Pureed blackcurrant with sugar is the easiest way to prepare a berry for the winter. The recipe is completely labor-intensive and includes only two ingredients - berries and sugar. This method of harvesting preserves the amazing taste and aroma of fresh currants. Plus, it is ideal for those who do not want (do not know how, do not like) to mess around with cooking jam. After all, you just need to fill a clean berry with sugar, knead it with an ordinary wooden crush and stir several times before closing, watching the miraculous transformation of the berry-sugar mass into a homogeneous, thick jam of a jelly-like consistency. Try it! It is really very, very tasty!
Ingredients:
- blackcurrant - 1 part (1 kg),
- sugar - 1.5 parts (1.5 kg).
How to prepare pureed blackcurrant for the winter
Let's start with the preparation of currants. So that the jam does not ferment and retains its freshness for as long as possible, the ground berries must be fresh and clean. We sort out the currants, remove the twigs, spoiled berries and debris, rinse thoroughly under medium pressure with warm water and send them to a colander to let the berries dry. You can spread the currants on paper (paper or clean waffle towel) - so it dries faster, plus it's more convenient if you have a lot of berries.
Next, we will grind the dried berry with sugar. Do it in batches. To do this, place a part of the berry in a suitable size vessel (made of glass, plastic or enameled). Sprinkle some of the sugar on top of the berries.
We arm ourselves with a wooden pusher and begin to knead / grind the berry with sugar. After we add a new portion of berries and sugar and grind again.
As a result, you will get a sweet mass of grated berries with noticeable grains of sugar. If some berries do not fall under the crush and remain whole, it does not matter. To me, it tastes even better. But if you are going to harvest grated currants in large volumes, you can use a faster option: twist the berry with a meat grinder or mash with a blender.
Then you need to wait until the sugar dissolves. To do this, we cover the container with the berry mass with gauze, a towel or cling film, be sure to pierce it in several places so that the jam “breathes”, and leave it to stand for 2-3 days.
We do not remove the jam in the refrigerator, we leave it to stand in the room. Every 5-8 hours we look into the container and stir the jam. Already at the first stirring, it becomes noticeable that the sugar dissolves perfectly, and the jam itself acquires the consistency of jelly. But it's too early to close it.
After a couple of days, the consistency of the jam becomes homogeneous, and its color is bright and saturated. My jam stood on the table in the kitchen for 2.5 days.
And now it can be laid out in jars. Be sure to sterilize the jars and let them dry. We take ordinary nylon lids, boil them and also let them dry.
We lay out the jam in jars, filling them approximately to the shoulders.
The rest of the space is filled with sugar. You should get a sugar layer 1-1.5 cm thick.
Do not worry, this sugar will not make the jam sweeter. Within a few hours, this sugar will be saturated with syrup and crystallize, forming a kind of dense “cork” that will protect the jam from fermentation.
Such raw jam will be perfectly stored both in the refrigerator and on the shelf in the pantry (in the refrigerator, however, longer).
From 1 kg of currant I got 2 jars of 500 ml and one small bowl for tea.
Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.
Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.
The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.
The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.
Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.
A beautiful garden that blooms throughout the season is unimaginable without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.
All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?
Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.
Graceful perfection of radiant white flowers on tall stalks and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.
Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.
Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.
We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.
Thanks to the efforts of breeders, the assortment of coniferous perennials has recently been replenished with a number of unusual varieties with yellow needles. It seems that the most original ideas that landscape designers have so far failed to bring to life were just waiting in the wings. And from all this variety of yellow-coniferous plants, you can always choose the species and varieties that are best suited for the site. We will tell about the most interesting of them in the article.
Chocolate truffles with whiskey - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!
The unique berry has a huge amount of vitamins, which it retains even during heat treatment. Delicious and very fragrant five-minute jam is a great way to prepare goodies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not boiled for a long time, the consistency does not turn into mashed potatoes.
