In this article, we will look at what can be prepared for the winter from white currants. This berry is albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes more tender than its ruby sister, not so sour. Currants in Rus' began to be cultivated earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word smorid means stink. To a greater extent, this applies to the black variety. Not only the leaves, but also the branches and the berries themselves have a sharp, slightly unpleasant smell. But the white currant fruits do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. Preparations from this berry are not only tasty and healthy, but also interesting in a purely aesthetic sense. Translucent, light golden jam looks so unusual. Here it is such an albino berry - white currant. Recipes for the winter from this garden crop, read below.
The benefits of white currant
Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as a medicinal plant, and they began to be used in cooking much later. Red (and at the same time her albino sister) is inferior to black in the amount of vitamin C. But even in white currants it is four times more than in vaunted citrus fruits. And in terms of iron content, she overtakes her black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for the removal of excess fluid from the body and prevents swelling and bags under the eyes. These berries also sharpen eyesight due to the presence of vitamin A in them. If you regularly use white currants, immunity will increase, metabolism will improve, and the body will be cleansed of toxins, toxins and salts of heavy metals.
How to choose the right berry
Whitecurrant, from which we will learn how to make blanks, is a specific product. Traditionalists, who are accustomed to the fact that jam must necessarily be red or orange, often mix this berry with ruby \u200b\u200band black clusters, cherries or raspberries. And people who love originality use the transparent color of white currant to create decorative blanks for the winter. For example, preserve the berries along with the cuttings, while maintaining the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. Berries for harvesting are best picked in sunny and dry weather. Next, they need to be sorted out, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly washed and dried a little. To make whitecurrant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. It remains the old grandmother's way of rubbing through a sieve. So that the berries do not resist, they are scalded with boiling water.
White currant: jelly without cooking
These berries are the best raw material for this kind of desserts, because they contain a lot of pectin. The recipe advises to add some unripe to ripe currants. In such berries there is an order of magnitude more pectin, which will help jam gelation. Squeeze juice from white currant. For one liter of liquid, take 1200 grams of sugar, preferably fruit. Using this sweetener, we will enhance the aroma and taste of jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize jars. We spread the jelly over them, filling the container to the top. On top we put a circle cut out of parchment along the width of the neck of the jar. We will first moisten it in vodka so that the white currant does not ferment. And then we cork the jars with nylon lids. The first days, the blanks are stored in a quiet and cool place, without rearranging or shaking. Then you can put the jars in the refrigerator.
boiled jelly
For this cooking method, ordinary sugar is used, since fructose melts and forms crystals at high temperatures. Boiled whitecurrant jelly is a very stable product in storage. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you must first extract juice from slightly unripe berries. Pour the liquid into a small bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. Readiness is determined as follows: we draw a wooden spatula along the bottom of the dish with jelly: if a trace remains, you can turn off the fire. We take small cans for this blank, maximum half a liter. Sterilize them in the oven, fill with jelly. The container should stand for about ten hours, after which it can be corked with ordinary nylon lids.
Jam with oranges
There are many preparations for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for more sweetness. This method of harvesting white currant does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. One kilogram of currants is passed through a meat grinder. Wash two oranges, cut into pieces, select the seeds. We also pass through a meat grinder. We combine currants with oranges. Add one and a half or two kilograms of granulated sugar. Stir until completely dissolved. To make it easier for yourself, it is permissible to slightly heat the mass. We spread the jam in a sterile glass container. If you intend to store in the refrigerator, you can cover it with ordinary plastic lids.
Classic jam
Whitecurrant recipes do not ignore this common homemade preparation for the winter. Classic jam is prepared like this. Pour a kilogram of berries with the same amount of sugar. Let the juice stand out. In two glasses of water we dissolve three hundred grams of sugar. We cook syrup. We lower the berries there (along with the allocated juice). We cook, regularly remove the foam, stir. We lay out the transparent jam in jars, cork. Decorative jam requires a different approach. First, we cook syrup from a glass of water and a pound of sugar. Carefully place the grapes in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the fire and put it in jars. Such white currants are good both as an independent dessert and for decorating various kinds of pastries.
