Blackcurrant without cooking - summer freshness and benefits in preparations. What is delicious to cook from blackcurrant without cooking for the winter. Harvesting blackcurrants for the winter

The main wealth of blackcurrant berries is ascorbic acid (vitamin C), which is well preserved even during long-term storage. In addition, this berry contains vitamins B1, B2, B9, P, K, carotene, as well as many sugars and organic acids (citric, apple). It contains pectins, tannins, coumarins (normalize blood clotting), anti-sclerotic substances. Currants are rich in magnesium and iron salts. Currant berries enhance the activity of the adrenal cortex. It is used for mental and physical fatigue, lethargy, decreased blood pressure weakening immune responses.

Blackcurrant berries are used to make jams, compotes, juices, etc. The best varieties for jam, compotes, etc., are Leah fertile, Kent, Neapolitan.

BLACKCURRANT JAM (1 way)

Sort the berries, remove the stalks and dry remains of the flower. Blackcurrant berries have a thick and dense skin, so they are relatively slowly soaked in syrup and, if cooked incorrectly, become hard and wrinkled. To avoid this, the berries should first be boiled in water for 3 minutes before cooking the jam, then cooled in water and drained. Dip the berries prepared in this way into boiling syrup and cook at a continuous boil for 5-8 minutes, removing the foam. In the future, cook at a low boil, making sure that the jam does not burn.

For 1 kg of berries - 1.5 kg of sugar, 200 ml of water.

BLACKCURRANT JAM (2nd way)

Sort the berries, wash thoroughly, immerse for 2-3 minutes (depending on the density of the skin) in boiling water, then pour boiling syrup over. After filling the berries with syrup, immediately start cooking. It is necessary to cook jam in two doses with a break of 5-6 hours.

For 1 kg of berries - 1.5 kg of sugar, 2 cups of water.

For sour varieties of currants, sugar will need more - 1.75 kg.

(1st way)

Rinse the berries, pour into an enamel pan with boiling syrup. Then cook for no more than 5 minutes, stirring constantly and removing the foam. With a colander, collect the skin and grains that have floated to the top, and pour the hot juice into heated jars, close with parchment and tie. The frozen juice should be thick and transparent, like jelly.

For 1.5 kg of berries - 3 kg of sugar, 1 glass of water.

HOT COOKING OF BLACKCURRANT WITH SUGAR

(2nd way)

Rinse the currants, dry and lightly crush each berry. Put a mixture of sugar with crushed currants on fire and immediately begin to stir continuously so as not to burn. As soon as the currant starts to “puff” (but not boil), remove it, pour it into jars, and when it cools down, close it with thick paper and tie it up. Currants harvested in this way are preserved, do not sour, they have an excellent aroma, taste and color. It contains much more vitamin C than currants passed through a meat grinder.

For 1 kg of berries - 1.3 kg of sugar.

HOT COOKING OF BLACKCURRANT WITH SUGAR

(3rd way)

Sort currants, rinse, dry, but do not crush. Put the berries in a basin and, stirring, heat up to 65 ° C. Then pour sugar and put on a strong fire, stirring vigorously so that it does not burn and evenly warms up (but does not boil). At a temperature of 90 ° C, pour into dry hot jars and cork with tin lids. Harvesting currants lasts only 8-10 minutes, it turns out very delicious product With large quantity juice.

For 1 kg of berries - 0.5 kg of sugar.

GREEN CURRANT JAM (old recipe)

Wash green currants cold water. Put a few cherry leaves in a saucepan, cover with water, boil. When the water turns green, remove the leaves and pour the berries into boiling water for a minute. Then put the berries on a sieve, pour over cold water and, putting in ice water, leave it for several hours so that the berries get stronger. Then drain the water. Prepare sugar syrup, boil, pour in the berries and bring to a boil three times, each time removing the basin from the heat for 2-3 minutes to remove the foam. Then cook until cooked on the lightest fire. Allow the jam to cool without covering it with a lid. Then put into small jars, cover with wax paper and tie.

For 400 g of berries - 800 g of sugar, 1 glass of water.

RAW BLACKCURRANT JAM

Sort the berries, remove the stems and, if possible, dried flower cups, then rinse, immersing several times in a large amount of water (all impurities and debris will float). As soon as the berries dry out, pour into an enamel pan, add sugar and, after mixing, chop with a wooden pusher. Do not use a meat grinder, in this case, the puree is stored longer and more vitamin C remains in it. Transfer the resulting puree to clean, dry jars, preferably small ones, so that the contents of the jar can be eaten without storing for weeks. Pour a little sugar on top, cover with thick paper or any lids. Make sure that both your hands and utensils are spotlessly clean, otherwise the jam will quickly turn sour. Store jars in a dark cool place.

For 1 kg of berries - 2 kg of sugar.

BLACKCURRANT COMPOTE (1 WAY)

To prepare compote, take only freshly picked large, evenly colored berries. Sort the berries, separating them from the brushes, discarding unripe, diseased and crushed fruits, then rinse in cold water, transfer to a colander to drain the water, and pour into prepared jars. When filling with berries, shake the jar several times for better sealing. Berries packed in a jar, pour hot sugar syrup. A half-liter jar should contain approximately 300 g of berries and 200 ml of syrup. Pasteurize half-liter jars in hot water at a temperature of 90 ° C - 20 minutes.

For syrup: 1 liter of water, 1.5 kg of sugar.

BLACKCURRANT COMPOTE (2 METHOD)

Fill the jars with selected large berries to the shoulders, pour currant, raspberry or summer apple juice, put in a saucepan with cold water, bring the temperature to 80 ° C. Warm half-liter jars for 10 minutes, liter jars for 14, or soak in boiling water for 4 and 6 minutes, respectively. Then roll up the banks and put upside down to cool. Sugar is not required.

BLACKCURRANT JELLY (1 WAY)

Rinse ripe berries, put in a saucepan, add water and put on fire. When the temperature reaches 70 ° C, quickly rub the berries through a sieve, add sugar, put the mass on the fire, bring to a boil, let stand for 10 minutes. Then pour into jars, cool, cover with parchment paper and tie.

For 1 kg of pureed mass - 600-700 g of sugar.

BLACKCURRANT JELLY (2 METHOD)

Squeeze the juice from the berries, add sugar, put on fire and boil, stirring, to a temperature of 105 ° C. Pour hot into jars and, after cooling, tie with parchment paper.

For 1 liter of juice - 1 kg of sugar.

BLACKCURRANT BLANK (PECTIN)

Pure ripe berries put in a saucepan, add water and put on fire. When the temperature reaches 70 ° C, quickly wipe the berries through a sieve, add sugar, mix thoroughly and arrange in clean jars. Cover them with clean lacquered tin lids and pasteurize at a temperature of 85 ° C: half-liter jars - 15 minutes, liter - 20 minutes or soak in boiling water for 7 and 10 minutes, respectively. Then roll up the jars with lids and turn upside down.

For 1 kg of berries - 1 glass of water, 300 g of sugar.

BLACKCURRANT IN ITS OWN JUICE WITHOUT SUGAR

Wash the selected large berries, dry and put in glass jars, close with lids, put in a pot with water at room temperature, putting a grate or a rag on the bottom. Keep the saucepan over low heat. When the water heats up, the berries will give juice, the contents of the jar will decrease in volume by half. Pour the berries from two jars into one, cover with lids and heat again in a saucepan with water already up to 80-85 ° C, pasteurize half-liter jars for 20 minutes, liter jars - 25. Remove the jars from the water, cork and turn upside down until completely cooled .

WHOLE BLACKCURRANT WITH SUGAR

Place prepared dry berries in jars, sprinkling each layer with sugar. Pour more sugar on top and close with any lids or paper, cellophane.

BLACKCURRANT CANDIED

Dissolve a cup of fine sugar in raw protein, pour in a tablespoon lemon juice and grind until the mass thickens. Roll prepared berries in it, place on a dish sprinkled with fine sugar or powdered sugar, let dry and put in jars.

BLACKCURRANT FRESH (1 WAY)

Sort the berries, selecting unripe and without the slightest damage, then rinse with cold water and dry in the shade, but not on a newspaper. After that, prepare the dishes - boiled dried wide-mouthed bottles. At the bottom of each of them put a layer of thinly sliced ​​\u200b\u200bpieces of freshly dug horseradish roots. Close them with a round cardboard cut to the shape and size of the bottom of the bottle. First, make several holes in the cardboard and soak it with wax or paraffin so that it does not “pull” moisture out of horseradish and berries. After that, fill the bottle with berries, cork with boiled corks and pour sealing wax. Instead of bottles, you can use half-liter jars, rolling them up with lids. In the cellar, underground or in a cool room, the berries, due to the phytoncidal action of horseradish, will last until spring.

BLACKCURRANT FRESH (2 WAY)

Wash the berries on the bushes sunny weather and let them dry. Then, after washing your hands with a weak solution of potassium permanganate, cut large berries into a dry, sterile bottle with sterilized scissors. To make the berries lie denser, shake the bottle constantly. When the bottle is filled to the top, close it with a sterile cork, fill it with sealing wax, wax or paraffin, and store it in a dry, cool room at a temperature not exceeding 5-6 ° C in a horizontal position.

FROZEN BLACKCURRANT

Berries collected in dry weather should be placed in the refrigerator, turned on at full capacity. Berries should freeze as quickly as possible. After freezing, the berries must be stored at a temperature of 1-3. It is necessary to defrost the berries gradually, because with rapid thawing, the vitamins contained in the berries are destroyed. Thawed currants to taste, aroma and useful qualities practically indistinguishable from fresh.

BLACKCURRANT PICKLED

Rinse the berries, separate from the stalks. After washing and cleaning the berries, hold for 1-2 minutes in boiling water, immediately place in glass jars and pour hot sugar solution. Add vinegar and spices (cloves, cinnamon, allspice) to each jar. Pasteurize in hot water at a temperature of 85 ° C half-liter jars - 15 minutes, liter - 20 minutes. After pasteurization, roll up the jars and cool.

