home Audience 1 White currant jelly for the winter, recipe without cooking. How to prepare white currants for the winter - recipes

White currant jelly for the winter, recipe without cooking. How to prepare white currants for the winter - recipes

Anyone who has tried white currants at least once in their life is sure to love the berry for its delicate taste and unusual aroma. And preparations from white currant berries for the winter are not only tasty, but also extremely healthy. A variety of canning recipes allows you to choose the one your heart desires: with and without sugar, jams and jelly, wines and compotes. From our article you will learn the features of canning white currants for the winter in different ways.

Why is it worth harvesting white currants for the winter?

Currants of all varieties are considered one of the most healthy berries. It contains 4 times more vitamin C than everyone’s favorite citrus fruits and 2 times more potassium than bananas. In addition, there are vitamins B and P. Thanks to the presence of vitamin A, currants can improve vision. Regular consumption of currants helps strengthen the immune system, improves metabolism in the body, enhances hematopoiesis, removes waste, toxins and heavy metal salts.

White currants, like any other berry, are best picked in dry and sunny weather

Proper canning for the winter will help preserve the maximum of nutrients contained in the berry, in which case it will be possible to replenish the lack of vitamins all year round with a natural and tasty product from the pantry.

Preparing berries for canning

Before preparing preparations for the winter, the berries must be torn off the stems (although some prefer to leave the preserved bunches whole in the jam), sorted and cleaned of dry leaves, twigs and other debris that fell during picking from the bush. Then rinse well and preferably dry.

Before canning, sort the berries and separate them from the stem

White currant is a specific berry. The pale yellow jam, although very tasty, is unusual to the eye and seems inconspicuous to some. Therefore, very often housewives prefer to combine white currants with black or red currants, and with other berries: raspberries, strawberries, gooseberries, cherries. By experimenting with the proportions of different berries, you can achieve a completely new, unique taste and aroma each time.

White currant jelly - unusual and tasty

Jelly is one of the winter sweets that children love very much; it is made from berry juice and sugar. White currants are ideal for making jelly, and here's why:

The seeds of this berry are too large, they affect the taste of the jam, giving it excessive astringency and disrupting the consistency. Therefore, making preparations for the winter only from white currant juice is an ideal option for canning it;
You don't have to add a lot of sugar to make great jelly. The pectin content in the boiled juice contributes to better gelling of the mass. Not all fruits contain pectin; it is found in sour apples, cranberries, lingonberries, blueberries, gooseberries, quinces and, of course, in all types of currants.

White currant jelly is transparent and extremely aromatic

Advice! In not fully ripened berries, the pectin content is an order of magnitude higher than in ripe ones, so they are more suitable for making jelly.

How to extract juice from white currants

Getting rid of the seeds and skins of white currants is not so easy. Small seeds clog the holes of a mechanical juicer, and crushed ones in an electric juicer give a specific taste to the squeezed juice. Therefore, it is better to use a juicer or do it the good old way: rub the currants through a sieve. To make it easier to handle tough berries, they are scalded with water or even boiled until softened. This juice will be thick and rich.

To obtain clarified juice, there is a second recipe: the berries are boiled (a little water added) until they release juice. Then filter and set aside in the refrigerator for a day. Before cooking the jelly, the settled juice is once again carefully poured into another container so that the sediment remains at the bottom of the first.

White currant juice

You can make jelly from prepared juice in two ways:

Cold way. Add sugar to the raw juice (in a ratio of 1:1.5, or better yet 1:2) and stir until completely dissolved. The settled jelly is packaged in sterile jars, rolled up with iron lids and placed in a cool place. A large amount of sugar will ensure good storage of such a preparation for the winter, while the vitamins will remain in approximately the same quantities as in fresh berries.
With the hot method, the juice is boiled over high heat, stirring occasionally and skimming off the foam until the volume of the juice is reduced by half. Then add sugar (0.5-0.8 kg per 1 liter of juice), cook for no more than half an hour (then the pectin begins to break down). If a drop of the brew does not spread but holds its shape, then it’s time to pour the jelly into sterile jars.

