White currant for the winter: preparations, the best recipes

Whitecurrant is rich in vitamins, iron and potassium. Unlike the common blackcurrant, it has a milder flavor and a pleasant amber color. And there is a lot of pectin in the berry, which helps to purify the blood and remove salts of heavy metals from the body. White currant recipes for the winter are a good choice for homemade preparations.

What can be done from white currant

Cooks and housewives love to use white currants to prepare sweet delicacies for the winter. There are many recipes for jams and jams with and without sugar, marmalade, jellies, candied fruits and various drinks: compotes, wines. They also make a delicious sauce for meat from the berries. For preparations for the winter, other types of currants, strawberries, gooseberries, oranges and watermelons are often taken.

Simple whitecurrant recipes for the winter

Blanks from white, red and black currants are loved by many. There are a huge number of recipes for preservation for the winter. Experienced housewives know the features of their manufacture:

1. Use only enamelware to prevent oxidation.
2. Take containers with low sides.
3. Always have a spoon or slotted spoon handy to skim off the foam.
4. During cooking, they control the process, monitor the fire and stir the mass.
5. Choose only ripened white currants. Blanks from it are stored for a long time in winter.
6. The berries are separated from the twigs, cleaned of leaves and litter.
7. For a variety of taste, other berries and fruits are added.
8. They take jars without cracks and chips, rinse thoroughly, sterilize in any convenient way. The same procedure is carried out with lids.

Jam

Traditional recipes for making whitecurrant jam for the winter involve heat treatment of raw materials. Required Ingredients:

• white currant – 1 kg;
• sugar – 1,5 kg;
• water – 400 ml.

Stages of work:

1. The fruits are sorted, removing the cuttings, washed and allowed to dry.
2. Then pour them into bulk dishes. Sugar is added at the rate of 1:1 and left for 12 hours.
3. The remaining sugar is used to make a sweet syrup. Without letting it cool down, pour it into the prepared raw materials, put on a low fire. The jam should become transparent. To prevent it from burning during cooking, stir it with a wooden spoon. The foam is removed.
4. Ready currant jam is poured into sterilized containers and rolled up for the winter with lids.

Jam

Prepared according to a traditional recipe, berry jam without peel and seeds is added to pastries, cottage cheese, yogurt and cereals. Jam products:

• berries – 1 kg;
• granulated sugar – 1 kg;
• water – 200 ml.

How to make jam:

1. The washed currants are cleaned of twigs, the water is allowed to drain.
2. The fruits are placed in a wide pan, pour a glass of water and put on the stove. First, the mass is simply heated for 10 minutes, so that the skin and bones are more easily separated from the pulp.
3. The fruits are rubbed through a sieve. The resulting pulp with juice is covered with sugar, again put on a small fire for 40 minutes.
4. The hot mass is laid out in jars, clogged. To save heat, the container is covered with a blanket or blanket for a day.

Compote

Berry compote for the winter is a wonderful fortified drink. White currant and rosehip compote is useful in the treatment and prevention of colds and flu.

The recipe will require:

• white currant – liter jar;
• wild rose – a handful of berries;
• for syrup – 500 g of granulated sugar per liter of water.

Cooking process:

1. The required amount of syrup is boiled from water and granulated sugar.
2. Rose hips are placed on the bottom of sterilized jars, and white currants are placed on top.
3. Pour sweet syrup cooled to room temperature, pasteurize for 20-25 minutes.
4. Containers with compote are rolled up with tin lids. They put it upside down, wait for it to cool and put it away for storage in a dark, cool place.

candied fruit

Candied fruits are one example of a healthy dessert. The recipe helps to diversify the children’s menu in winter. For candied fruits take:

• 1 kg of fruit;
• 1,2 kg of granulated sugar;
• 300 ml water.