For pouring: for 1.5 liters of water - 1 kg of sugar. On the liter jar- 40 ml of 5% or 20 ml of 9% vinegar.

In this article you will find the best and proven recipes for preparing blackcurrants for the winter so as to preserve its beneficial properties to the maximum: compote, jam, jam, syrup, jelly, freezing and drying.

How to prepare blackcurrant for the winter - delicious and healthy recipes

Consider the most popular ways to harvest blackcurrants for the winter:

• Blackcurrant compote

Filling composition: for 1 liter of water 0.8–1.2 kg of sugar.

Place the prepared berries in jars up to their shoulders and pour boiling syrup along the edge of the neck.

After 3-5 minutes, drain the syrup, bring to a boil and pour the berries in jars again. Repeat this operation again.

Pour the syrup a third time so that it slightly overflows over the edges of the neck. Seal immediately and turn upside down to cool.

• Blackcurrant compote in own juice

1 kg of black currant, 0.7–0.8 l of blackcurrant or apple juice.

Place the prepared berries in jars on the shoulders and pour freshly prepared blackcurrant or apple juice and sterilize.

• "Cold" blackcurrant puree with sugar

Ingredients: 1 kg of blackcurrant berries, 1.5–1.8 kg of sugar.

Pour the berries into a saucepan, add a few tablespoons of water and steam under the lid until softened. Rub the hot mass through a sieve.

Add sugar to the resulting puree, mix thoroughly. To dissolve the sugar, put the puree in a cold place for 8-10 hours.

When the sugar is completely dissolved, pour the puree into jars or bottles, seal and store in a dark, cool place.

• Blackcurrant puree with sugar

Ingredients: 1 kg of blackcurrant berries, 0.8–1 kg of sugar, half a glass of water.

Steam the berries under a lid with a little water and wipe through a sieve.

Mix the resulting puree with sugar, heat to 70–80 ° C, dissolve sugar in it and pour the mass into jars. Sterilize in boiling water.

• Natural blackcurrant puree

1 kg of blackcurrant berries, a third of a glass of water.

Steam the berries under the lid, add water and wipe through a sieve. Put the puree on low heat, bring to a boil, then immediately pour into hot jars and cork.

• Blackcurrant mashed with sugar

1 kg of blackcurrant berries, 1.5–2 kg of sugar.

Select large berries, chop, pass through a meat grinder and mix with sugar. Stir until the sugar is completely dissolved. The resulting mass is decomposed into jars and corked. Store in a dark cool place.

• Blackcurrant with sugar

1 kg of blackcurrant berries, 0.7–1 kg of sugar.

Mix the sorted and washed berries with sugar and place in jars. Put the jars in a cold place for 10-12 hours, and then add them with berries and sugar and pasteurize at 80 ° C.

• Blackcurrant juice with pulp

Take: 1 kg of blackcurrant berries, 1 glass of water, 0.8 l of 40% sugar syrup.

Pour water into an enameled saucepan, bring to a boil, add berries and steam under the lid until completely softened. Rub the hot mass through a sieve and mix with boiling sugar syrup. Pour into jars and sterilize in boiling water.

To obtain a 40% syrup, 1.5 liters of water are taken per 1 kg of sugar.

• Natural blackcurrant syrup

Take: 1 kg of blackcurrant berries, 1.5–2 kg of sugar.

Pour the berries into jars, pouring sugar in layers, and put at room temperature in a dark place.

After 2-3 weeks, when the berries release juice and float, strain the contents of the jars through a colander. Add the sugar remaining at the bottom to the resulting syrup, heat the mass until it dissolves, pour into jars or bottles and cork.

This syrup can be stored long time. The remaining berries can be used to make jelly, compotes, etc.

Ingredients: 1 kg of black currant, 500 g of sugar.

Pour the berries into a cooking bowl, knead slightly, cover with sugar and set aside for several hours. After that, put on low heat and cook until tender in one go or 2-3 times, interrupting cooking for a few minutes.

• Assorted blackcurrant and gooseberry marmalade

Take: 500 g of blackcurrant berries, 500 g of gooseberries, 500 g of apples, 500 g of pumpkin, 400 g of sugar.

Cut sweet apples into slices, without peeling, put in a saucepan. Peel the ripe pumpkin from seeds and skin, cut into small pieces and also put in a saucepan.

Pour a few tablespoons of water and steam the apples with the pumpkin under the lid until completely softened.

Rub the hot mass through a sieve. Mash blackcurrants and gooseberries with a wooden pestle, sprinkle with sugar, mix and heat until the sugar is completely dissolved.

This mass is also rubbed through a sieve, and then mixed with apple-pumpkin puree. Cook until done. Pack hot.

Take: 1 kg of blackcurrant berries, 200–300 g of sugar.

Mash the berries with a wooden pestle, transfer to a saucepan and bring to a boil over low heat. Boil for about 10 minutes, then squeeze out the juice. Bring the juice to a boil over low heat, dissolve sugar in it and cook until tender, but no more than 20 minutes. Pack hot.

• Blackcurrant pastille

Take: 1 kg of blackcurrant berries, 600 g of sugar, 1 glass of water.

Berries put in an enamel pan, pour water and boil under the lid until softened. Rub the mass through a sieve.

The resulting puree is thoroughly mixed with sugar and boiled in a saucepan until the consistency of thick sour cream.

Place the hot mass in wooden or plywood trays and dry in an oven heated to 60-70 ° C for 10-12 hours. Cover with parchment and store in a dry and cool place.

• Pickled blackcurrant

Filling composition: for 1 liter of water 0.12-0.15 liters of table vinegar, 750 g of sugar. On a liter jar 8-10 cloves, 5-8 peas of allspice, a piece of cinnamon.

Fill the jars up to their shoulders with large ripe berries and pour over the hot marinade. Sterilize in boiling water.

Pickled currants are served with meat dishes.

• Bulk frozen currant

Select large and intact berries, wash and dry, put in molds or on trays and freeze.

Pour frozen berries into plastic bags made of thin food film, seal and store in the freezer.

• Currant frozen with sugar

Take: 1 kg of blackcurrant berries, 150–200 g of sugar.

Select large intact berries, wash, dry, mix with sugar and place in freezer molds.

Frozen briquettes wrap with foil, fold and store in the freezer.

• How to dry blackcurrants

The berries are sorted, washed, dried and laid out in one layer on sieves. Dry at 50–60 °C for 2–4 hours.

Make sure the berries don't dry out.

Drying is considered complete if the berries squeezed in a fist do not stick together. Drying in the sun is undesirable, as vitamins are destroyed.

• How to keep fresh blackcurrants

Blackcurrant berries are not long-term products, but they can be stored in a refrigerator for up to 2-3 months.

Berries intended for storage are harvested in dry weather, when the dew subsides. Berries picked after rain are not stored for a long time.

Currants are best collected in brushes. You can also collect the berries themselves, but in this case they must first be dried, scattered in a thin layer.

Blackcurrant berries are stored in Bulgarian boxes, baskets, small boxes and plastic bags. Berries packed in boxes or baskets are stored for up to 20 days.

Optimum temperature storage 0 °C.

For packaging, ordinary household food film bags with a capacity of 2–3 kg are used.

Berries are pre-cooled in the refrigerator and only then transferred to bags.

If this is not done, then after cooling, the berries in the bags will sweat.

Bags with berries are carefully tied or sealed. During control inspections during storage, make sure that the berries are not overripe. Overripe berries burst and release juice.

Before eating, the berries are first kept for several hours at a temperature of 4–6 ° C and only then brought to room temperature.

We hope our recipes will help you decide how to prepare blackcurrants for the winter.

Enjoy your meal!

Source: http://alternative-medicina.ru/smorodina-chernaya/

Harvesting blackcurrants for the winter

Blackcurrant is a real pantry of useful substances. It holds the record among berry crops available in our climate in terms of vitamin C content.

In addition, its fruits are rich in sugars, B vitamins, as well as PP, E, carotene and trace elements. They contain a sufficient amount of pectin substances so that the processed products harden well.

This makes the currant an exceptional raw material for valuable preparations for the winter.

Currant grated with sugar

Even housewives, who are not particularly anxious about kitchen worries, find in their refrigerator a place for a jar or two of fragrant “cold jam” - raw berries rubbed with sugar. This is the most sparing method of conservation, in which all useful material, since the currant does not undergo heat treatment.

To preserve the harvest without boiling, the berries are washed and allowed to dry, scattered in a single layer on a clean cloth. At the same time, crumpled, unripe and damaged berries are removed - it will be possible to cook compote from them. Then the raw material is crushed and mixed with sugar in a ratio of 1:2.

All manipulations are preferably carried out in non-metallic dishes. During the day, the sugar dissolves, after which the puree is packaged in sterilized jars, alcoholized paper is placed on top, and then closed with scalded plastic lids.

Valuable product is stored in a cool dark place.

Freezing for the winter

The freezer will also help preserve the vitamin crop in its natural form. The easiest way is to store berries in bulk there, packing them in bags.

In winter, frozen currants can be added to pastries, cook your favorite compotes and jelly - it all depends on the imagination of the hostess and the preferences of family members.

The faster the berries freeze, the better they will retain their shape and texture. Therefore, the temperature in the freezer should be as low as possible, and currants should not be packaged in too large portions.

Jam and jam absolutely no problem

Another way to stock up on fragrant treats is to make jam. There are many recipes for this dish, which vary in the ratio of berries and sugar, cooking time and the presence of other components.

For example, some put a pectin thickener to make the product gel better.

Jam is traditionally brought to readiness in a wide low dish so that the liquid evaporates intensively, and the sweet product has time to thicken.

