Blackcurrant is considered one of the most useful berries, including due to the high content of ascorbic acid in its composition. Vitamin C does not respond well to exposure to high temperatures. When boiling the berry, it is destroyed. Much more useful are blanks, the preparation technology of which does not involve boiling fruits. These include black currant own juice, which even a novice hostess can prepare for the winter.

Cooking features

The process of cooking blackcurrant in its own juice has a certain specificity and requires a lot of time, but it is not difficult. Even an inexperienced culinary specialist will successfully cope with the task, if he knows and takes into account a few points.

• Before cooking, blackcurrants must be thoroughly washed, it is possible in several waters, but it is advisable not to do this under a strong stream of water. Although the currant is not a fragile berry, careless handling of it can lead to premature damage to the fruit and loss of some of the juice.
• After the currants are washed, you need to remove the branches from the berries and dry the fruits by pouring them on a towel. Tap water getting into the preparation will make its taste less pleasant, and will negatively affect the safety of canned food.
• For the preparation of blackcurrant in its own juice, you can use only cleanly washed and sterilized jars. They are closed with metal lids that ensure tightness. Plastic lids are not suitable for this purpose. Lids also need to be sterilized, for this they are usually boiled for 5-10 minutes.
• The technology of making blackcurrant in its own juice is based on the release of juice by berries during their prolonged heating. Currants are sterilized in jars by placing them in a saucepan filled with water. Put a towel or silicone mat in the pan so that the jars do not crack. Heat water in a saucepan over low heat. The water level should reach the shoulders of the jars.

Blackcurrant in its own juice can be prepared according to several recipes, including without added sugar. Sugar-free canned food is more useful and less caloric, they can be eaten by people suffering from diabetes. There is only one drawback of such blanks - they can only be stored in the refrigerator and no more than 6 months. Canned food prepared with added sugar is stored in a cool room and does not spoil for at least 12 months.

The classic recipe for currants in their own juice with sugar

Composition (per 1 liter):

• blackcurrant - 1 kg;
• sugar - 0.35 kg.

Cooking method:

• Sort, rinse blackcurrants, remove twigs.
• Sterilize jars and suitable lids.
• Pour currants into jars, sprinkling each layer of berries with sugar.
• Cover with lids and leave for 2 hours at room temperature. During this time, the berries will release juice and settle.
• Pour currants into jars.
• Lay a towel at the bottom of the pan, place jars of currants on it.
• Pour water into the pan so that its level reaches the shoulders of the jars.
• Put the pot on a slow fire. As the berries settle, add currants until you use the amount indicated in the recipe.
• When the currant is over, mark the time. Half-liter jars need to be sterilized for 20 minutes, liter jars - half an hour.
• Carefully remove the jars from the pan, seal them tightly.
• Turn the jars over, cover with a blanket. Leave to cool in a steam bath, during this time additional preservation takes place.

After the currants canned in their own juice have cooled, they can be moved to a pantry or other cool room.

Blackcurrant in freshly squeezed currant juice

Composition (for 2 l):

• blackcurrant - 3 kg;
• water - 100 ml.

Cooking method:

• Sort the currant, wash it, let it dry.
• Fold half of the currant in a basin, add water.
• Put the basin on the fire, bring the water to a boil, cook for 5 minutes.
• Wipe the currant through a sieve, squeeze the cake.
• Scatter the remaining berries over prepared jars, pour over the juice.
• Cover the jars with lids, put in a saucepan, on the bottom of which a towel was previously laid. Pour in water.
• Put the pot on a slow fire. Sterilize the jars for 20-55 minutes, depending on their volume.
• After removing the jars from the pan, roll them up, turn them over, wrap them in a blanket.

When the jars with currants have cooled, the dessert must be put in the refrigerator - at room temperature it will quickly deteriorate.

A simple recipe for currants in their own juice without sugar

Composition (per 1 liter):

• currant - 1.3–1.5 kg.

Cooking method:

• Sterilize two liter jars or four half-liter jars - you will need 2 times more containers than the planned volume of blanks.
• Wash and dry currants.
• Fill jars with berries.
• Cover them with sterilized lids. Place in a saucepan half filled with water. Place a towel or silicone mat on the bottom of the pot.
• Put the saucepan on the stove. Bring water to a boil over low heat.
• Wait for the currants to give juice and settle so that the jars are about half full.
• From incomplete jars, pour the currants into the remaining containers. Keep sterilizing them for 10 minutes.
• Remove the jars from the pan, roll up.
• Allow the jars to cool in the steam bath.

Keep the canned berries prepared according to this recipe in the refrigerator.

Contains a lot of black currant useful substances, which can be destroyed when the berry is cooked. This will not happen if you make blackcurrants in your own juice for the winter. A berry closed in this way preserves not only beneficial features but also its characteristic taste and aroma.

• Blackcurrant - 1 kg;
• Sugar - 0.5 kg;
• Water.

