Currants without cooking with sugar for the winter recipes

Everyone understands how to prepare currants for the winter with sugar - make jam from the berries. But it’s no secret that such a dessert does not preserve all the beneficial vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and substances. So if you want to get the maximum benefit from currants, prepare them using a different method - without cooking. It’s useful, and you don’t have to stand at the stove for hours. Below we want to offer several options with step-by-step recipes. Separate proportions are indicated for each recipe. Choose according to your own taste. And remember: currants can be stored in the refrigerator for about 7 months without cooking.

Currants with sugar pureed for the winter

Cooking time: 30 minutes.

The main secret of making currants with sugar is the correct proportions. For such a berry, a ratio of 1:2 is acceptable. In other words, for one kilogram of berries, feel free to take two kilograms of sweet sand. We would like to offer you a manufacturing option for a one-liter jar.

Tip: It is not recommended to use iron utensils during the manufacturing process. It is important to remember that upon contact with the alloy and air, the beneficial characteristics disappear as the berry oxidizes. It is better to take plastic, clay or enamel dishes

Ingredients

Manufacturing process

Bon Appetit everyone!

Currants without cooking with sugar through a meat grinder

Currants with sugar are a mega-healthy, but very common treat. For those who like to vary a fairly ordinary dish, we suggest preparing a currant dessert with the addition of orange and banana. As they say, a little exoticism doesn't hurt.

Ingredients:

Sugar – 4 cups.
Dark currants - 3 cups.
Banana – 1 pc.
Orange – 1 pc.

Manufacturing process:

We take black currants. We sort, wash and dry the berries.
Wash the orange well, pour boiling water over it to remove excess bitterness. Cut into slices along with the skin.
Everything is simple with a banana - just peel it.
We put our ingredients alternately into the meat grinder. First, we chop the currants on the machine, then the orange, and finally the banana.
Add sugar to the resulting fruit and berry mass. Mix it thoroughly so that the sugar grains are crushed and dissolved.
We sterilize jars with lids (preferably screw-on ones) over steam, in the oven or microwave. Place the puree into containers and screw on the lids. Place in the refrigerator for storage.

Tip : You can also add a little lemon juice to this dish. It will not only enhance the taste, but also extend the shelf life of the juice.

Currants without cooking with sugar for the winter in a blender

The beauty and zest of dark currants is in its unusual smell. Everything about these berries smells: the leaves, the berries, and the twigs. Therefore, when you open a jar of pureed berries in winter, you will immediately remember the fragrant summer and get the necessary vitamin boost.

Ingredients:

Dark currants – 500 gr.
Sugar – 500 gr.

Manufacturing process:

Let's prepare the necessary ingredients. We measure out the sugar, and select and sort the currant berries, weigh and wash them. Do not leave crushed or warped berries; they may ferment during future storage.
Pour the currants into a container and add sugar. Follow the proportion indicated in the recipe and your containers will remain relaxed in the refrigerator until winter. Sugar will prevent the currants from turning sour and moldy. Let the mixture sit for several hours. During this period of time, the sugar will dissolve and the berry will release juice.
After the designated period of time, take a blender and use it to grind the berry-sugar mixture.
Wash the jars with soda and sterilize them. For such purposes, it is convenient to take small screw-on containers in order to get dessert for one-time consumption. We fill clean and dry containers almost to the top with the purchased puree.
Screw on with sterile caps. Currant jam with sugar without cooking is ready.
Containers must be stored in the refrigerator.

Currant jelly without cooking with sugar

In order to make jelly, we suggest using specifically reddish currants. Thanks to its special properties, the jam comes out thick and viscous without additional ingredients. This dish can be eaten with tea, added to pies, or used as a remedy during the cold season.

Ingredients:

Reddish currants – 1 kg.
Sugar – 1 kg.

Manufacturing process:

First, fill the reddish currants with cool water. Then, using a colander, let the water drain. We free the berries from excess debris, twigs and leaves. We also remove warped, bad fruits.
Grind the berries using any method. A potato masher, a blender, and a wooden spoon can come to the rescue. The main thing is that the berries release juice.
Next, using clean gauze or a sieve, wipe the currants from seeds and skins.
Add sugar to the purchased juice in proportion to the number of berries in a ratio of 1 to 1. In this case, you will get a jelly of a suitable mixture.
Let the berries sit for about 20 minutes. During this period of time, you can stir them a couple of times so that the sugar dissolves more actively.
During this period of time, the berry mass will begin to thicken and must be distributed into sterile jars. All that remains is to screw on the lids and store them in the refrigerator or a good cellar. Currant jelly is ready!

