Blackcurrant jam recipes for the winter: with cherries, bananas, irga, apples

Many housewives prepare blackcurrant jam for the winter. This is one of my favorite winter treats and is easy to make and easy to store. A delicious, bright dessert can not only diversify the menu, but also nourish the body with vitamins, organic acids, minerals, and other useful compounds. You can notice the healing effect of jam by increasing immunity in winter, as well as with a number of serious diseases.

The benefits and harms of blackcurrant jam

Berries have a refreshing taste, balanced in sweetness and acidity. The unique composition gives blackcurrant a lot of useful properties, which, when properly prepared, are almost completely preserved in jam. The product contains the following valuable substances:

1. Vitamins C, E, A, K, P, group B.
2. Potassium, magnesium, iron, silver, zinc, phosphoric acid.
3. Sugar (5-16%), organic acids (2,5-4,5%): malic, citric, oxalic.
4. More than 100 volatile substances, including terpinenes, phelandrenes.
5. Pectins, carotenoids, flavonoids, tannins.

The black shade of the currant peel, the red color of the pulp are due to valuable anthocyanins, which exhibit antimicrobial and antiviral properties. A rich composition, an accessible form of useful substances saturate a weakened body in winter, improve blood composition, and effectively fight anemia and beriberi.

Blackcurrant jam exhibits the following properties:

• vasodilator;
• mild diuretic;
• tonic;
• antitoxic;
• blood-purifying.

Doctors recommend blackcurrant for the prevention of colds, viral infections in winter and in the wet season. Moderate use is indicated to prevent atherosclerosis, heart disease, gastrointestinal tract, with increased radiation, toxic background. Proper blackcurrant jam prepared without sugar is good for diabetes. Dessert prepared without cooking completely retains its composition, being a valuable food product, as well as a source of vitamins and minerals in winter.

Blackcurrant jam can be called a real medicine, which means that it has its own limitations for taking. In some situations, a healthy treat can harm the body.

Diseases in which jam is not recommended to use:

1. Diabetes. The sugar content is a contraindication to use. Unsweetened jam can improve the condition by lowering blood glucose levels.
2. Thrombophlebitis. Substances in the composition contribute to thickening of the blood, increase the risk of thrombosis. With reduced clotting, the product is useful.
3. All types of hepatitis, severe liver dysfunction.
4. Any diseases of the gastrointestinal tract, accompanied by high acidity.

Black currant or desserts from it are used with caution in case of exacerbation of ulcers, gastritis, inflammation of the 12th duodenum.

How to make blackcurrant jam

To cook a classic dessert and prepare it for the winter, you only need berries, sugar, simple kitchen utensils: an enameled or stainless steel bowl, glass containers with tight lids, a pouring spoon. The traditional recipe for jam is changed to your own taste, getting new successful combinations. Additives in the form of fruits, berries, spices can pleasantly diversify the usual taste.

For cooking blackcurrant jam, three methods of fruit preparation are used:

• grinding: in a blender or meat grinder, followed by mixing with sugar;
• cooking in syrup: whole berries are dipped in a ready-made boiling sugar solution;
• insisting: currants are covered with sugar and waiting for the juice to separate.

How much sugar to add to blackcurrant jam

The classic recipe involves laying products in a 1: 1 ratio. Thus, for 1 kg of blackcurrant, at least 1 kg of granulated sugar should be prepared. The content of organic acids and the sweetness of currants differ from year to year and in different climates. Therefore, everyone independently selects the proportions for each workpiece.

The amount of sugar affects more than just taste. The more sweetness, the thicker the syrup turns out, the denser the consistency after cooling. When laying 1,5 kg of sugar, the jam is better preserved in winter, has a good density.

For “raw” jam, increase the proportion to 2:1. The increase in sugar preserves the product, allowing it to be stored all winter, and gives the usual texture and optimal taste. If they want to get more benefit from the jam, or there are contraindications, the proportion can be reduced arbitrarily.

By reducing the amount of sugar, the usefulness is increased, but the shelf life is noticeably reduced. The product without sweetening is stored only in the refrigerator in winter.

How much to cook blackcurrant jam

The term of heat treatment depends on the desired result: the longer the cooking, the thicker the consistency and the better the preservation of the jam in winter. The term of impregnation of whole berries also depends on their ripeness. Fully ripened blackcurrant fruits have a thin, permeable peel and candy faster. Underripe, hard specimens will take longer to cook.

