Content
Currant paste is one of the most common options for preparing berries for the winter. The processing technology is simple; most of the time is spent on preparing the raw materials. The recipes feature a short heat treatment. To preserve nutrients and vitamins, the mass does not need to be boiled.
Fresh or frozen raw materials are used for preparation; the taste of the finished product will not differ
How to make blackcurrant paste
The berries are processed immediately after picking.
To ensure that the harvest for the winter is of good quality, use ripe fruits without signs of rotting
It is better to buy currants in bunches, fragrant without a sour smell. Frozen berries are removed from the freezer one day before processing. After thawing, remove any remaining moisture with a napkin.
The mass turns out to be thick, so you should not allow it to burn.
According to the recipe, 1 kg of currants contains 400 g of sugar; if desired, the taste can be made sweeter.
Preparation of pasta:
- The raw materials are sorted, the stem and low-quality fruits are removed.
- Wash and place on a cloth to allow the moisture to evaporate.
- Sterilize the jars and boil the lids for 10 minutes. Place dessert only in dry containers.
- The fruits are crushed using a meat grinder.
- Add sugar, mix, and place in the refrigerator for 10–12 hours.
- Place it on the stove. Turn on the minimum mode.
- Stir constantly. Before boiling, foam will appear on the surface; it must be collected with a wooden or plastic spoon.
- When the mixture boils, stand for another 10 minutes.
The hot pasta is placed in jars, rolled up and covered with warm clothes until it cools.
Winter preparations are placed in an unlit place with a temperature no higher than +10 0C,
The shelf life of the dessert is 2 years.
Redcurrant paste
The red variety is more sour than the black variety, so berries and sugar are taken in equal proportions.
Preparation:
- The crop is cleaned of stalks and poured with cold water so that small debris rises to the surface.
- The liquid is drained, the raw materials are placed in a colander and washed under the tap.
- Lay out on a towel to dry.
- Blend with a food processor until smooth.
- Place the mixture together with sugar in a cooking container.
- Leave for the crystals to dissolve.
- Place the pan on the stove, constantly stir the mass, remove the foam.
- Boil for 15–20 minutes.
They are packaged in sterilized jars, sealed, and do not need to be insulated.
Dessert made from red varieties is stored in a basement or pantry for no more than two years.
Blackcurrant paste without cooking
To prepare this winter preparation, you need the following ingredients:
- currants – 1 kg;
- citric acid – 1 g;
- sugar – 1.5 kg.
How to make paste:
- The berries are washed and dried well, processed without moisture.
- The containers are sterilized, the lids are kept in boiling water.
- Use enamel or plastic utensils for recycling.
- Pass the raw materials through a meat grinder and add the ingredients from the recipe.
- The mass is mixed and placed in jars, closed.
You can use metal or nylon lids, sealing is not needed for this recipe, sugar plays the role of a preservative, citric acid prevents the mass from crystallizing. Store at temperature +4-6 0C six to eight months.
The product, without heat treatment, completely retains all the beneficial properties of raw berries.
Conclusion
Currant paste is a delicious and healthy dessert. For cooking, you can use freshly picked or frozen berries. If the recipe is without heat treatment, then add 1.5 times more sugar than the original weight of the raw materials. Boiling technology allows you to adjust the taste as desired.