Beautiful and fragrant jams are also popular. To prepare this dish, the collected berries must be washed and dried, and then chopped. The resulting mass is boiled, and then sugar is added, mixed and boiled again. Jars of jam are best kept refrigerated.

The currant jam recipe is as simple as one, two, three:

Jelly, but not from flageole

Jelly can be called a real decoration of the sweet table. Made from blackcurrant, it has an exceptionally noble saturated color and rich taste.

Jelly differs from jam in that the skin and seeds are removed from it, in fact, it is berry juice boiled with sugar. To separate it from the cake, you can do different things.

Some housewives boil the berries and then let the juice drain. Another cooking technology involves first passing the raw materials through a juicer, and then boiling.

The remaining cake can also be used - for example, for making marmalade, drinks.

Compote without the hassle

Large families love blackcurrant compotes. You can add fruit to make a mixed drink. You can tightly pack the berries in half-liter jars, sterilize them and roll them up, and put sugar or other additives to taste before use.

In winter, such compote is guaranteed to become a source of good mood.

Dried currants - a reserve for the good of the Motherland

Drying is another way to preserve crops for the winter. Someone dries whole berries, and someone prepares marshmallow, which is then cut, rolled in powdered sugar and stored in an airtight container. Children especially love this delicacy.

Special household appliances are well suited for drying, but you can organize the process somewhere on the windowsill. In the latter case, for the safety of the product, it does not hurt to restrict access to berries to insects and family members. Otherwise, a small part of it will survive until the winter.

Sauce for blackcurrant meat

Gourmets who are indifferent to sweets will certainly appreciate such an unusual seasoning for meat as currant sauce. It is prepared in almost the same way as jam, only salt, garlic, spices and herbs are added as preservatives and flavoring additives.

As a rule, red currant sauce is prepared, but black currant will do for a change.

Here a particularly wide field for experimentation opens up: berry juice is in perfect harmony with a very a wide range spices and their mixtures.

Ready sauce in its hot state can be poured into jars or bottles, and also stored for the winter.

According to rumors, having once experienced a barbecue with currant sauce, a person loses the ability to use store ketchup in the same capacity for six months. Use with caution.

Summing up, we only note that the currant is a very grateful vitamin raw material for cooking, which allows housewives to fully reveal their skills, craftsmanship and imagination.

Source: http://remontanta.ru/vyrashhivanie-smorodini/170-chernaya-smorodina-na-zimu

Black and red currants for the winter

If you are in this section of our website, then you are probably interested in proven recipes with a twist that will help you make excellent currant preparations for the winter.

After all, it is no secret to anyone that one of the most useful berries is black and red currants: harvesting currants for the winter is traditionally included in the plans of all canning housewives.

Harvested currants for the winter: canned or frozen - are always incredibly tasty and record-breaking healthy. Black or red currants for the winter will be a godsend for you when your family wants to eat sweets or ask you to bake a ruddy pie.

If you make currant preparations according to reliable recipes from our users, you will never be disappointed in canning, because the preparations of this berry will always turn out perfectly for you.

Currant jam is rightfully considered one of the the best fillings for baking. In addition, it is insanely delicious to eat, even just spreading it on bread or directly picking it up with a spoon from a bowl, washing it down with fragrant amber tea.

Currant jam for the winter according to our recipes is simply amazing! Therefore, before you cook currant jam, think that there is never a lot of it, and roll up a few jars more than you planned the day before.

Another wonderful preparation is currant jelly for the winter - an excellent dessert dish that will appeal to all family members, especially children.

If, despite the winter cold and cloudy weather, you often want to enjoy the summer freshness and coolness in the cold season, do not forget to prepare currant compote for the winter, which not only perfectly quenches thirst, but also perfectly raises immunity, because it contains a huge amount of vitamin C. And currants, mashed with sugar almost does not differ in taste from fresh berries and takes a minimum of time when harvesting. Both black and red currants are suitable for this type of preservation: harvesting currants for the winter in this way will be amazingly tasty in any case.

Check out our recommendations, and there will always be healthy and tasty red and black currants on the shelves of your cellar or basement: the recipes for the winter that we have prepared for you will help stock this wonderful berry so that you can enjoy it in the cold season. Blackcurrant blanks or from its red-cheeked “sister” will become a frequent guest on your table.

Ingredients: currant, pepper, spice mixture, garlic, sugar, salt, paprika, water Tkemali sauce can be prepared not only from plums. Very interesting, it is obtained from red currants. Take advantage of our detailed and step by step recipe to close such delicious sauce for the winter.

Ingredients:

- 800 gr of red currant; - 3-4 chili peppers; - 10 g of a mixture of spices; - 1 head of garlic; - 1300 grams of sugar; - 15 grams of salt; - 10 grams of red paprika;

Ingredients: currant, sugar From red currant you can close a lot of delicious things for the winter - and jam, and compote, and jam ... Today's our recipe is a detailed step-by-step instruction for making red currant marmalade. It turns out so delicious that it is impossible to tear yourself away!

Ingredients:

- 1 kg of red currant;
- 1.5 kg of sugar.Ingredients: cucumber, red currant, currant leaf, laurel, water, sugar, salt, vinegar, cloves, pepper, cloves Pickled cucumbers for the winter are often closed in company with some vegetables - tomatoes, zucchini ... But they are also very tasty and crispy with red currant. Try this recipe, you won't be disappointed!

Ingredients:

- 1 kg of cucumbers; - 100 gr of red currant; - 3 currant leaves; - 2 dill umbrellas;

- 2 bay leaves.

For marinade:
- 800 ml of water; - 100 grams of sugar; - 45 grams of salt; - 35 ml of vinegar; - carnation;

- black pepper.

Ingredients: red currant, sugar, water, mint Red currant makes a very tasty and beautiful compote, and if you cook it with mint, you will not find a more aromatic drink, believe me! Our simple recipe will help you close such a compote for the winter without much hassle.

Ingredients:

- 450 gr of red currant; - 200 grams of sugar; - 1.5 liters of water;

- 2 sprigs of mint.

Ingredients: blackcurrant, sugar, cinnamon Jam recipes in a pan are striking in their simplicity and speed. And this one - from blackcurrant - will not be an exception. I can’t even believe that it’s so easy to close a delicious and beautiful sweet preparation.

Ingredients:

- 2 cups of black currant; - 2 cups of sugar;

- 0.5 tsp ground cinnamon.

Ingredients: black currant, sugar Everyone who loves black currant is advised to wipe it with sugar for the winter. Unlike all kinds of jams and preserves, currants prepared according to this recipe retain all the vitamins.

Ingredients:

- blackcurrant - 1 kg;
- sugar - 1.5 kg.Ingredients: blackcurrant, water, sugar From blackcurrant for the winter, you can close jam, jam, and, of course, compote. Such a drink will be both tasty and healthy, and very appetizing, rich deep color. So it would be better to roll it into 3 liter jars - so that everyone has enough.

Ingredients:

- blackcurrant - 250 gr; - water - 2.6 liters;

- sugar - 250 gr.

Ingredients: currants, sugar, vinegar, starch, oil, pepper, salt I recently found a recipe for ketchup, which is made not from tomatoes, but from red currants. Do not be surprised, the sauce is very tasty. Be sure to try it.

Ingredients:

- 1 kg. red currant; - 250 grams of sugar; - 10 ml. apple cider vinegar; - 10 grams of corn starch; - 20 ml. vegetable oil; - 3 grams of ground chili pepper;

Ingredients: redcurrant, sugar In redcurrant, grated with sugar for the winter, all the vitamins that are in fresh berries are preserved. In addition, cooked in this way, it turns out delicious and beautiful. Another plus of this recipe is that it is simple and easy to prepare. Try it, you won't regret it!

Ingredients:

- 1 kg of red currant;
- 2 kg of sugar.Ingredients: red currant, pepper, garlic, basil, sugar, salt, chili Red currant is an extraordinary berry! It makes not only great desserts and jams. You can also make delicious adjika from red currants for the winter. Yes, yes, exactly adjika. Don't believe? And you try to cook it according to our recipe, see for yourself!

Ingredients:

- 250 gr of red currant; - 150 gr red bell pepper; - 1 piece of chili pepper; - 4 cloves of garlic; - 40 gr of basil; - 30 grams of sugar; - 8 grams of salt;

- 5 grams of ground red chili.

Ingredients: blackcurrant, sugar If you love blackcurrants and prepare blanks for the winter from it, then you will certainly be interested in this jam recipe - without cooking. This is a very interesting and simple method that will allow you to preserve the beneficial properties of berries and their amazing taste.

Ingredients:

- 500 gr of blackcurrant;
- 300 gr of powdered sugar.Ingredients: blackcurrant, sugar, currant leaf Did you know that you can prepare not only healthy jam but also delicious compote? I prepared the recipe for such a compote today for you.

Ingredients:

- 1 kg. black currant - 1 kg. Sahara,

- currant leaves.

Ingredients: blackcurrant, sugar I suggest you no longer cook blackcurrant jam, but cooking it is much easier. Grind the currant through the minced meat, add sugar and mix everything well. Such jam will be very useful and the berry will not lose its properties.

Ingredients:

- blackcurrant - 500 grams,
- sugar - 600 grams.

Ingredients: blackcurrant, sugar, water For those who are not strong in preservation, but want to close blackcurrant jam for the winter, our recipe will come in handy. Rather, this is not even a recipe, but a detailed step-by-step instruction. With it, you definitely will not have problems in the cooking process!

Ingredients:

- 300 gr of blackcurrant; - 300 grams of sugar;

- 50 ml of water.

Ingredients: currants, sugar If you do not know what to cook for the winter from red currants, then we have a wonderful recipe for you: jelly without cooking. Your preservation will be ready in just a few minutes and it will turn out tasty and appetizing.

Ingredients:

- 600 gr currants;
- 900 grams of sugar.Ingredients: water, currant, orange, sugar Black currant with orange is a very tasty combination. The easiest option for their joint preparation is compote for the winter. Its recipe is simple, and the result is so good that you will prepare such preservation year after year.

