What to make from redcurrant recipe. Red currant blanks for the winter, recipes. Redcurrant compote for the winter

So the red currant bloomed in my garden, I have been collecting all kinds of preparations for the winter from it for many decades. And not just because you like the berry, it is very useful, and some goodies are obtained only from it. What a fragrant compote, a jar is drunk by the family in one evening. And the jelly is unimaginably shimmering in the sun, it won’t work out of any other berry.

Some argue which of the currants is more useful, black or red. Yes, they are all good in their own way, their composition is different and the effect on the body too. But both are useful.

Redcurrant has the ability to lower blood sugar levels, which is very necessary for diabetics. It is also a good diaphoretic and diuretic. It can remove toxins and toxins from the body. Well, and, of course, vitamins that are transferred to all products made with soul and love for a long winter.

Redcurrant for the winter, recipes

Personally, I know a lot of redcurrant recipes. I have a fairly large area for bushes. But I try to use recipes with little or no heat treatment. The taste is delicious, but I want to keep more vitamins that we need so much in winter.

There are many recipes for which the berry needs to be chopped. With modern kitchen helpers, this is not a problem, but I still prefer to rub it through a sieve or squeeze the juice through cheesecloth, somehow it turns out tastier.

Red currant jelly

Yes, it is with this recipe that you need to start, because it is from the red currant that jelly is best obtained. The berry is gelled superbly without any additives.

We will need:

• Kilo berries
• Kilo of sugar
• Half a liter of water

How to make redcurrant jelly:

We thoroughly wash the berries and select the twigs, remove the tails. we fall asleep in a container and fill it with water, turn on the average temperature and bring to a boil, just until the moment when the water begins to spurt. We remove it from the stove and install a colander on another saucepan, where we will drain the liquid and wipe the juice. In order to achieve pure juice without stones and skins, take a fine sieve and a wooden spoon. A berry that has already been in boiling water is very easy to wipe. We rub the juice into the water where it was boiled.

Separately, we will prepare a marlechka, folded four times, in order to squeeze the cake well. We will get pure juice in a saucepan, into which you need to pour all the sugar at once and put on fire, first set the average temperature, then, after boiling, reduce and cook for half an hour.

When time passes, jelly can be poured into jars, take small ones, no more than half a liter. On top of the jelly, you can pour a teaspoon of sugar or put parchment. When cooling, the jars do not need to be turned over.

"Live" redcurrant jam without cooking

This jam is stored only in the refrigerator, so you can’t make a lot of it. But what is the use of one jar, open in winter, how many vitamins !!!

What will be needed:

• A kilo of berries
• Two kilos of sugar

How to prepare live vitamins:

As always, at the beginning we need to sort out the whole berry. Here it is impossible to prevent the ingress of unripe fruits or already overripe berries, we also carefully remove all the tails. Then you need to properly drain the water and dry the berry.

We will sterilize all the items that we will use to make this jam, you can simply scald it with boiling water.

We scroll the berry in a meat grinder, it’s easier for me to chop with a blender. Then carefully wipe it through a sieve to remove all the bones. Pour sugar into the resulting juice. Yes, you still need to squeeze the cake, there is a lot of juice left. Stir the sugar with a wooden spatula or spoon until completely dissolved. Then we lay out the jam in sterile dry jars and put it in the refrigerator.

Red currant jam

If jelly can be added as a filling to cakes and shortbread pastries, then redcurrant jam is just great in a homemade holiday cake.

To prepare it, we will take:

• Kilo of currants
• One and a half kilos of sugar
• Half a liter of water

How to make jam:

It takes longer to cook jam than jelly, but it is somewhat easier. We also thoroughly wash the sorted berry and leave it in a colander. Let's boil a little water in a saucepan and in the same colander we will lower the berry for a couple of minutes for blanching. Then we pour it into the container where the jam will be cooked until tender, and trample it with a wooden pestle, or you can knead it with a wooden spoon.

Pour water into the berry mass and immediately add all the sugar. We begin to cook, the process will be long, you need to boil more than twice. Then you need to check that the drop does not spread. That's when it'll be ready. It remains to decompose into jars. You can store it at home.

