White currant and orange jelly. Recipes from black, red and white currants
Anyone who has tried white currants at least once in their life is sure to love the berry for its delicate taste and unusual aroma. And preparations from white currant berries for the winter are not only tasty, but also extremely healthy. A variety of canning recipes allows you to choose the one your heart desires: with and without sugar, jams and jelly, wines and compotes. From our article you will learn the features of canning white currants for the winter in different ways.
Why is it worth harvesting white currants for the winter?
Currants of all varieties are considered one of the most healthy berries. It contains 4 times more vitamin C than everyone’s favorite citrus fruits and 2 times more potassium than bananas. In addition, there are vitamins B and P. Thanks to the presence of vitamin A, currants can improve vision. Regular consumption of currants helps strengthen the immune system, improves metabolism in the body, enhances hematopoiesis, removes waste, toxins and heavy metal salts.
White currants, like any other berry, are best picked in dry and sunny weather
Proper canning for the winter will help preserve the maximum of nutrients contained in the berry, in which case it will be possible to replenish the lack of vitamins all year round with a natural and tasty product from the pantry.
Preparing berries for canning
Before preparing preparations for the winter, the berries must be torn off the stems (although some prefer to leave the preserved bunches whole in the jam), sorted and cleaned of dry leaves, twigs and other debris that fell during picking from the bush. Then rinse well and preferably dry.
Before canning, sort the berries and separate them from the stem
White currant is a specific berry. The pale yellow jam, although very tasty, is unusual to the eye and seems inconspicuous to some. Therefore, very often housewives prefer to combine white currants with black or red currants, and with other berries: raspberries, strawberries, gooseberries, cherries. By experimenting with the proportions of different berries, you can achieve a completely new, unique taste and aroma each time.
White currant jelly - unusual and tasty
Jelly is one of the winter sweets that children love very much; it is made from berry juice and sugar. White currants are ideal for making jelly, and here's why:
- The seeds of this berry are too large; they affect the taste of the jam, giving it excessive astringency and disrupting the consistency. Therefore, making preparations for the winter only from white currant juice is an ideal option for canning it;
- You don't have to add a lot of sugar to make great jelly. The pectin content in the boiled juice contributes to better gelling of the mass. Not all fruits contain pectin; it is found in sour apples, cranberries, lingonberries, blueberries, gooseberries, quinces and, of course, in all types of currants.
White currant jelly is transparent and extremely aromatic
Advice! In not fully ripened berries, the pectin content is an order of magnitude higher than in ripe ones, so they are more suitable for making jelly.
How to extract juice from white currants
Getting rid of the seeds and skins of white currants is not so easy. Small seeds clog the holes of a mechanical juicer, and crushed ones in an electric juicer give a specific taste to the squeezed juice. Therefore, it is better to use a juicer or do it the good old way: rub the currants through a sieve. To make it easier to handle tough berries, they are scalded with water or even boiled until softened. This juice will be thick and rich.
To obtain clarified juice, there is a second recipe: the berries are boiled (a little water added) until they release juice. Then filter and set aside in the refrigerator for a day. Before cooking the jelly, the settled juice is once again carefully poured into another container so that the sediment remains at the bottom of the first.
White currant juice
You can make jelly from prepared juice in two ways:
- Cold way. Add sugar to the raw juice (in a ratio of 1:1.5, or better yet 1:2) and stir until completely dissolved. The settled jelly is packaged in sterile jars, rolled up with iron lids and placed in a cool place. A large amount of sugar will ensure good storage of such a preparation for the winter, while the vitamins will remain in approximately the same quantities as in fresh berries.
- With the hot method, the juice is boiled over high heat, stirring occasionally and skimming off the foam until the volume of the juice is reduced by half. Then add sugar (0.5-0.8 kg per 1 liter of juice), cook for no more than half an hour (then the pectin begins to break down). If a drop of the brew does not spread but holds its shape, then it’s time to pour the jelly into sterile jars.
