What to do with red currant: recipes. Harvesting blackcurrant for the winter Ground blackcurrant for the winter

Small round, bead-like charcoal-colored berries are familiar to everyone since childhood - this is blackcurrant, beneficial features and contraindications which determines its composition. Active substances are contained both in the fruits and in the leaves of the plant, and the first mention of it is found in ancient medical books. This is not only a fragrant delicacy, but also a great cure for many ailments.

Currant is distributed almost throughout Eurasia. This small shrub has been cultivated several centuries ago, and today the sour wild game has been replaced by many breeding varieties that differ in the size of the bush itself, and in taste, and in chemical composition fruits.

It is noteworthy that the currant is a plant that is sensitive to heat. It is this bush that is one of the first to come to life after winter dormancy and even before the snow melts, buds swell on its branches.

Calling a currant just a delicious berry is like saying almost nothing about it. Modest bead berries bring benefits almost more than expensive pharmacy vitamins. Its secret is in the unique composition of the fruit.

Currant contains:

vitamins - C, A, PP, B;
organic acids - citric and malic;
sugars (glucose and fructose);
flavonoids;
pectins;
tannins;
minerals - magnesium, phosphorus, iron, potassium, calcium.

It is interesting! The well-established stereotype that lemon (and other citrus fruits) are the champion in the content of ascorbic acid (vitamin C) is wrong.

Currant is one of the three leading products in terms of the concentration of natural vitamin C in them, after rose hips and red sweet pepper.

Currant leaves can also boast of a rich composition: they also have a lot of ascorbic acid, carotene, phytoncides and essential oils. Therefore, both berries and leaves of the bush are used for harvesting.

For all its usefulness, currants are also low-calorie - only about 45 kilocalories per 100 grams. This makes the berry a popular dietary component. In addition to being used as an independent product, currants are included in smoothies, yogurts, curds and fruit salads for weight loss.

Blackcurrant: useful and medicinal properties

A small handful of fresh currant berries provides the daily requirement of an adult's body for vitamin C.

This vitamin:

plays a huge role in the functioning of almost all body systems;
provides proper support to the immune system;
promotes the removal of toxic substances;
slows down the aging process...

…and even kills cancer cells!

With regular consumption of currants, there is an increase in the tone of the body and its resistance to various infections.

In addition, currant fruits:

have diaphoretic, diuretic, anti-inflammatory effects;
increase appetite and improve digestion;
contribute to the activation of metabolic processes.

Berries have a positive effect on the body in the fight against atherosclerosis, help remove excess fluid and get rid of edema, are indicated for diseases of the gastrointestinal tract and intense mental work.

A sufficiently high content of pectin and fiber in currant berries make the product an excellent remedy for constipation. The most popular blackcurrant (along with raspberries) as a remedy for colds and flu. At the same time, the berries contain a minimum of potential allergens, and therefore they are well tolerated by both children and women during pregnancy, as well as people prone to allergies.

The benefits of leaves, currant berries

Due to the high content of ascorbic acid and other active ingredients, blackcurrant leaf is widely used as medicinal product. Both greens from the bush are used throughout the entire growing season, as well as dried raw materials. Currant leaf is used both as an independent medicine and as part of herbal preparations. Well, it "adjacent", mutually reinforcing the action of other components, with raspberry and lingonberry leaves, as well as with rose hips.

The currant leaf itself has a pleasant aroma that persists even after drying. Due to this smell and antibiotic properties, it has found use in canning vegetables and in cooking.

Currant berries are a storehouse of vitamins.

For example, in hot sunny weather, the berries will be sweeter, but the amount of vitamin C will decrease in them, and in cloudy and humid weather, the fruits will begin to sour, but there will be more vitamin C in them.

Berries are widely used to strengthen immunity and combat acute respiratory infections. Due to the high concentration of folic acid in fruits, which is important for the formation nervous system baby, they are useful during pregnancy.

Application for various diseases

Both fresh and as part of decoctions and multivitamin preparations, blackcurrant fruits are used for:

hypo- and avitaminosis;
atherosclerosis;
a cold;
dysentery;
scurvy;
cystitis;
edema.

Fresh and dried berries are recommended for use in diseases of the gastrointestinal tract, including:

gastritis with low acidity;
ulcers of the stomach and duodenum;
pancreatitis and others.

The positive effect of currants on the hematopoietic system is also known, therefore, the fruits are recommended to be eaten for anemia, vascular diseases and their weakness (to strengthen the walls), with large blood loss.

