How to close the billet from the currant for the winter

Currant bushes are generally goodbear fruit, and during the harvest season the housewives arm themselves with notebooks with grandmother's recipes of traditional preparations made from black or red currant or go on the Internet in search of something new and unusual. We decided to help you and collected some verified recipes of blanks from this wonderful berry.

Jelly from black currant

Some sweet tooths do not like when jam comes across bones and a hard skin of berries. You too? Then the recipe for this divine currant jelly is definitely for you.

Ingredients:

• 700 g of black currant;


• 1.25 glasses of water;


• sugar for jam;


• juice of half a lemon.


• saucepan, gauze for straining and jam jars.

Preparation:

Put black currant in the pan, pourand squeeze half a lemon into it. Bring to a boil and continue to cook for another 10 minutes. During cooking, mash the berries with a potato press to make juice out of them. At the end of cooking place berries in cheesecloth and hang over the pan for filtering. Leave for two hours.

After all the juice came out, measure itquantity. For every 2.5 cups of juice, add 2 cups of sugar and put the pan on the fire. Bring to a boil, reduce heat and cook until done. To check the readiness, place a small saucer in the refrigerator for a couple of minutes. Then remove it, put in a teaspoon of boiling jelly and drip on a saucer.

Place in the refrigerator for another two minutes, thencheck the condition of the drop. If its surface has grasped, and when you press your finger slightly "springs", not spreading over the dish - the jelly is ready. Remove the pan from the fire, pour the jelly into pre-sterilized jars and roll them. Make jars in a pot of water and boil for 20 minutes.

Blackcurrant juice

An excellent vitamin drink for quenching thirst on a hot day. And how beautiful it looks in a transparent pitcher with ice cubes floating in it!

Ingredients:

• 5-6 brushes of large black currant;


• 100g sugar or more, according to your taste;


• 0.5 liters of water;


• 3-4 cloves.

Preparation:

Peel off the twigs and rinse the black currant,then add the berries in a saucepan, add cloves and pour in a third of the water. Cook over high heat until the berries are broken. Crush the berries with a spoon or potato press.

Add the remaining water and cook for another 15 minutes. Then strain the juice through a fine sieve. Pour into a jug and put in the refrigerator for cooling. Spilling the juice by the glass, do not forget to add ice in them!

Liquor from blackcurrant Cassis

Fans of home wines must necessarilymake liqueur Cassis of black currant. On holidays, you can make with him the famous cocktail "Cyrus" or "Cyrus Royale", as well as add it to the second dishes and baked goods.

Ingredients:

• Ripe currant;


• Sugar;


• Vodka with the aroma of black currant.

Preparation: Cassis is prepared in two stages, the first of which begins in July.

Stage 1:

Wash ripe currant berries and fill them with a large bottle to the top. Hermetically close and leave until the first day of December.

Stage 2:

Strain the berries over the pan, squeezing out of them alljuice until the last drop. To make a thick liquor, measure the amount of the resulting juice and add to it the same amount of vodka and sugar (proportions 1: 1: 1). Bring to a boil and cook until the liquor begins to thicken. Then pack in sterilized jars.

Compote of summer berries

This delicacy is difficult to call a preparation, but we included it in the list of recipes in case you have a few unexploited berries. Especially such compote is liked by children.

Ingredients:

• A handful of strawberries;


• A handful of black currant;


• A handful of white currant;


• Sugar;


• Vanilla yoghurt.

Preparation:

Wash the berries, fold them into a deep bucket orsaucepan and add a little water. Fill with sugar to taste and warm until sugar dissolves. Finished compote filled with vanilla yogurt and served to the table.

Author: Katerina Sergeenko