Black currant. Recipes with black currants

Blackcurrant compote will delight all family members with its sweet and sour taste and rich dark purple color. Currant bushes grow in almost every garden and vegetable garden, so making preparations from their berries does not require financial costs, which is important in our time. It will only take some time, usually about an hour. In addition to compotes, blackcurrants can be used to make stunning jam, preserves, jelly, juice, sauce, jelly, wine and pies filling.

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Quick blackcurrant compote

The recipe for blackcurrant compote for the winter requires 1 - 1.5 hours of your time. To create such provisions, you will need 600 grams of berries, which will be stored in syrup consisting of 2.7 liters of water and 300 grams of sugar. Such preservation does not require sterilization of the jar of berries, which significantly reduces the preparation time and is boldly called a “quick” recipe.

Preparation:

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1. Sort through the berries, getting rid of wilted and spoiled ones. Place them in a bowl of cold water and rinse. Drain the dirty water and place clean currants in the jar.
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2. Boil water and fill the jar with the currants in it halfway. Cover with a lid and leave for 40 minutes to saturate the berries with water.

3. Pour sugar into a saucepan or bowl and pour the infused water from the jar into it. Mix the entire consistency and boil.

4. Pour the resulting syrup into the jar a second time and screw the lid on tightly. Wrap blackcurrant compote for the winter without sterilization in thick cloth until it cools. After which you can put it in the pantry for storage.

The berries do not need to be destemmed. Their presence will not damage the safety of the provisions, and the preparation will have a decorative appearance.

Pitted

To begin with, we subject the fruits to a preliminary inspection in order to get rid of low-quality ones (overripe, damaged or unripe). Remove the stem from each plum. Wash the fruit in cold water. Dry slightly with a clean towel. Using a sharp knife, very carefully cut each fruit into two parts and remove the pit.

Place the prepared plums in the refrigerator for thirty minutes. Lay out on a flat surface in one layer. Place in the freezer. After ten hours, check the degree of freezing. Chances are your plums are ready for the packaging process. Transfer the finished frozen fruit into clean freezer bags to make the frozen plum compote as soon as you have the right amount of time.

We suggest you familiarize yourself with Plum Blossom Time

This freezing option is also not complicated. The fruits need to be sorted and washed. Dry the plums (without the stems) using a paper or clean cloth towel. Prepared plums are also frozen in one layer. When they are thoroughly frozen, fill the bags with plums and seal them tightly. Be sure to prepare a label that will show that this package contains fruits with pits in order to cook frozen plum compote from them.

Blackcurrant compote with orange

Currant compote will acquire an unusual taste thanks to the addition of citrus. For blackcurrant and orange compote, take 1 liter of berries, half an orange and 350 grams of sugar.

Preparation:

1. Wash the berries.

2. Cut the orange into any desired shape.

3. Place the ingredients in a jar and pour boiling water over it for 5 minutes.

4. Pour the aromatic water into a saucepan, add sugar, dissolve by boiling.

5. Pour the bubbling syrup over citrus fruits and berries. Immediately roll up, turn over and wrap.

Summer assorted currants

Varieties of red and black currants are quite common, but white ones are not grown everywhere. Prepare a compote from those berries that you can purchase.

It is better to fill the jars with berries up to the shoulders; the drink turns out sweet and concentrated. In winter, use it to prepare compotes with the addition of dried fruits, orange and lemon zest.

Time – 1 hour 15 minutes. Yield: 4 jars of 0.5 liters each.

Ingredients:

• white, red and black currants – 600 g each;
• granulated sugar -600 gr;
• vanilla sugar – 10 g;
• water – 700-800 ml.

Plum compote without skin

Cooking process

You can make compote from frozen plums with or without pits. But, in any case, this recipe requires preliminary defrosting of the product. Place from the freezer into a deep bowl (bowl or small pan) and leave at room temperature overnight. In the morning, we begin to directly prepare a healthy vitamin drink.

Fill the pan with three liters of clean cold water. Bring the liquid to a boil. Pour sugar into boiling water and stir it. At this moment, the seething will stop and we need to bring the syrup to a boil again for the future compote. As soon as the water begins to boil again, place the plums (and the juice released from them during the defrosting process) into a container.

Cook the plum compote over moderate heat. Strong boiling can turn the fruit into ugly, boiled rags. The scale that collects on the surface of the drink must be periodically removed so that the compote remains beautiful and transparent. After fifteen minutes of very moderate boiling, the drink is ready to drink.

You can serve plum compote hot. It is quite acceptable to cool the drink and treat guests and your family to a chilled drink: many people like this option. The leftover compote will keep in the jar for about three days if you cover the container with a lid and place it in the refrigerator.

So, the technology for preparing compote:

• Boil water in a saucepan.
• Carefully place the undefrosted plums into the boiling liquid and cook for ten minutes.
• After the specified time, add sugar to the drink. Stir it lightly and continue to boil (at low heat) for another five minutes (we count the time from the moment of re-boiling).
• Let's prepare a sterile jar: place it on a dry, clean towel. Place the fruits in the jar (use a slotted spoon or spoon).
• Pour boiling prepared compote over the fruit. We immediately wrap the jar, wrap it in a warm blanket, turning it upside down.
• After the product has completely cooled, return the jars to their usual position and store the preservation in a cool, dark place.