Candied fruit
For such homemade sweets, black, red, white currants are suitable, but the berries must be very ripe. We wash them, put them in a colander and pour them into an enamel basin. Cooking syrup. A kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. We filter it by passing through several layers of gauze. Put on fire again and bring to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currant until tender. Strain the berries, but save the syrup, you can make jam or juice from it. Let's leave the berries for two hours. Then sprinkle them with powdered sugar. And dry them: in the oven (at + 40 C) for three hours, at room temperature for six days. Next, roll the balls from the berries, roll them again in powdered sugar. Continue to dry them in the oven or at room temperature.
Home wine
What else can whitecurrant be useful for? Recipes for the winter very often use juice from this berry. It is very acidic, so it can be used in place of vinegar, acidifying dishes or pouring it into marinades. The juice will make excellent homemade wine. In four liters of wort it is required to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for the start of fermentation. Somewhere in ten days we stop the process by alcoholization. It takes an average of a liter of vodka per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served at the table.
White currant: compote
For a beautiful color, you can add a few ruby clusters. For one sterilized 3-liter jar of compote, you need three cups of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Fill them with currants (do not forget to put a metal spoon in the jar so that the glass does not burst). Put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange zest. Pour the berries with boiling syrup and roll up the jars with iron lids. We turn the container upside down and wrap it with a blanket until it cools down gradually.
Currant for home first aid kit
You can not fill the berries with syrup. Then in winter you will have almost fresh white currants. We make preparations like this. We select ripe large berries and put them dry in a jar. We cover the glass container and place it in a sterilization dish. Pour water so that it reaches the shoulders of the jar. Let's warm it over low heat until the berry starts up the juice and settles (you need to report the currants so that it fills the dishes to the top). We pasteurize for about half an hour at 85 C, and then roll up. Such currants treat colds well and are flu prevention.
Today I would like to offer you a simple recipe for a delicious preparation - whitecurrant jelly cooked in a slow cooker. Such a dessert can be served as a sweet sauce for pancakes and pancakes, layered with pastries 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 turned out to be 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 richer (pink) color, replace a small amount of whitecurrant with red.
Do not throw away the cake left over from straining. You can cook a wonderful compote from it or freeze it for the winter and use it for the same purposes.
Ingredients
- White currant - 2.5 kg.
- Sugar - 1.4 kg.
How to cook whitecurrant 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, rinsed well.
To sterilize jars, pour 1 liter of water into the bowl, put iron lids into it. On the multicooker panel, select the "Steam" mode, select the time - 30 minutes. We insert a special basket-steamer into the bowl, on which we put the jars upside down. After boiling, we sterilize the jars for at least 10 minutes each batch.
Then they (and covers) should dry completely.
2. We remove the white currant from the stalks, sort it out, wash and dry it. 
3. We shift the prepared berry in small portions into a deep bowl and knead with a crush (or pass through a meat grinder). The resulting mass is filtered through cheesecloth, squeezing the juice. You can also use a juicer to get juice.
From the amount of currant indicated in the ingredients, I got 1.6 liters of juice, which we pour into the multicooker bowl. 
4. Add sugar to the bowl and mix thoroughly for several minutes so that it disperses better. On the display, select the “Jam” program and set the timer for 20 minutes. Close the lid (this type of workpiece can be cooked with the lid closed) and bring to a boil. After we open the lid, remove the foam and cook, stirring occasionally, without it, until the beep about the end of the program.
If you cook redcurrant jelly, then sugar should be added in a 1: 1 ratio, since this variety is more acidic. 
5. Pour hot jelly into sterilized jars, wait for the workpiece to cool and thicken, and only then close it with screw caps. 
Fruits and berries
Description
White currant jelly for the winter it will turn out fragrant, tender and very useful. To create it, we will not use gelatin or other preservatives. The fact is that the berries contain a large amount of pectin - natural gelatin. This pectin will be enough to thicken the jelly. It should also be noted that under prolonged exposure to high temperatures, pectin decomposes and loses its binding properties. To make the jelly the way you want, follow the instructions from the simple step-by-step photo recipe exactly.
Such currant jelly is being prepared with the addition of secret ingredients. In order to improve its palatability, we will cook the base together with hot chili peppers and garlic. These two ingredients will favorably highlight the taste of white currant, emphasize it and add a little bit of piquancy. Another main ingredient in this winter preparation is mint. With fresh mint leaves, we will boil the base, but we will also add it at the final stage directly to the jelly. A delicious treat after closing should be stored only in a cold place so that it does not lose its basic qualities. Let's start cooking at home whitecurrant jelly with mint for the winter.