Currant jam without cooking with sugar and orange for the winter

In this recipe you can use black, snow-white or reddish currants. Any of these berries will turn out delicious and very healthy. Orange will give a special taste. You can also add lemon, peeled from the bitter skin.

Ingredients:

Currants – 1 kg.
Orange – 1 pc.
Sugar – 2 kg.
Lemon – 1 pc. (optional).

Manufacturing process:

We sort the currant berries from leaves, debris, and twigs. We throw away bad copies. We rinse.
Wash orange and lemon well. Peel the lemon. Cut citrus fruits into small slices to remove unnecessary seeds.
We pass berries and pieces of fruit through a meat grinder.
Cover the future jam with sugar. Cover the fruit and berry mixture with a light cloth (the combination of various and interacting tissues form organs) and let it sit for a day, stirring occasionally with a wooden spoon.
Every other day, pour the jam into jars. They need to be sterilized in advance, along with the lids. Cover with lids and place in the refrigerator for several hours.
After the designated time, pour half a centimeter of sugar on top of each jar. After this, close the lids tightly and place them in the refrigerator for future storage.

Dark currants with sugar for the winter without cooking: the best recipes

How can you cook blackcurrants with sugar? Obviously, making jam is tasty and aromatic. Currant jam is excellent for everyone, except for one aspect. It is no secret that during cooking, almost all vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) (C, A, E) are virtually completely destroyed.

There are also tasty methods for candiing berries without cooking - such currant preparations for the winter are not only tasty, but also healthy. Dark currants, ground with sugar, completely retain all vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) . And also a wonderful smell, so even on a winter evening you can remember the hot, greenish summer.

Fresh dark currants, grated with sugar for the winter

Dark currants with sugar for the winter without cooking: traditional option

All recipes from this group are very ordinary, the main thing is to know the ratio of sugar and berries. Usually you take 2 times more sugar than the darkest currants.

Proportions for 1 liter jar:

2 kg sugar;
1 kg of berries.

Sequencing:

Step 1. Wash the berries and remove leaves, twigs and debris.

Step 2. Weigh, measure out 1 kg.

Step 3. Then we transfer the berries into a clay dish and begin to crush them - with a wooden spoon or a potato masher, adding sugar in small portions (evenly).

It is better not to use iron containers and devices when grinding currants, since upon contact with air and alloy, the beneficial substances of the berries begin to oxidize intensively - i.e. collapse. This means that to obtain the greatest usefulness, you need to use clay, wood, enamel or plastic utensils.

Step 4. After this, put it into jars.

The jars must be sterilized in advance. This can be created using classical methods (10-15 minutes over steam, i.e. over bubbling water, or in the oven at a temperature of 180 o C). The next option is to sterilize in the microwave (hold for 3-4 minutes in the oven turned on at full power).

You can use a variety of lids, including screw-on iron ones. They are also sterilized.

And another fundamental point - do not fill the berry mixture to the top. A small place needs to be abandoned. The fact is that sugar will increase in volume as it dissolves, so the mass level will rise slightly.

Grated currants with sugar are ready after just a few days.

Dark currants with sugar (prepared for the winter)

You can store pureed currants in the refrigerator, in the cellar, or even on the loggia. In other words, she does not ask for cold as such, but slight coolness and shading are inevitable. Such berries are stored without cooking for one season, and after opening the jars are stored only in the refrigerator for a week.

There is no point in crushing every currant fanatically. Firstly, it is very long and painful. And secondly, it is always pleasant to bite into a sour berry in order to feel the freshest taste against the background of general sweetness. And of course, whole berries can be completely used for decorating cakes and pastries.

Fresh dark currants (cake)

Currants pureed with sugar for the winter: five-minute recipe

Naturally, the described process can be speeded up by using means of labor mechanization - a meat grinder, a juicer or an ordinary blender. In addition, currants crushed into a meat grinder or blender are prepared very quickly.

So, a blender turns berries into a homogeneous mixture in almost 20 seconds. In addition, it actually does not contain any iron parts except for the knife (the blender bowl is usually made of plastic).

In the five-minute recipe, the ratio of currants and sugar is literally the same: for 1 kg of berries we take 2 kg of sugar.

{Instructions} for the recipe:

Step 1. As always, wash and sort the berries, removing all excess.

Step 2. Grind them in a blender or turn them in a meat grinder.

Dark currants pureed in a blender

Step 3. Add part of the sugar (half) and mix. Later, you can go about your business for an hour, after which you can add the remaining sugar and put it in again - then it will dissolve in the consistency much better.

Then we pour the mixture into previously sterilized jars and put it in the refrigerator or on the loggia.

