The easiest and fastest way to prepare red currants for the winter is to grind them with granulated sugar. Such a workpiece is stored only in the cold, as in the heat it begins to ferment and may deteriorate. Due to the sour taste of berries, you will need 1.2 parts granulated sugar for 1 part of currant, or even more if you like sweet jam. If desired, many replace sugar with honey of any kind - this option is also acceptable. If you have an older model refrigerator, be sure to increase the amount of sweetener.
When buying, choose ripe berries, bright and aromatic, do not hesitate to try them. In winter, you can create vitamin fruit drinks and teas from mashed red currants, add "live" jam to baked goods or serve for dessert with buns and toasted toast.
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Ingredients:
Red currant - 400 g
Sugar - 500 g
Step by step recipe:
Prepare the required ingredients.
Remove the red currant berries from the bunches, pour into a deep container and cover with cold water. Rinse, removing all debris.
Then pour the berries onto a dish covered with paper towels. Thus, excess moisture will be removed from them, which is completely useless in the workpiece.
Then pour the currants again, but already in a deep bowl or bowl. Purée with a hand blender or boiled potato press if fine mesh. The main thing is that the berries do not slip through the press holes.
It is best to cover the container with a protective screen at the time of work with a press, otherwise you will be provided with colorful splashes. Do not forget to stir the mass so that there are no whole berries left in it.
Using a blender, try to chop the bones too. Puree the currants with it for about 3-5 minutes, but not more.
Then add granulated sugar or honey of any kind to the berry mass, leaving a little sweetener for the airlock. Mix thoroughly. This should be done until the sugar crystals are completely dissolved.
Prepare a dry, clean container (jar or container), transfer the red currant mass into it with a ladle or a tablespoon. Top with the remaining granulated sugar to create an airlock.
Screw the lid back on and store the workpiece in the cold. Reach out as needed. The shelf life of such red currant jam is 8 months.
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