The recipe for this jam evokes complex feelings. You read the name, it says “jelly-like blackcurrant jam”, you look at the composition and you can’t believe your eyes: is it possible that by adding so much water, you will get thick jam, not compote? And yet it is a fact. I have been making this jam for more than a year, I have distributed recipes to relatives and friends. Everyone gets just such currant jam - jelly-like, thick, with a rich taste and sweet juicy berries. The main thing is not to change the proportions, do not pour sugar "by eye", do not reduce the amount of water, accurately measure the rate of berries. In order not to suffer with weighing, I will give the recipe in glasses. You can take a glass of any size, because it serves as a measure for all the ingredients. Another plus of this recipe is that it is remarkably simple. Nothing needs to be covered with sugar at night, there is no need to keep track of time. And the last note: hot jam is liquid, it will become jelly-like when it cools down, that is, the next day.
Ingredients:
- Blackcurrant - five glasses,
- Water - two glasses,
- Sugar - seven glasses.
How to make jelly-like blackcurrant jam
Blackcurrant jam cooks very quickly, so jars need to be prepared in advance. They can be sterilized thoroughly, under steam or in the oven. I just fill them with boiling water, then drain it and let the jars cool completely. So far, not a single jar of jam has yet exploded.
While our jars are drying, we sort out the currants, remove all the branches, make sure that crushed or spoiled berries do not get into the jam. We take a deep bowl, pour currants, fill it completely with cold water, remove the pop-up twigs and leaves. We wash the currants under running water.
Pour the currants into a sieve, shake off excess liquid, dry the berries on a dish or kitchen towel.
We are waiting for it to boil again and immediately add sugar. We mix. Cook for 5-7 minutes over medium heat.
All. Immediately pour the jam into jars and tightly tighten the jars with boiled lids. We cool the preservation under the blanket, turning the jars upside down, until the glass is completely cooled.
We store jam on a shelf in a cool room - cellar / pantry / basement.
Bon appetit!
- black currant - 1 kg;
- granulated sugar - 1.2 kg;
- water - 1 glass.
The most delicious blackcurrant jam recipe
- We sort out the berries, wash them.
- Pour water into a large enameled saucepan, boil.
- We spread the berries and cook over medium heat for exactly 10 minutes.
- After that, pour in the sugar and bring the jam to a boil, stirring.
- Pour the finished hot jam into sterile jars and immediately roll up with metal lids.
This blackcurrant jam is stored for a very long time and it turns out absolutely not sour, with a delicate taste.
Do not be afraid of a large amount of water, currant jam is thick and of the right consistency - with soft skin on the berries.
CURRANT RECIPE JAM-FIVE MINUTES
You will need: 1.5 kg of sugar, 1 kg of currants, ½-1 glass of water.
So that during the preparation of jam currant berries do not shrivel, dip them before cooking for a few minutes in boiling water, then fold them into a colander.
Sort the berries, wash, dry. Pour water into an enameled pan or basin, add sugar, mix and bring to a boil. Pour the berries into the boiled syrup, bring everything to a boil again and, after boiling, boil over low heat for 5 minutes, then immediately pour the hot jam into sterilized jars and cork with lids.
RECIPE OF CURRANT JAM-JELLY
Required: 10 glasses sugar and currant , 2.5 cups of water.
Pour the sorted and washed berries into an enameled container or stainless steel dishes, pour in water, bring to a boil, boil for 2-3 minutes, add sugar, bring to a boil, boil for 5-7 minutes over moderate heat. When hot, spread the jam in sterilized jars, roll up the lids and wrap in a blanket, leave in it for a day, then store in a cool place.
And more recipes:
Recipe for a delicious jam: 11 cups of currants, 16 cups of sugar and 3 cups of water. PREPARATION: Boil 3 cups of water and 8 cups of sugar for 10 minutes. Add 11 cups of currants, do not stir. Cook for 10 minutes. If the berries are overripe, cook for 5 minutes. Add 8 cups of sugar, boil for 1-2 minutes and arrange in sterile jars and roll up.
More recipe- -3 cups of water + 8 cups of sugar, bring to a boil and add 11 cups of currant berries, bring to a boil and boil for 15 minutes, turn off and add another 8 cups of sugar, mix gently, then gently mix 2-3 more times, that's it. in jars it is possible both hot and cooled. It turns out like jelly.
