Смородина у власному соку! Найпростіша заготівля на зиму

Dear friends, in this video we will show you #howtocook #recipe #cookingtogether #food #cooking #blackcurrant #currants #preserving Currants in their own juice! The easiest preparation for the winter Ingredients Blackcurrants - 3 kg Sugar - 2 kg For this recipe, I take 3 kg of blackcurrants. I first washed the berries well, sorted them from twigs and leaves and left them to dry completely. Now I gradually pour 2 kg of sugar over the currants, mix them carefully and leave them overnight. My currants were very dry after washing, so they almost did not release juice overnight. This is absolutely normal. If the berries are dry and not damaged, they can only release juice when heated. You do not need to press them if you want the currants to remain whole. The next day, I pour the berries with sugar into a saucepan and put on a low heat. Blackcurrant is one of the berries richest in vitamin C. It contains many antioxidants, has a rich aroma and even after heat treatment, it perfectly retains its taste. That is why such preparations are always very popular. I gradually heat the berries, stirring them very carefully from time to time. After a few minutes, the currants begin to actively release their own juice, the sugar dissolves completely, and the syrup becomes beautiful and fragrant. The main thing is not to rush and not to make a strong fire. This way the berries will remain whole, not burst and will look beautiful in the finished preparation. When the currants boil, I boil them for about 5 minutes. If the berries are small, then even 3 minutes after boiling is enough. I remove the saucepan from the heat After that, I immediately pour the hot currants together with the syrup into prepared clean jars. For such a preparation, I like small jars the most. They are very convenient to use: I opened the jar and used it right away. I got 7 jars of 440 ml each and 1 jar of 500 ml. I immediately screw the lids on and leave the jars to cool completely. Look how beautiful it turned out! The berries remained whole, did not boil, and the syrup became thick, fragrant and very rich. In winter, such currants are simply irreplaceable. I very often use them for pies - I spread them on top together with syrup, and it turns out a wonderful natural filling. It also tastes great with pancakes, cheesecakes, ice cream, cereals or just with a cup of hot tea. Thank you for being with me! LEAVE YOUR COMMENTS AND SUGGESTIONS TO IMPROVE THE RECIPE 💜💜💜💜