Red currant jam

We will need:

• A kilo of berries
• Kilo of sugar

How to make redcurrant jam:

We sort the berries and wash them under the tap in a colander, leave it for a while so that the water is glass. But do not leave it like this for more than half an hour, the lower berries will begin to choke.

Pour the berries into a stainless steel bowl and pour the whole volume of sugar at once. let stand for a couple of hours, no longer needed, currants give juice very quickly.

We transfer the container to the stove and, while stirring, bring to a boil, boil for only a couple of minutes, this is enough for red currants. Immediately pour everything into jars and can be stored under nylon lids if they are tight.

Red currant jam

Jam is made in almost the same way as jelly, only the mass is thicker, due to prolonged boiling. Jam is very convenient to store, no refrigerator is required, and homemade cakes with it are very tasty.

What you need for jam:

• Kilo red currant
• Kilo of sugar

How to cook redcurrant jam:

For jam, you can also take an overripe, rumpled berry. we sort it out, wash it and remove the water, you can sprinkle it on a towel in one layer to dry. Then we crush the berry with a wooden pestle. If you don’t like the bones in the jam, you can also rub it through a sieve.

We mix the berry mass with sugar immediately in the cooking container and begin to cook. First, you can set the average temperature until everything boils. But then you definitely need to reduce and cook already at the very minimum, you will have to cook for a long time until you achieve the desired consistency. The marmalade is usually ready when it begins to flake off the sides of the pot. Jam, like jam, can be stored in a regular cabinet in the kitchen.

Red currant juice

Natural and fragrant, everyone likes it without exception. Prepares quickly and keeps well.

What will be required:

• Three kilo berries
• Half a kilo of sugar
• One and a half liters of water

How to make juice:

We sort out the berries, but the twigs can be left, it will be more fragrant, and they do not interfere. Pour water in a saucepan and cook for about 10 minutes. Then you need to strain the berries and rub through a sieve, you can squeeze through cheesecloth, so it turns out better. Pour sugar into the resulting juice and let it boil over low heat for five minutes. Pack in jars.

Red currant compote

Something, but I always close a lot of redcurrant compote, because we start drinking it without waiting for winter, but as soon as the jars cool down.

What we will need:

• Berry
• Sugar

How to cook:

Wash the berries well. I don’t cut ponytails for compote, on the contrary, I try to pick more with clusters, they look so beautiful. I make compote only in three-liter jars. I fill with berries by a third, maybe a little more. I measure the amount of water, just pour cold water into a jar of berries and then pour it into a saucepan.

I add one and a half cups of sugar to each three-liter jar, boil the syrup, it should cook for about five minutes until it becomes transparent. and immediately pour boiling into the berries, to the very neck, so that there is no air left in the jars. I roll it up, turn it over on the lids and wrap it in a warm blanket.

Whatever you say, it is very convenient to make jam this way. Some generally cook all the jam only in a slow cooker.

What will be required:

• Two kilos of berries
• One and a half kilos of sugar

How will we cook:

It is necessary to rinse the berry, remove all debris and allow to dry. Then we fall asleep in a bowl with sugar and let stand until the juice begins to appear and the sugar melts. Stir with a wooden spoon and cook for 20 minutes in the stew mode with the lid closed. Pour into jars immediately.

Redcurrant jam with apples

We will need for cooking:

• Kilo berries
• Half a kilo of apples
• One and a half kilos of sugar
• Lemons half a teaspoon

How to cook:

The berry needs to be washed, all debris removed and spread out to dry in one layer. Apples need to be freed from the core and peel, cut into small cubes and, so as not to darken, hold for half an hour in water with citric acid. Then drain the water off them and let them dry as much as possible.

You need to pour sugar into the water and boil the syrup, then pour the dried pieces of apples into it and cook for ten minutes. Then pour the berries there and just bring to a boil. Allow to cool, at the end put it back on the stove and cook until it is ready. Pack in jars.

Frozen redcurrant

Of the ingredients, you will only need a clean berry without debris, preferably dried and of good ripeness.

How to cook:

Sort the berry itself, wash it and spread it on a towel in one layer. Wait until dry. Then lay out in containers or bags and immediately place in the refrigerator, in the freezer. You can store such a berry until the next season, if you do not defrost it. In winter, you can cook compotes from it, eat it simply with sugar, add it to the fillings.

