, confitures, fruit drinks and tinctures from berries, and at the same time Blackcurrant does not lose its properties.

The geography of cultivation is quite wide all over the world - Europe, China, North America, Kazakhstan, Mongolia, Siberia and the European part of Russia.

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Useful properties include the following:

• strengthens the body, improves immunity and fights against acute respiratory infections due to the high content of vitamin C;
• contains antioxidants;
• a wide range of trace elements - potassium, manganese, calcium, magnesium, which are necessary for cellular metabolism;
• disinfects and relieves inflammation, which helps in the treatment of colds and flu;
• positively affects the functioning of the intestines and the entire digestive tract;
• reduces the likelihood of cardiovascular diseases, normalizes blood pressure;
• helps in the prevention of the fight against oncological diseases.

Frozen Blackcurrant is stored in the refrigerator for a long time and has the same properties as a fresh berry.

Production company "MOROSHKA" is engaged in harvesting and selling berries and mushrooms. You can buy blackcurrant from us in Moscow with delivery to your home and office.

When buying berries and mushrooms from us, you can be sure of the quality of the products.

Prepared ripe berries put in a saucepan and pour water. Bring to a boil, boil for 5 minutes, then squeeze out the juice. Filter the juice, bring to a boil, pour into prepared jars and seal. To improve the taste, you can add sugar at the rate of 200-300 g per 1 liter of juice.

Blackcurrant juice with pulp

• 1 kg blackcurrant,
• 250 ml of water
• 150-180 g of sugar.

Put the berries in a saucepan, pour in water, heat to a temperature of 65 ° C and rub through a sieve. Add sugar to the resulting juice, bring to a boil, boil for 2 minutes, pour into prepared jars and seal.

Black currant natural

Put the prepared berries in clean jars and pour boiled water at a temperature of 80 ° C. Pasteurize half-liter jars for 20 minutes, liter jars for 25 minutes at a temperature of 90 C.

blackcurrant compote recipe

• 1 liter of water
• 1.5 kg of sugar.

Rinse the berries and pour into prepared jars. Pour hot syrup and pasteurize half-liter jars for 20 minutes, liter jars for 25 minutes at a temperature of 90 ° C.

Blackcurrant with sugar

• 1 kg blackcurrant,
• 1.5-2 kg of sugar.

Remove the berries from the branches, rinse, dry (spread in a thin layer on a napkin). Mash with a wooden pestle or pass through a meat grinder, mix with sugar, put into prepared jars, cover with parchment. Store in a cold place.

Blackcurrant jam (recipe 1)

• 1 kg blackcurrant,
• 1.5 kg of sugar,
• 1.5 cups of water.

Select large, ripe berries, peel from twigs. Blanch for 2-3 minutes, cool and pour hot sugar syrup boiled down to medium density. Soak in syrup for 3-4 hours, then cook until tender.

Blackcurrant jam (recipe 2)

• 1 kg blackcurrant,
• 1.3-1.5 kg of sugar,
• 1.5 cups of water.

Bring the finished sugar syrup to a boil, dip the prepared berries into it, bring to a boil and cook for 5 minutes. Transfer jam to clean jars and seal.

Blackcurrant jelly

• 1 l juice
• 2 kg of sugar.

Squeeze the juice from ripe berries, add sugar to it, mix, put the mass in a water bath and stir until the sugar is completely dissolved. Then spread in prepared jars, close with parchment and store in a cold place.

blackcurrant marmalade recipe

• 1 kg blackcurrant,
• 600 g sugar.

Place ripe berries in a saucepan, add a little water, cover and boil. Then knead, rub through a sieve, add sugar and cook until tender. Transfer hot marmalade to prepared jars.

The most vitamin, the most popular in the cold and a very simple stock for the winter is blackcurrant grated with sugar. In the autumn-winter season, fresh currant preparation is an indispensable tool for the prevention and treatment of colds, for strengthening immunity and just for delicious tea parties. According to the content of vitamin C, blackcurrant gives odds to citrus fruits, yielding only to rose hips - and it is ascorbic acid that is responsible for strong immunity in the offseason.

But, if we cook currants, the valuable vitamin will be destroyed during heat treatment. Therefore, I offer you, instead of jam, a “raw” preparation - currants ground with sugar. We've been stocking up like this for the winter every year for many years now. The main condition is that we take sugar and berries in a ratio of 2: 1, that is, twice as much sugar as currants.

Blackcurrant mashed with sugar

Due to the preservative properties of sugar, “no-boil jam” is perfectly stored for a long time, retaining all the benefits. And they, in addition to ascorbic acid, are full of currants. Youth vitamin E; a company of B vitamins, necessary for strong nerves and memory; vitamin P, which strengthens blood vessels; carotene, which, assimilated, turns into vitamin A, which increases vigilance and immunity.

Currant is a powerful remedy against viruses. The phytoncides contained in it can defeat SARS and influenza. The high content of potassium has a positive effect on the functioning of the heart, and pectins cleanse the body of "bad" cholesterol. And besides, this useful berry is very tasty!

• 1 kg of blackcurrant;
• 2 kg of granulated sugar.

We also need dry sterile glass containers. The most convenient jars with a capacity of 0.5-1l.

There is no need to roll the grated currants with metal lids: the supply is excellent for a year or more under tight plastic or screw lids.

How to prepare blackcurrants mashed with sugar

Ripe currant berries without tails, fill with cold water and rinse; we fish it out with our hands in a colander and wait for the water and berries to dry a little.

There are several ways to process currants.

First- more time-consuming and long, but allowing you to save more benefits in berries. Grind currants with sugar with a wooden spoon in an enameled, stainless or plastic bowl.

It is undesirable to use a metal spoon and aluminum utensils, since upon contact with them an oxidation reaction occurs, vitamins are destroyed, and jam can acquire a metallic taste.

But if you're in a hurry, you can try second, "high-speed" option - twist currants in a meat grinder. Add sugar to the berry puree, mix thoroughly, place in prepared sterile, dry jars and tightly close with sterile lids.

There are also third option, combining the benefits of the first and the speed of the second - crush the berries with sugar with a mashed potatoes, preferably a wooden one. It is not necessary to crush all the berries to one - it is even tastier when whole berries come across in the jam in some places. It is very interesting to see through such a sour "surprise".

An important point - we fill the jars not to the top, but leaving a little, a couple of centimeters, free space. This must be done so that the jam does not escape from the jar when the sugar begins to melt and the volume of the supply increases.

We store the harvested currants in a cool, shady place. It is not necessary in the refrigerator - the jam will stand well in the pantry, on a warm glazed loggia or in the cellar.

From currants grated with sugar, you can make delicious tea by stirring a couple of teaspoons of the supply in warm boiled water (not in boiling water - to save the vitamins saved from the summer).

And blackcurrant also makes an excellent filling for grated pie. Imagine how great it will be to drink currant tea with a piece of crumbly cake in winter, inhaling the aroma of berries and dreaming of a new sunny, generous Summer!