Black currant contains a large amount of vitamin C. When berries ripen on the bushes, the housewives have a question, what else can be prepared from juicy black berries.

Well, well, let's figure it out. It can be used to make pie fillings, decorate a cake or make a dessert. For the winter, you can roll up, jams, delicious wine or freeze. Let me tell you what other recipes I am preparing for my family.

In winter, you can boil delicious jelly from the jam.

• 1 liter of water
• Half a glass of jam
• 2 tbsp. spoons of starch
• Sugar to taste

How to cook?

• We dilute the jam in water, heat it up and filter it through cheesecloth or a sieve. We put on fire and heat, add sugar if necessary.
• Separately, in a glass of water, dilute the starch and pour it into a saucepan with constant stirring in a thin stream. We do not let the water boil violently, otherwise the jelly may become cloudy. As soon as the liquid thickens, turn off and cool.

A simple recipe for blackcurrant wine without yeast

I promised to tell you about Spotykach. It's wine or liqueur, I don't know exactly what to call it. The consistency turns out to be very thick, like jelly, and when you drink, jelly traces remain on the walls of the glass. The first time I was treated to this drink. I liked it - delicious, almost no alcohol, it is drunk like a compote. It's clear in my head. But it's not for nothing that the name Spotykach - getting up from the chair, I got entangled in my legs. Seriously. They became heavy and wadded.

So, I'm telling you the recipe.

You will need:

• 1 kg black currant
• Three and a half glasses of water
• 1 kg sugar
• 750 grams of vodka or alcohol, diluted to the state of vodka

How to cook:

• Drive the currants through a meat grinder;
• Squeeze the juice through cheesecloth or sieve;
• Mix sugar with water and make a syrup;
• Add juice to it;
• Pour vodka into hot or warm syrup with juice and bring to 90 degrees;
• Pour into bottles;
• No need to sterilize;
• You can store it in the refrigerator.
• I have it stored in the closet in the kitchen, so as not to be seen. Otherwise, they will drink it right away.

Black currant compote

Compote for the winter is prepared as easy as shelling pears. I do it in three-liter cans.

• I pour berries, about a little less than half a can;
• I pre-prepare the berries, as well as for jam;
• I fill it with hot water, cover it with a lid and leave it for 2 - 3 minutes;
• Then I drain the water, add a glass of sugar and bring to a boil;
• I pour the syrup into a jar and seal it;
• I turn it over on the lid and wrap it in a blanket until it cools.

Seedless black currant jam

This recipe takes time, but it's worth it. We prepare the berry as usual.

• Scroll the currants through a meat grinder;
• Wipe the mass through a sieve;
• We put the resulting currant puree on the fire and add sugar;
• Best done in the evening. Boil for 8-10 minutes and leave until morning;
• Then in the morning we put on fire again for 10 - 15 minutes and cool until evening;
• In the evening, heat it up for 15 minutes;
• We transfer to prepared banks; jam, cover and cool upside down under the covers until morning.

Blackcurrant jelly

I cooked jelly according to this recipe while my daughter was little. Then I became too lazy to bother, and I happily forgot about him.

For jelly, you need to squeeze the juice from the berries. This can be done in several ways:

• Scroll the berries through a meat grinder and squeeze the juice through cheesecloth or sieve;
• Use a juicer, but on condition that it is designed for small fruits;
• Punch in a blender and also use a sieve or gauze to separate the juice from the cake.
• I did this, scrolled it through a meat grinder and added hot water (for 2 liters of juice, about half a glass of water). Then she put on fire, warmed up and passed through a sieve.
• The cake can be used to make compote or another option, dried and brewed like tea or added to tea. It turns out very tasty - an unforgettable summer aroma of black currant.
• Add sugar to the resulting juice and boil it for 10-15 minutes after boiling. We take sugar at the rate of a pound for each liter of juice.
• We put on hot cans and leave to cool.

How to freeze a berry

In the frozen berry, useful substances are preserved to the maximum. And there are many cooking options. The berry can be used for compote, jam, pie filling, coloring cream for cakes, or used for dessert.