And another recipe: I have tried many recipes for making jam in my lifetime, and for myself I decided this way: I never make syrup from water and sugar. Giving any berries the opportunity to start the juice themselves, sprinkled with sugar .. And I already cook in my own juice. With a wooden pusher, my grandmother used to make such jam. From the metal, when twisting the berries, oxidation occurs and a metallic taste appears. The pusher is wooden, the basin is enamelled, the spoon, in any case, should also be wooden. It is better to cook in several steps for 5 minutes and let the jam cool down. I cook any berries and apples in this way. Good luck to you, ladies!
And further: And I never cook blackcurrant at all, but I do it this way - I take two identical glasses. I pour currants into one, sugar into the other. keep the proportions (glass to glass). When I grind everything, I put it in a large container and let the sugar disperse for a day. I transfer it to clean jars. It is stored even on the balcony and the vitamins are preserved.
Black currant, which is so valued for its high content of vitamins, often ends up on the table of housewives. Delicious, healthy and beautiful blackcurrant jelly is easy to prepare at home. The delicacy can be served with pancakes, cheesecakes and just for tea.
Currant berries contain pectin, so you do not need to use special thickeners. To prepare a delicious dessert, you need to use only ripe berries.
Jelly-like currant jam in glasses - for 11 glasses
It turns out fragrant, healthy currant jelly.
Compound:
Blackcurrant - 11 glasses
Sugar - 14 cups
Water - 2 glasses
Cooking:
Sort the blackcurrant, rinse and let the water drain.
Pour 2 cups of water and 7 cups of sugar into a saucepan.
Boil the syrup - the sugar should completely dissolve.
Put all currants into boiling syrup, bring to a boil and cook for 10 minutes. Remove from fire.
Pour the remaining sugar, stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!
Blackcurrant jelly for the winter video recipe
This recipe always makes a delicious dessert.
Bon appetit!
Blackcurrant jelly for the winter five minutes
Compound:
1 l fresh juice
1 kg sugar
Cooking:
Wash the berries in cool water, dry, scattering a thin layer on paper or a clean cloth. Rub in a wooden bowl with a wooden spatula. Squeeze the mixture through cheesecloth. Combine juice with sugar. Place in the refrigerator for three hours. Grind (preferably in earthenware) with a wooden spatula until thickened.
Transfer the prepared mixture into jars, close the lids. Bon appetit!
Blackcurrant jelly recipe for the winter
Compound:
Blackcurrant berries - 1 kg
Sugar sand - 300 gr
Cooking:
Sort currant berries, rinse and dry on a towel.
Mash the berries with a crush, place them in a saucepan and, bringing to a boil over low heat, cook for 10 minutes.
Cool the boiled berry mass a little and squeeze the juice out of it. Pass through the juicer, and twice, i.e. Press the cake obtained for the first time again.
Dissolve the sugar in the squeezed juice and cook for 20 minutes.
Pour hot jelly into dry sterile jars. Jelly turns out wonderful - elastic, keeps its shape and no gelling agents! Bon appetit!
On a note
The oil cake left over from the berry can be put to good use. We spread it on a baking sheet and dry it, then store it in a glass jar. In winter, it makes an excellent fragrant tea.
The original recipe for a delicious and healthy blackcurrant fruit drink with cinnamon
Video recipe for a refreshing drink for hot weather - blackcurrant juice with cinnamon. The original recipe for a delicious and healthy fruit drink. How to cook juice quickly at home. Useful compote for children. This soft drink is loved by both children and adults.
Bon appetit!
Blackcurrant jelly for the winter a simple recipe
Prepare fragrant jelly-like jam according to this recipe, which will definitely not leave any household indifferent!
You will enjoy delicious jelly - it can be used in pies, and in layers of cakes, but in many places you can.
Compound:
10 cups blackcurrant
10 cups of sugar
2.5 cups of water
Cooking:
Sort and wash the berries for currant jam.
Put them in a basin or enameled pan, pour in water and bring to a boil over medium heat.
Three minutes after boiling, add sugar, bring to a boil and cook for about 5-6 minutes over medium heat.
Pour hot jam into sterilized jars and seal with lids.
Next, the jars need to be turned over, wrapped in a thick towel and waited for complete cooling - usually it takes about a day. Wonderful tasty currant jam-jelly with a huge amount of vitamins for tea is ready!
