TOP 2 recipes for step-by-step preparation of blackcurrant syrup for the winter
Black currant is rich not only in vitamins, but also contains essential oils, organic acids, pectins, silver. Eating berries strengthens the immune system, improves vision, and restores health. Jams are made from currants, compotes are made. Even after heat treatment, the berries do not lose their healing properties. Despite the chosen recipe for the winter, black currant syrup always turns out to be fragrant and beautiful. The rich color drink is added to ice cream and desserts.
Cooking specifics
It takes a long time to make the syrup by hand, many women first put the berries in a juicer, where they turn into a thick liquid and into cake, from which a delicious jam is made. A fragrant drink from black currant is harvested in 2 ways, with one berries completely retain all the healing components, but the syrup quickly turns sour. During the cooking process, some of the vitamins are lost, but the drink does not spoil for a long time, even indoors.
Features of the choice of ingredients
Fresh berries are used to prepare the syrup. If the juice is not boiled, add 2 kilograms of sugar to 1 kg of liquid, which acts as a preservative.
When preparing a drink in a hot way, the ratio of ingredients changes, water is added, the amount of sugar decreases.
How to prepare containers correctly?
It is convenient to store the syrup in glass jars with a volume of 1 liter or more. Each container is carefully inspected, they do not use dishes on which chips are found. The selected container must be washed with water and soda or mustard powder. To prevent the drink from spoiling, not becoming moldy, cans are disinfected from fungi and bacteria by sterilization:
- in a saucepan with boiling water;
- in a double boiler;
- in the microwave;
- in the oven;
- in the electric grill.
The disinfection time depends on the volume of the container. Liter containers are sterilized for a quarter of an hour, cans of 3 liters - 30 minutes. When warming up in the oven, place the dishes on a cold wire rack and then raise the temperature to 180-200 ° C.
How to make currant syrup for the winter
The berry drink improves appetite, stimulates the functioning of the intestines and stomach. For long-term storage, the syrup must be boiled before rolling.
Hot way
The currants are separated from the twigs, cleaned of leaves and debris, washed, folded in a colander. When the water drains, the berries are transferred to a bowl, squeezed slightly so that they soften:
- The mass is combined with water and put in a saucepan over high heat, which is reduced when boiling.
- Cook currants for at least half an hour, stirring constantly with a wooden spoon, so that the berry mass does not burn.
- To remove the seeds, separate the cake from the juice, filter through a sieve into a deep saucepan, which is covered with a towel.
The process takes 3-4 hours. During this time, the container for the syrup is washed, sterilized and dried, turning it upside down. The juice separated from the berries is placed on the stove, after boiling, sugar is poured and boiled for 15–20 minutes, removing the foam from the surface.
The hot drink is poured into disinfected jars, hermetically sealed and insulated with a thick cloth.
To prepare a syrup from 2 kg of berries, use 2.5 cups of sugar and 300 ml of pure water.
In a cold way
Fresh currants need to sort out, remove rotten fruits, and rinse the rest well and squeeze out the juice. To do this, the berries are sent to a blender, and the resulting puree is peppered through a sieve. The second method is less laborious - the berries are placed in a juicer.
Sugar is poured into pure syrup. To prevent the drink from fermenting, closing it, add citric acid, which serves as a preservative. Bottles for vitamin blanks are recommended to be heated in the oven, the corks should be dipped in hot wax or paraffin.
The syrup, which is not boiled, has a rich aroma, retains useful components.
To prepare a drink in a cold way, you need to take 2 times more sugar than you get juice from berries. For 0.5 liters of liquid, 1 tsp is enough. citric acid.
Further storage of treats
Vitamin blackcurrant syrup, which boils over a fire for at least half an hour and rolled into disinfected glassware, does not deteriorate for up to 2 years. You can store a thick drink both in the cellar and in the pantry. When the container is opened, the jar with the treat is placed in the refrigerator and consumed within several days.
The syrup, which is prepared from currant berries without boiling, loses neither vitamins, nor pectins, nor minerals. However, such a drink cannot be stored indoors. Even in the refrigerator, blackcurrant syrup, covered with sugar and citric acid, begins to ferment after 2 weeks.
