White currant jelly for the winter recipe. White currant jam

Summer comes, it appears at the dacha or at the market currant, black, red, white. Fragrant and sour. This begs the question: what to do with black currants, what to cook with red currants? There are recipes with currants both with fresh currants and with currants processed for long-term storage. As you know, black currant is perhaps the healthiest berry. That’s why blackcurrants are so often prepared for the winter. Of course, you will need prepared blackcurrants in any form. Preparing delicious pastries, muffins, and pies involves using this aromatic, slightly tart berry. There are many ways to prepare: currants with sugar, frozen currants, dried currants. Cooking blackcurrants in a slow cooker is quite quick and convenient, since you can set the time and temperature. One of the easiest ways to prepare currants is black currant with sugar. The main thing here is the amount of sugar, and the blackcurrants may not even be boiled. There are also recipes for currant jam, although it is believed that during heat treatment it loses a certain amount of useful substances. You can also easily learn how to cook currants. The advantage of this recipe is that such black currants can be stored without refrigeration. The recipe for a popular drink, currant tincture, is blackcurrant in alcohol. Blackcurrant recipes will also help you prepare extraordinary sweet sauces for meat, which are popular in many European cuisines. It is believed that black currants give the meat a special taste. Recipes with photos will show you how to prepare such a sauce, as well as jams, marmalade and many other blackcurrant dishes.

It's good if you have a large freezer or freezer, currant Frozen is guaranteed. Only properly frozen currants are stored for a long time, do not lose their beneficial qualities and attractive appearance. Freezing recipes contain several important recommendations: do not wash the currants, freeze the currants on a tray so that the berries do not come into contact with each other. Frozen blackcurrants are suitable for preparing a wide variety of dishes with currants. For this you will need recipes with currants. Recipes with black currants, recipes with red currants will help you prepare currant jam, various desserts with currants, cocktails and drinks. These are currants with sour cream, currants with milk. The currant filling is very convenient and tasty. Frozen red currants are also popular. Recipes with fresh red currants usually allow frozen currants to be used. Freezing helps preserve the maximum possible beneficial substances in currants. If you have a red one currant, recipes will help you prepare stuffing, jelly, compotes, and many other dishes. Of course, red currants are also perfect for jam. The redcurrant jam recipe may contain other fruits and berries.

Of course, the healthiest white currant is a berry freshly picked from the bush. In recipes, heat treatment takes a few minutes, which preserves the appearance of the berries.

There are a whole lot of options for making white currant jam; here (in the article) the most delicious and proven preservation recipes are collected.

Valuable berry

White currants are not as popular as black or red ones. Currants are a storehouse of vitamins, antioxidants and microelements. If you eat 35-40 pieces every day, the berry enriches the body with iron, vitamin C and E.

The berry is indicated for heart disease, flu, and viral infections. Also, such currants are in no way inferior to pomegranates and figs in their beneficial properties.

White currants contain a lot of pectin, thanks to which there is no need to add gelatin or agar to jams and desserts.

Old grandmother's methods have faded into the background; now fresh jam is being prepared, which retains more vitamins. The berries are passed through a meat grinder to avoid fermentation, and slow heating does not destroy the vitamin content of the currants.

Classic recipe for the winter

Fragrant white currant jam will surprise all family members and will suit the taste of even the smallest gourmets.

Components:

White currants – 1 kg;
Sugar – 1 kg.
For syrup - sugar (1 cup).

Immediately you need to prepare the berries, carefully rinse and trim the stalks.

Let's start by cooking the syrup. For it, take the necessary ingredients (water and sugar) and mix in an enamel or stainless container. Place on the stove, heat and periodically stir constantly with a silicone spoon until the sugar is completely diluted.

Add a little white currant into the boiling syrup and boil. As soon as foam appears, add the next portion of berries. Stir gently and cook for 5 – 7 minutes. It is unacceptable to boil vigorously.

Pour the boiled dessert into jars washed with soda and let cool at room temperature. Cover the white currant jam with a plastic lid for the winter.

“Five-minute” for those who are in a hurry

White currant jam for the winter “Five Minute” is a preparation that is perfect as a semi-finished product for baked goods and desserts. Berry of any ripeness is suitable for this recipe.

Components:

White currants – 1 kg;
Sugar – 1.5 kg;
Water.

This number of products produces 3.5 liters of dessert.

