Как варить варенье из крыжовника: способы сохранить изумрудный цвет и сделать ягоды сладкими

Крыжовенное варенье было любимым лакомством Пушкина. Арина Родионовна часто баловала воспитанника этим простым и в то же время изысканным десертом. Кто знает, может, именно вкус изумрудного варенья вдохновил великого творца на создание знаменитых произведений. В любом случае — это хороший повод освоить рецепт варенья из крыжовника на зиму.

Как варить варенье из крыжовника: способы сохранить изумрудный цвет и сделать ягоды сладкими

Калорийность свежего крыжовника составляет 43 кКал на 100 г. Касаемо варенья, данный показатель повышается до 272 кКал. Лакомство достаточно сытное. При этом его польза распространяется практически на все системы организма.

Чем полезен десерт

Яркий вкус — это не единственная причина, по которой стоит научиться варить крыжовенное варенье. Это ценнейший продукт для организма. Польза варенья из зеленого крыжовника может быть описана девятью пунктами.

  1. От анемии. Крыжовник поможет привести в норму уровень гемоглобина.
  2. От гипертонии. Для нормализации артериального давления нужно съедать по столовой ложке варенья трижды в день. Антоцианы способствуют укреплению капилляров.
  3. От воспалений. Ягода борется с микробами в горле, ротовой полости и дыхательных путях. Помогает восстановить силы после простуды.
  4. Для молодости. Благодаря содержанию витамина Е, крыжовенное лакомство выводит токсины из организма.
  5. Для пищеварения. Продукт стимулирует выработку желудочного сока и нормализует стул.
  6. Для метаболизма. Крыжовник ускоряет обменные процессы и способствует очищению крови от холестерина.
  7. От кожных заболеваний. Выступает и как профилактическое, и как лечебное средство. Крыжовник эффективен в комплексном лечении экземы.
  8. Для лечения почек. Ягода обладает мочегонным эффектом.
  9. При диабете. Является дополнительным источником хрома, уменьшает аппетит.
При всей своей прелести, крыжовник имеет противопоказания. От его употребления стоит воздержаться людям, страдающим заболеваниями желудка, поджелудочной железы и двенадцатиперстной кишки. Также продукт не рекомендован при грудном вскармливании, так как может стать причиной аллергии у ребенка.

Рецепт варенья из крыжовника на зиму: 12 вариантов

Яркий освежающий вкус крыжовника делает его одной из популярнейших ягод для домашней консервации. Ароматное варенье станет отличным дополнением к чаю, блинам, выпечке. А если немного поэкспериментировать с комбинацией ингредиентов, можно добиться неповторимого аромата, который порадует даже самых требовательных гурманов.

Классический

Особенности. Ценителям натурального и чистого ягодного вкуса лучше всего варить варенье из крыжовника по классическому рецепту. Минимальный набор ингредиентов и отсутствие посторонних примесей — вот идеальный вариант для тех, кто только начинает познавать премудрости домашней консервации.

Вам понадобится:

  • крыжовник;
  • равное количество сахара;
  • половина стакана воды.

Как готовить

  1. Залейте крыжовник водой и вскипятите на сильном огне.
  2. Добавьте сахар и продолжайте нагревать еще на протяжении получаса.
  3. Снимите варенье с огня, накройте крышкой и настаивайте на протяжении трех часов.
  4. Снова доведите до кипения и варите еще полчаса.
Время варки может меняться в зависимости от сорта и качества ягод. Чтобы понять, готово ли варенье, достаньте одну ягоду и попробуйте раздавить ее ложкой. Если кожура поддалась, значит, лакомство готово.

Экспресс

Особенности. Современная женщина стремится реализовать себя не только в семье, но также в карьере и творчестве. Поэтому времени делать сладкие заготовки на зиму катастрофически не хватает. Таким занятым хозяйкам понравится варенье-пятиминутка из крыжовника.

Вам понадобится:

  • 1 кг крыжовника;
  • 1,3 кг сахара;
  • три стакана воды.

