This berry is delicious both fresh and canned. A variety of currant varieties allows you to create the same variety on the shelves in the cellar. Red, white, black - choose according to your mood! Moreover, the choice of black, amazingly tasty and rich in vitamins, as a wish "always eat black caviar and drive a black Mercedes"...

The name black currant comes from the old Russian word "currant", which meant a strong smell. Red and white currants almost do not smell, but the smell of black currant is enough for everyone. Berries, leaves and branches smell.

Blackcurrant is very plastic - it is widely distributed in all countries with a temperate climate. In Russia, it is grown everywhere: both in the south and in the north. Even beyond the Arctic Circle!

Useful properties of black currant

In terms of nutritional and medicinal properties, one of the most valuable berry crops. It is unusually rich in vitamin C. The berries contain from 5 to 12% sugars (glucose, fructose and sucrose), 2-4% acids (citric and malic), vitamins C (80-100 mg per 100 g), B1 and carotene, pectin and tannins.

In addition, currant has a tonic effect, helps fight fatigue and bad mood, increases appetite.

Smokers should lean on blackcurrant especially, because, as you know, nicotine removes vitamin C from the body and this makes us more susceptible to various diseases.

In addition to vitamin C, currants contain many B vitamins, which not only have a beneficial effect on the nervous system and help to cope with depression, fatigue and insomnia, but also significantly improve the appearance, condition of the skin and hair.

In addition, there are quite a lot of vitamins E and D in currants - well-known antioxidants that save you from early wrinkles and aging, currants can be safely called a beauty berry.
Blackcurrants are often cooked in brandy like cherries. You can make wine, liqueurs from it, and a drink is prepared from young currant leaves that tastes like brandy. In addition, blackcurrant leaves are placed in pickled cucumbers. The leaves brewed in boiling water resemble green tea and can pleasantly change the taste of regular tea. Berries are added to desserts, they make delicious jam.

Blackcurrant makes an excellent puree, not only tasty, but also extremely healthy: for 6 people you only need 225 g of currants and 75 g of sugar. Peel the berries from the twigs, sprinkle them with sugar in a bowl. Leave for 30 minutes, then you can either pass the berries through a sieve immediately or, to make it easier, first beat them in a food processor and then pass through a sieve to get rid of the stones. Pour into a pitcher and refrigerate until serving or for use in the recipes below.

Useful properties of red and white currants

Although red and white currants are inferior to black ones in terms of their content of vitamin C, they overtake black ones in terms of the amount of iron needed by our vessels and potassium, which has a beneficial effect on the heart and removes excess fluid from the body, preventing swelling and bags under the eyes.

Folk currant recipes

Currant decoction

A decoction of red and white currants can replace antipyretic tablets, help with anemia, cough, atherosclerosis and rheumatism. How to prepare a decoction: wash the ripe berries, let the water drain, place in an enamel pan, add boiling water and cook over low heat for 10-15 minutes. Currant decoction is recommended for those who have recently recovered from a cold or flu, during pregnancy and in other cases when the body needs a lot of vitamins.

A decoction of dried berries for hypertension

How to prepare a decoction: 2 tbsp. spoons of dried currant berries are poured into a glass of hot water, boiled for 10 minutes on low heat, insisted for an hour and filtered. Take a decoction of 1/4 cup three to four times a day.

Juice from fresh currant berries is often used to prevent exacerbations of gastritis with low acidity, cholecystitis, and intestinal dysbacteriosis. But with gastritis with high acidity

With peptic ulcer, it is better to exclude currants from the diet. Too sour berries can exacerbate these diseases.

Useful properties of currant leaves

Currant leaves can be brewed with tea to give the drink flavor and enrich it with vitamins, which are found not only in berries.

In addition, currant leaves and buds have a bactericidal effect, and if so, you can safely add them to various pickles and marinades. Currant leaves will make your preparations unusually tasty and will not allow the contents of the jars to ferment.

Infusion of currant leaves

How to prepare an infusion: take 5 tbsp. tablespoons of dry or fresh crushed leaves pour 1 liter of boiling water and insist for an hour in a sealed container. Drink freshly prepared infusion instead of regular tea, 3-4 glasses a day. It should be noted that only young currant leaves are suitable as a remedy. Harvest them in the summer, after the berries ripen. The collected leaves are slightly dried in the oven, and then dried in a dark, dry place. Use this infusion as a diuretic, laxative and diaphoretic.

Currant for a healthy complexion

To give the face a healthy color and refresh tired skin, gauze is soaked with water and then with freshly squeezed blackcurrant juice, the compress is applied to the face and neck, and held for 30 minutes. After removing the mask, wipe the face with a piece of ice or a cotton swab dipped in very cold water.

Currant Recipes

Red currant jam "Zaryanka"

1 kg of berries of large-fruited varieties of red (or white) currants, 1.3 kg of sugar, 1 glass of water, vanillin.

Sort the currants and rinse thoroughly. Boil the syrup from sugar and water in an enamel saucepan. When it boils, dip the berries into it, shake the pan to evenly distribute the currants and cook over medium heat for 20 minutes after boiling.

Then take a sample: if the chilled jam in an inclined spoon does not pour out, but is kept in the form of a jelly, then it is ready. Vanillin can be added to it and rolled up.

Currant, apple and walnut jam "honey"

0.5 kg of black currant, 0.5 kg of red currant, 0.5 kg of apples, 0.5 kg of sugar, 1.5 kg of honey, 2 cups of walnuts, 1 cup of water.

Sort fruits, wash. Peel the apples from the core, cut into slices. Tear off the tails of the currant. Rinse the nuts with boiling water, dry and chop.