Bon appetit!
I hope the blackcurrant jelly preparation recipes from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the aroma of blackcurrant will cheer you up. I wish you a pleasant tea!
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The other day I made jam or jelly. And I thought, what is the difference between them? I got on the Internet. Here's what I found. Jam is made by boiling whole berries or their pulp (even vegetables) with sugar. When frozen, it is a fairly dense consistency with pieces of fruit. Jelly is obtained by boiling berry juice with sugar to a dense mass without fruit pieces.
Well, then, I was engaged in the preparation of blackcurrant jelly. I don’t know if it will last me until the winter, it turned out to be painfully tasty. But nothing, the currant bushes are still full of berries - I'll cook the second batch.
Blackcurrant in its composition has a large amount of pectin, so it freezes very well. In winter, you can not only eat with spoons and drink tea, but also use it as a spread on bread, bake in pies. It is also great for making confit, which is used in cakes.
Preservation methods are different - from five minutes to cooking in the usual way. But all recipes are quite simple to prepare. In my opinion, the berry has enough pectin of its own, but if you want to get a quick and hard jelly, adding gelatin, pectin or agar-agar will do. And do not forget about recipes and.
I used these recipes at the very beginning of my culinary career. Then she dropped it. Now I remembered again and cooked. I had few berries, because. daughter came and ate half a cup just like that. So it only took me an hour to prepare.
Products:
- Black currant - 700 g
- Sugar - 500 g
I prefer to do without water, because the berries already have plenty of it. This time I collected large fruits from the bushes, the size of a good gooseberry. Quite sweet in taste. Washed and sent to the pan on the fire (slightly above average).
Be sure to stir otherwise it will burn. I wait until it gurgles and until foam appears, I turn off the burner, and pierce the contents with an immersion blender.
Immediately, I rub the hot mass through a sieve, removing grains and peel. I cool and freeze the cake - an excellent preparation for jelly and fruit drink.
Tried to use gauze, uncomfortable. It kicks in almost immediately. And you have to wash it constantly. In addition, gloves are needed in this case, otherwise it is difficult to wash your hands.
As a result, I got 500 g of juice. I added 500 g of sugar to them. The result was a proportion: for 1 liter of juice - 1 kg of sugar.
Brought to a boil. Then she reduced the heat and cooked for 20 minutes, removing the foam and stirring.
The jars were sterilized in the microwave, the lids were doused with boiling water and drained.
As a result, she poured the hot mass into hot jars. Didn't cover with lids. Let it cool down. The cooled mass when turning over the cans does not flow out. The texture is dense and unified. Then she closed the lids.
I didn’t put it away for storage - fresh is eaten immediately. For use in winter, you will have to make another portion of a larger size.
Jelly jam 5 minutes blackcurrant (3-6-9)
Strange numbers 3-6-9 you say. What do they mean? Just the proportions of water, berries and sugar. Or in other words, 1-2-3. The recipe is very simple, since the proportions are already indicated, and it is cooked for only five minutes. And besides, it is easy and quick to do without scales, and measure with glasses, cups or jars.
Prepare:
- Water - 1 tbsp.
- Berries - 2 tbsp.
- Sugar - 3 tbsp.
Cooking:
- Dissolve sugar in water by heating.
- Bring the syrup to a boil and dip the berries into it.
- Once again, make the whole mass boil. Boil it for five minutes, removing the foam and stirring occasionally.
- Turn off the stove, pour into prepared jars. It is better to close with plastic caps and only after complete cooling.
- Due to the short cooking time, a beautiful color and amazing aroma remain.
Thick blackcurrant jam-jelly for 11 glasses
Ordinary glasses are in any family, although they are now rarely used. But when it comes to measuring ingredients, they do an excellent job. The jam is very thick, hardens like jelly. The main thing is to strictly observe the proportions.
- Currant berries - 11 tbsp.
- Sugar - 13 tbsp.
- Water - 1.5 tbsp.
Cooking:
- Sort the berries, free from debris and twigs. Rinse, dry.
- Place the berries in a large container, walk over them with a pusher and pour water over them.
- Put on fire and gradually add sugar, measuring the right amount.
- When the sand is completely dissolved, bring the mass to a boil and boil over low heat for 10 minutes.
- Then pour into clean jars, cool, and then close the lids.