Ingredients:

- 800-900 ml of water; - 300 gr currants; - 0.5 orange;

- 100 grams of sugar.

Ingredients: currant, sugar, confiture The recipe for making blackcurrant jelly for the winter is very simple and does not require much time from you. But such a preparation will be very tasty and most welcome in the cold season.

Ingredients:

- 0.5 kg of blackcurrant; - 0.5 kg of sugar;

- 1 bag of "Confiture".

Ingredients: currant, sugar, water, agar-agar This surprisingly tasty and fragrant currant jam like jelly can be prepared without much hassle. Moreover, you do not need to repeat the cooking, it is prepared in one sitting, but how exactly, see the recipe with a photo. Products for the recipe:

- 800 g of berries; - 400 g of sugar; - 150 ml of water;

- 6 g of agar-agar.

Ingredients: currant, sugar Be sure to prepare this unusual jelly jam, which is prepared very quickly and simply. This jam is very healthy, since we will use only berries and sugar.

Ingredients:

- half a kilo of currants,
- half a kilo of sugar.

Ingredients: redcurrant, sugar, water Redcurrant jelly for the winter is very bright, very beautiful and tasty. If you have enough of these berries, be sure to prepare such currant jelly: you will surely like both the simple recipe and the excellent taste of the finished preservation.

Ingredients:

- 1 kg of red currant; - 400 grams of sugar;

- 50 ml of water.

Source: http://NaMenu.ru/recipes-show_category/id/263/Smorodina_na_zimu/

Blackcurrant for the winter - recipes

If you have collected a lot of blackcurrant, then you definitely need to stock up on the berry for future use - after all, in winter it will be an excellent source of vitamin C. Recipes for various blackcurrant blanks for the winter will be described below.

Blackcurrant compote for the winter

Ingredients:

• ripe blackcurrant berries - 900 g;
• water;
• sugar sand - 600 g.

Cooking

Ripe blackcurrant berries are sorted, washed and dried. We lay them out in clean sterile jars. The berries should fill them about ¼ of their volume.

Pour the currants with boiling water, let stand for 20 minutes, then carefully pour the water into the pan, pour in the granulated sugar. After boiling, pour the syrup into jars again and immediately roll up the jars with tin lids.

Turn them over and cover with something warm. You can store such a compote in the pantry.

Blackcurrant grated with sugar for the winter

Ingredients:

• ripe blackcurrant - 700 g;
• granulated sugar - 1.4 kg.

Cooking

We sort out the berries of black currant, wash, dry. We put them in a bowl, pour in some of the sugar and carefully grind with a wooden crush.

The task, of course, can be significantly forgiven and twist the berries through a meat grinder, but everyone knows that vitamin C is destroyed by interaction with metal. So, pour the remaining granulated sugar into the grated mass and stir.

Leave the mass of the day for 2 at room temperature, stirring occasionally. This will avoid unnecessary fermentation during further storage, and the sugar will also dissolve well.

We lay out the mass in prepared clean sterilized jars, pour a layer of sugar on top, close the lids. Blackcurrant grated with sugar for the winter should be stored in the cold.

Blackcurrant jam - a recipe for the winter

Ingredients:

• granulated sugar - 1.5 kg;
• ripe currant - 1 kg;
• purified water - 200 ml.

Cooking

Ripe blackcurrant berries are washed and dried. Pour water into an enameled pan, add sugar, mix and bring to its dissolution.

When the syrup boils, pour in the currants, let it boil again, and then boil for about 5 minutes.

Then immediately pour hot jam into jars and roll up.

Blackcurrant for the winter - a classic recipe

Ingredients:

• ripe currant - 1 kg;
• purified water - 100 ml;
• sugar sand - 900 g.

Cooking

Wash blackcurrant and pat dry. Pour water into an enameled basin, add a glass of sugar and let it boil. Pour a glass of blackcurrant, boil for 5 minutes, stirring and removing the foam.

We also add a glass of sugar and berries, stir and boil again for 5 minutes. Thus add the remaining ingredients.

Pour hot jam into prepared jars, roll up, turn upside down and leave to cool.

Blackcurrant jelly for the winter

Ingredients:

• ripe blackcurrant berries - 2 kg;
• sugar sand - 450 g.

Cooking

Grind the blackcurrant with a food processor. The resulting mass is very viscous and it is problematic to grind it through a sieve.

Therefore, we dilute it with 100 ml hot water, bring to a boil, cool slightly, and then grind. Pour the resulting currant juice with sugar and let it boil again.

Pour the mixture into jars and seal.

How to freeze blackcurrant for the winter?

Ingredients:

Cooking

For freezing, the berries should be large, dry and not overripe. We wash them, dry them, put them on a tray and put them in the freezer.

When the berries "grab" pour them into bags and store in the freezer.

It is important to remember that you cannot defrost and freeze them again, otherwise we will lose all the useful substances.

Juice from frozen oranges If you are going to create homemade natural drinks, then it is better to follow all the rules. For example, it is recommended to prepare juice from frozen citrus fruits, thus relieving bitterness from fruits. Next, we describe the most interesting recipes tonic drink.	Apricot juice at home If you do not know how to cope with a rich harvest of apricots, use our recipes and prepare delicious apricot juice for the winter. In the cold season, it will be especially pleasant to enjoy the amazing summer taste and warm sunny color of such a drink.
Melon compote for the winter - recipes We propose to create a truly unusual preparation according to the recipes described below. We will tell you how to cook a surprisingly fragrant, rich melon compote. Let's tell you what interesting fruits You can add this insanely sweet drink.	No matter what fruit you cook compote for the winter, it is plum that has the greatest saturation, exquisite tartness and an unusual aroma. Take advantage of our recommendations and try to prepare this drink with your own hands.

Source: https://womanadvice.ru/chernaya-smorodina-na-zimu-recepty

Homemade Blackcurrant Recipes

WHAT TO PREPARE FROM BLACKCURRANT

A popular berry, it grows throughout the country, the harvest gives a stable one. Useful not only blackcurrant, but also red and white.

Blackcurrant is especially valued for its vitamin content, it contains up to 300 mg of vitamin C, which is second only to rose hips in terms of vitamin C content.

Blackcurrant berries contain a large amount of vitamin B and carotene, a lot of organic acids and pectin (gelling) substances, calcium and iron salts.

Even when stored for six months, the currant blank contains 80% of vitamin C from the original content. Currants are very useful to use fresh, however, useful minerals and vitamins are preserved in the preparations.

Blackcurrant berries contain few oxidizing enzymes, so vitamin C is well preserved during processing and harvesting it for the winter, in the form of swirled compotes and cooked jam. After all, everyone knows the role of vitamins in human life.

Therefore, there are a lot of recipes for cooking from currants, and the housewives never have the question of what to cook from currants. Currants prepared in any way and harvested for the winter by canning always remain the number one vitamin berry.

Preparations, as always, let's start with the simplest.

From fresh blackcurrant berries you can cook delicious jelly. Sometimes housewives do not like that currant seeds come across in jelly, cooks give useful advice how to cook blackcurrant jelly.

You need to take two glasses of washed berries and add one glass of water, knead and rub through a sieve. Pour the remaining pomace with 3 cups of water, boil for 2-3 minutes and strain.

Put 1.5 cups of sugar into the resulting broth and cook like regular jelly using potato starch. Kissel with added starch should never be boiled, only brought to a boil.

Pour the previously squeezed blackcurrant juice into the prepared hot jelly and stir well. Kissel can be consumed hot and cold.

Delicious homemade clear blackcurrant jelly. It will take one kilogram of berries, 300 g of sugar. Mash blackcurrant berries with a wooden pestle and transfer to a saucepan.

Bring to a boil and cook for 10-15 minutes, then squeeze the juice from the softened berries. Bring juice to a boil and add sugar. Cook until sugar dissolves. Cooking time should be no more than 30 minutes.

Pour hot jelly into small jars and seal.

Blackcurrant jam prepared in a cold way, without boiling. Since currants are a valuable dietary and medicinal product We will try to preserve as much as possible all the vitamins contained in it.

Sort ripe blackcurrant berries, wash in cold water, and dry. Then the berries must be ground on a combine and the resulting mass is thoroughly mixed with sugar in a ratio of 1: 2. Then quickly decompose into prepared jars.

Pour a layer of sugar 1-1.5 cm thick on top and close with lids or oiled paper. It is necessary to store currants harvested in this way only in a cold place. Harvesting in this way allows you to save a blackcurrant supply of vitamins until the new harvest.

Cold-prepared blackcurrant jam in taste and aroma completely coincides with the qualities of fresh berries.

In addition to mashed fresh blackcurrant, you can also cook delicious and almost undamaged by heat treatment of the workpiece, this is the method of preparing the "five minutes".

Blackcurrant berries are well suited for this method, you need to take 1.2 kg of sugar for 1 kg of berries and stir well, cook until sugar dissolves for only 5-10 minutes, pour hot into jars and cork.

Currants will be perfectly preserved as fresh; for storage in the refrigerator, the “five-minute” can be closed with plastic lids or parchment.

To prepare a delicious fruit sauce, you need 2-3 tablespoons of blackcurrant jam.

If you have prepared blackcurrant jam, it will be easy to prepare a fruit sauce that is served with roasted game, cooked duck and goose.

Jam should be rubbed with 0.5 teaspoon of mustard, add 1 tbsp. a spoonful of wine, 1 tbsp. a spoonful of lemon juice. Cut the peel of a lemon into thin strips to make one spoon, and scald the zest with boiling water.

Finely chop half of the head of onion and also pour over with boiling water. Cool the zest and onion and mix with the sauce. The sauce is ready, it will have a beautiful currant color and a sweet and sour taste.

Good homemade blackcurrant syrup. Sort and wash the berries. Pour into a large bottle, in layers, sprinkling each layer with sugar. In this case, the bottle must be shaken so that the sugar is evenly distributed over the berries.