I usually use two options.

Recipe number 1

• Sort out, wash and dry the berries. It is better to choose large fruits without damage.
• Then put them in containers in one layer or on a baking sheet and put in the freezer until they solidify. And only then I put it into portioned packages. I use it for fruit drinks or pie fillings.

Recipe number 2

I like the second option better. It is, of course, time consuming in preparation for freezing. But then he more than makes up for the time invested in it.

1. The berries are prepared as usual. I will not repeat myself;
2. Grind in a meat grinder or blender. Depends on the amount of processed berries;
3. Then I take small containers, about 350 grams - enough for a serving;
4. I put the ground mass there and add a tablespoon of granulated sugar, mix and put in the freezer. All.

Black currant leaves for tea

I really love tea with mint and currant leaves. At the dacha is a wonderful rest for the soul. But even in winter you want to enjoy the pleasant scent of summer. Therefore, I prefer to harvest currant leaves for the winter. I choose young tender leaves, rinse and dry. Then I dry to the desired state in a cool place. I have a hayloft - that's where I dry my leaves.

And you can bring the fermentation of the leaves. How to do it?

• We collect the leaves, lay them out in a thin layer on cotton cloth and dry them for 12 hours at a temperature of 20-24 degrees;
• We send it to the freezer for a day. Then they are easier to twist;
• We put four leaves together and twist into a roll;
• Then we rub it in our hands. They give off a little moisture;
• We put all the rolls in a cup, cover with a saucer and top with a damp cloth. We keep it for 6 - 7 hours. We moisturize the fabric constantly;
• Cut the resulting rolls into pieces of 1 -1.5 cm;
• We put it in an electric dryer, if not, then in the oven. The door is ajar. 170 degrees for half an hour;
• We lay out the banks.

I add currant leaves to black tea and treat my guests and loved ones.

In Russia, black currants are very fond of. Since the 11th century, this culture has been cultivated in the Novgorod and Pskov monasteries. And since the 15th-16th centuries, the medicinal properties of the berry have become known everywhere.

Black sweet and sour berries are a real storehouse of vitamins. Currants are especially rich in vitamins C, B, P, E, K. They contain minerals, including potassium, manganese, iron, copper, zinc, as well as organic, tannins and much more. Regular consumption of berries helps to strengthen immunity, prevents the development of atherosclerosis.

Currant has a mild diuretic, anti-inflammatory effect. Doctors recommend preparing decoctions and infusions for stomach and intestinal disorders. Currants are useful for people suffering from hepatitis, anemia, infectious diseases, tuberculosis. Berries must be included in the diet for renal failure and hypertension.

Moreover, all valuable properties and medicinal qualities are preserved in frozen berries. Therefore, freezing 2-3 trays of currants during the season is a very good idea. Let's remember today how to properly freeze berries for future use, and also find out what you can cook from them.

How to properly freeze currants for the winter?

The most important thing with the correct freezing technology is not to wash the berries before that! Therefore, simply sort out the collected currants carefully, remove the leaves, twigs, and other litter. Ponytails are optional. Now put the berries in an even layer on a tray, place in the freezer for 24 hours. Then remove the tray, transfer the frozen berries to small trays with a lid, place them in the freezer again. If there is not enough space in the freezer, you can put the berries in plastic bags, screw the bag tightly, removing air from it.

Now let's see what you can make from frozen berries:

Currant jelly

Remove a portion of berries from the freezer, transfer to a bowl, wait for the juice to start. Now drain the juice and put it in the refrigerator. Dip the berries in boiling water (1 incomplete glass per 1 liter of water), cook over low heat for 5 minutes. Then remove from heat, drain part of the broth into a cup, where dissolve 1 tbsp. l. starch. Put sugar in the broth (to taste), stir, continue to cook for another 5-8 minutes until the sugar dissolves.

