What can you prepare from currants for the winter? Blackcurrant preparations for the winter - traditional and unusual recipes for preserving the healthy berry. With added pumpkin

Black currants prepared for the winter are not only very tasty, but also healthy. It contains a huge amount of sucrose and vitamin C. Not only children, but also adults love it, which is why it can be quite difficult to preserve it until cold weather. With its sweetness, currants will certainly remind you of the warm summer sun. Its taste in winter will be unsurpassed. Moreover, there are a lot of options for harvesting this berry.

Homemade jam without cooking

It is no secret that it is recipes for cooking without heat treatment that allow you to preserve all the beneficial substances in products.

You will need:

• currants – 1 kg;
• sugar – one and a half kg;
• orange – 1 pc.

Cooking steps:

1. The berries are washed and sorted. Grind until smooth using a blender or meat grinder.
2. The orange is crushed in the same way. There is no need to peel it.
3. Everything is mixed and sugar is added. The mixture is infused for several hours, stirred from time to time. The sugar should completely dissolve.
4. The finished jam is placed in pre-sterilized jars and covered with lids.

To prevent jam made without cooking from spoiling, it is recommended to store it in the refrigerator or cellar.

When preparing, be mindful of cleanliness. Not only the berries, but also all dishes and hands should be ideally clean. If this rule is not followed, the jam is likely to ferment.

Jelly

The process of making jelly is more labor-intensive, but the taste ready-made dish worth the effort.

You will need:

• currants – 1 kg;
• sugar – 4 cups;
• water – 1 glass.

Cooking steps:

1. The washed and dried berries are placed in a container, water is added and put on fire. Heat to 70 degrees and simmer until a mushy mass is obtained.
2. The mixture is removed from the heat and immediately ground using a sieve. Gradually add sugar and put it back on the fire, after boiling, cook for a quarter of an hour.
3. The finished jelly is poured into pre-sterilized jars and covered with lids.
4. The jars are placed in hot water and sterilized for about a quarter of an hour.
5. The lids are rolled up. The jars are turned upside down and left to cool completely.

Not quite ripe berries are ideal for jelly. They contain a lot of the necessary gelling substance. To make the dish more tender, it is recommended to remove all the seeds.

Most often, jelly is added to tea. Compotes and even jelly are prepared from it. This is a great addition to ice cream. For children, this is a great opportunity to enjoy pudding or casserole, greased delicious jelly.

Recipe for delicious blackcurrant compote

You will need:

• currants – 1 kg;
• granulated sugar - 3 cups.

Cooking steps:

1. The berries are carefully sorted, the stands are removed, washed and dried. You cannot preserve compote with twigs.
2. Currants are placed in jars. The container is about a quarter full.
3. Boiling water is poured into the jars and left for a quarter of an hour.
4. After the time has passed, the water is poured into the pan, sugar is poured into it, and the resulting mixture is left to boil over low heat.
5. The finished syrup is poured into jars and rolled up.
6. The jars are turned over and wrapped until completely cool.

If desired, you can add other berries to the compote, the taste will be even more rich and multifaceted (especially with raspberries).

Pickled black currants: a gourmet recipe

Pickling cucumbers or tomatoes will not surprise anyone. But pickled currants can cause a sensation among guests and household members.

You will need:

• currants – 3 kg;
• water – one and a half liters;
• sugar – 1 kg;
• acetic acid 70% – 15 ml;
• cloves – 5 pcs.;
• black pepper – 5 pcs.;
• cinnamon – 1 incomplete tsp.

Cooking steps:

1. The currants are washed in cold water, dried and placed as tightly as possible in jars.
2. Water is poured into the container, sugar is added, and spices are added. The resulting mixture is brought to a boil over low heat.
3. The liquid is filtered and heated again. Acetic acid is added.
4. The hot marinade is poured into jars with berries.
5. The jars are covered with pre-sterilized lids and placed in a container with hot water for pasteurization.
6. The jars are pasteurized for a quarter of an hour.
7. After the time has passed, the jars are rolled up with lids and turned over until they cool completely.

