Blackcurrant compote. Blackcurrant compote How to make delicious blackcurrant compote

Summer is the time when berries and fruits ripen, so every housewife strives to save the harvest for the winter. Bright currant compote is distinguished by its aroma and abundance of substances beneficial to the body. In order to preserve vitamins in a tasty drink, it is important to follow the technology step by step. Incorrect heat treatment or an unsuccessful combination of components can cause cans to explode, so you need to choose a proven recipe.

Product Features

The tasty berry is difficult to confuse with other fruits. Small black “pearls” are covered with a dense skin with a slight waxy coating. Almost all above-ground parts of the plant have a scent, which allows them to be used in cooking.

The currant drink has a rich red color and an original aroma. The sweetish-sour compote is often drunk in cold weather, helping the body cope with colds and seasonal infections. The abundance of ascorbic acid improves immunity and removes harmful substances from the body.

One hundred grams of fresh raw materials contain only 44 kcal and special “burning” components - the product speeds up metabolism and improves mood, which is indispensable in winter. It is worth remembering that the concentration of beneficial substances is very high, which is not always perceived by the immune system. Patients with allergies should avoid currant compote.

The amazing aroma of the berry is manifested both alone and in combination with red currants. Compote contains a lot of fruit acids, which can irritate the digestive system in people with gastritis and ulcers. Experienced cooks leave less of the main product, preferring less “aggressive” additives.

Classic recipe - compote legend

This proven method is very simple and takes little time to prepare. The resulting drink has a rich color and aroma. Ingredients for a three-liter jar:

currants – 500 g;
sugar – 1 glass;
citric acid - a third of a teaspoon.

The berries are thoroughly washed and sorted out from spoiled specimens that can explode the canned food. The sterilized container is filled to a quarter of its volume with aromatic material, poured boiling water over it twice, left for 15 minutes and drained. Before the last stage, sand and lemon syrup are boiled from the liquid. The workpiece is filled to the hangers, rolled up with a lid and wrapped in a towel.

The classic recipe can be slightly modified and take fruit on a branch with leaves. The aromatic and concentrated drink is diluted to taste before drinking. For a 3-liter glass container you need:

sugar – 350 g;
berries – 500 g;
vanillin – 1 sachet.

To prevent the product from exploding, before canning, be sure to wash the raw materials, carefully inspect all the currants and remove rotten berries. Place currants in a hot jar, pour boiling water over them and leave for 30 minutes. The liquid is drained into a saucepan, sugar is added and brought to a boil. The syrup is added to the product with vanillin and closed with a lid. If there is no cool place to store the drink, then before rolling it is better to sterilize it for a quarter of an hour.

Supplement Options

Gourmets prefer to combine different ingredients in one dessert. A rich berry easily overpowers the taste of its “neighbor,” so you need to choose the right combination. Heat treatment for different types of raw materials can also be different, which will negatively affect the final result.

The concentration is easy to adjust yourself. If you need a rich taste, then it is better to take double the amount of raw materials. As a result, the liquid will be stronger and brighter in color.

Add apples

Summer residents often face the problem of an abundance of early fruits that are poorly stored. Culinary experts advise preparing them for the winter with black currants. To prepare 3 three-liter jars of a delicious drink, you need:

apples – 10 pcs.;
berries – 700 g;
sugar – 1.5 kg.

The raw materials are sorted, washed and cut into slices, water is measured. Products are poured into hot dishes in layers, which should be poured with boiling water. Decant into a saucepan and make a concentrated syrup from the sweet sand. The bubbling compote is carefully added up to the hangers and rolled up with a lid. The canned food is turned upside down, wrapped in a blanket and left to cool.

Citruses – exotic notes of the drink

An unusual taste is obtained when combining berries with orange. The delicate aroma with rich sourness will tone you up in cold seasons. Components needed:

fruits - 1 liter jar;
citrus – half;
sugar – 350 g.

