Currants for the winter - simple recipes for delicious preparations. How to prepare white currants for the winter - recipes

Today I would like to offer you a simple recipe for a delicious preparation - white currant jelly, prepared in a slow cooker. This dessert can be served as a sweet sauce for pancakes and pancakes, sandwiched into baked goods or confectionery, or simply spread on bread.

Since any type of currant contains a large amount of gelling agent, such jam can be prepared without adding pectin, agar-agar or gelfix.

The output was 2.5 liters of ready-made currant jelly. I recommend storing this product in a cool, dark place or in the refrigerator. If you want to give the jelly a deeper (pink) color, replace a small amount of white currants with red currants.

Never throw away the remaining cake from straining. You can make a wonderful compote from it or freeze it for the winter and use it for the same purposes.

Ingredients

1. White currants – 2.5 kg.
2. Sugar – 1.4 kg.

How to make white currant jelly for the winter, a simple step-by-step recipe in a slow cooker

1. Before use, the jars must be washed with soda or citric acid and rinsed well.
To sterilize jars, pour 1 liter of water into a bowl and place iron lids in it. On the multicooker panel, select the “Steam” mode and select the time – 30 minutes. We insert a special steamer basket into the bowl, on which we place the jars bottom up. After boiling, sterilize the jars for at least 10 minutes each batch.
Then they (and the lids) should dry completely.

2. Remove the white currants from the stalks, sort them, wash them and dry them.


3. Transfer the prepared berries in small portions into a deep bowl and mash with a masher (or pass through a meat grinder). Strain the resulting mass through cheesecloth, squeezing out the juice. You can also use a juicer to extract juice.
From the amount of currants indicated in the ingredients, I got 1.6 liters of juice, which we poured into the multicooker bowl.


4. Add sugar to the bowl and mix thoroughly for a few minutes so that it dissolves better. On the display, select the “Jam” program and set the timer for 20 minutes. Cover with a lid (this type of preparation can be cooked with the lid closed) and bring to a boil. Then open the lid, remove the foam and cook, stirring occasionally, without it until the sound signal signals the end of the program.
If you are making red currant jelly, then sugar should be added in a 1:1 ratio, since this variety is more sour.


5. Pour the hot jelly into sterilized jars, wait for the mixture to cool and thicken, and only then close with screw caps.

It is almost impossible to find a garden that does not have at least a few currant bushes. And although the primacy among the species is firmly held by black currants, many gardeners are happy to grow white currants. The difference between white currants is not only in color, but also in taste. That’s why the variety of recipes for making winter preparations from the berries of this currant is in no way inferior to red currants. Jam and jelly have an amazing taste and are distinguished by an unusual amber color.

About the benefits of berries

This berry is valuable for its high content of vitamins, sugars and organic acids. Don’t forget about potassium and iron, which are so necessary for blood vessels and the heart. A characteristic feature of white fruits is their high content of pectin, which has a beneficial effect on the blood and helps remove heavy metal salts from the body.

White currants are no less healthy than red or black ones

White currant compote

Preparing this compote is very simple. First you need to rinse the berries. You can peel it from the stalks, or you can put whole tassels in jars, shaking them slightly so that the berries are compacted. Prepare the syrup. For 3 kg of currants you need 1 liter of water and 0.5 kg of sugar (the amount of sugar can be changed to taste). Pour sugar into water, bring to complete dissolution and boil for several minutes. Cool the syrup to room temperature and pour into jars with berries. Close the jars and sterilize in boiling water for 3-4 minutes. If you want to add a little color to the compote, you can add a handful of rose hips, black currants or cherries.

White currant compote has a beautiful amber color

White currant jam

Preparing jam is no more difficult than compote. For 1 kg of berries you will need 1–1.2 kg of sugar. The berries need to be separated from the stalk, washed and dried, spread on paper napkins or towels. Cover the currants with sugar in the proportions of tbsp. sugar per tbsp. berries Place in a cool place for 7–8 hours. Pour two 2 tbsp into the rest of the sugar. clean water and bring to a boil. Add candied berries to the boiling syrup and cook over low heat until the berries become transparent. Roll the jam into sterilized jars.