Currants are a finicky berry. For sealing, only varnished lids should be used. If the syrup comes into contact with metal, its color will change beyond recognition and will look more like ink.

Homemade blackcurrant marmalade

You will need:

• currants – 7 glasses;
• water – 1 glass;
• sugar – 9 glasses.

Cooking steps:

1. The currants are prepared: separated from the stalks and washed thoroughly.
2. Water is poured into the cooking container and berries are added. The mixture is brought to a boil.
3. When the mixture boils, add a third of all the sugar and wait for it to boil again. At the same time, stir constantly.
4. Thus, sugar is added in two more steps. The main thing is not to forget to skim off the foam and stir.
5. The finished marmalade is poured into jars and covered with lids.

It should be borne in mind that in order to get marmalade, you need to cook the mixture at each batch for no longer than three minutes. Otherwise, the dessert won't work.

Classic recipe for currant jam

No matter how original all the new culinary products are, it is difficult to imagine winter without the most common blackcurrant jam, familiar to everyone from childhood. This is exactly the kind of jam you want when you have a cold; it seems to have magic and quickly helps you get back on your feet even with a severe illness.

You will need:

• currants – 1 kg;
• sugar – 6 glasses;
• water – 2 glasses.

Preparation progress:

1. The currants are carefully sorted, separated from the stalks and washed.
2. Water is poured into the cooking container and brought to a boil.
3. When the water boils, add the berries and cook the mixture for a quarter of an hour.
4. Sugar is gradually added, the jam is continuously stirred until it boils.
5. The finished jam is poured into pre-sterilized jars and rolled up.

Currants go well with all kinds of berries. You can safely add raspberries, strawberries, other varieties of currants and gooseberries to the jam. By changing the proportions, adding or subtracting some berries, you can diversify your winter diet. Each jar will be extraordinary, unique, capable of surprising and delighting.

Canning blackcurrants: recipe with sprigs

Like any other berry, black currants must first be sorted and cleaned of dry leaves. It can be preserved with twigs. This makes it easier to eat. In addition, canned currant branches have another big advantage - they look more aesthetically pleasing.

• black currant – 1 kg;
• granulated sugar – 200-300 g (at your own discretion);
• water – 1.5 liters;
• citric acid – 10-15 g.

1. First of all, fill a bowl with a deep bottom with water. Pour the berries there and rinse thoroughly. Using a colander, remove the twigs and berries from the water.
2. Transfer the berries to another bowl and let the water drain.
3. Dissolve sugar in water, gradually heating the syrup to boiling point. Let it stand for a minute.
4. Place the berries in sterilized jars.
5. Fill the jar with hot syrup and roll it up with a key. Place the jars upside down and cover with a blanket or thick towel.

Preserving black currants with cucumbers

The combination of cucumbers and blackcurrants in one jar is a stunning duo that solves the problem of pickled cucumbers using acetic acid. Berry ingredient allows you to exclude chemical acid from the recipe for preserving cucumbers, but at the same time preserve their fresh crunch. The berries will give the cucumbers the necessary natural sourness, which will preserve juiciness and freshness. canned cucumbers.

In addition, this combination will look amazing on the holiday table.

Ingredients involved in preparation:

• black currant – 0.2-0.3 kg;
• cucumbers – 350-400 g;
• salt – 1.5 tbsp. spoons;
• garlic – 1 head;
• dill - 3-4 umbrellas;
• allspice – 7 peas;
• granulated sugar – 1-2 teaspoons (at your own discretion);
• cloves (dried) – 2 pcs.;
• horseradish - 2 leaves;
• aspirin tablet – 1-2 pcs.

