The beneficial properties of black currant have been known to people for a long time; the first mentions of the berry are found in ancient Russian chronicles from the 15th century. Nowadays, it is reliably known that it contains many useful substances that are valuable for humans. Mainly, it is an excellent natural concentrate of vitamins, pectin, citric and malic acid, microelements, and mineral salts.
The presence of vitamin C in black currants depends on the degree of ripeness of the berries, varietal characteristics, weather conditions and many other factors. In dry years, the amount of vitamins decreases by 25-30 percent, and in cold and rainy summers it increases.
The taste and smell of berries can hardly be compared with anything else. Berries, buds, shoots, and black currant leaves are considered beneficial.
My berry bushes grow along the fence. When the summer cottage was purchased, the first two plants planted were black currants, they were given to me. A lot of time has passed since those times; I bought many varieties myself and propagated them. Gradually the bushes grew, I selected promising varieties, and the berry harvest is always pleasing, my family and relatives are provided for for the winter.
BLACKCURRANT LEAVES. BENEFICIAL FEATURES
Black currant leaves contain a significant amount of vitamin C. The leaves can be used for medicinal healing throughout the entire growing season. The leaves are useful, speed up metabolic processes, improve blood counts, strengthen human defenses, stimulate the digestive system, lower fever, and are good components for preparing vitamin preparations.
I dry blackcurrant leaves. I use my supplies to make tea. Currant tea tastes pleasant and contains many microelements and vitamins.
- Add a tablespoon of crushed raw materials, pour a glass of boiling water, let it brew for 10-12 minutes, drink 2-3 times a day, 0.5-1 glass. Tea is a good thirst quencher; freshly prepared, it will fill your kitchen with the fragrance of black currants. It tastes wonderful, has an excellent general healing effect, removes poisons, and gently cleanses.
A healing tincture is prepared from the leaves. I make it with white wine and use it for fatigue. The tincture is indispensable for gastritis with low acidity:
I wash 2 handfuls of blackcurrant leaves, grind them in my hands until the juice appears, place them in a glass container, and pour in a bottle of white wine. I leave it for two weeks, when necessary, I use it according to Art. spoon before eating.
A drink is prepared from the leaves. Wash fresh leaves, weigh, chop with a knife, place in a glass container. Acidify boiled water with citric acid in an amount of 300 mg. add to chopped leaves (can be replaced with berry juice). Place the container in a warm place to brew; after a day, squeeze out the infusion through gauze. Use the drink only freshly prepared, 0.5-0.75 glasses per day, adding sugar (honey) for taste.
It is preferable to collect black currant leaves for harvesting in the summer and tear them intact. Dry by laying out a thin layer, always in dark places (attic, shed).
Fresh leaves are valuable for pickling, pickling vegetables and mushrooms.
How to make blackcurrant jelly without cooking - a recipe for the winter using a meat grinder
Blackcurrant jelly, made without cooking according to this recipe, hardens perfectly and “survives” until the deep winter cold without any problems. Granulated sugar acts as a natural preservative here. Turned into powder, it is instantly absorbed into the berry juice and gives the currant mass the necessary thickness. Its volume is twice the weight of the berries and, thanks to this, the product does not ferment or sour even during long-term storage.
Necessary ingredients for preparing blackcurrant jelly using a meat grinder without cooking
- black currant – 1.5 kg
- sugar – 3 kg
Step-by-step instructions for the recipe for currant jelly without cooking
- Wash the berries very thoroughly in running water, after removing twigs and leaves from them. Then spread it in one layer on several napkins so that excess moisture is absorbed into the paper as much as possible.
- Place a fine wire rack in a meat grinder and rotate the dried berries through it twice. Place the released juice separately from the denser part of the berries.
- Using a coffee grinder, turn granulated sugar into powder and pour it into the liquid juice part of the berries. Mix the mixture very thoroughly until it becomes smooth and uniformly fluid.
- Combine the liquid and dense parts of the berries together and mix until pureed.
- Place in clean, sterilized jars, close the lids and place in the refrigerator or basement, where the temperature never rises above 2-3 degrees.