To ensure that the product is stored well, wash the currants thoroughly and remove the stalks

Eating vitamins is not only healthy, but also tasty. You can please your children in winter with unusual candied white currants.

Candied fruit recipe

1. Prepare 1 kg of berries. Wash and separate from the stems.
2. Pour 300 ml of water into 1.2 kg of sugar and put on fire. Boil the syrup for five minutes, then strain through cheesecloth folded in several layers and bring to a boil again. Pour the berries into boiling syrup, boil for five minutes, then remove from heat and leave for 10 hours.
3. After time, put on the fire, bring to a boil and cook until tender.
4. Pour the boiling mixture into a colander and leave for several hours to allow the syrup to drain completely and the berries to cool. The resulting syrup can be rolled into jars as jam. It is no longer needed for making candied fruits.
5. Sprinkle the dish with sugar and place the berries on it in heaps, each heap containing 10–12 berries. Place in the oven and dry at 40 degrees for about three hours.
6. Take the berries out and roll them into balls, sprinkle them with sugar and put them back in the oven for three hours at 40 degrees.
7. To prevent candied fruits from drying out before winter, they can be rolled up in sterile jars.

The syrup is ready when the sugar has completely dissolved in it.

White currant wine

While the kids are waiting for delicious candied fruits, their parents may be interested in a recipe for white currant wine.
For 10 liters of wine you will need:

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

Carefully sort the berries, remove twigs and spoiled fruits. Rinse, dry and squeeze out the juice. Pour 1.6 kg of sugar into the juice and put it in a cool place for 10 days.

White currant wine is a real dessert: aromatic, with a delicate taste

When the time is up, you need to alcoholize the wine. To do this, add vodka in a ratio of one to ten. Let the wine brew for another 5-7 days.

Add the remaining sugar to the wine, mix thoroughly and pour into bottles, which are then tightly closed and stored in a cool place. After two to three months, the wine can be served.

Fragrant currant jelly

White currant jelly will be no less popular with children and adults in winter. The secret of this recipe is that it is prepared with virtually no sugar. For one liter of juice you need no more than 0.25 tbsp. Sahara.

Wash and mash the fruits. Cook the resulting berry pulp over low heat for five minutes. Place in a colander and rub the pulp with a wooden spoon to strain out the juice. Pour sugar into the resulting juice and boil for a quarter of an hour. The jelly is ready, all that remains is to roll it into a sterilized container and wrap it. Well, you can add a little sugar to the remaining berry squeezes and boil for five minutes. By morning you will have an excellent compote.

White currant marmalade recipe

Everyone loves marmalade, especially when it is prepared at home according to a proven recipe, without chemical additives or impurities.

Currant marmalade retains all the benefits of fresh berries. Your children will be delighted!

Procedure for preparing dessert for the winter:

1. Pour 2 tablespoons of water into the bottom of the pan, add 1 kg of berries and cook until completely softened.
2. Rub the resulting mass through a sieve, mix with sugar (2.5 tbsp.) and cook until tender. Check readiness drop by drop: it should not spread over the plate.
3. Pour the finished marmalade into molds and leave to harden. Roll in sugar and store in sealed jars in a cool place.

Advice. Another way to prepare white currants without sugar is pickled currants. Yes, yes, maybe it will seem strange to some, but currants prepared according to this recipe are perfect for meat and poultry. If you want to surprise your family and friends, be sure to prepare this for the winter.

Pickled currants and sauce for different types of meat

Place 5 peppercorns, 10 cloves and a pinch of cinnamon into sterilized liter jars. Wash the currants and dry them directly on the branches. Place in jars up to the shoulders. For more dense packing, the jars can be shaken slightly. Boil the marinade. For 1 liter of water you need 150 ml of apple cider vinegar and 0.5 kg of sugar. Pour the boiling marinade into the jars, set the jars to sterilize for 5 minutes from the moment the liquid boils in them. Roll up the lids.