How to make sweets:

1. Separate the berries from the stalks, wash.
2. Dissolve sugar in water, put on fire and boil for 5-10 minutes.
3. Fall asleep white currant. Bring to a boil and keep on fire for 5 minutes. Leave for 12 hours.
4. Then boil again, cook until tender.
5. Without letting the mass cool down, pour it into a colander and leave for 2-3 hours. During this time, the syrup drains, the berries cool. In the future, the syrup can be preserved and used as jam.
6. Take a baking sheet, put 10-12 white currants on it, in slides. Dry in the oven for 3 hours. Heating temperature – 40^°C.

Marmalade

Homemade marmalade is valuable because, unlike purchased sweets, it does not contain harmful additives. It is prepared according to this recipe:

• 1 kg of fruit;
• 400 grams of sugar;
• 40 ml water.

Stages of manufacture:

1. Water is poured into the bottom of the pan, white currants are poured on top. Cook until it softens.
2. The berries are removed from the heat and rubbed through a sieve.
3. Sugar is added, put back on the stove and boiled. Readiness is checked by a drop of jam. If it does not spread over the saucer, the berry mass is ready.
4. It is poured into molds, left to harden.
5. Marmalade is rolled in sugar and stored in a jar in a cool place.

They want

Light amber currant jelly is a great addition to breakfast toast or pancakes, a fragrant product for berry sauce. Necessary:

• white currant without twigs – 2 kg;
• granulated sugar – 2 kg;
• 50 ml water.

How to make jelly:

1. The fruits are removed from the branches, washed, transferred to a container for cooking. Pour in water.
2. Cook over medium heat for 3-4 minutes after boiling. The berries should burst.
3. The mass is rubbed through a sieve. It should become light, uniform.
4. Pour sugar in small portions, stirring so that it completely dissolves.
5. The jelly is again put on the fire, they wait for the boil and cook for another 5-7 minutes, stirring.
6. At the same time, small glass jars are prepared and sterilized. The hot berry mass is quickly poured into them until it has frozen.
7. Jelly is cooled in an open container at room temperature. And for storage clog and put in a cool place for the winter.

Another way to make fragrant whitecurrant jelly:

Wine

White currant produces table and dessert wines of a beautiful golden hue. This recipe does not use products that accelerate fermentation, which preserves the delicate taste and color of the fruit. Ingredients:

• white currant – 4 kg;
• sugar – 2 kg;
• water – 6 l.

Drink making process:

1. The berries are sorted out, put in a container, crushed with hands.
2. Then they are poured with 2 liters of water, 800 g of granulated sugar are poured, covered with gauze folded in several layers. The mass remains in a dark place at room temperature.
3. After 2 days, hissing, foam, sour smell appear. The fruits begin to ferment. Their juice is squeezed out, leaving only the pulp. The rest of the water is heated, the cake is poured over it, cooled and filtered. The resulting liquid is poured into a bottle. Later it is used for fermentation. It is covered with a glove with small holes on the fingers.
4. Then, once every 4 days, add 600 g of sugar. They do it this way: a little liquid content is poured out of the bottle, mixed with sugar, and again added to the container.
5. It takes 25 to 40 days for white currant wine to mature, depending on the temperature and fruit variety. The drink is carefully drained, trying not to capture the sediment. The container is corked and sent to a cool place for 2-4 months.

Sauce

Whitecurrant sauce is ideal for meat recipes. It is prepared from the following ingredients:

• white currant – 1,5 cups;
• fresh dill – 100 g;
• garlic – 100 g;
• sugar – 50

Making the sauce is easy:

1. Currants, dill and garlic are ground in a blender or meat grinder.
2. Add sugar.
3. The mixture is boiled. The sauce is ready. It can be added to fresh dishes or prepared for the winter by rolling it into jars.

Terms and conditions of storage of blanks from white currant

In winter, the blanks should stand in a dark, dry, cool place. Containers with jams, preserves, compotes can be stored in a pantry or in a dry, warm basement. Some leave blanks in residential premises, but in such cases their shelf life does not exceed one year. If you follow the basic rules of storage, white currant desserts and drinks remain fresh for a long time.

Conclusion

White currant recipes for the winter help to make tasty and healthy treats. The berry has a more delicate taste and less pronounced aroma compared to red or black currants. The blanks from it are light golden, translucent and look very appetizing.