Each recipe has its own cooking time. On average, heat treatment of currants takes from 10 to 30 minutes. It is rational to break the process into several stages: cook black fruits for about 10 minutes and leave them to cool completely, repeating the cycle up to 3 times.

You can cook delicious blackcurrant jam in 15 minutes. With proper preparation of raw materials and utensils, such processing is sufficient for preservation in winter.

The best blackcurrant jam recipes

A basic recipe with a standard bookmark of products for canning for the winter is always obtained and even beginners can do it. By changing proportions, adding ingredients, each chef achieves his own shade of taste and desired consistency. There are many dessert options with the addition of other garden berries, fruits, as well as original processing methods.

A simple recipe for blackcurrant jam

The classic composition of currant jam for the winter involves adding 1 kg of sugar to 1 kg of berries and 100 ml of clean drinking water for syrup.

Preparation:

1. Currants are washed, sorted, tails are removed, dried a little.
2. Water is poured into a cooking container, boiled with sugar for several minutes.
3. Pour fruits into boiling syrup, wait for boiling, boil for 5 minutes.
4. The basin is set aside from the fire, the fruits are allowed to soak in the syrup until the jam has completely cooled.
5. Repeat the heating cycle again. For storage in winter at room conditions, the procedure is carried out three times.

The emerging foam should be removed throughout the preparation. Blackcurrant jam is packaged hot, tightly sealed and, after cooling, sent for storage.

Thick blackcurrant jam

You can get a thick, rich syrup by increasing the amount of sugar or by boiling the workpiece longer. But there is a way to thicken the jam quickly and keep the extra sweetness to a minimum.

The principles of cooking thick currant jam for the winter:

1. A dessert is prepared according to a standard recipe, using only half of all sugar. The second part is added after turning off the stove and gently stir until the crystals dissolve.
2. If you want to make jam with a minimum of additional sweetness and heat treatment, but keep it in the winter as long as possible, use pectin (trade name in Our Country – Gelfix).
3. Pectin is added to currant desserts, pre-mixed with dry sugar for even distribution in the mixture.
4. For 1 kg of berries, from 5 to 15 g of pectin is required, depending on the desired density of the finished product.
5. The workpiece is boiled with Gelfix for 1 to 4 minutes, otherwise the gelling properties disappear.

The mixture prepared for the winter thickens completely only after cooling. Blackcurrant jam is poured into jars hot, watery. This method allows you to cook the workpiece for no more than 10 minutes, without cooling cycles and prolonged boiling. The preservation of dessert in winter does not suffer from this.

Liquid blackcurrant jam

Syrup dessert jam should be fluid, contain few berries, but at the same time have a rich taste and aroma. This blackcurrant dessert is served as a sweet sauce for pancakes, cheesecakes, ice cream.

Ingredients:

• blackcurrant – 1,5 kg;
• water – 1000 ml;
• sugar – 1,2 kg;
• citric acid – 2 tsp.

Preparation:

1. In prepared berries, the “tails” are necessarily cut off on both sides.
2. Currants are placed in a cooking basin or pan, covered with sugar.
3. Add citric acid, pour in all the cold water.
4. Bring the mixture to a boil over high heat, reduce heat, boil for 20 minutes.

Seedless Blackcurrant Jam

A homogeneous thick blackcurrant dessert for the winter is obtained by removing the peel and seeds. The jam is like a very light jam with a wonderfully balanced taste.

Preparation:

1. Prepared berries are crushed in a meat grinder or in any other way.
2. Rub the resulting mass through a metal sieve, removing the cake (peel and seeds).
3. The grated pulp is poured into a saucepan, sugar is added 1: 1 and put on fire.
4. It is enough to warm the jam twice for 10 minutes, cooling the workpiece between cycles.

The dessert will acquire a jam-like consistency when completely cooled. For the winter, pitted jam is packaged hot, corked and then cooled.

Blackcurrant jam without sugar

Desserts prepared without sugar are no longer a rarity today. Such preparations for the winter are appropriate for people on strict diets, with restrictions due to illness, or simply for everyone who cares about health.

