White currants for the winter: preparations, best recipes

White currants are rich in vitamins, iron and potassium. Unlike the common blackcurrant, it has a milder taste and a pleasant amber color. The berry also contains a lot of pectin, which helps cleanse the blood and remove heavy metal salts from the body. Recipes for white currants for the winter are a good choice for homemade preparations.

What can be made from white currants

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, jellies, candied fruits and various drinks: compotes, wine. The berries are also used to make a delicious sauce for meat. Other types of currants, strawberries, gooseberries, oranges and watermelons are often used for winter preparations.

Simple recipes for white currants for the winter

Preparations made from white, red and black currants are loved by many. There are a huge number of recipes for canning 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 skim off the foam.
4. During cooking, control the process, monitor the fire and stir the mass.
5. Choose only ripe white currants. Preparations made from it are stored for a long time in winter.
6. The berries are separated from the branches, cleaned of leaves and debris.
7. For a variety of taste, other berries and fruits are added.
8. Take jars without cracks or chips, wash them thoroughly, and sterilize them in any convenient way. The same procedure is carried out with lids.

Jam

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

• white currants – 1 kg;
• sugar – 1.5 kg;
• water – 400 ml.

Stages of work:

1. The fruits are sorted, cuttings are removed, washed and allowed to dry.
2. Then pour them into a large container. Add granulated sugar at a ratio of 1:1 and leave for 12 hours.
3. Sweet syrup is made from the remaining sugar. Without allowing it to cool, pour it into the prepared raw materials and place 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. The finished currant jam is poured into sterilized containers and covered with lids for the winter.

Jam

Berry jam prepared according to a traditional recipe, without peel and seeds, is added to baked goods, cottage cheese, yogurt and porridge. Products for jam:

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

How to make jam:

1. The washed currants are cleared 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 seeds are easier to separate from the pulp.
3. The fruits are rubbed through a sieve. The resulting pulp and juice are covered with granulated sugar and put back on low heat for 40 minutes.
4. The hot mass is placed in jars and sealed. To preserve heat, the container is covered with a blanket or rug for a day.

Compote

Berry compote for the winter is an excellent fortified drink. Compote of white currants and rose hips is useful in the treatment and prevention of colds and flu.

For the recipe you will need:

• white currants - 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. Rose hips are placed on the bottom of sterilized jars, and white currants are placed on top.
3. Pour sweet syrup cooled to room temperature and pasteurize for 20-25 minutes.
4. The containers with compote are rolled up with tin lids. Place with the bottom up, wait for it to cool and store 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 fruits;
• 1.2 kg granulated sugar;
• 300 ml water.

How to make sweets:

1. Separate the berries from the stalks and 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 for 12 hours.
4. Then boil again and cook until done.
5. Without allowing the mixture to cool, pour it into a colander and leave for 2-3 hours. During this time, the syrup drains and the berries cool. In the future, the syrup can be preserved and used as jam.
6. Take a baking sheet and place 10-12 white currants on it, in heaps. Dry in the oven for 3 hours. Heating temperature – 40^°WITH.

Marmalade

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

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

Manufacturing stages:

1. Pour water into the bottom of the pan and add white currants on top. Cook until it softens.
2. Remove the berries from the heat and grind through a sieve.
3. Add sugar, put it back on the stove and cook. Check readiness with a drop of jam. If it does not spread over the saucer, the berry mass is ready.
4. It is poured into molds and left to harden.
5. The marmalade is rolled in sugar and stored in a jar in a cool place.

Jelly

Light amber-colored currant jelly is a great addition to breakfast toast or pancakes, and a flavorful product for berry sauce. Necessary:

• white currants without branches – 2 kg;
• granulated sugar – 2 kg;
• water 50 ml.

How to make jelly:

1. The fruits are removed from the branches, washed, and transferred to a container for cooking. 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 and uniform.
4. Add granulated sugar in small portions, stirring until it dissolves completely.
5. Place the jelly on the fire again, wait until it boils and cook for another 5-7 minutes, stirring.
6. Small glass jars are prepared and sterilized at the same time. The hot berry mass is quickly poured into them before it hardens.
7. The jelly is cooled in an open container at room temperature. And for storage, they are sealed and placed in a cool place for the winter.

Another way to make aromatic white currant jelly:

Wine

White currants produce table and dessert wines with a beautiful golden hue. This recipe does not use products that accelerate fermentation, which preserves the delicate taste and color of the fruit. Ingredients:

• white currants – 4 kg;
• sugar – 2 kg;
• water – 6 l.

Drink making process:

1. The berries are sorted, placed in a container, and crushed by hand.
2. Then they are poured with 2 liters of water, covered with 800 g of granulated sugar, and covered with gauze folded in several layers. The mass remains in a dark place at room temperature.
3. After 2 days, hissing, foam, and a sour smell appear. The fruits begin to ferment. Their juice is squeezed out, leaving only the pulp. The remaining water is heated, poured over the cake, cooled and filtered. The resulting liquid is poured into a bottle. It is later used for fermentation. It is covered with a glove with small holes in the fingers.
4. Then 600 g of sugar is added once every 4 days. They do it this way: pour some of the liquid contents out of the bottle, mix with sugar, and add it back into the container.
5. It takes from 25 to 40 days for white currant wine to ripen, depending on the temperature and the type of fruit. The drink is carefully drained, being careful not to capture 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 crushed in a blender or meat grinder.
2. Add sugar.
3. The mixture is boiled. The sauce is ready. It can be added fresh to dishes or prepared for the winter by rolling it into jars.

Terms and conditions of storage of white currant preparations

In winter, the workpieces should be kept in a dark, dry, cool place. Containers with jams, preserves, and compotes can be stored in a pantry or in a dry, warm basement. Some leave the preparations in residential premises, but in such cases their shelf life does not exceed one year. If you follow basic storage rules, desserts and drinks made from white currants remain fresh for a long time.

Conclusion

Recipes for white currants for the winter help you make tasty and healthy treats. The berry has a more delicate taste and less pronounced aroma compared to red or black currants. The products made from it are light golden, translucent and look very appetizing.

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