A decoction of currant leaves brings down the high temperature and cures scrofula in children.
In addition, the decoction is useful for diseases of the throat and gum problems - rinsing with warm infusion can relieve inflammation and reduce pain.
Dried currant leaf is active against bacteria that cause dysentery and some infectious intestinal diseases.
It has also been successfully used as an adjuvant to increase the activity of antibiotics.

Procurement and storage

In order to maximize the benefits of blackcurrant as a medicine, it is important to properly harvest and store the berries.

Their collection is carried out as they ripen, and the berries ripen unevenly, so it is possible to make 2-4 collections per season. For drying, dryers are used with preliminary drying of the berries at a temperature of about 40 ° C, then dried at 50-60 ° C, or dried naturally in well-ventilated places.

Fruits can also be frozen whole or ground (both with sugar and without). You can also make jam. However, with this harvesting method, useful vitamins and trace elements are destroyed under the influence of high temperature.

For harvesting the sheet, the time is right after picking the berries. The most valuable leaves are from the middle of young branches. Drying is carried out in attics or in rooms with good ventilation. Store fruits and foliage in linen or paper bags in dry rooms.

Recipes in folk medicine

Leaf infusion for colds. A dry currant leaf is crushed, 2 tablespoons of raw materials are poured into a glass of boiling water and allowed to brew for half an hour. The filtered decoction is used for gargling 3-5 times a day or taken orally 0.5 cups with the addition of a teaspoon of honey.
Jam in five minutes from blackcurrant with blueberries. Required: 500 grams of currants and blueberries, 1 kg of granulated sugar and 350 milliliters of water. Syrup is made from sugar and water. Pre-washed and sorted berries are poured into it, boiling, and boiled with constant stirring for 5 minutes. Hot jam is poured into sterile jars and rolled up with a lid. It turns out a wonderful general tonic and a useful medicine for maintaining visual acuity.
Currant leaf tincture on white wine for gastritis with low acidity. A couple of handfuls of fresh currant leaves are washed, chopped with a knife and crushed in the hands until the juice is released. Then put in a glass jar and pour 500 milliliters of dry white wine. For two weeks, periodically shaking the jar, the tincture is kept in a dark place at a temperature close to room temperature. Then filtered and taken as needed in a tablespoon before meals. The tincture also relieves the feeling of fatigue and helps with increased fatigue.

Currant is a berry that is always popular in our area. On the summer cottages you can find white, red, and black currants. But black - more often than others. It breeds easily; tolerates frosts, even severe ones; quickly enters the fruiting period and with good care can bring an excellent harvest.

With good care black currant gives a great harvest

It remains to find out what methods and methods will help the bush to give us a lot of very large and very delicious berries. There are a few secrets to help you achieve this.

Secret 1: Cunning Strategy

If we want the harvest to be "guaranteed", the most the right way- plant several varieties of currants on the site that bloom at different times. Then at spring frosts surely not all currant blossom will suffer.

Secret 2: spacious "living space"

It is recommended to plant currant bushes no closer than 1 meter from each other. Some experienced gardeners consider the optimal distance of 2 meters. If the distance between the bushes is less than 1 meter, the yield decreases, and the life expectancy of the bushes is reduced. When planting currants along the fence, the recommended distance from it is 1.2 meters.

Choose blackcurrant seedlings suitable varieties you can in our catalog, which presents the goods of various online stores. .

Secret 6: good watering

Currant - moisture-loving plant and must be watered. If there is not enough moisture, the growth of shoots slows down significantly, the berries become small. And after the autumn moisture deficit, the bush will endure the winter much worse.

root system currants are fibrous, and the bulk of the roots is shallow - from 10 to 60 cm, so watering is necessary. But it doesn't need to be watered often. You can do this 4-5 times per season - for example, during the active growing season; during flowering and the formation of ovaries; during the period of pouring berries and after harvest.

If the summer is dry and hot, it is necessary to water the currants at least every 7-10 days. The norm in this case is up to 50 liters for each bush. Experienced gardeners it is advised to dig circular grooves around the bush (about 20-25 cm from the ends of the stems), and pour water into them.

Secret 7: our friend is a pruner

To keep the currant bush in a good, healthy, fruit-bearing state, it must be pruned. Pruning helps shape the bush and maintain the correct ratio of branches in age and number. Pruning can be done in spring or autumn, but best time this is considered autumn.