Blackcurrant juice jelly without cooking and gelatin
Blackcurrant contains a huge amount of natural thickener, and it is not necessary to add gelatin to get a thick jelly-like mass.
You will need:
- Berries - 500 g
- Sugar - 1000 g
Cooking:
- We wash the berries. To facilitate the work, we will go through them with a pusher, and then pass through a sieve in portions, separating the juice from the cake.
- Pour a little sugar into blackcurrant juice and dissolve it. We do this until it ends. Can be left overnight.
- After dissolution, fill clean jars with jelly mass. Let's cork.
Gooseberry and blackcurrant jelly
Since the berries ripen at the same time, why not make an assortment of them. Gooseberries will soften the pronounced taste of currants.
Products:
- Black currant - 1 kg
- Gooseberries of any color - 2 kg
- Sugar - 1.5 kg
- Water - 1 tbsp.
Cooking:
- We wash the berries and put them in a bowl.
- Fill with water and put on fire. We are waiting for the berries to burst.
- Then we will go through them with a blender or pusher.
- Squeeze the juice from the hot mass through a sieve.
- Now boil the juice with sugar based on 1 kg of juice - 1 kg of sand for 15-20 minutes. Let's break it down into jars.
- Cover with a towel or gauze until the next day. When it cools down, you can turn the jar upside down - the mass will not flow out, it has frozen. Close the lids and store.
The recipes are simple and quick to make. The result is a fragrant, thick jelly of a beautiful color. Suitable to spread on a long loaf, and even better bake an open pie with blackcurrant jelly.
How pleasant it is to open a jar of fragrant berry jam in winter - a sunny, vitamin-filled piece of summer in a jar! And what a variety you can get by preparing this sweetness. Cook various compotes, fruit drinks, serve as a dessert with tea, cook pies and.
Today we will prepare a winter treat from currants, from black, red and even white!
Jam from this berry is very tasty and healthy, and she herself is an invaluable storehouse of a huge amount of vitamins and microelements, and one of the richest sources of vitamin C. It is useful in the cold season, and for the digestive system, and just to support normal immunity.
The recipes offered today will not force you to spend a lot of time in the kitchen. But the cooked jam will allow you to stay at the family table with pleasure on long winter evenings with your beloved family.
And the cooking methods, I think, will not go unnoticed by any lover of this tasty berry who has looked at us today.
When cooking in this way, most of the vitamins and other nutrients will not have time to be lost during heat treatment. And you will get a tasty treat with useful properties.
It is not difficult to cook and very fast.
What you need:
- Black currant - 1 liter
- Sugar - 1 liter (this is about 800 - 850 gr)
- Citric acid - on the tip of a knife
- Water - 1.5 cups
Cooking:
1. It is imperative to sort and wash the berries well. In the meantime, the water drains, remove the "tails" from each of them.
2. Pour the required amount of water into the enameled kitchen basin, which we already have on the stove, and mix with sugar until the latter is completely dissolved.
When heating, try not to leave the stove and stir so that the sugar does not stick to the bottom.
It is better to take dishes for cooking sweet treats made of stainless steel or enameled. For these purposes, it is better to use the pelvis. It is more open and the evaporation surface will be much higher than in a pan. Due to this, more liquid is evaporated, and the treat turns out to be thicker.
3. When the syrup boils, carefully lower the already prepared berry into it, and wait for it to boil again. During this period, stir and cook for only five minutes.
4. At the end of the required time, you can add citric acid if desired and mix.
This is not a required ingredient, use it at your discretion. I do not always add it, because I think that the berries have enough of their sourness.
The foam that forms during boiling must be carefully removed. To do this, you can use a spoon with holes, and preferably a wooden spatula. Foam can be removed immediately in a vase and eat. Kids love this treat!
5. At the end of the cooking time, pour the jam into jars and close with pre-sterilized lids. Banks can also be used and can be taken in any size.
It is very convenient to pour the treat into jars of different formats - into small ones for serving with buns or just like that, and in a “larger” container for breeding morsik.
We let our delicacy cool and we can put it in the pantry. It is better to store containers with contents in a dark, cool place.
Blackcurrant and raspberry jam for freezing for the winter
An amazing dessert for the winter, fragrant and delicious! At the same time, all vitamins and a real fresh taste are preserved. All because we will not torment either the berry or ourselves with cooking, we will simply twist everything with sugar and freeze it.
