Golden currant: recipes for the winter, TOP 3 options for jam and preserves

Among gardeners, golden currants are not as popular as, for example, red or white currants. However, these black fruits contain a large amount of valuable substances: organic acids, carotene, vitamins and pectin. Golden currant recipes for the winter will help prepare a tasty and he althy treat with a bit of summer at the same time.

Features of preparing golden currants for the winter

Before making a preparation of golden currants, it is necessary to properly prepare the berries: tails must be removed from each fruit, then they are thoroughly washed and dried on a paper towel.

Because black currants are quite dense, they should be crushed or made into a sweet syrup from sugar and boiling water to obtain juice.

Blackcurrant has no sourness, so the amount of sugar is adjusted depending on personal preference.

How to choose berries?

For the preparation of a delicious preparation, berries of medium ripeness are selected. They should have an even color and elastic skin. Currant branches that are too dry indicate that it has overripe, and such fruits will lose their integrity during the heat treatment process. The best option is to use only harvested berries.

Preparation of containers

First of all, glass containers for conservation are thoroughly washed with soda solution. Next, any convenient method for further sterilization is selected: processing in a hot oven, microwave or steam. The final stage is the pasteurization of the filled jars in a pot of boiling water.

Best Recipes

To make the berry preparation really tasty and fragrant, you need to choose the best recipe for its preparation.

Jam with orange and lime

Citrus ingredients not only enrich the preparation with valuable vitamins, but also give it a perfect taste. In addition, slices of orange right in the treat will look original. What you need:

• currant - 2 kilograms;
• granulated sugar - 1 kilogram;
• water - 250 milliliters;
• orange - 1 piece;
• lime - 1 piece.

Peel the berries from twigs and ponytails, and then rinse thoroughly several times. Next, a sweet syrup is prepared: the berries can be mashed with a fork or pour boiling water.It is better to choose the second option - so the berries will remain intact. Add a glass of water to a separate bowl, add granulated sugar and boil.

Berries are thrown into hot syrup and kept for ten minutes. Citrus fruits are cut into slices, seeds are taken out. Fruits are added in parts to the syrup, taking an acid test.

It remains to pour the jam into a container and roll up. The filled jars are turned over, wrapped in a warm blanket and left for a day. Then the containers are sent for storage.

Jam with lemon and cardamom

Sour citrus product acts as a natural preservative and acidifier. Cardamom is a well-known spice with an incredible aroma. What you need for the original tandem:

• currant berries - 2 kilograms;
• granulated sugar - 1 kilogram;
• lemon - thing;
• cardamom - teaspoon.

The first step is to prepare the main ingredient. Next, the golden currant berries should be twisted through a meat grinder until smooth. Sugar is poured into the berry mass, mixed thoroughly and put on the stove. Add 50 milliliters of water as needed.

Boil the mixture and simmer for ten minutes. At this stage, lemon juice is introduced and sprinkled with cardamom.

Stand for three minutes and roll into sterile containers. Then the containers are left for a day at room temperature, and then they are put away for storage.

Golden currant jam

Jam differs from jam in its smooth and delicate texture. To obtain such a workpiece, a sieve is used. What you need:

• currant berries - 1 kilo;
• granulated sugar - 800 grams;
• lemon - thing;
• water - 250 milliliters.

Prepared currant fruits are poured with cold water for half an hour. Then they are placed in a deep bowl, boiled and simmered for ten minutes. As soon as the berries become soft, the fire is turned off and the mass is allowed to cool.

Then, using a sieve, crush the resulting mass and bring the mixture to a homogeneous state with a spoon.

Sugar is added to the mass, mixed and boiled again. After ten minutes, add lemon juice and turn off the stove. It remains to wait until the mixture thickens, and pour it into sterile containers. Jars are screwed with metal lids and put away for storage.

Storage rules for the finished product

Preservation, which was prepared and rolled up according to all the rules, and also passed the sterilization stage, can be stored for up to three years or until it loses its taste. Containers with jam or jam should be stored in a dark, relatively dry and cool place.For this purpose, a cellar, basement or refrigerator is suitable. Containers with a nylon lid are stored for three months in the refrigerator.

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