Unusual blackcurrant jam without sugar:

1. Washed berries are poured into a prepared, sterile glass container (most conveniently 1 liter jar).
2. Set the containers in a large pot of water. Make sure that the liquid reaches the “shoulders” of the cans.
3. Heat the pan on the stove, waiting for the berries to settle. Top up with blackcurrants until the jars are full.
4. Boiling water should be moderate. The fruits shrink and soften, releasing juice.
5. Filled jars are taken out one at a time and immediately sealed with tight lids for the winter.

The dessert is prepared in an unusual way, it has a taste different from the standard currant jam and is perfectly stored in winter at room temperature.

Frozen blackcurrant jam

Such a dessert can be quickly prepared in winter if the berries are washed and sorted before freezing. Then for jam, you can use raw materials without defrosting. For 1 cup of berries, measure 1 cup of sugar. Water is not needed in this recipe.

Preparation:

1. Frozen black currants are placed in a thick-walled saucepan and put on a slight heat on the stove.
2. Allow the berries to defrost, extract the juice. Stirring, cook for about 5 minutes.
3. Add ½ of the total sugar. Stirring, bring to a boil.
4. Boil for 5 minutes and remove the workpiece from the stove.
5. The remaining sugar is carefully mixed into the hot jam and the grains are allowed to melt completely.

Pureed blackcurrant jam

The simplest method of harvesting currants provides a vitamin dessert for the winter. For cooking, take about 1 kg of sugar per 2 kg of prepared berries, the raw materials are crushed in any way possible. If you beat currants with sugar in a blender, then the consistency of the jam will be very thick, stable. Using a meat grinder, sugar is already added to the finished berry mass, and the jam is more liquid.

Cherry and black currant jam

The flavors of these garden berries complement each other perfectly. There are no special techniques and steps in cooking.

Cooking cherry-currant jam for the winter:

1. Currants (1 kg) are prepared as standard, cherries (1 kg) are washed and pitted.
2. The berries are passed through a meat grinder. Pour sugar (2 kg) into the mass, mix.
3. Leave the workpiece for 2 hours until the grains are completely dissolved and the flavors are combined.
4. Stir the mass, quickly bring to a boil, add the juice of half a lemon.
5. Boil the mixture for about 30 minutes to a volume of 2/3 of the original.
6. Hot is placed in jars and corked for the winter.

Store dessert in the winter in a cool place. Peeled apples can be added to the recipe in the same proportion to dilute the rich taste. Twist fruits together with berries and add 0,5 kg of sugar to the recipe.

Blackcurrant jam with banana

The addition of bananas gives the classic dessert an original taste and a thick, delicate texture.

Method of preparation:

1. 2 large peeled bananas, randomly chopped
2. Black berries (1 kg) and banana pieces are placed in bulk dishes.
3. Pour sugar (700 g), interrupt the mixture with a blender.

The resulting mass can be stored in the refrigerator, frozen or boiled for 10 minutes and preserved for the winter. After rubbing the dessert through a sieve, they get an excellent, thick confiture.

Irgi and blackcurrant jam

Delicious blackcurrant jam is obtained by combining several types of autumn berries in the recipe. Perfectly complement the sour taste of black fruits irga, white and red currants. Ingredients for harvesting for the winter are combined arbitrarily, leaving the ratio of raw materials to sugar as 2: 1.

Preparation:

1. All berries are prepared as standard. It is best to take irga and blackcurrant equally, 0,5 kg each.
2. The fruits are poured into the cooking container, layered with sugar (0,5 kg), let the juice flow.
3. Shake the container for mixing, put on a small fire. After boiling, warm up for 5 minutes.
4. Let the mixture cool slightly (about 15 minutes) and bring to a boil again.

Pack the jam hot. For winter storage, seal with sterile lids. Assorted jam will require no more than 30 minutes to cook.

Grandma’s Blackcurrant Jam Recipe

There are many ways to prepare blackcurrants for the winter. One of the time-tested recipes differs in the order of laying the ingredients, allows you to make a thick dessert with a contrasting taste of sweet syrup and sourness inside the berries.

Cooking process:

1. Blackcurrant (10 cups) is boiled in water (2 cups) without additives.
2. After softening the fruits (about 5 minutes), sugar is introduced (10 glasses).
3. Boil for 5 minutes and immediately remove from heat.
4. Gradually stir in another 5 cups of sugar into the hot composition.