Recipes for white currant jam for the winter

White currants can be covered with whole berries, or you can grind them in a meat grinder. Like jelly, jam can be made from raw berries, or it can be boiled with sugar - it all depends on the tastes of family members and the wishes of the hostess. For jam lovers, you can offer the following recipes:

Recipe 1. Jam with oranges (without cooking)

1 kg of white currants, 1-2 oranges, 1.5-2 kg of sugar.
Currants and oranges (without seeds, but with peel) need to be ground in a meat grinder, mixed with sugar until completely dissolved. You can warm the mass slightly to speed up the process. Then place in sterile jars. It can stand in the refrigerator for a long time even covered with nylon lids.

Currant jam can be rubbed through a sieve - it will be very tender

Recipe 2. Classic jam

1 kg white currants, 1.3 kg sugar, 2 tbsp. water.
Cover 1 kg of currants with the same amount of sugar and set aside until the juice appears. Boil syrup from 300 g of sugar and water, dip the berries that have released their juice into it. Cook until translucent, skimming off the foam and stirring lightly.

1 tbsp. white currants, 500 g sugar, 1 tbsp. water.
For such jam it is necessary to select berries on the branches (clusters). In this case, you will get a product that can be used to decorate any dessert in winter: cakes, pies, jellies, etc. Gently place the berries in a thick syrup made from sugar and water and cook until transparent. Cool, transfer to jars.

Advice! It is better to cook this jam in a wide container so that the berries remain intact and retain the shape of the bunch.

Winter preparations from white currants without sugar

Who said that berries in jars for the winter must be with sugar? This is wrong. For those who do not like sweets, consider sugar harmful or simply cannot afford it, we offer a recipe for currants in their own juice. It will preserve all the vitamins and beneficial properties of the berry without sugar or adding any other ingredients.

White currant preparations will become a real treat for the whole family

Large, juicy white currants are suitable for this recipe. Pour the prepared dry (!) berries into jars and cover with lids. Pour lukewarm water into the dishes for sterilization until it reaches the level of the hangers of the jars. Heat over low heat until the currants release their juice. The berries will settle, so they can be poured from several jars into one. Next, heat the water to 85 degrees, pasteurize for about 25 minutes, and then roll up.

Another, simpler recipe: put 1 kg of large berries in a saucepan and pour 50 g of water (you can use juice). Bring to a boil over low heat and carefully place in sterile jars. Roll up.

Whatever recipe you choose, in any case you will win by receiving an additional portion of vitamins from nature in winter.

Benefits of currants for humans: video

White currant preparations for the winter: photo

What do you need:

red currant - 0.5 kg;
white currants - 0.5 kg;
water (preferably bottled) - 0.5 l;
fruit sugar - 0.8 kg.

What to do:

Carefully clean the berries. Remove them from the branches. Rinse. Preferably in a basin, draining the water several times.
Then, in the same basin where you washed the currants, clearing it of sand and debris, put all the berries and, filling them completely with water, place it on the stove.
Boil and simmer for a quarter of an hour. After boiling, pour out the water.
Puree the berries using a sieve.
Pour sugar into the resulting mass and place on the stove. From the moment of boiling, boil for a quarter of an hour, skimming off any foam that appears.
Pack the finished jam into prepared containers. Close with lids.

Store finished products exclusively in a cool place.

Pickled red currants

The main component of the preparation is, of course, currants.

For the marinade:

What to do:

Place the prepared and processed berries in sterilized glass jars under the neck. You don't have to remove the berries from the branches, but use them as they are - with brushes. Preservation with brushes is much more aesthetically pleasing: it looks very beautiful.
Then cook the syrup: completely dissolve the sugar in the water in a saucepan on the stove. Add all the spices to the syrup. Cool, strain, pour in vinegar.
Pour the prepared marinade into all the jars of berries. Screw on with sterile caps. Carry out pasteurization: the jars must be placed in hot water (at least 85 °Ϲ) for half an hour.

Remove the jars, dry, cool and store cool.

White currant jelly without cooking

Canning white currants for the winter always gives excellent results. It is both healthy and optimal for making jelly and other desserts. The recipes are simple, and the results are amazing.

What you will need:

water - 1 l;
fruit sugar (you can use regular sugar) - 1.2 l.