Pour the berries into a saucepan, pour 1 glass of water, close the lid and cook over low heat until tender. Then mash and rub through a sieve.

Boil honey with sugar in an enamel bowl, add apples, nuts, grated currants. Cook, stirring constantly, over low heat for no more than an hour. Arrange in sterile jars and roll up.

Blackcurrant jelly

First way. 1 kg of black currant, 700 g of sugar.

Mix currants with sugar, put on fire, bring to a boil, boil for 10 minutes and pour into sterile jars. Cool and close with capron lids.

The second way. 1 liter of blackcurrant juice, 1 kg of sugar.

Dilute sugar in blackcurrant juice, put on fire and boil, stirring, to a temperature of 105 degrees. Pour hot jelly into sterile jars, let cool and close with nylon lids or parchment paper.

Black currant fig

1 kg of blackcurrant berries, 0.5 kg of sugar, 50 g of water.

Mix the berries with sugar, add water and put on a slow fire. Stirring constantly, cook until the thickened mass begins to lag behind the bottom. Put hot on a dish moistened with water, smooth with a knife and let cool. Cut the cooled and dried figs into rhombuses and put them in cardboard boxes for storage.

Blackcurrant in marinade

Berries of blackcurrant.
For marinade: 400 g of sugar, 100 g of 9% vinegar, 450 g of water, 6 pieces of allspice and cloves, 4 pieces of cinnamon.

Select large, strong blackcurrant berries, rinse, remove the tails and put them in jars to the “shoulders”.
Prepare the marinade: boil water with sugar and spices, cool, strain, add vinegar.

Pour berries in jars with marinade, cover with lids, put in a saucepan with cold water, bring to a boil and let jars of any capacity stand for 3 minutes. Roll up.
Pickled currants are perfect for meat dishes.

We want to discover the secret of making successful blackcurrant jam, which some housewives fail to do. The fact is that some varieties of these berries form jelly very quickly when cooked. Because of what it seems that the jam has already been cooked, although in fact it is not. To avoid an incident, before dipping the berries in boiling syrup, pour 1/3 of it from it, and shortly after the jam is ready, boil it and pour it back.

Blackcurrant jam

First way. 1 kg of blackcurrant, 1.3 kg of sugar, 2.5 cups of water.

Select strong, large currant berries, rinse. Boil syrup from sugar and water in an enameled saucepan, dip the berries into the boiling liquid and immediately remove the saucepan from the stove. Shake to evenly distribute the berries and leave for 6 hours.

After this time, cook in one step until cooked. Roll up.

The second way. 1 kg of blackcurrant, 1.3 kg of sugar, 2.5 cups of water.

Pour the washed berries with boiling water so that the berries protrude slightly from under the water. Put on fire, bring to a boil, stand for 2 minutes and drain in a colander. From sugar and water in which the berries were boiled, prepare a syrup. Dip the berries in it and cook until tender in one go.

Blackcurrant pectin

1 kg of blackcurrant berries, 300 g of sugar, 1 glass of water.

Rinse ripe berries, remove tails, pour into a saucepan and pour water. Put on fire, bring to 70 degrees. Then put the berries in a colander, rub quickly through a sieve, add sugar, mix well and arrange in sterile jars. Cover with lids and sterilize in boiling water: half-liter jars for 7 minutes, liter jars for 10. Roll up and turn over.

Red currant seasoning with garlic

1 cup red currants, 3 garlic cloves, salt and sugar to taste.

Sort the berries, rinse and drain in a colander. Pass through a meat grinder with garlic, add salt and sugar to taste. Mix thoroughly, close with nylon lids and store in the refrigerator.
Seasoning is great for meat and fish dishes.
Instead of currants, you can use gooseberries or sour apples.

Fresh blackcurrant

In sunny weather, wash the berries right on the bush: from a hose or watering can. Let dry and tear off with hands wiped with alcohol or vodka. Collect immediately in boiled bottles. Shake the bottles periodically for a tighter packing of the berries. Filled to the top, they are immediately closed with a sterile stopper and filled with paraffin. Store in a dry place at a temperature not exceeding 6 degrees in a horizontal position.

Redcurrant and strawberry jam

1 kg strawberries, 400 g red currants, 1.5 sugar.

Sort and wash the berries. Pour the strawberries into an enamel bowl, scroll the red currants in a meat grinder, add to the strawberries, sprinkle with sugar and mix everything. Leave for 16 hours.

Then put on the stove and boil for 15 minutes, then remove the strawberries, and continue to cook the syrup until such a consistency that a drop of syrup, dipped in a glass of cold water, falls to the bottom with a ball. Dip the strawberries into the prepared jelly and cook until it is ready. Wait for the jam to cool completely before putting it in the jars, otherwise the strawberries will concentrate on top.

Cover the filled jars with lids and sterilize at 85 degrees: half-liter - 20 minutes, liter jars - 30. Roll up. Refrigerate without turning.

Candied currants

Berries of red, black, white currants.

For sugar syrup: for 1 kg of prepared berries - 1.2 kg of sugar, 300 g of water.

Collect ripe currant berries, rinse thoroughly with cold water, drain in a colander, then pour into an enamel basin.

Boil syrup from water and sugar: boil for 6 minutes until sugar is completely dissolved, filter through several layers of gauze, then put on fire again, bring to a boil and pour into a bowl with berries. Boil for 5 minutes and remove from stove. Leave for 10 hours.

After the expiration of the period, put the basin back on the stove and boil the berries until tender (that is, until the boiling point of the syrup at the end of cooking is 108 degrees). Boiling, remove from heat and pour with the contents into a colander set in a saucepan. Leave for 2 hours so that the syrup is completely stacked and the berries have cooled.