How to choose and prepare currants for harvesting for the winter
Before you cook a five-minute blackcurrant for the winter, you need to do a few things:
- Go through the collected (or purchased) berries. Trim the rest of the sepals from each.
- Dip the fruits in a colander should be in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
- Before cooking, the berries from the currant bush must be dried.
- To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes.
How to cook currant jam for the winter
Making blanks from blackcurrant for the winter Five-minute - quickly, simply and conveniently. Boiling takes about 5 minutes, so the berries are not deprived of their health benefits and nutrients. The delicacy in some cases does not even lend itself to heat treatment. You can use the black fruits of the berry bush, red or yellow, which one is more to your taste.
Classic recipe with water
You can really cook five-minute jam in five minutes. To do this, you only need:
- berries - 1 kg;
- granulated sugar - 1 kg;
- a small amount of water - 2 cups.
The recipe for goodies is simple, done very quickly:
- Blackcurrant is sorted, washed thoroughly. It is better to wash in a colander, then wait a bit for the water to completely glass.
- In a container for cooking, water is mixed with sugar, placed on the stove, brought to a boil until a syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
- After boiling, the components are cooked for exactly five minutes. If foam forms on top, it must be removed.
- Delicious jam left to roll up in jars. The container must be sterilized in advance, because the workpiece itself is done very quickly.
Five-minute blackcurrant for the winter without water
Jam without adding water is perfect for storage in an ordinary apartment in the city. A vitamin delicacy is made if the hostess has a kilogram of ripe berries and the same amount of sugar. The five-minute step-by-step is done like this:
- Wash the fruits of the currant bush, sort, remove all the branches, put in a container, cover with sugar.
- Leave the mass for 12-14 hours to form the juice.
- We put the pan on the fire, wait until it boils, do not forget to remove the foam.
- After boiling, boil the future currant jam for the winter for 5-10 minutes.
- Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
- You can rearrange the finished currant delicacy to the place where it will be stored.
How to cook from blackcurrant and raspberry
Delicious raspberry jelly, even after seaming, retains a maximum of vitamins. To prepare it, you need the following ingredients:
- black fruits of a currant bush - 0.5 kg;
- raspberries (ripe and juicy) - 0.5 kg;
- granulated sugar - 700 g;
- water - 1 cup (so that all the berries are covered).
We cook five-minute blackcurrant jelly for the winter, following the sequence of actions:
- We sort, wash all the berries.
- We put the components of the jam in a bowl, pour a glass of water, put on a slow fire, cook the berries until they soften.
- The separated juice is filtered, let it brew, then drain.
- We boil the juice by half, while constantly removing the resulting foam.
- Add granulated sugar to the juice, cook until tender.
- Pour the aromatic mixture into prepared dry sterilized jars, roll up with metal lids.
How to cook with an orange and a minimum amount of sugar
The recipe will be useful for those housewives who follow their figure and try to consume as little sugar as possible. Such a preparation of currants and oranges does not even need to be cooked. You can prepare a diet treat like this:
- Take five glasses of black berries and two oranges (medium).
- Rinse the currant well, dry.
- Citruses, along with the zest, cut into small slices.
- Drive all components through a meat grinder or grind with a combine.
- You can add a sweet variety apple so that the jam is not too sour.
- The resulting mass is thoroughly mixed with a spoon and put into sterilized jars. Close with plastic lids and store at cold temperatures.
Blackcurrant jelly for the winter Five-minute - a recipe for a slow cooker
Five-minute blackcurrant jam for the winter acquires a jelly-like state due to the special composition of the berries. With a slow cooker, the process of making jam is faster and more convenient than cooking on the stove. To make a delicacy suitable just for tea or as a filling for baking, you only need currants (8 cups), sugar (10 cups) and a couple of glasses of water.
Step-by-step jam-jelly in a slow cooker is done like this:
- The berries are sorted out, all branches and leaves are removed, washed thoroughly, covered with sugar.
- Leave the berries at room temperature until the juice appears (this takes about 6 hours).
- Transfer the contents of the bowl to the multicooker bowl.
