Simple recipe for red and white currant jam for the winter

Cooking features

In order to prepare tasty and healthy red currant jelly, which can be stored for the winter without fear that it will spoil, a number of points should be taken into account.

Regardless of the conditions under which currant jelly is stored, it should be made from good, undamaged berries. The berries should first be sorted and washed. Some people believe that there is no point in removing the stems from the berries, since the currants will still be ground through the sieve. In fact, for better preservation of the delicacy, it is still better to remove the stalks in advance.
The container in which the jelly will be prepared must be dry and clean. Aluminum cookware is not suitable due to its ability to release toxic substances during oxidation. Stainless steel, enamel, wood and ceramics, as well as plastic can be used safely.
Currant jelly is stored in glass jars, which must not only be washed well, but also sterilized and dried before filling. If the product was prepared without heat treatment or it was minimal, it can only be kept in a cool place, preferably in the refrigerator. Heat treatment allows the jelly to be stored at room temperature, provided that it is sealed tightly.
You need to put the jelly into jars before it has time to thicken, so they need to be prepared in advance.
In order for jelly made without cooking to “set”, you should not put it in the refrigerator immediately. It's better to do this in a day. You should not leave cold-prepared jelly at room temperature for a longer period.

The technology for preparing jelly is described in more detail in the recipes, on which, in particular, the storage conditions of the sweet preparation depend.

Classic redcurrant jelly recipe

Composition (per 1.5 l):

red currants – 1 kg;
sugar – 1 kg;
water – 0.2 l.

Cooking method:

Sort through the currants, remove the stalks and debris, bruised and rotten berries. Rinse the rest in running water.
Place the berries in a bowl or large bowl. It is better to give preference to dishes that are as flat and wide as possible - this way the heating and evaporation area is larger, which significantly saves the time of preparing jelly.
Pour water over the berries, place the basin on the fire and heat until the berries begin to burst and release juice.
Strain the currant juice, squeeze it out of the remaining berries, placing the berries in a sieve and rubbing through it with a wooden spatula. Try not to press too hard to avoid getting the berry skin into the jelly. If there is a lot of cake left and it would be a pity to throw it away, you can cook a delicious compote from it by adding sugar, water and a little citric acid.
Add sugar to currant juice and stir.
Cook the jelly over low heat, stirring constantly until it thickens. After 15 minutes, the berry mass will decrease in volume by about a third.
Divide the jelly into the prepared jars before it cools and seal them. Turn the jars over and wrap them up. After a day, put it in the pantry - this preparation stands well at room temperature.

Redcurrant jelly prepared according to this recipe turns out to be very thick and sweet. It is good to use for preparing various desserts.

White currant jam

Preparing jam is no more difficult than compote. For 1 kg of berries you will need 1–1.2 kg of sugar. The berries need to be separated from the stalk, washed and dried, spread on paper napkins or towels. Cover the currants with sugar in the proportions of tbsp. sugar per tbsp. berries Place in a cool place for 7–8 hours. Pour two 2 tbsp into the rest of the sugar. clean water and bring to a boil. Add candied berries to the boiling syrup and cook over low heat until the berries become transparent. Roll the jam into sterilized jars.

To ensure that the product is stored well, wash the currants thoroughly and remove the stalks

Eating vitamins is not only healthy, but also tasty. You can please your children in winter with unusual candied white currants.

A simple redcurrant jelly recipe

Composition (per 1.5 l):

red currants – 1 kg;
sugar – 0.8 kg;
water – 50 ml.

Cooking method:

Sort the berries, wash and dry. Add sugar.
Leave the berries for 10 minutes, stir – the sugar should become moist.
Pour some water into the bowl with the berries and place it on low heat.
Cook for 10 minutes after the water boils.
Transfer the resulting mixture into a colander and crush it a little with a spoon to release the juice. During this time, hold the colander over a clean bowl or other similar container.
Immediately pour the resulting mass into sterilized jars.
Seal the jars, turn them over, wrap them up. Once they have cooled, store them.

Jelly prepared according to a simple recipe turns out to be slightly less thick and sweet than the classic one, but it also stores well.

White currant marmalade recipe

Everyone loves marmalade, especially when it is prepared at home according to a proven recipe, without chemical additives or impurities.

Currant marmalade retains all the benefits of fresh berries. Your children will be delighted!