The berries are washed, the fruit is chopped and placed at the bottom of the jar. The raw materials are scalded with boiling water for five minutes, the water is decanted and syrup is prepared. The bubbling sweet concentrate is poured into the food, rolled up with a lid and wrapped in a towel.

To enhance the taste, you can add lemon juice to the drink. Gourmets recommend combining it with cinnamon or ginger root. An excellent aromatic bouquet is obtained when combined with dry mint and lemon balm.

With sea buckthorn

The exquisite fruits of the plant smell good and contain many useful components that help cope with the seasonal blues. In combination with orange berries, the dessert will receive a rich color and amazing aroma. The ingredients are:

sea buckthorn – 1 kg;
currants – 500 g;
water – 1 l;
sweet sand – 1 kg.

The products are washed under the tap, sorted and the stems are removed. Bring the water to a boil, add sugar and heat for 10 minutes. The raw materials are placed in a saucepan, poured with syrup and kept on fire for 5 minutes. The workpiece is carefully packed into jars and rolled up. It is better to store preserved food in a cool place. If there is no cellar, then the compote is sterilized.

With cherry

Cherry is a favorite component for compote, which combines well with blackcurrant. A rich, tasty drink cannot be stored for longer than a year, otherwise hydrocyanic acid will begin to release from the seeds. If you remove the raw material from the middle, the dessert will last for more than 24 months. For a three-liter jar you need the following ingredients:

fruits - two glasses;
sugar – 700 g;
citric acid - a pinch;
water – 3 l.

The products are sorted, removing spoiled berries, and left to drain in a colander. If you have frozen cherries, you don’t need to soak them. Add sugar and lemon into boiling water and cook over low heat until the crystals disappear. Add fruit to the bowl, boil for ten minutes and pour into sterile jars.

With raspberries

This burgundy-colored berry cocktail looks great in a cup and will delight you with its pleasant taste in cold weather. To preserve maximum beneficial properties, the dessert is prepared without pre-cooking. For a liter container you need:

fruit mixture – 400 g;
sugar – 1 glass;
liquid – 1 l.

Blanch the currants for 5 minutes, then transfer them to the bottom of a glass container. At the same time prepare syrup from raspberries and water with sugar. The workpiece is slowly poured over the shoulders with boiling moisture and fruit, left for 5 minutes, the liquid is drained, heated again and the container is filled. The preservation is covered with lids and tightly wrapped with a blanket.

With cranberries

The original sour compote is easy to prepare from two types of popular berries. A huge amount of vitamins combined with an unusual taste will keep the body in good shape even on the most inclement winter days. For a three-liter jar you need the following components (in grams):

currants – 500;
cranberry – 250;
sugar – 200.

The raw materials are placed in a sieve and blanched in water for 3 minutes. Strain the syrup into a saucepan, add sand and cook over low heat. A container is filled with berries, poured with concentrated syrup, rolled up with a lid and wrapped in a blanket. The abundance of acid in both cultures allows the dessert to be preserved without sterilization.

Currant compote is a flavorful drink that is easy to prepare for the winter. To ensure that healthy berries are not deprived of vitamins, it is important to carry out proper heat treatment. Original combinations of fruits will allow you to get unusual flavor combinations.

This garden berry has special properties that benefit the human body. Blackcurrant compote is unique. When preparing it, only ripened berries are used, which enrich the drink with active biocomponents that are easily absorbed by the body. Due to the fact that at the stage of compote preparation the berries are subjected to heat treatment, some of the beneficial substances are lost. However, blackcurrant compote for the winter still brings to us decent reserves of vitamins, beta-carotene, ascorbic acid, potassium, calcium, phosphorus and other elements. A drink made from this berry stabilizes blood glucose levels, prevents the onset of diabetes, and normalizes the functioning of the gastrointestinal tract and metabolism. It is recommended to drink currant compote for ulcers, colds, and for preventive purposes. In a word, black currants are good; you should definitely make preparations for the winter. Home economics advice has always abounded in blackcurrant recipes for the winter, so easy is this berry to prepare simple and delicious dishes.