Cooking sequence:

1. We select high-quality cucumbers. First of all, they must be solid. In a deep bowl or basin fresh cucumbers, do not cut off the tails. We wash the horseradish leaf and place it in prepared jars. Now we put the cucumbers there, while keeping an eye on the density. They should be placed as close to each other as possible.
2. We wash the berries. Pour the prepared currants into a jar of cucumbers, then fill everything with boiled water. Cover the contents of the jar with a tin lid for a while. After the previous manipulations, drain the water from the jar back into the container in which it boiled.
3. Pour spices into the water, finely chop the garlic, and then bring the brine to a boil. Vinegar should not be added to the brine; it will be replaced by the acid secreted by currants. We put dill umbrellas in the jar and fill everything with brine.
4. Add aspirin to the jar, which will extend the shelf life of the product.
5. Cover the jar with a lid and screw it on.

Blackcurrant jam in 5 minutes (video)

Thanks to berry preparations, winter will be filled with summer aromas, because with their help it becomes possible to prepare a huge amount delicious dishes. With currant filling you get incredibly juicy and warm pies. It becomes possible to add various desserts and cocktails to the menu. What can we say about the most common tea party on a cold winter evening with a jar of jam. The only disadvantage of this kind of preservation is that it is eaten very quickly and already with the onset of cold weather you realize that there was a lot more need to be covered.

Fragrant black currant- an obligatory resident of our summer cottages. Such a spreading bush sits somewhere near the fence and generously gifts us with fragrant sweet and sour berries. And, by the way, they will contain more vitamins than overseas oranges! Having eaten your fill of healthy berries, you can start preparing. Black currants are perfectly stored for the winter in the form of jam, compotes, jellies, and if you work hard, you can make something even more complex from it!

To make our black currants for the winter not only tasty, but also healthy, be sure to make a couple of jars of “raw” jam or freeze the berries mashed with sugar in the freezer. A spoonful of this delicacy - and it’s summer again in your apartment!

Blackcurrant jam without cooking

Ingredients:
1 kg black currant berries,
1.2 kg sugar.

Preparation:
Carefully inspect the collected berries, immediately remove any spoiled or damaged ones, otherwise even one rotten berry will ruin all your efforts. Remove stems and branches from the berries and wash under cold running water. Be sure to dry the berries on a towel. Pass the dried berries through a meat grinder, place the berry mass in a deep bowl, add sugar and stir. Cover the bowl with cheesecloth and leave for an hour. After the time has passed, stir again and leave to stand. After the third stirring, place the container with currants in a cool place, preferably overnight, so that the jam has time to thicken. In the morning, mix the jam thoroughly and place it in dry sterilized jars so that there is still one centimeter of free space left at the top, and cover with nylon lids, previously scalded with boiling water and dried. This jam should be stored in a dark, cool place.

Classic blackcurrant jam

Ingredients:
6 stacks black currant,
6 stacks Sahara,
1 stack water.

Preparation:
Separate the currants from the branches and rinse them thoroughly. After this, pour water over the berries, bring to a boil and add sugar. Cook for 15-20 minutes, stirring and skimming off the foam. Place the finished jam into sterilized jars, roll up the lids and, after allowing to cool, transfer to a storage place.

Five-minute jam

Ingredients:
1 kg black currants,
1.5 kg sugar,
1 cup water.

Preparation:
Peel fresh blackcurrant berries from the branches, wash them thoroughly and let them dry slightly. Place a saucepan with the specified amount of water on the fire. When the water boils, gradually add sugar and stir constantly until the sugar dissolves. Now that all the sugar has been dissolved, pour the berries into the boiling syrup and stir. A little secret: to prevent the blackcurrant berries from becoming wrinkled in the jam, scald them with boiling water before cooking and only then dip them into the syrup. When foam begins to form, wait 5 minutes. Try to remove all the foam, but if a little remains, it doesn’t matter. After exactly 5 minutes of active boiling, remove the jam from the stove and begin to place it in pre-prepared sterilized jars. Roll up the jars with lids and wrap them until they cool completely.