Take cold berries with a spoon of 10-12 pieces and put them in slides on a dish sprinkled with sugar. In this position, dry the berries: at room temperature - 6 days, in the oven at 40 degrees - 3 hours.

The second stage of preparation of candied fruits. Roll the dried berries into balls by hand and roll in sugar. Dry again: 3 hours in the oven at a temperature of no more than 40 degrees, at room temperature - 6 days.

So that the candied fruits do not dry out, they must be folded into sterile dry jars and rolled up.
The syrup can be used as a jam.

Blackcurrant varieties still have a great influence on the taste and attractiveness of the drink. For example, thin-skinned berries burst when heated, which makes compote unpresentable, although no less tasty. The blackcurrant "Altai Dessertnaya" has a resinous flavor that does not disappear even during processing. But the varieties "Dove" "Hope" are very sour, not fragrant, and drinks from them, surprisingly, are tasty and beautiful.

Blackcurrant compote

Large blackcurrant berries, 400 g of sugar, 1 liter of water.

Sort the berries, wash and put in jars to the "shoulders". Boil syrup from sugar and water, pour berries over it. Put the jars in a saucepan with cold water, bring to a boil and sterilize at 80 degrees: half-liter jars for 10 minutes, liter jars for 15. Roll up and turn over.

Red currant vinegar

300 g of red currant berries, 300 g of sugar, 50 g of black currant leaves, 50 g of fresh lemon balm, 50 g of white bread, 1 liter of water.

Rinse everything thoroughly. Grind currant leaves and lemon balm. Mash the berries, transfer to a jar with a wide mouth, pour chilled boiled water, add sugar and a slice of white bread.

After fermentation, strain the finished vinegar, pour into ordinary bottles, close tightly with stoppers and store in a dark place at room temperature.

Kvass from blackcurrant

1 l blackcurrant juice, 5 l water, 20 g yeast, 1 tsp. Sahara.

Dissolve sugar in a saucepan with water, put on fire, boil, stand for 5 minutes and let cool.

Meanwhile, grind yeast with sugar. Pour fresh blackcurrant juice into cooled water, add pounded yeast. Put for 2 days in a warm place.

Pour the finished kvass into bottles, close with stoppers and store in the refrigerator.

Kvass from red currant

1 kg of red currant berries, 4 liters of water, 2 cups of sugar, 30 g of yeast, 3 g of citric acid.

Sort the red currant berries, rinse thoroughly and mash with a wooden pestle. Pour hot water in a saucepan, bring to a boil, remove from heat and leave for 3 hours.

After insisting, strain, add diluted yeast, sugar, citric acid to the infusion and leave overnight for fermentation.

In the morning, strain the kvass, pour into bottles, close with corks and put in the refrigerator for storage.

Blackcurrant juice without sugar

For 1 kg of berries - 120 g of water.

Sort the berries, rinse, pass through a meat grinder with 2.5 mm grid holes. Place the resulting puree and juice in an enamel pan, pour water, heat to 70 degrees and hold at this temperature for 20 minutes.

Then the berries are pressed to obtain juice. Drain it into another pan, let it stand for 3 hours and filter. Then heat up to 95 degrees and pour into clean, dry, heated jars to the very top. Roll up, turn upside down, cover with a cloth and leave to cool.

The remaining pulp can also be used in cooking, especially since it is really useful. To do this, pour it with water (for 1 kg of pulp 1 liter of water), bring to a boil, hold on low heat for 5 minutes. Then pour hot into sterile jars, cover with lids and sterilize: half-liter jars - 15 minutes, liter - 20. Roll up and cool.

The pulp is used to make kissels, jellies, compotes.

Blackcurrant wine "Spotykach"

1 kg of black currant, 1 kg of sugar, 3.5 cups of water, 750 g of vodka.

Sort currant berries, rinse thoroughly, let dry. Then pour into an enamel bowl and crush with a wooden pestle. Squeeze out the juice using gauze.

Make syrup from water and sugar. Add blackcurrant juice to it, boil again and remove from heat. Pour in the vodka, stir thoroughly, put on a small fire again and, without bringing to a boil, let it thicken. Remove from stove and let cool.

Pour the finished wine into bottles, close tightly with corks and put in the refrigerator for storage.

Redcurrant wine

6 kg of red currant berries, 125 g of sugar per 1 liter of juice, 1 liter of cognac per 12 liters of juice.

Carefully sort out red currants, removing twigs and unripe berries. Rinse, dry, pour into an enamel basin and grind with a wooden pestle. Remove to a cool place to start fermentation.

When fermentation is over, strain the mass through a sieve, while trying not to touch it with your hands. Separate the juice, stand, pour into a barrel, put sugar and pour cognac. Take out in a cold place for 2 months.

After the expiration date, pour into bottles, close with corks and stand for another 4 months. After that, you can serve.

White currant wine

For 10 liters of must: 4 liters of white currant juice, 2.4 kg of sugar, 4.5 liters of water, 1 liter of vodka per 10 liters of wine.

Carefully sort out the white currant, removing all twigs and unripe berries. Rinse, dry and squeeze the juice. Add 1.6 kg of sugar to the juice and take it to a cool place to start fermentation.

After 10 days, at the end of fermentation, alcoholize the wine: pour in vodka at the rate of 1 liter of vodka per 10 liters of wine. Mix everything until a homogeneous fortress is obtained, and leave for 5 days. (Wine from white currant can be prepared in any strength). Then strain and add the rest of the sugar - 0.8 kg. Stir and bottle. Close tightly and place in a dark, cool place. After 2-3 months, the wine can be served at the table.

