It is almost impossible to find a garden that did not have at least a few currant bushes. And although the black currant firmly holds the primacy among the species, many gardeners are happy to grow white currants. The difference between white currants is not only in color, but also in taste. Therefore, the variety of recipes for preparations for the winter from the berries of this currant is in no way inferior to red currant. 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. Do not forget about potassium and iron, which are so necessary for blood vessels and the heart. A characteristic feature of white fruits is the high content of pectin, which has a beneficial effect on the blood and helps to remove salts of heavy metals from the body.

White currant is no less useful than red or black

Compote of white currant

Preparing such a compote is very simple. First you need to wash the berries. You can clean it from the stalks, or you can put it in jars with whole tassels, shaking them slightly so that the berries thicken. Prepare syrup. For 3 kg of currants, 1 liter of water and 0.5 kg of sugar are needed (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 jars and sterilize in boiling water for 3-4 minutes. If you want to add some color to the compote, you can pour a handful of rose hips, blackcurrants or cherries there.

White currant compote has a beautiful amber color

White currant jam

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

To keep the workpiece well, wash the currants thoroughly and remove the stalks

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

Candied fruit recipe

1. Prepare 1 kg of berries. Rinse, separate from the stalks.
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 the boiling syrup, boil for five minutes, then remove from heat and leave for 10 hours.
3. After a while, put on fire, bring to a boil and cook until tender.
4. Pour boiling into a colander and leave for several hours so that the syrup completely drains and the berries cool. The resulting syrup can be rolled into jars as jam. It is no longer needed for the preparation of candied fruits.
5. Sprinkle the dish with sugar and spread the berries on it in slides, each slide of 10-12 berries. Put in the oven and dry at a temperature of 40 degrees for about three hours.
6. Get the berries and roll into balls, sprinkle with sugar and re-send in the oven for three hours at 40 degrees.
7. So that candied fruits do not dry 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 whitecurrant wine.
For 10 liters of wine you will need:

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

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

Whitecurrant wine is a real dessert: fragrant, 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 or three months, the wine can be served at the table.

Aromatic currant jelly

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

Wash and crush fruits. Cook the resulting berry gruel over low heat for five minutes. Throw in a colander and rubbing the gruel with a wooden spoon to express the juice. Pour sugar into the resulting juice and boil for a quarter of an hour. The jelly is ready, it remains only to roll it into a sterilized container and wrap it. Well, in the remaining berry squeezes, you can add a little sugar and boil for five minutes. By morning you will have an excellent compote.

whitecurrant marmalade recipe

Marmalade is loved by everyone, especially when it is cooked at home according to a proven recipe, without chemical additives and impurities.

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

The 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 them until completely softened.
2. Rub the resulting mass through a sieve, mix with sugar (2.5 tablespoons) and cook until tender. Check readiness drop by drop: it should not spread on a 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 harvest white currants without sugar is pickled currants. Yes, yes, it may seem strange to someone, 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

Arrange 5 peppercorns, 10 cloves and a pinch of cinnamon in sterilized liter jars. Wash and dry the currants right on the twigs. Fold in jars on the "shoulders". For a tighter 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 jars, put the jars to sterilize for 5 minutes from the moment the liquid boils in them. Roll up lids.

Surprise your loved ones with unusual currant sauces for main courses

In addition to pickled currants, sauce is also ideal for meat, which should also be stocked up for the winter. The sauce recipe is very simple:

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

How to freeze or dry currants

The undisputed leaders in usefulness are frozen and dried berries. After all, they, unlike other methods of harvesting for the winter, are not subjected to heat treatment.

Currants are dried in the same way as 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. The oven door does not need to be closed. After two hours, check if the berries do not stick together in your hand, then the currant is ready. Store dried berries in tightly closed jars.

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

There are two ways to freeze currants: in the form of mashed potatoes with sugar and whole berries without sugar.
For the first method, twist the berries through a meat grinder or chop with a blender, mix with sugar to taste, arrange in molds and put in the freezer. The resulting frozen tablets can be folded into 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 - with 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.

From berries frozen in any of these ways, you can cook compotes, make cocktails, even when there is a fierce winter outside and a blizzard sweeps outside the windows. And is winter so terrible when your shelves in the pantry and refrigerator are filled with jars of summer with the sweet smell of currants?

Whitecurrant jam: video

White currant blanks for the winter: photo

Currant is a tasty berry rich in vitamin C and contains natural pectin. It is great for preparing jams, jams, jellies and compotes. In our selection of currant recipes, you will find simple and tasty preparations for the winter.

