Black Currant Syrup for Winter
Description
A winter preserve made at home. This recipe for currant syrup for winter is good because it is fairly easy to make, and the preserve turns out very versatile. You can use such syrup in desserts, as a topping for ice cream, and even make alcoholic liqueurs from it. The main thing is that such syrup is very healthy during the winter period, and children enjoy eating it.
Instructions
- 1
Step 1
1. To make the syrup, you can use water if the currants are not juicy enough and you want a thinner syrup. However, water is not necessary in this recipe at all—you can do without it if you want a thicker, more concentrated syrup.
- 2
Step 2
2. Making blackcurrant syrup for winter storage starts with removing the berries from their stems. Once cleaned, place the berries in cold water and rinse them thoroughly. Drain in a colander and let the water run off completely.
- 3
Step 3
3. You can extract the juice in several ways—a juicer, a meat grinder, a blender, or a potato masher. Whichever method you choose, what matters is the result. In this case, a juicer is used, so foam formed on the surface.
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Step 4
4. The resulting juice should be strained again through a sieve or passed through clean cheesecloth. This way, homemade blackcurrant syrup for winter will have the perfect consistency and no seeds. Add sugar to the strained juice.
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Step 5
5. At this stage, if necessary, you can add water and return the pot to the heat. After it comes to a boil, reduce the heat to a minimum and simmer, stirring occasionally. When the syrup reaches the desired consistency, pour it into sterilized jars that have been prepared in advance and seal them. Leave the jars upside down until the syrup has cooled completely.