Of course, currants taste best fresh from the bush. If the harvest is too plentiful, the red, white and black berries can also be preserved in jars or boiled into jelly.

Boil currants

All currant varieties 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.

Black currants are very tart and form the basis for all recipes with cassis. Cassis is the French term for blackcurrants.

How to process currants:

  • Red, white and black currant jelly
  • Currant compote from all currant varieties
  • Blackcurrant to Cassis Liqueur
  • Addition to the rum pot

read fruits

Cleanliness is paramount when canning currants. This applies to the cookware, the glasses and the berries.

Use only very fresh currants. Sort the berries carefully and remove any shriveled, rotten or even moldy fruits.

Wash the berries before removing them from the pods.

Cook delicious currant jellies

For jellies, the cleaned and detached fruits are boiled and then pressed through a cloth. This allows the juice to drain. If you do not remove the panicles, the jelly will turn bitter.

The juice is mixed in a ratio of 750 ml of juice with 500 grams of canning sugar, boiled and poured into well-rinsed jars with metal screw caps while hot.

The jars are sealed and placed upside down on a cloth to allow the mass to cool. They can be kept for a year.

Pick up currants

For compote, the selected currants are filled into mason jars and doused with sugar water.

Seal the jars and heat them to 150 to 160 degrees for about half an hour, according to the canning device or oven manufacturer's instructions.

The currants become very soft when preserved and are delicious as a compote for dessert or warmed up over ice.

tips and tricks

Even grandmothers used the word "Einwecken" for preserving currants and other fruits. It is derived from the name of the then best-known manufacturer of preserving jars, the company "Weck".

Category:

Vegetable garden