Red currant is not only tasty, but also extremely useful berry. It is practically harmless, does not cause allergies, and also has a rich vitamin composition. The berry becomes especially relevant in winter, during the period of colds. In its fresh form, it naturally will not survive until the onset of cold weather, so it is customary to freeze or preserve it.
Selection and preparation of ingredients
Preparation of berries begins with the collection. Tear off currants along with branches to slow down the process of decay.
Important! For cooking workpieces, use stainless steel, enameled or copper cookware capacities. In aluminum utensils, currants can oxidize.
When you are ready to start canning, the first thing you need to clean the fruit from the branches and tails, to select immature and spoiled. After selection, rinse quality raw materials and send them for further processing. In jam, you can add both sugar and its substitutes, for example, honey.
Recipes for red currant preparations for the winter
There are various ways to prepare currants for the winter: grate with sugar, dry, freeze, preserve. The most popular view for us, however, remains conservation. Stewed fruit, preserves, jellies, jams, mashed potatoes, syrups, sauces and jams are very useful goodies. And since red currant goes well with other fruits and berries, they can be made not only single-component, but also combined. The fastest and easiest recipes will be considered later.
Five minute
0.5 L15 minutes
Nutritional value per 100 g:
- In a pan, mix sugar and berries, leave the mixture for 10 minutes.
- At the end of time, put the pan on the fire and boil for 5 minutes.
- Transfer jam to prepared jars and seal with sterilized lids.
Redcurrant Vanilla Jam
1 l 50 minutes
Nutritional value per 100 g:
- Rinse, sort and dry the berries.
- Transfer the berries to a pan, add water and bring to a boil.
- Cool and strain the berries through the full.
- Add sugar to the mixture and cook for 30 minutes over medium heat. In the process, you need to periodically remove the foam that will appear.
- Add vanilla sugar at the end.
- To check the readiness, put some jam on the dish - if it is thick and does not spread, then the jam is ready.
- While the jam is boiling, sterilize the jars.
- Pour hot jam into sterilized jars and roll up.
- Turn over the jars of jam and wrap with a blanket until completely cooled.
Citrus jam with red currant
3 cans of 1 l1 h
Nutritional value per 100 g:
- Rinse the fruits, clean them from branches and tails.
- Wash and remove oranges. The skin does not need to be cleaned.
- Grind oranges and red currants through a meat grinder.
- Add sugar to the mixture and cook for 30 minutes over medium heat.
- Sterilize banks.
- Pour hot over the jars and close with a tightly sterilized lid.
- Check the workpiece for leaks by turning the can over. Wrap and leave to cool completely.
Features of storage of blanks
Immediately after seaming, the banks should be checked for leaks. To do this, they are turned over and left overnight. Also blanks are covered with a blanket so that they cool slowly. Thus, the berries are steamed and will not spoil the final product. After cooling, compotes and preserves are transferred to a dark, dry place where the sun does not fall.
Did you know? If there is no desire to preserve immediately after collection, then the fruits can be moistened in a vinegar solution. Vinegar kills bacteria and prevents rot.
Preservation is a good way to benefit from red currants at any time of the year. In addition, most recipes do not take much time to prepare them.
