Blackcurrant jelly

Blackcurrant jelly is a very tasty and simple preparation for the winter. We bring to your attention a wonderful selection on the topic of how to prepare thick currant jelly. Thanks to our recipes with step-by-step photos, you will be convinced that preparing winter preparations from black currant berries is a very exciting and enjoyable experience. Your body will thank you for the portion of healthy vitamins that blackcurrant jelly will enrich it with.

A simple recipe for thick blackcurrant jelly for the winter

Jelly prepared according to this recipe always turns out excellent. It has a wonderful aroma, unbeatable taste and the perfect consistency to use as a spread on pancakes or crispy breakfast toast. It's not just tasty, but also very healthy.

1. 
   How to prepare blackcurrant jelly for the winter using a simple recipe? First you need to sort out the currants: remove the stems and leaves, and then rinse thoroughly in cold water. The most convenient way to do this is with a colander, especially since we will also need it when excess liquid drains from the berries after washing.
2. 
   Also wash the lemon and remember it a little with your hands. Then cut it in half and squeeze out the juice.
3. 
   Place the washed currants in a deep saucepan and, carefully, so as not to splash the juice all over the kitchen, crush the berries with a masher (as an alternative, you can use an immersion blender). Add freshly squeezed juice of one lemon and about 600 milliliters of water to the chopped berries. Place the pan on the fire and wait until the berries boil. After boiling, reduce the heat and let the contents of the pan simmer a little (10 minutes will be enough).
4. 
   Now comes the time of the most expensive process - straining the juice. Take another pan, place a colander (large) on it, line the bottom and walls with gauze. Pour the hot berry puree into a colander and leave until the juice has completely drained. This is a rather lengthy process, so it is better to leave this entire structure to stand for 6 hours, or better yet, all night. You can cover the top of the colander with a layer of cling film to prevent debris from getting inside.
5. 
   When all the juice has drained, measure its volume and, based on the result obtained, add 2 cups of sugar for every 2.5 cups of juice. Pour the juice and sugar into a saucepan and bring to a boil. Place a drop of jelly on a saucer and look at its consistency. If you are satisfied with it, remove the pan from the heat, otherwise cook for a few more minutes.
6. 
   Pour the resulting jelly into prepared, cleanly washed and sterilized jars and roll up the lids. Place the finished jelly in jars in a saucepan with water so that it almost completely covers them and boil for about another 20 minutes. To prevent the jars from cracking, it is recommended to line the bottom of the pan with a cloth.
7. 
   Cool the blackcurrant jelly and then store it in a cool place for permanent storage.

Blackcurrant jelly “Pyatiminutka” for the winter in jars

This quick method of making blackcurrant jelly will help you not only save time, but also make it possible to preserve as much as possible all the vitamins and nutrients found in this berry due to a very short heat treatment.

Ingredients:

• Fresh black currants – 0.5 kg
• Gelling mixture – 1 package
• Water – 50 ml
• Granulated sugar – 0.5 kg

Cooking process:

1. First you need to sort the berries (remove all debris, leaves and stalks), and then rinse thoroughly in cold water. It is best to put the currants in a large basin, fill it to the top with water and remove all excess that floats to the surface. Repeat this procedure several times, changing the water each time.

2. Place the washed black currant berries into a saucepan. Add 50 milliliters of water on top (a little more is possible) and put the pan on the fire. Wait for the water in the pan to boil, then reduce the heat and cover the pan with a lid. Let the currants boil for 3-5 minutes (during this time the berries will have time to release juice). Turn off the stove and remove the pan from the heat.

3. Now you will need a sieve to strain the currant juice and grind the berry itself. Throw away the remaining pulp, and pour the juice and pulp back into the pan.

4.Also add half a kilogram of sugar and a bag of gelling mixture to the pan for the future jelly. Mix everything well and put the pan on the fire. Bring the contents of the pan to a boil, and then, without reducing the heat, boil the jelly for 5 minutes, be sure to skim off the foam that will form during the boiling process, otherwise the jelly will turn out cloudy.