Packaging in jars is carried out only after achieving complete dissolution of sugar grains. As a result, the syrup acquires a jelly-like structure, the jam is perfectly stored all winter, and has an original taste.

Blueberry and currant jam

Harvesting for the winter with such a composition is distinguished by a thick purple syrup, keeps the berries whole. For 1 kg of blackcurrant take 500 g of blueberries and 1 kg of sugar. For syrup, you need no more than 200 ml of water.

Preparation:

1. Cook a thick syrup immediately in a cooking pot for jam.
2. Berries are poured into a boiling sweet solution, without stirring, boil until boiling.
3. If necessary, mix the composition by shaking.
4. Immediately after boiling, remove the workpiece from the heat until it cools completely.

Repeat the heating cycle 3 times. At the last boil, dessert is poured into glass containers, rolled up for the winter.

Blackcurrant jam with apples

The ripe pulp of apples makes the dessert softer in taste, bringing it closer to jam in consistency, which is convenient for adding to pastries in winter. Original taste, additional thickening brings fresh lemon juice to the recipe. This jam keeps well in the winter at room temperature.

Preparation:

1. For 0,5 kg of blackcurrant, take the same number of peeled apples, ½ lemon and 800 to 1000 g of sugar, depending on the sweetness of the raw material).
2. Black berries are mashed together with sugar, boiled for 5 minutes.
3. Apples are cut into thin slices, mixed with a boiling dessert.
4. Pour in lemon juice and boil the mixture to a suitable consistency.

Blackcurrant jam with lemon

Lemon gives a special touch to the taste of any jam, and also serves as an additional preservative for preparations for the winter. When added to blackcurrant, the sugar content is slightly increased. With a ratio of 1: 1, at least 1 glass is added to one lemon.

The lemon is peeled, cut into arbitrary fragments to extract all the seeds, and rotated together with currants through a meat grinder. Pour sugar and stir until the crystals dissolve. Bringing the mixture to a boil, immediately pour it into jars. Jam with lemon peel is worse in winter. Therefore, when using the zest, the jam is boiled for at least 15 minutes.

Blackcurrant jam with cherry leaves

The leaves in the recipe for the winter give the dessert a distinct cherry flavor, even without the use of the berries themselves, the ripening season of which may not coincide with the currant.

Preparation:

1. Cherry leaves (10 pieces) are washed, boiled in 300 ml of clean cold water for 7-10 minutes.
2. The leaves are removed and, adding sugar (1 kg), boil the syrup.
3. 1 kg of blackcurrant is placed in a boiling solution, heated for 10 minutes.

Cherry-flavored jam is packaged and stored in the winter as a standard. If storage is supposed to be in a warm room, the boiling time is increased to 20 minutes or the workpiece is boiled in several stages.

Blackcurrant jam with strawberries

Usually strawberry desserts are poorly stored, and the berries are prone to overcooking. The acids in the currant help to correct this deficiency. The main ingredient in the jam is strawberries, so 1,5 kg of tender berries take 0,5 kg of currants and about 2 kg of granulated sugar.

Preparation:

1. Strawberries and black currants are washed, sorted, and allowed to drain.
2. The berries are placed in a cooking basin, covered with all the sugar until juice is formed.
3. Bring the mixture to a boil on low heat, stirring gently.
4. Cook the blank for the winter for at least 30 minutes, removing the foam and preventing the product from burning.

In the process of cooking, the jam will become thicker, and the strawberries will remain intact. If the strawberry variety tends to boil soft, apply three heating cycles of 5 minutes each with a long soak until cool.

Fermented blackcurrant jam

The original “hoppy” delicacy for the winter will turn out if the chopped currants are mixed with sugar (1: 1) and left in a warm room for 3 days. The mixture that has begun to ferment is poured into jars without boiling. The surface of the jam in containers is densely sprinkled with sugar, the workpieces are corked.

In winter, such a dessert should be stored in a refrigerator or a cold cellar. The jam is distinguished by its “sparkle”, suitable for use in sweet sauces.

Currant jam through a blender

A blender, submersible or with a glass, greatly facilitates and speeds up the process of making jam. After pouring berries into the bowl of the mechanism, you can grind them separately, immediately mix with sugar or add any fruits, berries to get new shades of taste.