After that, immediately pour in a thin stream part of the broth with starch, stirring constantly with a spoon, boil, remove from heat. Now pour the currant juice into the jelly, mix. You can drink jelly hot. It is very tasty when cooled down. Just pour the thick cooled jelly into a cup, put 2 tbsp on top. l. ice cream or garnish with whipped cream.

Dessert from French cuisine

This interesting, very tasty and unusual dish can be prepared at home and please your loved one with an exquisite breakfast or dinner.

For cooking, we need: 200 g of fresh or frozen berries, 3 chilled, raw egg whites, 0.5 liters of heavy cream, 2 tbsp. l. sugar, 2 tbsp. l. powdered sugar, 100 ml blackcurrant liqueur (sold in the store).
For the sauce: 1 glass of frozen berries, juice of 1 lemon, a little water.

How to cook:

Put the berries in a bowl (let thaw frozen), cover with sugar, let them give juice. Stir, put on very low heat so that they heat up, but not boil.
Combine the raw proteins together, beat them with a blender. Continuing to beat, gradually pour in the heated currants.

Now, in another bowl, combine the cream, liqueur, powdered sugar, also beat with a blender. Now combine both mixtures, mix with a wooden spoon.

Now put the resulting sweet berry mass into a mold for freezing food, garnish with whole currant berries, put in the freezer for 5-6 hours.
Now we prepare the sauce: Combine frozen currants, lemon juice, a little water, beat with a blender.

Gently remove the dessert from the mold, place on a nice plate, pour over the sauce, lightly sprinkle with powdered sugar and serve.

Open currant pie

For cooking, we need: 1 glass of wheat flour, 100 g of softened butter, 100 g of granulated sugar, 1 whole raw egg, 3 raw yolks, 3 proteins (separately), a pound of black currant (fresh or frozen), 2 tbsp. l chopped walnuts.

How to cook:

Pour the frozen currants into a bowl, let it thaw. Pour flour into a large bowl, beat in a raw egg, softened butter, knead the shortbread dough. When it becomes even, smooth, form a bun out of it, cover with a napkin and put in the refrigerator for a couple of hours.

Now grind the prepared yolks with half of all the necessary sugar until white, add the chopped nuts, mix gently. Combine the proteins with the remaining sugar, beat into a thick foam using a blender. Carefully combine both masses, add a little flour, mix, now put the currants in the dough. You will have a berry biscuit dough.

Heat up the oven. Liberally grease the pan where you will bake the cake. Remove the dough from the refrigerator, roll it out not very thinly, lay out the mold (bottom, walls), pour in the biscuit dough with currants. Place the pie in the oven and bake over medium heat until tender. Let the finished cake cool slightly, carefully remove it from the mold, place it on a dish, sprinkle with powdered sugar and serve. Enjoy your meal!

Even in Ancient Russia, wild black currants were necessarily harvested for future use and used for various ailments. Now we believe more in ready-made medicines from the pharmacy and even solve the problem of spring beriberi and high temperature with their help. And completely in vain. After all, the black currant growing in our gardens has a powerful healing effect due to its high content of vitamins, micro-, macroelements and other elements and can successfully replace multivitamins. And during a fever, black currant will help reduce body temperature, prevent atherosclerosis in old age, because it contains salicylic acid - a natural analogue of pharmacy aspirin. This plant can be healing in other cases, you can read about the beneficial properties of black currant ... Let's try and use the magic power of the plant. The presented blackcurrant recipes will help strengthen the immune system and be healthy.

Collection and preparation of berries

Black currant berries are picked as they ripen. It is useful to use them fresh, but frozen or dried they practically do not lose their medicinal properties.
The berries are dried in shady, well-ventilated places, spread out in a thin layer on clean paper. A good result is obtained by drying currant berries in dryers. The finished product does not stick together or stick to your hands.
Freeze berries in freezers, after rinsing and drying.
In addition to these elementary harvesting methods, there are many culinary recipes that also allow you to preserve the beneficial properties of black currant throughout the winter.