With its use, you can prepare a healthy drink without much hassle, which will bring you pleasure on winter evenings.

Ingredients:

black currant berries – 950 g;
granulated sugar – 350 – 370 g;
water – 3 l.

How to cook blackcurrant compote:

Three-liter jars intended for storing compote are washed using baking soda and sterilized over steam.
The berries must be washed well and given time for all the water to drain.
Pour water into a saucepan, put it on the stove, add sugar and prepare the syrup, stirring until completely dissolved.
Berries in the specified quantity are poured into each jar, and boiled syrup is poured up to the neck of the container.
The jar is rolled up with a metal lid, pre-treated with boiling water.
The compotes are placed upside down on the lids and covered with a blanket. It should be kept until it cools completely. Storage is organized in a dark, cool room.

If after cooking you still have strawberries, you can use them to make or, instructions for making which we have also included in our collection of recipes on the site.

Currants, raspberries and lemon balm

When combined, the berries give a unique taste. Compote is very useful for colds.

Ingredients:

currants – 800 gr;
raspberries – 200 gr;
sugar – 1 kg;
water – 1 l;
half a lemon;
lemon balm - 2 - 3 branches.

How to cook blackcurrant compote:

Currant berries must be sorted and washed, then doused with boiling water.
Pour currants (up to half) into clean, sterilized jars, throw in lemon and lemon balm.
Pour water into a bowl and put it on fire. When it boils, add sugar and raspberries into the pan, let it boil until it boils again, and turn off the heat under it.
Fill the jars with berries with the prepared syrup and leave for about fifteen minutes.
Carefully pour the water into the saucepan, boil again and fill the jars, immediately rolling up their lids.
The jars are turned upside down, covered and kept until cool.

Currant compote

According to most housewives, this recipe allows you to prepare the most delicious currant compote.

Ingredients:

black currant – 1 kg;
water – 2 l;
granulated sugar – 500 gr.

Blackcurrant compote:

We recommend sorting out the berries, choosing medium-sized ones for canning (larger ones will burst), rinsing them under cool water.
A three-liter jar, sterilized in advance, is filled to half with berries.
Carefully pour boiling water into the jar. In this case, you must try to pour it onto the berries, and not along the glass sides.
You should wait about ten minutes for the compote to infuse.
During this time, we sterilize the metal lids.
Pour the water back into the pan, boil again, add sugar.
Pour the prepared syrup over the berries a second time and immediately roll them up.
The jars with compotes are turned over, checked for sealing, and left in this position until they cool down.

Black currant compote for the winter

This berry, prepared in the form of a compote with sugar, will completely retain all its taste characteristics and vitamin reserves, even if it boils over during the cooking process.

Ingredients:

water – 1 l;
sugar – 550 – 800 gr;
black currant berry – 270 – 300 g per half-liter jar.

Blackcurrant compote for the winter:

The berries should be carefully sorted, selecting ripe, healthy and dense ones. Using small scissors, remove the remaining inflorescences and stalks. To make it easier to remove debris, it is recommended to use a flat surface set at an angle and covered with a towel. The fruits rolling down it will be cleaned, leaving all the debris on the fabric.
The currants are placed in a colander and washed.
As soon as the water has completely drained, the berries are placed in jars and filled with freshly prepared syrup.
We cover the jars with lids, place them in a container with water and sterilize them (half-liter containers - no more than ten minutes, liter containers - up to fifteen minutes).
To close such a compote, you need to use glass or varnished lids so that the syrup does not turn purple.
In some southern regions, black currant compote is prepared without sterilization. Only the lid and the jar are subjected to this procedure. If you want to roll up more berries, they are poured into jars up to their shoulders. And if we are preparing compote for drinking, then you need to put no more than half the container of berries. In each of the options, freshly boiled syrup is poured, prepared at the rate of 300 grams of sugar per liter volume of water.
The jars are closed, cooled and sent for storage. The peculiarity of this compote is that it can be stored for no more than twelve calendar months.
In winter, having uncorked one of these compote jars, you can remember the summer days by inhaling the aroma of the drink.