To properly cook the syrup, you need to take 200 ml of hot water and one third of sugar. Boil in an enamel or stainless container (this is necessary, since the berries contain a lot of acid), stirring occasionally with a silicone spoon. The heat should be medium so that the sugar does not burn.

In order for the berry to look beautiful in dessert and not lose its shape, there is a little secret - be sure to pour boiling water over the currants.

Pour white currants into the syrup, stirring. Bring to a boil again, add the remaining sugar. Reduce the heat to minimum. The berries should boil for 5 minutes.

The Pyatiminutka white currant jam has thickened and changed color to a darker one. Ready! Pour hot currants into jars washed with soda and close with a plastic lid.

Red and white currant jam

The fragrant jam turns out to be a soft pink hue with multi-colored berries. A real summer cocktail to enjoy on a winter evening.

Components:

White currants – 0.5 kg;
Red currant – 0.5 kg;
Sugar – 1 kg.

Sort the berries from the stalks, wash and cover with sugar. Leave for a couple of hours until the juice separates.

Heat the currants in an enamel or stainless saucepan. Stir occasionally with a silicone spoon or spatula and cook for 5 minutes. Let cool completely. Repeat the procedure at least three times.

Pour the hot jam into hot jars washed with soda and close with a plastic lid. Leave to cool.

Recipe for making jelly for the winter

Jelly-like white currant jam for the winter is very convenient and correct to make from mashed berries that have lost their presentable appearance. The basis of this preparation is currant puree.

The berry contains natural pectin, due to which it thickens itself. The dessert is used to prepare fruit drinks and as a base for jelly.

Components:

White currants – 1 kg;
Sugar – 500 grams.

Wash the berries and remove the stems. For puree you need to use a blender rather than a meat grinder.

Thanks to this, the jelly will be softer, and particles of currant skin will not be felt.

Pour currants into the bowl a little at a time and start whisking.

Then grind the resulting puree through a sieve or cheesecloth for greater homogeneity.

Set aside the pomace; they are suitable for making marmalade.

Let's start with the juice and add sugar in small portions. The amount of sugar directly depends on the conditions in which you will store the jam.

Whether it is a refrigerator, sugar is required in a one to one proportion to the juice. If stored indoors, the amount of sugar doubles.

In an enamel or stainless saucepan, heat the juice, stirring constantly until the sugar dissolves. Do not bring to a boil. Stir only with a wooden spoon to avoid oxidation. The consistency at this stage is liquid.

Pour the jam hot into jars washed with soda and cover with a plastic lid. After cooling, the puree will acquire a jelly-like consistency.

Marmalade for children

Every housewife has waste-free production in her kitchen. So, having made currant jelly, the juice of the berry remains. They are just right for this recipe. The resulting product is in no way inferior to the purchased analogue. In addition, all the vitamins remain in it. Healthy and tasty for children.

Components:

White currants – 1 kg;
Sugar – 700 gr.

After squeezing 1 kg of berries, approximately 600 grams of marc (cake) from making jelly remains. For an equal amount, add the remaining 400 grams of fresh berries. Before doing this, steam them with a small amount of water.

Using a meat grinder, grind the berries with the pulp until smooth. The next stage is grinding the resulting mass through a sieve. In an enamel or stainless saucepan, place the puree on low heat and gradually add sugar.

If you feel that the mass is thickening too much, you should add a couple of tablespoons of water. At this stage, you cannot leave and you need to stir the berries, because... they thicken quickly. The process lasts approximately 25 minutes.

Properly boiled white currant marmalade after boiling again weighs 1 kg. You can check readiness as follows: drop a drop of boiled mixture onto a plate; if it does not spread and holds its shape, it’s ready!

Pour into silicone molds and let harden in the refrigerator. Cut into slices and sprinkle with sugar or powdered sugar.

Royal jam in tandem with orange

White currant jam with orange is a light, unsweetening delicacy that children eat with pleasure.

Components:

White currants – 1 kg;
Oranges – 2 large pieces;
Sugar – 1.5 kg.

Wash the berries thoroughly and remove the branches. Grind the white currants in a meat grinder on a large wire rack. If you don’t have equipment at hand, you can use the old proven method to beat it with a masher in a glass.

Wash the oranges and cut into small slices. The seeds must be removed, because... they will be bitter and interrupt the taste of currants. We pass the fruit together with the zest through a meat grinder.

