Red currant and white currant berries contain from 4 to 11% sugar, 2-3, 8% organic acids, from 25 to 50 mg% of vitamin C, 0, 04-0, 2 mg% carotene, 5-8 mg% iodine, 1 , 7-4, 4 mg% coumarin and a large amount of pectic substances. Berries can be used both as a standalone product and as an excellent raw material for household preparations: syrups, juices, jelly.
Content:
- Juice of red and white currants
- Red and white currant syrup
- Red and white currant jelly
- Boiled jelly of red and white currants
Juice of red and white currants
Juice of red and white currant well quenches thirst, improves appetite, activates the activity of the intestine, has a diaphoretic effect and contributes to the excretion of uric salts.
Removing it from currant berries is not difficult. You can use an electric or auger juicer, a juicer, or simply squeeze the berries manually in a nylon sack after blanching, and if there are many berries, on a mechanical screw press.
Canned currant juice by hot pouring or pasteurization. In the first case, it is heated in an enamel pot to 85-90 ° C and poured into sterilized hot bottles, in the second, it is bottled and heated at the same temperature. The time of pasteurization depends on the volume, for example, in half-liter bottles - 8-10 minutes. In both cases, the bottles are then sealed. Natural juice of currant without sugar is very sour. They are acidified dishes, used as a cake mix for making homemade drinks, as well as instead of vinegar in canning fruits, berries and vegetables.
Red and white currant syrup
Aromatic and very good for making soft drinks syrup of red and especially white and pink currants.
Natural juice is mixed with sugar (1300 g of sugar per 1 l of juice), heated to 90 ° C and completely dissolved in sugar, then poured into sterilized hot bottles and hermetically sealed.
Currant juice with sugar is prepared so. 100 g of boiling 45% sugar syrup are poured into sterile hot bottles, immediately filled up with hot (90 ° C) natural juice to the top of the neck and sealed with rubber caps.
Red and white currant jelly
To make jelly, take freshly squeezed natural juice of slightly unripe red or white currant berries, mix with sugar (1,200 g of sugar per 1 liter of juice) and put into small sterile, dry jars.
On the jelly, place a circle of parchment dipped in vodka, and seal the jar with any plastic caps. Keep banks in a cool place, protecting against tremors, especially the first day or two.
Currant jelly will turn out dense and especially tasty and fragrant if you cook it on fruit sugar (a glass of juice is a glass of fruit sugar). In juices on fruit sugar, taste and aroma are more pronounced.
Boiled jelly of red and white currants
You cannot make boiled jelly with fruit sugar, that is, boiled, semi-solid currant juice with sugar, since already at 102-105 ° C fructose melts to form crystals.
In general, boiled jelly is a very durable product. It can be used both independently and for decorating cakes.
To prepare it, take the juice of slightly immature currant berries, boil it in small dishes, gradually adding a half dose (400 g) of sugar, and the other half (another 400 g) is injected in small portions before the end of cooking.
Readiness jelly is determined by the boiling point (107-108 ° C) or by eye. To do this, swipe the bottom with a wooden spoon, if the jelly is ready - the path remains. Prepacked jelly in sterile, heated over gas or in the oven small jars. Corked them after standing 8-10 hours with ordinary plastic caps.
