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Gourmet idea about currants

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Three years currants have suffered, I did not want to really grow and bear fruit, and even aphids tormented her. Collected leaves only (for pickling cucumbers and tea). And black beauty berries! Lot. All varieties were early matured at the same time, in early July.

Part of bush №1
Part of bush №1
Part of bush №2
Part of bush №2

Those who have a bucket of crack currant, my idea is not useful. But the owners of a few bushes - just right.

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As a fellow traveler on the train, said an interesting idea. When you take milk from private owners, it does good if not to mix milk from different cows. Because each cow's unique composition of milk and bacteria, also different every day.

So why not do like with currants?

From life experience, I knew that black currant berries are very different in varieties.

  • size
  • thick skin
  • mellowness
  • keeping quality
  • aroma
  • Tasteful (not just sweet, it vskusovoy range)
  • Amount of gelling substances
  • ability to ferment

And our three different varieties. Average bush definitely went in the freezer, the skin is thick, the store would be perfect. A jelly pounded each variety separately. Wooden pestle. Sugar equally added 1: 1 by weight.

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We left the skin is thicker grades, it fragrant, sweeter and less juicy. At the right the berries are larger, low-lying, it was easier to beat, and... at the right sugar is poorly soluble, settled! Who would have thought that such a difference is in the berries.
We left the skin is thicker grades, it fragrant, sweeter and less juicy. At the right the berries are larger, low-lying, it was easier to beat, and... at the right sugar is poorly soluble, settled! Who would have thought that such a difference is in the berries.

Keep going in the refrigerator. If the amount were more substantial, the cellar would be involved.

Sterilize jars so

  • In cold electrooven put washed with soda cans
  • Close the oven and set the mode of 100 ° C
  • After 20 minutes, ready

Although we may eat it fast enough jelly we better prevent accidental fermentation of poorly prepared jars.

How do you like the idea?

I would be grateful for a subscription and chat :)

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