Recipes for white currant jam for the winter
White currants can be covered with whole berries, or you can grind them in a meat grinder. Like jelly, jam can be made from raw berries, or it can be boiled with sugar - it all depends on the tastes of family members and the wishes of the hostess. For jam lovers, you can offer the following recipes:
Recipe 1. Jam with oranges (without cooking)
1 kg of white currants, 1-2 oranges, 1.5-2 kg of sugar.
Currants and oranges (without seeds, but with peel) need to be ground in a meat grinder, mixed with sugar until completely dissolved. You can warm the mass slightly to speed up the process. Then place in sterile jars. It can stand in the refrigerator for a long time even covered with nylon lids.
Currant jam can be rubbed through a sieve - it will be very tender
Recipe 2. Classic jam
1 kg white currants, 1.3 kg sugar, 2 tbsp. water.
Cover 1 kg of currants with the same amount of sugar and set aside until the juice appears. Boil syrup from 300 g of sugar and water, dip the berries that have released their juice into it. Cook until translucent, skimming off the foam and stirring lightly.
1 tbsp. white currants, 500 g sugar, 1 tbsp. water.
For such jam it is necessary to select berries on the branches (clusters). In this case, you will get a product that can be used to decorate any dessert in winter: cakes, pies, jellies, etc. Gently place the berries in a thick syrup made from sugar and water and cook until transparent. Cool, transfer to jars.
Advice! It is better to cook this jam in a wide container so that the berries remain intact and retain the shape of the bunch.
Winter preparations from white currants without sugar
Who said that berries in jars for the winter must be with sugar? This is wrong. For those who do not like sweets, consider sugar harmful or simply cannot afford it, we offer a recipe for currants in their own juice. It will preserve all the vitamins and beneficial properties of the berry without sugar or adding any other ingredients.
White currant preparations will become a real treat for the whole family
Large, juicy white currants are suitable for this recipe. Pour the prepared dry (!) berries into jars and cover with lids. Pour lukewarm water into the dishes for sterilization until it reaches the level of the hangers of the jars. Heat over low heat until the currants release their juice. The berries will settle, so they can be poured from several jars into one. Next, heat the water to 85 degrees, pasteurize for about 25 minutes, and then roll up.
Another, simpler recipe: put 1 kg of large berries in a saucepan and pour 50 g of water (you can use juice). Bring to a boil over low heat and carefully place in sterile jars. Roll up.
Whatever recipe you choose, in any case you will win by receiving an additional portion of vitamins from nature in winter.
Benefits of currants for humans: video
White currant preparations for the winter: photo
Anyone who has tried white currants at least once in their life is sure to fall in love with the berry for its unusual aroma and delicate taste. And preparations from white currant berries for the winter are not only tasty, but also very necessary. A variety of canning recipes allows you to choose the one your heart desires: with and without sugar, jams and jelly, wines and compotes.
From a domestic article you will determine the essence of canning white currants for the winter using various methods.
Why is it worth harvesting white currants for the winter?
Currants of all varieties are considered one of the healthiest berries. It contains 4 times more vitamin C than everyone’s favorite citrus fruits and 2 times more potassium than bananas. In addition, there are vitamins B and P. Thanks to the presence of vitamin A, currants can improve vision.
Regular consumption of currants helps strengthen the immune system, enhances metabolism, enhances hematopoiesis, and removes toxins, salts and heavy metal toxins.
White currants, like any other berry, are best picked in dry and sunny weather
Proper canning for the winter will help preserve the maximum of the necessary substances contained in the berry; under such conditions, all year round it will be possible to make up for the lack of vitamins with a natural and tasty product from the pantry.
Preparing berries for canning
Before preparing preparations for the winter, the berries need to be torn off the stems (despite the fact that some people prefer to leave the preserved bunches completely in the jam), sorted and cleaned of dry leaves, other debris and twigs that fell during the picking from the bush. After this, rinse thoroughly and dry.
Before canning, sort the berries and separate them from the stem
White currant is a specific berry. Pale yellow jam, despite the fact that it is very tasty, is unusual to the eye and is considered inconspicuous by some. Based on this, housewives often prefer to combine white currants with dark or red currants, and with other berries: raspberries, strawberries, gooseberries, cherries.