Be sure to check out this recipe. It's actually as good as it is simple!
We will need:
- Black currant - 1 liter
- Raspberries - 1 liter
- Sugar - 0.5 liters (that is, approximately 400 - 450 gr)
Cooking:
1. Sort raspberries from bugs and spiders, leaves and other debris, do not wash. Twist in a meat grinder. I don’t advise you to do it in a blender, since it immediately shakes up the mixture, and we just need to grind it.
2. Be sure to wash the currants well, you can not remove the tails for this recipe - these are also vitamins.
But, if you are not a fan of such vitamins, then you can remove all the tails from the berries. And send the berries themselves after cleaning for twisting.
To make the look and taste of the jam more interesting, you can add whole currant berries without tails to the finished mixture. Not all, but for example, only a couple of handfuls.
4. Now, in a kitchen bowl, mix the twisted berries with sugar until it is completely dissolved. We give the opportunity to stand so that it disperses for sure. We pack in plastic molds, cover with lids and freeze in the freezer.
The added sugar will keep the treat from freezing. And it can be easily eaten with a spoon.
It is a great pleasure to discover such yummy in the winter. The berries are obtained as if they were just picked from the bush. It is also important that most of the vitamins and nutrients are preserved in such a preparation. Therefore, be sure to prepare such a delicacy. You will not regret it!!!
According to the same scheme, you can cook a frozen treat from absolutely any berries.
How to make blackcurrant and shadberry jam
An interesting combination is obtained in this cooking method - sour currant and sweet shadberry. We will cook with maximum safety of useful substances of both berries. The jam turns out fragrant, beautiful and of course very tasty!
We will need:
- Irga - 1 liter
- Black currant - 1 liter
- Sugar - 2 liters (approximately 1600 - 1700 gr)
- Water - 1 glass
Cooking:
1. Clean currants from various debris and twigs, rinse well. Do the same with irga. Pour a clean berry into a cooking basin and cover it with sugar, give it time to release the juice.
Although, of course, quite a bit of it will stand out, and one berry and the other have a fairly dense skin. Therefore, in this embodiment, we will use water when cooking.
2. Prepare syrup by mixing sugar and water in an enamel saucepan, bring it to a boil while stirring.
3. Then carefully pour the finished syrup into a bowl with berries, put it on the fire and, stirring, wait for it to boil.
As soon as it boils, we count five minutes, while we do not stop stirring. And do not forget to remove the foam in a bowl!
You should not cook for more time, otherwise the vitamins will disintegrate from long heating and only sweetness will remain. And we also need a favor!
4. Pour our winter yummy into sterilized jars and close the lids treated with boiling water.
We leave them to cool, and then put them in the cellar. Sweet dessert for the winter is ready!!!
Redcurrant jam without boiling berries
I would like to preserve the necessary microelements and vitamins of super useful red currant as much as possible. And to maximize this effect, there is such a simple recipe, namely, harvesting berries for the winter without heat treatment, that is, without cooking.
The blog already has an article on how to cook from red currants. But there it is necessary to crush the berries first, and then rub them through a sieve to get rid of the seeds.
Today's recipe is simpler and faster, and will be made not in the form of jelly, but in the form of jam with seeds.
What you need:
- Red currant - 1 liter
- Sugar - 2 liters (approximately 1500 - 1600 gr)
Cooking:
1. We carefully sort through the whole berry, remove all small debris, cobwebs, tails, twigs.
Then we wash and send to a colander to glass the water. Then lay out our beauty on a layer of paper towels to get rid of the water.
It is important here not to leave water at all, since in this case we will not cook the berry.
2. We shift the berry into a glass or enameled bowl, cover it with sugar and crush it with a wooden pestle from a mortar or crusher.
3. Mnem carefully, do not relax!) We should get a liquid consistency without whole berries, while the sugar should completely dissolve.
To do this, after completing the work, let the sweet mixture stand for two to three hours and stir it periodically.
4. Pour the resulting mass into jars, sterilized in advance. Pour a couple of tablespoons of sugar into each container on top of the jam. This will be a kind of “airbag” for us to prevent the raw jam from fermenting.
Now you can close the lid, processed in boiling water. Leave for six hours at room temperature, and then send to the cellar, or other cool place.
I usually keep this treat in the fridge.
