The currant is a close relative of the gooseberry. In addition to the usual black and red currants, there are also hybrids with pink and white berries. In terms of their properties, they are close to varieties with red fruits. Raw black currants are a source of iron, potassium, copper, calcium and phosphorus. Red currants and their hybrids are rich in vitamin A and lutein. After heat treatment of any currant, it contains exclusively vitamin C.
It is necessary
- Black currant jam
- - 3 cups black currant;
- - 4 cups granulated sugar;
- - 2 glasses of water.
- Red currant jam
- - 6 glasses of red currant;
- - 2 cups granulated sugar.
- Black currant syrup
- - 3 cups black currant;
- - 2 glasses of water;
- - 1 ¼ glass of sugar;
- - 1 stick of cinnamon.
Instructions
Step 1
Since both black and red currants contain a lot of pectin, the classic jam from these berries does not work, but without additional gelling agents you can make a great jam. For processing, choose berries at their peak of ripeness. If it is black currant, then they look dry, hard and rich glossy black. Red currants should be bright, white - almost transparent, pink - with a distinct shade. All redcurrant hybrids in their ripe form are juicy, elastic berries that are easily separated from the stem.
Step 2
Before cooking, the berries must be separated from the bunch, cut off the tail of the black currant with small scissors. You can also pinch it off with your thumb and forefinger. Put the berries in a colander and rinse with boiled warm water.
Step 3
Black currant jam
Since the "skin" of black currant is quite dense, it should be softened before making the jam. Place the berries in a saucepan, cover with two glasses of water and bring to a boil, reduce heat and simmer for about 10 minutes. Remove from heat, let the pan cool, and let the berries sit in the water overnight or for 8-12 hours.
Step 4
Add granulated sugar to the berries in a saucepan, return them to the stove and bring to a boil again. Simmer for 2-3 minutes, over high heat, stirring constantly, until the sugar is completely dissolved. Turn off the heat, remove the foam and let the jam rest for 5 minutes.
Step 5
Spread the jam in sterilized jars, close the canning lids, roll them up and lower them, using special tongs, into a pot of boiling water. Boil for 5 minutes. Remove the canned jam and let the jars cool on a clean, dry towel.
Step 6
Red currant jam
Red currants are much smaller than black ones, and there are as many seeds in it, if not more. To get a nice jam, remove them.
Step 7
Combine the currants and sugar in a large saucepan over medium heat. The berries will pop, the jam will bubble and foam. Once this happens, reduce the heat to low and cook the jam until it is about half the size. Let it cool down.
Step 8
Rub the semi-finished product through a fine sieve. Put the resulting mass on the fire again, and wait until the volume decreases by another half. Let the jam cool and place in sterilized jars. Preserve.
Step 9
Black currants can be frozen or dried like blueberries, strawberries, and many other berries. You cannot do the same with red currants and its hybrids. She does not tolerate drying or freezing. Syrup can be cooked from black currant, which is usually added to alcoholic and non-alcoholic drinks in the west, or used as a sauce for pancakes or ice cream. This syrup can be stored in the refrigerator for up to two weeks.
Step 10
Black currant syrup
Boil water, add sugar, stir and reduce heat to medium. When the sugar is completely dissolved, add the berries and cinnamon. Simmer for about 5 minutes.
Step 11
Let the mixture cool slightly, remove the cinnamon and place the berries in a fine sieve, place it over the juice container. You do not need to wipe the berries, but you need to gently press on them with a spoon until one pulp remains on top. Pour the resulting syrup into glass bottles.