Naturally, sometimes it is better to see once than to hear 100 times. Therefore, in addition to the description, you can see the process in the video - how to prepare currants, pureed with sugar, for the winter.

Dark currants for the winter with sugar: recipe with lemon

Some gourmets may find such a treat tasty, aromatic, although somewhat sweet. To interrupt the obvious predominance of sweet flowers, you can add lemon or orange juice to the finished product.

Proportions:

For 1 kg of berries you can take 1 small lemon or 2 small oranges.

Sequencing:

Step 1. First, sterilize the jars and prepare the berries as usual.

Step 2. Then chop it with a wooden spoon or potato masher. Again, a meat grinder or blender comes to the rescue: pour the berries, half the sugar into the bowl, and grind.

Step 3. After an hour, add the remaining half of the sugar to the twisted currants and mix again. As soon as the sugar crystals completely disintegrate, add freshly squeezed juice of a couple of oranges or 1 lemon. It wouldn’t be a mistake to mix these ingredients - take 1 lemon and 1 orange.

What comes out is not just currants twisted with sugar, but a very fragrant dessert that will smell not only of currants, but also of citrus fruits. Delicious and healthy.

Currants grated with sugar and lemon

Obviously, anyone will be happy to just taste a spoonful of this preparation for the winter and just like that, but black currants, pureed with sugar, can also be used in tea. But you shouldn’t put this delicacy in boiling water (again, to preserve vitamins) - it’s better to fill it with warm water.

Another option is to use the mixture to make a fragrant pie with currants. True, heat treatment will reduce the benefits of the product, but the pleasant taste of the aromatic berry literally remains.

Pie with fresh currants, grated with sugar

In the end, the berry mass can also be used to decorate a cake. By the way, for these purposes it is better to throw a few berries whole and freeze until better times.

The best recipes for pureed dark currants with sugar for the winter without cooking

When there is a lot of dark currant harvest, there is often no time to process all the berries into ready-made products such as jam, compotes and marshmallows. The shelf life of new berries is very short. In such a situation, it helps to be able to prepare semi-finished products - pureed currants with sugar. This is done quickly and without much effort, and over time it is used for a huge number of dishes.

How is pureed dark currant useful in winter?

In winter, the population of our country experiences a lack of vitamins, since not many people can afford the same varied and authentic nutrition as in the summer. Prices for vegetables, fruits and berries are skyrocketing, and the desired products are hard to find in stock. To keep your body in good shape, there is a quick and usual option for preparing berries for the winter - grind them with sugar.

It is also necessary to note the presence in the composition of vitamin A (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) - beta-carotene. It has a number of positive properties, including improved vision, increased protective functions, and antioxidant characteristics. Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B stimulate protein synthesis and the production of hormones. Vitamin K (a low-molecular organic compound of relatively simple structure, essential for all living things) improves memory and is good for bone and heart health. Constant consumption of foods containing this range of necessary substances ensures health all year round.

Proportions for the workpiece

There are no exact proportions for the production of ground berries. There are only approximate general recipes. The exact amount of raw materials and sweetener is regulated depending on the following characteristics:

personal taste;
procurement purposes;
acidity of the initial raw materials.

The first portions of the product should be prepared according to the recipe. After tasting the resulting dish, you can draw conclusions and change the proportions to your own taste: reduce or increase the amount of sugar.

Which berries to choose?

The raw materials for making semi-finished berries for the winter must be carefully selected. It cannot be said that spoiled berries in this situation somehow affect the shelf life and shelf life of the product, as in other options. But they have a very bad effect on the taste.

To receive a nasty surprise in the form of defrosted mold or a twig from a bush in winter is an incomprehensible pleasure. Therefore, you need to approach the sorting of raw materials with all responsibility and avoid ending up in a semi-finished product:

spoiled berries;
unripe fruits;
leaves;
twigs;
other foreign objects.

How much sugar will you need?

The usual ratio for such preparations is 1:1. This is justified by the fact that currant berries themselves are very sour. To be consumed in its pure form after defrosting, they require sweetening. The second function of sugar is preservative. It ensures long-term storage of the product and preservation of the taste properties and beneficial composition of the initial raw materials.

The amount of sugar needed varies from recipe to recipe, which affects the following characteristics:

final taste of the product;
probable storage period;
thickness of jam.

The more sugar was added during the production of the semi-finished product, the more the berry mass will resemble syrup when defrosted.

The best recipes without cooking

Making and candiing ground berries has a number of advantages compared to making jam:

the maximum of necessary substances is preserved;
ease of manufacture;
low production time costs.