Currant twisted with sugar for the winter
Imagine, you open a jar of jam in winter, and from there the smell of the freshest blackcurrant! How is this possible? Easily! Just follow the simple instructions to prepare this creation.
What you need:
- Black currant - 1 liter
- Sugar - 2 liters (1500 - 1600 gr)
Cooking:
1. We sort out the berry for small debris, rotten berries, tails, bugs. Rinse and drain in a colander to drain the water.
2. In a meat grinder, we twist the whole berry along with sugar.
Yes, yes ... You heard right, we put berries and sugar in turn right into the meat grinder. Thus, sugar crystals will already begin to dissolve and by the time we twist the entire prepared amount.
Cover with lids and refrigerate for two days to thicken the mixture.
4. After a couple of days, put two tablespoons of sugar in each container on top of the ruby sweet so that the surface of the jam closes and close it with lids treated with boiling water.
Now you can remove the filled container in the cellar.
And if there is a place in the refrigerator, then it is better to store a thick fragrant delicacy there.
Delicious delicacy with currant and orange
Sometimes you don’t want to cook only classic jam options. And I personally like it, for example, when citrus fruit is mixed with berries - exotic and unusual.
If you are also a fan of multifaceted flavors, then join us, we will cook blackcurrant with orange together!
What you need:
- Orange - 1pc
- Black currant - 1 liter
- Sugar - 2 liters
Cooking:
1. We thoroughly wash the berries, after sorting them out from small litter and twigs. We send it to a sieve to glass the water.
2. Wash the orange and cut it into slices so that it is convenient to scroll. Of course, we remove the bones, we don’t need them here at all.
We also clean the crust. Its white part will give us the bitterness we do not need. But the zest can be saved and rubbed on a fine grater before slicing the citrus. It will give you a great scent.
3. We twist the currant through the meat grinder, and then the orange, and mix everything thoroughly with sugar until it dissolves.
We leave it for three hours, during which time the components will release enough juice, the tastes will merge into a single whole. To do this, stir the mixture periodically.
4. We lay out our treat in sterilized jars and close the lids that have previously been in boiling water.
You can put it in the refrigerator or other cold place.
Since we also prepare this jam without cooking, the refrigerator will, of course, be the best storage place.
Jelly-like white currant jam
Jelly and jam lovers - this is for you! Delicious whitecurrant jelly is simply an amazing treat that children love very much.
For this recipe, you can use red or black currants, but this time we chose white.
What you need:
- White currant - 1.5 liters
- Sugar with pectin - 1 liter
Cooking:
1. We remove ponytails, twigs and other unnecessary elements from the berries and rinse. Now we need to squeeze it to get a liter of juice. You can use a juicer or plain gauze for these purposes.
If you use the second method of obtaining juice, then you can first crush the berry with a pusher, and only then squeeze it out, it will be easier. Or you can grind the mixture through a sieve, as we did in the example.
2. Pour the resulting juice into an enamel pan, add sugar and pectin, mix and put on fire.
If there is no sugar with pectin, then you can buy everything separately. Stores don't have this problem at the moment.
Bring to a boil and cook for 30 minutes, stirring occasionally throughout the cooking time. The resulting foam must be removed.
You can check the readiness of the jam by dropping a couple of drops on a saucer, wait until it cools down and put the plate horizontally, the finished jelly will not drain.
3. Pour into sterilized jars, wait for it to cool down and tighten with sterile lids. Do not be afraid when pouring that the jelly is too liquid, this is normal, after standing for a while it will hold together.
You can store such a blank in the basement, preferably in a dark place. So it will not lose its color and all tastes.
Video on how to cook blackcurrant jelly from 10 cups of berries and 11 cups of sugar
And here is another great recipe that I highly recommend checking out. Very tasty jam and excellent explanation of the whole process of preparation.
It is better to close such a delicacy with screw or screw caps, and you can store such a workpiece at room temperature.
Such a variety of desserts can be prepared from currants, and this is of course far from all. In fact, there are so many ways that all of them, of course, cannot be described. But we have tried to collect for you the best and most diverse in its diversity.
And such, simple in essence, recipes for the preparation of this wonderful berry were offered to you with pleasure.
Spend some time harvesting healthy berries and enjoy eating delicious treats all winter long! Your loved ones will be happy all winter, and your guests will be pleasantly surprised!
Cook with us! Bon appetit!