Recipe. Black currant, mashed with sugar

Ripe berries are thoroughly washed, allowed to drain off the water, scrolled in a meat grinder and mixed with granulated sugar in a 1: 1 ratio, heated with stirring until the sugar is completely dissolved and laid out hot in sterilized jars, rolled up. Store pureed currants in a cool place. Such currants completely retain the smell, taste of fresh berries and the maximum amount of nutrients. Used for the preparation of vitamin and anti-cold teas, compotes, added to pies.

Recipe. Black currant jam (berry from berry)

To preserve the appearance and shape of the berries, they must be put in boiling water for 2 minutes, then drained into a separate bowl, then used to make a drink from currants. Boil sugar syrup separately at the rate of 1 glass of water per 1 kg of sugar. Carefully place the prepared berries there, boil everything together for no more than 5 minutes over low heat and immediately pour into sterile jars. Roll up.

Recipe. Blackcurrant jam (in three steps)

Pour the washed berries with sugar syrup, put on fire and bring to a boil. Turn off. Let stand for 3-4 hours. Repeat the procedure. Let stand again for 3-4 hours. For the third time, boil until tender (no more than 10 minutes), pour into jars and roll up. 2-3 tablespoons of this jam will help lower the fever better than fresh berries.

We advise you to read:
What are the benefits of black currant\u003e Useful properties of dandelion\u003e
Reproduction of black currant\u003e Linden honey in folk medicine\u003e
The herb is shepherd's purse. Application\u003e Lubka double-leaved / Night violet /. Application\u003e

Recipe. Blackcurrant jelly

Jelly is considered to be of high quality if it is homogeneous. To do this, black currant berries, slightly stewed in boiling water, are rubbed through a sieve. The cake can be used for cooking, for example, compote. Add sugar (to taste) to the mashed mass and boil for no more than 5 minutes. Rubbing the berries takes some time, but the jelly turns out to be delicious, very beautiful in color, fragrant, similar to marmalade.

Recipe. Blackcurrant juice

In the juice of black currant, the concentration of vitamins and all micro- and macroelements is extremely high, so you must drink it diluted with water. Juice is obtained by squeezing fresh berries, followed by boiling. The juice is poured hot into a sterilized container, tightly sealed with lids.

Harvesting leaves

Black currant leaves are only partially cut off from the branches so as not to harm the plant. This should be done after picking berries. The raw materials are washed, laid out in a thin layer and dried in the shade, in a well-ventilated place.
For some categories of patients with diabetes mellitus, salads with fresh black currant leaves are very useful. For this purpose, only the youngest leaves from the tops of the shoots are suitable. No more than 3-5 leaves are added to the salad.

Recipe. Canned Blackcurrant Leaves

Some culinary experts recommend pickling or pickling blackcurrant leaves. As such, they are perfect as a savory seasoning for various dishes and salads. Large leaves are harvested for conservation. They are washed, placed in sterilized jars, poured with boiling water and kept for 5-10 minutes. Drain. The second time is poured with boiling brine (for 1 liter of water, 300 g of salt, a spoonful of sugar, a little citric acid). Roll up. Store in a cool enough place.
In addition, fresh currant leaves are added when pickling cucumbers and tomatoes.

Some healing recipes with black currant

Recipe 1. Tea with black currant
Dried leaves, buds and berries are used. You can add dried raspberry leaves, lingonberries, rose hips to raw materials from black currants. There is no strict proportion, all ingredients are put to taste. Better to brew in a thermos. Drinking this tea is useful for colds, overwork, vitamin deficiency, insomnia, anemia, as a prophylactic agent in the off-season.

Recipe 2. Black currant for scrofula, skin rashes
A decoction of black currant leaves and branches is prepared at the rate of 300 grams of dry raw materials per 3 liters of boiling water. Insist half an hour. The resulting product is added to the bathing container. Take a bath for 10-15 minutes.

Recipe 3. Black currant for stomatitis
An infusion of black currant leaves is prepared at the rate of a spoonful of dry raw materials in a glass of boiling water. Insist half an hour. The solution is used to rinse the mouth after each meal and between meals.