Black and red currants in liqueur

Combine the zest and juice of 1 orange, 2 tbsp honey and 2 tbsp orange liqueur. Put 250 g of red and 250 g of black currants in a salad bowl and pour over orange syrup. Leave overnight in the refrigerator. Serve with whipped cream.

Cupcake with blackcurrant

Beat 100 g of margarine with 1 tbsp of sugar, add 4 yolks, zest of 1 lemon, 1/2 tbsp of milk, 100 g of flour. Next, add 4 whipped proteins and another 150 g of flour. Stir gently until smooth. Pour 3/4 of the dough into a greased and dusted with flour form. Roll the washed dried currants in breadcrumbs and evenly distribute over the dough. Lightly cover the top with the remaining dough. Bake at a temperature of 200 gr until cooked. Sprinkle the finished cake with powdered sugar.

Salmon marinated in blackcurrant

Sprinkle a 500 g salmon fillet with 2 tbsp coarse sea salt, wrap in plastic wrap and refrigerate overnight. Boil 50 ml of water, add 50 ml of sugar, let it boil and mix the syrup with 300 ml of blackcurrant puree. Remove the fish from the refrigerator, remove salt and cover with currant marinade (about 1 cm thick). Wrap salmon in cling film and leave overnight in the refrigerator. Before serving, clean the fish from currants, cut into thin slices and serve with sour cream sauce.

Blackcurrant sauce

Put 450 g of blackcurrant in 100 ml of water, bring to a boil and cook until soft. Pass through a sieve to remove the seeds, return to the fire and add sugar to taste. Boil for 3-5 minutes until syrupy. Remove from heat and let cool. Use as a sauce for desserts, pies and puddings.

Clafoutis with blackcurrant

Preheat oven to 180 gr. Butter a mold (large enough so that 2 cans of canned blackcurrant without liquid x 400 g fit in one layer). Put currants in a mold and sprinkle with 50 g of sugar. In a bowl, mix 125 g of flour and a pinch of salt, add 50 g of sugar and gradually beat in 3 eggs. Then add vanilla and slowly add 300 ml of milk, stirring constantly so that no lumps form. Pour the resulting mixture of berries and bake for about 35-40 minutes until golden brown. A stick or knife inserted into the cake should come out clean.

Blackcurrant and gooseberry kissel

Sort 1 tbsp gooseberries and blackcurrants, rinse, pour 2 tbsp boiling water and boil for 5 minutes. Rub through a sieve. Add 1 liter of water, boil. Dilute 1 tbsp starch in 1/2 tbsp water. Pour the solution in a slow stream into boiling water with grated berries, stirring all the time, sweeten. Pour into cups, let cool.

Currant cocktail

Boil 3 tablespoons of milk, stir with 3-4 tablespoons of honey, cool. Rinse 300 g of black currant, strain, peel the stalk, wipe through a sieve. Slowly pour milk into a bowl with berries, stirring quickly so that it does not curdle (it is better to use a mixer). Serve in small, chilled glasses.

Blackcurrant dessert

Peel 450 g of currants from twigs and boil over low heat in a saucepan with 150 ml of water, zest and juice of 1 orange. Sweeten with 1 tbsp honey and let cool. Arrange 225 g of white bread crumbs on a baking sheet and toast or bake in the oven at 180°C for 20 minutes until crispy and golden. Cool, then stir in 25g dried coconut, 50g chopped hazelnuts and 50g sugar. In 4 tall glasses, lay out layers of berries and crumbs. Garnish with chopped walnuts and an orange. Serve with plain yogurt or cream.

Currant for meat

Rinse 2.5 kg of black currant thoroughly in running water and drain. Having selected branches with larger berries, put them in jars, pour hot filling from 1 liter of vinegar and 1 kg of sugar. Close jars tightly and keep in a cool place. Serve currants in vinegar as a side dish for baked or fried meat, fish.

Pancakes with blackcurrant

Bake 10 pancakes. Peel and cut 450 g apples. Put them in a saucepan, add 225 g of blackcurrant and 2-3 tbsp of water. Cover with a lid and cook for 10-15 minutes over low heat. Add 2 tbsp sugar. Put the filling on each pancake, roll up. Serve with sour cream with nuts or sesame seeds.

• July 13, 2011, 02:08
• 174771

White currant - a source of vitamins and other useful substances

The composition of this berry contains vitamins, sugars, organic acids. Whitecurrant is rich in potassium and iron, which means that it is of great benefit to the cardiovascular system. Its peculiarity lies in the high content of pectin, which helps to purify the blood, removes heavy metal salts from the body.

Compote of white currant

Preparing this drink is very simple. Rinse the berries first. You can de-stem them or place whole tassels in jars, then shake them to firm up. Start making syrup. For 3 kg of fruit, you need 1 liter of water and 4 cups of sugar (you can reduce or increase its amount). Pour water into a saucepan, add sugar, bring to a boil, do not remove from heat for a few minutes. Let the syrup cool, pour over the berries that you placed in the jars. Close the containers, sterilize them in boiling water for no longer than 4 minutes. In order for compote to acquire a reddish tint, it can be supplemented with any berries of this shade.

White currant jam

Preparing jam also does not take much time. For 1 kg of fruit you need to take the same amount of sugar. Separate the berries from the stem, wash, dry. To make water glass from them, it is best to spread them on a towel.

Take 1 glass of berries and sugar. Mix them, put in a cool place for 8 hours. Pour 400 ml of water into sugar that has not been used up, boil. Pour the candied fruits into the boiling liquid, do not remove from heat until they become transparent. Roll the jam into sterilized jars.