For this proportion we take at least 1.5 liters of sugar. It is more convenient to measure in jars. Mix the mixture thoroughly by hand with a spoon. Leave the white currant jam with orange to brew for 1 - 2 hours so that the sugar dissolves.

Prepare jars: rinse with baking soda and sterilize for 30 minutes. To prevent the jam from fermenting, do not fill the jars completely, leaving 2 cm. Cover with a plastic lid.

You need to store jam in the refrigerator or in the cellar. Alternatively, you can store it in plastic containers in the freezer.

An original delicacy made from white, red currants and cherries

Cherry gives it an unusual taste and, of course, aroma. In a duet with currants, the result is a rather memorable dessert. And the method of infusing the syrup will help the cherries open.

Jam components:

White currants – 500 g;
Red currants – 500 g;
Cherries (or sweet cherries) – 300 g;
Sugar – 1 cup (for those who like it sweeter, increase the norm by one and a half times).

Wash the berries thoroughly, you can leave the stalks of the currants and not remove them, remove the seeds from the cherries.

Prepare jars: rinse with baking soda and sterilize for 30 minutes. Fill the jars with berries to two-thirds of the volume, the volume is unimportant here. Fill the jars with boiling water, cover with a sterilized (boiled) metal lid and let sit for 5 – 10 minutes.

After the time has passed, drain the water into an enamel or stainless steel pan and leave the berries in the jar. Place the dishes on the stove to heat up and add sugar in small portions.

If you use cherries, you should use 1.5 cups of sugar. Boil until it boils and the sugar is completely dissolved. Then add berries little by little. Boil for 5 minutes and fill the jar with the contents. Roll up the jam with a metal lid, wrap it up and let the jar cool upside down.

We also recommend reading, This berry is so useful that it simply cannot be absent from your winter supplies.

A lot of housewives do not like zucchini, but this is completely in vain. You can use them to prepare a lot of delicious dishes, wonderful preparations for the winter, and even pineapple-flavored compote. The technology for preparing such an unusually tasty zucchini drink is described.

Read about how to preserve cucumbers with mustard for the winter in jars.

Have you cooked a delicacy with low sugar content and are afraid that it might ferment? There is a little trick - cut parchment or paper according to the diameter of the neck of the jar and dip it in vodka. Pour the jam and place the paper blank on top of the berries.

It is preferable to cook dessert in a copper basin. This will preserve the aroma and color of the berries. No oxidation process will occur.

The key to uncooked berries is ideal ripe and harvested fruits. It is better to take unripe berries than overripe ones.

Stir vigorously while cooking. Thanks to this, the berries are all enveloped in syrup and do not wrinkle.

Don’t be too lazy to make white currant jam for the winter according to one of the recipes described; it will undoubtedly come in handy during the cold season. Happy preparations!

Fruits and berries

Description

White currant jelly for the winter it will be fragrant, tender and very healthy. We will not use gelatin or other preservatives to create it. The fact is that the berries contain a large amount of pectin - natural gelatin. This pectin will be enough to thicken the jelly. It is also worth noting that under prolonged exposure to high temperatures, pectin disintegrates and loses its binding properties. To ensure that the jelly turns out the way you want, carefully follow the instructions from the simple step-by-step photo recipe.

This currant jelly is prepared with the addition of secret ingredients. In order to improve its taste, we will cook the base along with hot chili peppers and garlic. These two ingredients will favorably highlight the taste of white currants, emphasize it and add a small amount of piquancy. Another main ingredient in this winter preparation is mint. We will cook the base with fresh mint leaves, but we will also add it directly to the jelly at the final stage. After closing, a tasty treat should be stored only in a cold place so that it does not lose its basic qualities. Let's start preparing white currant jelly with mint at home for the winter.

Ingredients

Steps

The first thing you need to do is stock up on white currants. You can take as much of it as the jelly you want as a result. It is worth noting that to prepare this dish we only need juice, which means the volume of the main ingredient will be significantly reduced. Place all the currants in a colander and rinse them thoroughly under running cold water, remove the twigs and leaves..

Choose fresh and young mint. It's okay if the leaves come with stems. Rinse the greens thoroughly in cold water and then dry on a clean kitchen towel.

Grind clean and dry mint leaves along with the stems in any way convenient for you. Place a small portion of the chopped mint in the refrigerator for storage.

