Redcurrant for the winter: simple recipes at home

Redcurrant is known for its high content of ascorbic acid. It is rich in coumarins and natural pectins, which make the berry suitable for making jams, jellies, compotes for the winter. Useful substances remain in the fruits even after heat treatment. The best redcurrant recipes for the winter are based on the use of ripe, intact berries.

What can be cooked from red currant

The recognizable taste of the fruit is distinguished by a noticeable sourness. It is mixed with currant aroma and pulp sweetness. This characteristic makes culinary experts experiment by combining red currants with different products. Berries are used to prepare sauces for desserts or baked meat, make refreshing drinks, add to alcoholic cocktails.

The best recipes for red currants are preparations for the winter. This is due to the content of natural pectin in fruits, which contributes to the natural compaction of the consistency of jams, makes jellies silky and uniform without the addition of additional thickeners.

It is customary to process the berry for the winter without additional cooking. Raw fruits grated with sugar retain their beneficial properties and can be stored in the refrigerator for a long time.

Jam, jams and jellies from red fruits for the winter are cooked in the traditional way and cleaned in cellars or cellars.

How much red currant is boiled

There are several options for making jam for the winter. One of the most popular recipes is a five-minute blank. This method allows you to boil the berry to a boil and immediately remove it from the stove. The whole process takes 5 to 7 minutes. The resulting hot mass begins to gel as it cools.

Some recipes involve boiling berries with sugar. In this way, a denser consistency is achieved. According to this recipe, red currants are simmered over low heat for no more than 25 minutes.

Redcurrant recipes at home

Homemade jams and jellies do not compare to store-bought products. The housewives themselves choose the method of cooking for the winter, fully control the process and know everything about the composition of their workpiece. Jams and marmalades from stores often contain an increased amount of thickeners, special preservatives that increase shelf life.

If redcurrant preparations for the winter have passed the test of time and are liked by family members, they are included in the collection of annually used home recipes.

red currant recipe with sugar

Berries for the winter are harvested according to different recipes, but the underlying technology remains the same for all options. The fruits are sorted, removing small branches and debris, then they are poured into a basin with warm water, washed. After they take out the fruits in portions, for convenience, use a colander or a small sieve.

When excess water drains, red currants are processed using one of the following methods:

• twisted with a meat grinder;
• crush the berries with a pusher;
• churn with a blender.

For 1 kg of processed berries, 1,3 kg of sugar is poured. The sweet mass is left for 1 hour to extract the juice. After that, the composition is mixed and put on the stove. The jam is brought to a boil, the foam is removed and heated for another 10-15 minutes, constantly stirring from the bottom up.

For further storage for the winter, the finished dessert is poured hot into prepared containers, then closed with lids.

Redcurrant jam recipes for the winter

Red currants can be prepared for the winter in the form of jelly. It is used as a jam for tea parties, as well as for baking, decorating desserts.

Red currant jelly for the winter

For redcurrant jelly for the winter you will need:

• strawberry – 1 kg;
• sugar – 1 kg;
• water – 200 ml.

Red currants are poured with water, boiled until completely softened. Hot fruits are ground through a fine sieve with a spoon or silicone spatula. The cake is removed, and sugar is added to the resulting thick liquid and boiled over low heat for about 30 minutes. Hot jelly is poured into sterilized glass jars, rolled up with lids and removed to cool at room temperature.

Video recipe on how to make berry jelly:

Redcurrant jam with oranges

Additional ingredients emphasize the sweet and sour taste of currants and make it more intense. For 1 kg of berries take 1,2 kg of sugar and 1 kg of oranges. Currants and oranges are crushed, sprinkled with sugar. The mixture is left for 1 – 2 hours until the crystals are completely dissolved. Then the composition is mixed, again processed with a blender and boiled until boiling. Hot jam is poured into prepared jars, closed.

Currant-gooseberry jam

These types of fruits ripen at about the same time, so adding gooseberries to currants is not surprising. The taste of the preparation for the winter is distinguished by unusual shades, the color of the jam becomes amber as it cooks.