Sprinkle the thickest layer of sugar on top. Seal the bottle tightly so that no air enters. Store the bottle in a cool, dark place. Over time, an excellent thick and fragrant blackcurrant syrup is formed in the bottle. You can drink it with tea or water.

The syrup can be used to make jelly and sauces.

We twist the blackcurrant compote. To prepare compote at home, you will need blackcurrants and 1.0 kilograms of sugar per 1 liter of water. Berries can be separated from the brushes, can be placed in jars directly on the brushes.

Useful advice, so that the berries in the compote do not float and wrinkle, dip them for 1-2 minutes in warm sugar syrup and then put them in jars. Berries will not float or wrinkle, and will not even lose color.

Prepare the filling and pour hot berries in jars. Sterilize jars in boiling water. Liter cans for 20 minutes. To get more compote drink, fill the jars with berries by a third.

You will get a wonderful fragrant blackcurrant drink.

Preparation of blackcurrant compote without sugar. Sort currants, wash and fill jars with berries.

Pour the filled jars with boiling water and sterilize as usual. Then roll up the lids and turn over.

You will get a natural concentrated blackcurrant compote, in winter it can be used to make desserts and drinks.

Homemade blackcurrant juice with added sugar. Delicious and clear juice is obtained if you cook it on a juicer.

Useful advice - mix currant berries with a little sugar and place in a juicer. Sugar will help to separate the juice from the berries better and improve the taste of the finished juice.

The juice is poured hot into prepared jars and sealed immediately.

Making blackcurrant jam in order for the berries to retain their shape, it is necessary to correctly. To make jam, take 1 kg of black currant berries, 1.5 kg of granulated sugar, 4 cups of water. Berries prepare and dip in boiling water for 2-3 minutes.

Take out the berries and use the water to make syrup. Dip currant berries into boiling syrup. Cook the jam in 2-3 doses for 7-10 minutes and after 6-7 hours.

When cooking jam, foam always forms, before it was a favorite delicacy of children, and now many doubt whether it is possible to eat it? Foam with jam! The foam should be removed and consumed as a dessert, with ice cream or pancakes. Pour the finished jam into jars and seal.

Perfectly cooked blackcurrant fig. Blackcurrant is rich in pectin, so it is good to cook homemade figs from it. It will take 1 kg of berries, 0.5 kg of sugar, 2 tbsp.

spoons of currant juice. Wash currant berries, sort and crush in a bowl for making jam. Add juice and sugar, cook until the mixture begins to lag behind the walls of the pelvis.

Then put the hot mass on a baking sheet in a thin layer no thicker than 1.5 cm. Dry the blackcurrant figs on a baking sheet at room temperature. Cut the finished fig into rhombuses and sprinkle with sugar.

An excellent delicacy for kids and most importantly useful.

Harvesting currants by freezing. Black currant lends itself well to freezing, retains the shape and color of berries well. Practically does not lose its useful properties and taste.

Currants can be frozen in bulk so that the berries do not freeze into a lump. After freezing, the berries can be poured into bags or containers. Blackcurrants can be frozen in sugar syrup.

For this, 40% syrup is prepared and berries are poured into the container. They are set to freeze. You can mix the berries with sugar and also put them in containers.

Excellent preparation of frozen blackcurrant puree with honey and mint.

Blackcurrant is tasty not only fresh, but also as a preparation. Many have their own recipes for harvesting and preserving this healthy berry. Juice, jam, jelly are made from fresh currants, they are added to vitamin and diuretic teas. Decoctions are prepared from dried berries. Currant is suitable for cooking jam and grinding with sugar. Currant compote for the winter is a storehouse of vitamins and minerals.

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Cook or not?

Currant berries contain vitamin C necessary for the body. It is worth noting that currant ranks third in terms of the content of ascorbic acid, second only to rose hips and bell peppers. However, ascorbic acid is very sensitive to heat treatment. During cooking, the berry loses from 30 to 90% of its amount.

Therefore, there is a special recipe for making jam, in which you do not need to boil currants. As a rule, boiling the berry is necessary in order for the destruction of various microorganisms to occur, which ensures long-term storage without the risk of product spoilage. However, few people know that the berry itself has its own natural acid, which can act as a preservative when sugar is added. With such a preparation, it is not necessary to add lemon juice to currants, as required by other methods.



Preservation without cooking with sugar

When cooking, you can not save on sugar, since in this case it acts not as a sweetener, but as a preservative. You need twice as much sugar as the berry itself. If you reduce its amount in relation to currants to a ratio of 1: 1, then such a blank will have short term storage. At the same time, it will need to be stored in the refrigerator, otherwise it will deteriorate even faster.

The cooking method is very simple:

1. 1. Thoroughly clean the collected berries from twigs and tails, rinse well and dry on a towel.
2. 2. Place the dried berries and sugar in a suitable bowl, mix well.
3. 3. Then skip the currants with sugar through a meat grinder or mix in a blender.
4. 4. Place the resulting mixture in a glass or enamel bowl.
5. 5. Put everything in the refrigerator for two days, be sure to stir every 2-3 hours.
6. 6. After 48 hours, the workpiece can be twisted into jars and placed in a dark place.

The container must be prepared in advance, it must be washed and boiled well. During filling, you need to remember that the mixture should not reach the edges, you need to leave about 3 cm from the top. This is necessary in order to cover the remaining space with sugar at the end of the process. After that, the jar is closed with a lid and placed in a dark place.



This recipe is simple, and it allows you to save all the vitamins and beneficial properties of currants. To taste, this jam resembles a fresh berry. However, you should not consume it in large quantities, because it contains a lot of sugar, and it can harm the body.



What can be prepared from gooseberries for the winter - simple and original recipes

"Five Minute"

Not every housewife likes to make jam. After all, regardless of the recipe, the process of collecting, preparing and actually making jam lasts quite a long time. To save time, there is an excellent five-minute recipe. The hostess only needs to prepare the berry, and the further cooking process is very simple. The recipe is suitable for those who work and cannot make preparations that take a long time to cook.

Ingredients:

• sugar - 3 kg;
• currant - 2 kg;
• water - 350 ml.

Cooking method:

1. 1. Wash and clean the currants.
2. 2. Pour water into an enamel bowl and add sugar.
3. 3. Put the dishes with the ingredients on a small fire and bring to a boil. During the process, you need to constantly stir the syrup, otherwise it may burn.
4. 4. Immediately after boiling, pour currants into the syrup. Bring to a boil again and turn off the heat.
5. 5. Stir the jam for another 5-7 minutes.
6. 6. Pour into glass jars.
7. 7. Clean in a dark place.



The recipe is very simple, any housewife can handle it. At the same time, it takes very little time to cook. Despite the fact that the berry is not subjected to intensive heat treatment, it has a fairly long shelf life. This product contains a large amount of sugar, and you should not abuse it.



Recipe for cooking in a slow cooker

In the slow cooker, you can easily prepare a delicious treat. However, the slow cooker has a limited inner bowl, so it will not be possible to cook a large amount of jam in it.

Ingredients:

• granulated sugar - 1 kg;
• currant - 1 kg.

Cooking method:

1. 1. Wash and peel the berries.
2. 2. Place the prepared berry in an enamel or glass bowl.
3. 3. Put the dishes with currants in the refrigerator for 12 hours so that the berry gives juice.
4. 4. Remove the berry from the refrigerator and place in the multicooker bowl. Then set the desired mode ("Soup" or "Stew" depending on the model of the device) and cook for an hour.
5. 5. Pour the jam into jars, close the lids and put away.

When preparing jam in a slow cooker, there are several factors to consider.

• When cooking, it is necessary to remove the steam valve, as the jam foams a lot.
• Do not fill the multicooker bowl to the top.

Jam prepared in a slow cooker differs significantly in consistency. During cooking on the stove, water evaporates, this does not happen with the use of a slow cooker. Therefore, the jam turns out to be a little liquid, but this does not affect the taste.

Easy currant jam recipe

Of course, the dream of any sweet tooth is pitted jam and easy to prepare. To get just that, you need to wipe the currant berries, and then pass through a sieve. This procedure is very time consuming. Therefore, this recipe is suitable for those who have a lot of free time. However, if time is short and the harvest of berries is large, then you can use a simple recipe for boiling currants. Ripe berries should be used for it, but not excessively. Action algorithm:

• Wash and clean the berries.
• Pour the currants into a bowl, then fill it with water so that it completely covers the berries.
• Drain the water into a separate saucepan and put on fire.
• Bring to a boil and remove from stove.
• Pour hot water into a bowl with currants.
• Put it on the fire, bring to a boil and reduce the heat to a minimum. Cook for two more minutes.
• Drain the water into a separate bowl through a colander.
• Pour clean water into an enamel pan (at the rate of 500 ml per kilogram of berries). You can reduce or increase the amount of water depending on the desired consistency of the jam.
• Add granulated sugar to water in a ratio of 1: 1 to currants.
• Put the syrup on the fire and bring to a boil. Then reduce the heat and simmer until the syrup is light in color.
• Take away part of the syrup, about a third. Pour the berries into the rest and cook for another 20 minutes.
• Add previously drained syrup and continue to cook. Bring to a boil and turn off.
• Pour the jam into pre-prepared jars and remove.



This method of harvesting allows you to store jam for a very long time.

Jelly

Usually, hostesses use gelatin to make jelly. But in the case of currants, it will not be needed, since it contains gelling agents. To prepare berries in the form of jelly, you will need the following ingredients:

• currant fruits - 4 kg;
• granulated sugar - 2 kg;
• cold water - 250 ml.

