This is one of the fastest recipes that produces a real natural product. It is better not to use such preservation as a filling for all kinds of pies and pies.
Ingredients
- currants – 1kg
- sugar - 1 kg
Cooking method
- Before you start canning, be sure to sort out the berries and then wash the berries.
- Pour boiling water over jars up to one liter in volume. Place berries in them, sprinkling them with sugar. Do this so that the berry mass does not “dance” throughout the container; the layers should be dense.
- Send jars, covered with lids, for sterilization:
-Choose a dish with a wide bottom, which you can cover with a piece of cotton cloth or a towel.
-If several cans are placed in such a home sterilizer at once, try to ensure that they do not touch each other.
-Install the jars, and then pour water (room temperature) into the sterilization container so that it does not get inside the jars with the preparations.
-As soon as the water boils, the sterilization process begins, which will take 15 minutes for jars up to a liter in volume. - Then the jars need to be quickly screwed on with their lids. And be sure to turn it upside down. In this position, they are cooled and at the same time the quality of the twist is rechecked.
Ready! As soon as the jars have cooled, you can hide the currants in their own juice in a cold place, prepared for preparations awaiting the winter.
Fruits and are the most popular among housewives. They are easy to prepare and store... Moreover, such preparations for the winter retain more nutrients than jams that take a long time to cook on the stove. So currants in their own juice are an excellent choice for those who love the taste and aroma of this healthy berry!
Ingredients:
- black currants – liter jar
- sugar – 1 glass
- No water is needed to prepare this preserve.
- Instead of black currants, you can use red or yellow ones: they will need the same amount of sugar.
Currants in their own juice preparation method:
1. Sort the currants - remove the green tails and leaves from each berry, if any. Rinse the berries well in a bowl, filling it with water several times and then straining the liquid through a colander.
Place the currants on a flat surface covered with a cotton cloth. The berries should dry completely on it, so it is better to lay the currants in one layer. It will take several hours for the berries to dry, so you can leave the berries on the cloth overnight.
2. Sterilize jars prepared for preservation. To do this, turn them upside down, place them in a pan of water, place screw caps next to them and boil for 10 minutes. To prepare the specified amount of currants, you will need three 300 ml jars, and one of them will only be auxiliary.
So, place one layer of sugar in three hot jars (cover the bottom of the jars with it).
3. Then place one layer of currants in the jars and immediately sprinkle them with sugar.
4. Fill the jars to the top in this way (you can even fill them with a slide), and sprinkle the rest of the sugar on top.
5. Line the bottom of a wide pan with a cotton kitchen towel to prevent the jars from hitting the metal bottom during cooking. Place all three jars of currants on a towel, cover them with lids (if you have arranged the berries in a heap, then cover the jars with the lids a little later, when the berries have squatted) and fill them with water up to the shoulders.
6. Boil the jars in a saucepan for 10 minutes, then remove them and seal the lids. Most often, the currants shrink too much during the heat treatment, so the berries from the third jar can be divided into two others.
Turn the hot jars upside down, listen carefully to see if they “squeak”, and then leave them on the table under a towel until they cool completely.
The currants are ready for the winter! How nice it will be to take out one of these jars on cold winter evenings and treat yourself to something sweet!
Good luck with your winter preparations!
Best regards, Victoria Dolgova.
- Black currant - 1 kg;
- Sugar - 0.5 kg;
- Water.
In the winter, you really want to open a jar of jam and feel all the freshness and aroma of summer. In addition, it is important to preserve the beneficial properties of the canned product. After all, black currant is without a doubt a storehouse of vitamins and nutrients: vitamins B, P, A, K, pectin, phosphoric acid, essential oil, tannins, carotene, potassium salts, phosphorus and iron.
Thus, currants are useful for the prevention of diseases of the heart, blood vessels, visual organs, diabetes and cancer. This is why it is so important to preserve currants in their original quality for the winter.
Let's start preparing blackcurrants in their own juice.
Cooled jars can be stored both in the basement and in the refrigerator. In winter, when you open a jar of blackcurrant in its own juice, you will feel the natural fresh aroma of summer. Bon appetit!