Next video - detailed master class for pruning currants. It is very fortunate that the unkempt became the object of cropping old bush with branches of different age and location. Just on this example, you can learn from inexperienced gardeners. Shows and tells Andrey Zorkov

Tips from experienced gardeners

Do not plant currant bushes "back to back" with the fence. The part of the bush pressed against it will not give you fruit!
Currant is a self-pollinating plant, if you plant other varieties nearby, cross-pollination will lead to enlargement of the berries.
Black currant does not like soil with high acidity. If it is exactly like this on your site, you need to make liming.
You should not plant currants in the lowlands with excessive moisture - there it feels uncomfortable and good harvest will not give.
The articles of our summer residents and
So that the bush always remains young and productive, so as not to get confused in the shoots different ages, there is a trouble-free and even fascinating method. In the next video, Olga Platonova offers this interesting option stem markings.

Of course, the taste qualities of currant berries are determined not only good choice varieties and good care, but also weather conditions. If the weather is cold and rainy during the ripening of the berries, the fruits will be noticeably sourer than those ripened in a dry sunny season. But if you apply these simple secrets on your site, currants in any weather will definitely respond with a wonderful harvest of large healing berries.

And the value of berries can be added to the use of leaves, which contain almost more vitamin C than the berries themselves, and make simple tea unusually fragrant and healthy. Specific essential oils in currant leaves they turn them into a wonderful spice, which is so often used by our hostesses.

Do you have your own secrets of growing blackcurrant?

Good afternoon dear friends. Blackcurrant is considered a fountain of vitamins, a cocktail of useful elements that nature has given to a person to maintain health. The berry is very tasty, well protects its useful qualities during storage, it is able to support the body in conditions of winter or spring vitamin deficiency.

To do this, during the ripening period, it is preserved, frozen, prepared compotes, jam and. At the same time, the leaves from the bush are also grabbed and dried. How is blackcurrant harvested for the winter? Today we have many recipes for this occasion.

In a long winter time extra natural medicine will not hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in winter.

It is not known why this berry is so valued more, for unique properties like a medicine or excellent taste. The ability of blackcurrant to heal has been revered in Russia since the 11th century, and since the 15th century Pskov and Novgorod monasteries have taken note of the berry.

The berries are saturated with a huge, for a food product, amount of vitamin C valuable for a person, just 50 g of jam or fresh berries are enough to cover the daily requirement. And the currant itself will start working and protect a person from atherosclerosis and anemia, raise immunity, cure diseases of the kidneys and upper respiratory tract. Its folic acid will protect against radiation, help to eliminate toxins from the body.

The diuretic and anti-inflammatory properties of berries do not need advertising. Take antibiotics for treatment - an infusion of currant berries will increase their activity tenfold. By combining currants with honey, you will get a good cure for hypertension.

Finally, you can go through the antiviral properties: it fights pathogens of diphtheria and dysentery, staphylococcus aureus, treats diarrhea.

Currant leaves (harvesting for the winter)

When collecting currants, do not ignore its leaves. This is a real vitamin box.

For example, it is saturated with vitamin C more than the berries themselves. So ordinary tea from the leaves will replenish the supply of vitamins.

In order for the leaves to subsequently bring maximum benefit, it is advisable to follow certain rules when collecting them:

Collect the leaves not with the berry, but earlier, when they have just blossomed.
By the time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew dries.
If you didn’t have time to orient yourself in time, and you still don’t have the collected leaves, it doesn’t matter. It's not too late to tear them until autumn. Of course, they are no longer young, but they are well fed with the aroma of currants, and the tea will be truly fragrant.
When choosing leaves for winter storage, discard the crumpled, eaten and diseased.
You can dry the leaves in several ways, an oven, a place under a tree, a veranda will do.
The main thing is to protect the leaves from direct sunlight during drying.
If there is a dryer, the question of where to dry the berries disappears by itself.

The resulting raw materials can be consumed in winter instead, in order to emphasize medicinal properties It is recommended to take with milk, honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.

Pickled currant

Put the washed clean berries in jars, filling the distance to the hangers. Pour hot marinade over. Sterilize 3 minutes. Screw on the lids, turn the jars over, keep warm until completely cool.

Marinade: for 1 liter of water, a glass of 9% vinegar, 800 g of sugar.

Recipe number 2 for diabetics

Prepare the berries as per the above recipe, fill with water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.

Recipe number 3

The easiest way. Boil blackcurrants in a separate saucepan, to which a few tablespoons of juice or mashed berries have been added. Pour sugar in half the weight of the currant. Boil 5 minutes. Arrange in jars and roll up.

