The blackcurrant, also known as cassis, is a berry. It is native to parts of central and northern Europe and northern Asia. It was cultivated in Russia by the 11th century when it was grown in monastery gardens.Contains the most Pectin out of all berries, which is perfect for making all kinds of jams and preserves, without adding fruit pectin.
When blackcurrants are dried, they can also have aromatic hints of wildflower and vanilla. Taste-wise, they are usually too tart to eat raw, as they do have a high tannin content, but when fresh, they have a strong and dark berry flavor with earthy notes.
I grew up eating Blackcurrant,since it was growing in my grandmothers house. And she always preserve it well, so we can enjoy it in winter time.
Today, I am showing you two different types of preserves: one, requires no cooking and the other, traditional one, cooked.
BLACK CURRANT BLENDED WITH SUGAR
This preserve does not require cooking. Although it has shorter shelf-life( 3-6 months in the refrigerator), it preserves the most natural taste of berry and can be used in making: beverages,pies,desserts and eaten on top of the cottage cheese or yogurt.Also can be used in making delicious smoothies.
Ratio is 1 to 1.5. So, if I have 3 lb of fresh berries, I will need 4.5 lb of sugar.
We need this amount of sugar(it is natural preservative), so your berries do not ferment.
Blend washed and dried berries in a blender and mix with sugar. Leave overnight, mix often as possible, so the sugar gets dissolved. next day is ready to be poured into jars. Refrigerate.
BLACK CURRANT PRESERVES
This is more of a traditional type of preserves.
Ratio is 1 to 1.
I have 3 lb of berries, washed and dried. Pour 3 lb of sugar(do not mix).
Leave overnight for juices to appear, then mix gently.
Bring to boil and boil for 5 minutes. Leave overnight.
Next day, bring to boil and cook for only 5 minutes.
Let cool and pour into jars.
Shelf-life of this preserves is 12 months.
Enjoy!
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Nastassja:)
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