Anyone who has tasted white currants at least once in his life must fall in love with the berry for its unusual aroma and delicate taste. And blanks from white currant berries for the winter are not only tasty, but also very necessary. A variety of canning recipes allows you to choose what the soul wants: with sugar and without sugar, jam and jelly, wine and compotes.

From a domestic article, you will determine the zest of canning white currants for the winter using various methods.

Why is it worth harvesting white currants for the winter

Currants of all varieties are considered one of the healthiest berries. It has 4 times more vitamin C than all the adored citrus fruits and 2 times more than bananas, potassium. In addition, vitamins of group B, R. Due to the presence of vitamin A, currants are able to improve vision.

Regular consumption of currants helps to strengthen the immune system, enhances metabolism, enhances hematopoiesis, removes toxins, salts and toxins of heavy metals.

White currants, like any other berry, are best picked in dry and sunny weather.

Correct preservation for the winter will help to preserve the maximum of the necessary substances contained in the berry, under such conditions it will be possible to fill up the lack of vitamins with a natural and tasty product from the pantry all year round.

Preparing berries for canning

Before preparing blanks for the winter, the berries must be cut off from the stalks (despite the fact that some people prefer to leave the preserved bunches completely in the jam), sort out and cleaned of dry leaves, other debris and twigs that fell during the collection from the bush. After that, rinse well and dry.

Before canning, sort the berry and separate it from the stalk.

White currant is a specific berry. Pale yellow jam, in spite of the fact that it is very tasty, but unusual to the eye and some people think it is inconspicuous. Based on this, housewives often prefer to combine white currants with dark or red ones, with other berries: raspberries, strawberries, gooseberries, cherries.

Experimenting with the proportions of different berries, it is possible to get a completely new aroma and unique taste every time.

White currant jelly - unusual and tasty

Jelly is one of the winter sweets that children adore very much; it is prepared from the juice of berries and sugar. White currants are ideal for making jelly, and for this reason:

• the bones of this berry are too big, they affect the taste of the jam, giving it excessive astringency and breaking the consistency. Proceeding from this, harvesting for the winter only from white currant juice is the perfect option for preserving it;
• it is not necessary to add a large amount of sugar to make a good jelly. The content of pectin in the boiled juice promotes better gelation of the mass. Not all fruits contain pectin, it is found in sour apples, cranberries, lingonberries, blueberries, gooseberries, quince and, of course, in all kinds of currants.

White currant jelly clear and very aromatic

Advice! In incompletely ripe berries, the pectin content is an order of magnitude higher than in ripe ones, therefore, they are more suitable for making jelly.

How to get juice from white currant

Getting rid of the peels and seeds of white currants is not easy. Small bones clog the holes of a mechanical juicer, and crushed in an electric one, they give a peculiar taste to the squeezed juice. Based on this, it is better to use a juicer or do a dilapidated good method: rub the currants through a sieve.

To make it easier to cope with tight berries, they are scalded with water or, in addition, boiled until softened. This juice will be thick and rich.

To get clarified juice, there is a second recipe: the berries are boiled (adding little water) until they release the juice. After that, filter and set aside for days in the refrigerator. Before boiling the jelly, the settled juice is again cautiously poured into another bowl so that the sediment remains at the bottom of the first.

White currant juice

It is possible to make jelly from the prepared juice in two ways:

1. Cold method. Sugar is added to the raw juice (in a ratio of 1: 1.5, and preferably 1: 2) and stirred until completely dissolved. The settled jelly is packed in sterile jars, rolled up with metal lids and placed in a cold place without fail. A lot of sugar will ensure good storage of such a preparation for the winter, along with this, vitamins will remain in approximately the same quantities as in fresh berries.
2. With the warm method, the juice is boiled over high heat, sometimes stirring and skimming until the amount of juice is halved. After that, sugar is added (for 1 liter of juice - 0.5-0.8 kg), boiled for no more than half an hour (later the pectin begins to break down). If the drop of the brew does not spread, but keeps its shape, then it is time to pour the jelly into sterile jars.