- The equipment is put on the “Multipovar” program, the temperature is set to 120 degrees, and the time is 10 minutes.
- The lid does not need to be closed during cooking.
- Pour jam-jelly into sterile jars, roll up, put upside down until it cools completely.
- We put the jam in the refrigerator for the winter - so the shelf life becomes longer.
Video recipe for currant jam
Blackcurrant, harvested for the winter, without cooking, is a tasty, bright and healthy source of vitamins and minerals that can strengthen the immune system.
Blackcurrant without cooking - general principles of cooking
Picking and then harvesting berries for the winter is a common tradition in our country. And in order to preserve all the benefits of currants for the whole year, it is best not to give the berries heat treatment.
From blackcurrant without cooking, you can make jam, jelly, jam. In addition, a healthy berry can be dried and frozen. All this is within the power of any housewife, even without special culinary experience.
The main thing is to stock up on berries, sugar and the necessary utensils for the harvesting process: a stainless steel saucepan or basin, sterilized jars and lids, a large spoon for stirring. Dishes must be clean, dry and sterile.
Berries for drying and freezing, as well as for jam, use unripe, whole. Of course, many are accustomed to using crushed and broken berries when preparing blanks from various berries, but blackcurrant without cooking is not subjected to heat treatment, so it must be free of traces of rot and dirt, otherwise your blank will simply turn sour.
Another important point is sugar. Since you don’t have to boil blackcurrants, make sure that the granulated sugar is clean, free of crumbs and impurities. It is best to use the product just taken out of the packaging.
1. What to make from blackcurrant for the winter without cooking: drying and freezing
Who doesn’t want to enjoy delicious fresh jam from the garden on a cold winter evening, only boiled compote, pies, pancakes with fragrant black currants. But here's where to find the product, except in expensive stores where not everyone can afford them. An excellent option would be drying or freezing the berries. These procedures do not require cooking, a long preparation process and special effort.
Freeze. The main thing to remember and take into account is that the berries do not need to be washed. The fact is that during washing, water remains in the currant, which leads to deformation of the berries during freezing. Therefore, you should sort out the currants, remove the leaves, twigs and spoiled berries and spread the berries on a board or tray. Freeze the berries in the freezer for a day at a temperature of -18 ° C. Then transfer the berries to a bag or container, as you like.
Drying. So that the dried berry does not deteriorate, remains tasty, it is recommended to collect it in sunny, dry weather. Wet berries do not dry well. Currants can be dried with individual berries and brushes. Sort the currants, put them on a metal baking sheet so that they do not fit tightly to each other. Dry in the oven for an hour at 60 degrees without closing the oven door. Store dried currants in dry, tightly closed jars in a dark place.
2. Blackcurrant without cooking for the winter
Ingredients:
One and a half kilograms of black currant;
One and a half kilograms of sugar.
Cooking method:
1. Carefully remove the berries from the branches, remove all the leaves and grass that fell during the collection, throw out the spoiled currants.
2. Rinse the selected berries in water and divide into approximately equal three parts.
3. Twist two-thirds of the currant in a meat grinder.
4. Mix currant puree with whole berries and sugar in a suitable container.
5. Gently, so as not to crush whole berries, while stirring the jam with a spoon, wait 30-45 minutes for all the sugar to completely dissolve.
6. Pour the prepared jam into sterile jars, close tightly with lids.
7. Store in a cool place.
3. Blackcurrant jam without cooking with orange
Ingredients:
Two kilograms of blackcurrant;
Three kilograms of sugar;
Two large oranges.
Cooking method:
1. Sort the blackcurrant, separate the berries from the twigs, remove the spoiled fruits and leaves. Put the berries in a colander, rinse well, let the excess liquid drain.
2. Transfer the currants to the pan, chop with an immersion blender. You can also twist the berry in a meat grinder through a fine grate.
