2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Blackcurrant has a number of beneficial properties on the human body. The fruit is extremely high in vitamin P, which works well on the cardiovascular system, at the same time has a strong antiviral effect. Blackcurrant is also a good source of calcium and vitamin C.
We offer you three recipes for storing the delicious fruit during the cold months. See how you can make fresh jam, marmalade and blackcurrant syrup.
Freshly sweet
The good thing about this type of jam is that its preparation preserves a large part of the vitamins and minerals of blackcurrant. To do this, you need to grind or mash in a mortar 1 part fruit, which is mixed with 2 parts fine sugar. Fresh jam is suitable for people suffering from hypertension and atherosclerosis.
Blackcurrant jam
First clean the fruit well. Remove stalks and excess impurities - twigs, leaves and more. Green and dried fruits also have no place in the pan.
After cleaning them, the fruits should be washed under running water (lighter jet). The blackcurrants are crushed and passed through a sieve. Housewives with an electric juicer can pass the fruit through the appliance. The mixture is placed in a convenient saucepan. To 5 kg of mashed porridge add 3 kg of fine sugar.
Boil over high heat, stirring occasionally. You will know that the marmalade is ready when a permanent trace of the porridge begins to remain on the wooden spatula. The cooled marmalade is distributed in clean and dried jars, which must then be stored in a dry and cool place.
Blackcurrant syrup
Blackcurrant seeds are washed, crushed and left in the refrigerator for 1-2 days. The separated juice is filtered by adding 2 kg of sugar to 1 liter of pure juice.
The mixture is heated to boiling. Minutes before removing from the heat, add tartaric acid (4 g per 1 liter of syrup). While still hot, the syrup is poured into bottles, which after closing are kept in a dark and dry place.
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