For blanks, you can use the berries of red, black and white currants. Jelly is better made from red currant berries, thanks to the pectin contained in the berries. Blackcurrant is better suited for making jam and grinding with sugar. White currant can be added to compotes.

It is not difficult to prepare such jam, and you can use it as an additive to desserts.

You will need: 600 g of berries, water, sugar, zest and juice of half a lemon.

Cooking. Sort the berries, remove the stems and place in a saucepan. Pour in water to cover the bottom of the pot and simmer the berries over low heat for about 5 minutes until they are soft.

Then puree the berry mass with a blender. After that, wipe the resulting puree through a sieve and remove the skin and seeds of the berries. Weigh the resulting mass and add the same amount of sugar. Place everything in a saucepan, add grated zest and squeezed juice of half a lemon, stir and bring to a boil. Boil the jam for 10 minutes, stirring and removing the resulting foam. Pour hot jam into sterilized jars and roll up.

Blackcurrant jam makes an excellent filling for homemade pies.

You will need: 1 kg of berries, 600 g of sugar, 4 tsp. lemon juice.

Cooking. Rinse the berries, place in a saucepan and cook until soft, about 20 minutes, stirring occasionally. Add sugar, lemon juice, bring to a boil and cook for another 20 minutes. Test the readiness of the jam by dropping a drop onto a chilled saucer. If the syrup does not spread, the jam is ready. Immediately pour it into jars and roll up.

The currant “five-minute” recipe speaks for itself - it is prepared in just 5 minutes.

You will need: 1 kg of blackcurrant berries, 1.2 kg of sugar, 1.5 cups of water.

Cooking. Rinse the berries, remove the branches. Make syrup from sugar and water. Put the berries in it and cook for 5 minutes. Pour the jam into prepared jars and roll up.

Redcurrant berries contain natural pectin and gel well.

You will need: 1 kg of berries, 500-600 g of sugar, 120 ml of water.

Cooking. Rinse the berries and place in a saucepan with a thick bottom. Add water and cook, stirring, for about 20 minutes.

Then crush the berries with a potato press and put in cheesecloth folded in several layers. Hang and leave overnight to drain all the juice. Measure the resulting juice, pour it into a saucepan and add an equal amount of sugar. Bring the mixture to a boil, stirring, and cook until the jelly begins to thicken. Pour hot jelly into jars, sterilize and roll up.

A very simple compote recipe.

You will need: berries, 1 liter of water, 1.5 kg of sugar.

Cooking. Rinse the berries and arrange in jars. Mix sugar and water and make syrup. Pour berries with hot syrup, sterilize and roll up.

To diversify the taste of compote, add strawberries to currants.

You will need: 250 g currant berries, 250 g strawberries, 1 glass of sugar, 2.5 liters of water.

Cooking. Rinse the berries and arrange in jars. Boil water, dissolve sugar in it and pour the berries with the resulting syrup. Sterilize jars of compote and roll up.

Raspberries and currants are perfectly combined in compote, which turns out to be very fragrant, with a rich berry flavor.

You will need: 1.5-2 cups of currants and cherries, 1.5 cups of sugar, 1 tsp. citric acid, water.

Cooking. Rinse and dry the berries, place in a three-liter sterilized jar. Add sugar and acid. Boil 5 liters of water and immediately pour over the berries, cover and roll up.

You will need: 250 g blackcurrant berries, 150 g cherries, 200 g sugar, 3 liters of water.

Cooking. Rinse the berries. Boil water, add sugar and berries. Boil until the berries float. Then transfer the berries to a jar, pour over the syrup and immediately roll up.

Use only good, whole currants and gooseberries for compote.

You will need: 1 glass of currant berries, 1 glass of gooseberries, 100 g of sugar, 2 liters of water.

Cooking. Wash the berries well. Boil water, add sugar and berries. So that the gooseberries do not lose their shape, they can be pierced with a toothpick. Boil compote for 7-10 minutes, immediately pour into sterilized jars and roll up.

Currant berries can simply be ground with sugar and frozen, and then used as a filling for pies or an ingredient in sauces.

You will need: 1 kg of blackcurrant berries, 1.5-2 kg of sugar.

Cooking. Rinse the berries thoroughly and dry. Grind with a blender or twist in a meat grinder until mashed. Add sugar and stir well to dissolve. Put the container with the berry mass in the refrigerator, then mix, place in clean containers and place in the freezer.

Currants prepared without sugar are well stored for a year in a cellar or refrigerator.

You will need: currant berries.

Cooking. Rinse the berries and put them in clean jars. Fill to the top with hot water, cover with lids, and place the jars themselves in a container with warm water (water bath), bring to a boil and sterilize depending on the size of the jars: sterilize half-liter jars for 15 minutes, liter - for 20 minutes. Roll up immediately.