Red currant is a bright red berry with a pleasant sourness. It produces a special transparent jelly, refreshing juice, delicious desserts and pastries, bright sauces for meat and fish dishes, sweet liqueurs and liqueurs. Redcurrant goes well with other berries, fruits and perfectly complements them with its taste properties.

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Recipe 1: Cold Cooked Jelly

Cold-cooked redcurrant jelly retains its taste and vitamin properties. It will be an excellent preparation for tea, desserts, sauces.

Ingredients:

Cooking method:

1. Add sugar, citric acid and mix well until the sugar is completely dissolved.
2. The resulting mass is laid out in glass jars on top, crushed with sugar and closed with plastic lids.
3. Keep refrigerated.

Helpful Hints:

• You can use a mechanical juicer to avoid foam.

Recipe 2: Redcurrant Marmalade

Red currant berries are rich in pectin and are ideal for making homemade natural marmalade. Marmalade is a good substitute for other store-bought sweets and does not harm the figure. It will also be a great treat for kids.

Ingredients:

• Red currant berries - 2 kilograms.
• Sugar - 2 kilograms.
• Citric acid - 1 teaspoon.
• Vanilla sugar - 10 grams.

Cooking method:

1. Rinse red currant berries, dry, separate from twigs.
2. Grind everything in a meat grinder and grind through a sieve, separating the juice from the skin and seeds.
3. Mix the resulting juice with sugar, citric acid, bring to a boil, remove noise and boil over low heat, stirring occasionally.
4. Boil until the volume of the mass decreases by 1.5 times. At the end of cooking, add vanilla sugar.
5. Cover a baking sheet with cling film, pour the marmalade mass and let it cool.
6. Place the cooled mass on the board by turning it over, placing the board on top of the baking sheet.
7. Cut into diamond-shaped or other figures, roll in granulated sugar or powdered sugar.

Helpful Hints:

• Marmalade can be poured into jars, closed with a lid for storage and use if necessary.
• Store sliced ​​marmalade in a cardboard box, lining each layer with parchment paper.

Recipe 3: Pie with cottage cheese and red currants

Loose dough, tender curd soufflé is perfectly complemented by refreshing sourness of red currant. Children and adults will be happy to appreciate the palette of taste qualities of the pie.

Ingredients:

Cooking method:

1. Add softened butter, granulated sugar, vanilla sugar from one bag, baking powder for dough to the sifted flour and grind into crumbs.
2. Add the egg and knead the dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.
3. Grind cottage cheese through a sieve, add powdered sugar, eggs, vanilla sugar, sour cream.
4. Beat with a mixer until smooth.
5. Cover the springform with parchment paper.
6. With your hands, lay out and smooth the dough over the entire bottom of the mold, forming sides about 4 centimeters high.
7. Prick the bottom with a fork and chill in the refrigerator for 15 minutes.
8. Wash currant berries, dry and cut off from the branches.
9. Put the curd filling into the form with the chilled dough, put the red currant berries in an even layer on top of the filling.
10. In a preheated oven to 180 degrees, put the cake to bake. Bake 30-40 minutes. Allow the cake to cool in the form.
11. Put the cake on a dish, decorate with powdered sugar, a sprig of red currant and a mint leaf.

Useful advice:

• Butter can be replaced with butter margarine.

Recipe 4: Yogurt and Redcurrant Energy Breakfast

A good start to the day for those who monitor their figure and health. Yogurt with cereals will saturate you, and red currants will add vitamins and pleasant sourness with their presence.

Ingredients:

Cooking method:

1. In a bowl, mix yogurt, honey and lemon zest until smooth.
2. In a glass, alternately put 2 tablespoons of a mixture of yogurt, 2 tablespoons of berries, repeat the layers.
3. Sprinkle cereal on top and garnish with fresh red currants.

Useful advice:

• You can take a mixture of cereal flakes to taste.

Recipe 5: Protein baskets with red currants

A very airy dessert with a delicate curd cream and a slight sourness of red currant berries will appeal to everyone without exception. It will be a good decoration for the holiday table.