By experimenting with the proportions of different berries, it is possible to obtain a completely new aroma and unique taste every time.
White currant jelly - unusual and tasty
Jelly is one of the winter sweets that children adore; it is prepared from berry juice and sugar. White currants are ideal for making jelly, and here's why:
- The seeds of this berry are too large; they affect the taste of the jam, giving it excessive astringency and disrupting the consistency. Based on this, preparing for the winter only from white currant juice is the perfect option for canning it;
- To make a good jelly, it is not necessary to add a large amount of sugar. The pectin content in the boiled juice promotes better gelling of the mass. Not all fruits contain pectin; it is found in sour apples, cranberries, lingonberries, blueberries, gooseberries, quinces and, of course, in all types of currants.
White currant jelly is transparent and very aromatic
Advice! In berries that are not fully ripe, the pectin content is an order of magnitude higher than in ripe ones, which is why they are more suitable for making jelly.
How to extract juice from white currants
Getting rid of the peels and seeds of white currants is not so easy. Small seeds clog the holes of a mechanical juicer, and crushed ones in an electric juicer give a peculiar taste to the squeezed juice. Based on this, it is better to use a juicer or follow the old good method: rub the currants through a sieve.
To make it easier to handle tough berries, they are scalded with water or also boiled until softened. This juice will be thick and rich.
To obtain clarified juice, there is a second recipe: the berries are boiled (a little water added) until they release juice. After this, strain and set aside for days in the refrigerator. Before cooking the jelly, the settled juice is once again carefully poured into another container so that the sediment remains at the bottom of the first.
White currant juice
It is possible to make jelly from prepared juice using two methods:
- Cold method. Add sugar to the raw juice (in a ratio of 1:1.5, or better yet 1:2) and stir until completely dissolved. The settled jelly is packaged in sterile jars, covered with metal lids and placed in a cold place without fail. A lot of sugar will ensure good storage of such preparations for the winter, and the vitamins will remain in approximately the same quantities as in fresh berries.
- With the warm method, the juice is boiled over high heat, stirring occasionally and skimming off the foam until the amount of juice is halved. After this, add sugar (0.5-0.8 kg per 1 liter of juice), cook for no more than half an hour (later the pectin begins to break down). If a drop of the brew does not spread but holds its shape, then it is time to pour the jelly into sterile jars.
Recipes for white currant jam for the winter
White currants can be covered with whole berries, or it is possible to grind them in a meat grinder. Like jelly, jam can be made from raw berries, or it can be boiled with sugar - it all depends on the wishes of the housewife and the tastes of the family. For jam lovers, we can offer the following recipes:
Recipe 1. Jam with oranges (without cooking)
1 kg of white currants, 1-2 oranges, 1.5-2 kg of sugar.
oranges and currants (pitted, but with peel) must be ground in a meat grinder, mixed with sugar until completely dissolved. It is possible to easily warm up the mass in order to speed up the process. After this, place in sterile jars.
It can also be kept in the refrigerator for a long time, covered with nylon lids.
You can rub currant jam through a sieve - it will be very tender
Recipe 2. Good jam
1 kg white currants, 1.3 kg sugar, 2 tbsp. water.
Sprinkle 1 kg of currants with the same amount of sugar and set aside until the juice appears. Make a syrup from 300 g of water and sugar, add the berries that have allowed the juice to enter into it. Cook until translucent, skimming off the foam and stirring lightly.
1 tbsp. white currants, 500 g sugar, 1 tbsp. water.
In order to make jam, you need to select berries on the branches (clusters). Under such conditions, there will be a product that can decorate any dessert in the winter: cakes, pies, jellies, etc. Carefully place the berries in a thick syrup made from water and sugar and cook until transparent.
Cool, transfer to jars.
Advice! It is better to cook such jam in a wide container so that the berries remain intact and retain the shape of the bunch.
Winter preparations from white currants without sugar
Who said that berries in jars for the winter must be with sugar? This is not true. For those who do not like sweets, consider sugar harmful or simply cannot allow themselves to have it, we offer a recipe for currants in their own juice.