Recipe 4. Black currant for malignant and benign tumors
In the presence of these diseases, it is very useful to eat black currant berries daily in any quantity (if there are no negative reactions of the body).

Recipe 5. Black currant for atherosclerosis, hypertension
Prepare an infusion of blackcurrant leaves. Drink half a glass 3-4 times a day.

Recipe 6. Black currant for problems with the gastrointestinal tract, dysbiosis, hemorrhoids
Prepare an infusion of black currant berries and leaves at the rate of a spoonful of one and a spoonful of another dry raw material. Pour 250 ml of boiling water, leave for half an hour. Drink half a glass often, 5-6 times a day.

Recipe 6. Black currant for rheumatism
Prepare an infusion of currant leaves. Drink warm in a glass 2-3 times a day.

Recipe 7. Black currant with overweight
Mix a tablespoon of dry raw blackcurrant, the same amount of dry red grape leaves, two tablespoons of nettle. Pour boiling water over, insist. Add the juice of half a lemon. Drink a glass before meals.

Infusions of black currant leaves and buds in folk medicine are used to treat gout, arthrosis, diseases of the urinary system, inflammation of the stomach and intestines, headaches and toothaches, bronchitis, allergies and many other diseases.

Contraindications

Black currants are still not always good. A contraindication to the use of black currant can be exacerbation of gastritis with high acidity and gastric ulcer. You can not eat black currant and with increased blood clotting. Otherwise, black currant has practically no contraindications, except for individual intolerance (allergic reactions). And yet it is undesirable to eat this product uncontrollably, remembering that everything is good in moderation. Excessive consumption of black currants can cause nausea, frequent urination, irregular heart rhythms, colic, irritability, and blood clots. The use of certain medicines can also serve as a contraindication to the use of black currant. For example, the simultaneous use of the same aspirin can cause an overdose due to the content of salicylic acid in currants.

Currants are a real storehouse of vitamins and minerals. Its berries contain vitamins A, D, E, K, P and a huge amount of vitamin C. Thanks to this, currants are an excellent remedy for the prevention of infections and colds, and its use improves mood, relieves fatigue, and increases appetite. We suggest taking advantage of the coming season of this berry and preparing delicious dishes with it according to the recipes below.

Smoothie

It is very easy to saturate the body with vitamins if you pamper yourself with a delicious and healthy smoothie. This recipe uses red and black currants, due to which the drink turned out to be not only tasty, but also beautiful, pale pink in color.

Ingredients:red currants - 200 g, black currants - 100 g, orange - 1 pc., yogurt - 250 g, ice - 100 g, banana - 2 pcs., honey - 2 tbsp.

Preparation:Grind the berries and banana slices in a blender. Then add ice, freshly squeezed orange juice, yogurt, milk and honey. Mix all the ingredients in a blender well again. Serve immediately.

Open currant pie

It is quite simple to enjoy a fragrant and delicate dessert. You don't have to stand at the stove for a long time.

Ingredients: flour - 250 g, butter - 125 g, sugar - 50 g, boiled cold water - 8 tablespoons, condensed milk - 100 ml, milk - 100 ml, starch - 1 tablespoon, egg yolk - 1 pc ., salt - a pinch, black currant - 200 g, red currant - 50 g.

Preparation:In a bowl, combine flour, sugar, salt and grated chilled butter. Rub all the ingredients into crumbs with your hands. Then pour in the water. Roll the resulting mass into a ball and refrigerate for an hour. After this time has elapsed, take out the dough and roll out a circle of such size that it would be enough to fit into the mold and make the sides. Pour the pre-washed and dried black currants onto the dough. Thoroughly mix milk, condensed milk, yolk and starch and pour the resulting mixture over the currants. Decorate the top with red currant berries. Place the dish in an oven preheated to 180 degrees for 30-35 minutes.