Как готовить

  1. Перед тем как сделать варенье из крыжовника без варки, залейте ягоды водой и дайте им постоять ночь.
  2. Процедите жидкость, смешайте ее с сахаром и вскипятите.
  3. Пересыпьте в сироп ягоды и варите пять минут.

В мультиварке

Особенности. Практически все известные блюда можно приготовить в мультиварке. Не стало исключением и варенье. Такой способ здорово экономит время, а также позволяет соблюсти идеальные температурные условия для обработки ягод.

Вам понадобится:

  • 600 г крыжовника;
  • 400 г сахара.

Как готовить

  1. Вымытый и просушенный крыжовник переложите в чашу мультиварки.
  2. Засыпьте ягоды сахаром и дайте им постоять в течение 40 минут.
  3. Включите режим «Тушение» и томите крыжовник полчаса, не закрывая крышку прибора.
  4. Достаньте чашу и дайте ее содержимому остыть в естественных условиях.
  5. Снова прокипятите варенье в режиме «Тушение». На этот раз достаточно пяти минут.
  6. Еще раз дайте сладкой массе остыть и повторите нагревание.
Точно соблюдайте пропорции ингредиентов. Если положить слишком много продуктов в чашу, варенье может перелиться во время кипения, испачкав мультиварку и рабочую поверхность.

С вишневыми нотами

Особенности. Гурманам не так просто угодить. Простой рецепт варенья из крыжовника в домашних условиях может показаться им слишком банальным и недостаточно ярким. Придать лакомству новые вкусовые оттенки и пикантную горчинку помогут вишневые листья.

Вам понадобится:

  • 800 г крыжовника;
  • столько же сахара;
  • два стакана воды;
  • 20 вишневых листьев.

Как готовить

  1. В каждой ягоде сделайте по два-три прокола зубочисткой или иголкой.
  2. Подготовленный крыжовник поместите в миску, залейте водой и оставьте на ночь.
  3. Процедите жидкость, добавьте к ней сахар с вишневыми листьями. Смесь нужно вскипятить на сильном огне.
  4. Остудите сироп при комнатной температуре и несколько раз процедите его.
  5. Снова поставьте сладкую массу на огонь. Как только она вскипит, добавьте крыжовник.
  6. Варите варенье до тех пор, пока на поверхности не появятся пузырьки.
  7. Когда масса остынет, снова слейте сироп. Вскипятите его отдельно от ягод.
  8. В кипящую массу добавьте крыжовник и варите лакомство в течение получаса.

Фиолетовый крыжовник

С цитрусовым ароматом

Особенности. Сочетание крыжовника с апельсином дает на выходе приятный кисло-сладкий вкус. А цедра придаст варенью пикантную остроту. Благодаря тому, что лакомство готовится без воды, удается сохранить всю полноту вкуса.

Вам понадобится:

  • 1 кг крыжовника;
  • 1,5 кг сахара;
  • два крупных апельсина.

Как готовить

  1. Апельсины вымойте и разделите на несколько частей. Обязательно удалите косточки.
  2. Вместе с крыжовником пропустите цитрусовые через мясорубку или перебейте блендером.
  3. К полученной массе добавьте сахар и перемешивайте до тех пор, пока кристаллы полностью не растворятся.
  4. Вскипятите смесь и проварите десять минут.
  5. Накройте кастрюлю крышкой — пусть смесь выстоится на протяжении пяти часов.
  6. Вскипятите продукт и проварите десять минут.
Аналогичным образом можно приготовить варенье с лимоном. Лакомство получится не только вкусным, но и невероятно полезным, ведь концентрация аскорбиновой кислоты в нем увеличится в разы.

Царский

Особенности. Царское варенье из крыжовника — это знаменитый рецепт, освоив который хозяйка сможет удивить гостей необычным лакомством. На приготовление десерта придется потратить немало времени, но результат полностью оправдает усилия. Консистенция лакомства получится плотной и в то же время чрезвычайно нежной.