White currant preparations will become a real treat for the whole family
Large, juicy white currants are suitable for this recipe. Pour the prepared dry (!) berries into jars and cover with lids. Pour a little hot water into the dishes for sterilization so that it reaches the hanger mark of the jars. Heat over low heat until the currants allow juice to enter.
The berries will settle, so they can be poured from several jars into one. Then heat the water to 85 degrees, pasteurize for about 25 minutes, and then roll up.
The second, more simple recipe: put 1 kg of large berries in a saucepan and pour 50 g of water (possibly juice). Bring to a boil over low heat and carefully place in sterile jars. Roll up.
Whatever recipe you choose, in any case you will benefit by taking an additional portion of vitamins from nature during the winter period.
Benefits of currants for humans: video
White currant preparations for the winter: photo
Recipe: Currants for the winter
How to Preserve Currants for the Winter, Recipe (Currants in the Refrigerator)
Currants are a delicious berry, rich in vitamin C and containing natural pectin. It is great for making jam, jam, jellies and compotes. In our selection of recipes with currants you will find simple and tasty preparations for the winter.
For preparations you can use red, black and white currants. Red currant berries make better jelly, thanks to the pectin contained in the berries. Black currants are better suited for making jam and grinding with sugar. White currants can be added to compotes.
Making such jam is not difficult, and you can use it as an additive to desserts.
You will need: 600 g berries, water, sugar, zest and juice of half a lemon.
Preparation. Sort the berries, remove the stems and place in a saucepan. Add enough water to cover the bottom of the pan and simmer the berries over low heat for about 5 minutes until softened.
Then puree the berry mass using a blender. After this, rub the resulting puree through a sieve and remove the skins and seeds of the berries. Weigh the resulting mass and add the same amount of sugar. Place everything in a saucepan, add the grated zest and squeezed juice of half a lemon, stir and bring to a boil. Cook the jam for 10 minutes, stirring and removing any foam that forms. Pour hot jam into sterilized jars and roll up.
Blackcurrant jam makes an excellent filling for homemade pies.
You will need: 1 kg of berries, 600 g of sugar, 4 tsp. lemon juice.
Preparation. Rinse the berries, place in a saucepan and cook until softened, about 20 minutes, stirring occasionally. Add sugar, lemon juice, bring to a boil and cook for another 20 minutes. Check the readiness of the jam by dropping a drop onto a chilled saucer. If the syrup does not spread, the jam is ready. Immediately pour it into jars and roll up.
The recipe for “five-minute” currants speaks for itself - it’s prepared in literally 5 minutes.
You will need: 1 kg of black currants, 1.2 kg of sugar, 1.5 glasses of water.
Preparation. Wash the berries and remove the branches. Make syrup from sugar and water. Place the berries in it and cook for 5 minutes. Pour the jam into prepared jars and roll up.
Red currant berries contain natural pectin and gel perfectly.
You will need: 1 kg of berries, 500-600 g of sugar, 120 ml of water.
Preparation. Rinse the berries and place in a saucepan with a thick bottom. Add water and cook, stirring, for about 20 minutes.
Then crush the berries with a potato press and place them in several layers of cheesecloth. Hang and leave overnight to drain all the juice. Measure the resulting juice, pour it into a saucepan and add an equal amount of sugar. Bring the mixture to a boil, stirring, and cook until the jelly begins to thicken. Pour the hot jelly into jars, sterilize and seal.
A very simple compote recipe.
You will need: berries, 1 liter of water, 1.5 kg of sugar.
Preparation. Wash the berries and place them in jars. Mix sugar and water and cook syrup. Pour hot syrup over the berries, sterilize and roll up.
To diversify the taste of the compote, add strawberries to the currants.
You will need: 250 g currants, 250 g strawberries, 1 glass of sugar, 2.5 liters of water.
Preparation. Wash the berries and place them in jars. Boil water, dissolve sugar in it and pour the resulting syrup over the berries. Sterilize the jars of compote and seal them.