3. Rinse the orange thoroughly, rub with a sponge if necessary. Cut, without peeling, into several parts and also chop.
4. Mix the currant mass with the orange mass in one large container, add sugar.
5. Leave the jam for several hours until all the sugar grains are completely dissolved. Stir occasionally.
6. As soon as the sugar dissolves, transfer the jam to sterilized jars, tightly cover the container with lids.
7. Store the workpiece for no more than a year in the refrigerator or in a cool dark place.
4. Blackcurrant jelly without cooking for the winter
Ingredients:
A kilogram of blackcurrant;
A kilogram of granulated sugar or powdered sugar.
Cooking method:
1. To make jelly with a delicate texture, you need to use powdered sugar when preparing it. You can purchase a ready-made product or make your own powder from granulated sugar.
2. Pour sugar into a coffee grinder in small portions, grind to a powder state.
3. Grind thoroughly washed and sorted berries in a blender, then put the mass on a sieve with small holes. Grind the berries so that the possibly large skin, the seeds do not get into the jelly.
4. Pour powdered sugar into currant jelly in small portions, constantly stirring the mass.
5. Transfer the most delicate jelly to clean pre-sterilized jars, roll up.
5. Blackcurrant without cooking for the winter with raspberries
Ingredients:
Half a kilo of raspberries;
1 kg of blackcurrant;
1.8 kg of granulated sugar;
Glass of water.
Cooking method:
1. Peel and rinse currant berries. Pour in boiled water for 2 minutes. Throw hot currants on a sieve, pass berries through it.
2. Sort the raspberries and grind in any convenient way to a puree state.
3. Prepare sugar syrup: pour sand with water, bring to a boil, remove from heat and mix thoroughly. Wait for the syrup to cool completely, you can periodically stir the mass so that all the grains are completely dissolved.
4. Pour the jam into sterile hot glass containers, close the lids tightly.
5. Leave the blackcurrant for a couple of days at room temperature, then transfer to storage in a cooler place.
6. Jam Assorted. Strawberries, black and red currants without cooking
Ingredients:
A kilogram of strawberries;
Half a kilo of red currants;
Half a kilo of blackcurrant;
A sachet of citric acid (15 grams);
One and a half kilograms of sugar.
Cooking method:
1. Thoroughly sort through all the berries, separate the currants from the branches, cut off the tails of the strawberries.
2. Transfer the strawberries to the blender bowl, chop into a puree.
3. Fold the black and red currants into a large glass container and pour boiling water for 1 minute, then drain the water immediately, and grind the berries themselves through a sieve.
4. Mix the currant mass with strawberry puree, add granulated sugar and citric acid.
5. Set the container of jam aside for half a day. This is enough time for all the sugar to dissolve. Do not forget to come up and mix the berries once or twice an hour.
6. Pour the finished blackcurrant jam without boiling into a sterile container, sprinkle the top with a little sugar, roll up.
7. Store in any convenient cool place.
Blackcurrant without cooking for the winter - secrets and little tricks
You can diversify the taste of your winter preparations and cook, according to these recipes, not just blackcurrants, but various berry platters. For example, currants with gooseberries, raspberries, strawberries, as well as a mixture of black currants with red and white currants. The principle of preparation does not change, the main thing is to observe the proportions of berries and sugar: one to one. You should not put less sugar, since the berries are not heat-treated, due to an insufficient amount of granulated sugar, jam, jelly or jam can deteriorate, and “not having lived” before winter. And an excess of sugar can lead to sugaring of the product.
If you do not like seeds in jelly or jams, do not forget to grind the berries through a sieve. And so that this does not make any special difficulties, it is recommended to pre-chop or blanch the berries.
Place cooked blackcurrants in clean, dry, sterilized jars. Banks are easy and quick to sterilize by placing them in a preheated oven for 15 minutes.
At the end of the first month of summer, currants take over from cherries and garden strawberries. Black, red, white, it pleases children and adults with a generous harvest. Excellent stocks for the winter are obtained from it: juices, compotes, jellies, jams, five minutes, even wine and liqueurs. The most useful currant blanks are those that do not require cooking.