White currant jam recipes for the winter

White currants can be covered with whole berries, and it is possible to grind them in a meat grinder. Like jelly, jam is possible from raw berries, it can be boiled with sugar - it all depends on the wishes of the hostess and the tastes of the family. Jam lovers can be offered the following recipes:

Recipe 1. Jam with oranges (without cooking)

1 kg of white currant, 1-2 oranges, 1.5-2 kg of sugar.
oranges and Currants (pitted, but with peel) must be ground in a meat grinder, mixed with sugar until completely dissolved. It may be easy to warm up the mass to speed up the process. Then put in sterile jars.

In the refrigerator, it can also be covered with nylon lids for a long time.

Currant jam can be rubbed through a sieve - it will be very tender

Recipe 2. Good jam

1 kg of white currant, 1.3 kg of sugar, 2 tbsp. water.
Cover 1 kg of currants with the same amount of sugar, set aside until juice appears. From 300 g of water and sugar, boil the syrup, dip the berries that allowed the juice to enter into it. Cook until transparent, skimming off the foam and stirring gently.

1 tbsp. white currant, 500 g sugar, 1 tbsp. water.
In order to make the jam, you need to select the berries on the branches (bunches). Under such conditions, there will be a product that can decorate any dessert in the winter period: cakes, pies, jelly, etc. In a thick syrup obtained from water and sugar, carefully put the berries and cook until transparent.

Cool, transfer to jars.

Advice! It is better to cook such jam in a wide bowl so that the berries remain intact and retain the shape of the bunch.

White currant blanks for the winter without sugar

Who said that berries in jars for the winter must be with sugar without fail? This is not true. For those who do not adore sweets, considers sugar to be harmful, or simply cannot afford it, we offer a recipe for currants in their own juice.

White currant blanks will become a real treat for the whole family

Large juicy white currants are suitable for this recipe. Pour prepared dry (!) Berries into jars, cover with lids. Pour a little hot water into the container for sterilization so that it is up to the mark of the hangers of the cans. Heat over low heat until the currants allow the juice to enter.

The berries will settle, therefore it is possible to pour them from several cans into one. Then heat the water to 85 degrees, pasteurize for about 25 minutes, and then roll it up.

The second, more simple recipe: put 1 kg of large berries in a saucepan and pour 50 g of water (possibly juice). Bring to a boil over low heat, carefully put in sterile jars. Roll up.

Whichever recipe you choose, in any case, you will win by taking an additional portion of vitamins from nature in the winter.

The benefits of currants for humans: video

White currant blanks for the winter: photo

Recipe: Currant for the Winter

How to Save Currants for the Winter, Recipe (Currants in the Refrigerator)

The translucent fragrant berry is not as popular as its red and black sisters.

But you can make many tasty blanks from it for the winter, because the shrub bears fruit abundantly in the summer.

White currant contains a lot of pectin, vitamins A, B and P, potassium and iron, strengthens the immune system, improves metabolism and is very beneficial for eyesight.

How can you prepare white currants for the winter, what delicious and proven recipes exist from this berry?

She is good at making jams and jellies, with and without sugar, solo and in the company of other types of currants, with strawberries, gooseberries, citrus fruits and even watermelon.

Let's find out what lovers of homemade preparations make from white currants for the winter.

A simple recipe for white currant jam:

• sugar - 1.5 kg
• white currant - 1 kg
• water - 2 glasses

1. Washed and dried berries without cuttings cover with sugar (set aside 1.5 cups of granulated sugar) in a wide bowl and leave in a cool place for 10-12 hours.

2. From the remaining sugar and water. Pour the currants while still hot and cook over low heat until transparent, stirring the jam with a wooden spoon with a long handle and removing the foam.

3. Place in sterilized jars and roll up with iron lids.

Cold white currant jam with orange:

• white currant - 1 kg
• oranges - 2 pcs.
• sugar - 1.8 kg

1. Mash the berries with a blender or in a meat grinder, mix with sugar until the grains dissolve, add the oranges, chopped together with the peel. Put the resulting mass in sterilized jars.

2. Put another spoonful of sugar under the nylon lids on the jam to prevent mold from forming. Preservation with metal lids is not required.

White currant jelly:

• 1 liter of white currant juice and a handful of red for color and better hardening
• sugar - 1.7 kg
• water - 1.5 cups

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1. To obtain juice, put clean berries in a saucepan and cover with water. While stirring, slowly heat until the skin bursts and the berries produce juice. Chill quickly in a bowl of ice water.