Ingredients:

Baskets:

• Red currant berries - 200 grams.
• Cream 33% - 150 milligrams.
• Cottage cheese - 400 grams.
• Lemon zest - half a teaspoon.
• Powdered sugar - 100 grams.

Cooking method:

Baskets:

1. Beat the whites with a mixer until soft peaks appear, gradually adding sugar and a little (on the tip of a knife) citric acid for stability.
2. Beat until a shiny and strong foam is obtained.
3. Fill the pastry bag with the protein mass and deposit it in a circle in the form of nests on a baking sheet, previously covered with parchment paper for baking.
4. Put the meringue in a preheated oven and bake at 100 degrees for about 1.5-2 hours.
5. The color of the meringue should remain white after baking.

1. Rinse red currant berries, dry and remove twigs.
2. Grind cottage cheese through a sieve, add powdered sugar, lemon zest and beat with a blender.
3. Whip the cream with a mixer into a thick foam.
4. Combine cottage cheese mass with whipped cream and knead until a homogeneous consistency.
5. Cooled meringue baskets alternately fill with red currant berries and curd cream.
6. Top with a sprig of red currants.

Helpful Hints:

• Proteins must be cooled before whipping.
• The top of the dessert can be decorated with grated chocolate and a mint leaf.

Recipe 6: Cottage cheese dessert with red currant

A delicious dessert that sour lovers will love. Curd dessert will also appeal to children who do not like cottage cheese in its usual form.

Ingredients:

Cooking method:

1. Rinse red currant berries, dry and remove twigs.
2. Beat cottage cheese, powdered sugar and lemon zest with a blender.
3. Whip the cream with a mixer until stiff peaks form.
4. In a bowl, mix the curd mass and whipped cream until smooth.
5. Lightly toast the cashew nuts and grind into large crumbs.
6. Melt the chocolate in a water bath.
7. In a wide glass, put alternately 2 tablespoons of airy cottage cheese, 2 tablespoons of berries, repeat the layers.
8. Top with melted chocolate and sprinkle with cashew nuts.

Helpful Hints:

• You can use other nuts to taste.
• Chocolate can be grated or chopped into large crumbs.

Recipe 7: Redcurrant Muffins

Red currant muffins have a pleasant taste with sourness. Suitable as an addition to breakfast for tea, coffee, milk.

Ingredients:

Cooking method:

1. Rinse the berries of red and black currant, dry and remove the twigs.
2. In a bowl, beat softened creamy margarine, sugar, salt, eggs, kefir.
3. Quench the baking soda with vinegar, add to the mixture and stir.
4. Sift the flour, add the baking powder and combine with a liquid mixture, stirring constantly until a smooth, uniform consistency.
5. The dough should be the density of sour cream.
6. Pour the berries into a bowl with the dough and gently stir.
7. We fill silicone molds to half, since the dough rises 2 times during baking, put it on a baking sheet and send it to a preheated oven to 180 degrees for 20-25 minutes. Cupcakes should take on a golden color.
8. We take out the finished muffins from the oven and let them cool, turn the molds over and they easily pop out of them.
9. Put the muffins on a plate and you can serve with tea.

Helpful Hints:

• Berries of red and black currants can be taken fresh or frozen.
• Do not defrost frozen berries so that the juice is not allowed.
• Muffins will be more appetizing if you decorate with powdered sugar on top.

Recipe 8: Yeast Pancakes with Red Currants

Yeast pancakes with red currants are very easy to prepare. They are tasty, tender and airy.

Ingredients:

Cooking method:

1. Combine warm milk, 1 tablespoon of sugar, yeast and 1-2 tablespoons of flour in one container.
2. Put the container with the dough in a warm place.
3. Add salt, mashed yolk, sugar, melted butter to the dough, knead, gradually adding the sifted flour.
4. Knead the dough and send for proofing for 1 hour.
5. Add a little more flour and send the dough back to a warm place.
6. Sprinkle currants with flour, add it to the dough.
7. Heat vegetable oil in a frying pan.
8. Put the dough in small portions and fry for 2-3 minutes on both sides.
9. Place cooked pancakes on paper towel to remove excess oil.