Procedure for preparing dessert for the winter:

Pour 2 tablespoons of water into the bottom of the pan, add 1 kg of berries and cook until completely softened.
Rub the resulting mass through a sieve, mix with sugar (2.5 tbsp.) and cook until tender. Check readiness drop by drop: it should not spread over the plate.
Pour the finished marmalade into molds and leave to harden. Roll in sugar and store in sealed jars in a cool place.

Advice. Another way to prepare white currants without sugar is pickled currants. Yes, yes, maybe it will seem strange to some, but currants prepared according to this recipe are perfect for meat and poultry. If you want to surprise your family and friends, be sure to prepare this for the winter.

Red currant jelly “Pyatiminutka”

Composition (per 1.5 l):

red currants – 1 kg;
sugar – 1 kg.

Cooking method:

After sorting and washing the berries, add sugar to them. Leave for 15–20 minutes.
Sterilize the jars.
Mix the berries with sugar and place the container with it on the fire. The fire must be strong enough, and the berries must be constantly stirred.
Cook for exactly 5 minutes after boiling.
Rub the berries through a sieve, making sure that nothing unnecessary (skins, twigs, if they were not removed immediately) gets into the jelly. It is better to leave more cake than to spoil the workpiece.
Place into jars and cover with boiled plastic lids.
Leave the jelly at room temperature for 18–20 hours, then put it in the refrigerator for the winter.

The jelly prepared according to this recipe turns out to be very tender. The minimum heat treatment time allows you to preserve a significant part of the vitamins present in red currants.

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 minutes
Jelly is one of children's favorite dishes. 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 with a detailed description of the preparation process will help you make a healthy preparation from this vitamin berry. Preparation time: 3 hours Product yield: 1 liter jar To prepare 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 the 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 such an albino berry - white currant. Read below for winter recipes from this garden crop.

Currant jam for the winter - 8 simple recipes

How nice it is to open a jar of fragrant berry jam in winter - a sunny, vitamin-filled piece of summer in a jar! And what variety you can get by preparing this sweetness. Brew various compotes, fruit drinks, serve as dessert with tea, cook pies and other delicacies.

Today we will prepare a winter treat from currants, black, red and even white!

The jam made from this berry is very tasty and healthy, and it itself is an invaluable storehouse of a huge amount of vitamins and microelements, and one of the richest sources of vitamin C. It is useful both during the cold season, and for the digestive system, and simply for maintaining normal immunity.

The recipes offered today will not force you to spend a lot of time in the kitchen. But the cooked jam will allow you to enjoy lingering at the family table on long winter evenings with your beloved family.

And the cooking methods, I think, will not go unnoticed by any lover of this tasty berry who visits us today.

Five-minute blackcurrant jam - a simple recipe for the winter

When cooking using this method, most of the vitamins and other useful substances will not have time to be lost during heat treatment. And you will receive a tasty treat with beneficial properties.

It is not difficult to prepare and very quick.

What you will need:

Black currant – 1 liter
Sugar - 1 liter (this is approximately 800 - 850 g)
Citric acid - on the tip of a knife
Water - 1.5 cups

Preparation:

1. Be sure to sort and wash the berries well. While the water is draining, remove the “tails” from each of them.

2. Pour the required amount of water into the enamel kitchen basin, which is already on the stove, and mix with sugar until the latter is completely dissolved.

When heating, try not to leave the stove and stir so that the sugar does not stick to the bottom.

3. When the syrup boils, carefully lower the previously prepared berries into it and wait for it to boil again. During this period, stir and cook for only five minutes.

4. After the required time has passed, you can add citric acid if desired and stir.

This is an optional ingredient, use it at your discretion. I don’t always add it, because I think that the berries have enough of their own sourness.

5. At the end of the cooking time, pour the jam into jars and close with lids that have been sterilized in advance. You can also use sterilized jars and you can take them of any size.

It is very convenient to pour the treat into jars of different formats - into small ones for serving with buns or just like that, and in a “larger” container for diluting juice.

Let our delicacy cool and you can put it in the pantry. It is better to store containers with contents in a cool, dark place.

Blackcurrant and raspberry jam for freezing for the winter

A stunning dessert for the winter, aromatic and delicious! At the same time, all vitamins and a real fresh taste are preserved. This is because we won’t torture either the berries or ourselves by cooking, we’ll just mix everything with sugar and freeze it.