Use redcurrant berries to make jam. You will get an attractive-looking blank of bright saturated color.

You will need: 1 kg of red currant berries, 0.5 kg of sugar.

Cooking. Rinse the berries, place in a saucepan and crush with a potato press. Pour sugar and put the pan on a slow fire. Cook, stirring, until sugar dissolves.

Then turn up the heat and simmer, stirring frequently, until the jam thickens. Immediately place the jam in jars, sterilize and roll up or cover with lids, cool and store in the refrigerator for up to 3 months.

For this blank, it is better to take blackcurrant berries, it has a richer taste and aroma.

You will need: 1 kg of blackcurrant, 1.5-2 kg of sugar.

Cooking. Rinse the berries thoroughly, dry them and place them in a blender bowl along with sugar. Puree the berries until smooth. Arrange the resulting berry mass in sterilized jars, sprinkle with sugar on top, close with lids and store in a dark, cool place.

Currant juice can be prepared without sugar or added a little to taste.

You will need: 1 kg of blackcurrant berries, sugar to taste, 0.5 l of water.

Cooking. Place the washed berries in a pot of water, bring to a boil and simmer for 5 minutes.

Then cool, strain into another pan, squeeze the juice from the berries. Strain again, add sugar and bring the juice to a boil. Pour into sterilized jars and roll up.

save yourself our selection of recipes with currants to make delicious preparations for the winter!

Dedicated to all gourmets and lovers of delicate berry jelly! Exquisite taste, amber color of this jelly will not leave the participants of your dinners or parties with snacks indifferent. Not only is this jelly a great accompaniment to tarts or pancakes, it's a perfect accompaniment to soft cheeses, especially brie, caramelized onion toast, rabbit liver pate, and even as a flavorful ingredient in berry sauces. But even when just served with toast for breakfast, this jelly is excellent!

INGREDIENTS

• 2 kg of white currants (without twigs)
• 2 kg sugar

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Red currant jelly

INGREDIENTS

• 1.5 kg redcurrant
• 1 kg sugar
• (4 cans of 500 g)

STEP-BY-STEP COOKING RECIPE

Wash the currants, dry and put in a container for making jam. Pour in 100 ml of water and heat over medium heat. Cook until the berries burst and begin to release juice. Squeeze the currant with the convex side of the slotted spoon. Boil. There should be enough juice. Add sugar, mix. Boil for 3 more minutes, then remove from heat. Strain the contents through a very fine sieve, without squeezing the berries, so that the jelly is transparent. Pour into jars using a ladle with a spout. Cool and cover with lids or parchment paper.

Blackcurrant jelly

INGREDIENTS

• blackcurrant - 1.5 kg
• 2 cinnamon sticks
• 4 cloves
• 500 g sugar
• 5 st. l. blackcurrant liqueur

Anyone who has tasted white currant at least once in their life, without fail fell in love with the berry for its unusual aroma and delicate taste. And preparations from white currant berries for the winter are not only tasty, but also very necessary. A variety of canning recipes allows you to choose the one that your soul wants: with and without sugar, jams and jelly, wines and compotes.

From a domestic article, you will determine the highlight of canning white currants for the winter by various methods.

Why is it worth harvesting white currants for the winter

Currants of all varieties are considered one of the most useful berries. It has 4 times more vitamin C than all the adored citrus fruits and 2 times more potassium than bananas. In addition, vitamins of groups B, R. Due to the presence of vitamin A, currants can improve vision.

Regular consumption of currant helps to strengthen the immune system, enhances metabolism, enhances hematopoiesis, removes toxins, salts and heavy metal toxins.

Whitecurrant, like any other berry, is best picked in dry and sunny weather.

Proper canning for the winter will help preserve the maximum of the necessary substances contained in the berry, under such conditions all year round it will be possible to make up for the lack of vitamins with a natural and tasty product from the pantry.

Preparing berries for canning

Before preparing the blanks for the winter, the berries must be cut off from the stems (despite the fact that some prefer to leave the preserved clusters in the jam completely), sorted out and cleaned of dry leaves, other debris and twigs that fell during the collection from the bush. After that, rinse well and dry.

Before canning, sort the berry and separate from the stem

White currant is a specific berry. Pale yellow jam, despite the fact that it is very tasty, but unusual to the eye and some people think it is inconspicuous. Based on this, housewives often prefer to combine white currants with dark or red, with other berries: raspberries, strawberries, gooseberries, cherries.

By experimenting with the proportions of different berries, it is possible to get a completely new aroma and unique taste every time.

