Blackcurrant mashed with sugar
The most vitamin, the most popular in the cold and a very simple supply for the winter is blackcurrant, grated with sugar. In the autumn-winter season, fresh currant harvesting is an indispensable tool for the prevention and treatment of colds, for strengthening immunity and just for tasty tea parties. By the content of vitamin C, blackcurrant gives odds to citruses, yielding only to rose hips - and it is ascorbic that is responsible for strong immunity in the off-season.
But, if we cook currants, during the heat treatment the valuable vitamin will be destroyed. Therefore, I offer you, instead of jam, a “raw” preparation - currants, grated with sugar. We have been making such a reserve for the winter every year for many years. The main condition - sugar and berries are taken in a ratio of 2: 1, that is, sugar is twice as much as currants.
Due to the preservative properties of sugar, “jam without cooking” is perfectly stored for a long time, while maintaining all the usefulness. And they, in addition to ascorbic acid, are full in currants. Youth Vitamin E; company of vitamin B group, necessary for strong nerves and memory; vitamin P, vascular strengthening; carotene, which, when absorbed, turns into vitamin A, which increases vigilance and immunity.
Currant is a powerful remedy against viruses. Phytoncides contained in it can defeat SARS and the flu. High potassium content positively affects the work of the heart, and pectins cleanse the body of "bad" cholesterol. And also - this healthy berry is very tasty!
Ingredients for the preparation of blackcurrant, mashed with sugar
- 1 kg of black currant;
- 2 kg of granulated sugar.
We also need dry sterile glass containers. The most convenient is the jar with a capacity of 0.5-1l.
There is no need to roll the rubbed currant with metal caps: the stock is well worth a year or more under tight plastic or screw caps.
The method of preparation of blackcurrant, mashed with sugar
Ripe berries of currant without tails, pour cold water and rinse; catch hands in a colander and wait for the glass of water and berries to dry out a bit.
There are several ways to process currants.
The first - more time consuming and long, but allowing you to save more benefits in the berries. Rub currants with sugar with a wooden spoon in an enameled, stainless or plastic bowl.
It is undesirable to use a metal spoon and aluminum utensils, since when they come into contact with them, an oxidation reaction occurs, vitamins are destroyed, and jam can acquire a taste of metal.
But if you are in a hurry, you can try second, The “high-speed” option is to twist the currants in a meat grinder. Add sugar to the berry puree, mix thoroughly, place in prepared sterile, dry jars and tightly close with sterile lids.
There are also third option, combining in itself the benefit of the first and the speed of the second - crush the berries with sugar in a crush for mashed potatoes, preferably wooden. It is not necessary to crush all the berries to one - even tastier when whole berries are found in the jam in some places. It is very interesting to figure out such a sour "surprise".
An important point - we fill the banks not to the top, but leaving a little, a couple of centimeters, free space. So you need to do so that the jam does not run out of the can, when the sugar begins to melt and the supply volume increases.
Store harvested currants in a cool, shaded place. It’s not necessary in the refrigerator - the jam will stand well in the pantry, on a warm glazed loggia or in the cellar.
You can make delicious tea from currants, grated with sugar, stirring a couple of teaspoons of the stock in warm boiled water (not in boiling water - to preserve vitamins saved from the summer).
And from blackcurrant it turns out an excellent filling for grated pie. Imagine how cool it is in winter to drink currant tea with a slice of crumbly cake, breathing in the aroma of berries and dreaming of a new sunny, generous Summer!