Pour the prepared currants into a deep enamel pan, add all the chopped mint, a couple of garlic cloves, bay leaves and dried hot chili peppers. Fill all the ingredients with water so that it covers them literally by 2/3 of the entire volume. Turn on low heat and start cooking the currants. Cook until the berries and garlic become soft. Carefully fish out the chili from the pan, as well as the garlic cloves and bay leaves. Next we have to use a special jelly bag, as in the photo. Pour the contents of the pan into it and leave it to release the juice for the next 12 hours. Place a deep enamel bowl underneath.

After the specified time has elapsed, measure the resulting juice. Sugar must be added to pure juice in a 1:1 ratio. Pour the juice into a clean pan, add the required amount of sugar and put it on the stove. Bring the liquid to a boil and the sugar crystals are completely dissolved. After this, cook the jelly until the temperature reaches 100 degrees. Pour the remaining chopped mint at room temperature into the pan and turn off the heat. Mix the ingredients thoroughly, wait for them to cool, then pour the jelly into prepared sterilized jars and screw on the lids. Delicious white currant jelly is ready for the winter.

Bon appetit!

Red currants are a real storehouse of vitamins. Therefore, in order to have the opportunity to enjoy a tasty and at the same time healthy product in winter, we will tell you how to prepare delicious red currant jelly for the winter. Jello is an ideal stand-alone dessert, but can also be used to complement other sweet dishes such as smoothies, pies, ice cream, etc. It also ideally complements porridge, pancakes, yoghurt, cottage cheese and sweet dumplings. In general, everything that can be made even more tasty and sweet goes perfectly with this wonderful dessert.

Due to the fact that red currants contain many gelling agents, there is no need to add gelatin to the jelly, and it can be stored for a long time. First, let's look at the conventions that we will use in this recipe:

1 glass = 250ml. water = 250g. water, this volume usually has an ordinary table glass that can be placed in a cup holder. Or you can use a measuring cup if you have one at home.

1 faceted glass = 200g. water, it is 1/5 less than a table glass. In the jelly recipes below, we will use a regular table glass.

Let's look at the most common cooking methods.

Without heat treatment

currant juice – 200 g;
sugar – 250 g.

It is necessary to pick currants with branches so that they do not glass or become wrinkled. We wash the berries under cold water, dry them and then tear off the berries from the branches. If you have a juicer, then it is better to use it. An alternative is to buy a food processor with the appropriate mode. If not, then you first need to crush the berries, and then strain the resulting puree through a sieve or fine sieve. The resulting residues must be discarded and not used in the future.

Next, add sugar to the resulting juice and stir until the sugar is completely dissolved. To speed up the process, place the resulting syrup on low heat and stir constantly until the sugar is completely dissolved. You also need to prepare the jars in which you will roll the jelly in advance; they need to be washed and sterilized.

Pour the resulting syrup into jars, cover the tops of the jars with nylon lids or parchment paper, which must be tied with a rope or tied with a regular rubber band. The very next day the jelly will reach the desired consistency.

You can store the resulting jelly in the refrigerator or in the basement, if you have one.

How to make jelly

red currant – 1 kg;
sugar – 800 g;
water – 50 g.

To prevent the berries from becoming crushed, it is best to carry out primary processing of the berries that are still on the branches. They must be thoroughly washed and dried and only then picked from the branches. Place them in a saucepan and fill with water. Next, put the pan on medium heat and cook, stirring constantly.

When you see the heated berries begin to burst, you can crush them further. This is necessary so that the currants release juice faster, due to which the heat treatment process will be shortened, and, consequently, many vitamins and nutrients will remain in the resulting jelly. Bring the resulting puree to a boil and cook for another 5-7 minutes, remembering to constantly stir the puree.

To get rid of the seeds and peels of the berries, the resulting puree must be strained through a fine sieve or cheesecloth. To ensure that the resulting jelly does not contain impurities and is transparent, you do not need to use force when squeezing the puree; you only need to take the juice, which will drain on its own. To speed up the process, use a spoon and stir the puree so that the juice drains faster. Then it will take less time to prepare redcurrant jelly.

Now all that remains is to pour sugar into the juice and cook until the juice begins to thicken and resemble unthickened jelly. After this, remove the jelly from the heat.

Banks must be sterilized in advance. To do this, you first need to wash them thoroughly and scald them with boiling water. Pour the jelly into the prepared jars and cover it with iron or nylon lids, or use parchment paper as in the previous recipe. Leave the jars to cool and then put them in a cold place, this can be either a refrigerator or a basement.

