Black currant, mashed with sugar, without cooking for the winter

Bon Appetit!

Black currant, mashed with sugar, for the winter

Black currants contain a record amount of vitamin C, which, however, is quickly destroyed when the berries are boiled. Therefore, if the purpose of the harvest is to preserve not only the taste and aroma of currants, but also its useful properties, it is better to wipe the berries with sugar and roll them cold.

Cooking time: 1 day.

Servings: 5.

Ingredients:

• Currant berries - 1 kg;
• Granulated sugar - 1.5 kg;
• Lemon juice - 3 tbsp l. (or citric acid - 1 tsp. with a slide).

Cooking process:

1. Remove the currant berries from the twigs, remove the leaves, cuttings. Discard rotten, unripe and crushed berries. Rinse the black currants in several waters, the last water should remain clean. Throw in portions in a colander or large sieve and drain off the water. Additionally, you can dry the berries by placing them in 1 layer on a thin towel.
2. Pour the currants into a deep bowl and beat with a blender until they become mushy. You can use a meat grinder for these purposes. If you want to get the most pasty consistency, you can rub the mass through a sieve to remove the smallest pieces of skins.
3. Pour in granulated sugar, stir. Cover the dishes with wide gauze or cotton cloth, leave in a dark place at room temperature for 1 day, stirring occasionally. During this time, sugar crystals will dissolve in berry juice, natural currant pectin will work and the mass will become thicker.
4. The next day, wash the jars and lids with soda, rinse with water. Sterilize the jars in the microwave, oven or over a kettle, boil the lids for 4-5 minutes. and dry.
5. Add lemon juice or acid to the finished jam, stir well and let stand for 10 minutes. Lay out the workpiece in sterile jars, stepping back from the neck of 4 cm. Pour sugar 2 cm into each jar on top, which will create a crust and prevent air from entering the jam and mold.
6. Tightly screw the jars with screw caps or close them with nylon caps.
7. Store the treat in a closet, cellar or basement for about 1 year. Use as a base for drinks, filling in pastries or berry sauce for desserts.

Bon Appetit!

Black currant with sugar without boiling for the winter

Usually, a large amount of sugar is added to the grated currants without boiling so that the workpiece is well stored at room temperature. If you need a lower-calorie dessert, sugar and berries are taken in a 1: 1 ratio, but such a product is stored in the refrigerator or cold cellar.

Cooking time: 2 days.

Servings: 4.

Ingredients:

• Black currant - 1 kg;
• Granulated sugar - 1 kg.

Cooking process:

1. Sort out black currants, remove leaves, twigs, rotten, broken and overripe berries. Wash the currants very carefully, because the berries will not boil down. It is important that at the end the water remains clear of small debris. Pour black currants onto a dry waffle towel and let it absorb any remaining liquid.
2. Pour the berries into a deep bowl and cover with granulated sugar. For these purposes, aluminum containers are not suitable, since during the settling process, harmful substances will be formed under the influence of the acid of the berries. Punch the currants with sugar with a blender or chop in a food processor. The mass should be as similar as possible to a homogeneous puree.
3. Leave the mixture in a cool place, covering the pan or bowl with gauze or cloth, for 2 days. Stir well from time to time so that the sugar is better dispersed and the puree does not ferment.
4. Pre-wash the jars with soda and rinse from its residues. Put the jars in a cold oven, set the switch to 120 degrees and sterilize the container for 15 minutes. The lids should be washed with baking soda, scalded with boiling water and dried. You can take any lids, even nylon ones, since the product will be stored in cold conditions.
5. Pour ready-made blackcurrant jam into jars, put in each circle of edible parchment soaked in vodka, and roll up / seal tightly / screw up with lids.
6. Store the finished product for a couple of months in a refrigerator or cold basement at a constant temperature.
7. Serve with pancakes, cheese cakes, curd casseroles.

Bon Appetit!

Black currant for the winter, grated with sugar

Cold currant jam can be varied by adding additional ingredients to the berries. Typically, these are herbs, spices, or spices. In this case, sprigs of mint and basil act as a natural flavoring agent and bring fresh notes to the taste of currants.

Cooking time: 1 day.

Servings: 9.

Ingredients:

• Black currant - 2 kg;
• Granulated sugar - 2.3 kg + 1 glass;
• Mint sprigs - 2 pcs.;
• Sprig of green basil - 1 pc.

Cooking process:

1. Sort the berries, select only whole, strong, healthy ones.Pour water into a deep bowl, put the currants and, stirring, fish out all the debris and leaves. Then rinse the berries several times in cold water. Throw in a large colander or sieve in portions and drain off the water.
2. Pour black currants into a deep bowl (pour 1 glass of currants separately and set aside) and punch with an immersion blender or scroll through a meat grinder. Pour sugar into the berry mass, mix, cover with a light clean kitchen towel and leave in a cold place for 1 day.
3. Meanwhile, pour the berries from a glass into a separate saucepan, add 1 glass of granulated sugar and punch with a blender.
4. Wash and dry the greens in the fresh air. Finely chop the mint and basil, pour over the berries, stir and put on medium heat. Bring the mixture to a boil and cook for about 5 minutes, stirring constantly and skimming. Remove from heat and leave to cool. So the spices will give the currants their taste and aroma. After complete cooling, rub the berry puree through a fine sieve so that the remnants of herbs and cake remain in it. Add mashed potatoes to the main mass in a large container and mix.
5. The next day, wash the jars and lids, preferably with soda, rinse with water. Sterilize the jars over steam or in the oven, boil the lids for 5 minutes. and let dry.
6. Arrange the grated currants in the jars, roll them up with lids using a seaming machine.
7. The shelf life of the workpiece in the pantry is about a year. In the refrigerator or cellar, such jam may last longer.
8. The finished product has a light fresh mint flavor with a spicy hint of basil. Can be added to tea, pour over curd casserole, use with homemade ice cream.

Bon Appetit!

Black currant with sugar - preparation for the winter without cooking

The sour taste of the blackcurrant preparation allows it to be used in a wide range of desserts: the berry mass does not give a feeling of sugaryness and creates a balance of taste. Clove buds add a light spicy flavor to the treat.

Cooking time: 3 hours.

Servings: 3.

Ingredients:

• Black currant berries - 500 g;
• Granulated sugar - 800 g;
• Carnation buds - 6 pcs.

Cooking process:

1. Sort out black currants, discard rotten, broken and overripe berries. Wash the currants well in cold water. Place in a large sieve to remove excess moisture.
2. Twist the berries with a meat grinder or punch with an immersion blender until smooth.
3. Add granulated sugar and stir thoroughly. Cover the container with the blank with wide gauze folded in half, or a light kitchen towel, put in a cold place for infusion for 2 hours. During this time, the sugar will dissolve completely, the berry pectin will work and slightly thicken the mass. Do not forget to stir the puree periodically.
4. Wash jars and lids with an odorless disinfectant, rinse thoroughly with water. Sterilize cans over the steam of a kettle or in the oven. Scald the lids with boiling water and let dry.
5. Put 2 buds of dry cloves (spice) in each jar, pour raw jam, without adding 3 cm to the top edge of the jar. Pour 1-2 tbsp. l. sugar over the surface of the jam to seal it with a sugar crust.
6. Roll up cans with blanks with metal lids or screw them up with screw.
7. Store in a closet, cellar or refrigerator for about a year, use as a filling in baked goods (grated shortbread pie is especially tasty with this jam), as a sauce for sweet dishes or as an independent dessert. On the basis of this product, you can cook compote or jelly in winter.

Bon Appetit!