Raspberries and currants are perfectly combined in a compote, which turns out very aromatic, with a rich berry taste.
You will need: 1.5-2 cups of currants and cherries, 1.5 cups of sugar, 1 tsp. citric acid, water.
Preparation. Rinse and dry the berries, place in a three-liter sterilized jar. Add sugar and acid. Boil 5 liters of water and immediately pour over the berries, cover with a lid and roll up.
You will need: 250 g blackcurrant berries, 150 g cherry berries, 200 g sugar, 3 liters of water.
Preparation. Rinse the berries. Boil water, add sugar and berries. Cook until the berries float to the surface. Then transfer the berries to a jar, fill with syrup and immediately roll up.
Use only good, whole currants and gooseberries for compote.
You will need: 1 glass of currant berries, 1 glass of gooseberries, 100 g of sugar, 2 liters of water.
Preparation. Rinse the berries well. Boil water, add sugar and berries. To prevent gooseberries from losing their shape, you can pierce them with a toothpick. Boil the compote for 7-10 minutes, immediately pour into sterilized jars and seal.
Currant berries can simply be ground with sugar and frozen, and then used as a filling for pies or an ingredient for sauces.
You will need: 1 kg of black currants, 1.5-2 kg of sugar.
Preparation. Rinse the berries thoroughly and dry. Grind with a blender or grind in a meat grinder until pureed. Add sugar and stir well to dissolve. Place the container with the berry mixture in the refrigerator, then stir, place in clean containers and place in the freezer.
Currants prepared without sugar can be stored well for a year in the cellar or refrigerator.
You will need: currant berries.
Preparation. Wash the berries and place them in clean jars. Fill to the top with hot water, cover with lids, and place the jars themselves in a container with warm water (water bath), bring to a boil and sterilize depending on the size of the jars: sterilize half-liter jars for 15 minutes, liter jars for 20 minutes. Roll up immediately.
Use red currants to make jam. You will receive an attractive-looking blank with a bright, rich color.
You will need: 1 kg of red currants, 0.5 kg of sugar.
Preparation. Rinse the berries, place in a saucepan and crush with a potato masher. Add sugar and place the pan over low heat. Cook, stirring, until the sugar dissolves.
Then increase the heat and cook, stirring frequently, until the jam thickens. Immediately pour the jam into jars, sterilize and roll up or cover with lids, cool and store in the refrigerator for up to 3 months.
For this preparation, it is better to take black currant berries; they have a richer taste and aroma.
You will need: 1 kg of black currants, 1.5-2 kg of sugar.
Preparation. Rinse the berries thoroughly, dry and place in a blender bowl along with sugar. Puree the berries until smooth. Place the resulting berry mass in sterilized jars, sprinkle sugar on top, close the lids and store in a cool, dark place.
Currant juice can be prepared without sugar or add a little to taste.
You will need: 1 kg of black currants, sugar to taste, 0.5 liters of water.
Preparation. Place the washed berries in a saucepan with water, bring to a boil and simmer for 5 minutes.
Then cool, strain into another pan, and squeeze the juice out of the berries. Strain again, add sugar and bring the juice to a boil. Pour into sterilized jars and seal.
Save it for yourself our selection of recipes with currants to make delicious preparations for the winter!
Traditional winter jelly from white currants
The list of products for cooking a healthy delicacy is small - we only need 1 kilogram of white currants and the same amount of sugar.
Wash the berries. It is not at all necessary to remove them from the branches, because we will grind the berry mass, which will allow us to separate the juice and pulp from the skin, twigs and seeds. Just place the currants in a pan (not an aluminum one, but preferably an enamel one).
Pour 50 ml of water into it and turn on the burner. Cover the pan with a lid to allow steam to form inside. Under its influence, the berries will soften and the skin will burst. In this form, the currants are easy to grind. We will need a sieve, it’s good if you have a small one. Place part of the mixture into it and rub with a spoon. The cake will remain in the sieve. It can be placed on cheesecloth and squeezed out. Process the entire berry mass in this manner. We will turn the resulting clean pulp into jelly.