Ingredients
Steps
First of all, you need to stock up on white currants. You can take as much jelly as you want to get as a result. It is worth noting that for the preparation of this dish we only need juice, which means that the volume of the main ingredient will decrease significantly. We spread all the currants in a colander and thoroughly rinse it under running cold water, remove the twigs and leaves.
Mint pick up fresh and young. Nothing if the leaves are with stems. Rinse the greens thoroughly in cold water and then dry on a clean kitchen towel.
Grind clean and dry mint leaves together with the stems in any way convenient for you. We send a small part of the chopped mint to the refrigerator for storage.
Pour the prepared currants into a deep enameled pan, send all the chopped mint, a couple of cloves of garlic, bay leaf and dried hot chili peppers there. Pour all the ingredients with water so that it literally covers them by 2/3 of the total volume. We turn on a small fire and begin to cook currants. Cook until the berries and garlic are soft. Carefully fish the chili out of the pan, as well as the garlic cloves and bay leaves. Next, we have to use a special jelly bag, as in the photo. Pour the contents of the pan into it and leave the juice to secrete for the next 12 hours. Under the bottom we put a deep enameled bowl.
After the expiration of the specified time, the resulting juice is measured. Sugar must be added to pure juice in a ratio of 1:1. Pour the juice into a clean saucepan, add the right amount of sugar and send it to the stove. Bring the liquid to a boil and completely dissolve the sugar crystals. After that, cook the jelly until the temperature reaches 100 degrees. Pour the remaining chopped mint at room temperature into the pan, turn off the fire. Thoroughly mix the ingredients, wait for them to cool, then pour the jelly into prepared sterilized jars, twist them with lids. Delicious whitecurrant jelly for the winter is ready.
Bon appetit!
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Summer comes, in the country or in the market appears currant, black, red, white. Fragrant and sour. This begs the question: what to do with blackcurrant, what to cook from redcurrant? Recipes with currants are available both with fresh currants and with processed ones for long-term storage. As you know, blackcurrant is perhaps the most useful berry. Therefore, blackcurrants are often harvested for the winter. Of course, harvested blackcurrants will come in handy in any form. Cooking delicious pastries, muffins, pies, involves the use of this fragrant, slightly tart berry. There are many ways to harvest: currants with sugar, frozen currants, dried currants. Blackcurrant in a slow cooker is prepared quite quickly and conveniently, since you can set the time and temperature. One of the easiest ways to harvest currants is black currant with sugar. The main thing here is the amount of sugar, and blackcurrants may not even be boiled. There are also recipes for currant jam, although it is believed that during heat treatment it loses a certain amount of useful substances. How to cook currants can also be easily learned. The advantage of this recipe is that such blackcurrants can be stored without a refrigerator. The recipe for a popular drink, currant tincture, is blackcurrant in alcohol. Blackcurrant recipes will also help you prepare extraordinary sweet sauces for meat, which are popular in many European cuisines. It is believed that blackcurrant gives the meat a special taste. Recipes with photos will show you how to prepare such a sauce, as well as jams, marmalade and many other blackcurrant dishes.
Well, if you have a large freezer or freezer, currant frozen is provided to you. It is stored for a long time, only properly frozen currants do not lose their useful qualities and attractive appearance. Freezing recipes contain several important recommendations: do not wash currants, freeze currants on a tray so that the berries do not touch each other. Frozen blackcurrant is suitable for preparing a variety of currant dishes. To do this, you will need recipes with currants. Blackcurrant recipes, redcurrant recipes will help you make currant jam, various currant desserts, cocktails and drinks. This is currant with sour cream, currant with milk. Currant filling is very convenient and tasty. Frozen red currants are also popular. Recipes with fresh redcurrants usually allow frozen currants to be used. Freezing helps to preserve the maximum possible nutrients in currants. If you have red currant, recipes will help you prepare stuffing, kissels, compotes, and many other dishes. Of course, red currants are also perfect for jam. The recipe for redcurrant jam may contain other fruits and berries.