Assorted currants

Compote of currant berries is enriched with vitamins. Especially when not only black, but also red currants are used for its preparation, the ratio of which is 5 to 1. However, there is one feature - you can take as many berries as their availability allows.

Ingredients:

per liter of volume sugar – 200 g;
cloves, cinnamon, nutmeg (optional).

Blackcurrant compote recipe:

Currant berries are removed from garbage, washed and dried. At this point, it is necessary to remove all damaged fruits. The stalks are removed at the moment when the dried berries are placed in jars.
Glass jars are washed in advance with baking soda and sterilized.
A layer of red berries is placed in each jar, followed by black currants. The total height of the berries should not exceed two-thirds of the container.
Pour boiling water over the berries and let it brew.
Drain the water into the pan and add sugar. It is necessary to take into account that granulated sugar is added at the rate of one glass for each volumetric liter of container, and not for the amount of liquid poured from cans for preparing syrup.
For every three liters of liquid, you can add from 6 to 9 cloves, nutmeg and cinnamon, half a small spoon.
Bring everything to a boil and immediately remove from the stove.
While the syrup is being prepared, the lids for the jars must be boiled in a separate container.
Fill the jars with berries again, to the very top, and screw them on with heated lids.
The rolls are turned over onto lids and stored until completely cooled. After this, they are moved to a dark, cool place for safekeeping until the onset of winter cold.
The process of preparing compote in this way is somewhat tedious, but the result exceeds all expectations.

You can also prepare red currants, the preparation of which will not take much of your time.

Natural blackcurrant compote

The compote prepared according to this simple recipe turns out to be very tasty, rich and very healthy for the body.

Ingredients:

Everything is taken from the calculation of preparing compote in half-liter jars:
granulated sugar – 100 g;
boiled water – 2 tablespoons
glass of currants

Cooking method:

Currant berries are sorted from the remaining inflorescences and stalks, and fruits affected by insects are removed.
Glass jars along with lids are washed in advance and sterilized.
The berries, sprinkled with sugar, are placed in a container and compacted by gently tapping the glass sides.
Boiled water is added to each jar.
The jars, covered with lids, are placed in a pan of water. At a temperature of eighty degrees they are kept for twenty minutes, and if the water is boiling - no more than ten.
Natural compote is ready!

Compote without sugar

The recipe has one difference - sugar is replaced with citric acid. The compote drink acquires an extraordinary taste and is very refreshing.

Ingredients:

All components are taken based on a three-liter jar:

black currant berries – 4 cups;
lemon – 2 g;
water - in quantities that the container will hold.

Blackcurrant compote for the winter recipe:

The currants are pre-selected, cleared of debris and remnants of inflorescences with stalks.
Glass jars are washed thoroughly and the lids are doused with boiling water.
The dried berries are placed in jars, citric acid is added, boiling water is poured over everything, and we cover with lids.
The jars are placed in a large pan, the bottom of which is covered with dense material in four layers.
Place the pan on low heat, bring the water to a boil and sterilize the jars of berries for no more than thirty minutes.
Having finished sterilizing, the lids are immediately rolled up.
To further warm up the compote, turn the jars over onto their lids and wrap them in warm clothes until they cool completely.

Conclusion

There is probably no such simple and tasty drink as compote made from black currant berries. Opening it in winter, you will repeatedly praise yourself for your diligence in using blackcurrant preparations for the winter.