Place a bowl of berries on the fire and add sugar. As the mass heats up, its surface will begin to become covered with airy foam. It needs to be removed. If you do not do this, the transparency of the jelly will be lost. After boiling, the heat should be reduced slightly. The delicacy should be cooked for at least 40 minutes. It is worth stirring the boiling mass periodically so that the liquid evaporates faster. Don't forget to sterilize containers and lids. Pour the finished jelly into jars immediately after turning off the heat. Screw on the lids, turn over the jars with winter preparations and wrap them.
Recipe for currants without cooking
Ingredients: white currants – 1 kg; sugar – 1.3 kg.
Since this berry contains a sufficient amount of pectin, it is possible to make jelly from it without cooking. However, it is worth understanding that juice that has not undergone any heat treatment at all will simply deteriorate during storage after some time; it will not last until winter. Therefore, it is advisable to at least bring the product to a boil. This is exactly how we will prepare the delicacy this time.
So, wash the berries and dry them. Then the raw materials must be crushed. This can be done using a mortar or another method. Our task is to extract the juice. Then we rub the pulp through a sieve and gauze. This way we can get rid of the seeds and skin. Drain the fruit mixture into a suitable saucepan, add sugar. There is quite a lot of it, so it won’t be possible to dissolve it quickly. Turn on the heat and stir the syrup constantly, otherwise the sugar will burn to the bottom. Usually, by the time the mass boils, the sugar grains are completely dissolved. In order for the jelly to be able to be stored all winter, you need to boil it for one minute. Then immediately pour into jars (sterilized only). Roll up the containers with lids, turn them over and cover with a blanket. Store uncooked jelly in the refrigerator.
Jelly from plums, apples and white currants
Housewives will like this recipe for its simplicity, and the finished product will be appreciated for its excellent taste, pleasant color, aroma and consistency. Apples and currants - these components contain a lot of pectin, and plums will add a pink tint to our dessert.
Ingredients– white currants – 0.5 kg; plums – 0.5 kg; apples – 5 pcs.
Take apples that are green, firm and juicy. Fruits with a loose structure are not suitable. You can use any plums. Wash all the fruits and berries and let the water drain from them. Puree the currants with a blender, place in a sieve and strain. Divide the plums in half and remove the pits. Do not touch the apples yet, otherwise they will darken. Pour boiling water over the plums for 5 minutes, then transfer to cold water. Now it is easy to remove the skin from the fruit. And the pulp should be ground or crushed in a blender.
Combine currant juice and plum mass and put on fire. Now let's get to the apples. Cut off the skin, remove the seed pods, and cut the pulp into cubes. Immediately place the apple slices into the hot fruit mixture.
Bring to a boil, use an immersion blender to chop the apples until they turn into a homogeneous puree. Now put sugar in the pan. It will dissolve quickly in the hot fruit mass, but you still need to stir. After boiling, cook the jelly for 5 minutes, turn off the burner. The next day, bring the jelly to a boil and pour into jars, screw. Leave them upside down and covered with a warm blanket until they cool down. In the future, the product can be stored in the cellar.
Do you see how easy it is to make white currant jelly?! The recipe without cooking is especially interesting, as it does not require much time and allows you to preserve more of the vitamins that the berries contain. We are sure that you will definitely like at least one of the recipes, but to appreciate the taste of the jelly, you need to cook it. Now is the time for this - many people have already ripened currants in their gardens.
"Five Minute"
1.5 kilograms of currant berries are sprinkled with the same amount of sugar. The products are immediately placed in a bowl for further cooking. So that the berries begin to release juice, they are carefully mixed. A spatula made of wood or silicone will cause the least harm to the fruit.
After 3-4 hours, some of the sugar grains will dissolve in the released juice. At this time, the bowl of berries is sent to the stove. After the syrup boils, cook the jam for exactly 5 minutes. The heating of the stove is set to the maximum value so that the jam heats up quickly. The mass is continuously stirred, preventing the dessert from burning.
This quick-cooking jam retains a large amount of vitamins, since the heat treatment of the currants was short-lived.