Ground black currants can be used raw or boiled for harvesting for the winter according to any recipe. The puree-like mass is combined with sugar with the help of a blender and forms a stable dense mass that does not spread during storage. Raw jam prepared in this way is stored in the refrigerator for up to six months.

Recipe for apricot jam with blackcurrant

The classic apricot jam, prepared for the winter, acquires an amazing taste and color of syrup when blackcurrant is added to the composition.

You can simply boil the halves of apricots with berries and sugar, and then preserve the dessert for the winter, but there are more interesting ways to prepare the workpiece.

Ingredients:

• apricots – 2 kg;
• currants – about 3 glasses;
• for syrup: 2 kg of sugar per 2 liters of water.

Preparation:

1. Washed apricots are cut along the “seam”, the bones are removed without breaking the fruits into halves.
2. 5-6 large currant berries are put inside the fruit. Stuffed fruits are placed in a cooking pot.
3. Pour apricots with boiling syrup, cooked separately, and put the workpiece on fire.
4. As soon as the mass boils, remove it from the heat and leave to soak for 8 hours.
5. Again, quickly bring the product to a boil and insist from 8 to 10 hours (it is convenient to leave the workpiece overnight).

After 3 cooking cycles, the jam is packaged and sealed for the winter. The original dessert is well stored in an apartment.

Quick blackcurrant jam without rolling

In order to soften the peel of the berries and speed up the cooking time of the blanks, the currant fruits are blanched. After placing the washed raw materials in a colander or sieve, lower it into boiling water for several minutes. Processed blackcurrant does not burst during further cooking.

Preparation:

1. Cook syrup at the rate of 1,5 kg of sugar per 500 ml of water.
2. Blanched berries (1 kg) are poured into a boiling sweet solution.
3. Boil for 15 minutes and pour into jars.

To preserve any blackcurrant dessert, a circle of paper soaked in vodka can be placed on the surface of the jam in a jar. From above, the neck is covered with polyethylene or paper and tied with a strong thread.

French blackcurrant jam

The dish is a berry confiture, which, if desired, can be preserved for the winter. It is France that is famous for its fruit desserts, transparent and tender, but retaining a jelly-like consistency.

How to make French Currant Jam:

1. Prepared berries (1 kg) are folded into a basin and 1 glass of water is added. Cook for about 5 minutes to soften the skin.
2. The berry mass is ground through a fine sieve, separating the cake. The resulting juice is poured into a saucepan made of neutral material (glass, ceramic or enamelled).
3. The mass is slowly heated on the stove, gradually introducing about 600 g of sugar and the juice of half a lemon.
4. The workpiece is boiled until thickened over minimal heat, 80 ml of berry or nut liquor is added to the confiture.

After adding alcohol, the mass is removed from the heat, poured into small jars and tightly sealed. Fragrant jam-jelly will thicken after cooling.

Cherry and black currant jam

The recipe is suitable for those who do not like the rich, sour taste of currants in desserts. Cherry softens the taste, making it more subtle and refined.

Preparation:

1. For 500 g of black berries, about 1 kg of cherries and 600-700 g of sugar will be required.
2. The berries are washed, the pits are removed from the cherries.
3. Spread currants and cherries in layers in a cooking basin, sprinkling them with sugar.
4. Leave to soak overnight. In the morning, the separated juice is decanted.
5. Boil the resulting syrup over low heat until thickened.
6. Boiling juice is poured into the berries and the mixture is brought to a boil, stirring continuously.

The boiled mixture is packaged in jars and corked for storage in the winter. Dessert is stored in the refrigerator for about a year, at room temperature – up to 6 months.

Royal Blackcurrant Jam

The dessert got its name for its rich composition and rich taste, combining shades of many healthy, tasty berries with a citrus aroma. The most delicious currant jam is obtained according to the recipe from blackcurrant, redcurrant, raspberry, orange.

Product ratio:

• blackcurrant – 3 parts;
• red currant – 1 part;
• raspberries – 1 part;
• sugar – 6 parts;
• oranges – one for each part of the blackcurrant.

Preparation of royal jam:

1. All berries are passed through a meat grinder.
2. The orange is pitted before crushing.
3. Add all the sugar to the berry mass, mix thoroughly.
4. The finished jam is stored in the refrigerator in a hermetically sealed container.
5. For canning for the winter, bring the mass to a boil and lay it hot in sterile jars.