Blackcurrant without cooking

This jam recipe, which does not even need to be boiled, can be safely called a sweet summer, because the entire vitamin complex of the currant remained intact, while the aroma of summer was preserved. The recipe itself:

Especially carefully sort out the berries, leaving only whole, without defects. Rinse with water and let the moisture drain to keep the berries dry.
Grind blackcurrants in a blender.
Combine the berries with the same amount of sugar by weight.
Stir thoroughly and wait to arrange in jars until the sugar dissolves.
Divide jam into sterilized jars. Store in the refrigerator under plastic lids.

Five-minute jam

Cooking is quick and easy, it only takes 5 minutes. The recipe is right in front of you:

Sort the berries well, remove the dented and defective ones. Fill them with water to top last layer berries were not covered with moisture.
Put the currants on the fire and bring to a light boil so that only bubbles appear.
Add sugar to the jam according to the weight of the berry. That's it - the clock has gone. 5 minutes left until the end of cooking.
Stir the jam while heating until the sensation of sugar disappears.
Pour the hot jam into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
You can take out the jars only after they have cooled down.

How to freeze

Freezing berries is the easiest and a budget option harvesting berries for the winter. In addition, almost all vitamins are stored in currants.

We wash the berries, let them dry, put them in bags and put them in the freezer.
Another option for freezing is to break the blackcurrant berries with a blender into a puree, add a little sugar (100 g per 1 kg of berries), mix it up and put it in containers and in the freezer. I use small 250 gr with lids. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and fragrant.

Contraindications

It is hard to imagine, but there are cases when the use of blackcurrant should be treated with caution.

Please note, if you have the following diseases, limit the use of blackcurrant, or control your well-being and do not abuse the product:

with thrombophlebitis and a violation of blood clotting, you should not use black berries uncontrollably, they can cause thrombosis,
exclude currants from the diet of relatives who have just had a heart attack or stroke,
pay attention to the reasonable consumption of berries for hepatitis, you can eat, but with caution,
limit the consumption of berries in case of gastritis and peptic ulcer.

Perhaps many of the properties of blackcurrant were familiar to you, and there are wonderful recipes in your piggy bank of home secrets. Be sure to share, blackcurrant deserves to become the most respected berry on the winter table.

Bon appetit and good mood! If the article was useful to you, share with your friends, click the buttons social networks. Until we meet again on the pages of the site.

Foreword

Not only very tasty, but also one of the most useful and easy-to-prepare supplies for the winter is currants mashed with sugar. After all, this cold jam, unlike the traditional one, does not need to be boiled for a long time, that is, subjected to heat treatment, during which most of the vitamins are destroyed. Well, and who still prefers a boiled dessert, so that it turns out to be more useful, we recommend preparing five-minute jam, which is cooked for a minimum of time, due to which it has maximum benefit.

How to sort berries, do they need to be dried?

As we have already noted, the main advantage of cooking red and black currants mashed with sugar and five-minute jam is the absence of a long heat treatment. However, this is also a serious drawback of these methods of harvesting berries, especially for long-term storage. Berry grated with sugar remains fresh. If the nuances of preparation and storage are not observed, the workpiece will quickly deteriorate. Therefore, follow all the rules and recommendations below.

Currant berries need to be sorted out and dried

Let's start with the berries. This must be approached very responsibly. It is in no way allowed that at least one rotten or crushed berry, as well as any garbage, gets into the jam being prepared. After all, if a "carrier" of microbes or bacteria gets into the blanks, they may soon deteriorate. Then briefly soak the selected berry. And then first I wash it and only after that we cut off all the tails (stalks) from it. We also remove branches from red currants.

Next, the currant should be dried. Designed for grinding with sugar is especially good. Ideally, it should be completely dry. Moisture in cold-cooked food is completely useless. It will contribute to the creation of a favorable environment for the life and development of microbes in the workpiece. And this will affect the duration of storage.

Then the berry must be crushed, grind. For five-minute jam, it is usually left whole. The best, but also the most time-consuming way to grind currants is using a wooden spoon and a sieve. The resulting mass will be tender, since the skins and seeds of the berries will not fall into it. We throw the currants into a sieve and rub it over enameled dishes wooden spoon. More simple and quick ways to grind the berries is to use a meat grinder or blender.