2. Pull the cheesecloth over a wide bowl and carefully squeeze the juice through it. Return it to the stove by adding sugar.

3. Continue cooking until the berry mass becomes viscous and stringy. While hot, place in glass jars, leaving them open until cooled. Cover the jelly with parchment paper and refrigerate over the winter.

White currant compote:

• 1 liter jar of currants
• a handful of rose hips
• for syrup - 0.5 kg of sugar per 1 liter of water

Rosehip can be replaced with cherries, dogwood, black currant.

1. Boil the required amount of sugar syrup. While it cools down, put a rosehip on the bottom of 3-liter jars, and currants on it.

2. Fill the berries with the cooled syrup and pasteurize for 15-20 minutes. Roll up boiled lids and turn upside down. When the preservation has cooled down, put it in a dark place for the winter.

White currant wine (liqueur):

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

1. Sort the berries, rinse, dry and squeeze the juice, mix it with boiled water, add 1.6 kg of sugar and put in a cool place for 10 days.

2. Add vodka and let the wine stand for another 5-7 days.

3. Add the remaining sugar to the wine, dissolve it, bottle it, seal it tightly and store it in a cool place. After two to three months, the wine can be served at the table.

How to dry white currants:

Arrange the berries in one layer on a baking sheet lined with parchment and leave in the oven at 40-60 degrees with the door open.

After two hours, check if the berries do not stick together in your hand, then the currants are ready. Store dried berries in tightly closed jars.

Freezing white currants:

1. Arrange whole berries on the board in one layer so that they do not stick together and place in the freezer. When the currants are frozen, transfer them to a plastic container or bag.

2. Twist the berries through a meat grinder or chop with a blender, mix with sugar to taste, arrange in tins and put in the freezer. Then put the frozen briquettes into a bag or container.

White currant recipes for the winter are tasty and healthy.

Do not miss the time of this wonderful berry and treat yourself and your loved ones with fragrant preservation.

Fruits and berries

Description

Ingredients

Steps

The first step is to stock up on white currants. You can take as much of it as you want to get as a result of jelly. It is worth noting that for the preparation of this dish we only need juice, which means that the volume of the main ingredient will significantly decrease. We spread all the currants in a colander and thoroughly rinse it under running cold water, remove the twigs and leaves.



Pick up fresh and young mint. It's okay if the leaves are stemmed. Rinse the herbs thoroughly in cold water and then dry them on a clean kitchen towel.



Grind clean and dry mint leaves together with the stems in any way convenient for you. We send a small part of the crushed mint to the refrigerator for storage.



Pour the prepared currants into a deep enameled pan, send all the chopped mint, a couple of garlic cloves, bay leaves and dried hot chili peppers there. We fill all the ingredient with water so that it covers them literally by 2/3 of the total volume. We turn on a small fire and begin to cook the currants. Cook until the berries and garlic are tender. Gently fish out the chili from the pan, as well as the cloves of garlic and bay leaves. Next, we have to use a special jelly bag, as in the photo. Pour the contents of a saucepan into it and leave to extract the juice for the next 12 hours. Place a deep enamel bowl under the bottom.



After the specified time has elapsed, the resulting juice is measured. Sugar must be added to pure juice in a 1: 1 ratio. Pour the juice into a clean saucepan, add the required amount of sugar and send it to the stove. Bring the liquid to a boil and completely dissolve the sugar crystals. After that, cook the jelly until the temperature reaches 100 degrees. Put the remaining chopped mint at room temperature into a saucepan, turn off the fire. Mix the ingredients thoroughly, wait for them to cool, then pour the jelly into prepared sterilized jars, tighten them with lids. Delicious white currant jelly for the winter is ready.



Bon Appetit!

In this article, we will look at what can be prepared for the winter from white currants. This berry is an albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes softer 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 "stench". 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 odor. But the fruits of the white currant do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. The blanks made from this berry are not only tasty and healthy, but also interesting from a purely aesthetic point of view. The translucent, light golden jam looks so unusual. This is such an albino berry - white currant. Read recipes for the winter from this garden culture below.

The benefits of white currant

The richest in vitamins and minerals are black berries. In France, until the eighteenth century, this type of currant was considered exclusively as a medicinal plant, and 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, it overtakes the 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 puffiness and bags under the eyes. These berries also sharpen the eyesight due to the presence of vitamin A.