In winter, you really want to open a jar of jam and feel all the freshness and aroma of summer. In addition, it is important to preserve the beneficial properties of the canned product. After all, blackcurrant is without a doubt a storehouse of vitamins and nutrients: vitamins B, P, A, K, pectin, phosphoric acid, essential oil, tannins, carotene, salts of potassium, phosphorus and iron.

So, it is useful to use currants for the prevention of diseases of the heart, blood vessels, organs of vision, diabetes and cancer. That is why it is so important to keep currants in their original quality for the winter.

Let's start cooking blackcurrants in our own juice.

Cooled jars can be stored both in the basement and in the refrigerator. In winter, opening a jar of blackcurrant in its own juice, you will feel the natural fresh aroma of summer. Bon Appetit!

Blackcurrant is common in all medium and northern latitudes the globe. Initially, it was exclusively a wild berry, and people, subconsciously, guessing about it healing properties, ate it and made preparations for the winter.

And only at the beginning of the twentieth century, blackcurrants began to be grown in garden plots. Today, there are approximately 150 varieties of blackcurrant in the world.

Since the usefulness of currants has already been proven, therefore, preparations for the winter are made everywhere.

Blackcurrant berries are ideal for making marmalade, jelly and the healthiest jam, since it retains most of the vitamins, and in the winter-spring period it is useful to use it both for the prevention of colds and as an additional remedy for their treatment. Indeed, in terms of the amount of vitamin C, blackcurrant is in second place after rose hips. In addition, jam is unusually tasty when used in pies and other culinary products.

There are two ways to prepare blackcurrant jam. For jam, you need to take ripe berries (but not overripe), peeled from the stalks.

Blackcurrant jam - recipes

First way.

To prevent currant berries from wrinkling, they must be blanched for five minutes.

After that, carefully remove the berries, and on the water in which the currants were blanched, 70% syrup should be boiled. This means that for one kilogram of berries you need to prepare a syrup from half a liter of water and one and a half kilograms of sugar.

After boiling, the syrup should be filtered through gauze folded in several layers, and the blanched berries should be lowered into it.

Jam is cooked in one step with constant removal of the foam. Ready jam jars are hermetically rolled up from blackcurrant and stored in a cool place.

To preserve nutrients and vitamins, such jam should not be boiled for a long time.

The second way.

Currant berries must be blanched for a couple of minutes and allowed to drain, after which the berries are poured with hot syrup.

The syrup, in this case, is prepared on the basis of 300 grams of water and 1.2 kilograms of sugar per kilogram of berries.

Cold way.

There is a way to make blackcurrant jam in a cold way. To do this, rub well-washed and dried berries with sugar (you can use a blender) and pack them in clean jars, pouring a little sugar on top. Such jam does not have to be hermetically sealed, but it must be stored in a cold place.

Blackcurrant jam prepared according to any recipe is, first of all, a delicacy and a great dessert with useful properties.

Recipes for homemade preparations for the winter involve the use of very different technological processes. Let's make this simple recipe. Blackcurrant in its own juice without sugar is good not only because the cooking process does not involve the use of sugar, which means that the berry in winter is also suitable for those who are forced to follow a diet with a low use of sugar, but this recipe allows you to save your time and effort.

Useful blackcurrant - photo.

How to cook currants in your own juice without sugar.

Carefully selected large fruits, rinse, dry well.

Fill the prepared jars with berries (up to the shoulders).

Place a wooden grate or cloth in the bottom of a saucepan, fill halfway with water. Transfer jars of blackcurrant there. Keep on low heat until the water is hot. After the berries give juice and the contents of the jar are halved, pour the berries from two jars into one. Cover with lids again. Heat up to 85°C. Liter cans pasteurize no more than 25 minutes.

Banks roll up the lids.

Store in a cold place.

Agree that this recipe homemade it is very easy to prepare for the winter without sugar, and blackcurrant in its own juice without sugar retains all the beneficial properties of berries throughout the winter.

Blackcurrant in own juice without sugar

Blackcurrant in its own juice for the winter

Ingredients

Black currant - 1 liter

Sugar - 1.2 cups

• 101 kcal
• 50 min.

Cooking process



Blackcurrant in its own juice - tasty, healthy, aesthetically beautiful. Such a blank can be used in winter not only as a treat, but also to decorate homemade cakes. Currant berries, soaked in their own juice with sugar, perfectly complement a scoop of creamy ice cream, suitable for a variety of winter breakfasts, currants can be poured over milk porridge, can be served with a slice of dried toast bread.

To prepare blackcurrants in our own juice for the winter, we prepare currants, sugar and water.



We sort out the currants, discard large twigs and leaves. Now we shift the berries into a basin or a deep container, fill it with water so that all the currants are completely covered. Immediately, all the dried small sticks / leaves that we did not notice begin to emerge. Drain the water, wash the currants again.