Be sure to take a closer look at this recipe. It really is as good as it is simple!

We will need:

Black currant – 1 liter
Raspberries - 1 liter
Sugar - 0.5 liters (that is, approximately 400 - 450 g)

Preparation:

1. Sort the raspberries from bugs and spiders, leaves and other debris; no need to wash them. Grind in a meat grinder. I don’t recommend doing it in a blender, since it immediately whips up the mixture, and we only need to grind it.

2. Be sure to wash the currants well; you don’t have to remove the stems for this recipe - these are also vitamins.

But, if you are not a fan of such vitamins, then you can remove all the tails from the berries. And after cleaning, send the berries themselves for twisting.

4. Now in a kitchen bowl mix the twisted berries with sugar until it is completely dissolved. We give it a chance to stand so that it will surely disperse. Pack into plastic molds, cover with lids and freeze in the freezer.

Added sugar will prevent the treat from freezing. And it can be easily eaten with a spoon.

It’s a great pleasure to discover such a delicious dish in winter. The berries look as if they were just picked from the bush. It is also important that most vitamins and nutrients are preserved in such a preparation. So be sure to prepare this delicacy. You will not regret it!!!

Using the same scheme, you can prepare a frozen treat from absolutely any berries.

How to make blackcurrant and serviceberry jam

An interesting combination is obtained in this cooking method - sour currants and sweet shadberry. We will cook with maximum preservation of the nutrients of both berries. The jam turns out aromatic, beautiful and of course very tasty!

We will need:

Irga - 1 liter
Black currant – 1 liter
Sugar - 2 liters (approximately 1600 - 1700 g)
Water - 1 glass

Preparation:

1. Clean the currants from various debris and twigs, rinse well. Do the same with irga. Pour clean berries into a cooking basin and cover with sugar, give them time to release their juice.

Although, of course, very little of it will stand out, both one berry and the other have quite dense skin. Therefore, in this version we will use water when cooking.

2. Prepare the syrup by mixing sugar and water in an enamel pan, bring it to a boil while stirring.

3. Then carefully pour the finished syrup into a bowl with berries, put it on the fire and, stirring, wait for it to boil.

As soon as it boils, count down five minutes, while continuing to stir. And don’t forget to skim the foam into a bowl!

4. Pour our winter delicacy into sterilized jars and close with lids treated with boiling water.

We leave them to cool and then put them in the cellar. Sweet dessert for the winter is ready!!!

Redcurrant jam without boiling the berries

I would like to preserve as much as possible the necessary microelements and vitamins of super healthy red currants. And to maximize this effect, there is such a simple recipe, namely, preparing berries for the winter without heat treatment, that is, without cooking.

The blog already has an article on how to make delicious jelly from red currants. But there you need to first crush the berries, and then rub them through a sieve to get rid of the seeds.

Today’s recipe is simpler and faster, and will be made not in the form of jelly, but in the form of jam with seeds.

What you will need:

Red currants - 1 liter
Sugar - 2 liters (approximately 1500 - 1600 g)

Preparation:

1. Carefully sort through all the berries, remove all small debris, cobwebs, tails, twigs.

Then we rinse and place in a colander to drain. Then we place our beauty on a layer of paper towels to get rid of the water.

2. Transfer the berries to a glass or enamel bowl, cover with sugar and crush with a wooden mortar pestle or masher.

3. Mine carefully, don’t relax!) We should get a liquid consistency without whole berries, and the sugar should completely dissolve.

To do this, after completing the work, let the sweet mixture stand for two to three hours and stir it periodically.

4. Pour the resulting mass into jars that have been sterilized in advance. Add a couple of tablespoons of sugar to each container on top of the jam. This will provide us with a kind of “safety cushion” to prevent raw jam from fermenting.

Now you can close the lid, treated in boiling water. Leave for six hours at room temperature, and then send to a cellar or other cool place.

I usually store this delicacy in the refrigerator.

Currants twisted with sugar for the winter

Imagine, you open a jar of jam in winter, and from there comes the smell of the freshest black currants! How is this possible? Easily! Just follow the simple instructions to prepare this creation.