The syrup will turn into jelly after complete cooling, one day is enough for this.

If the jelly is not frozen

If after cooking your jelly does not thicken and resembles regular syrup, then you can additionally put it on the fire and cook for 5 minutes, it all depends on the thickness of your syrup. When you begin to notice that the jelly begins to stick to the walls of the container in which you are cooking, this means that the jelly is ready and can be poured into jars. For cooking jelly, a wide basin with low sides is best suited, because the evaporation surface will be large, which will help the jelly begin to thicken faster.

If you choose a taller bowl, then you will need to spend much more time for the jelly to thicken.

What to do with waste? The cake obtained after straining the berries can be used for cooking compotes. The recipe is very simple: throw the cake into boiling water and boil for two minutes and then leave for the compote to infuse.

Jelly from different varieties of currants

According to the recipes that we reviewed earlier, you can prepare delicious jelly using three types of currants at the same time: red, black and white. If desired, you can add raspberries to the resulting mixture to increase the taste and beneficial properties. There is also such an interesting recipe for blackcurrant jelly.

The jelly that you will receive is simply a storehouse of vitamins and nutrients, which in addition has a unique aroma. This is an excellent medicine in winter.

The proportions of currants can be different, we offer the following (measured in tablespoon glasses): red and white - 3 glasses + black - 1 glass + 1 glass of raspberries. Red and white currants are the basis for this assorted jelly, as they contain the most gelling substances.

Traditional winter jelly from white currants

The list of products for cooking a healthy delicacy is small - we only need 1 kilogram of white currants and the same amount of sugar.

Wash the berries. It is not at all necessary to remove them from the branches, because we will grind the berry mass, which will allow us to separate the juice and pulp from the skin, twigs and seeds. Just place the currants in a pan (not an aluminum one, but preferably an enamel one).

Pour 50 ml of water into it and turn on the burner. Cover the pan with a lid to allow steam to form inside. Under its influence, the berries will soften and the skin will burst. In this form, the currants are easy to grind. We will need a sieve, it’s good if you have a small one. Place part of the mixture into it and rub with a spoon. The cake will remain in the sieve. It can be placed on cheesecloth and squeezed out. Process the entire berry mass in this manner. We will turn the resulting clean pulp into jelly.

Place a bowl of berries on the fire and add sugar. As the mass heats up, its surface will begin to become covered with airy foam. It needs to be removed. If you do not do this, the transparency of the jelly will be lost. After boiling, the heat should be reduced slightly. The delicacy should be cooked for at least 40 minutes. It is worth stirring the boiling mass periodically so that the liquid evaporates faster. Don't forget to sterilize containers and lids. Pour the finished jelly into jars immediately after turning off the heat. Screw on the lids, turn over the jars with winter preparations and wrap them.

Recipe for currants without cooking

Ingredients: white currants – 1 kg; sugar – 1.3 kg.

Since this berry contains a sufficient amount of pectin, it is possible to make jelly from it without cooking. However, it is worth understanding that juice that has not undergone any heat treatment at all will simply deteriorate during storage after some time; it will not last until winter. Therefore, it is advisable to at least bring the product to a boil. This is exactly how we will prepare the delicacy this time.

So, wash the berries and dry them. Then the raw materials must be crushed. This can be done using a mortar or another method. Our task is to extract the juice. Then we rub the pulp through a sieve and gauze. This way we can get rid of the seeds and skin. Drain the fruit mixture into a suitable saucepan, add sugar. There is quite a lot of it, so it won’t be possible to dissolve it quickly. Turn on the heat and stir the syrup constantly, otherwise the sugar will burn to the bottom. Usually, by the time the mass boils, the sugar grains are completely dissolved. In order for the jelly to be able to be stored all winter, you need to boil it for one minute. Then immediately pour into jars (sterilized only). Roll up the containers with lids, turn them over and cover with a blanket. Store uncooked jelly in the refrigerator.

Jelly from plums, apples and white currants

Housewives will like this recipe for its simplicity, and the finished product will be appreciated for its excellent taste, pleasant color, aroma and consistency. Apples and currants - these components contain a lot of pectin, and plums will add a pink tint to our dessert.

Ingredients– white currants – 0.5 kg; plums – 0.5 kg; apples – 5 pcs.