Вам понадобится:

  • 1 кг крыжовника;
  • 1,4 кг сахара;
  • два стакана воды;
  • треть чайной ложки ванилина.

Как готовить

  1. Извлеките из ягод семена.
  2. Измельчите сырье блендером.
  3. Воду с сахаром нагревайте на среднем огне.
  4. Как только сироп закипит, отправьте к нему ягодное пюре и ванилин. Хорошо перемешайте компоненты и снимите кастрюлю с огня.
  5. Еще два раза повторите процедуру кипячения и охлаждения.
Для того чтобы варенье получилось изумрудное по цвету и пикантное по вкусу, нужно использовать зеленые сорта крыжовника. Хорошо, если ягоды будут слегка недозревшими.

Янтарное варенье из крыжовника

С орехами

Особенности. Варенье с грецкими орехами — это сытное лакомство. Орех перебьет кислоту крыжовника и придаст десерту плотную консистенцию. Пару ложек такого десерта с чаем — это отличный перекус для восстановления энергии в течение дня.

Вам понадобится:

  • 1 кг крыжовника;
  • столько же сахара;
  • стакан очищенных грецких орехов;
  • две звездочки бадьяна;
  • два стакана воды.

Как готовить

  1. Каждую ягоду разрежьте пополам.
  2. Ореховые ядра мелко порубите ножом.
  3. Все компоненты соедините и доведите до кипения. После этого томите варенье еще четверть часа на минимальной мощности конфорки.
  4. Накройте кастрюлю крышкой и оставьте десерт настаиваться на ночь.
  5. Снова поставьте емкость на огонь, вскипятите варенье и продолжайте нагревать на протяжении 20 минут.
Есть еще один вариант орехово-крыжовенного десерта. Нужно аккуратно вынуть косточки из ягод, а вместо них наполнить крыжовник кусками грецкого ореха. Получится нечто, похожее на конфеты.

Без варки

Особенности. Чтобы сделать вкусные заготовки на зиму, хозяйкам приходится часами стоять у плиты на жаркой кухне. Естественно, этот процесс отпугивает многих. Но это не повод оставлять себя и семью без варенья, ведь его вполне можно приготовить без варки.

Вам понадобится:

  • 1 кг крыжовника;
  • 1,5 кг сахара.

Как готовить

  1. Пропустите крыжовник через мясорубку.
  2. Добавьте к ягодному пюре сахар и перемешайте.
  3. Когда гранулы полностью растворятся, разложите массу по небольшим пластиковым контейнерам и подвергните лакомство заморозке.
  4. Перед подачей растопите десерт в микроволновке или дайте ему подтаять в естественных условиях.
Крыжовенное варенье, приготовленное без варки — это отличный вариант натурального мороженого. Просто заморозьте его в специальных формах, и ваша семья будет наслаждаться освежающим ягодным сорбетом.

С киви

Особенности. И киви, и крыжовник — это довольно кислые продукты. Но в сочетании они дают абсолютно новый экзотический вкус и приятную вязкую текстуру. И конечно же, хрустящие семена киви станут дополнительной изюминкой. Важно, что десерт варится в собственном соку.

Вам понадобится:

  • 1 кг крыжовника;
  • 2 кг сахара;
  • пять крупных киви.

Как готовить

  1. Почистите киви и разрежьте на несколько частей.
  2. Крыжовник вместе с киви перебейте блендером.
  3. Пюре соедините с сахаром, вскипятите и сразу же снимите с огня.
  4. Через пять часов нужно снова вскипятить массу и закатать ее по банкам, пока она горячая.
Интересно, что киви — это плод окультуренного китайского крыжовника. Таким образом, всем знакомая ягода и экзотический плод — это родственные растения.

Спелый крыжовник на ветке

С бананом

Особенность. Крыжовник и банан — плоды с разных континентов. Но как ни странно, в совокупности они превращаются в оригинальный десерт, который порадует гурманов и обязательно понравится детям. Банан нейтрализует кислоту ягод и смягчит текстуру десерта.