Jam-jelly
White currants are rich in natural pectin, so thick transparent jam is prepared from this berry without the use of additional gelling substances such as gelatin or agar-agar.
Juice is extracted from washed berries using a juicer. Another option is to use a blender or meat grinder, but after grinding the berry mass in this way, you will have to tinker with grinding the currant mass through a metal sieve to get rid of seeds and skin residues.
The volume of juice obtained is measured in a liter jar. For every full liter take a kilogram of granulated sugar. The products are combined and put on fire to boil. On average, this will take about 40 minutes. To make the jelly transparent, foam is constantly removed from the surface. Particular attention is paid to thoroughly mixing the product. It is extremely necessary so that the emptying mass does not stick to the bottom of the cooking container.
Check the readiness of the currant jam-jelly by dropping a drop onto a saucer. If the jam does not spread to the sides, then turn off the heat and put the mass into jars or screw cups.
Watch the video from the channel “Recipes from Lirin Lo” with instructions for making white currant jam from juice
Ground jam
This is a quick version of jam-jelly. It turns out thick, but not transparent.
1.5 kilograms of ripe white currants are passed through a meat grinder or punched in a blender in small portions. Sugar is added to the resulting berry puree - 1.7 kilograms. Mix everything well and leave it alone for 30-40 minutes.
Next, cook the jam on the stove, stirring continuously, for 5 minutes. The fire is turned off, and the bowl is covered with a clean piece of cloth to protect the product from dust, debris or insects. Under no circumstances should you use a lid, otherwise condensation will form under it.
After a day, the jam is continued to be cooked. The heat treatment time is the same - 5 minutes. After the next boiling, the currants are cooled again, and then boiled for the last time. The total is 3 sets of 5 minutes.
“Live” jam without boiling
Here the cooking procedure boils down to grinding the berries through a meat grinder and mixing them with sugar. The ratio of products is 1:1. Store this dessert in the freezer in sealed bags or disposable plastic containers. It is advisable to make sure that the sugar crystals are completely dispersed in the berry mass before putting it in the freezer.
From frozen berries
If gardening in the summer does not allow you to prepare berries for future use, then preparing white currant jam can be postponed a little by freezing the harvest.
Read about how to properly freeze red berries. All methods of preserving red currants in the freezer are equally suitable for preparing white currants.
Place 1.5 kilograms of frozen berries in a wide bowl or pan. Granulated sugar is poured on top - 2 kilograms. They take more sugar on purpose because the berries become much sour after freezing. The mass is stirred and left at room temperature for 20 minutes.
The sugared berries, slightly removed from the ice, are placed on the stove and heated slowly. After the syrup has boiled, cook the jam for a quarter of an hour, and then seal the jam in jars in the usual manner.
For an option for making white fruit jam in a bread maker, see below.
With the addition of red currants
You can diversify the taste of the jam by replacing some of the white currant berries with red fruits of the same type. Red currants are used to make jam according to this recipe.
A glass of water and 7 glasses of sugar are mixed. To obtain a thick syrup, heat the products over medium heat for 5-8 minutes. As soon as the liquid boils, add a kilogram of fresh white currants and half a kilo of red fruits. The berries are boiled for 25 minutes and placed in jars for the winter.
With oranges
Currant dessert with orange slices turns out to be very aromatic. To prepare it, take 2 medium-sized ripe oranges per 1 kilogram of white currants.
Preparing fruit. The oranges are washed with a brush, then the zest is removed from one of them with a knife or a special grater. When using a knife, try to remove the top layer as thinly as possible so as not to touch the white layer of the peel.
Orange slices are combined with a kilogram of sugar and currants. Literally in 1 hour the berry-fruit mass will give juice. The bowl is placed on the stove and boiled in one of two ways: boiling once for 20 minutes or boiling three times for 5 minutes each, followed by natural cooling.
Storage methods and periods
White currant preparations are stored along with an arsenal of other winter preserves throughout the year. A cool, dark place is ideal. The only exception is workpieces without heat treatment. Raw jam is stored in the depths of the freezer for 8-10 months.