Helpful Hints:

• The dough can be put in a heated oven up to 60 degrees for 15 minutes.
• For frying, you can use olive oil, it is less absorbed, unlike sunflower.

Video

I make redcurrant jelly every year. To do this, crush the currant along with the twigs. I shift the resulting mass in portions into gauze and squeeze the juice. I mix it with granulated sugar in a ratio of 1: 2 and leave it for a while at room temperature to dissolve the sugar. I stir occasionally. Then I transfer the jelly into jars and store in the refrigerator. The taste of this jelly is obtained natural due to the fact that the berry does not undergo heat treatment and more useful vitamins are stored in it.

From red currant you can cook a lot of delicious things for the winter: make ice-cold red jam for the winter from raw currants, as well as jams, marmalade, jelly and other delicious preparations.

Among other things, red currants can be added when harvesting vegetables in jars for the winter to improve the taste, for example, make red currant cucumbers. So preparations can be not only sweet, but also in the form of pickles and marinades, as an addition to vegetables.



There is also a recipe adjika from red currant

It turns out very beautiful in appearance and appetizing, it will surprise everyone with an interesting and unusual taste.

Let's take the prescription products:

red currant - 400 g,

bell pepper one piece,

four chili peppers

garlic - 4 pieces,

half a glass of salt

one glass of sugar.

Everything you need is ready adjika.

Rinse the currants, rinse and de-seed both types of pepper, peel the garlic, and then chop with a blender / meat grinder.



The next day, you can transfer to clean, sterilized jars, cover with lids, close tightly and store until winter inside the refrigerator.

Enjoy your meal!



You can make jam from red currants for the winter. Another good thing is redcurrant jelly without heat treatment. At the same time, the berries perfectly retain all their useful properties until the new harvest. To prepare the berries, you need to wash, grind with a combine, mix with sugar one by one and stir with a blender. The resulting mass is laid out in jars.

I know that almost no one cooks redcurrant jam. It turns out too watery, and the berry floats like a skin.

In order to preserve the aroma and beneficial properties of it, they make redcurrant jelly, squeezing the juice in any way and mixing in proportions of 1: 1.5. This means taking at least 1.5 kg of sugar per liter of juice. Stir until sugar dissolves, pour into clean jars.

Keeps well in the refrigerator. The taste and color are great!

In winter, you can spread it on a bar, add it to tea or kefir, getting natural yogurt.



You can cook a lot of everything from red currant, both for the winter and for dessert now - jellies, jams, marmalades, jams, compotes, etc.

Here are traditional and original recipes for red currant blanks.

Red currants are frozen and added when cooking compote, canned for the winter with berries and vegetables, and various dishes are prepared for the dinner table dessert. You can make ice cream from red currants, the recipe will require:

• 300 grams of red currant juice,
• 1 pack of cream
• 100 grams of sugar.

Add sugar and cream to the ground berry mass. Beat until smooth. Freeze in molds overnight. In the morning popsicles will be ready.



You can make a sauce from red currants and serve as a side dish.

The best jelly is obtained from red currants. To do this, a fresh berry must be rubbed through a fine sieve so that the bones do not fall. Add sugar to the puree. I add enough to double the volume. You need to prepare small jars in advance. Stir the puree until the sugar dissolves, then pour it into jars, after a while it will thicken, I pour a little granulated sugar on top of the jar. This puree is good all winter. I always add a little puree to sour cream, it becomes a pleasant pink color and sour. With such a puree, very tasty white ice cream ice cream. You can add it to sand baskets, and just with tea in winter it is very tasty and healthy.

Red currants can hang on bushes for a very long time, almost until autumn. Of course, you should not wait for it to fall off the branches, but still, you need to collect the just reddened one: let it hang, then it will be easier to separate from the branches. Although it is necessary to collect it for better preservation with twigs, but then, after washing the berries, they will have to be separated.

However, some housewives make compote for the winter from red currants with twigs: they say it turns out more fragrant. But it seems to me that they just don't want to mess around.

If you decide to make jelly from red currants, then the currants must first be simmered on fire, then it will be easier to wipe through a sieve. Pour into a basin, add a little water so that it does not immediately burn and heat over low heat until the juice begins to stand out. Then wipe, add sugar in the proportion of 1.5 kg per 1 kg of berries. Heat together with sugar until completely dissolved, boil until thickened and put in jars.