Вам понадобится:

  • 600 г крыжовника;
  • 500 г сахара;
  • два больших банана;
  • половина стакана воды;
  • треть чайной ложки корицы.

Как готовить

  1. Каждую ягоду разрежьте пополам, бананы нарежьте кружочками.
  2. Крыжовник с бананом, сахар и воду поместите в кастрюлю и поставьте на плиту. После закипания проварите массу еще пять минут.
  3. Добавьте к варенью корицу и сразу же снимите емкость с огня.
Еще больше интересных нот появится у варенья, если совместить банан и крыжовник с персиком. На указанное количество ингредиентов понадобится два крупных плода.

Со смородиной

Особенности. И крыжовник, и смородина — это эффективные средства для борьбы с простудой. Соединив эти ягоды в одном десерте, вы получите синергетический эффект. Лакомство порадует вкусом, поможет укрепить иммунитет и быстро восстановиться после недуга.

Вам понадобится:

  • 700 г крыжовника;
  • 400 г черной смородины;
  • столько же красной смородины;
  • 1,5 кг сахара;
  • 0,5 л воды.

Как готовить

  1. Из воды и сахара приготовьте сироп.
  2. Каждую ягоду крыжовника разрежьте пополам.
  3. Крыжовник и смородину залейте сиропом и дайте смеси постоять пять часов.
  4. Вскипятите смесь и варите ее еще четверть часа.

С мятой

Особенности. Ценителям необычных ароматов стоит попробовать крыжовенное варенье с мятой. Такое лакомство отлично дополнит горячий чай, а также станет основой для освежающих напитков.

Вам понадобится:

  • 500 г крыжовника;
  • столько же сахара;
  • три ветки мяты;
  • стакан воды;
  • треть чайной ложки лимонной кислоты.

Как готовить

  1. Из воды и сахара сварите сироп. О его готовности свидетельствует полное растворение кристаллов.
  2. Ягоды и мяту залейте горячей сладкой жидкостью.
  3. Накройте кастрюлю крышкой и дайте лакомству настояться до полного остывания сиропа.
  4. Вскипятите варенье.
  5. Полностью остудите лакомство и снова вскипятите.
  6. Перед закупоркой извлеките из варенья ветки мяты.

Бордовое варенье в банке

Тонкости приготовления

Вкус и консистенция варенья определяются не только набором и качеством продуктов. Многое зависит от мастерства и знаний хозяйки. Чтобы правильно приготовить варенье из крыжовника, нужно соблюсти пять тонкостей.

  1. Какой крыжовник использовать. Если хотите сохранить ягоды целыми, используйте недоспевший крыжовник. Его нужно собирать примерно за две недели до полного созревания. А спелые ягоды подойдут лишь для джемов.
  2. Как подготовить сырье к варке. Перед тем как пустить ягоды в переработку, их нужно перебрать и избавить от хвостиков. После этого их дважды промывают в холодной воде и просушивают.
  3. Как сделать ягоды сладкими. Толстая кожица крыжовника не позволяет ему напитаться сахарным сиропом. Поэтому каждую ягоду нужно проколоть иголкой или зубочисткой.
  4. Как сохранить цвет. После варки десерт может превратиться из зеленого в бурый. Чтобы этого не произошло, поместите емкость с десертом в таз с холодной водой или льдом.
  5. Какую посуду использовать.Идеальная емкость для приготовления десерта — эмалированный таз или кастрюля. Перед тем как варить варенье из крыжовника, вымойте поверхность сосуда с содой.

В Европе крыжовник выращивали с древности. Английским и французским гурманам нравилось добавлять его в супы и соусы. В России кустарник можно было встретить лишь на территории монастырских садов и поместий аристократов. А сегодня он растет практически на каждой грядке. Вкусовые качества и полезные свойства варенья из крыжовника определили достойное место этого лакомства в сердцах хозяек и на полках кладовых.

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