The only disadvantage of such preparations is that they have a short shelf life. Ordinary jam is stored in all conditions, if the jars were perfect. If necessary, you can allocate an entire cellar, pantry, wall shelf or loggia for it. You can enjoy the fruits of your own labor for a couple of years. But for a semi-finished product without cooking, such conditions accelerate the processes of fermentation and decomposition, so it will not survive longer than one winter.

How to prepare ground in a blender?

In the traditional recipe for candied currants prepared using a blender, there are only two ingredients: raw berries and sugar. Rational proportions in this case are 1:2.

Prepare semi-finished currant product as follows:

The berries are carefully washed and dried.
Grind with a blender and add the first portion of sugar.
Stir with a wooden spoon.
Transfer to sterilized jars.
Sprinkle sweet sand on top.
Cover with nylon lids.

Twisted through a meat grinder

Currants twisted through a meat grinder will differ from those prepared using a blender. This difference lies in the softest mixture. Relatively large inclusions of skin and pulp will also be found.

The jam is prepared using the following technology:

Grind clean, dry berries through a meat grinder.
Place them in a deep container.
Add sugar in a 1:1 ratio.
Stir and cover with gauze to protect against flies.
Leave for an hour and stir two more times.
Place in the refrigerator overnight (that is, in the dark) to thicken.
Stir again.
Place in sterilized jars and cover with lids.

Grated with honey and lemon

Jam with honey and lemon in the composition becomes fortified, its beneficial characteristics are enhanced. In addition, these products also act as preservatives and impart additional taste and smell.

The recipe for making grated currants with honey and lemon is as follows:

Prepare 1 kg of berries for production: rinse and peel.
Wash a medium-sized lemon in boiling water, cut into slices, remove the seeds.
Grind the lemon and berries together with a blender or using a meat grinder.
Dilute honey with water and bring to a boil.
Mix both masses and place in jars.

Microwave option

The microwave oven has earned the love of housewives for its ease of use and speed of production. To make jam in the microwave, you don’t have to stand next to the pan for hours and skim off the foam.

The step-by-step {instructions} look like this:

Place 500 g of unsullied dry berries in a microwave-safe bowl.
Add 350-400 g of sugar there.
Let the mixture sit for an hour.
Bring the mixture to a boil in the microwave at maximum power.
Mix.
Again, put the jam in the microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) - the oven heats up for 5 minutes.
Place the finished product in sterilized jars.

This recipe has only one drawback: in this way it turns out to prepare the jam only in small portions. The amount of raw material that is processed at one time is limited by the size of the microwave oven and the container suitable for it. This cannot be said about the traditional cooking method: there is nothing stopping you from taking a huge pan and processing the entire collection at once

How and for how long to store?

This jam can be stored at room temperature for no more than one year. These are general tips for all product variants. The most precise terms and conditions depend on the chosen recipe and storage method.

Specifications for storing dark currants grated with sugar:

For storage it is better to use a cellar or refrigerator.
Before sterilization, jars are washed with soda.
Before covering the jam, the lids are boiled in water.
The proportions of 1 kg of sugar per 1 kg of berries provide a shelf life of 6 months at low positive temperatures.

Making raw dark currant jam for the winter is the best option for those who care about their health and have the opportunity to spend a little time preparing candied berries. In winter, such supplies will help maintain immunity and increase vitality.

Dark currants pureed with sugar for the winter: tested recipe with photos

Grated currants with sugar without cooking are another option for a savory preparation for the winter. Dark currant is a record holder for vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C. But as you know, vitamin (a low molecular weight organic compound of a relatively simple structure, necessary for everything alive) C is very capricious, it does not tolerate heat treatment and long-term storage. Because in order to preserve beneficial vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature), we recommend preparing blackcurrants ground with sugar. Mashed currants with sugar contain pectin and a huge amount of vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C. That is why it is recommended to prepare a savory delicacy from it for the winter without cooking, the mixture resembles jelly.

Traditional recipe for those with a sweet tooth

To make the “winter” recipe for pureed currants come in handy, it doesn’t take much time and only 2 ingredients:

2 kg dark currants (certainly ripe);
4 kg of sweet sand.

Main stages of production:

We carefully sort the berries, remove the twigs and leaves. After this, carefully rinse the currants under cool running water. Place them in a colander and let the excess water drain.

After this, we transfer the fruits into a huge and deep pan, and cover everything with sweet sand on top. It must be 2 times larger so that you can do without cooking.

Leave the future jam covered for 10-15 minutes. During this period of time, a sufficient amount of juice should be released.

In the next step, transfer the berries in portions to a blender and grind until smooth at high speed. The next option is to use a meat grinder, but then pieces of currant will remain.