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Plum and Pear Compote

Black currant. Recipes with black currants

Beneficial properties of black currant

Black currant is rightfully considered one of the most vitamin-rich berries. In terms of vitamin C content, only lemons, sea buckthorn, red currants and a few other berries and fruits can compare with it. This is a real storehouse of almost all vitamins, organic acids and mineral elements. Black currant berries and leaves have diuretic, diaphoretic, anti-inflammatory and restorative effects. Blackcurrant can be recommended for renal and hepatic colic (eat 3-4 handfuls of berries or 3-4 leaves, brew boiling water in a glass, leave and drink). In addition, berries and leaves, both fresh and dry, are useful for atherosclerosis, vitamin deficiency, hypertension, and gastritis.

Caution: Like all dark-colored berries, blackcurrants thicken the blood. Therefore, older people, especially those who suffer from thrombophlebitis, should consume berries and preparations made from them in moderation.

But adding leaves to tea leaves, especially in spring, along with flowers is useful for everyone, since such brewing helps to get rid of kidney stones and gall bladder and, in addition, is an excellent supplier of the first vitamins and biologically active substances to our body, weakened after winter .

BLACKCURRANT PREPARATIONS AND RECIPES

Blackcurrant juice without waste

1. Squeeze the juice

2. Add sugar (0.5 kg per 1 liter of juice).

3. Blend (that is, heat to 60 °C and immediately remove from heat).

4. Pour hot into sterile bottles. Roll up. Keep refrigerated.

5. Add a kilogram of sugar per 1 kg of cake to the presses.

6. Boil for 5-7 minutes, stirring continuously,

7. Place into sterile jars.

8. Roll up and cool under a blanket.

It is better to store in the refrigerator. Use for making buns and pies.

Concentrated blackcurrant compote

A liter container will require about 0.5 kg of berries and 0.5 liters of water, as well as 0.5 cups of sugar.

Preparation

1. Blanch the berries (dip the washed berries in boiling water in a colander for 1-2 minutes and immediately remove them as soon as the water starts to boil again).

2. Fill a sterile jar with blanched blackcurrants up to the shoulders and immediately pour boiling sugar syrup to the very top.

3. Roll up and cool under a blanket. Store at room temperature.

Syrup : per liter container you will need approximately 0.5 cups of sugar and 0.5 liters of water. Boil water with sugar and pour over the berries.

Note: when using, dilute with boiled water and add sugar to taste. You can prepare jelly or compotes, use it for filling pies and buns, draining excess juice through a colander. It is very useful to give such diluted juice for drinking to children or the sick.

Regular currant compote

For a liter container: a glass of berries and 0.5 cups of sugar.

Making currant compote

1. Blanch the berries.

2. Place in sterile jars and pour boiling sugar syrup

3. Roll up and cool under a blanket. Store at room temperature.

Black currant kvass

For 4 liters of water: 1 kg of berries, 400 g of sugar and 3-4 unwashed raisins (or a handful of unwashed raspberries or strawberries).

Preparation

1. Wash the berries and let the water drain.

2. Crush in an enamel bowl.

3. Pour warm sugar syrup over the berries, cover with gauze and leave for a day at a temperature not lower than 20 °C.

4. Filter, add raisins or raspberries for fermentation (there are wine bacteria on the surface of these berries). You can add 5 g of yeast to be more reliable and speed up the process. Cover the bowl with kvass with a lid or gauze.

Note : if the kvass is left in a warm room, it will be ready in about a day (immediately as soon as a head of foam appears, which should be stirred). Some of the kvass can be left in a cold place, then it will be ready in about a week. You can pour out some of the kvass as needed and put it in a warm room overnight so that it is ready in the morning.

Blackcurrant jelly

For 1 liter jar of berries you need to take 1 liter jar of sugar.

Preparation

1. You can simply squeeze the juice from pure berries and add the same amount of sugar to it. Place over very low heat (never bring to a boil!) and stir the jelly until the sugar is completely dissolved. Remove from heat and place in sterile jars, close with lids and refrigerate.

2. You can blanch a glass of berries and immediately pass them through a meat grinder while warm, along with the same amount of sugar. Place each portion in a common enamel or glass container. Then mix everything together thoroughly, cover with gauze and let stand for several hours until the sugar is completely dissolved, then put into jars.

3. You can crush the berries with a wooden mortar in an enamel bowl in portions, placing each one in a common enamel bowl. Then add sugar at the rate of 1.5-1.8 g of sugar per 1 kg of berries. After this, stir (you can warm it up slightly over very low heat) and place in sterile jars. Close and store the jelly in the refrigerator.

Note: it is sometimes advised to sprinkle a layer of dry granulated sugar on top of the jelly to prevent mold. This should not be done because the sugar will cause fermentation. It's better to pour a tablespoon of vodka on top.

Pastille from any garden berries

Ingredients

- 5 kg of berries,

- 3 kg of sugar.

Preparation

1. Cover the berries with sugar and leave for 4 hours, stirring occasionally.

2. Heat the mixture over low heat.

3. Pour some of the resulting juice for any use.

4. Cook the rest of the mixture until it thickens and separates from the bottom of the dish.

5. Cover the board with oiled parchment and place the mixture on it.

6. Level and place in a hot oven.

7. Dry, cut into small pieces, sprinkle the marshmallow with powdered sugar.

Store in a glass jar, tying the lid with parchment.

For marshmallows, you can use berries that are not of the best quality, such as bruised ones.

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