Blackcurrant Recipes. Beneficial Features. Jam, Jam, Jelly, Infusion, Wine. Photo

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Blackcurrant Recipes. Beneficial Features. Jam, Jam, Jelly, Infusion, Wine. Photo
Blackcurrant Recipes. Beneficial Features. Jam, Jam, Jelly, Infusion, Wine. Photo

Video: Blackcurrant Recipes. Beneficial Features. Jam, Jam, Jelly, Infusion, Wine. Photo

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Video: blackcurrant jam wine bottling and tasting 2023, February
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Black currant is the most popular, healthiest berry! Its berries contain a large amount of vitamins C, B, P, PP, provitamin A, organic acids, sugar, pectin (gelling) substances, mineral salts - all this is in black currant, for which it is called the "pantry of vitamins". In terms of vitamin C content, its berries are second only to rosehip and actinidia. Therefore, black currant is the record holder for vitamin C content among fruit and berry crops: only 100 g of currant berries cover the daily requirement for the body.

Black currant
Black currant

Content:

  • Useful properties of black currant
  • Black currant jam
  • Black currant jam
  • Currant kissel
  • Infusion of currant leaves
  • Black currant wine
  • Wine from a mixture of berries

Useful properties of black currant

Black currant is a valuable medicinal perennial plant. The shrub is quite tall - up to 1.5-2 m. Fruiting begins in the 2-3rd year after planting, depending on the variety.

Fresh and processed black currant berries (jam, juice, jam, jelly, jam, mashed with sugar) are especially recommended for elderly and weakened people after illness, surgery, children.

Blackcurrant juice with honey is drunk for bronchitis, cough, hoarseness, it is recommended as an antipyretic, diaphoretic, anti-inflammatory and hypoglycemic agent, as well as a cardiovascular tonic. Berries are useful for colds, some infectious diseases, anemia, and gastritis with low acidity.

Black currant leaves also have medicinal properties and are used in the form of infusions or decoctions as a diuretic for rheumatism, urolithiasis, kidney disease, bladder disease. Children with scrofula are bathed in the broth. The leaves are dried for the winter.

Blackcurrant Jam
Blackcurrant Jam

Black currant jam

For 1 kg of black currant berries, take 1.3 kg of granulated sugar. The berries are washed, blanched in boiling water for 3-4 minutes, then crushed with a wooden pestle. Cook in one step for about 5 minutes, stirring all the time and removing the foam.

Hot jam is placed in jars and sterilized in boiling water: liter jars - 20 minutes, half-liter jars - 15-16 minutes. After sterilization, the jars are closed immediately.

Black currant jam

Recipe number 1

Rinse the black currant berries, put them on a sieve and let the water drain. Boil a thick syrup, add berries to it, let it boil and put on low heat for 40-50 minutes.

For 1 kg of black currant - 1.5 kg of sugar, 1 glass of water.

Recipe number 2

Blackcurrant berries are poured into water and half of the sugar is added, boiled for 7 minutes, then the second sugar is poured and boiled for 5 minutes. It turns out the jam is delicious, the berry is soft, whole.

For 2 cups of water - 4 cups of black currant berries, 6 cups of sugar.

Currant kissel

Rinse black currant berries with hot water and mash well, add half a glass of boiled cold water, rub the berries through a sieve. Pour pomace from berries with 2 glasses of water, put on fire and boil for 7 minutes, then strain.

Put sugar in the strained broth, boil, pour in the diluted potato starch and, stirring, let it boil again. Pour the squeezed juice into the finished jelly and stir well.

For 1 glass of black currant - 2 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of potato starch.

Infusion of currant leaves

20 g of fresh black currant leaves are poured with a glass of boiling water and wait until completely cooled, filtered and drunk 3 times a day before meals.

It's good if you add rose hips (also 20 g) to 1 cup of boiling water to 20 g of black currant leaves.

For one half-liter jar, 40 g of fresh chopped black currant leaves and fresh rose hips, peeled from seeds, will be required. All are poured with boiling water and left for 2-3 hours before use.

The same infusion is prepared from dried currant leaves and rose hips (it needs to be boiled for 2-3 minutes). And leave to cool.

Black currant wine

Ripe black currant berries, rinse, mince, but it is better to knead.

Pour 300 g of granulated sugar into a 3-liter jar, a glass of raspberries for fermentation, stir everything. All this mass should be 2/3 of the can. The jar is closed with a polyethylene lid with a tube, which is stuck into the hole of the lid (a tube with a diameter of 3-4 mm).

The outer end of the tube is lowered into a vessel with water so that air does not get into the jar with the contents, and the carbon dioxide that is formed during fermentation goes into the jar of water.

The jar stands for 25-30 days at a temperature of 20-23 ° C. When the release of bubbles in the water stops, remove the lid and add a little granulated sugar (80-100 g) and again close the lid with a tube in water. After the end of the fermentation process, strain the whole mass through 2 layers of gauze, squeeze the berry mass well.

The sweetness of the wine depends on the amount of sugar - you can get liqueur, dry wine or dessert. Wine is bottled and placed in a cool dark place. The longer the shelf life, the better.

Wine from a mixture of berries

Very tasty, pleasant wines are obtained from a mixture of berries or separately:

  1. Black, red, white currants + 1 glass of raspberries.
  2. Red, green gooseberries + 1 glass of raspberries.
  3. From ripe raspberries - raspberry liqueur: for a 3-liter jar 1 kg of sugar.
  4. Autumn wine: from black currant berries, gooseberries with the addition of 1 glass remontant strawberries + 1 glass of raspberries.
  5. Apple wine: apples with the core removed are cut into pieces, passed through a meat grinder, sugar is added and fermented, in addition to sugar, 1 glass of remontant strawberries and raspberries are added.

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