Blackcurrant compote, the recipe for which we will consider below, is an ideal drink for winter. It is rich in vitamin C, as well as other elements, quickly relieves thirst and improves immunity.

How to prepare blackcurrant compote? The recipe for such a drink requires the use of only two main ingredients: berries and granulated sugar. It should also be noted that it is done quite quickly. That is why such compote is very popular among modern housewives.

Compote recipe for the winter

During the harvest season, black currants are very cheap. If you grow this berry yourself, then such a drink will cost you pennies.

So what products do we need to make a delicious and rich blackcurrant compote? The recipe for this drink requires the use of:

granulated sugar - about 600 g;
freshly picked black currants - 1 kg;
drinking water - 5 l.

Processing the berries

How are blackcurrants processed? Compote (recipes for the winter are presented in this article) from such berries should be prepared only from freshly harvested product. It is carefully sorted, and then placed in a colander and washed thoroughly. Next, the currants are distributed into three-liter sterilized jars. They are filled ½ or 1/3 full.

Cooking process

How should you cook blackcurrant compote? The recipe for such a tasty and healthy drink requires first preparing the syrup, and only then proceeding to pour it into jars.

To do this, pour plain water into a large saucepan and bring it to a boil. Next, pour granulated sugar into it and stir until all the crystals are completely dissolved.

Having prepared the syrup, remove it from the stove and immediately pour it into previously prepared jars. They are filled to the neck and left in this form for 5-15 minutes. During this time, the syrup should change color, become rich and aromatic.

As time passes, the colored liquid from the jars is poured back into the pan. It is boiled again and also poured into containers with berries. This time, the jars are rolled up with boiled lids, turned upside down and wrapped in a warm blanket. A day later the compote is put into the cellar. It can be used only after several weeks. During this time, the drink will absorb the aromas of the berries and become richer, tasty and healthy.

Blackcurrant compote: quick recipe

If you do not have a cellar or basement, then you can store currant drink in the refrigerator. In this case, the method of preparing it is greatly simplified.

So, to implement the presented recipe, we will need:

granulated sugar - about 600 g;
freshly picked black currants - 1 kg;
citric acid - 1/3 dessert spoon;
drinking water - 5 l.

Berry processing

As in the previous recipe, only freshly picked berries should be used for this drink. They are thoroughly sorted, washed and placed in sterilized jars. Granulated sugar is also added there (8 large spoons per 1 jar). Next, all the ingredients are crushed with a masher, transforming the currants into a heterogeneous puree.

Preparing the drink

After the berries are prepared, pour drinking water into the pan and quickly bring it to a boil. Next, add citric acid to it and pour it into jars.

Having filled all the containers to the neck, they are immediately rolled up with boiled tin lids, after which they are turned upside down and covered with an old warm down jacket. In this form, the compote is kept for 24 hours and then sent to the refrigerator.

Due to the fact that this drink was prepared not from whole, but from mashed berries, it can be consumed after several days. Although some housewives prefer to store it until the onset of the winter season.

Let's sum it up

Now you know how to make blackcurrant compote yourself. The recipe for such a drink does not require strict adherence to all proportions of berries, water and granulated sugar. If desired, the berry compote can be made less or, conversely, more concentrated. In the future, it can be diluted with ordinary drinking water or the required amount of granulated sugar can be added. This will not change the taste of the drink.

Berry compote is always tasty and natural. At any time of the year, such a drink can refresh and remind you of hot summer, the time when drinking a cool compote with ice cubes is most pleasant. Or, on the contrary, it will remind you of a cold winter, when it is so good to drink hot blackcurrant compote, which is prepared in advance in the pantry.

Blackcurrant compote: a classic recipe for the winter

How great it is that you can drink compotes not only in summer, but also in winter. But to create such pleasure for yourself, you will have to work hard in the summer.

What you will need:

950 grams of black currants;
3 liters of water;
360 grams of sugar.