BLACKCURRANT KIDS
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All available parts of the blackcurrant plant are useful - roots, buds, twigs, berries, leaves. The buds are harvested in the spring, when they are still resinous but have not yet opened. The buds are prepared in the same way as for birch trees - young branches are cut, tied into bunches, dried, and then beaten.
When pruning, do not throw away the branches; you can also collect currant buds from thin and soft branches and prepare medicines from them.
A tincture of buds treats foot fungus, cleanses the skin, and relieves itching. Prepare like this:
- Pour the buds into a 0.5 liter bottle without compacting it and pour vodka under the neck. Close tightly with a stopper and place in a dark place for two weeks.
A decoction of branches with buds, roots help with neurodermatitis, irritated skin, neurodermatitis:
Pour 2 cups of finely chopped shoots into a large saucepan with a liter of water, cook for 15 minutes over low heat, leave covered for an hour. Strain, use as a lotion - dip a cloth in the broth and wipe the skin. It is also used as a lotion for sore eyes.
A decoction of the kidneys, as a diaphoretic, is used for colds, and is invaluable for uterine bleeding:
Pour 2 cups of finely chopped shoots into a large saucepan with a liter of water, cook 15 Pour 1 tbsp with a glass of water. spoon of kidneys, cook over low heat for 5 minutes, leave for an hour, strain, drink 2 tbsp before meals. spoons.
Tuna tartare with black currants
Photo: Insight Restaurant
Recipe by Alexander Railyan, chef of the Insight restaurant
- 60 g tuna
- 10 g smoked butter
- 5 g Yalta onion
- 1 g lemon zest
- 1 g mint oil
For pickled currants (30 g per 1 serving):
- 200 g black currants
- 40 g sugar
- 10 ml yuzu juice (a type of citrus fruit)
Step 1. Mix currants, yuzu juice and sugar and leave overnight at room temperature.
Step 2. Cut the tuna into cubes.
Step 3. Mix tuna, finely chopped onion, lemon zest and oil. Serve with pickled blackcurrants.
WHAT CAN BE COOKED FROM BLACKCURRANTS
I have many useful recipes in my collection, some of which I share with you.
Blackcurrant berries are prepared in various ways.
PUSHED BLACKCURRANTS WITH SUGAR
This is the most common method, simple and preferred by many housewives. The advantage of the method is the preservation of full taste and aroma.
Sort through the fruits, remove the branches and sepals, rinse, and place on a paper towel to dry. Crush with a wooden pestle in an enamel saucepan (grind in a meat grinder), add sugar (1.5-2 kg per 1 kg of berries), mix well. Place the berry mixture in washed, dry glass jars or bottles with a wide neck and cover with lids. For storage, prepare a dark, cool place.
BLACKCURRANT JUICE
A few years ago I purchased a TALLeR juicer made in the UK. I am happy with my purchase. I start canning juices as soon as berries, fruits, and vegetables ripen. For example, to extract juice from 1 kg of blackcurrant berries, you will need at least 100-200 grams. sugar, you will agree that it is economical. The output is 750 ml of canned juice, the time taken is 40-45 minutes. I seal the juice in three-liter jars, it’s more convenient for me. In winter we drink it with the whole family, the natural juice is very concentrated, you have to dilute it with cold boiling water.
Look at the appearance of my juicer
How to freeze blackcurrants
Low-quality berries spoiled by pests, fallen leaves, debris are removed from freshly picked fruits, and washed. Next, shake slightly to remove any remaining water, place on a towel to dry in an even layer, and pour into a container. Milk bags, boxes, and containers are used for packaging. To compact, the container is shaken, loaded into the freezer, and the product is stored until the winter. A 0.5 liter container contains approximately 450 grams. berries
There is a quick way to freeze. Make a baking tray from cardboard equal to the area of the freezer, the height of the sides is 2-2.5 cm, cover it with clean paper. Pour the fruits onto a baking tray in no more than 2 layers, quickly freeze them, and put them in a container for storage.