What you will need:

Black currant – 1 liter
Sugar - 2 liters (1500 - 1600 gr)

Preparation:

1. We sort the berries for small debris, rotten berries, tails, and bugs. Rinse and place in a colander to drain.

2. Grind all the berries together with sugar in a meat grinder.

Yes, yes... You heard right, we pour berries and sugar directly into the meat grinder in turn. Thus, the sugar crystals will already begin to dissolve by the time we twist the entire prepared amount.

3. Next, mix thoroughly so that our sweet ingredient is completely dissolved and pour into sterile jars.

Cover with lids and place in the refrigerator for two days to allow the mixture to thicken.

4. After a couple of days, put two tablespoons of sugar on top of the ruby sweetness in each container so that the surface of the jam is covered and close with lids treated with boiling water.

Now you can put the filled containers in the cellar.

And if there is space in the refrigerator, then it is better to store the thick, aromatic delicacy there.

Delicious treat with currants and orange

Sometimes you don’t want to cook only classic versions of jam. And I personally like, for example, when citrus fruit is mixed with berries - exotic and unusual.

If you are also a lover of multifaceted flavors, then join us, we will prepare blackcurrant and orange together!

What you will need:

Orange – 1 piece
Black currant – 1 liter
Sugar - 2 liters

Preparation:

1. Wash the berries thoroughly, having previously sorted them out of small debris and twigs. Place in a sieve to drain the water.

2. Wash the orange and cut it into slices so that it is easier to scroll. Of course, we remove the seeds; they are of no use to us here.

We also clean the crust. Its white part will give us unnecessary bitterness. But you can save the zest and grate it on a fine grater before slicing the citrus. It will give a great aroma.

3. Grind the currants through a meat grinder, followed by the orange, and mix everything thoroughly with the sugar until it dissolves.

Leave for three hours, during which time the components will release enough juice and the flavors will merge into a single whole. To do this, stir the mixture periodically.

4. We put our treats into sterilized jars and close them with lids that have previously been in boiling water.

You can put it in the refrigerator or other cold place.

Since we prepare this jam without cooking, the best storage place, of course, will be the refrigerator.

Jelly-like white currant jam

Jelly and jam lovers - this is for you! Delicious white currant jelly is simply an amazing delicacy that children love very much.

For this recipe you can use red or black currants, but this time we chose white ones.

What you will need:

White currants - 1.5 liters
Sugar with pectin - 1 liter

Preparation:

1. Remove tails, twigs and other unnecessary elements from the berries and rinse. Now we need to squeeze it to get a liter of juice. You can use a juicer or regular gauze for these purposes.

If you use the second method of obtaining juice, you can first crush the berries with a masher, and only then squeeze them out, it will be easier. Or you can grind the mixture through a sieve, as we did in the example with red currants.

2. Pour the resulting juice into an enamel pan, add sugar and pectin, mix and put on fire.

Bring to a boil and cook for 30 minutes, stirring occasionally throughout the cooking time. Be sure to remove any foam that forms.

3. Pour into sterilized jars, wait until it cools down and screw on with sterile lids. When pouring, don’t be alarmed that the jelly is too runny, this is normal; after standing for a while, it will hold together.

You can store such a blank in the basement, preferably in a dark place. This way it will not lose its color and all its taste.

Video on how to make blackcurrant jelly from 10 cups of berries and 11 cups of sugar

Here's another great recipe that I highly recommend checking out. Very tasty jam and an excellent explanation of the entire preparation process.

You'll have to do a little math, but the cooking process itself is not at all complicated.

It is better to close such a delicacy with screw or screw caps, and such a preparation can be stored at room temperature.

Such a variety of desserts can be made from currants, and of course this is not all. In fact, there are so many ways that it is certainly impossible to describe them all. But we tried to collect for you the best and most diverse in their diversity.

And we were pleased to offer you such, simple in nature, recipes for preparing this wonderful berry.

Take a little time to prepare healthy berries and enjoy eating this delicious delicacy all winter! Your loved ones will be happy all winter, and your guests will be pleasantly surprised!

Cook with us! Bon appetit!

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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 preparations 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. What remains is grandma's old method - rubbing through a sieve. To prevent the berries from resisting, they are scalded with boiling water.

Amber jelly for tea

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This chic dessert can become a favorite treat for the whole family when the cold weather sets in.

For the jelly you will need:

ripe white currants;
granulated sugar;
purified water;
a handful of red currants.