In the meantime, it comes down to blanks, you can cook a delicious redcurrant roll.

You can also make a sauce for meat from red currants: for this, it is enough to add mashed berries to the flour fried in butter, salt, add a little sugar and boil: simple, but tasty.

It is necessary to squeeze out the juice either with a manual auger-type juicer, or with a blender and a sieve. Then mix it with honey 1:3 by weight. Meda 3 parts. Pour into sterilized jars, close with ordinary nylon lids, store in the refrigerator.

Red currant berries can also be dried and added to tea in winter.

Also, red currants can be rubbed with sugar. Sugar 1:2 by weight.

You can make redcurrant compote for the winter.

Redcurrant is valued for its complex of especially valuable vitamins C and P, it also contains the substance coumarin, which regulates blood clotting. You can make a comp from currants; from, jelly, jelly, delicious muffins, sauce for meat dishes, jam, syrup, homemade wine. I don't think this is the whole list.

WHAT TO PREPARE FROM RED CURRANT

Currants are black, white and red, all of which are good in their own way, both fresh and in blanks. Oh, we have already given useful tips, now let's see what can be prepared and prepared from red currants, white currants are rarely used for processing and are mainly consumed fresh. Redcurrant is rich in vitamin C and vitamin P, contains pectin, tannins and colorants. Red currant is rich in pectin, due to this, jam and jelly preparations are well obtained from it. Redcurrant is an excellent product for processing. Compotes are twisted from it, juices are made, delicious jams and jelly are cooked. In addition, red currants are well suited for pickling. Pickled red currants are an excellent seasoning for meat dishes and. Currants are often used to decorate holiday dishes, due to their bright red berry color and tassel construction. What can be prepared from red currants? From red currants you can cook compotes, kissels, mousses and fruit drinks. We offer recipes for cooking from fresh red currant berries.

Prepare redcurrant jelly. To make jelly, you need to extract the juice from the berries. This can be done with a juicer or boil the currant berries until soft in a small amount of water, mash the berries and strain. Red currant juice should be 2 cups. Add 2 cups of sugar to the resulting juice and cook over low heat until 1/3 of the volume has evaporated. Pour the resulting redcurrant jelly into glasses or, if it will be used for storage, into prepared jars, corking and storing in a cool place. Excellent preparation - jelly without heat treatment from red currant, which is perfectly stored until the new harvest, retaining all its useful properties. Rinse the berries and lightly dry them. Then grind on a combine and mix with sugar, refrigerate for 3 hours. When the mass has cooled, mix well with a blender and put into prepared jars. Cork and store in a cool place. For 1 kg of berries you need 1 kg of sugar.

We advise you to cook sambuku from red currant berries. Wash the red currants and put them in a bowl. Pour in some water and cook for 10 minutes. Rub through a sieve, along with the broth. Add sugar, stir and cool. Beat the egg whites into the cooled mass and add the soaked gelatin. Whip until fluffy. Sambuk quickly decompose into bowls or vases and cool. Serve garnished with red currants. To prepare sambuca, you will need 3 cups of red currant berries, 1 cup of sugar, 4 proteins, 2 tbsp. tablespoons of gelatin

Let's prepare a delicious refreshing fruit drink from red currant berries. Grind prepared red currant berries in a wooden mortar and separate the juice by straining through cheesecloth. Pour the remaining cake with a small amount of water and bring to a boil, adding sugar to taste, then also strain and mix with the juice obtained earlier. Morse drink with ice cubes.

Redcurrant, rolled in its own juice. Separate the berries from the brushes and put them in a saucepan, heat until the juice appears. Put hot berries in prepared jars and compact so that they are covered with juice. Pasteurize jars at a temperature of 90 degrees. Half-liter jars -15 minutes. Then roll up the lids.

Cooking red currant jam. Remove the berries from the brushes. Prepare syrup based on 1 kg of berries 1.3 kg of sugar and 0.5 cups of water. Dip red currants in portions into boiling syrup. Cook over low heat in one go. Jam can be corked with parchment.

