Currant juice: this is how it works without a juicer
Not everyone has a steam juicer at home. Therefore, we will show you the classic way to extract the juice from currants by boiling them.
- First, wash the currants well and remove the small stems.
- Put the fruit in a saucepan and add water. When it comes to how much water you need, follow a general rule: you need 125 ml of water for every kilogram of currants.
- Make sure the pot is big enough. A lot of foam can form during cooking.
- If you like your juice a little sweeter, add more sugar. However, you should not exceed 50 grams per kilogram of currants.
- Boil the currants with the water and cook for 15 to 30 minutes. The juice should really boil. Only then do the cellular structures of the fruit open, and only then can the juice escape.
- Cover the pan with the lid while cooking to prevent excess liquid from escaping.
- After boiling, let the infusion cool down. Then pass it through a sieve covered with cheesecloth. Tip: You get even more juice if you reduce the brew with a hand blender before straining.
- It takes a while for the fruit to release the juice through the strainer. You can help a bit by leveling the currants in the strainer with a spoon. It is best to leave everything overnight.
- Finally, squeeze the cheesecloth with the currants to extract the last juice.
- The juice thus obtained and bottled can be kept for about three days in the refrigerator.
- It will keep longer if you re-boil the juice, fill it hot into sterilized bottles, and close them immediately.
- The juice will keep for several months.