5. Wash the jars and lids in very hot water (preferably with the addition of soda), and then sterilize in any way convenient for you. Pour the jelly into prepared dry jars and seal with lids. Please note that the jelly will be runny at first. This is fine. After it cools and stands for a while, the blackcurrant jelly will reach the desired consistency.

Enjoy your meal!

A simple and delicious recipe without cooking

Jelly prepared according to this recipe turns out no worse than jelly that needs to be boiled. Moreover, it turns out to be much healthier due to 100% preservation of vitamins and nutrients in currants. This jelly is simply a storehouse of vitamins!

Ingredients:

• Black currant – 600-700 g
• Sugar – 750 g

Cooking process:

1. Wash the currants thoroughly, remove all leaves and sticks. Carefully remove the berries themselves from the branches. All this must be done carefully so as not to damage the berries - they must remain intact.

2. Place the washed berries in a small saucepan and place it over medium heat. This is done so that the currants heat up and release juice. Don’t worry, you don’t need to add water - currants are a very juicy berry, you will see for yourself how quickly the berries will begin to burst and release juice. Be careful, you don’t need to heat it too much, you definitely shouldn’t bring it to a boil.Turn off the heat and let the berries cool slightly.

3. Take a deep bowl and a sieve. Place the blackcurrants in a sieve and mash them using a wooden spoon. You can throw away the cake; you will no longer need it. You should have approximately 0.5 liters of pure currant juice. For this amount of granulated sugar juice you will need 750 g (proportion 1:1.5). Pour all the sugar into the bowl with the juice and mix very well. Since black currant berries are very rich in pectin, the future jelly will begin to harden very quickly.

4. Prepare a 0.5 liter jar: wash, steam, and then dry. Transfer the warm jelly, which is beginning to thicken, into a jar and roll it up with a lid (if you think the jelly is not thickening well, you need to add a little more sugar).

5. That’s all, delicious, tender, incredibly aromatic and very healthy blackcurrant jelly is ready for the winter. It will remind you more than once of a bright sunny summer, when a blizzard and wind will howl outside the window.

Enjoy your meal!

Blackcurrant jelly with gelatin for the winter

Blackcurrant jelly is a great dessert that can be eaten simply by the spoonful with a cup of tea, or spread on crispy, aromatic morning toast. Be sure to try making this aromatic delicacy.

Ingredients:

• Black currant berries – 1 kg
• Water – 0.5 l
• Gelatin – 30 g
• Granulated sugar – 1 kg
• Fresh lemon juice – 4 tsp.

Cooking process:

1. First you need to thoroughly rinse the blackcurrant berries. The easiest way to do this is as follows: take a large basin, put the currants into it and fill it with plenty of cold water. Mix the berries a little with your hands, and you will immediately see all the debris float to the surface.Drain the water and repeat all steps again. Now you need to carefully remove them from the branches so as not to damage the blackcurrant berries. Place the currants in a colander to drain excess liquid.

2. Sprinkle the berries with granulated sugar. Try to ensure that the sugar evenly covers all the berries. Add 4 teaspoons of lemon juice to the candied blackcurrants and let sit for about 3 hours. This time is enough for the berry to release juice, which can almost completely dissolve the sugar.

3. Transfer the currants in juice to a saucepan, fill it with half a liter of cold water and put on fire. Wait until the juice in the pan boils. Do not go anywhere while the currants are boiling; you need to stir them constantly, otherwise the contents of the pan can easily burn.

4. After the currant mass boils, remove the resulting foam, reduce the heat by half and let the future jelly simmer for 7 minutes.

5. Now is the time to add 30 grams of gelatin to the pan with currants (there is no need to dissolve it first). Carefully monitor the change in the consistency of the jelly; as soon as the mass begins to thicken and becomes viscous, remove the pan from the heat.

6. By this time, you should already have pre-washed and sterilized jars. For jelly, it is most convenient to use 0.5 liter jars. If you chose jars of a different size, this is not so important.

7. Transfer the jelly into jars and immediately seal them with lids. Then follow the standard procedure: turn over, wrap, cool.