How to cook:

Rinse the berries under running water and drain them in a colander. Allow excess water to drain.
Boil syrup from sugar and water.
Sterilize the jar and place it on a cutting board or towel.
Next, pour the berries into the container and pour boiling syrup over them.
Immediately screw the lid on the jar and place it somewhere where it can cool.
Wrap it up and do not touch it until it cools completely.

Store the cooled compote in a dark place at room temperature or lower.

How to make black and red currant compote for the winter (video)

Frozen blackcurrant compote

If you think about the cold season in advance in the summer, then you need to freeze a couple of buckets of blackcurrants. Below is an excellent recipe for compote made from them.

What you will need:

130 grams of dry mint;
1 pinch of cinnamon;
280 grams of sugar;
540 grams of berries;
2300 ml water;
water for mint.

How to cook:

Boil water and let it cool to 80 degrees Celsius.
Rinse the mint and place in a saucepan.
Pour in the washed mint and let it brew.
Wash the berries and let the frozen currants drain and thaw over the sink so that they do not absorb water.
Then add the berries to the mint.
Add cinnamon and sugar to mint and berries.
Cook the mixture over low heat for ten minutes. Time is measured from the moment the mass boils.

How to cook compote from red currant berries

For those who like more sour berries. This compote will be based on red currants, but with added sugar so that it does not turn out completely sour.

What you will need:

2100 ml water;
150-380 grams of sugar;
900 grams of red currants.

How to cook:

Sort through the fresh berries, removing each berry from its branches.
It is worth sorting carefully so that each berry is intact and does not burst.
Pour the berries into a colander and rinse with running water, then drain.
Fill a large saucepan with water and place it on the stove.
When the water boils, add the berries and stir until the crystals dissolve.
Pour currants into the prepared syrup.
Bring the mixture with berries to a boil and cook the future compote for another minute.

Cover the compote with a lid and let it brew for another thirty minutes.

Making blackcurrant jam: step-by-step recipe

It's definitely worth a try.

What you will need:

currant;
sugar;
110 ml water.

How to cook:

There should be the same amount of sugar and berries.
Wash the berries, remove branches and rinse in a colander under running water.
Dry the currants.
Pour water into the pan and add one glass of sugar.
Bring to a boil, add a glass of berries, stir and cook for five minutes.
After the time has passed, add another glass of sugar and a glass of currants.
Cook again for five minutes.
Cook the jam this way, adding sugar and currants every five minutes.
Pour the finished hot jam into jars and screw on the lids.

How long should you cook currants for compote?

Currant compote can be cooked in a variety of ways. Each of them will give its own result, each will turn out delicious.

Someone pours boiling water over fresh berries, adds sugar, pours them into jars and wraps them in a blanket so that the compote infuses and really tastes like berries.

There is also an option for which you use ready-made currant jam. Pour boiling water over a few spoons, stir and allow to cool. How many? Determine by eye.

Well, to prepare a real compote from currant berries, you need to wash them and pour them into boiling syrup (pour sugar into boiling water and dissolve it). Cook the berries for no more than five minutes. Then the gas supply must be stopped and the drink closed with a lid. If you cook the compote longer, the berries will crack and turn the drink into mush.

You can add sugar to a warm drink, after straining it from the berries so as not to damage them. Or add sugar to still cold water and bring both products to a boil at the same time to end up with a tasty and sweet currant compote.

Spicy blackcurrant sauce

This sauce is suitable for meat, fish or even vegetables. Having chosen any side dish, you can serve the sauce as an addition and eat with pleasure, enjoying the unusual taste.

What you will need:

220 grams of black currants;
2 grams of chili powder;
160 ml red semi-sweet wine;
3 grams of pepper mixture;
45 ml soy sauce;
10 grams of sugar;
20 grams of tomato paste;
3 cloves of garlic.