Take apples that are green, firm and juicy. Fruits with a loose structure are not suitable. You can use any plums. Wash all the fruits and berries and let the water drain from them. Puree the currants with a blender, place in a sieve and strain. Divide the plums in half and remove the pits. Do not touch the apples yet, otherwise they will darken. Pour boiling water over the plums for 5 minutes, then transfer to cold water. Now it is easy to remove the skin from the fruit. And the pulp should be ground or crushed in a blender.

Combine currant juice and plum mass and put on fire. Now let's get to the apples. Cut off the skin, remove the seed pods, and cut the pulp into cubes. Immediately place the apple slices into the hot fruit mixture.

Bring to a boil, use an immersion blender to chop the apples until they turn into a homogeneous puree. Now put sugar in the pan. It will dissolve quickly in the hot fruit mass, but you still need to stir. After boiling, cook the jelly for 5 minutes, turn off the burner. The next day, bring the jelly to a boil and pour into jars, screw. Leave them upside down and covered with a warm blanket until they cool down. In the future, the product can be stored in the cellar.

Do you see how easy it is to make white currant jelly?! The recipe without cooking is especially interesting, as it does not require much time and allows you to preserve more of the vitamins that the berries contain. We are sure that you will definitely like at least one of the recipes, but to appreciate the taste of the jelly, you need to cook it. Now is the time for this - many people have already ripened currants in their gardens.

Calories: Not specified
Cooking time: 180 min

Jelly is one of children's favorite foods. I bring to your attention a recipe for making white currant jelly. It is very tasty, aromatic, with a slight sourness. This jelly can be diluted with water even in winter, and you will get a wonderful compote that children drink with pleasure. contains a large amount of vitamin C, it has a beneficial effect on the intestines. This jelly is good for soaking cake layers. To prepare it, just prepare the berries, boil them a little, grind through a colander, add sugar, boil and pour into jars. This jelly will become a favorite treat not only for children, but also for adults. So, today for you - white currant jelly for the winter. Step-by-step instructions from the preparation process will help you make a healthy preparation from this vitamin berry.
Cooking time: 3 hours
Product yield: 1 liter jar
To make white currant jelly we need the following ingredients:
- white currants - 1 kilogram,
- granulated sugar - 400 grams,
- purified water - 100 milliliters.

Preparation

It is not necessary to take whole white currants. You can use a slightly crushed one, since we will still grind it.

White currants must be washed under running water, picked from the branches and placed in an enamel pan.

Add purified water. Boil for 2-3 minutes.

Cool slightly and grind through a colander. The remaining pulp can be used for pies or simply add water, leave overnight, and in the morning you will get a wonderful compote.

Pour the resulting juice and pulp into an enamel saucepan, add sugar and simmer for 1.5 hours over low heat.

Due to the high pectin content in white currants, the jelly hardens well.

While the jelly is cooking, you can start processing the jars. They need to be thoroughly washed and sterilized. Now there are many different ways to do this. I find it most convenient to use a double boiler. We also rinse the lids thoroughly and boil for several minutes. Pour the jelly into sterile jars and cool to 60 degrees. It is necessary to cool the jelly so that condensation does not form on the lid and the jam does not spoil over time.

When the white currant jelly has cooled, it should be tightly closed with lids.
This jelly will be an excellent filling for baking; you can simply spread it on a piece of bread and eat it for breakfast with tea. Using the same recipe, you can make not only white currant jelly, but also jelly from different types of currants. And from red currant berries you can make a very tasty

In this article we will look at what can be prepared for the winter from white currants. This berry is an albino. According to the biological classification, white currants are the same as red ones, only without color pigment. It tastes more tender than its ruby sister, not so sour. Currants began to be cultivated in Rus' earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word “smorid” means “stench”. This applies to a greater extent to the black variety. Not only the leaves, but also the branches and the berries themselves have a sharp, slightly unpleasant odor. But the fruits of white currants do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. Preparations made from this berry are not only tasty and healthy, but also interesting from a purely aesthetic point of view. Translucent, light golden jam looks so unusual. This is what an albino berry is - white currant. Read below for winter recipes from this garden crop.

Benefits of white currants

Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as a medicinal plant, and began to be used in cooking much later. The red one (and at the same time its albino sister) is inferior to the black one in the amount of vitamin C. But even white currants contain four times more of it than the vaunted citrus fruits. And in terms of iron content, it is ahead of its black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for removing excess fluid from the body and preventing the occurrence of swelling and bags under the eyes. These berries also sharpen vision due to the presence of vitamin A. If you regularly consume white currants, your immunity will increase, your metabolism will improve, and your body will be cleansed of waste, toxins and heavy metal salts.