Black currant is distributed throughout the middle and northern latitudes of the globe. Initially, it was exclusively a forest berry, and people, subconsciously guessing about its healing properties, ate it and made preparations for the winter.
And only at the beginning of the twentieth century black currants began to be grown in garden plots. Today there are approximately 150 varieties of black currant in the world.
Since the usefulness of currants has now already been proven, preparations for the winter are being made everywhere.
Blackcurrant berries are ideal for making marmalade, jelly and healthy jam, since it retains most of the vitamins, and in the winter-spring period it is useful to use both for the prevention of colds and as an additional remedy in their treatment. Indeed, in terms of the amount of vitamin C, black currant is in second place after rose hips. In addition, the jam is extremely tasty when used in pies and other culinary products.
There are two ways to make blackcurrant jam. For jam, you need to take ripe berries (but not overripe ones), peeled from the stalks.
Blackcurrant jam - recipes
First way.
To prevent currants from shriveling, they must be blanched for five minutes.
After this, carefully remove the berries, and boil 70% syrup in the water in which the currants were blanched. This means for one kilogram of berries you need to prepare syrup from half a liter of water and one and a half kilograms of sugar.
After cooking, the syrup should be filtered through cheesecloth folded in several layers, and the blanched berries should be placed in it.
The jam is cooked in one step, constantly skimming off the foam. Ready-made blackcurrant jam is sealed in jars and stored in a cool place.
To preserve nutrients and vitamins, such jam should not be cooked for a long time.
Second way.
The currant berries must be blanched for a couple of minutes and allowed to drain, after which the berries are poured with hot syrup.
The syrup, in this case, is prepared at the rate of 300 grams of water and 1.2 kilograms of sugar per kilogram of berries.
Cold way.
There is a cold method for making blackcurrant jam. To do this, grind well-washed and dried berries with sugar (you can use a blender) and pack them into clean jars, pouring a small amount of sugar on top. This jam does not need to be sealed, but it must be stored in a cool place.
Blackcurrant jam prepared according to any recipe is, first of all, a delicacy and an excellent dessert with beneficial properties.
kerescan - May 13th, 2015
Recipes for homemade preparations for the winter involve the use of very different technological processes. We suggest you prepare this simple recipe. Blackcurrant in its own juice without sugar is good not only because the cooking process does not involve the use of sugar, which means the berry is suitable in winter for those who are forced to adhere to a diet with low sugar use, but this recipe allows you to save your time and effort.
Healthy black currant - photo.
How to cook currants in your own juice without sugar.
Carefully selected large fruits, rinse and dry well.
Fill the prepared ones with berries (up to the shoulders).
Cover with lids.
Place a wooden grate or rag in the bottom of the pan and fill it halfway with water. Transfer the jars of blackcurrants there. Keep on low heat until the water warms up. After the berries give juice and the contents of the jar are reduced by half, pour the berries from two jars into one. Cover with lids again. Heat to 85 ° C. Liter jars for no more than 25 minutes.
Roll up the jars with lids.
Store in a cool place.
Agree that this recipe for homemade winter food without sugar is very simple to prepare, and
Bowl of blackcurrants --- Image by © Schindler/photocuisine/Corbis
Currants containing sugar for the winter, preserved according to this recipe, are perfectly stored even at room temperature. This is an excellent option for preserving all the beneficial qualities of currants. If you need currants with sugar in winter, just open the jar and add the amount of sugar that you need. Also in winter, you can cook compote and sauce from such currants.
Ingredients:
- Black currant.
Step-by-step recipe for currants without sugar for the winter
- First of all, we need to prepare the jars for preservation, having previously sterilized them.
- Place washed and dried currants in jars that are still hot after sterilization.
- Place the jars of currants in a saucepan, fill the jars with water so that it reaches the shoulders of the jars and begin to sterilize our currants.
- Gradually, the berries will begin to sink to the bottom of the jar; you need to slowly add berries to the jar until the jar is full to the top and there is juice on top.
- Then you need to roll up the jars of currants and turn them upside down until they cool completely.
To preserve currants without sugar, it is better to take small jars, as they cannot be stored open for a long time.