Cooking method:

• Place currants and water in an enamel bowl and put on the stove. Be sure to stir while cooking.
• When the mixture boils, reduce heat to low and simmer for 15 minutes.
• Remove from stove and drain water through a colander.
• Pass the berries through a sieve. So the currant will be cleared of seeds and peel.
• Wrap the berry in gauze and squeeze.
• Put the resulting juice on fire and boil it down by a quarter.
• Gradually add sugar to the juice, stirring constantly. After the sugar has completely dissolved, turn off the stove and pour the syrup into glass jars.
• Pour water into a large saucepan, put on fire and bring to a boil. Then lower the jars of syrup into the pan and cover with a lid. Liter jars need to be sterilized for 15 minutes.
• Upon completion of sterilization, roll up the jars and put them in a cool place for 7 days. After this period, you can move the jars of jelly to the pantry.



There are other currant jelly recipes that are easier and faster to prepare. This recipe allows you to get a tasty and natural jelly that can be stored for a long time.

With the addition of dried apricots

In this recipe, the berry remains the main ingredient, dried apricots are added in a small amount.

Due to its useful properties, dried apricots are able to normalize work gastrointestinal tract. Therefore, the combination of dried apricots with currants will be very useful for the whole organism.

Any currant fruits, even overripe ones, are suitable for cooking, this will not affect the final result. For one kilogram of berries, you need 100 grams of dried apricots.

Cooking method:

• pour dried apricots hot water and leave until it swells. After that, drain the water and squeeze the fruit.
• Skip currants and dried apricots through a meat grinder.
• Pour the resulting puree with sugar. Mix everything thoroughly.
• Leave for a few hours.
1. 1. The resulting homogeneous mass can be placed in a jar and refrigerated. For long-term storage, this method is not suitable.
2. 2. The second option is to continue the cooking process, which will take no more than 30 minutes. You need to put the mixture on fire and cook for 20 minutes. Allow to cool slightly and place in jars. This product will have a long shelf life.




With the addition of pumpkin

A great option for those who follow their figure. When cooking, a huge amount of sugar is not required, since there is a lot of it in the pumpkin itself. This vegetable belongs to the category of easily digestible and dietary products. It is very useful for the body, as it promotes the production of insulin in the pancreas.

Ingredients:

• currant berries - 1 kg;
• granulated sugar - 300 g;
• pumpkin - 1.2 kg;
• butter - 30 g.

Cooking method:

• Melt butter.
• Put currants in a saucepan.
• Cut the pumpkin into small pieces, then place it in a saucepan with a berry.
• Add sugar and put on fire.
• Bring the mixture to a boil, then put on moderate heat and cook for another 20 minutes.
• When cooking, remove the film that forms on the surface.
• Allow to cool slightly, pour the jam into glass jars, twist and put in the pantry until winter.



The process does not take much time, but allows you to get a product that will be especially useful in winter period when the body is deficient in vitamins. Eating this jam in moderation will help strengthen the immune system.

With lemon

A rather unexpected combination, but the jam turns out to be very tasty and healthy. When lemon is added, currant acquires new notes of taste.

Ingredients:

• currant - 1 kg;
• sugar - 1.2 kg;
• lemon - 1 pc.

Cooking method:

1. 1. Wash and peel currant berries. Then pass them through a meat grinder.
2. 2. Add sugar. If there is a blender, then you can pass the mixture through it until a homogeneous mass is obtained.
3. 3. Place the resulting puree in a saucepan, put on fire and bring to a boil. Then reduce the heat and cook for 45 minutes. Be sure to stir while cooking.
4. 4. Finely chop the lemon with the peel and add to the jam.
5. 5. Cook with lemon for 40 minutes over moderate heat.
6. 6. When finished, pour the jam into jars and leave it until it cools down.



While the product is cooling, paper for packaging should be prepared. To do this, cut circles of paper and cling film. Their size should be 5 centimeters larger than the diameter of the neck of the jar. Completely cooled jam should be poured into jars. The closing process is as follows:

• soak the cut circle from paper in alcohol;
• put it on the neck;
• tightly attach cling film on top and tie with a tourniquet.

With added orange

This recipe is prepared without cooking, so the ingredients retain all their beneficial substances, in particular vitamin C. Orange, like currants, contains a large amount of ascorbic acid.

Ingredients:

• currant berries - 1 kg;
• orange - 1 pc;
• sugar 1.2 kg.

Cooking method:

1. 1. Prepare the berries and pass them through a meat grinder.
2. 2. Finely chop the orange and pass through a meat grinder.
3. 3. Place the resulting puree in a glass or enamel bowl and mix.
4. 4. Add sugar and mix thoroughly again.
5. 5. Refrigerate the mixture for 48 hours. This is necessary so that the fruits are completely saturated with sugar.
6. 6. After 2 days, the mixture can be transferred to glass jars. It is necessary to leave 3 cm from the edge on top in order to add sugar, which is necessary for preserving the product. This jam must be kept in the refrigerator, as it was prepared without heat treatment and cannot be stored for a long time.

With raspberries

You can make blackcurrant jam or jam for the winter with the addition of raspberries.

Ingredients:

• currant - 2 kg;
• raspberries - 1 kg;
• sugar - 1.5 kg;
• water - 200 ml.



Cooking method:

1. 1. Rinse and peel the currants and raspberries thoroughly.
2. 2. Put the berries in an enamel or glass bowl, add a little sugar.
3. 3. Put the pot on the fire and bring to a boil.
4. 4. Gradually add sugar, without stopping stirring.
5. 5. After the sugar has dissolved, turn off the heat. Allow the mixture to cool slightly and pour into jars. Put in a pantry or in a cabinet for storing blanks.

Any product made from currants will be useful. The berry contains ascorbic acid and many other useful trace elements that are necessary to strengthen the immune system. Currant delicacy should be consumed in small quantities. Regardless of which recipe is chosen, the jam contains quite a lot of sugar. A large number of sucrose can adversely affect general condition health.

Harvesting blackcurrant for future use

1. Blackcurrant compote (method 1)
Filling composition: for 1 liter of water - 0.8 - 1.2 kg of sugar.
Separate the berries from the brushes, wash, dry. Pour hot syrup over and sterilize in boiling water:
half-liter jars - 15 minutes, liter - 20 minutes. Can be pasteurized at 90°C
respectively 20-25 min.

2. Blackcurrant compote (method 2)

Filling composition: for 1 liter of water - 0.8 -1.2 kg of sugar.
Place prepared berries (see recipe 1) in jars up to their shoulders and pour boiling syrup along the edge of the neck. After 3-5 minutes, drain the syrup, bring to a boil and pour over the berries in jars again. Repeat this operation again. Pour the syrup a third time so that it slightly overflows over the edges of the neck. Seal immediately and turn upside down to cool.

3. Blackcurrant compote (method 3)

Prepare juice from ripe blackcurrants (see recipe 15). Heat the juice, put sugar in it, bring to a boil, boil for several minutes, remove the foam and pour the berries in a jar with syrup. Sterilize in boiling water: half-liter jars - 15 minutes, liter - 20 minutes

4. Blackcurrant compote (method 4)

1 kg of black currant, 0.75 - 0.8 l of blackcurrant juice.
Place the prepared berries in jars up to their shoulders, pour freshly prepared blackcurrant juice and sterilize (see recipe 1).

5. Black currant natural

Select large berries, wash and fill jars with them up to the shoulders. Pour the filled cans with boiling water and sterilize in boiling water: half-liter cans - 15 minutes, liter - 20 minutes, three-liter - 35-40 minutes or pasteurized at a temperature of 90 ° C for 20, 35-40 and 60 minutes, respectively.

6. "Cold" puree with sugar

1 kg of blackcurrant berries, 1.5-1.8 kg of sugar.
Pour the berries into a saucepan, add a few tablespoons of water and steam under the lid until softened. Rub the hot mass through a sieve. Add sugar to the resulting puree, mix thoroughly. To dissolve the sugar, put the puree in a cold place for 8-10 hours. When the sugar is completely dissolved, pour the puree into jars or bottles, seal and store in a dark, cool place.

7. Blackcurrant puree with sugar

1 kg of blackcurrant berries, 0.8-1 kg of sugar, 1/2 cup of water.
Steam the berries under a lid with a little water and wipe through a sieve. The resulting puree mixed with sugar, heated to a temperature of 70-80°C. Dissolve sugar in it and pour the mass into jars. Sterilize in boiling water: liter jars - 20 minutes, two-liter jars - 20-30 minutes, three-liter jars - 35-40 minutes

8. Natural blackcurrant puree

1 kg of blackcurrant berries, 1/2 cup of water.
Steam the berries under the lid, add water and wipe through a sieve. Put the puree on low heat, bring to a boil, then immediately pour into hot jars and cork.

9. Blackcurrant mashed with sugar

Select large berries, chop, pass through a meat grinder and mix with sugar. Stir until the sugar is completely dissolved. The resulting mass is decomposed into jars and corked. Store in dark cold
place.

10. Blackcurrant with sugar (method 1)

1 kg of blackcurrant berries, 0.7-1 kg of sugar.
Mix the sorted and washed berries with sugar and place in jars. For 10-12 hours, put the jars in a cold place, and then add them with berries and sugar and pasteurize at a temperature of 80 ° C: liter - 30 minutes, two-liter - 40 minutes.

11. Blackcurrant with sugar (method 2)

1 kg of blackcurrant berries, 500-700 g of sugar, 2 tablespoons of blackcurrant juice.
Sort the berries, wash, dry and pour into an enamel pan with a wide bottom. Add sugar, juice, mix and heat over low heat under a lid to a temperature of 85 ° C. Heat at this temperature for another 5 minutes, until the berries are covered with juice. Then immediately put into jars along the edge of the neck and cork with tin lids.

12. Blackcurrant in own juice

1 kg of blackcurrant, 200-300 g of sugar.
Place about 2/3 of the berries tightly in jars. Put the rest of the berries in a saucepan, cover with sugar and heat under the lid until the berries are completely softened and the sugar dissolves. Then wipe the contents through a sieve and pour the resulting juice into the berries in jars. Pasteurize at a temperature of 90 ° C: liter jars - 20 minutes, two-liter - 35 minutes, three-liter - 45 minutes.