Frozen berries are stored at a temperature of 1-3 degrees. Defrosting the fruits must be done gradually, since with rapid thawing, the beneficial properties of black currants deteriorate and the amount of vitamins decreases.
Thawed berries are practically no different from fresh ones; the taste and beneficial properties remain at the same level.
HOW TO DRY BLACKCURRANTS?
Blackcurrant berries are dried at temperatures up to 65 degrees, in a dryer or ovens. The fruits are dried in advance, providing air access, and arranged in a thin row. The dried berry has a slightly sweet and sour taste, is slightly astringent, with a subtle odor.
Dried fruits, like tea, can be brewed in a thermos - a glass of boiling water, a tablespoon of dried fruits, leave for 6-8 hours, strain, adding honey or sugar to taste. A steam is prepared from dried berries - pour 2 cups of boiling water over 50 grams. fruits, place in the oven for 20 minutes, drink warm (a glass or half a glass 20 minutes before meals, 2-3 times).
BLACKCURRANT LIQUEUR
An excellent healthy liqueur made from black currant fruits, which has long been recommended by folk healers:
- Combine a glass of vodka with a glass of black currants, add sugar syrup, and leave. Take for colds according to Art. spoon 2-3 times a day, washed down with hot tea (this medicine is not for children!).
BLACKCURRANT DRAW
Wipe a glass of prepared berries, squeeze out the juice, put in the refrigerator. Pour the pulp with a liter of hot water, boil, strain, add 0.5 cups of sugar, bring to a boil, strain again, cool. Pour chilled juice into the fruit drink as you use it.
BLACKCURRANT SAUCE
Rinse 400 gr. berries, rub, place berry puree in boiling berry syrup (from 600 grams of sugar), simmer over low heat for 2 minutes. Serve with desserts such as ice cream, cream, and puddings.
I advise you to read: treating heartburn at home.
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Recipe for blackcurrant jelly with gelatin for the winter
If you are not satisfied with the thick concentration of the jelly, add gelatin to guarantee. It is not at all necessary to grind the berries into a paste. If you like to see berries in your blackcurrant dessert, chop them with a masher, not completely.
Required:
- Currants – 500 gr.
- Gelatin – 12 gr.
- Sugar – 150 gr.
Step-by-step instruction:
Crush the clean berries with a masher. Or set aside some of the whole berries and puree the rest in a blender. Pour out some juice, you will need it later (100-150 ml is enough).
Add sand, stir and leave alone for an hour.
After the appointed time, make sure that the sugar has dissolved. It's okay if this doesn't happen. Stir, helping the sugar disperse throughout the currant mass.
Soak the gelatin for 10 minutes, adding the juice that was poured in advance. Then put it on gas to warm up.
Place the pan with currants on the stove and turn the heat to low. After boiling, pour in the gelatin.
Cook for 5-7 minutes. Remove, pour, let stand until cool. Cover with a nylon lid and store in the refrigerator.
Blackcurrant with sugar and boiling
If you prepare the jam correctly, it will preserve the berries with all their beneficial properties. During processing, currant berries practically do not lose their valuable qualities that are beneficial to the body. In our country, making blackcurrant jam is a traditional activity. By consuming it in winter, our body receives the necessary vitamins and the immune system is strengthened.
Ingredients:
- sugar – 1 kilogram;
- currants – 1 kilogram;
- water - 1 cup.
Next, cook the jam
The berries must be sorted, washed and dried. Then we begin the cooking process itself. Black currants release juice slowly, unlike wild strawberries and strawberries, and therefore require more granulated sugar. Proportions can vary from 1 to 1 to 1 to 1.5 (currants, sugar).
To get a tender and tasty jam, before cooking, you can blanch the berries in boiling water for several minutes, then cool in cold water.
Use spring or filtered water. Store-bought drinking water is also suitable.
Pour water into a saucepan or basin (preferably use enameled ones), add sugar there. Then put it on the stove and wait for it to boil.
After waiting for it to boil, add some currants and boil for a couple of minutes, stirring.
Gradually add sugar and currants. We do this every five minutes - stack. berries, stack sugar one at a time.
