Very tasty and aromatic jam is obtained from currants, and what an extraordinary compote comes out for the winter! Better than any store juice.
Frozen berries will come in handy in winter, but in the summer heat I highly recommend baking pies with black currant berries - such deliciousness is incredible!
We have our own currants, in the front garden of my mother in the village there are several bushes of various types. The best, of course, is black.
We usually make jam from it and do it in three ways.
# 1 - simple
How to cook:
1. Sort out the berries, rinse and measure with bowls how many berries came out.
2. Pour twice as much sugar into berries as berries. That is, if you have 1 bowl, then you need two sugar.
3. Stir and leave the berries in sugar for 2 hours to make the juice. If it is not enough, then you can pour in 1 cup of water (~ 100-150 ml).
4. Cook the jam over low heat for exactly 5 minutes after boiling. Remove foam regularly. Cool down.
5. Warm up the jam again, now for 10-15 minutes. That's it, the jam is ready. You can leave it directly in the same dish - it will not sour or deteriorate if you put it on the balcony, for example. Or transfer to a jar and under a nylon lid.
No. 2 - rubbed
How to cook:
All points are similar to the first method, with the only difference that the currants must be passed through a meat grinder before being covered with sugar. Cook as well, but must be stored in jars under a screw cap.
No. 3 - with raspberries
How to cook:
1. Berries in the proportion of 2 hours of currants and 1 part of raspberries, cover with 5 parts of sugar. Add 0.5 cups of water. Leave on for 8 hours.
2. Cook in three passes with a boil for 5 minutes. Roll up in sterile hot and dry jars.
About compote
I try to cover the compotes less often and freeze more and more currant berries in order to cook the compote in a saucepan in winter.
But still, if you wish, here's a recipe for you.
How to cook compote:
1. Pour 1/3 of the volume of pure currants into sterile jars. Pour boiling water over the shoulders and leave for 15 minutes. Then pour into a saucepan and add sugar - for one 3 liter jar of 250-350 gr. Sahara.
2. Boil the syrup and pour the currants for another 15 minutes. Then drain and boil again.
3. Pour the third time twice boiled syrup into jars and immediately roll up the lids. Cool indoors and store.
Black currant pie
Ingredients:
3 eggs
1 hour l. baking powder
220 gr. Sahara
a pinch of salt
1 hour l. starch
3 cups black currant
1.5 cups flour
125 gr. butter
How to cook:
1. Chop flour for dough with butter into fine crumbs.
2. Add 100 gr. sugar, 0.5 tsp l. baking powder and a pinch of salt.
3. Separate the whites from the yolks. Proteins - in the refrigerator, yolks - in flour crumbs
Knead the dough with your hands, it will quickly begin to gather in a lump.
4. Form a ball out of it, wrap in plastic wrap and refrigerate for 30 minutes.
5. Pour the currants into a colander and rinse, then dry a little.
6. Beat the cooled proteins until steep peaks. Gradually add the remaining sugar, baking powder, flour (1.5 tbsp. l.) and starch and gently stir in the currants.
7. Preheat the oven to 180 degrees.
8. Grease the bottom and edges of the split form with a piece of butter. Take the dough out of the refrigerator and distribute it with your hands along the bottom of the mold, and making sides around the edges.
9. Put the filling with currants on the dough.
10. Bake the pie for 25-30 minutes, the first 15 minutes at 180 degrees, and then reduce the temperature to 150.
This cake needs to be cooled before cutting and can be sprinkled with powdered sugar.
Successful pies and blanks!
Subscribe to the channel "Culinary notes about everything" in
Zen- <<< more than 2,000 recipes for any wallet and meal
Telegram- <<< recipes, tips, humor, selections, useful things
Instagram- <<< quick recipes for advanced
Yandex. Messenger-<<< now we are here too
Thanks for reading to the end!