White currants for the winter: preparations, the best recipes

White currants are rich in vitamins, iron and potassium. Unlike the common black currant, it has a milder taste and a pleasant amber color. And the berry also contains a lot of pectin, which helps to cleanse the blood and remove salts of heavy metals from the body. White currant recipes for the winter are a good choice for homemade preparations.

What can be made from white currant

Cooks and housewives love to use white currants to prepare sweet delicacies for the winter. There are many recipes for jams and preserves with and without sugar, marmalade, jelly, candied fruits and various drinks: compotes, wine. The berries are also used to make a delicious sauce for meat. For preparations for the winter, other types of currants, strawberries, gooseberries, oranges and watermelons are often taken.

Simple white currant recipes for the winter

Blanks from white, red and black currants are loved by many. There are a huge number of recipes for preservation for the winter. Experienced housewives know the features of their manufacture:

1. Use only enamel cookware to prevent oxidation.
2. Take containers with low sides.
3. Always have a spoon or slotted spoon on hand to remove the foam.
4. During cooking, control the process, monitor the fire and stir the mass.
5. Only ripe white currants are selected. Blanks from it are stored for a long time in winter.
6. The berries are separated from the twigs, cleaned of leaves and litter.
7. For a variety of taste, other berries and fruits are added.
8. They take jars without cracks and chips, rinse thoroughly, sterilize in any convenient way. The same procedure is carried out with the lids.

Jam

Traditional recipes for making white currant jam for the winter involve heat treatment of raw materials. Required Ingredients:

• white currant - 1 kg;
• sugar - 1.5 kg;
• water - 400 ml.

Stages of work:

1. The fruits are sorted out, removing the cuttings, washed and allowed to dry.
2. Then they are poured into a bulky dish. Add granulated sugar at a rate of 1: 1 and leave for 12 hours.
3. Sweet syrup is made from the remaining sugar. Without letting it cool down, it is poured into the prepared raw material, put on low heat. The jam should become transparent. To prevent it from burning during cooking, stir it with a wooden spoon. The foam is removed.
4. Ready currant jam is poured into sterilized containers and rolled up for the winter with lids.

Jam

Berry jam prepared according to the traditional recipe without peels and seeds is added to baked goods, cottage cheese, yoghurt and cereals. Jam products:

• berries - 1 kg;
• granulated sugar - 1 kg;
• water - 200 ml.

How to make jam:

1. The washed currants are cleaned of twigs, and the water is allowed to drain.
2. The fruits are placed in a wide saucepan, filled with a glass of water and placed on the stove. First, the mass is simply heated for 10 minutes so that the skin and bones are easier to separate from the pulp.
3. The fruits are rubbed through a sieve. The resulting pulp with juice is covered with granulated sugar, again put on a small fire for 40 minutes.
4. The hot mass is laid out in jars, corked. To preserve heat, the container is covered with a blanket or blanket for a day.

Compote

Berry compote for the winter is an excellent fortified drink. White currant and rosehip compote is useful in the treatment and prevention of colds and flu.

The recipe will require:

• white currant - liter jar;
• rose hips - a handful of berries;
• for syrup - 500 g of granulated sugar per liter of water.

Cooking process:

1. The required amount of syrup is boiled from water and granulated sugar.
2. Rosehips are placed on the bottoms of sterilized jars, white currants are placed on top.
3. Pour sweet syrup cooled to room temperature, pasteurize for 20-25 minutes.
4. The container with the compote is rolled up with tin lids. They are placed upside down, wait for cooling and put away for storage in a dark, cool place.

Candied fruit

Candied fruits are one example of a healthy dessert. The recipe helps to diversify the children's menu in winter. For candied fruits take:

• 1 kg of fruit;
• 1.2 kg of granulated sugar;
• 300 ml of water.

How to make sweets:

1. Separate the berries from the stalks, wash.
2. Dissolve sugar in water, put on fire and boil for 5-10 minutes.
3. Add white currants. Bring to a boil and keep on fire for 5 minutes. Leave on for 12 hours.
4. Then boil again, cook until tender.
5. Without letting the mass cool, pour it into a colander and leave for 2-3 hours. During this time, the syrup flows down, the berries cool down. In the future, the syrup can be preserved and used as a jam.
6. Take a baking sheet, put 10-12 white currants on it, in slides. Dry in the oven for 3 hours. Heating temperature - 40^°FROM.