What to do:

Extract the juice from white currants. Take fruit sugar in the proportion of 1 liter to 1.2 kg.
Mix the juice and sugar thoroughly into a homogeneous mass.
Sterilize jars.
Pack the jelly into jars. You need to fill the jars to capacity.
Place a circle of parchment paper on top of the jelly. Cut a circle according to the diameter of the neck of the jar. The paper must first be wetted with water.
Seal the jars with lids.

Keep cool

Redcurrant compote

What do you need:

berries - 1 kg
bottled water - 3 l;
fructose - 0.5 kg.

What to do:

Wash the currants and pick them from the branches.
Puree the prepared berries with a blender. Add 0.05 kg of fructose and mix thoroughly.
Boil water in a large saucepan. Add the remaining granulated sugar. As soon as the boiling process begins, pour in the pureed currants. Cook for no more than 3 minutes.
Remove from the stove and leave the compote to steep, covered, for 15 minutes.

It is better to cool the finished compote before straining it with gauze. Pour the compote into prepared sterilized jars and place in the refrigerator.

Red currants with cucumbers

Currants are a rather unusual product for preservation, which, as a rule, are combined with other ingredients, and most often with cucumber, as the result is a very tasty tandem. Cucumbers prepared according to this recipe have a slightly pronounced sweet redcurrant flavor.

Required ingredients:

Preparation:

Medium-sized cucumbers should be thoroughly washed and soaked overnight in cold water.
After the jar has been sterilized, cucumbers, additional spices and, most importantly, currants are placed in it. All ingredients are poured with boiling water.
Now you need to drain the remaining water through a special hole nozzle on the lid.
The can rolls up.

Currant berries not only have a pleasant taste, but also contain many vitamins and minerals that are so lacking in winter.

Assorted jam

What do you need:

red and white currants - 0.5 kg each;
fructose - 1.5 kg;
distilled water - 0.05 kg.

What to do:

Wash the berries thoroughly and process (remove from the branches). Leave the washed currants in a colander to drain the water. Allow the water to drain completely.
Make syrup from fructose and water. Boil water and completely dissolve granulated sugar in it, boiling for 5 minutes.
Place the currants in a saucepan and pour sugar syrup over them. Leave for 7 hours. After this, transfer the berry-sugar mass into a colander, under which place another pan. Wait until the syrup has drained completely, put the pan on the stove and boil to a boiling point of 110 °Ϲ. Remove from heat and set aside for 20 minutes
Then transfer the currants to the hot syrup. Cook over low heat until the jam is ready.
Cool the resulting jam in a quick way: place the pan in cold water. As soon as the jam has cooled, transfer it to prepared sterilized jars.

This jam can be made by replacing red or white blackcurrants.

Pickled white currant

What you will need:

What to do:

Sort the berries, rinse well, and let the water drain completely.
Transfer the currants to a clean container. It’s good if the container is wooden, but you can use any.
Prepare a brine from distilled water, salt, sugar, cinnamon, cloves and pepper.
Cool the prepared brine and pour it into a container with currants.
Cover the container with gauze. If the container is wooden, then cover it with a circle. Place the currants prepared in this way in the cold.

These pickled currants are an excellent addition to any meat dishes. It perfectly reveals the taste of fried or stewed liver.

White and red currant juice

What you will need:

white currants - 1 kg;
red currants - 0.2 kg.

What to do:

Pick currant berries from the branches. Sort through, rinse thoroughly, drain and dry a little.
Take an enamel bowl and crush the currants in it with a wooden pestle. Separate the juice from the pulp.
Filter the resulting juice using a shenois cone, which must be lined with gauze.
Then pour the juice into an enamel pan. Preheat to 90 °Ϲ. Hold at this temperature for about 10 minutes.
Pour the juice into still hot jars heated in a water bath. Do not top up the jars with juice. It is necessary to leave about 2 cm, cover with boiled lids.
Place in a container with water. The water temperature should be 60 °Ϲ. Carry out the pasteurization process at a temperature of 90 °Ϲ. Pasteurize half-liter containers for 13 minutes, liter containers for 16 minutes, and three-liter containers for 20 minutes.
After completing the pasteurization process, immediately seal the jars. Check for blockage. Turn the jars over.

Red and white currant syrup

What you will need:

juice from two types of currants - 1 l;
water - 0.25 l;
granulated sugar - 0.7 kg.

