Reduce currants »This is how it works

Reduce the currants

All can be boiled down Currant varieties. 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 name for black currants.

This is how currants can be processed:

• Red, white and black currant jelly
• Currant compote from all types of currant
• Black currants with cassis liqueur
• Addition to the rum pot

Pick the fruits

Cleanliness is the top priority for canning currants. This applies to the cookware, the glasses and the berries.

Use only fresh currants. Select the berries carefully and remove any wrinkled, rotten or even moldy fruits.

Wash the berries before removing them from the panicles.

Boil down delicious currant jellies

For jellies, the fruits that have been cleaned and loosened from the panicles are boiled and then pressed through a cloth. This allows the juice to drain off. If you don't remove the panicles, the jelly will turn bitter.

The juice is mixed in a ratio of 750 ml of juice with 500 grams of preserving sugar, boiled and poured into well-rinsed glasses with metal screw caps at boiling temperature.

The jars are closed and placed upside down on a cloth so that the mass can cool down. They leave for a year store.

Preserve the currants

For compote, the selected currants are filled into preserving jars and poured with sugar water.

Seal the mason jars and heat them according to the instructions of the manufacturer of the canning device or the oven at 150 to 160 degrees for about half an hour.

The currants become very soft when they are canned and are very tasty as a compote for dessert or warmed up on ice.

Tips & Tricks

The word “preserving” was already used by grandmothers for canning currants and other fruits. It is derived from the name of the most famous manufacturer of preserving jars at the time, the “Weck” company.