Read also:

Desserts at home: mint chocolate cake

Currant jam is a healthy delicacy that children will definitely appreciate. These berries can also be used to make sweets in the form of candied fruits.

Candied fruit recipe

1. For a treat, you need to take 1 kg of berries. Wash them, separate the stalks.
2. Dissolve 1.2 kg of sugar in 1.5 cups of water. Put the pot on the fire. Bring to a boil, boil for about 5 minutes.
3. Strain the liquid using cheesecloth and boil again.
4. Pour the berries into the boiling syrup, continue to boil for about 5 minutes. Put in a cool place for 10 hours.
5. Put the pot back on the fire, cook until tender.
6. Pour into a colander, let the syrup drain. The resulting liquid can be poured into jars and rolled up. In the end, you will get jam. For candied fruits, it is not required.
7. Pour sugar on a baking sheet, spread the berries on it in slides. Each of them should have 10-12 fruits.
8. Send the baking sheet to the oven. Dry for about 3 hours at a temperature of 40 degrees.
9. Take out the dried fruits, form balls out of them, sprinkle with sugar and put them back in the oven. Don't change the temperature. Dry for 3 hours.
10. Candied fruits can dry out in winter. To prevent this from happening, you can roll them up in sterilized jars.

White currant wine

If you love homemade wine, whitecurrant is a great ingredient for this drink. To get 10 liters of wine, prepare:

• 4 liters of currant juice;
• 2.5 kg of sugar;
• 4.5 liters of water;
• 1 liter of vodka.

Sort the berries, remove the twigs. Remove corrupted copies as well. Rinse the fruits, let the water drain, squeeze the juice. Pour 1.6 kg of sugar into it, put it in a dark place for 10 days.

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Then you need to alcoholize the drink. Add vodka to it in a ratio of 1:10. Keep it up for a week. Add the sugar you have left to the wine. Stir liquid, bottle. Seal containers and store in a cool place. After 2-3 months the wine will be ready to drink.

Aromatic currant jelly

In winter, you can get such sweetness as currant jelly from the storage place. This delicacy is useful in that it does not require sugar in large quantities for its preparation. For 1 liter of juice, you need 0.25 cups of sugar.

Read also:

Austrian dessert with apricots

Wash the fruits, crush. Boil the gruel from the berries for 5 minutes. Strain through a colander, mashing the berries with a wooden spoon. Add sugar to the juice, boil for 15 minutes. Roll the jelly into sterilized jars. Put them on the lids, wrap them in a blanket. Pour sugar into the berries that remain after pressing and cook for about 5 minutes. So you get a healthy and tasty compote.

whitecurrant marmalade recipe

Homemade marmalade is a delicacy that is enjoyed by both adults and children. The advantage of this sweetness is that it does not contain harmful chemical additives.

To prepare dessert, proceed as follows:

1. Pour 30 ml of water into a saucepan, pour 1 kg of berries. Cook until they soften.
2. Pass the puree through a sieve. Add 400 g of sugar. Boil the mass until fully cooked. Remove from heat if a drop of jam does not spread over the saucer.
3. Pour into molds and wait for solidification. Roll marmalade in sugar, put in a jar, seal it and store in a cool place.

Advice. If you do not accept too sweet foods in your diet, you can pickle fruits without sugar. This dish will be an excellent addition to meat and fish.

Pickled currants and sauce for different types of meat

Take liter jars, do not forget to sterilize them. Put in them 5 peppercorns, 10 cloves, add a little cinnamon. Rinse the currants without tearing them from the branches, let it dry. Fill jars to the top with it. Now it's time to start preparing the marinade.

For 1 liter of water you will need 1.5 cups of apple cider vinegar and 0.5 kg of sugar. Boil the liquid, pour into a container. Sterilize for about 5 minutes from the moment of boiling. Roll up. On the basis of white currant, you can prepare a delicious sauce for meat. Be sure to stock up on such a blank in the winter, it will become a real find for your family.

Prepare the sauce as follows:

1. Take 1.5 cups of currants, 100 g of fresh dill and the same amount of garlic.
2. Grind the ingredients using a blender. You can also grind them through a meat grinder.
3. Add 50 g of sugar to the mixture, boil.

"Five Minute"

1.5 kilograms of currant berries are sprinkled with the same amount of sugar. Products are immediately placed in a bowl for further cooking. In order for the berries to begin to give juice, they are gently mixed. The least harm to the fruits will bring a spatula made of wood or silicone.

After 3-4 hours, part of the sugar grains will dissolve in the released juice. At this time, a bowl of berries is sent to the stove. After boiling the syrup, the jam is cooked for exactly 5 minutes. At the same time, the heating of the stove is set to the maximum value so that the jam heats up quickly. The mass is continuously stirred, not allowing the dessert to burn.

Such quick cooking jam retains a large amount of vitamins, since the heat treatment of currants was used for a short time.

Jelly jam

Whitecurrant is rich in natural pectin, therefore thick transparent jam is also prepared from this berry without the use of additional gelling agents, such as gelatin or agar-agar.

From the washed berries, juice is driven using a juicer. Another option is to use a blender or a meat grinder, but after grinding the berry mass in this way, you will have to tinker with grinding the currant mass through a metal sieve to get rid of the seeds and skin residues.

The volume of juice obtained is measured with a liter jar. For every full liter, a kilogram of granulated sugar is taken. Products are combined and put on fire for boiling. On average, this will take about 40 minutes. To make the jelly transparent, foam is constantly removed from the surface. Particular attention is paid to thorough mixing of the product. It is extremely necessary so that the empty mass does not stick to the bottom of the brewing tank.

Check the readiness of currant jam-jelly by a drop, dripped on a saucer. If the jam does not spread on the sides, then the fire is turned off, and the mass is laid out in jars or screw cups.