What to do:

Wash the currants. Squeeze the juice out of them.
Mix the juice with water and granulated sugar.
Bring to a boil and cook for 3 minutes.
Pour the resulting hot syrup into prepared bottles. Seal tightly.
Wrap each bottle in a blanket and cool.

White currant marmalade (video)

Canning red and white currants successfully differs from other berries in its simplicity and accessibility. No expensive ingredients, no incredible canning efforts required. The main thing is desire, and you can always enjoy your favorite berry by opening a jar quietly waiting in the refrigerator.

White currants are a source of vitamins and other beneficial substances

This berry contains vitamins, sugars, and organic acids. White currants are rich in potassium and iron, which means they have great benefits for the cardiovascular system. Its peculiarity lies in the high content of pectin, which helps cleanse the blood and removes heavy metal salts from the body.

White currant compote

Preparing this drink is very simple. First, wash the berries. You can remove the stems or place whole tassels in jars and then shake them to firm them up. Start preparing the syrup. For 3 kg of fruit you will need 1 liter of water and 4 cups of sugar (you can reduce or increase the amount). Pour water into a saucepan, add sugar, bring to a boil, and do not remove from heat for several minutes. Let the syrup cool, pour it over the berries that you placed in the jars. Close the containers and sterilize them in boiling water for no longer than 4 minutes. To give the compote a reddish hue, it can be supplemented with any berries of that shade.

White currant compote

White currant jam

Preparing jam also does not take much time. For 1 kg of fruit you need to take the same amount of sugar. Separate the berries from the stalk, wash and dry. To allow water to drain from them, it is best to lay them out on a towel.

Take 1 glass of berries and sugar. Mix them and place in a cool place for 8 hours. Pour 400 ml of water into the unused sugar and boil. Pour the candied fruits into the boiling liquid; do not remove from the heat until they become transparent. Roll the jam into sterilized jars.

Candied fruit recipe

For the treat you need to take 1 kg of berries. Wash them, separate the stalks.
Dissolve 1.2 kg of sugar in 1.5 glasses of water. Place the vessel on the fire. Bring to a boil, simmer for about 5 minutes.
Strain the liquid using cheesecloth and re-boil.
Pour the berries into the boiling syrup and continue boiling for about 5 minutes. Place in a cool place for 10 hours.
Place the vessel back on the fire and cook until done.
Pour into a colander and let the syrup drain. The resulting liquid can be poured into jars and rolled up. As a result, you will get jam. It is not required for candied fruits.
Pour sugar onto a baking sheet and arrange the berries in piles on it. Each of them should have 10-12 fruits.
Place the baking sheet in the oven. Dry for about 3 hours at 40 degrees.
Take out the dried fruits, form them into balls, sprinkle with sugar and put them back in the oven. Don't change the temperature. Dry for 3 hours.
In winter, candied fruits may dry out. To prevent this from happening, you can roll them in sterilized jars.

White currant wine

If you love homemade wine, white currants are a great ingredient for such a drink. To get 10 liters of wine, prepare:

4 liters of currant juice;
2.5 kg of sugar;
4.5 liters of water;
1 liter of vodka.

Sort the berries and remove the branches. Also remove spoiled specimens. Rinse the fruits, let the water drain, squeeze out the juice. Pour 1.6 kg of sugar into it and place it in a dark place for 10 days.

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Then you need to alcoholize the drink. Add vodka to it in a ratio of 1:10. Leave for a week. Add any sugar you have left to the wine. Stir the liquid and pour into bottles. Seal the containers and place in a cool place. After 2-3 months, the wine will be ready for consumption.

Fragrant currant jelly

In winter, you can take out such sweets as currant jelly from storage. This delicacy is useful because its preparation does not require large quantities of sugar. For 1 liter of juice you will need 0.25 cups of sugar.

White currant marmalade recipe

Homemade marmalade is a delicacy that appeals to both adults and children. The advantage of this sweetness is that it does not contain harmful chemical additives.

White currant marmalade

To prepare the dessert, follow this procedure:

Pour 30 ml of water into a saucepan, pour in 1 kg of berries. Cook until they soften.
Rub the puree through a sieve. Add 400 g sugar. Cook the mixture until completely cooked. Remove from heat if a drop of jam does not spread over the saucer.
Pour into molds and wait until hardened. Roll the marmalade in sugar, put it in a jar, seal it and store it in a cool place.