Pickled redcurrant. For marinade filling, you will need 1 kilogram of berries, 0.5 liters of water, 100 ml of vinegar and one kilogram of sugar. On a 1 liter jar, you can put 5 cloves, allspice peas and a little cinnamon. Fill the prepared jars with berries up to their shoulders and pour over the hot marinade. Roll up with lids and turn to cool.

Red currant sauce for meat and fish dishes. For such a preparation, it is necessary to squeeze the juice from red currant berries and add 100 g of sugar to one liter of juice. Cook over low heat until the volume is reduced to 1/3. Pour hot into jars and seal. Use as a sauce and condiment.

Frozen redcurrant. Redcurrant harvesting by freezing is rarely used, often it freezes into a lump or loses its shape, wrinkles. To avoid such problems, it is necessary to freeze red currants by separating the berries from the tassels. Arrange the berries on flat trays or boards, when they freeze, pour into a container for freezing. Another good freezing method is to freeze red currants in syrup. It is necessary to prepare 30-40% syrup, cool it and pour red currant berries placed in a container with syrup, then put in the freezer. This will keep the shape of the berries and their color. It is necessary to follow the rules for proper defrosting of berries. (See blanks by freezing).

In our country, there is another culture that grows in almost every garden plot, and which is honored by both old and young - this is red currant. We will tell you about what redcurrant preparations are in the article: the best recipes for jams, jellies and frosts, with and without sugar, with and without cooking, have been collected for you.

Red currant - the queen of taste

The scarlet berry, like its closest relatives (chokeberry and white currant), is considered a wonderful ingredient for preparing a huge amount of all sorts of goodies:

• amazing jams with healing properties;
• ruby jelly with a unique aroma;
• saturated compotes;
• fragrant jams;
• flavored juices.

Red currant contains almost as much vitamin C as lemon

Red currant tastes somewhat different from traditional black currant: it has a pleasant sourness, so gardeners mostly grow this unpretentious crop for canning purposes. In addition, the berry, due to its composition, gels well during harvesting, so thick jams and marmalade can be obtained from it without much difficulty without resorting to special gelling additives.

Gourmets take note! The sour scarlet berry is often added to custards for cakes and other pastries, adding a fresh taste. From it you can cook unusual fruit soups, puddings and other desserts.

Redcurrant - a powerful vitamin cocktail

The fruits of this scarlet berry, whether fresh currant or canned, have an incredible healing effect that is not inferior to raspberries. Only a baby has not heard of this. The content of organic acids, fructose, vitamins A, P and C in this berry exceeds their amount in chokeberry culture, and a wide range of B vitamins has a truly healing effect on the body - the culture is often used as an effective diuretic, diaphoretic, anti-febrile and hemostatic agent, protects from strokes.

From red currants, you can cook not only jams, but also juices, fruit drinks and compotes

Regular consumption is also recommended for those suffering from diabetes and gout, because the berry normalizes metabolic processes and activates all the body's defenses. Summarizing the above, we can conclude: fresh fruits, like canned red currants, are an amazing natural healer that relieves the symptoms of flu and colds, improves general condition and increases immunity (for this purpose, the use of currants is especially recommended by doctors in the off-season).

If redcurrant grows in your garden plot, but you have never harvested it for the winter, then we highly recommend trying it! You definitely won’t have to regret this, because redcurrant preparations for the winter do not take much time and do not require special forces from you, and there are a great many interesting recipes with and without boiling.

Attention! The main feature of the preparation of currant jams and preserves is that preservation is not complete without rubbing through a sieve. This will allow those who do not really like to find them in the finished product to no longer think about the skin and bones.

If you prefer maximum benefits with a minimum of effort, we recommend trying the cold-preserved currant jam recipe without resorting to heat treatment.

"Cold" jam

The cooking recipe provides for the use of fresh fruits and sugar (ratio 1:2). To begin with, the berries are sorted out, carefully washed, dried and crushed using a meat grinder (it can be a blender). If you have a wooden spoon or spatula on your household, great! It will come in handy for mixing grated berries with sugar. The berry mass must be stirred until the sugar is completely dissolved. The finished puree is transferred to clean jars and sealed with lids. It is better to store such a product only in the refrigerator.