Watch the video from the channel "Recipes from Lirin Lo" with instructions for making whitecurrant juice jam

Grated jam

This is a quick version of jam-jelly. It turns out thick, but not transparent.

1.5 kilograms of ripe white currants are passed through the grate of a meat grinder or pierced with a blender in small portions. Sugar is added to the resulting berry puree - 1.7 kilograms. All mix well and leave alone for 30-40 minutes.

Next, cook the jam on the stove, stirring continuously, for 5 minutes. The fire is turned off, and the bowl is covered with a clean piece of cloth to protect the food from dust, debris, or insects. In no case should you use a lid, otherwise condensation will form under it.

A day later, the jam is continued. The heat treatment time is the same - 5 minutes. After the next boiling, the currants are cooled again, and then boiled for the last time. In total, 3 sets of 5 minutes are obtained.

"Live" jam without boiling

Here the cooking procedure comes down to twisting the berries through a meat grinder and mixing them with sugar. The ratio of products is 1:1. Store such a dessert in the freezer in sealed bags or disposable plastic containers. It is advisable to make sure that the sugar crystals are completely dispersed in the berry mass before laying in the freezer.

From frozen berries

If gardening in the summer does not allow harvesting berries for the future, then the preparation of white currant jam can be postponed a little by freezing the crop.

Read about how to freeze a red berry correctly. All methods of preserving red currants in the freezer are equally suitable for harvesting white currants.

1.5 kilograms of frozen berries are placed in a wide basin or pan. Sugar is poured on top - 2 kilograms. They take more sugar on purpose, because the berry becomes much more acidic after freezing. The mass is stirred and left at room temperature for 20 minutes.

The berries in sugar, slightly detached from the ice, are placed on the stove and slowly heated. Jam is cooked after the syrup boils for a quarter of an hour, and then the workpiece is sealed in jars in the usual manner.

The option of making jam from white fruits in a bread machine, see below

With the addition of red currant

You can diversify the taste of jam by replacing some of the white currant berries with red fruits of the same species. Red currants are used to make jam according to this recipe.

A glass of water and 7 glasses of sugar are mixed. To obtain a thick syrup, the products are heated over medium heat for 5-8 minutes. As soon as the liquid boils, a kilogram of fresh white currants and a pound of red fruits are lowered. The berries are boiled for 25 minutes and wrapped in jars for the winter.

With oranges

Currant dessert with slices of oranges turns out to be very fragrant. To prepare it, take 2 ripe medium-sized oranges per 1 kilogram of white currant berries.

Fruit preparation. Oranges are washed with a brush, then the zest is removed from one of them with a knife or a special grater. When using a knife, try to remove the top layer, as thin as possible, so as not to affect the white layer of the peel.

Orange slices are combined with a kilogram of sugar and currants. Literally after 1 hour, the berry-fruit mass will give juice. The bowl is put on the stove and boiled in one of two ways: one-time boiling for 20 minutes or three times cooking for 5 minutes, followed by natural cooling.

Methods and terms of storage

A blank of white currant is stored along with an arsenal of other winter preserves throughout the year. A cool, dark place is just perfect. The only exception is the workpiece without heat treatment. Raw jam is stored in the depth of the freezer for 8-10 months.

It is almost impossible to find a garden that did not have at least a few currant bushes. And although the black currant firmly holds the primacy among the species, many gardeners are happy to grow white currants. The difference between white currants is not only in color, but also in taste. Therefore, the variety of recipes for preparations for the winter from the berries of this currant is in no way inferior to red currant. Jam and jelly have an amazing taste and are distinguished by an unusual amber color.

About the benefits of berries

This berry is valuable for its high content of vitamins, sugars and organic acids. Do not forget about potassium and iron, which are so necessary for blood vessels and the heart. A characteristic feature of white fruits is the high content of pectin, which has a beneficial effect on the blood and helps to remove salts of heavy metals from the body.

White currant is no less useful than red or black

Compote of white currant

Preparing such a compote is very simple. First you need to wash the berries. You can clean it from the stalks, or you can put it in jars with whole tassels, shaking them slightly so that the berries thicken. Prepare syrup. For 3 kg of currants, 1 liter of water and 0.5 kg of sugar are needed (the amount of sugar can be changed to taste). Pour sugar into water, bring to complete dissolution and boil for several minutes. Cool the syrup to room temperature and pour into jars with berries. Close jars and sterilize in boiling water for 3-4 minutes. If you want to add some color to the compote, you can pour a handful of rose hips, blackcurrants or cherries there.

White currant compote has a beautiful amber color

White currant jam

Jam is prepared no more difficult than compote. For 1 kg of berries you will need 1–1.2 kg of sugar. The berries must be separated from the stalk, washed and dried, laid out on paper napkins or towels. Pour currants with sugar in the proportions of Art. sugar per st. berries. Send to a cold place for 7-8 hours. Pour two 2 tbsp into the rest of the sugar. clean water and bring to a boil. Add the candied berries to the boiling syrup and cook over low heat until the berries become transparent. Roll the jam into sterilized jars.

To keep the workpiece well, wash the currants thoroughly and remove the stalks

Eating vitamins is not only healthy, but also tasty. You can please children in winter with unusual candied white currants.