Dry tails remaining on the berries from flowers can be left untouched. But if you want to feel like Cinderella, grab your nail scissors and go ahead! Your inner perfectionist will be pleased.

Blackcurrant jam for the winter

Ingredients:
10 stacks black currant,
15 stacks Sahara.

Preparation:
Wash the currants thoroughly and spread them in a thin layer on a towel, tray or large dish to dry slightly. Then place the berries in a bowl for making jam and add half the sugar to them, stir and bring to a boil over low heat, stirring occasionally. After boiling, cook for 17-20 minutes. Next, remove the bowl from the heat, add the remaining sugar, stir well until it is completely dissolved. Then put the berry mass into sterilized jars and roll up the lids. Store in a cool place.

Blackcurrant jelly for the winter

Ingredients:
1 kg currants,
2 kg sugar,
1 liter of water.

Preparation:
Sort through the blackcurrant berries, first freeing them from debris and twigs, wash in small portions under cold running water, and dry lightly. Then pour cold water over the berries at the rate of 0.5 liters of water per 1 kg of berries and heat over low heat, but do not let it boil. Place the berries in a sieve and rub them over the pan to release the juice. Squeeze the berry pulp through several layers of gauze. When the juice has cooled a little, filter it, again using gauze folded in several layers. Add sugar and put on fire. Boil the jelly for half an hour. Then pour hot into sterilized jars, close the lids and let cool completely at room temperature. It is advisable to store the jelly in the refrigerator, but if this is not possible, then in each jar, when the jelly has cooled a little, pour 1 tbsp on top. l. sugar (sugar will create a thin crust that will prevent the jelly from spoiling).

And the next recipe is for those who don’t buy candy in the store. This old recipe, it was also called “dry jam”.

Blackcurrant berries candied in egg white

Ingredients:
black currant berries,
1 stack sugar or ½ cup. powdered sugar,
1 egg white,
1 tbsp. l. lemon juice.

Preparation:
Remove the dense, large blackcurrant berries from the branches, wash them well and be sure to dry them, laying them out in an even layer on a towel or tray. Dissolve sugar in egg white, add lemon juice. Grind this mixture until it thickens. Roll each black currant berry in the resulting mixture, place on a plate, sprinkled with powdered sugar and let dry well. The protein mass around the berry should harden and keep the blackcurrant fresh for a long time. When every single berry is dry, place them in dry, prepared jars, cover the top with parchment paper, tie a thread around the neck and store in a cool, dry place. It’s hard to believe, but such a product can be stored for a very long time if you follow the recipe and avoid moisture in the storage area.

It's time for compotes for the winter. Black currant is considered an ideal companion for pale berries and fruits that do not have a pronounced taste. However, mono blackcurrant compote is an excellent thing.

Blackcurrant compote

Ingredients (for 3 liter jar):
300 g black currants,
300 g sugar,
3 liters of water.

Preparation:
Remove the blackcurrant berries from the branches, sort them out and, just as in previous recipes, wash them thoroughly and dry. Pour sugar into boiling water, stir, wait until all the sugar has dissolved and the water boils again. Boil the syrup for 5 minutes. Pour the berries into the prepared sterilized jars and fill them a small amount syrup (if you pour it all at once, the jar may burst). Let the jars warm up well and pour the remaining syrup into them. Roll up the boiled lids, turn them over, wrap them and, when they have cooled completely, put them in a cool place.

Many housewives leave berries on branches. This does not affect the taste, but it speeds up the cooking process.

If you like black currants for the winter in the form of an assorted compote, follow the above recipe in terms of the ratio of sugar and berries, and fill them in the classic way: first pour boiling water over the berries, drain them after 10 minutes, boil them with sugar, fill the jars and then roll them up.

Happy preparations!

Larisa Shuftaykina

Step 1: prepare the currants.