How to choose the right berry

White currant, from which we will learn how to make here, is a specific product. Traditionalists, who are accustomed to the fact that jam must certainly be red or orange, often mix this berry with ruby or black bunches, cherries or raspberries. And people who love originality use the transparent color of white currants to create decorative preparations for the winter. For example, canning berries along with cuttings, preserving the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. It is better to collect berries for harvesting in sunny and dry weather. Next, you need to sort them out, removing random debris and leaves. If not specified in the recipe, remove the cuttings. Then they need to be washed thoroughly and dried a little. To make white currant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. The old grandmother's method remains - rubbing through a sieve. To prevent the berries from resisting, they are scalded with boiling water.

White currant: jelly without cooking

These berries are the optimal raw material for this kind of desserts, since they contain a lot of pectin. The recipe advises adding some unripe currants to ripe ones. These berries contain an order of magnitude more pectin, which will help gel the jam. Squeeze the juice from the white currants. For one liter of liquid, take 1200 grams of sugar, preferably fruit sugar. Using this sweetener, we will enhance the aroma and taste of the jelly, as well as thicken its consistency. Mix the juice and sugar thoroughly. Let's sterilize the jars. Spread the jelly over them, filling the container to the top. On top we place a circle cut out of parchment along the width of the neck of the jar. We will first soak it in vodka so that the white currants do not ferment. And then we seal the jars with nylon lids. During the first days, the preparations are stored in a quiet and cool place, without moving or shaking. Then you can put the jars in the refrigerator.

Boiled jelly

For this cooking method, regular sugar is used, since fructose melts at high temperatures and forms crystals. Boiled white currant jelly is a very shelf-stable product. And its consistency is wonderful, you can even decorate cakes with it. To prepare such jelly, you first need to extract juice from slightly unripe berries. Pour the liquid into a shallow bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. We determine readiness as follows: run a wooden spatula along the bottom of the bowl with jelly: if a trace remains, a “path”, you can turn off the heat. We use small jars for this preparation - half a liter maximum. Sterilize them in the oven and fill them with jelly. The container should stand for about ten hours, after which it can be sealed with ordinary nylon lids.

Jam with oranges

There are many preparations for the winter, where the main ingredient is white currants. Recipes often suggest mixing it with other fruits - for color or for added sweetness. This method of preparing white currants does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. We pass one kilogram of currants through a meat grinder. Wash two oranges, cut them into pieces, and remove the seeds. We also pass it through a meat grinder. Combine currants with oranges. Add one and a half or two kilograms of granulated sugar. Stir until completely dissolved. To make your task easier, it is permissible to slightly heat the mass. Place the jam in a sterile glass container. If you plan to store it in the refrigerator, you can cover it with regular plastic lids.

Classic jam

Recipes for white currants do not ignore this common homemade preparation for the winter. Classic jam is prepared like this. Cover a kilogram of berries with the same amount of sugar. Let the juice stand out. Dissolve three hundred grams of sugar in two glasses of water. Cook the syrup. We put the berries in there (along with the released juice). Cook, skim off foam regularly, stir. Place the clear jam into jars and seal. “Decorative” jam requires a different approach. First, prepare the syrup from a glass of water and half a kilo of sugar. Carefully place the bunches in it. Continue cooking, stirring very carefully so that the berries remain intact. When the jam becomes translucent, turn off the heat and pour into jars. These white currants are good both as an independent dessert and for decorating various types of baked goods.

Candied fruit

For such homemade sweets, black, red, and white currants are suitable, but the berries must be very ripe. We wash them, drain them in a colander and pour them into an enamel basin. Prepare the syrup. Per kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. Let's filter it by passing it through several layers of gauze. Put it on the fire again and bring it to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currants until tender. Strain the berries, but save the syrup - you can make jam or juice from it. Let's leave the berries for two hours. Then sprinkle them with powdered sugar. And dry them: in the oven (at + 40 C) for three hours, at room temperature for six days. Next, roll the berries into balls and roll them in again. Let's continue to dry them - in the oven or at room temperature.

