Blackcurrant syrup for the winter: step by step recipe, storage

Blackcurrant is not only rich in vitamins, but also contains essential oils, organic acids, pectins, silver. When eating berries, immunity is strengthened, vision improves, he alth is restored. 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, blackcurrant syrup always turns out fragrant and beautiful. The rich color drink is added to ice cream and desserts.

Cooking specifics

Syrup takes a long time to make by hand, many women first put the berries in a juicer, where they turn into a thick liquid and into a cake, from which delicious jam is obtained.A fragrant blackcurrant drink is prepared in 2 ways, with one, the berries completely retain all the healing components, but the syrup quickly sours. During the brewing process, some of the vitamins are lost, but the drink does not deteriorate for a long time even indoors.

Feature selection of ingredients

Fresh berries are used to prepare the syrup. If the juice is not boiled, 2 kilograms of sugar are added 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 properly prepare the container?

Syrup is conveniently stored in glass jars with a volume of 1 liter or more. Each container is carefully examined, do not use dishes on which chips are found. The selected container must be washed with water and soda or mustard powder. So that the drink does not spoil, does not become moldy, the jars are disinfected from fungi and bacteria by sterilization:

in a pot of boiling water;
in a double boiler;
microwave;
in the oven;
in the electric grill.

Disinfection time depends on the volume of the container. Liter containers are sterilized for a quarter of an hour, 3 liter cans - 30 minutes. When heating in the oven, the dishes are placed on a cold grate, and then the temperature is raised to 180-200 ° С.

How to make currant syrup for the winter

Drink from berries improves appetite, stimulates the functioning of the intestines and stomach. For long-term storage, the syrup must be boiled before rolling.

In a hot way

Currants are separated from twigs, cleaned of leaves and debris, washed, put in a colander. When the water drains, the berries are transferred to a bowl, pressed lightly to soften them:

The mass is combined with water and put in a saucepan over a high fire, which is reduced when boiling.
Currants are boiled for at least half an hour, stirring constantly with a wooden spoon so that the berry mass does not burn.
To remove the bones, separate the pulp from the juice, filter through a sieve into a deep pan, which is covered with a towel.

The process takes 3-4 hours. During this time, they wash, sterilize and dry, turning upside down, the container for the syrup. The juice separated from the berries is put 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.

The cold way

Fresh currants need to be sorted out, rotten fruits removed, and the rest washed well and squeezed out the juice. To do this, the berries are sent to a blender, and the resulting puree is filtered through a sieve. The second way is less laborious - the berries are put 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 warmed up in the oven, corks dipped in hot wax or paraffin.

A syrup that does not boil, 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 goodies

Vitamin blackcurrant syrup, which boils over a fire for at least half an hour and rolls 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 of treats is placed in the refrigerator and consumed within a few days.

Syrup, which is prepared from currant berries without boiling, does not lose any vitamins, pectins or minerals. However, such a drink cannot be stored at room conditions. Even in the refrigerator, blackcurrant syrup sealed with sugar and citric acid begins to ferment after 2 weeks.