Step 2: prepare containers and equipment.

Step 3: preserve blackcurrants.

Step 4: serve the canned currants.

- − You can sterilize jars in an autoclave, stove or microwave.

- − Thus, you can preserve various berries, it could be strawberries, raspberries, spring and many others.

- − During preservation, you can combine black and red currants.

This is a real vitamin bomb among berries. It supplies the human body with vitamins C, B, PP, K, E, H, A, and its composition is rich in such useful substances, such as iron, organic, phosphoric and ascorbic acids, pectins, potassium, calcium. Interestingly, not only berries, but also currant leaves have a healing effect.

To get the greatest possible benefit from it, doctors recommend not to heat it, but rather to freeze or dry it. That is why in our article we will talk about ways and best recipes currant preparations for the winter.

Selection and preparation of berries

The first step towards properly freezing currants is choosing the berries themselves. Preference should be given to ripe, fresh, high-quality berries, preferably large ones. Please note that the fruits are just ripe, as overripe ones lose their beneficial properties and after defrosting they may not look too appetizing.

Make sure that there are no broken, damaged or rotten berries.

Jelly

Currant jelly for the winter is a great opportunity to replenish your body with vitamins.
To get this delicious dessert you just need to stock up on berries and sugar (1:1.5). Pour the prepared fruits with cooled boiled water so that they are barely covered. Bring the mixture to a boil and simmer over low heat for about 30 minutes.

Harvesting currants for the winter is carried out not only by gardeners who have harvested this berry in order to preserve it, but also by all those who understand that the kind of currants that you choose and prepare for your family yourself cannot be bought in a store. In this matter, the experience of many generations of berry farmers in harvesting currants comes to the rescue. For the winter, the recipes for these “twists” are very diverse, taking into account both the type of berry and the tastes of the gardener’s family members.

Ripening and harvesting of currants occurs in July-August. At this time, both red and black currants ripen at the same time. Each bush bears fruit abundantly. And since you can’t eat many berries fresh due to their characteristic sourness, the issue of storing currants for the winter comes to the fore. You can simply grind the fruits with sugar, obtaining the so-called “vitamin” version. You can also simply freeze the berries, or you can make jam or compote. There are enough options.

Preparing black currants for the winter and red currants for the winter are not fundamentally different, but the resulting dishes are slightly different from each other. Currant jelly for the winter and currant compote for the winter are excellent. There are different options on our website, try and choose the recipes you like most. For example, red currant recipes for the winter are colorful and have excellent taste. Black currants are good and healthy for the winter in their own way; their recipes are suitable for lovers of sweet and sour dishes.

It is definitely worth noting that any currant is very useful. Vitamin C, which it contains in abundance, will be very useful in winter. Simple tea with currant jam is an excellent prevention of colds and a pleasant procedure for strengthening the immune system. This product should definitely be given to children. By the way, they love currant jelly most of all. The winter recipes for this children's delicacy are easy to follow and should be taken up urgently.

Any variety of currant is a concentrate of vitamins. The easiest way to prepare blackcurrants for the winter, pureed with sugar. This is the vitamin jam we mentioned. It is prepared like this: currant berries are cleared of twigs and sepals, then crushed or pureed until the sugar is completely dissolved (proportions are in the recipes). The finished mass is laid out in clean glass jars, seal and store in a cool place.

Some tips for those who have decided to try this berry for the first time:

Before harvesting, currants must be thoroughly washed with cold water and dried, otherwise they may ferment;

For jam, the traditional proportion is: one volume of berries and one and a half volumes of sugar, but in reality you need to take into account the quality of the berry, its variety, sugar content, as well as the quality of the sugar itself;

The quality of jam will be ensured by the following rules: cleanliness and dryness of ripe berries, sterility of jars, storage of jam in a cold place;

During the cold season, jars can also be stored on the balcony; they will not freeze even in the cold - sugar will not yield.