How to choose the right berry

White currant, the blanks from which we will learn how to make, 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 ​​or black bunches, cherries or raspberries. And people who love eccentricity use the transparent color of white currant to create decorative blanks for the winter. For example, canning berries along with cuttings, keeping the integrity of the bunches. You can combine white currants with slices of unpeeled orange. It is better to pick berries for harvesting in sunny and dry weather. Next, you need to sort through them, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly rinsed and dried a little. To make white currant jelly, you need to extract juice. The bones in this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. There remains the old grandmother's way - 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 optimal raw material for this kind of desserts, since they contain a lot of pectin. The recipe advises adding some unripe currants to ripe currants. In such berries, there is an order of magnitude more pectin, which will help the jam gelling. Squeeze the juice out of the white currant. For one liter of liquid we take 1200 grams of sugar, better than fruit sugar. Using this sweetener, we will enhance the aroma and flavor of the jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize the banks. We spread jelly on 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 will seal the cans with nylon lids. The first days, the workpieces 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, regular sugar is used because fructose melts and forms crystals at high temperatures. Boiled white currant jelly is a very shelf stable product. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you first need to extract juice from slightly unripe berries. Pour the liquid into a shallow dish and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. We determine the readiness as follows: we will draw a wooden spatula along the bottom of the dishes with jelly: if there is a trace - "track" - you can turn off the fire. We take small cans for this blank - a maximum of half a liter. We sterilize them in the oven, fill them with jelly. The container should stand for about ten hours, after which it can be sealed with ordinary nylon caps.

Jam with the addition of oranges

There are many blanks for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for added sweetness. This method of preparing white currants does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. We pass one kilogram of currants through a meat grinder. My two oranges, cut into pieces, select the seeds. We also pass it through a meat grinder. 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 lay out the jam in a sterile glass container. If you intend to store it in the refrigerator, you can cover it with ordinary plastic lids.

Classic jam

White currant recipes do not ignore this usual 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. Dissolve three hundred grams of sugar in two glasses of water. Cooking syrup. We put the berries there (along with the juice that has been released). Cook, regularly remove foam, stir. We lay out transparent jam in jars, seal. "Decorative" jam requires a different approach. First, cook the syrup from a glass of water and a pound of sugar. Gently lay out the bunches in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the heat and place in the jars. Such white currants are good both as an independent dessert and for decorating all kinds of baked goods.

Candied fruit

For such homemade sweets, black, red, white currants are suitable, but the berries should 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. Let's filter it by passing it 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, we will boil down the white currants until cooked. Strain the berries, but save the syrup - you can make jam or juice from it. Leave the berries for two hours. Then pour them with powdered sugar. And let us dry them: in the oven (at + 40 C) for three hours, at room temperature - six days. Next, roll balls out of the berries, again roll them in powdered sugar. We will continue to dry them - in the oven or at room temperature.

Home wine

What else can white currants be useful for? Recipes for the winter often use juice from this berry. It is very acidic, so you can use it in place of vinegar, acidifying dishes with it or pouring it into marinades. The juice will make excellent homemade wine. In four liters of wort, you need to dissolve 1.6 kilograms of sugar. We will take out the sulet in a cool place and wait for the beginning of fermentation. After about ten days, we stop the process by alcoholization. An average liter of vodka is required per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. We filter and add 800 grams of sugar. Stir until dissolved and bottle the wine. 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 clusters of ruby. For one sterilized 3-liter jar of compote, you will need three glasses 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). Let's put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it into a saucepan again and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange zest. Fill the berries with boiling syrup and roll up the jars with iron lids. Turn the container upside down and wrap it with a blanket until it gradually cools.

Currants for a home first aid kit

You don't need to add syrup to the berries. Then in winter you will have almost fresh white currants. We do the blanks like this. We select ripe large berries and put them dry in a jar. Cover the glass container and place it in a container for sterilization. Pour water so that it reaches the "shoulders" of the jar. Warm up over low heat until the berry releases the juice and settles (you need to add the currants so that it fills the dishes to the top). Pasteurize for about half an hour at 85 C, and then roll up. Such currants are good for colds and flu prevention.