Blackcurrant recipes for the winter without cooking
In order to please your family in the middle of winter with summer tastes and aromas, to saturate them with vitamins to resist colds, take care of currant stocks. This berry is dried, frozen, mashed with and without sugar, juices are made. You can freeze not only whole currants, but also chopped with a blender. This preparation is a source of vitamins for winter cocktails and desserts. It is better to dry blackcurrants in clusters without removing the berries from the stalks. Before drying, the berries do not need to be washed.
Everyone's favorite traditional raw jam preserves useful trace elements, vitamins and the excellent taste of ripe berries. It is stored in the refrigerator or at room temperature, depending on the amount of sugar in the recipe. Red and white currants can also be stored in sugar without heat treatment. To improve the taste in such a jam, you can add crushed with a blender or mashed orange, lemon. An easy-to-make recipe for mashed blackcurrants with sugar makes the delicacy popular.
Blackcurrant, mashed with sugar for the winter in a ratio of 1: 2
Many generations of housewives tried to annually stock up for the winter healing "currant vitamin". This dish was not only an exquisite dessert, it was famous for its healing and prophylactic properties. In the difficult post-war years, the lucky ones, who managed to acquire a jar of "currant vitamin", took care of it for children and the sick, measuring out the precious product with a teaspoon. Properly prepared currant jam without cooking can be stored on a shelf or in a cupboard until a new harvest.
What do you need to prepare for making classic raw currant jam? You will need:
- Kitchen Scales;
- stainless steel or enameled container;
- large spoon, wooden spatula;
- sterile jars and lids.
To prepare three kilograms of delicious jam that does not require cooking, take 1 kg of ripe blackcurrant and 2 kg of granulated sugar. Berry puree will be stored for a long time if you follow a simple technology:
- Rinse currant berries under running water.
- Lay them out in a thin layer on a paper towel, let them drain and dry.
- Grind the berries into a puree. Use a blender or meat grinder for this.
- In a deep container (pot, bowl), layer portions of mashed potatoes and granulated sugar.
- Leave a closed container for several hours: the sugar needs to dissolve.
- Stir occasionally with a clean spoon or spatula.
- When the sugar crystals dissolve completely, the "vitamin" can be considered ready.
- Arrange the workpiece in sterile jars, cork with lids.
This recipe has one major drawback: too sweet. The beneficial properties of currants do not negate the negative impact of excess sugar on human health. If you're restricting carbohydrates in your diet, you're unlikely to enjoy a 1:2 ratio of berries to granulated sugar. To make the jam not so sugary and high-calorie, you can halve the amount of sweet carbohydrates.
Vitamin jam without cooking
Preparing such a blank is as easy as described above. For every kilogram of currants, take one kilogram of sugar. The berry must be crushed carefully, combined with sugar gradually, mixed until the crystals are completely dissolved. This method has its drawback: such jam is stored worse. Even in sterile jars, it will not stand for long at room temperature. It is recommended to store it in a refrigerator or a reliable cool cellar (basement).
Red currants mashed with pitted sugar
An incredibly tasty delicacy can be made from red currants without cooking. If you picked a berry from your own bush in good weather, you can not wash it. Harvest harvested after rain, and especially those purchased on the market, should be washed under running water and dried thoroughly on a paper towel. To get the most delicious cold pitted jam, do this:
- Sort the berries, removing the stalks, leaves and other debris.
- Load them into a blender. Grind thoroughly.
- Try to carefully wipe the resulting mass through a fine sieve.
- Add sugar. For each glass of berry puree, you need to take one and a half glasses of sugar.
- Stir the berry-sugar mass, leave for 2-3 hours. Stir occasionally.
- While the sugar dissolves, put the jars to sterilize. This can be done in the oven or over steam.
- Lay out the finished berry puree in sterilized dry jars, close with airtight lids.
- For guaranteed preservation, place jars of jam in a cool cellar.