13. Blackcurrant juice with pulp

1 kg of berries black currant, 1 glass of water, 0.8 l of 40% sugar syrup.
Pour water into an enameled saucepan, bring to a boil, add berries and steam under the lid until completely softened. Rub the hot mass through a sieve and mix with boiling sugar syrup. Pour into jars and sterilize in boiling water (liter jars - 25 minutes). To obtain a 40% syrup, 1.5 liters of water are taken per 1 kg of sugar.

14. Natural blackcurrant syrup

1 kg of blackcurrant berries, 1.5-2 kg of sugar.
Pour the berries into jars, pouring sugar in layers, and put at room temperature in a dark place. After 2-3 weeks, when the berries release juice and float, strain the contents of the jars through a colander. Add the sugar remaining at the bottom to the resulting syrup, heat the mass until it dissolves, pour into jars or bottles and cork. Such a syrup can be stored for a long time. The remaining berries can be used to make jelly, compotes, etc.

15. Blackcurrant juice

Choose ripe berries (50 g), wash, pour over with boiling water, pour into double-folded gauze and, pressing with a spoon, squeeze out the juice; boil sugar moistened with water (2 teaspoons - 20 g) until boiling. Cool the resulting syrup and mix it chilled with berry juice in a ratio of 2/3 berry juice to 1/3 sugar syrup. Pasteurize at 90°C, seal and store in a cool place.

16. Blackcurrant jam (method 1)

1 kg of blackcurrant berries, 1.3-1.5 kg of sugar, 1.5 cups of water.
Wash the berries, dry, spread on paper. Prepare syrup. Put the berries in portions into the boiling syrup and cook over low heat until cooked in one step.

17. Blackcurrant jam (method 2)

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

18. Five-minute jam

1 kg of berries, 1.3-1.5 kg of sugar, 1.5 cups of water.
Prepare syrup, bring to a boil. Dip the sorted and washed berries into the boiling syrup. Bring the berries to a boil and cook for exactly 5 minutes, then pour into sterile jars and immediately seal.

19. Blackcurrant jam (method 1)

1 kg of black currant, 500 g of sugar.
Pour the berries into a cooking bowl, knead slightly, cover with sugar and set aside for several hours. After that, put on low heat and cook until tender in one go or 2-3 times interrupting cooking for a few minutes.

20. Blackcurrant jam (method 2)

1 kg of blackcurrant berries, 500 g of sugar, 1/2 cup of water.
Pour the berries into the prepared boiling syrup and cook until tender. Interrupt cooking 2-3 times for a few minutes, removing the foam.

21. Blackcurrant jam (method 3)

1 kg of blackcurrant, 200 g of sugar.
Pour the berries into a cooking bowl, knead, cover with sugar and boil under the lid for 20-25 minutes. Pack hot. Sterilize in boiling water: half-liter jars - 20 minutes, liter - 30 minutes.

22. Blackcurrant jam (method 4)

1 kg of blackcurrant berries, 1.5 kg of sugar, 2 cups of water.
Pour the berries into a cooking bowl, crush lightly, add water and 800 g of sugar. Bring to a boil over low heat, cook for 15 minutes and set aside for 8-10 hours in a cold place. Then add the rest of the sugar and cook until tender.

23. Natural blackcurrant marmalade

Mash large ripe blackcurrant berries and boil them in a saucepan under the lid. Rub the hot mass through a sieve and boil until tender.

24. Blackcurrant jelly (method 1)

1 kg of blackcurrant berries, 200-300 g of sugar.
Mash the berries with a wooden pestle, transfer to a saucepan and bring to a boil over low heat. Boil for about 10 minutes, then squeeze out the juice. Bring the juice to a boil over low heat, dissolve sugar in it and cook until tender, but not more than 20 minutes. Pack hot.

25. Blackcurrant jelly (method 2)

1 kg of blackcurrant berries, 1.5-2 kg of sugar. Pour the berries into a saucepan, cover with water and bring to a boil over low heat. Cook for 3-5 minutes, then pour the mass into a clean flannel bag and let the juice drain. Squeezing the juice should not be, as the jelly will lose transparency. Pour the juice into a saucepan with a wide bottom and bring to a boil. Add sugar and cook until tender, about 20 minutes. Packed hot..
The mass that remains after the extraction of juice is rubbed through a clean sieve and marmalade is prepared from it (see recipe 23).

26. "Cold" jelly

1.6 kg of black currant berries, 1-1.2 kg of sugar, 0.5 l of water.
Extract the juice from freshly picked berries, mix it with sugar in a ratio of 1: 2. To dissolve the sugar, heat the juice slightly, without bringing to a boil. Pour hot and seal. Store in a dark cool place.

27. Blackcurrant fig

1 kg of blackcurrant berries, 600 g of sugar, 1-2 tbsp. spoons of blackcurrant juice or water.
Lightly crush the berries, add water or juice, add sugar and put on low heat. Cook, stirring, until the mass begins to lag behind the bottom and walls of the pan. Transfer the hot mass to a baking sheet moistened with water, level it into a layer 1-2 cm thick and dry at room temperature or in a non-hot oven at a temperature not exceeding 50 ° C. When the fig dries, cut it into figured pieces and sprinkle with sugar. Store in sealed packaging.

28. Blackcurrant marshmallow

1 kg of blackcurrant berries, 600 g of sugar, 3/4 cup of water.
Berries put in an enamel pan, pour water and boil under the lid until softened. Rub the mass through a sieve. Mix the resulting puree with sugar and boil in a saucepan until the consistency of thick sour cream. Place the hot mass in wooden or plywood trays and dry in an oven heated to a temperature of 60-70°C for 10-12 hours. Cover with parchment and store in a dry and cool place.

29. Pickled blackcurrant

Filling composition: for 1 liter of water - 0.12-0.15 liters of table vinegar, 750 g of sugar.
On a liter jar - 8-10 cloves buds. 5-8 peas of allspice, a piece of cinnamon.
Fill the jars up to their shoulders with large ripe berries and pour over the hot marinade. Sterilize in boiling water (jars of any capacity - 3 minutes). Pickled currants are served with meat dishes.

30. Pectin Dressing

1 kg of blackcurrant berries, 1-1.5 kg of sugar, 1 glass of water.
Berries put in a saucepan, pour water and steam under the lid until softened. Do not bring to a boil. Rub the hot mass through a fine sieve. Add sugar to the puree, stir and pour into jars. Sterilize in boiling water: half-liter jars - 7 minutes, liter - 10 minutes, three-liter - 20 minutes.

31. Currant, frozen in bulk

Select large and intact berries, wash and dry, put in molds or on a tray and freeze. Pour frozen berries into plastic bags made of thin food film, seal and store in the freezer.

32. Currant frozen with sugar

1 kg of blackcurrant, 150-200 g of sugar.
Select large intact berries, wash, dry, mix with sugar and place in freezer molds. Frozen briquettes wrap with foil, fold and store in the freezer.

33. Currant frozen in syrup

The composition of the syrup: for 1 liter of water - 1 kg of sugar.
With this method of freezing, all the properties of blackcurrant are preserved to the greatest extent.
Wash, dry and place large healthy berries in paper or plastic cups or freezer molds. Pour the berries with cold sugar syrup so that they are completely immersed in it. After freezing, slightly warm the molds, remove the briquettes, pack and store in the freezer.

34. Blackcurrant puree, frozen

Prepare puree from ripe and healthy berries (see recipe 7). Boil puree over high heat for 15 minutes, add sugar (400 g per 1 kg of mass) and dissolve. Pour chilled puree into cups or molds and freeze.

35.Storage of blackcurrant

Blackcurrant berries do not belong to long-term products, but they can be stored in a refrigerator for up to 2-3 months. Berries intended for storage are harvested in dry weather. Blackcurrant berries are stored in Bulgarian boxes, baskets, small boxes and plastic bags. Packed in boxes or baskets, the berries are stored for up to 20 days. The optimum storage temperature is 2°C.
Up to 30-45 days, black currants can be stored in plastic bags at a temperature of 0-1 ° C and up to 3 months - at a temperature of minus 2 ° C. The berries are pre-cooled in the refrigerator and only then transferred to bags that are carefully tied or sealed.
Before use, the berries are preliminarily kept a few; hours at a temperature of 4-6°C and only then brought to room temperature.

36. Drying blackcurrant

The berries are sorted, washed, dried and laid out in one layer on sieves. Dry at a temperature of 50-60°C for 2 hours. Make sure the berries don't dry out. Drying is considered complete if the berries squeezed in a fist do not stick together. Drying in the sun is undesirable - vitamins are destroyed.

37. Jam

In the old days, jam was cooked without honey, evaporating the berries to a density for 5-6 hours. They did it without an open fire, having fired a Russian stove. It is known that it “holds” a rather high temperature for several hours. Now, alas, these ancient wonderful stoves are rarely seen. There are only ovens in which, according to an old recipe, you can also cook jam, only in a few steps.
First, the berry is evaporated so that it decreases in volume by 2-3 times on the stove in a saucepan over low heat. Then they continue to evaporate already in the oven to the required consistency - so that the mass decreases by 6-10 times, depending on the sugar content of the berry. For example, strawberries - 6 times, currants - 7 times, raspberries - 8 times, gooseberries - 9 times.

38. Decoction of black currant leaves
2 tbsp. spoons of crushed leaves pour 1 glass of cold water and boil in a water bath for 10-15 minutes. Cool down. Strain. Take 1 tbsp. spoon 3 times a day.

39. Currant, candied sprigs

Currant sprigs, 800 g sugar, a glass of water, powdered sugar.
Boil the syrup from sugar and water, dip currant sprigs one by one into it, letting the excess syrup drain, roll in powdered sugar. Arrange the sprigs in one row on a baking sheet, sprinkled with sugar, and dry in the oven over low heat. Then roll again in powdered sugar, transfer to a jar, tie with parchment paper.