Surprise your loved ones with unusual currant sauces for main courses

In addition to pickled currants, the sauce is ideal for meat, which is also worth stocking up on for the winter. The sauce recipe is very simple:

• For 300 g of currants, take 100 g of dill and garlic;
• grind it all using a blender or meat grinder;
• add 50 g of sugar and bring to a boil;
• The sauce can be eaten immediately after cooling or stored in jars for the winter.

How to freeze or dry currants

Frozen and dried berries remain the undisputed leaders in health benefits. After all, unlike other methods of preparing for the winter, they are not subjected to heat treatment.

Currants are dried just like any other berries. Lay out in one layer on a baking sheet covered with parchment, so that the berries cannot dry out not only on top, but also on the sides, and leave in the oven at a temperature of 40–60 degrees. There is no need to close the oven door. After two hours, check if the berries do not stick together in your hand, then the currants are ready. Dried berries should be stored in tightly closed jars.

Freeze the berries by placing them in an even layer on a baking sheet.

There are two ways to freeze currants: in the form of puree with sugar and without sugar as whole berries.
For the first method, grind the berries through a meat grinder or chop using a blender, mix with sugar to taste, place in molds and put in the freezer. The resulting frozen tablets can be placed in one container. You can even eat this puree as ice cream.

Attention! Frozen berries should never be re-frozen - the quality of the product will decrease.

The second method involves freezing without sugar - whole berries. To do this, the berries need to be laid out on a board in one layer so that they do not stick together and put in the freezer. When the berries are frozen, they must be poured into a plastic container or bag.

Berries frozen using any of these methods can be used to cook compotes and make cocktails, even when it’s bitter winter outside and there’s a blizzard blowing outside the windows. And is winter really that scary when your pantry and refrigerator shelves are filled with jars of summer with the sweet smell of currants?

White currant jam: video

Winter preparations from white currants: photo

"Five Minute"

1.5 kilograms of currant berries are sprinkled with the same amount of sugar. The products are immediately placed in a bowl for further cooking. So that the berries begin to release juice, they are carefully mixed. A spatula made of wood or silicone will cause the least harm to the fruit.

After 3-4 hours, some of the sugar grains will dissolve in the released juice. At this time, the bowl of berries is sent to the stove. After the syrup boils, cook the jam for exactly 5 minutes. The heating of the stove is set to the maximum value so that the jam heats up quickly. The mass is continuously stirred, preventing the dessert from burning.

This quick-cooking jam retains a large amount of vitamins, since the heat treatment of the currants was short-lived.

Jam-jelly

White currants are rich in natural pectin, so thick transparent jam is prepared from this berry without the use of additional gelling substances such as gelatin or agar-agar.

Juice is extracted from washed berries using a juicer. Another option is to use a blender or meat grinder, but after grinding the berry mass in this way, you will have to tinker with grinding the currant mass through a metal sieve to get rid of seeds and skin residues.

The volume of juice obtained is measured in a liter jar. For every full liter take a kilogram of granulated sugar. The products are combined and put on fire to boil. On average, this will take about 40 minutes. To make the jelly transparent, foam is constantly removed from the surface. Particular attention is paid to thoroughly mixing the product. It is extremely necessary so that the emptying mass does not stick to the bottom of the cooking container.

Check the readiness of the currant jam-jelly by dropping a drop onto a saucer. If the jam does not spread to the sides, then turn off the heat and put the mass into jars or screw cups.

Watch the video from the channel “Recipes from Lirin Lo” with instructions for making white currant jam from juice

Ground jam

This is a quick version of jam-jelly. It turns out thick, but not transparent.

1.5 kilograms of ripe white currants are passed through a meat grinder or punched in a blender in small portions. Sugar is added to the resulting berry puree - 1.7 kilograms. Mix everything well and leave it alone for 30-40 minutes.

Next, cook the jam on the stove, stirring continuously, for 5 minutes. The fire is turned off, and the bowl is covered with a clean piece of cloth to protect the product from dust, debris or insects. Under no circumstances should you use a lid, otherwise condensation will form under it.