Candied fruit recipe

1. Prepare 1 kg of berries. Rinse, separate from the stalks.
2. Pour 300 ml of water into 1.2 kg of sugar and put on fire. Boil the syrup for five minutes, then strain through cheesecloth, folded in several layers, and bring to a boil again. Pour the berries into the boiling syrup, boil for five minutes, then remove from heat and leave for 10 hours.
3. After a while, put on fire, bring to a boil and cook until tender.
4. Pour boiling into a colander and leave for several hours so that the syrup completely drains and the berries cool. The resulting syrup can be rolled into jars as jam. It is no longer needed for the preparation of candied fruits.
5. Sprinkle the dish with sugar and spread the berries on it in slides, each slide of 10–12 berries. Put in the oven and dry at a temperature of 40 degrees for about three hours.
6. Get the berries and roll into balls, sprinkle with sugar and re-send in the oven for three hours at 40 degrees.
7. So that candied fruits do not dry out before winter, they can be rolled up in sterile jars.

The syrup is ready when the sugar has completely dissolved in it.

White currant wine

While the kids are waiting for delicious candied fruits, their parents may be interested in a recipe for whitecurrant wine.
For 10 liters of wine you will need:

• 4 liters of currant juice;
• 2.4 kg of sugar;
• 4.5 liters of water;
• 1 liter of vodka.

Carefully sort the berries, remove twigs and spoiled fruits. Rinse, dry and squeeze the juice. Pour 1.6 kg of sugar into the juice and put it in a cool place for 10 days.

Whitecurrant wine is a real dessert: fragrant, with a delicate taste

When the time is up, you need to alcoholize the wine. To do this, add vodka in a ratio of one to ten. Let the wine brew for another 5-7 days.

Add the remaining sugar to the wine, mix thoroughly and pour into bottles, which are then tightly closed and stored in a cool place. After two or three months, the wine can be served at the table.

Aromatic currant jelly

White currant jelly will become no less popular with children and adults in winter. The secret of this recipe is that it is prepared with almost no sugar. For one liter of juice you need no more than 0.25 tbsp. Sahara.

Wash and crush fruits. Cook the resulting berry gruel over low heat for five minutes. Throw in a colander and rubbing the gruel with a wooden spoon to express the juice. Pour sugar into the resulting juice and boil for a quarter of an hour. The jelly is ready, it remains only to roll it into a sterilized container and wrap it. Well, in the remaining berry squeezes, you can add a little sugar and boil for five minutes. By morning you will have an excellent compote.

whitecurrant marmalade recipe

Marmalade is loved by everyone, especially when it is cooked at home according to a proven recipe, without chemical additives and impurities.

Currant marmalade retains all the benefits of fresh berries. Your children will be delighted!

The procedure for preparing dessert for the winter:

1. Pour 2 tablespoons of water into the bottom of the pan, add 1 kg of berries and cook them until completely softened.
2. Rub the resulting mass through a sieve, mix with sugar (2.5 tablespoons) and cook until tender. Check readiness drop by drop: it should not spread on a plate.
3. Pour the finished marmalade into molds and leave to harden. Roll in sugar and store in sealed jars in a cool place.

Advice. Another way to harvest white currants without sugar is pickled currants. Yes, yes, it may seem strange to someone, but currants prepared according to this recipe are perfect for meat and poultry. If you want to surprise your family and friends - be sure to prepare this for the winter.

Pickled currants and sauce for different types of meat

Arrange 5 peppercorns, 10 cloves and a pinch of cinnamon in sterilized liter jars. Wash and dry the currants right on the twigs. Fold in jars on the "shoulders". For a tighter packing, the jars can be shaken slightly. Boil the marinade. For 1 liter of water you need 150 ml of apple cider vinegar and 0.5 kg of sugar. Pour the boiling marinade into jars, put the jars to sterilize for 5 minutes from the moment the liquid boils in them. Roll up lids.

Surprise your loved ones with unusual currant sauces for main courses

In addition to pickled currants, sauce is also ideal for meat, which should also be stocked up for the winter. The sauce recipe is very simple:

• for 300 g of currants, take 100 g of dill and garlic;
• grind it all with a blender or meat grinder;
• add 50 g of sugar and bring to a boil;
• the sauce can be eaten immediately after cooling or rolled up in jars for the winter.

How to freeze or dry currants

The undisputed leaders in usefulness are frozen and dried berries. After all, they, unlike other methods of harvesting for the winter, are not subjected to heat treatment.

Currants are dried in the same way as any other berries. Lay out in one layer on a baking sheet covered with parchment, so that the berries cannot dry out not only on top, but also on the sides, and leave in the oven at a temperature of 40–60 degrees. The oven door does not need to be closed. After two hours, check if the berries do not stick together in your hand, then the currant is ready. Store dried berries in tightly closed jars.

Freeze the berries by laying them in an even layer on a baking sheet.

There are two ways to freeze currants: in the form of mashed potatoes with sugar and whole berries without sugar.
For the first method, twist the berries through a meat grinder or chop with a blender, mix with sugar to taste, arrange in molds and put in the freezer. The resulting frozen tablets can be folded into one container. You can even eat this puree as ice cream.

Attention! Frozen berries should never be re-frozen - the quality of the product will decrease.

The second method involves freezing without sugar - with whole berries. To do this, the berries need to be laid out on a board in one layer, so that they do not stick together and put in the freezer. When the berries are frozen, they must be poured into a plastic container or bag.

From berries frozen in any of these ways, you can cook compotes, make cocktails, even when there is a fierce winter outside and a blizzard sweeps outside the windows. And is winter so terrible when your shelves in the pantry and refrigerator are filled with jars of summer with the sweet smell of currants?

Whitecurrant jam: video

White currant blanks for the winter: photo

In this article, we will look at what can be prepared for the winter from white currants. This berry is albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes more tender than its ruby ​​sister, not so sour. Currants in Russia began to be cultivated earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word smorid means stink. To a greater extent, this applies to the black variety. Not only the leaves, but also the branches and the berries themselves have a sharp, slightly unpleasant smell. But the white currant fruits do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. Preparations from this berry are not only tasty and healthy, but also interesting in a purely aesthetic sense. Translucent, light golden jam looks so unusual. Here it is such an albino berry - white currant. Recipes for the winter from this garden crop, read below.