The warmed dessert is corked like any jam and stored in a cool place (pantry, cellar) in winter.

Siberian blackcurrant jam

A simple recipe for blackberry jam in its own juice preserves the benefits of currants for the whole winter, does not require strong sweetening and adding water. The ratio of ingredients suggests adding about 1,5 kg of sugar for every 1 kg of fruit.

Harvesting process:

1. Clean dried berries are divided into two approximately equal portions. One is crushed into gruel, the other is poured whole.
2. In a cooking pot, currants are combined with sugar, the composition is thoroughly mixed.
3. With moderate heating, bring the workpiece to a boil, stirring and removing the foam.
4. Boil the mixture for 5 minutes.

The thick mass is laid out in jars and rolled up. When metal lids are used, their bottom surface must be lacquered due to the risk of oxidation.

Fried blackcurrant jam in a pan

A quick and original way to prepare blackcurrants for the winter in small portions. For jam, choose a thick-walled frying pan with a high side. Fry the currants in 2 cups to ensure sufficient caramelization and uniform heating.

The ratio of sugar to berries is 1:3. The sweetness of the finished product will be moderate, and the heat treatment will be short.

Preparation:

1. After washing, the berries are well dried on paper towels.
2. The pan should be very hot, pour the currants and keep at maximum heat for about 3 minutes. The raw materials are mixed by shaking, achieving uniform heating of the berries.
3. Large, black fruits will crack, give juice, small ones will remain intact. At this point, add sugar and continue frying until the crystals are completely melted.
4. After waiting for a rapid boil, the jam is immediately packaged in sterile heated jars, corked.

The whole process of frying the jam takes about 10 minutes and gives a thick, moderately sweet product with a clear syrup. The blanks are perfectly stored in the winter, remain valid until the next harvest.

20-minute blackcurrant jam

Desserts “5-minutes” involve rapid heating of the product and boiling no longer than the specified time. The whole process in the proposed recipe will take no more than 20 minutes. The proportions of sugar to berries are -3: 2, for each kilogram of fruit take 1 glass of water.

The process of making five-minute jam:

1. Boil water in a deep bowl and boil a thick syrup.
2. When all the grains are dissolved, pour in the berries.
3. Waiting for boiling, cook for 5 minutes.

The product is poured into prepared jars, rolled up, turned over and wrapped warmly. Slowly cooling blanks undergo self-sterilization, which improves their safety in winter.

Blackcurrant jam with prunes

Dried plums of dark varieties give the jam a density and a pleasant aftertaste. For desserts, you can use fresh fruit, but the texture and pleasant taste with “smoke” are lost.

Preparation and composition of products:

1. To 1,5 kg of blackcurrant add 0,5 kg of prunes.
2. All products are interrupted with a blender into a homogeneous mass.
3. Pour 2 kg of sugar, boil in a deep saucepan for 10-15 minutes.

To complement the taste, you can add a handful of toasted nuts and boil for another 5 minutes. The taste of the dessert will become more refined, more interesting, but the shelf life will decrease.

Calorie blackcurrant jam

The berries themselves do not have a high energy value. 100 g of currant contains 44 kcal. The nutritional value in preparations for the winter increases due to additional sweetness.

The calorie content of blackcurrant jam depends on the sugar content and the degree of “cooking”. On average, it is 280 kcal per 100 g of dessert. Most of it is carbohydrates (more than 70%). When the bookmark is changed 1:1 up or down, the nutritional value changes accordingly. With strict adherence to the daily intake of carbohydrates, you should also pay attention to the calorie content of additional ingredients.

Terms and conditions of storage

Full compliance with sterility when preparing jam for the winter, compliance with the recipe and storage rules allow you to use the dessert for food for 12 months. At the same time, boiled blanks that have passed more than 2 heating cycles can remain valid for up to 24 months.

Jam is well preserved in winter under such conditions:

• the presence of a dark place, without access to direct sunlight;
• the sugar content in the recipe is greater than 1:1;
• air temperature below + 10 °C.

Reducing the sugar content of the finished product requires storing the jam in the refrigerator, otherwise its shelf life can be reduced to several months.

Conclusion

Everyone prepares blackcurrant jam for the winter in their own way. But there are basic rules and ratios of products that always guarantee a successful result. Blackcurrant recipes can be constantly modified and improved by adding fruits, berries and changing processing methods.