Content
Red currant syrup can be prepared for the winter in the same way as compotes, jams, and jelly from this berry. Subsequently, desserts, drinks are prepared from it, or consumed in its original form as a sweet dessert for tea.
Beneficial properties of currant syrup
The drink is useful, first of all, for digestion. If consumed before meals, it stimulates the appetite, if after, it helps to digest food. In addition, it has a general strengthening and tonic effect on the body. Improves blood composition, enhances immunity.
Currant syrup contains many vitamins and microelements. Its regular use has a good effect on overall well-being. It is especially useful in winter, when there is a shortage of fresh fruits. helps to avoid hypovitaminosis, and during the cold season it is an indispensable preventive and therapeutic agent.
How to make currant syrup
The syrup is made from natural black or red currant juice, boiled with sugar, citric acid and aromatic additives. It can be used in the preparation of sweet products, for example, in creams, in the form of fillings for baked goods, for porridges, jelly, and so on. If you prepare a drink from syrup, you need to dilute it with carbonated or acidified drinking water and drink it through a straw.
You can prepare syrup either by cooking, that is, hot, or without it. To obtain syrup without heat treatment, you need the following:
- squeeze the juice from ripe, juicy fruits that are not damaged;
- strain the resulting extract;
- add sugar, citric acid to the juice, the recommended ratio is 350 (ml): 650 (g): 5-10 (g);
- stir until all preservative ingredients are dissolved;
- strain the syrup;
- pour into clean, dry bottles, close them with stoppers, seal them with wax or fill the neck with paraffin;
- Store in a cool, dry place away from sunlight.
The syrup prepared in this way is not subject to sugaring and retains the taste and aroma of fresh fruits.
To prepare the syrup using the hot method, you need:
- take ripe, healthy fruits;
- Remove currant branches and rinse with cold water;
- any of the available ways to get juice;
- strain the extract, heat over the fire, but do not bring to a boil yet;
- add sugar, about 0.7 liters of juice - 1.5 kg of sugar;
- cook over low heat until the sugar is completely dissolved;
- bring to a boil and simmer for up to 5 minutes;
- add citric (tartaric) acid, about 1 kg of sugar - 5-10 g;
- Boil for a couple more minutes, remove from heat;
- pass the hot syrup through a gauze filter;
- cool;
- pour into sterilized jars;
- roll up with boiled lids.
The foam that forms at the beginning is not removed; it can be broken up with a slotted spoon. At the end of cooking, a lot of foam also accumulates, so it needs to be skimmed and removed.
Homemade currant syrup recipes
You can prepare currant syrup for the winter at home. The product will retain all the aromas and colors of fresh berries, as well as most of the nutrients necessary for a healthy life.
Redcurrant syrup recipe
Ingredients:
- currants (red) – 1 kg;
- sugar – 2 kg;
- water (boiled) – 0.4 l;
- citric acid – 8 g.
Peel the currants from stems, leaves and rinse. Place the berries in a bowl and mash with a wooden spoon. Pour in water, stir everything well and strain through a cotton cloth. Add granulated sugar to the resulting liquid and cook over low heat until a thick consistency appears. At the end, add citric acid and roll into jars.
Redcurrant jelly syrup
Ingredients:
- currants (red or white) – 1 kg;
- sugar – 0.8 kg.
Take slightly unripe red currants. Without adding water, get juice from them. Boil, add sugar gradually, in parts. The first half during cooking, the second - shortly before its end.
To determine the readiness of the jelly, you need to run a wooden spoon along the bottom of the pan. The remaining trace in the form of a track will indicate that the desired consistency has been achieved.
Transfer the hot mass into dry, sterile jars, and after 8 hours, seal with plastic (sealed) lids.Red currant jelly can be used independently, for example, for tea, or to decorate confectionery products with it.
Strong jelly recipe
Throw the peeled and well-washed currants onto a sieve and transfer to a bowl. Heat until steam appears. Rub through a sieve to obtain juice, add sugar to it.
Ingredients:
- red currant juice (freshly squeezed) – 1 tbsp.;
- granulated sugar – 1.5 tbsp.
Place the basin on the fire. As soon as the syrup boils, set aside and skim off the foam. After 20 minutes, return to the heat and repeat again. Continue this way until the liquid thickens and foam stops forming. Pour the hot jelly into jars and close the lids after 24 hours. All this time they must remain open. Jelly is served with buns, puddings, and casseroles.
Recipe for blackcurrant syrup for the winter
The berries must be taken ripe, without defects. Remove them from the brush and rinse with running water. Crush the berries with a wooden mortar (spoon) and leave for one or two days. This must be done in order to prevent the development of the gelling process, since currants contain a lot of pectin substances. During these two days, weak fermentation occurs, during which the pectin is destroyed, the taste and color improve.
Pass the resulting juice through a multi-layer gauze filter, then mix with sugar. A liter of juice will require approximately 2 kg of granulated sugar. It is better to take enameled dishes, but check that there is no damage to the inner walls. Cook for 10 minutes, stirring and removing foam. Shortly before completion, add tartaric (citric) acid into the pan. For 1 liter of syrup you will need 4 g of powder.Strain the hot concentrate again in the same way and pour it, already cooled, into the prepared container.
Blackcurrant syrup-jelly
Ingredients:
- currants (black) – 1 kg;
- sugar – 0.25 kg.
Mash the berries and bring to a boil in a saucepan to make jam. Keep on low heat for about 10 minutes, then extract juice from them by squeezing. Put the resulting liquid back on the fire, boil, add sugar. Cook for no more than 20 minutes.
How to make syrup sauce
Ingredients:
- currants (any) – 1 kg;
- sugar – 1.5 kg;
- cinnamon;
- nutmeg.
Rub properly prepared berries through a sieve (colander). Add sugar to the puree and mix well using a mixer. Place in a saucepan with a wide, thick bottom and turn on the heat. When it boils, add spices and cook for a few more minutes over low heat. At the same time, prepare sterilized jars. Pour hot syrup into them and roll them up.
Calorie content
Currant syrup is a mixture of berry juice and a large amount of sugar. Therefore, the calorie content of such a product is quite high.
B (proteins, g) | 0,4 |
F (fat, g) | 0,1 |
U (carbohydrates, g) | 64,5 |
Calorie content, kcal | 245 |
Terms and conditions of storage
You can store currant syrup in the refrigerator. This is the best place to preserve it, especially if the preparations were made in a cold way, that is, without cooking.Syrups prepared using heat treatment can be kept in the basement, pantry or any other cool, dark place.
Conclusion
Red currant syrup contains a lot of vitamin C, as well as a large number of other important substances. Therefore, by making preparations for the winter, you can protect yourself from colds, hypovitaminosis and other seasonal diseases.