According to this recipe, making white currant jelly for the winter is quite simple. First, the washed berries are torn from the green bunches. Place in an enamel pan. Fill with clean water and place on low heat. Stirring constantly, look at the condition of the berries. As soon as the tender skin cracks, immediately remove the pan from the stove and cool its contents.

Then a portion of berries is placed on a clean piece of gauze. Squeeze thoroughly into a separate container. Granulated sugar is added to the resulting juice. Stir and place on low heat. The mass is boiled until it becomes a viscous consistency.

The finished product is placed in a steamed container and left open until completely cooled. Then the containers are covered with parchment paper. Store the jelly in the refrigerator.

Thanks to a handful of red currants, the dessert acquires excellent color and aroma.

White currant: jelly without cooking

These berries are the optimal raw material for this type of dessert, as 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.

Storage of workpieces

After closing the jar, you need to turn it over, cover it with a warm blanket, and leave it for a day.
Before sending for storage, be sure to check the tightness of the lid: it should be slightly pressed in and not click when pressed with your fingers.
Store jars of jam in a dark place, such as a pantry. The air temperature is preferably 14-18 degrees. In a warm room, the shelf life is reduced and the product may deteriorate.

White currant jam is a delicious preparation that allows the housewife to show her culinary imagination. For example, to achieve an unusual taste, you can add different ingredients: lemon, kiwi, orange. Or perhaps you will come up with an interesting idea with new ingredients, and you will end up with an original jam that no one else has!

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.

Rules for storing jelly

Jelly, as a dessert, can be stored in the refrigerator for no more than 2 days. Hermetically sealed containers can be kept in a dark, cool room for up to 2 years, or under room conditions for a year. Jam prepared without heat treatment can be stored in the refrigerator for about 6 months.

White currants differ from red currants only in color and slightly sweeter taste. This berry is also rich in pectin, so it is often used in cooking to make jams and jellies. Homemade white currant jelly keeps well until winter, since it is made only from berries and sugar, without additional thickeners. A delicious dessert with a beautiful golden color can be prepared in less than half an hour, using a simple recipe, without sterilization or hassle.

Ingredients for a 450 ml jar:

white currants – 350 g;
granulated sugar – 350 g.

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.

Vitamin jam in Slavic style

Since ancient times, our ancestors tried to prepare various pickles and marinades for the winter. However, sweet desserts were considered unique dishes. Traditional recipes for white currant jam were handed down to future generations. Today there are several options.

Consider one of them, including the ingredients:

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granulated sugar;
bunches of white currants;
water (2 glasses).

The proportion of products is approximately 1.5 kg of sugar per 1 kg of berries. Some cooks prefer the 1:2 option. It all depends on the desired result.

White currants are placed in a spacious container. Fill with water and wash thoroughly. The berries are then removed from the cuttings. To dry, lay them out on a paper towel or a dry countertop.

Next, according to the recipe, pour the white currants into a wide bowl. Cover with granulated sugar at the rate of 1 cup of berries, the same amount of granulated sugar. Mix well. Leave for about 12 hours for the juice to appear.

It is very convenient to sprinkle currants with sugar in the evening. The next morning the “semi-finished product” will be ready.

Pour 2 glasses of water into a small container. Bring to a boil. Pour in sugar. Boil the syrup for several minutes until it is completely dissolved. Then pour it into a container with berries. Mix thoroughly and place on moderate heat. When the currants become transparent, the jam is ready. The mass is carefully transferred into sterilized jars. Seal with tin lids. Store in the basement at a temperature not exceeding 10°C.

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 powdered sugar 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 wine

While the kids are waiting for delicious candied fruits, their parents may be interested in a recipe for white currant wine. For 10 liters of wine you will need:

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

Carefully sort the berries, remove twigs and spoiled fruits. Rinse, dry and squeeze out the juice. Pour 1.6 kg of sugar into the juice and put it in a cool place for 10 days.

White currant wine is a real dessert: aromatic, with a delicate taste

When the time is up, you need to alcoholize the wine. To do this, add vodka in a ratio of one to ten. Let the wine brew for another 5-7 days.

Add the remaining sugar to the wine, mix thoroughly and pour into bottles, which are then tightly closed and stored in a cool place. After two to three months, the wine 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.

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 currants – 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 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 start 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.