The benefits of white currant

Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as a medicinal plant, and they began to be used in cooking much later. Red (and at the same time her albino sister) is inferior to black in the amount of vitamin C. But even in white currants it is four times more than in vaunted citrus fruits. And in terms of iron content, she overtakes her black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for removing excess fluid from the body and prevents swelling and bags under the eyes. These berries also sharpen eyesight due to the presence of vitamin A in them. If you regularly use white currants, immunity will increase, metabolism will improve, and the body will be cleansed of toxins, toxins and salts of heavy metals.

How to choose the right berry

Whitecurrant, from which we will learn how to make blanks, is a specific product. Traditionalists, who are accustomed to the fact that the jam must necessarily be red or orange, often mix this berry with ruby ​​\u200b\u200band black clusters, cherries or raspberries. And people who love originality use the transparent color of white currant to create decorative blanks for the winter. For example, preserve the berries along with the cuttings, while maintaining the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. Berries for harvesting are best picked in sunny and dry weather. Next, they need to be sorted out, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly washed and dried a little. To make whitecurrant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. It remains the old grandmother's way of rubbing through a sieve. So that the berries do not resist, they are scalded with boiling water.

White currant: jelly without cooking

These berries are the best raw material for this kind of desserts, because they contain a lot of pectin. The recipe advises to add some unripe to ripe currants. In such berries there is an order of magnitude more pectin, which will help jam gelation. Squeeze juice from white currant. For one liter of liquid, take 1200 grams of sugar, preferably fruit. Using this sweetener, we will enhance the aroma and taste of jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize jars. We spread the jelly over them, filling the container to the top. On top we put a circle cut out of parchment along the width of the neck of the jar. We will first moisten it in vodka so that the white currant does not ferment. And then we cork the jars with nylon lids. The first days, the blanks are stored in a quiet and cool place, without rearranging or shaking. Then you can put the jars in the refrigerator.

boiled jelly

For this cooking method, ordinary sugar is used, since fructose melts and forms crystals at high temperatures. Boiled whitecurrant jelly is a very stable product in storage. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you must first extract juice from slightly unripe berries. Pour the liquid into a small bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. Readiness is determined as follows: we draw a wooden spatula along the bottom of the dish with jelly: if a trace remains, you can turn off the fire. We take small cans for this blank, maximum half a liter. Sterilize them in the oven, fill with jelly. The container should stand for about ten hours, after which it can be corked with ordinary nylon lids.

Jam with oranges

There are many preparations for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for more sweetness. This method of harvesting white currant does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. One kilogram of currants is passed through a meat grinder. Wash two oranges, cut into pieces, select the seeds. We also pass through a meat grinder. We combine currants with oranges. Add one and a half or two kilograms of granulated sugar. Stir until completely dissolved. To make it easier for yourself, it is permissible to slightly heat the mass. We spread the jam in a sterile glass container. If you intend to store in the refrigerator, you can cover it with ordinary plastic lids.

Classic jam

Whitecurrant recipes do not ignore this common homemade preparation for the winter. Classic jam is prepared like this. Pour a kilogram of berries with the same amount of sugar. Let the juice stand out. In two glasses of water we dissolve three hundred grams of sugar. We cook syrup. We lower the berries there (along with the allocated juice). We cook, regularly remove the foam, stir. We lay out the transparent jam in jars, cork. Decorative jam requires a different approach. First, we cook syrup from a glass of water and a pound of sugar. Carefully place the grapes in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the fire and put it in jars. Such white currant is good both as an independent dessert and for decorating various kinds of pastries.

Candied fruit

For such homemade sweets, black, red, white currants are suitable, but the berries must be very ripe. We wash them, put them in a colander and pour them into an enamel basin. Cooking syrup. A kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. We filter it by passing through several layers of gauze. Put on fire again and bring to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currant until tender. Strain the berries, but save the syrup, you can make jam or juice from it. Let's leave the berries for two hours. Then sprinkle them with powdered sugar. And dry them: in the oven (at + 40 C) for three hours, at room temperature for six days. Next, roll the balls from the berries, roll them again in powdered sugar. Continue to dry them in the oven or at room temperature.

Home wine

What else can whitecurrant be useful for? Recipes for the winter very often use juice from this berry. It is very acidic, so it can be used in place of vinegar, acidifying dishes or pouring it into marinades. The juice will make excellent homemade wine. In four liters of wort it is required to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for the start of fermentation. Somewhere in ten days we stop the process by alcoholization. It takes an average of a liter of vodka per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served at the table.

White currant: compote

For a beautiful color, you can add a few ruby ​​​​clusters. For one sterilized 3-liter jar of compote, you need three cups of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Fill them with currants (do not forget to put a metal spoon in the jar so that the glass does not burst). Put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange zest. Pour the berries with boiling syrup and roll up the jars with iron lids. We turn the container upside down and wrap it with a blanket until it cools down gradually.

Currant for home first aid kit

You can not fill the berries with syrup. Then in winter you will have almost fresh white currants. We make preparations like this. We select ripe large berries and put them dry in a jar. We cover the glass container and place it in a sterilization dish. Pour water so that it reaches the shoulders of the jar. Let's warm it up over low heat until the berry starts up the juice and settles (you need to report the currants so that it fills the dishes to the top). We pasteurize for about half an hour at 85 C, and then roll up. Such currants treat colds well and are flu prevention.