Home wine

What else can white currants be useful for? Winter recipes often use juice from this berry. It is very acidic, so it can be used instead of vinegar, acidifying dishes with it or pouring it into marinades. The juice will make excellent homemade wine. In four liters of wort you need to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for fermentation to begin. After about ten days we stop the process by alcoholization. An average liter of vodka per 10 liters of fermented wort is required, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served.

White currant: compote

For beautiful color, you can add a few ruby clusters. For one sterilized 3-liter jar of compote you will need three glasses of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Pour the currants over it (don’t forget to put a metal spoon in the jar so that the glass doesn’t burst). Put the lid on and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange zest. Pour boiling syrup over the berries and seal the jars with iron lids. Turn the container upside down and wrap it in a blanket until it cools gradually.

Currants for the home first aid kit

You don’t have to fill the berries with syrup. Then in winter you will have almost fresh white currants. We make preparations like this. We select ripe large berries and put them dry in a jar. Cover the glass container and place it in a container for sterilization. Pour water so that it reaches the “shoulders” of the jar. Warm over low heat until the berries release juice and settle (you need to add currants so that they fill the bowl to the top). Pasteurize for about half an hour at 85 C, and then roll up. Such currants are good for treating colds and preventing the flu.

The translucent, aromatic berry is not as popular as its red and black “sisters”.

But you can make a lot of tasty preparations from it for the winter, because the bush bears fruit abundantly in the summer.

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

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

It is good at making jam and jelly, with or without sugar, alone and in the company of other types of currants, with strawberries, gooseberries, citrus fruits and even watermelon.

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

A simple recipe for white currant jam:

sugar - 1.5 kg
white currants - 1 kg
water - 2 glasses

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

2. From the remaining sugar and water. Pour the currants while still hot and cook over low heat until translucent, stirring the jam with a long-handled wooden spoon and skimming off the foam.

3. Place in sterilized jars and seal with iron lids.

Cold white currant jam with orange:

white currants - 1 kg
oranges - 2 pcs.
sugar - 1.8 kg

1. Puree the berries with a blender or in a meat grinder, mix with sugar until the grains dissolve, add oranges crushed together with the peel. Place the resulting mass into sterilized jars.

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

White currant jelly:

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

1. To obtain juice, place clean berries in a saucepan and fill with water. Stirring, heat slowly until the skins burst and the berries release their juice. Cool quickly in a bowl of ice water.

2. Place gauze over a wide bowl and carefully squeeze out the juice through it. Return it to the stove, adding sugar.

3. Continue cooking until the berry mass becomes viscous and viscous. When hot, place into glass jars, leaving them open until cooled. Cover the jelly with parchment paper and put it in the refrigerator for the winter.

White currant compote:

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

Rose hips can be replaced with cherries, dogwoods, and black currants.

1. Cook the required amount of sugar syrup. While it cools, place rose hips at the bottom of 3-liter jars and currants on top of them.

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

White currant wine (liqueur):

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

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

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

3. Add the remaining sugar to the wine, dissolve it, pour it into bottles, close tightly and store in a cool place. After two to three months, the wine can be served.

How to dry white currants:

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

After two hours, check if the berries do not stick together in your hand, then the currants are ready. Dried berries should be stored in tightly closed jars.

Freezing white currants:

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

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

White currant recipes for the winter are tasty and healthy.

Don't miss the time of this wonderful berry and please yourself and your loved ones with aromatic preserves.

1 glass = 250ml. water = 250g. water, this volume usually has an ordinary table glass that can be placed in a cup holder. Or you can use a measuring cup if you have one at home.

1 faceted glass = 200g. water, it is 1/5 less than a table glass. In the jelly recipes below, we will use a regular table glass.

Let's look at the most common cooking methods.

Without heat treatment

currant juice – 200 g;
sugar – 250 g.

You can store the resulting jelly in the refrigerator or in the basement, if you have one.

How to make jelly

red currant – 1 kg;
sugar – 800 g;
water – 50 g.

Now all that remains is to pour sugar into the juice and cook until the juice begins to thicken and resemble unthickened jelly. After this, remove the jelly from the heat.

The syrup will turn into jelly after complete cooling, one day is enough for this.

If the jelly is not frozen

If you choose a taller bowl, then you will need to spend much more time for the jelly to thicken.

Jelly from different varieties of currants

The jelly that you will receive is simply a storehouse of vitamins and nutrients, which in addition has a unique aroma. This is an excellent medicine in winter.