Preparing the sauce:

Wash the berries and place in a saucepan, pour in wine.
Remove to the stove and reduce by half.
Blend the sauce with an immersion blender, add spices, garlic and tomato paste.
There's also soy sauce and sugar. Stir and add salt.

Allow the sauce to rest for half an hour and then serve.

Secrets of making delicious compote

There is no need to cook the compote for a long time. Five minutes will be more than enough. And this is provided that it is cooked over low heat. If you cook berries for a long time, they will not only burst and turn into porridge, but also give up their most useful components, vitamins.
If the compote is prepared from fruits, then they must be crushed to the same size so that the fruits equally impart all the health benefits into the drink.
If you add literally one or two pinches of citric acid to boiling water (without fruits and berries), the fruits and berries will better retain their vitamins. Immediately after the acid, fruits and berries are added.
It is better to prepare the compote at least a few hours before you need it. Since this drink requires infusion for a more pronounced taste and aroma.
If the compote is served at the table, then it is better to serve fruits and berries in portions in small bowls or dessert plates. You can decorate them with fresh mint leaves or cream.
Persimmon, quince, pomegranate and bananas are not suitable for making compote. They can be cut into large pieces and added to the already prepared and cooled compote, so that the fruit imparts its unusual aroma to the future drink. To do this, you should leave the compote for tincture for several hours. If you add these fruits to hot compote, you can expect porridge afterwards.
Compote can stand in the freezer for thirty days, no more. Fresh compote is best stored at room temperature or in the refrigerator. The temperature should not exceed 14 degrees.

Blackcurrant and raspberry compote (video)

Black and red currants are ideal berries for many purposes. It can be compote, sweet sauce for meat, natural juice, pie, cake, cupcake, spicy sauce for fish and much more. These berries are definitely worth trying in several industries to see their versatility.

And again about homemade preparations. This time I’ll tell you how we preserve blackcurrant compote. I like compotes that are not too rich, so that they can be drunk straight away without diluting. Refreshing, pleasant, well quenching thirst. Such vitamin compotes are good in winter, and in the summer heat, chilled currant compote will be very appropriate.

Ingredients:

black currant
sugar (for a liter jar - 1/3 cup; for a 2 liter jar - 2/3 cup; for a 3 liter jar - 1 cup)

To preserve blackcurrant compote, we will also need 1, 2 or 3 liter jars, varnished lids and a plastic lid with holes for draining, and a seaming key.

Preparation:

First of all, we prepare the dishes for canning compote: wash the jars, varnished lids and drain lid with soap or soda. Jars and varnished lids must also be sterilized: jars - over steam (7-15 minutes depending on volume) or in the oven, lids - in boiling water (5-7 minutes).
We sort out the blackcurrants, removing the branches, stalks and ovary (optional). If you come across spoiled berries, throw them away. Wash the berries thoroughly, place them in a colander, and let the water drain.
Fill 1/6 or 1/5 of the jars prepared for canning compote with blackcurrants. If you like more concentrated compotes, you can fill the jars ¼ full with berries.
Pour in boiling water (fill 1-2 jars with boiling water at a time), cover with a lid, and leave to steep for 5-7 minutes.
Then, covering the jars with lids to drain, pour the water into the pan, add sugar there, bring to a boil and pour it back into the jars with berries.
Cover the jars with blackcurrant compote with lids and roll them up. Thus we close all the banks.
We place the rolled up cans, upside down, on the floor covered with a thick layer of newspapers, make sure that not a single can is leaking, and wrap it in blankets. Let the compotes cool completely.
After this, we remove the blankets, turn the jars over, and wipe them with a damp cloth so that they do not stick. Before storing jars of compote, it is advisable to sign them (with a marker on the lid or by sticking labels), indicating the date of canning and the name of the homemade preparation.
Sourish-sweet, refreshing, rich in vitamin C, blackcurrant compote, like , can be served both in winter (it perfectly strengthens the immune system) and in summer - when chilled, this drink perfectly quenches thirst.