Whitecurrant jelly - unusual and tasty

Jelly is one of the winter sweets, which children love very much, it is prepared from berry juice and sugar. White currant is perfect for making jelly, and here's why:

• the bones of this berry are too large, they affect the taste of jam, giving it excessive astringency and breaking the consistency. Based on this, harvesting for the winter only from white currant juice is a perfect option for its preservation;
• in order to have a good jelly, it is not necessary to add a large amount of sugar. The content of pectin in boiled juice contributes to better gelation of the mass. Not all fruits contain pectin, it is found in sour apples, cranberries, lingonberries, blueberries, gooseberries, quince and, of course, currants of all kinds.

Whitecurrant jelly is transparent and very fragrant

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 get juice from white currant

Getting rid of the peel and seeds of white currants is not so easy. Small bones clog the holes of a mechanical juicer, and crushed in an electric one, they give a peculiar taste to the squeezed juice. Based on this, it is better to use a juice cooker or to act in a decrepit good method: rub the currants through a sieve.

In order to make it easier to deal with tight berries, they are scalded with water or, in addition, boiled until softened. This juice will be thick and rich.

To get clarified juice, there is a second recipe: the berries are boiled (adding little water) until they release juice. After that, filter and set aside for days in the refrigerator. Before cooking the jelly, the settled juice is again cautiously poured into another bowl so that the sediment remains at the bottom of the first.

White currant juice

It is possible to make jelly from prepared juice in two ways:

1. cold method. Sugar is added to the raw juice (in a ratio of 1:1.5, and preferably 1:2) and stirred until completely dissolved. The settled jelly is packed in sterile jars, rolled up with metal lids and put in a cold place without fail. A lot of sugar will ensure good storage of such a harvest for the winter, along with this, vitamins will remain in approximately the same quantities as in fresh berries.
2. With the warm method, the juice is boiled over high heat, sometimes stirring and removing the foam until the amount of juice is halved. After that, sugar is added (0.5-0.8 kg per 1 liter of juice), boiled for no more than half an hour (later the pectin begins to break down). If a drop of brew does not spread, but keeps its shape, then it's time to pour the jelly into sterile jars.

Whitecurrant jam recipes for the winter

White currants can be closed with whole berries, or it is possible to grind them in a meat grinder. Like jelly, jam is possible from raw berries, perhaps it can be boiled down with sugar - it all depends on the wishes of the hostess members and the tastes of the family. Jam lovers can offer the following recipes:

Recipe 1. Jam with oranges (without cooking)

1 kg of white currant, 1-2 oranges, 1.5-2 kg of sugar.
oranges and currants (pitted, but with peel) must be ground in a meat grinder, mixed with sugar until completely dissolved. It is possible to easily warm up the mass in order to speed up the process. After that, decompose into sterile jars.

In the refrigerator, it can be kept for a long time, in addition, covered with nylon lids.

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

Recipe 2. Good jam

1 kg of white currant, 1.3 kg of sugar, 2 tbsp. water.
Pour 1 kg of currants with the same amount of sugar, set aside until juice appears. From 300 g of water and sugar, boil the syrup, dip the berries that allowed the juice to enter into it. Cook until translucent, skimming off foam and stirring lightly.

1 st. white currant, 500 g sugar, 1 tbsp. water.
In order to make jam, you need to select berries on twigs (clusters). Under such conditions, there will be a product that will be able to decorate any dessert in the winter: cakes, pies, jellies, etc. In a thick syrup obtained from water and sugar, carefully put the berries and cook until transparent.

Cool, transfer to jars.

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

Preparations for the winter from white currant without sugar

Who said that berries in jars for the winter must be with sugar? This is not true. 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.

Whitecurrant blanks will become a real delicacy for the whole family.

For this recipe, large juicy fruits of white currant are suitable. Pour prepared dry (!) Berries into jars, cover with lids. Pour a little hot water into the dishes for sterilization so that it is up to the mark of the shoulders of the cans. Warm over low heat until the currant allows the juice to enter.

The berries will settle, so it is possible to pour them from several jars into one. Then heat the water to 85 degrees, pasteurize for about 25 minutes, and then roll up.

The second, more simple recipe: put 1 kg of large berries in a saucepan and pour 50 g of water (possibly juice). Bring to a boil over low heat, carefully put in sterile jars. Roll up.

Whichever recipe you choose, in any case, you will win by taking an additional portion of vitamins from nature in the winter.

The benefits of currants for humans: video

White currant blanks for the winter: photo

Recipe: Currant for the winter

How to Save Currants for the Winter, Recipe (Currants in the Fridge)

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

1. White currant - 2.5 kg.
2. 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.