Cookies with black currant

Spend time with friends or family and have a tea party. Delicious biscuits with a vitamin berry will be an ideal addition to tea or coffee.

Ingredients:black currant - 200 g, butter - 200 g, icing sugar - 100 g, flour - 250 g, walnuts - 40 g, hazelnuts - 40 g, corn starch - 40 g.

Preparation: Rinse the currants, sort out and pat dry with a paper towel.

Dry the nuts in the oven and grind them in a blender. Sift flour through a sieve and mix with starch. Beat butter with powdered sugar. Gradually introduce currants and ground nuts. Mix well. Add flour and starch and knead to a smooth dough. Then shape the sausage, wrap it in plastic foil and send it to the freezer for an hour. After 40 minutes, turn on the oven 200 degrees. Then take out the frozen workpiece, cut the discs 5 mm thick and place on a baking sheet lined with parchment. Bake the cookies for about 15 minutes.

Red currant sauce

Red currant can be used to make a delicious sweet and sour sauce. It goes well with boiled chicken breast, pork and beef.

Ingredients:red currants - 1/2 cup, water - 1/2 cup, sugar - 1 tablespoon, butter - 50 g, allspice - 4 peas, cloves - 3 pcs., onions - 1 pc., mint - 1 sprig, salt.

Preparation: Heat oil in a saucepan. Wash and sort the red currants. Then add water to butter, add sugar and add currants, peppers, cloves, mint. Cook the sauce until the currants produce juice. Chop the onion finely, add it to the sauce and simmer again until the sauce thickens. Season with salt to taste.

Currant jelly

Currant jelly, especially black, is of excellent quality, because these berries contain a large amount of pectin. Such a light and tasty dessert will be appreciated by both children and adults.

Ingredients:black currant - 1 kg, water - 2 cups, sugar - 500 g.

Preparation:Pour the berries into a saucepan and pour water into it. Bring the contents of the saucepan to a boil and simmer for 10 minutes. After that, squeeze the juice out of the berries and set it to infuse for 4 hours. Then filter through several layers of cheesecloth and cook over low heat until the volume is reduced to 2/3 of the original. Do not forget to skim off the foam with a slotted spoon. Then add sugar in two steps and, stirring the berry mixture, bring to a boil. After the sugar is completely dissolved, the cooking can be finished. Pour the finished jelly into molds and refrigerate.

Enjoy your meal!

Good afternoon dear friends. Black currant is considered a fountain of vitamins, a cocktail of useful elements that nature has presented to humans to maintain health. The berry is very tasty, preserves its useful qualities well during storage, is able to support the body in conditions of winter or spring deficiency of vitamins.

To do this, during the ripening period it is canned, frozen, compotes, jam, etc. are prepared. At the same time, they also grab the leaves from the bush and dry them. How is black currant harvested for the winter? Today we have many recipes for this.

In the long winter time, excess natural medicine will not hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in winter.

It is not known why this berry is so valued more, for its unique properties like a medicine or for its excellent taste. The ability to heal black currants has been revered in Russia since the 11th century, and since the 15th century, the Pskov and Novgorod monasteries have taken note of the berry.

The berries are saturated with a huge amount of vitamin C, valuable for humans, for a food product, just 50 g of jam or fresh berries is enough to cover the daily requirement. And the currant itself will start working and protect a person from atherosclerosis and anemia, raise immunity, cure kidney and upper respiratory tract diseases. Its folic acid protects against radiation, helps to eliminate toxins from the body.

The diuretic and anti-inflammatory properties of berries need no advertising. If you take antibiotics for treatment, an infusion of currant berries will increase their activity tenfold. Combining currants with honey, you get a good medicine for hypertension.

Finally, you can walk through the antiviral properties: it fights against the causative agents of diphtheria and dysentery, staphylococcus, and treats diarrhea.

Currant leaves (harvesting for the winter)

When picking currants, do not ignore its leaves. This is a real vitamin piggy bank.

For example, it is saturated with vitamin C more than the berries themselves. So regular tea from the leaves will replenish the supply of vitamins.