8. That’s all, the delicious and very healthy currant jelly is ready. Eat for your health!

Step-by-step recipe for black and red currant jelly

Two magnificent, tasty and very healthy berries are combined in a delicate, airy jelly that combines an incredible aroma and an unusual, sweet and sour taste. This dessert will more than once remind you of a bright, juicy summer, and your body will be nourished with healthy vitamins and microelements.

Ingredients:

• Red currant berries – 1.5 kg
• Black currant berries – 1.5 kg
• Granulated sugar – 3.3 kg

Cooking process:

1. First you need to thoroughly rinse both types of currants. To do this, place the berries in a large saucepan, or better yet, in a basin and completely fill it with water. Stir the currants with your hands, and you will immediately see debris floating to the surface of the water. Rinse both types of currants in the same way again and place in a colander so that excess liquid can drain.

2. When the berry has dried a little, carefully remove it from the branches, being careful not to damage the integrity of the berries themselves.

3. Pour 3-3.5 liters of water into a saucepan, put on fire and bring to a boil. Place the black and red currants into a pan of boiling water and simmer for about 5 minutes.

4. Carefully drain the water and rub the steamed berries through a sieve. Pour the resulting juice and pulp into a saucepan, cover with granulated sugar, and the remaining skins after grinding can be thrown away with a clear conscience. Mix the berry puree and sugar well and let it brew for about 6 hours. After this, put the pan on the fire and bring to a boil, stirring occasionally with a wooden spoon and skimming off foam if it forms.

5. Prepare jars (preferably small). Before doing this, do not forget to wash them with soap and sterilize them using one of the methods known to you.

6.After the berry puree boils, reduce the heat slightly and boil the future jelly for about 10-12 minutes.

7. Carefully pour the hot jelly into the prepared jars and immediately seal them with sterilized lids. After this, turn the jars upside down, cover with a warm blanket and do not touch them again for 24 hours. During this time, the jelly will have time to cool completely, and then it can be moved to a cool place for further convenient storage.

Enjoy your meal!

Transparent jelly from blackcurrant juice

Jelly prepared according to this recipe turns out incredibly aromatic, beautiful and very tasty. Blackcurrant berries contain a large amount of pectin, which helps currant juice turn into jelly in a matter of minutes without the use of gelatin or other thickeners. This jelly is prepared very simply and quickly.

Ingredients:

• Ripe black currants – 1 kg
• Water – 1 glass
• Granulated sugar - to taste (at the rate of 500 g per liter of juice)

Cooking process:

1. Making this delicate transparent jelly couldn’t be easier. First you need to rinse the blackcurrants well. It is best to wash such a berry in a basin with plenty of water - all the debris immediately floats up.

2. Place the washed currants in a small saucepan and add a glass of water to it. Place the pan on the fire and bring its contents to a boil. After the water boils, do not turn off the stove, but reduce the heat and let the berries simmer for 10-12 minutes. During this time, the currants will burst and release a sufficient amount of juice.

3. Take another pan, place a sieve on top of it and pour the currants and juice into this pan. Grind the berries through a sieve.The resulting cake (blackcurrant skins) can not be thrown away, but dried and added, for example, to tea when brewing. Place the pan with the juice on the stove (after measuring the volume of all the juice) and bring to a boil. As soon as the juice boils, start adding sugar little by little. Determine the amount of sugar yourself, using the basic formula as a guide: for each liter of juice, 500 grams of granulated sugar. Mix thoroughly. The heat should be reduced to medium and cooked until the volume of juice is reduced by about a third of the original volume. This process may take you from 40 minutes to an hour.

4. While the jelly is boiling, wash the jars in warm water and soda and sterilize them. It doesn’t matter which way you do it (steamed, in the oven, in the microwave).

5. Pour the finished hot jelly straight from the pan into the prepared jars. Roll up the jars with sterilized lids and leave them motionless (lids up) until completely cool. At this moment, the jelly not only cools down, it gels and thickens, so in order not to disturb this process, do not touch the jars at all. That's all, actually. When the jars of jelly have cooled, it is ready. It is best to store such a preparation in the cellar, where it is cool and dark.

Enjoy your meal!

A very tasty recipe for jelly with agar-agar

Despite the fact that blackcurrant itself gels perfectly thanks to the pectin it contains, sometimes a thickener such as agar-agar is added to blackcurrant jelly. This jelly takes on a completely different, dense consistency. Blackcurrant jelly with agar-agar hardens again even after heat treatment, which can sometimes be useful in cooking.