Advice. If you do not accept too sweet foods in your diet, you can pickle the fruits without sugar. This dish will be an excellent addition to meat and fish.

Pickled currants and sauce for different types of meat

Take liter jars, do not forget to sterilize them. Place in them 5 peppercorns, 10 cloves, add a little cinnamon. Rinse the currants without removing them from the branches and let them dry. Fill the jars to the top with it. Now it’s time to start preparing the marinade.

For 1 liter of water you will need 1.5 cups of apple cider vinegar and 0.5 kg of sugar. Boil the liquid and pour into a container. Sterilize for about 5 minutes from the moment of boiling. Roll up. You can make a delicious sauce for meat using white currants. Be sure to stock up on this preparation in winter; it will become a real boon for your family.

Prepare the sauce according to the following scheme:

Take 1.5 cups of currants, 100 g of fresh dill and the same amount of garlic.
Grind the ingredients using a blender. You can also grind them through a meat grinder.
Add 50 g of sugar to the mixture and boil.

White and red currants are no less useful than black currants, and in some respects they even outperform. Due to the high content of pectin and fiber, these berries cleanse the body of toxic substances, as well as “bad” cholesterol, which helps prevent heart attacks. Berries are rich in vitamins A, E and C, have a powerful antioxidant effect, and prolong youth. The high content of potassium and iron in berries has a beneficial effect on blood vessels, cardiac and hematopoietic activity of the body. White currant has virtually no coloring matter and does not cause allergies.

If I always prepare black currants “raw” - I rub them with sugar, then I make jelly from red and white currants. I tried many ways to cook jelly: adding water, boiling down the juice, until I found this recipe - quick and not very labor-intensive.

I made jelly for this recipe from, as well as from a mixture of red and white currants. In this case, an example of cooking jelly from a mixture of two types of berries.

For 1 kg of berries you will need 1 kg of sugar. I put a little less sugar - I prefer a more sour taste.

Wash off dust and other contaminants and lightly dry on a towel. There is no need to cut off the branches and tails - we will get rid of them later.

Place the berries in a cooking container and add all the sugar according to the recipe and mix.

Stir the contents periodically for 10 minutes: the sugar begins to soak in the juice of the berries.

With each subsequent stirring, the sugar becomes more and more saturated with juice and dissolves.

These periodic stirrings will take 1-2 minutes, no more.

Turn on the stove (I have a gas one) and put the contents on high heat. We note the time - it will take us 8 minutes to cook. To prevent the contents from burning, continuously stir the berry-sugar mixture with a wooden spoon with a long handle.
After 3-4 minutes, signs of boiling appear.

Then the berries begin to actively burst and foam appears. At 6-7 minutes there is a lot of foam! Actively mix the contents.

Important: when choosing a cookware for cooking, you need to take into account the fact that the foam actively rises; the cookware should have high walls so that the jam does not escape.

At the 8th minute the foam begins to settle, turn off the stove.

Dump the berries into a colander, which we conveniently place on another container. We wipe the contents through a colander using a wooden spoon.

I don’t really bother if berry seeds get through the colander here and there.

Pick white currant berries from the branches, rinse in running water and drain. Pour the berries into a saucepan (not aluminum!), add 50 ml of water and place over medium heat. Bring the berries to a boil and cook for about 3-4 minutes, stirring. All berries should burst and cook.

Remove the mass of boiled berries from the heat and rub through a fine sieve to remove the seeds and skins. The result is a translucent light mass. That's how it should be.

Add sugar to the berry mixture in portions, stirring constantly until the sugar is completely dissolved. Pour the berry-sugar mixture back into the pan where the berries were previously cooked and bring to a boil. Cook, stirring, for about 5-7 minutes. The mass should become transparent and acquire an amber tint. At this time, prepare beautiful small jars (sterilize) and lids.

Remove the mixture from the heat and, while still hot, pour into jars. This is important because the jelly hardens very quickly! Leave the jelly jars to cool completely without lids at room temperature. To store the jars, close the lids and store in a cool place. Store the opened jar in the refrigerator. Bon appetit!