The fruits are taken in equal portions. To a total weight of 2 kg of fruit, add 1,8 kg of sugar. The berries are ground through a sieve separately, then the resulting puree is combined. Pour in sugar, boil over low heat until boiling. Then remove the foam, remove to cool. The cooking process is repeated.

Red Currant Sweet Recipes

In addition to harvesting red currants for the winter, there are recipes for making sweets. For them, fresh fruits are used, as well as pre-prepared jellies, jams, preserves.

Homemade marmalade

To prepare a dessert take:

• 1 kg of fruit;
• 100 ml of water;
• 450 g sugar or powdered.

The fruits are boiled until soft with a little water, then rubbed through a fine sieve.

 The resulting puree is seasoned with sugar, mixed, boiled until thickened. The mixture is cooled, poured into prepared molds: silicone or ice. Leave to harden for 6 hours. Then the marmalade is taken out of the molds, rolled in powdered sugar.

Berry sorbet

This delicacy is prepared in portions:

• 150 g of berries;
• powdered sugar – 2 tbsp. l .;
• water – 0,5 tbsp.

The fruits are poured with water, pureed with an immersion blender. Pour in powdered sugar, mix. The resulting mass is poured into a wide form with low sides, cleaned in the freezer. Puree is stirred every hour, changing its hardening structure. The dessert is ready to eat in 4-5 hours.

berry curd

Redcurrant has a slight sour taste. The combination of acidity and sweetness makes the product suitable for the preparation of cream curd, which is considered one of the most interesting desserts based on berries. Required Ingredients:

• berries – 600 g;
• sugar – 400 g;
• lemon juice – 2 st. l .;
• vanillin, vanilla sugar;
• 1 egg;
• 6 yolks;
• 100 g butter.

Juice is squeezed out of boiled fruits by rubbing through a medium-sized sieve. Sugar is added to the mixture. Butter is melted over low heat, lemon juice, vanillin, cooled currant syrup are added. The composition is boiled, then it is cooled. Beat the eggs separately and add to the berry preparation with constant stirring. Put the resulting mass on the stove, cook until thickened, avoiding boiling. The resulting Kurd is poured into small containers, cooled and put in the refrigerator.

Red currant drinks

You can make drinks for the winter from red currants, following the step-by-step instructions. The traditional recipe for harvesting compote is not advised to be changed in order to get a classic drink loved by everyone.

Compote

For 1 jar of 3 liters, take 300 g of berries.

Sequence of preparation:

1. Banks are filled with water up to the neck.
2. Leave for 30 min. for insistence.
3. The water is drained, sugar is added to it at the rate of 500 g per jar.
4. The syrup is boiled for 5 minutes, currants are poured with the resulting hot liquid.
5. Banks are rolled up, turned over until completely cooled.

Morse refreshing

To prepare fruit drinks, 100 g of fruit are poured with 100 g of sugar, pressing down with a spoon until the berries soften. The mass is left to infuse for 20-25 minutes. Then pour 400 ml of carbonated water, add mint leaves, mix. The drink is served with ice and a circle of orange or lemon.

Terms and conditions of storage of red currant blanks for the winter

Blanks in sterilized jars are stored for about 2 – 3 years. Closed hermetically with metal lids, they prevent possible fermentation or molding of finished products.

When storing, follow the basic rules:

• clean canned food away from direct sunlight;
• do not leave jars near heating appliances;
• do not store blanks in the compartments for freezing food.

For preparations for the winter, it is important to maintain an optimal temperature regime, avoiding noticeable jumps. The thermometer should be between +2 and +10 °C. The basement storage room is ventilated or provide constant air circulation with a fan.

Raw jams are stored in the refrigerator to prevent fermentation inside the workpiece.

Conclusion

The best recipes for redcurrant preparations for the winter involve the use of whole berries of a full degree of ripeness. Short-term heat treatment allows you to save the beneficial properties of the fruit. And the content of natural pectins in the berry makes the preparations jelly-like and pleasant to taste.