Blackcurrant jelly, recipes for the winter. Delicious blackcurrant jelly - recipes and step-by-step instructions for the winter: no cold cooking, five minutes with gelatin. How to make ripe blackcurrant jelly »

Summer is a wonderful time of the year when there is a wonderful opportunity to taste delicious and healthy berries in order to stock up on vitamins for the long winter. There is no equal in this, which is considered a real storehouse of vitamin C. It copes well with both banal colds and insidious ones. To keep the properties of this berry unchanged, you will need a recipe for blackcurrant jelly, which can be closed for the winter. It will come in handy if your family members are already tired of the classic jam, but the state of their immune system leaves much to be desired.

Blackcurrant jelly "Five minutes"

Ingredients:

water - 1 glass;
sugar - 1.5 kg;
blackcurrant - 1 kg.

Cooking

Sort the currants and remove unripe and rotten berries, as well as twigs and leaves, then wash them and let them dry. Pour water into an enameled pan or basin, add sugar, mix well and quickly bring to a boil over high heat. Throw the currants into the sugar syrup that has just boiled (it is advisable to immerse it in boiling water before cooking and then pour it into a colander so that the berries do not wrinkle), mix, wait for the boil and boil for no longer than 5 minutes over low heat. Then immediately pour the still hot jelly into well-sterilized jars and close them with lids. This recipe for blackcurrant jelly is suitable for busy housewives, for whom every minute is valuable.

If you want to give this dish a special exquisite taste, gelatin is indispensable. It is he who will give this blank a gelatinous shape for the winter. Therefore, if you still don’t know exactly how to make blackcurrant jelly so that even children are delighted with it, we advise you to try this method.

Ingredients:

blackcurrant - 500 g;
gelatin - 70 g;
water - 2 l;
sugar - 300 g.

Cooking

Put the gelatin in a bowl and cover it with cold boiled water for half an hour. Sort the berries, place them in a colander and rinse well under running water. Pour boiling water over the currants, rub well with a wooden pestle and carefully squeeze the juice through cheesecloth.

Pour boiling water over the rest of the berries, boil and strain through a sieve. Throw away the swollen gelatin there. Place the decoction of berries on the stove again, add gelatin and sugar and bring to a boil with continuous stirring. Wait for cooling, pour in the squeezed juice, mix thoroughly, pour the jelly into a sterilized jar, close it and send it to the refrigerator. After a couple of hours, dip the jar in hot water for a few seconds, pull it out, wipe it and store it at a normal temperature of about 20 degrees.

Blackcurrant jelly without cooking

It has long been known that boiling destroys vitamins. Therefore, if it is important for you to maintain good health, such a preparation for the winter will turn out to be a real lifesaver for you.

Ingredients:

blackcurrant - 1 kg;
sugar - 2 kg.

Cooking

Grind the washed dry berries in an enameled container with a wooden pestle. Then wipe the currants through a colander and grind in a meat grinder, gradually adding sugar in the process. After that, pass the mixture through the blender again and place it in sterile, well-dried glass jars, which are covered with parchment paper or any lids. Store jelly in a cool place with low humidity. Similarly, you can make jelly from black and red currants. It usually turns out so tasty that you just lick your fingers.

Blackcurrant jelly without gelatin

This is a very tasty and natural substitute for artificial sweets that you can offer your children to boost their immune system.

Ingredients:

blackcurrant - 10 glasses;
water - 3 glasses;
lemon - 1 pc.;
sugar - 2 cups for every 2.5 cups of currant juice.

Cooking

Sort and rinse the currants in a colander, pour into a saucepan and remember with a crush, add water there and squeeze the juice from the lemon. Wait until it boils and keep on low heat for about 10 minutes.

Cover the colander with cheesecloth and place on the pan. To get juice, place the mixture of berries in a colander, cover with cling film and leave to stand overnight. Then again gently squeeze the currants into the pan with your hands. Pour sugar into the juice and wait for it to boil again. When a slightly noticeable film forms on the surface of the berry mass, which wrinkles when pressed, remove the jelly from the heat and pour into carefully sterilized jars, which are immediately rolled up.

Blackcurrant is a berry that is not particularly whimsical and easily accessible in our latitudes. Its plentiful harvests often take the owners of summer cottages by surprise: you can’t eat a lot of fresh blackcurrants, fruit drinks quickly get bored too ... There is only one option left - to make a blank out of it for the winter. And if everything is simple with freezing berries, then recipes for jams and jams can pose a difficult choice, because there are many options for currant delicacy. Take at least one of the most successful and popular options - blackcurrant jelly (recipe for the winter). This most delicate berry yummy can be prepared without cooking (cold method), with gelatin or with the addition of other berries. Currant jelly is also delicious according to quick five-minute recipes, which are also plentiful on the network. You will find the best recipes for making blackcurrant jelly with photos and videos with step-by-step instructions for winter preparations later in our article.