Cold jam has a lot of poles: from ease of preparation to preservation of vitamins

Ruby jelly jam

To prepare a delicious dessert, you will need freshly picked berries, sugar (1: 1 ratio), water (200 ml). Sorted and washed currants are placed in a container, filled with liquid, brought to a boil and boiled for 2-3 minutes. Then the mass is rubbed through a sieve. Sugar is poured into currant puree and boiled for 20-30 minutes, after which the mass is poured into sterilized jars and hermetically sealed.

Red currant jam is a dessert that boosts the immunity of the whole family during the cold season

Of course, there are many recipes for jams from fresh currant berries with the addition of sugar, honey, apples, vanillin, walnuts - each of these components can make the currant delicacy more interesting, and its taste more vivid and unexpected.

Amazing walnut-honey currant jam

To prepare the treat, you will need the following ingredients:

• red currant fruits;
• apples;
• sugar (0.5 kg);
• natural honey (1 kg);
• walnut (300 g).

The berries of the red currant are sorted, washed, placed in a bowl, filled with water, and then slightly boiled. The softened fruits are ground through a sieve or crushed with a blender. The resulting mass is set aside for a while, and syrup is prepared from granulated sugar and natural honey. Then it is boiled, apple slices, crushed nuts are added. All this mass is brought to a boil, currant puree, which we have already prepared, is poured into it, and continues to boil for about 1 hour.

You can add any nut whose taste you like to currant and nut jam

Attention! Remember the need for constant stirring, make sure that the jam does not burn! Engage in conservation with love and warmth!

The finished treat (otherwise it cannot be called) is laid out in jars and hermetically sealed.

As you have noticed, there is nothing supernatural in the cooking technology and recipe, but what an unusual taste culinary perfection will have! You can't even imagine! It is not a shame to serve such a dessert for a festive tea party with pastries and ice cream!

Purple Currant Jam

For harvesting, stock up on freshly picked berries (2 kg), cherries (1 kg) and sugar (1 kg).

Puree is made from currant fruits, sugar is added, the resulting mass is boiled until thickened. The remaining fruits are washed, sorted, pitted and transferred to the berry mixture. The mass is boiled again until cooked. When cooking, the jam must be stirred, and at the end put into jars and cork.

Do not be too lazy to rub the jam through a sieve - the dish will be unusually tender

No less unusual taste is obtained from watermelon-currant jam.

Watermelon-currant jam

To prepare such an unusual jam, you will have to stock up on watermelon pulp (1 kg), fresh currant berries (1 kg) and sugar (1.5 kg).

Sorted and washed berries are ground with sugar, crushed watermelon pulp is added. The mass is placed on the stove and boiled. You are provided with an aroma in the kitchen, it remains to show your willpower and cook the jam until cooked - and this is about 30 minutes. The boiled mixture is rubbed through a sieve and packaged in sterilized jars. It is recommended to store the currant miracle in the refrigerator.

Currant juice

To make the juice rich and fragrant, you will need freshly picked berries (3 kg), sugar (0.5 kg) and water (1.5 l). Currant fruits are moved, washed, filled with water and boiled for about 10 minutes. Then we take gauze and filter. It's time to add all the sugar and bring the strained juice to a boil.

Currant juice will be loved by all members of your family

You don’t need to boil for a long time: 2-3 minutes is enough, after which the hot juice is poured into three-liter bottles and sealed with lids. You can store such a drink for a long time, but whether it will work out or be drunk by the household in the fall is another question!

Freezing red currants

You can freeze a berry for the winter using two methods:

Method number 1 (without sugar). Fresh berries are sorted, washed and dried. The berries are laid out in a single layer on a baking sheet and placed in the freezer. Then they are transferred to bags and returned to the refrigerator again, but for long-term storage.

You can use frozen currants in winter for any dishes, as you would with fresh berries.

Method number 2 (with sugar). Sorted currants sprinkled with sugar are crushed with a blender, packed in containers and sent to the freezer.

Of course, all these goodies can be bought in the store. But why, if you can cook many unusual recipes for the winter at home with love and care for your loved ones? Culinary inspiration for you!

How to make redcurrant jam: video

Red currant blanks for the winter: photo