Black currant berries have a pleasant taste and aroma, they contain a lot of vitamins and other useful substances. Desserts are prepared from black currant, it is added to baked goods, used as a component for marinades and sauces.
It is necessary
- Blackcurrant Pie:
- - 200 g of wheat flour;
- - 200 g of granulated sugar;
- - 4 eggs;
- - 0.5 g vanillin;
- - 400 g of black currant;
- - butter for lubrication;
- - icing sugar for decoration.
- Black currant jam:
- - 1 kg of black currant;
- - 1, 4 kg of granulated sugar;
- - vanillin.
- Blackcurrant kissel:
- - 600 g of black currant;
- - 4 tbsp. water;
- - 2 tbsp. potato starch;
- - sugar to taste.
- Raw blackcurrant jam:
- - 2 kg of granulated sugar;
- - 1 kg of black currant.
Instructions
Step 1
Black currant pie
Beat the eggs with sugar in a thick foam, add flour and vanillin to it, stir the dough thoroughly. Wash the fresh currants and crush with a spoon to burst the berries. Pour half of the dough onto a greased baking dish, spread the black currants on it and cover it with the other half of the dough. Bake the cake in an oven preheated to 180 ° C for 40 minutes. Sprinkle with powdered sugar before serving.
Step 2
Black currant jam
Rinse the berries with cold water and put them in a colander. Place a large pot of water on the fire and bring it to a boil. Dip a colander with black currant into boiling water, blanch it for 7 minutes.
Step 3
Rub the processed berries through a sieve with a wooden spoon into a saucepan for boiling jam. Put sugar in the resulting puree and stir, put the preparation on fire and bring to a boil. After that, reduce the heat, add a pinch of vanillin and cook the jam until you prefer it.
Step 4
Arrange the dessert in sterilized jars and roll up under the tin lids. Store blackcurrant jam in a cool, dark place.
Step 5
Kissel from black currant
Wash the black currant, pass it through a meat grinder or rub through a sieve, squeeze the juice from the resulting puree. Transfer the remaining cake to a saucepan, fill with 3 glasses of water and put on the stove, boil for 5-7 minutes.
Step 6
Strain the resulting compote, add sugar and starch to it, which must first be diluted in a glass of water. Now put the pan on the fire again and cook the jelly for 3 minutes, stirring constantly. Then pour currant juice into it, stir and keep for a couple of minutes over low heat. Pour the finished jelly into glasses, garnish with fresh berries and serve.
Step 7
Raw blackcurrant jam
Go through and rinse the black currants well, transfer them to a wide basin and remember well with a wooden rolling pin or a special crush. Cover the crushed berries with sugar and stir. Divide the mixture into clean, dry jars, sprinkle with sugar on top and close the lids. Store jam in a cool place.
