Content
Red currant syrup can be prepared for the winter in the same way as compotes, preserves, jelly from this berry. Subsequently, desserts, drinks are prepared from it or consumed in its original form as a sweet dessert for tea.
Useful properties of currant syrup
The drink is useful primarily for digestion. If consumed before meals, it stimulates the appetite, if after - it helps to digest food. In addition, it has a tonic and tonic effect on the body. Improves blood composition, enhances immunity.
Currant syrup contains many vitamins and microelements. Its regular use has a good effect on overall well-being. It is especially useful in winter when there is a shortage of fresh fruits. helps to avoid hypovitaminosis, and in the cold season is an indispensable preventive and therapeutic agent.
How to make currant syrup
The syrup is obtained from natural juice of black or red currant, boiled together with sugar, citric acid and aromatic additives. It can be used in the preparation of sweet products, for example, in the composition of creams, in the form of fillings for baking, for cereals, jelly, and so on. If you make a drink from a syrup, you need to dilute it with carbonated or acidified drinking water and use it through a straw.
You can prepare syrup both by cooking, that is, hot, or without it. To obtain a syrup without heat treatment, you need the following:
- squeeze the juice from ripe juicy fruits that are not damaged;
- strain the resulting extract;
- add sugar, citric acid to the juice, the recommended ratio is 350 (ml): 650 (g): 5-10 (g);
- stir until all preservative ingredients are dissolved;
- strain the syrup;
- pour into clean dry bottles, close them with corks, seal with sealing wax or fill the neck with paraffin;
- store in a cool, dry place where there is no sunlight.
The syrup prepared in this way is not subject to sugaring, retains the taste and aroma of fresh fruits.
To prepare syrup hot, you need:
- take ripe, healthy fruits;
- clean currants from twigs, rinse with cold water;
- any of the available ways to get juice;
- strain the extract, heat over a fire, but do not bring it to a boil yet;
- add sugar, about 0.7 liters of juice - 1.5 kg of sugar;
- cook over low heat until the sugar is completely dissolved;
- bring to a boil and simmer for up to 5 minutes;
- add citric (tartaric) acid, about 1 kg of sugar - 5-10 g;
- boil for a couple more minutes, remove from heat;
- pass hot syrup through a gauze filter;
- cool;
- pour into sterilized jars;
- roll up boiled lids.
The foam that forms at the beginning is not removed; it can be broken with a slotted spoon. At the end of cooking, a lot of foam also accumulates, so it needs to be removed and removed.
Homemade currant syrup recipes
You can prepare currant syrup for the winter at home.The product will retain all the aromas and colors of fresh berries, as well as most of the nutrients necessary for a healthy life.
Red currant syrup recipe
Ingredients:
- currants (red) - 1 kg;
- sugar - 2 kg;
- water (boiled) - 0.4 l;
- citric acid - 8 g.
Peel the currants from the stalks, leaves and rinse. Transfer the berries to a bowl and mash with a wooden spoon. Pour in water, stir everything well and strain through a cotton cloth. Add granulated sugar to the resulting liquid, cook over low heat until a thick consistency appears. At the end, throw citric acid, roll up in jars.
Red currant jelly syrup
Ingredients:
- currants (red or white) - 1 kg;
- sugar - 0.8 kg.
Take slightly unripe red currant berries. Without adding water, get juice from them. Boil, add sugar gradually, in parts. The first half during cooking, the second - shortly before its end.
To determine the readiness of the jelly, you need to run a wooden spoon along the bottom of the pan. The remaining trace in the form of a track will indicate that the desired consistency has been achieved.
Transfer the hot mass to dry sterile jars, after 8 hours, roll up with plastic (airtight) lids. Red currant jelly can be used independently, for example, for tea, to decorate pastries with it.
Strong jelly recipe
Throw the peeled and well-washed currants on a sieve, transfer to a basin. Heat until steam appears. Rub through a sieve to obtain juice, add sugar to it.
Ingredients:
- red currant juice (freshly squeezed) - 1 tbsp.;
- granulated sugar - 1.5 tbsp.
Put the basin on fire. As soon as the syrup boils, set aside and skim off the foam. After 20 minutes, return to the fire and repeat again. Continue this way until the liquid thickens and foam no longer forms. Pour hot jelly into jars and close the lids after 24 hours. All this time they should be open. Jelly is served with buns, puddings, casseroles.
Blackcurrant syrup recipe for the winter
Berries must be taken ripe, without defects. Remove them from the brush, rinse with running water. Crush the berries with a wooden mortar (spoon), let stand for one or two days. This must be done in order to prevent the development of the gelling process, since there are many pectin substances in currants. During these two days, a weak fermentation takes place, during which the pectin is destroyed, the taste and color are improved.
Drive the resulting juice through a multilayer gauze filter, then mix with sugar. A liter of juice will take about 2 kg of granulated sugar. It is better to take enameled dishes, but check that there are no damages on the inner walls. Cook for 10 minutes, stirring and removing foam. Toss tartaric (citric) acid into a saucepan shortly before completion. For 1 liter of syrup, you will need 4 g of powder. Strain the hot concentrate again in the same way and pour it already chilled into a prepared container.
Blackcurrant jelly syrup
Ingredients:
- currant (black) - 1 kg;
- sugar - 0.25 kg.
Mash the berries and bring to a boil in a saucepan. Keep on low heat for about 10 minutes, then get juice from them by squeezing. Put the resulting liquid on the fire again, boil, add sugar. Cook for no more than 20 minutes.
How to make a syrup sauce
Ingredients:
- currants (any) - 1 kg;
- sugar - 1.5 kg;
- cinnamon;
- nutmeg.
Rub the properly prepared berries through a sieve (colander). Add sugar to the puree and mix well with a mixer. Transfer to a saucepan with a wide, thick bottom, turn on the heat. When it boils, add spices and cook for a few more minutes over low heat. Prepare sterilized jars at the same time.Pour hot syrup into them, roll up.
Calorie content
Currant syrup is a mixture of berry juice and a lot of sugar. Therefore, the calorie content of such a product is quite high.
B (proteins, d) | 0,4 |
F (fats, g) | 0,1 |
U (carbohydrates, g) | 64,5 |
Calorie content, kcal | 245 |
Terms and conditions of storage
You can store currant syrup in the refrigerator. This is the best place to preserve it, especially if the blanks were made cold, that is, without boiling. Heat-treated syrups can be kept in a basement, closet, or any other cool, dark place.
Conclusion
Red currant syrup contains a lot of vitamin C as well as many other important substances. Therefore, having made a preparation for the winter, you can protect yourself from colds, hypovitaminosis and other seasonal diseases.
