Of course, currants taste best fresh from the bush. If the harvest is too plentiful, the red, white and black berries can also be very well preserved in jars or boiled into jelly.
How can you preserve currants?
Cooking currants is achieved by picking them, washing them and removing them from the panicles. To make jelly, the juice is boiled and boiled down with 750 ml of juice to 500 g of preserving sugar. For compote, the berries are placed in jars, poured with sugar water and heated to 150-160 degrees.
Cooking currants
All types of currants can be preserved. It must be taken into account that the white fruits have a rather mild aroma, while the red berries taste sweeter and only slightly tart.
Blackcurrants are very tart and form the basis for all cassis recipes. Cassis is the French name for black currants.
How to process currants:
- Red, white and black currant jelly
- currant compote made from all currant varieties
- Black currants with cassis liqueur
- Addition to the rum pot
picking fruits
Cleanliness is the top priority when canning currants. This applies to the cookware, the glasses and the berries.
Only use very fresh currants. Pick the berries carefully and remove any shriveled, rotten or even moldy fruits.
Wash the berries before removing them from the clusters.
Cooking delicious jellies from currants
To make jellies, the cleaned fruits, removed from the panicles, are boiled and then pressed through a cloth. This allows the juice to drain out. If you don't remove the panicles, the jelly will be bitter.
The juice is mixed in a ratio of 750 ml of juice with 500 grams of preserving sugar, brought to the boil and poured into well-rinsed jars with metal screw caps while boiling hot.
The jars are closed and placed upside down on a cloth so that the mixture can cool down. They can be stored for a year.
Waking currants
For compote, the selected currants are put into preserving jars and covered with sugar water.
Close the mason jars and heat them at 150 to 160 degrees for about half an hour, according to the canner manufacturer's instructions or oven instructions.
The currants become very soft during canning and are delicious as a compote for dessert or warmed over ice cream.
Tips & Tricks
The word “preserving” was already used by grandmothers for canning currants and other fruits. It is derived from the name of the best-known manufacturer of preserving jars at the time, the “Weck” company.