Pour the resulting mixture into a deep plate again, cover with a towel (lid) and leave for 2-3 hours. After the designated time has passed, pour the winter preparation into sterilized liter jars and screw the lids on tightly.

Pay attention! Pureed currants can be stored at room temperature, but in a dark place. Direct exposure to sunlight is not allowed.

Dark currant “From the refrigerator”

To implement the following recipe, the following ingredients will be useful:

1 kg dark currants;
0.3 kg of sweet sand.

Main stages of production:

We wash the berries under running cool water and place in a colander. We select all the branches and remove the leaves.
Grind the currants with a wooden spoon or using a blender. It is necessary to achieve the greatest homogeneity.
Transfer the resulting mass into a deep container and fill it with sweet sand (even 1 heaped glass is enough). Everything is carefully mixed and left alone for a quarter of an hour.
Place the jam in plastic containers, sprinkle the remaining sugar on top and cover tightly with lids.

Fundamentally! This dessert can only be stored in the freezer. Otherwise, it will deteriorate in less than 10 days.

Currants with sweet syrup

1-1.5 kg of sweet sand;
1 kg dark currants;
300 ml of drinking water;
20 ml alcohol.

Main stages of production:

We carefully sort the currants, clean them of sand and possible debris.
Grind it using a wooden spoon, blender or high-quality meat grinder. It is best to stir the resulting mixture with a wooden or silicone spatula.
In a deep saucepan, combine sugar and water, put it on low heat and bring to a boil. During cooking, stir the liquid constantly so that nothing burns.
Remove the pan from the heat and carefully strain the contents through gauze folded in several layers.
After this, boil the syrup again, cool it to 60 degrees and add currants to it. Mix everything carefully with a spatula.
Pour the jam into sterilized jars. We moisten the parchment circles in alcohol and cover the winter preparations with them. We immediately roll up the canning and store it until winter in a cold, black place.

Dark currants with raspberries - indescribable taste and smell

Pureed currants with sugar for the winter without cooking can be mixed perfectly with other berries. To verify this from your own experience, just purchase the following products:

1.5 kg of sweet sand (possibly slightly less);
1 kg of ripe raspberries;
0.5 kg dark currants.

Main stages of production:

Wash the berries under cool running water and place in a colander.
We alternately rub the currants and raspberries through a sieve and sprinkle each portion with sweet sand.
Place the resulting mass in the refrigerator and forget about it for two days. Minimum - one and a half days.
After the designated time has passed, mix the jam well and place it in clean jars. We close them and hide them in the pantry or refrigerator until the cold weather arrives.

“Winter” currants with orange

Citrus fruits give the jam a pleasant and unobtrusive smell. And to prepare such a delicacy it is enough to have the following products:

1.5 kg of sweet sand;
1 kg of ripe currants;
1 large orange.

Main stages of production:

We wash and sterilize the jars in advance using the usual method. After this, carefully rinse and scald the orange with boiling water.
Without removing the peel, cut the citrus into small pieces, remove the seeds and grind it in a blender at high speed. You should get a homogeneous puree.
Wash the currants under running water and place in a colander. Transfer it to a deep bowl, add an orange and add sweet sand.
After thorough mixing, place the future jam in a warm space for 2-3 hours. Stir the mixture approximately every 20-30 minutes.
Once the sugar crystals dissolve and transform into syrup, transfer the mass into prepared jars. Sprinkle the top of the jam with a little sugar. After this, seal the lids.
We store the dessert in the refrigerator and serve it with tea, pancakes or cheesecakes.

A unique recipe for grated currants

If you combine several types of currants in one recipe, you will get an indescribably tasty preparation with a pleasant aroma. To make it you need to purchase in advance:

500 g dark currants;
500 g reddish currants;
500 g snow-white currants;
3.5 kg of sweet sand.

Main stages of production:

We wash the berries under running cool water and carefully sort them out so that no leaves or twigs remain.
Grind different varieties of currants into separate containers so that a homogeneous mass emerges.
Take a deep bowl or pan, transfer the purchased puree into it and fill it with sweet sand. Mix everything well and set aside for 2 hours. During this period of time, the sugar should dissolve and turn into syrup.
To make sure this happens, stir the future jam for any 20-30 minutes.
After the designated time has passed, pour the winter preparation into unstained jars, sprinkle it with sweet sand and seal with lids.

To make the homemade delicacy even tastier and more aromatic, it is recommended to add a handful of grated raspberries or a few chopped apricots.

Some useful tips

Professional chefs with extensive experience are ready to share small “tricks” so that home canning will only leave you satisfied:

You can cook currants without adding sugar. But such a preparation must be stored only in the refrigerator and no more than 2 weeks.