The easiest way to grind currants is with a blender

Next, we prepare jam (cold or five minutes) in an enamel bowl according to the selected recipe. Moreover, we make both black and red currants mashed with sugar according to the same recipes. Five-minute jam from these berries too. If necessary, you only need to take into account that red currants are sourer than black ones, and accordingly adjust the amount of sugar offered in the recipe, up or down. In the general case, further preparation of cold jam consists in adding sugar to the grated berry, which is then thoroughly mixed with it.

Sugar in this type of preparation is not only a sweetener, but also a preservative. Therefore, do not forget that not only taste, but also the duration of storage of jam depends on its quantity.

The following recipes provide approximate storage times and recommendations for storage (depending on the amount of sugar used). Then we lay out the finished jam (cold or five minutes) in jars (preferably with a capacity of 0.5–1 l), which must be thoroughly washed, sterilized, and then dried beforehand. Lids for closing must also be prepared in the same way. How to clog a berry grated with sugar and what to do with it further is described in the proposed recipes.

Pour the dessert for five minutes and immediately roll it up still hot, just removed from the stove. And then, turning it upside down, we install it on a dense and preferably warm thing spread out in any room on the floor, and wrap the same one on top. Then we transfer the five-minute cooled down to room temperature to a place intended for long-term storage: a cellar, a basement or a refrigerator, if there is room in it. In the recipes proposed below, cold jam and five minutes are prepared only from currants. But you can add other berries. It will also need to be carefully prepared (sorted and washed), and if rubbed, then along with currants. The amount of sugar in the recipe is left the same, and the berries - then it will be common.

Video: Red and black currant jam

The ratio of berries to sugar can be any. It is selected based on how sour the canned currant turned out to be, and according to one's own preferences for the degree of sweetness of the jam. Below are 3 main, one might say basic, options for preparing a cold currant dessert, which practically cover the entire spectrum of sweet tastes. If necessary, they can always be corrected.

The ratio of berries to sugar can be any

A classic recipe. You will need:

berries - 1 kg;
sugar - 1.2–1.5 kg.

We grind the prepared currant berries, and then fall asleep with sugar. Then we mix everything thoroughly, after which we cover the currant-sugar mass with something and put it in the refrigerator for one day. During the time the jam is in the refrigerator, it will need to be thoroughly mixed 2-3 times. Why is it necessary? During the day, the sugar will completely dissolve and will be mixed with the secreted juice, and will also soak the grated berries. And this will later avoid fermentation during storage.

Then we lay out the berries grated with sugar in prepared jars, and if we want this jam to stand longer, be sure to cork it with metal rolling lids, and store it only in a place intended for long-term storage, including a refrigerator. In this case, the shelf life of a healthy dessert reaches 6 months or more.

Recipe with a ratio of currants to sugar 1:2. Useful jam turns out to be sweet, for some to cloying, but it is stored much longer. This recipe is great for harvesting fresh currants with sugar for the winter. You will need:

berries - 1 kg;
sugar - 2 kg.

Grind the prepared currants, sprinkle the grated berries with sugar. Then we mix everything thoroughly, after which the currant-sugar mass is immediately laid out in jars. It is enough to cork them with tightly closed plastic or metal screw caps, because there is a lot of sugar in this cold jam. A healthy dessert prepared according to this recipe will not ferment, and it can simply be stored in a cool, dark place. But if we want it to stand for a year or longer, then it is better to close it with rolling lids and send it to be stored in a refrigerator, cellar, basement.

Recipe for an invigorating sour and most healthy cold currant jam with a minimum amount of sugar. You will need:

berries - 1 kg;
sugar - 0.2–0.5 kg.

Grind the prepared berries, and then add almost all the sugar (leave a little). Then we mix everything thoroughly, after which we spread the currant-sugar mass along plastic containers. Sprinkle the jam on top with the remaining sugar, close the lids that come with the containers, and put it in the freezer. There grated currant will be stored for a very long time, but it is better to eat it within a year.

Jam "Pyatiminutka" currant

Called five minutes, it will not take much more time than cooking previous options from crushed berries. But you get a blank that at the same time differs little from cold jam in terms of the amount of vitamins it contains, and from traditional (long-cooked) - to taste. For the most simple recipe you will need: berries - 1 kg; sugar - 1.5 kg; water - 2/3 cup.

Cooking five-minute jam will take quite a bit of time

Heat water with sugar, stirring, until boiling. Then we throw berries into the resulting syrup. We heat everything until it boils and then cook for exactly 5 minutes. Stir the jam occasionally throughout the cooking time. Everything is ready! We wish you good luck in the culinary arts!

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