Marmalade

Homemade marmalade is valuable because, unlike purchased sweets, it does not contain harmful additives. It is prepared according to this recipe:

• 1 kg of fruit;
• 400 g sugar;
• 40 ml of water.

Manufacturing steps:

1. Water is poured into the bottom of the pan, white currants are poured on top. Cook until it softens.
2. The berries are removed from the heat and rubbed through a sieve.
3. Add sugar, put it back on the stove and boil. The readiness is checked drop by drop. If it does not spread over the saucer, the berry mass is ready.
4. It is poured into molds, left to solidify.
5. The marmalade is rolled in sugar and stored in a jar in a cool place.

Jelly

Light amber currant jelly is a great addition to breakfast toasts or pancakes, a flavorful product for berry sauce. It is necessary:

• white currant without twigs - 2 kg;
• granulated sugar - 2 kg;
• water 50 ml.

How to make jelly:

1. The fruits are removed from the branches, washed, transferred to a cooking container. Pour in water.
2. Cook over medium heat for 3-4 minutes after boiling. The berries should burst.
3. The mass is rubbed through a sieve. It should become light, uniform.
4. Pour sugar in small portions, stirring so that it completely dissolves.
5. Put the jelly on the fire again, wait for a boil and cook for another 5-7 minutes, stirring occasionally.
6. Small glass jars are prepared and sterilized at the same time. The hot berry mass is quickly poured into them until it has frozen.
7. The jelly is cooled in an open container at room temperature. And for storage, they are corked and put in a cool place for the winter.

Another way to make aromatic white currant jelly:

Wine

White currants produce table and dessert wines of a beautiful golden hue. This recipe does not use foods that accelerate fermentation, so that the delicate taste and color of the fruit is preserved. Ingredients:

• white currant - 4 kg;
• sugar - 2 kg;
• water - 6 liters.

Drink making process:

1. The berries are sorted out, put into a container, pressed with your hands.
2. Then they are poured with 2 liters of water, 800 g of granulated sugar are poured, covered with gauze folded in several layers. The mass remains in a dark place at room temperature.
3. After 2 days, there is a hissing, foam, sour smell. The fruits begin to ferment. Their juice is squeezed out, leaving only the pulp. The rest of the water is heated, the cake is poured over it, cooled and filtered. The resulting liquid is poured into a bottle. Later it is used for fermentation. It is covered with a glove with small holes on the fingers.
4. Then, once every 4 days, 600 g of sugar are added.They do it like this: pour out a little liquid content from the bottle, mix it with sugar, add it to the container again.
5. It takes 25 to 40 days for white currant wine to ripen, depending on the temperature and the variety of fruits. The drink is carefully drained, being careful not to trap the sediment. The container is sealed and sent to a cool place for 2-4 months.

Sauce

White currant sauce is ideal for meat recipes. It is prepared from the following ingredients:

• white currants - 1.5 cups;
• fresh dill - 100 g;
• garlic - 100 g;
• sugar - 50 g.

Making the sauce is simple:

1. Currants, dill and garlic are chopped in a blender or meat grinder.
2. Add sugar.
3. The mixture is boiled. The sauce is ready. It can be added to fresh dishes or prepared for the winter by rolling it into jars.

Terms and conditions of storage of white currant blanks

In winter, workpieces should be kept in a dark, dry, cool place. Containers with jams, preserves, compotes can be stored in the pantry or in a dry warm basement. Some leave the workpieces in their living quarters, but in such cases their shelf life does not exceed one year. If you follow the basic rules of storage, desserts and white currant drinks keep their freshness for a long time.

Conclusion

White currant recipes for the winter help make delicious and healthy treats. The berry has a more delicate taste and less pronounced aroma in comparison with red or black currants. The blanks from it are light golden, translucent and look very appetizing.

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