40. Assorted currant jam

500 g black currants, 500 g red currants, 500 g apples, 2 cups shelled walnuts, 500 g sugar, 1.5 kg honey

Sort the currants, rinse, place in a saucepan, pour 1 glass of water and cook over low heat under a tightly closed lid until soft. When the berries are soft, mash them and rub through a fine sieve. In an enamel basin, bring honey and sugar to a boil, then dip peeled apples, chopped nuts and grated currants into slices. Cook the mixture over low heat for 1 hour, stirring gently. Pack the finished jam in jars and roll up.

41. Blackcurrant tincture

Pour 500 g of blackcurrant into a bottle and pour 1 liter of high-quality vodka (the proportions can be arbitrary, but not in the direction of reducing the number of berries). Cork the bottle and put it in a dark place for 4-5 months, preferably before the New Year or Christmas. Before the holiday, drain the tincture, filter and bottle.

42. Blackcurrant kvass

1 kg of black currant, 3 l of water, 10 g of yeast, 1 cup of sugar, 2 tbsp. l. raisins

Squeeze the juice from the berries, add cold boiled water, sugar, yeast dissolved in warm water and leave the mixture for fermentation for 10-12 hours. Then strain the kvass, pour it into bottles, put 3-5 raisins in each bottle, cork and put them on their side in a cold place for 1 day.

BTW, you can cook this kvass with spices - cloves and cinnamon. Add them along with sugar and yeast at the rate of 0.5 g of ground cinnamon and 3 cloves per 1 kg of berries.

43. Keeping berries fresh

In sunny weather, the berries are washed on the bushes from a watering can or hose, allowed to dry; hands and scissors are wiped with vodka. The berries are cut directly into the bottle, sterile pre-treated; so that they lie more tightly, shake the bottle. Filled to the top, it is immediately closed with a sterile cork and filled with sealing wax or paraffin. Store in a cool dry place at a temperature not exceeding 5-6 ° in a horizontal position.

44. Assorted marmalade in Polish

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

Cut sweet apples into slices, without peeling, put in a saucepan. Peel the ripe pumpkin from seeds and skin, cut into small pieces and also put in a saucepan. Pour a few tablespoons of water and steam the apples with the pumpkin under the lid until completely softened. Rub the hot mass through a sieve. Mash blackcurrants and gooseberries with a wooden pestle, sprinkle with sugar, mix and heat until the sugar is completely dissolved. This mass is also rubbed through a sieve, and then mixed with apple-pumpkin puree. Cook until cooked, pack hot.

45.BLACKCURRANT SYRUP SAUCE

Ripe berries are kneaded in a saucepan and rubbed through a sieve.
Puree is placed in boiling syrup (1.5 kg of sugar and 1 liter of water per 1 kg of berries).
Cook for 2-3 minutes over low heat.
The finished sauce-syrup is laid out in jars, pasteurized for several minutes, corked and placed in a cool place. .

46. ​​Jam "on the branches."

You will need such a blank for the original decoration of many culinary products.

Currant brushes are placed in a colander, washed. Syrup is boiled from sugar, brushes are dipped into it, they are allowed to boil twice, then the berries are transferred on twigs to a jar. The syrup is finally boiled down, cooled and poured over the berries in jars. After complete cooling, close the jars with lids or just parchment paper.

47. Pouring and wine from currant

In liqueurs and wines, blackcurrant is preferred - it is rich in essential oils, which provides a persistent aroma and rich flavor range. For liqueur, take 3 kg of currant, 0.25 l of alcohol and 1 kg of sugar. The washed currants are poured into a bottle, layered with sugar and left in a warm sunny place for 4 days (the bottle is shaken from time to time). With the onset of fermentation, a water seal is placed on the bottle (fermentation time is 1.5 months). After that, the liquor is filtered, alcohol is added (60 g per 1 liter), poured into prepared bottles and corked. To make wine, juice is squeezed out of 2.5 kg of berries, poured into a cylinder along with ready-made syrup (for 5 liters of water - 1.5 kg of sugar). Fermentation (under a water seal) usually takes a week at a temperature of 22-25ºС, after which the wine is carefully filtered, bottled and corked. .

48. Set honey

Pour four cups of water into a large saucepan, add 2 kg of honey and boil the syrup, stirring the mass and removing foam from it. Fill a bottle with a narrow neck with currants and pour over the latter with cooled syrup. Cover the bottle with a damp towel and leave in a warm room for three days to ferment. Fans of strong drinks can add yeast to the berries. When the mixture has fermented, the bottle is taken out into the cold and left to mature, closing the hole with a tightly folded piece of gauze. After three months, honey is ready for use. The taste of honey drink is better, the longer it is stored.

49.Syrup for cocktails

Add 300 ml of water to 1 kg of peeled and well-washed currant berries. Pour another 1 kg of sugar into the bottle and let the contents brew for 2-3 hours. Stir the resulting mass well, strain and boil with the main syrup. The latter is prepared as follows: after mixing 1 liter of water and 1 kg of sugar, the solution is boiled, cooled, filtered. Next, the finished syrup for cocktails is bottled and corked well. The ratio of blackcurrant syrup and the main one is 1:1 (by volume).

50. Spottykach

Sort 1 kg of berries, wash thoroughly, dry on gauze, put in an enamel pan, ceiling. Place the contents of the saucepan in a linen bag to drain the juice. From 1 kg of sugar and 3.5 cups of water, boil a thick syrup, removing the foam. Pour currant juice into the prepared syrup, boil again, remove from heat, add 0.75 liters of vodka, stir everything well, put on a small fire and, without boiling, constantly stirring, let the liquor thicken. After that, the drink is cooled and bottled, which are closed and stored in a cool, dry place.

Sort the currants, wash them, let the water drain and crush them in a porcelain dish. After 4 hours, rub it through a sieve, add sugar and vodka to taste to make a puree. Put in a cold place (in the country - this is a cellar), after two months filter the mixture and bottle it.

Select large sweet currant berries, wash, dry and pour into a bottle. Put there 25-30 finely chopped young blackcurrant leaves, add two teaspoons of spices (angelica seeds, cardamom, black pepper, lemon zest, Bay leaf taken with a ratio of 1.2: 2: 1: 4: 1), pour strong (42 ... 45 °) vodka (1 liter of vodka per 1 kg of berries) into the berries and put in warm place for 1.5 months. Then drain the infusion, filter through gauze, let it stand for several days and, separating from the sediment, add boiled sugar syrup (600 g of sugar per 1 liter of water) to it. The finished liquor is bottled, corked and stored in a cool place.

53. Pouring "Fruit and berry platter"

A 5 ... 10-liter bottle is sequentially filled with berries, fruits and sugar. First, 1 kg of washed and sorted strawberries are placed in the bottle, pouring 0.5 kg of sugar into it. After a day or two, 1 kg of blackcurrant with the same amount of sugar is poured into the same bottle. Then cherries, raspberries and, possibly, apricots are poured in turn, not forgetting about the next portions of sugar. From the very beginning, the bottle should stand in the sun with the neck closed with gauze. After filling the last layer of berries, the bottle is still kept in the sun for two weeks. Then pour vodka at the rate of 1 liter of alcohol per 1 kg of berries, tightly cork the bottle and put it in a cold place for one month. After that, the liqueur is filtered and bottled, corked. The liqueur will be ready after 3-4 months.

54. BLACKCURRANT FRESH (1 WAY)

Sort the berries, selecting unripe and without the slightest damage, then rinse with cold water and dry in the shade, only

Not on the paper. After that, prepare the dishes - boiled dried wide-mouthed bottles. At the bottom of each of them put

A layer of thinly sliced ​​pieces of freshly dug horseradish roots. Close them with a round cardboard cut to the shape and size of the bottom.

Bottles. First, make several holes in the cardboard and soak it with wax or paraffin so that it does not “pull”

From horseradish and berries moisture. After that, fill the bottle with berries, cork with boiled corks and pour sealing wax. Instead of

Bottles can use half-liter jars, rolling them up with lids. In the cellar, underground or in a cool room, berries

Thanks to the phytoncidal action of horseradish, it will last until spring.

55. GREEN CURRANT JAM (old recipe)

Wash green currants in cold water. Put a few in a bowl

Cherry leaves, pour water, boil. When

The water turns green, remove the leaves and pour the berries into boiling water for a minute. Then throw the berries on a sieve, pour over cold water and,

Putting in ice water, leave it for several hours so that the berries get stronger. Then drain the water. Prepare sugar syrup

Boil, pour in the berries and bring to a boil three times, each time removing the basin from the heat for 2-3 minutes to remove the foam. Then

Boil until cooked on the lightest fire. Allow the jam to cool without covering it with a lid. Then put into small jars

Close with wax paper and tie.
For 400 g of berries - 800 g of sugar, 1 glass of water.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes, with eyes closed may well decide that he is tasting some unusual Exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, a very nutritious snack is obtained, which is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.

Tender chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender meatballs, this is not true! Chicken meat contains practically no fat, which is why it is dry. But if you add to chicken fillet cream, White bread and mushrooms with onions, it will turn out awesome delicious meatballs that both kids and adults will love. AT mushroom season try adding wild mushrooms to the minced meat.

Beautiful garden, blooming throughout the season, it is impossible to imagine without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. For some, eucharis bloom and delight completely effortlessly, for others long years do not produce more than two leaves and appear stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing in open ground: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables practically all year round

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But create ideal conditions very difficult: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Thanks to the efforts of breeders in recent times The assortment of coniferous perennials was replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas, which landscape designers have not yet been able to bring to life, were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose species and varieties that the best way suitable for the site. We will talk about the most interesting of them in the article.

Chocolate truffles with whiskey - homemade truffles from dark chocolate. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!