Recipes for red and white currants

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Berries of red and white currant contain from 4 to 11% sugar, 2-3.8% organic acids, from 25 to 50 mg% vitamin C, 0.04-0.2 mg% carotene, 5-8 mg% iodine, 1 , 7-4.4 mg% coumarin and a large number of pectin substances. Berries can be used both as an independent product and as an excellent raw material for home-made preparations: syrups, juices, jellies.

Content:

Red and white currant juice
Red and White Currant Syrup
Red and white currant jelly
Boiled jelly from red and white currants

Red and white currant juice

Juice of red and white currants quenches thirst well, improves appetite, activates intestinal activity, has a diaphoretic effect and promotes the release of uric acid salts.

It is not difficult to extract it from the berries of currant. You can use an electric or screw juicer, a juicer or simply squeeze the berries manually in a nylon bag after they are blanched, and if there are a lot of berries, use a mechanical screw press.

Canned currant juice by hot bottling or pasteurization. In the first case, it is heated in an enameled container to 85-90 ° C and poured into sterilized hot bottles, in the second case it is poured into bottles and heated at the same temperature. The pasteurization time depends on the volume, for example, in half-liter bottles - 8-10 minutes. In both cases, the bottles are then hermetically sealed.

Sugar-free natural currant juice is very sour. They acidify the dishes, use them as a semi-finished product for making homemade drinks, and also instead of vinegar when preserving fruits, berries and vegetables.

Red and White Currant Syrup

Aromatic and very good for making soft drinks syrup from red and especially from white and pink currants.

Natural juice is mixed with sugar (1300 g of sugar per 1 liter of juice), heated to 90 ° C and sugar completely dissolved, then poured into sterilized hot bottles and hermetically sealed.

Currant juice with sugar is prepared as follows. In sterile hot bottles, 100 g of boiling 45% sugar syrup is poured, immediately filled with hot (90 ° C) natural juice to the top edge of the neck and hermetically sealed with rubber caps.

Red and white currant jelly

To make jelly, take freshly squeezed natural juice of slightly unripe berries of red or white currant, mix with sugar (1 g of juice of 1200 g of sugar) and pack in small sterile dry jars.

On the jelly, put a circle of parchment soaked in vodka, and cork the jar with any plastic lids. They store banks in a cool place, protecting them from shaking, especially the first day or two.

Currant jelly will turn out to be dense and especially tasty and aromatic if cooked on fruit sugar (a glass of fruit sugar per glass of juice). In juices on fruit sugar, taste and aroma are more pronounced.

Boiled jelly from red and white currants

Cooked jelly, i.e. boiled, semi-solid currant juice with sugar, cannot be cooked with fruit sugar, since fructose already melts at 102-105 ° C, forming crystals.

In general, boiled jelly is a very persistent product. It can be used both independently and for decorating cakes.

To prepare it, take the juice of slightly ripened currant berries, boil it in a small bowl, gradually adding half a dose (400 g) of sugar, and the other half (another 400 g) is introduced in small portions before the end of cooking.

The readiness of jelly is determined by the boiling point (107-108 ° C) or by eye. To do this, swipe the bottom with a wooden spoon, if the jelly is ready - the path remains. Jelly is packaged in sterile small jars that are warmed up over gas or in the oven. Cork them after standing for 8-10 hours with ordinary plastic caps.