After a day, the jam is continued to be cooked. The heat treatment time is the same - 5 minutes. After the next boiling, the currants are cooled again, and then boiled for the last time. The total is 3 sets of 5 minutes.

“Live” jam without boiling

Here the cooking procedure boils down to grinding the berries through a meat grinder and mixing them with sugar. The ratio of products is 1:1. Store this dessert in the freezer in sealed bags or disposable plastic containers. It is advisable to make sure that the sugar crystals are completely dispersed in the berry mass before putting it in the freezer.

From frozen berries

If gardening in the summer does not allow you to prepare berries for future use, then preparing white currant jam can be postponed a little by freezing the harvest.

Read about how to properly freeze red berries. All methods of preserving red currants in the freezer are equally suitable for preparing white currants.

Place 1.5 kilograms of frozen berries in a wide bowl or pan. Granulated sugar is poured on top - 2 kilograms. They take more sugar on purpose because the berries become much sour after freezing. The mass is stirred and left at room temperature for 20 minutes.

The sugared berries, slightly removed from the ice, are placed on the stove and heated slowly. After the syrup has boiled, cook the jam for a quarter of an hour, and then seal the jam in jars in the usual manner.

For an option for making white fruit jam in a bread maker, see below.

With the addition of red currants

You can diversify the taste of the jam by replacing some of the white currant berries with red fruits of the same type. Red currants are used to make jam according to this recipe.

A glass of water and 7 glasses of sugar are mixed. To obtain a thick syrup, heat the products over medium heat for 5-8 minutes. As soon as the liquid boils, add a kilogram of fresh white currants and half a kilo of red fruits. The berries are boiled for 25 minutes and placed in jars for the winter.

With oranges

Currant dessert with orange slices turns out to be very aromatic. To prepare it, take 2 medium-sized ripe oranges per 1 kilogram of white currants.

Preparing fruit. The oranges are washed with a brush, then the zest is removed from one of them with a knife or a special grater. When using a knife, try to remove the top layer as thinly as possible so as not to touch the white layer of the peel.

Orange slices are combined with a kilogram of sugar and currants. Literally in 1 hour the berry-fruit mass will give juice. The bowl is placed on the stove and boiled in one of two ways: boiling once for 20 minutes or boiling three times for 5 minutes each, followed by natural cooling.

Storage methods and periods

White currant preparations are stored along with an arsenal of other winter preserves throughout the year. A cool, dark place is ideal. The only exception is workpieces without heat treatment. Raw jam is stored in the depths of the freezer for 8-10 months.

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.

Read also:

Homemade desserts: chocolate mint cupcake

Currant jam is a healthy delicacy that children will definitely appreciate. You can also make candied sweets from these berries.

Candied fruit recipe

1. For the treat you need to take 1 kg of berries. Wash them, separate the stalks.
2. 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.
3. Strain the liquid using cheesecloth and re-boil.
4. Pour the berries into the boiling syrup and continue boiling for about 5 minutes. Place in a cool place for 10 hours.
5. Place the vessel back on the fire and cook until done.
6. 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 needed for candied fruits.
7. Pour sugar onto a baking sheet and arrange the berries in piles on it. Each of them should have 10-12 fruits.
8. Place the baking sheet in the oven. Dry for about 3 hours at 40 degrees.
9. 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.
10. 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.

Read also:

Austrian dessert with apricots

Fragrant currant jelly

Wash the fruits and crush them. Boil the berry pulp for 5 minutes. Strain through a colander, mashing the berries with a wooden spoon. Add sugar to the juice and boil for 15 minutes. Roll the jelly into sterilized jars. Place them on the lids and wrap them in a blanket. Pour sugar into the berries that remain after squeezing and cook for about 5 minutes. This way you will get a healthy and tasty compote.

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:

1. Pour 30 ml of water into a saucepan, pour in 1 kg of berries. Cook until they soften.
2. 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.
3. 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:

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

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:

1. 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.
2. 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