Black, red currant paste: recipes, photos

Currant paste is one of the most common options for harvesting berries for the winter. Processing technology is simple, most of the time is spent on the preparation of raw materials. Recipes are characterized by short heat treatment. To preserve useful substances and vitamins, the mass can not be boiled.

For cooking use fresh or frozen raw materials, the taste of the finished product will not differ

How to make blackcurrant paste

Berries are processed immediately after picking.

To make the preparation for the winter of good quality, use ripe fruits without signs of decay.

It is better to buy currants in bunches, fragrant without a sour smell. Frozen berries are taken out of the freezer a day before processing. After thawing, remove the remaining moisture with a napkin.

The mass turns out to be thick, so it should not be allowed to burn.

According to the recipe, 1 g of sugar is used for 400 kg of currant, if desired, the taste can be made sweeter.

Pasta preparation:

1. Raw materials are sorted out, the stalk and low-quality fruits are removed.
2. Wash, lay out on a cloth napkin to evaporate moisture.
3. Sterilize jars, boil lids for 10 minutes. Dessert is laid out only in dry containers.
4. The fruits are crushed with a meat grinder.
5. Sugar is poured, mixed, sent to the refrigerator for 10-12 hours.
6. They put it on the stove. Turn on the minimum mode.
7. Stir constantly. Before boiling, foam will appear on the surface, it must be collected with a wooden or plastic spoon.
8. When the mass boils, stand for another 10 minutes.

Hot pasta is laid out in jars, rolled up and covered with warm clothes until it cools.

Winter blanks are placed in an unlit place with a temperature not higher than +10 0C,

The shelf life of the dessert is 2 years.

Red currant paste

The red variety is more acidic than the black one, so berries and sugar are taken in equal proportions.

Preparation:

1. The crop is cleaned from the stalks, poured with cold water so that fine litter rises to the surface.
2. The liquid is drained, put the raw material in a colander and washed under the tap.
3. Lay out on a towel to dry.
4. Blend with a food processor until smooth.
5. Put the mass together with sugar in a cooking container.
6. Leave to dissolve the crystals.
7. Put the pan on the stove, constantly stir the mass, remove the foam.
8. Boil for 15-20 minutes.

Packed in sterilized jars, sealed, you can not insulate.

Dessert from red varieties is stored in the basement or pantry for no more than two years

Blackcurrant paste without cooking

To prepare a winter harvest, the following ingredients are needed:

• currants – 1 kg;
• citric acid – 1 g;
• sugar – 1,5 kg.

How to make pasta:

1. The berries are washed and dried well, processed without moisture.
2. The containers are sterilized, the lids are kept in boiling water.
3. Use for processing enameled or plastic utensils.
4. Pass raw materials through a meat grinder, add the ingredients from the recipe.
5. The mass is mixed and laid out in jars, closed.

You can use metal or nylon lids, sealing is not needed for this recipe, sugar plays the role of a preservative, citric acid prevents the mass from crystallizing. Store at a temperature of +4-6 ⁰C six to eight months.

The product without heat treatment fully preserves all the beneficial properties of raw berries

Conclusion

Currant paste is a delicious and healthy dessert. For cooking, you can use freshly picked or frozen berries. If the recipe is without heat treatment, then 1,5 times more sugar is added than the initial weight of the raw material. Boiling technology allows you to adjust the taste as desired.