In order for the leaves to bring the maximum benefit later, when collecting them, it is advisable to follow separate rules:

• Collect the leaves not with the berry, but earlier, when they have just blossomed.
• In time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew has dried.
• If you did not manage to orient yourself in time, and you still do not have the collected leaves, it doesn’t matter. It's not too late to tear them up until the fall. Of course, they are no longer young, but they are well saturated with the aroma of currants, and the tea will be really fragrant.
• When choosing leaves for winter storage, discard the crumpled, eaten and diseased leaves.
• There are several ways to dry the leaves, an oven, a place under a tree, a veranda are suitable.
• The main thing is to protect the leaves from direct sunlight during drying.
• If you have a dryer, the question of where to dry the berries disappears by itself.

The resulting raw materials can be used in winter instead of, in order to emphasize the medicinal properties, it is recommended to take it with milk, honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.

Pickled currant

Put the washed clean berries in jars, filling the distance to the shoulders. Pour in hot marinade. Sterilize for 3 minutes. Screw the lids back on, turn the cans over, keep warm until they cool completely.

Marinade: for 1 liter of water, a glass of 9% vinegar, 800 g of sugar.

Recipe number 2 for diabetics

Prepare the berries as per the recipe written above, cover with water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.

Recipe number 3

The easiest way. In a separate saucepan, boil black currants, to which a few tablespoons of juice or mashed berries have been added. Pour in sugar in half the weight of the currant. Cook for 5 minutes. Arrange in jars and roll up.

Black currant without cooking

This recipe for jam, which does not even need to be cooked, can be safely called a sweet summer, because the entire vitamin complex of the currant remained intact, while the aroma of summer was preserved. The recipe itself:

• Sort the berries especially carefully, leaving only whole, no defects. Rinse with water and let the moisture drain off to keep the berries dry.
• Grind black currants in a blender.
• Combine berries with the same amount of sugar by weight.
• Stir well and wait until the sugar dissolves.
• Distribute the jam into sterilized jars. Stored in the refrigerator under plastic lids.

Five-minute jam

Cooking is quick and easy, it only takes 5 minutes. The recipe is in front of you:

• Sort out the berries well, remove the crumpled and defective ones. Fill them with water so that the last layer of berries is not covered with moisture on top.
• Put the currants on fire and bring to a gentle boil until bubbles appear.
• Add sugar by the weight of the berry to the jam. That's it - the time report has gone There are 5 minutes left until the end of cooking.
• Stir the jam while heating until the sugar-free feeling disappears.
• Pour the jam hot into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
• You can take out the banks only after they have cooled down.

How to freeze

Freezing berries is the simplest and most budgetary option for harvesting berries for the winter. In addition, almost all vitamins are preserved in currants.

1. We wash the berries, let them dry, put them in bags and put them in the freezer.
2. Another option for freezing is to break the black currant berries with a blender in mashed potatoes, add a little sugar (for 1 kg of berries - 100 g), stir and put them in containers and in the freezer. I use small 250 g with caps. These jars are very convenient to store in the freezer. In winter, you get it, and the berries are fresh, fragrant.

Contraindications

It is difficult to imagine, but there are cases when the use of black currant should be treated with caution.

Please note, in the presence of the following diseases, limit the use of black currant, or control your well-being and do not abuse the product:

• with thrombophlebitis and blood clotting disorders, do not use black berries uncontrollably, they can cause thrombosis,
• exclude currants from the diet of relatives who have just had a heart attack or stroke,
• pay attention to the reasonable consumption of berries with hepatitis, you can eat, but with caution,
• limit the consumption of berries in case of gastritis and peptic ulcer disease.

Perhaps many of the properties of black currant were familiar to you, and there are wonderful recipes in your piggy bank of home secrets. Be sure to share, blackcurrants are worthy of becoming the most respected berry on the winter table.

Bon appetit and good mood! If the article was useful to you, share with your friends, click the buttons of social networks. Until next time on the pages of the site.