Make the heat low and cook, stirring gently and removing the foam.
The jam needs to be poured into jars before it cools down. We sterilize the jars in advance.
Close the lids and turn them over.
Lids should be used that do not oxidize, since black currant berries are prone to oxidation.
We put it away for storage. Room temperature is fine.
Simple currant dishes
Currants belong to the Kryzhovnikov family.
There are about fifty species of this plant. Currants grow in Asia, Europe, and North America. It is a shrub that produces fruits - berries - during the ripening period. Depending on the variety, the size and color of the berry can vary. Currants are used to prepare various dishes. You can find currant recipes with photos here, and cook them yourself at home. Depending on the complexity of the dish and the number of servings, cooking may take different times. For cooking, use fresh, canned or frozen currants. Juices, fruit drinks and other drinks are best prepared from fresh berries. And you can use frozen currants for making baked goods, sweet desserts and various other dishes. Frozen currant dishes: pies and cakes, puddings, marmalade, yogurt, jelly, compote, smoothies, muffins, cakes. In order to prepare baked goods or drinks from frozen currants, you need to defrost them naturally (do not defrost them in the microwave, as the berries may lose their original properties).
The most common types of currants are: black, red, white. These types of crops are grown in gardens and cottages by many people. Dishes with black currants are tasty and have a sweet and sour taste. Black currants can be added to baked goods, made into jam and various drinks.
How to make blackcurrant jelly in a cold way - a simple recipe for the winter
By making blackcurrant jelly for the winter using the cold method using this recipe, you can kill two birds with one stone. Firstly, the finished product will turn out to be very juicy, rich and tasty, and secondly, the berry, which is not subjected to heat treatment, will retain maximum beneficial properties and will help protect against seasonal colds during severe frosts and strengthen weakened immunity.
Necessary ingredients for the cold method of preparing currant jelly for winter
- black currant – 1 kg
- granulated sugar – 2 kg
Step-by-step instructions for a winter recipe for currant jelly
- Sort the currants, leaving only dense, whole fruits. Remove the twigs and leaves, and wash the berries themselves very well in running water and place them on a clean linen towel so that the fabric absorbs all excess moisture.
- Rub completely dry berries through a kitchen sieve.
- Combine the liquid part with sugar and mix very well, trying to ensure that the sugar crystals are absorbed into the juice and dissolved in it.
- Using a mixer, turn the dense part of the berries remaining in the sieve into a homogeneous puree and pour into the currant-sugar juice.
- Mix thoroughly until the mixture acquires a soft, creamy consistency.
- Pack into dry, sterilized jars, cover the top under the neck with a thick layer of sugar and screw on the screw caps.
- For storage, place in the refrigerator or any other place where the average temperature does not exceed 1-2 degrees Celsius.
Recipe 3: five-minute blackcurrant jelly (with photo)
- Black currant – 2 kg
- Sugar - 2 kg
- Water - 3 cups.
I want to warn you right away that not every berry is suitable for it. After all, the density of the jelly depends on the amount of pectin in them. Therefore, we take “real” currants, that is, not hybrid ones. Of course, she doesn't look so chic. Small, sour, but so fragrant. No hybrid has such an aroma.
The berries were selected, washed and MUST be dried. Now let's take a look at the banks. They need to be thoroughly washed and sterilized so that by the end of cooking the jam they are dry.
Place the currants in a bowl and fill with water. Someone will say - why dry it if we then fill it with water? The answer is - to prevent the increase in plain water due to the water that drains from the berries. This can have a detrimental effect on the density of the jelly in the final result. Place on the fire, bring to a boil and simmer over medium heat for exactly 10 minutes.
Then very quickly add sugar and mix. Bring to a boil and cook at a low simmer for exactly 5 minutes. And we film.
Pour into jars, personally I pour the berries and syrup into separate jars, cover with a cloth and let cool completely. After that, cover with lids and put in the refrigerator for a week. This is a must.
But after a week we put it in the cellar or any cool place. Here you can see what a difference it makes after a week.