We sterilize jars with a sterilizer, over steam or in the oven. The lids should also be processed - put them in boiling water, do not reduce the fire, boil for three minutes, carefully remove.



We lay the currants in prepared jars, laying it to the very edges. We take into account that in the process of sterilization, the currant will decrease slightly in volume.



Sprinkle each laid layer of currants with granulated sugar. If you want to add some flavor to your workpiece, add it also between the layers, it can be cinnamon, vanilla pod, star anise, cardamom, mint, any spices / spices / herbs that you like. Our recipe is basic, you build on it at your discretion.



Now the most important thing: we take a spacious pan, put a towel on the bottom, set a jar, put a lid on the neck, pour in warm water, send the pan to the stove, setting the heat to medium, sterilize the currants for 15-17 minutes.



With the help of kitchen tacks, we remove the jar from boiling water, immediately roll it up with a key or tightly twist it. We check the accuracy of seaming: we put the jar on its side - the liquid does not leak out - everything is fine.



We turn the jar with the lid down, put it in an inaccessible place, cover it with a warm blanket or blanket, give it a day to cool. We put cold jars of blackcurrant in our own juice for storage in a dark, cool room for the winter. In winter, we open and enjoy the incredible taste.

Redcurrant, preparations for the winter. Jams, preserves, jellies, compotes

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. Which fragrant compote, a bank 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 minimal heat treatment or without it at all. 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.

• 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:

• 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 pastries from shortcrust pastry, then redcurrant jam is just great in a homemade holiday cake.

To prepare it, we will take:

• Kilo of currants

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 baking with it it turns out very tasty.

What you need for jam:

• Kilo red currant

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.

• 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:

1. Put the red currant in a colander, rinse several times cold water, let the water drain and separate the berries from the twigs.
2. Place the prepared berries tightly in clean, dry jars and cover with lids.
3. Put the jars in a pot of cold water, on the bottom of which a wooden or metal grate is laid and heat.
4. When extracting juice, the berries decrease in volume, so you need to add more berries until the juice rises to the neck of the jar.
5. Sterilize jars with currants in boiling water for 10-30 minutes (depending on the size of the jar), then roll up and cool in the same water.

I wish you good health, and may this miraculous red currant in its own juice help you maintain health and well-being.

Blackcurrant in own juice (harvesting for the winter)

Currant blanks for the winter are tasty and healthy. There is a lot of vitamin C in currants. For colds, they drink tea with currant jam or liquor.

Products for harvesting currants for the winter in front of you.

Cooking currants in your own juice.

1/5 part (200 g) of cooked berries put in a bowl, chop in a blender.

Then add the rest of the berries and sugar. Mix well.

Put the bowl on the fire. Heat almost to a boil. Keep at the boil for 5 minutes.

Pour currants in their own juice into sterile jars and roll up.

Fruits and are the most popular among housewives. They are easy to cook and store ... And yet, such preparations for the winter retain more useful substances than jams that cook for a long time on the stove. So currants in their own juice are an excellent choice for those who love the taste and aroma of this healthy berry!

Ingredients:

• black currant - liter jar
• sugar - 1 cup

• No water is needed to make this preserve.

• instead of blackcurrant, you can use red or yellow: the amount of sugar for them will need the same amount.

Currants in own juice cooking method:

1. Sort the currants - remove the green tails and leaves from each berry, if any. Rinse the berries well in a bowl, filling it with water several times, and then draining the liquid through a colander.

Lay the currants on a flat surface covered with a cotton cloth. On it, the berries should dry completely, so it is better to lay out the currants in one layer. The berries will take several hours to dry, so you can leave the berries on the fabric overnight.

2. Sterilize jars prepared for conservation. To do this, turn them upside down, place them in a pot of water, put the screw caps next to them and boil for 10 minutes. To harvest the specified amount of currants, you will need three jars with a capacity of 300 ml, and one of them will be only auxiliary.

So, put one layer of sugar into three hot jars (cover the bottom of the jars with it).

3. Then put one layer of currants in jars and immediately sprinkle them with sugar.

4. Fill the jars in this way to the top (you can even with a slide), and sprinkle the rest of the sugar on top.

5. Cover the bottom of a wide pan with a cotton kitchen towel so that the jars do not hit the metal bottom during cooking. Put all three jars of currants on a towel, cover them with lids (if you spread the berries with a slide, then cover the jars with lids a little later, when the berries sit down) and fill with water up to the shoulders.

6. Boil the jars in a saucepan for 10 minutes, and then remove them and seal with lids. Most often, the currant is too reduced during the heat treatment, so the berries from the third jar can be decomposed into two others.

Turn the hot jars upside down, listen carefully to see if they “squeak”, and then leave them on the table under a towel until they cool completely.

Currant for the winter is ready! How nice it will be on cold winter evenings to get one of these jars and please yourself with sweets!

Good luck preparing for the winter!

Sincerely, Victoria Dolgova.