Ingredients:

• Black currant – 0.3 kg
• Drinking water – 200 ml
• Agar-agar – 1.5 tsp.
• Granulated sugar – 250 g

Cooking process:

1. Rinse the blackcurrant berries under cold water, drain in a colander and remove from the branches if you have not already done so in advance. Then transfer the washed currants into a small saucepan and pour 150 milliliters of water over the berries. Place the pan on the stove and bring the water to a boil.

2. As soon as the contents of the pan boil, reduce the heat slightly and add 250 grams of sugar to the currants. Mix thoroughly and let simmer for 7-10 minutes to prevent the berries from burning, stir them constantly with a wooden spoon.

3. Remove the pan from the heat and transfer the boiled berries to a sieve, and place the sieve itself on the pan. Also strain the juice through a sieve. Now you need to grind the berries, the most convenient way to do this is with a spoon, pressing a little and rubbing through a sieve.

4. Dilute agar-agar in 50 milliliters of water, and then pour it into currant puree. Place the pan with all the ingredients on the fire and bring the future jelly to a boil again. Do not forget to constantly stir the berry mixture so that nothing burns. Once boiling, reduce heat to low and simmer for about 7 minutes.

5. Pour currant jelly into jars pre-washed with soda and sterilized by steaming, in the oven or microwave and immediately roll up with sterilized lids.

6. Store the finished cooled jelly (no need to turn the jars over) in a cool place.

Bon appetit!

How to make blackcurrant and raspberry jelly for the winter

Try making this healthy and flavorful blackcurrant and raspberry jelly.Two wonderful, healthy and vitamin-rich berries combined in one wonderful delicacy. This jelly can be spread on bread, added to ice cream, used as a layer in cakes, or simply eaten with a spoon with tea.

Ingredients:

• Raspberries – 0.3 kg
• Black currant – 0.3 kg
• Quittin – 15 g
• Sugar – 0.3 kg

Cooking process:

1. First, you need to rinse the currants well under running water, and then transfer them to a colander and let them dry a little. Please note that the berry must be without branches; they must be removed.

2. We also strongly recommend rinsing raspberries (although for some reason many do not do this). Since raspberries are a very fragile and delicate berry, you need to wash them very carefully and carefully. Pour water into a basin and place the raspberries there, gently mix the berries with your hands and wash off all the floating debris. Also place the washed raspberries in a colander so that excess liquid can drain.

3. Under the influence of water, the raspberries will lose their appearance somewhat, so start with that first. The berries need to be turned into puree. You can use an immersion blender or simply crush the berries with a spoon. Your main task is to make the raspberries release juice.

4. Take a small bowl, place a sieve on it and pour the raspberry puree into it. Take a spoon and rub the raspberries through a sieve. The remaining pulp can be discarded.

5. Now the same thing needs to be done with currants. First, crush all the berries (with a blender or spoon), and then pass the currant puree through a sieve into the raspberries.

6. We suggest cooking this jelly in a bread maker, but you can also do it in a regular pan on the stove. So, evenly sprinkle the raspberry-currant juice with sugar.You can adjust the amount of sugar according to your taste preferences. Add a packet of Quittin to the berry puree (like gelatin, it has gelling properties that will help our jelly achieve the desired consistency).

7. If you, like us, prepare this jelly in a bread machine, then all you have to do is close the lid of the device and set the “Jam” program. Those who cook currant jelly with raspberries on the stove must first bring it to a boil, and then, with constant stirring, cook over low heat for about an hour.

8. While the jelly is preparing, rinse the jars with added baking soda. You can sterilize jars not only by steaming, but also, for example, in the oven. Or in the microwave. There is a lot of information on this topic on the Internet.

9. Pour the finished hot jelly into dry and clean jars and seal with sterilized lids. There is no need to turn the jars upside down. Let the jelly cool as usual. As the jelly cools, it will acquire the desired thick consistency. Cooled jelly should be stored in a dark and cool place.

Bon appetit to you and your loved ones!