Blackcurrant jelly with gelatin for the winter - a step by step recipe with a photo

It may seem that the process of making blackcurrant jelly with gelatin for the winter from the step-by-step recipe with the photo below is more like cooking classic jam. But there is one little trick, thanks to which the consistency of this currant delicacy turns out to be exactly jelly-like. It is easy to guess from the name that the wonderful transformation of blackcurrant jam into jelly for the winter is due to the addition of gelatin. You can also use agar-agar or pectin instead.

Necessary ingredients for blackcurrant jelly with gelatin for the winter

fresh blackcurrant -0.5 kg
sugar - 0.5 kg
water - 250 ml
lemon juice - 2 tsp
gelatin - 15 gr.

Step-by-step instructions for a recipe for jelly with blackcurrant and gelatin for the winter

Delicious jelly for the winter from black and red currants - a simple step-by-step recipe

This version of delicious jelly for the winter is prepared from two varieties of currants - red and black. This recipe is especially relevant if there are a few different berries left after spinning the main part of the currant crop. How to cook delicious jelly for the winter from red and black currants, read the simple step-by-step recipe below.

Necessary ingredients for a delicious jelly for the winter from black and red currants

red currant - 1 kg
blackcurrant - 1 kg
sugar - 0.6 kg

Step-by-step instructions for a simple recipe for winter jelly with black and red currants

We start by washing the berries. To do this, we combine both varieties together and thoroughly rinse, remove the twigs and stalks. We recline in a colander and wait for the excess water to drain.
Pour currants prepared in this way with cold water so that it completely covers the berries. We put on fire and begin to cook, stirring from time to time.
When the berries begin to secrete juice (the color of the water becomes intense), remove from the stove and filter the liquid. We throw the boiled berries on gauze and squeeze out the juice, which we add to the main liquid. Leave for a day under the lid.
The next day, put the currant juice to cook on a slow fire. Our task is to boil it by about half.
While stirring, add sugar, and continue to cook until cooked - the syrup should become thick.
Pour hot currant jelly into sterile jars and twist the lids. Ready!

Simple blackcurrant jelly for the winter - step by step instructions

As practice shows, the simpler the recipe, the more popular the dish. With regard to the following simple preparation of blackcurrant jelly for the winter with step-by-step instructions, this rule works unquestioningly. It is based on only two ingredients - currant juice and sugar. How to make simple blackcurrant jelly for the winter in the step-by-step instructions below.

Essential Ingredients for Simple Blackcurrant Jelly for the Winter

currant - 1 kg
sugar - 600 gr.

Step-by-step instructions for a simple blackcurrant jelly recipe for winter

We clean the washed currants from dry stalks and dry them slightly on a towel.
Using a blender, grind the currants until a puree is formed. Gently transfer the mass to gauze folded in 3-4 layers and squeeze the juice.
On a note! If the currant mass is very thick and difficult to squeeze out, you can add 100 ml of warm water and mix. Such diluted currants will give juice much easier.
We dilute the finished juice with water in a ratio of 2: 1 and put it on the stove to cook. After boiling, reduce the heat and continue to reduce the juice by half.
Take the pan off the stove and add sugar. Stir until sugar is completely dissolved. Immediately pour the hot syrup into sterile jars and seal. After complete cooling under a warm blanket, we transfer the jars to storage in a cool place.

Quick blackcurrant jelly without cooking for the winter - step by step recipe

Do you want the fastest and easiest recipe for making delicious and most importantly mega-useful blackcurrant jelly without cooking for the winter? Then immediately adopt the following recipe. Despite the fact that quick blackcurrant jelly is prepared for the winter without cooking, it turns out to be very thick and is stored for a long time.

Necessary ingredients for quick no-boil blackcurrant jelly for the winter

black currant -1 kg
sugar - 1.5 kg

Step-by-step instructions for quick no-boil blackcurrant jelly for winter

So, my currants and sort out. We cut off all dry inflorescences with scissors. Lay out on a towel and dry.
In small portions, we pass the currant through an electric meat grinder once. If you have a regular meat grinder, then it is better to skip the berries twice. You can also grind the berries with an immersion blender.
The resulting mass with juice should be covered with sugar and mix well, leave for an hour. After this time, mix the berry mass well again and make sure that all the granulated sugar is completely dissolved.
We shift the mass into clean and always sterile jars. Pour 1-2 centimeters of sugar on top to form a sugar cork that protects against mold. You can also cut a circle out of paper and soak it in alcohol, and then put the jelly under the lid when it has dried.
It is not necessary to turn currant jelly for the winter after blockage, just transfer it to a cool place.

A simple cold blackcurrant jelly recipe for the winter, step by step

Since there is a lot of pectin in blackcurrant, jelly is often made from it for the winter in a cold way according to a fairly simple recipe. In order for such currant jelly to thicken and acquire the correct consistency, it is necessary to hold it for a week - the second in the sun. All the details of cooking in a simple recipe for blackcurrant jelly in a cold way for the winter are below.

Essential Ingredients for an Easy Cold-Make Blackcurrant Jelly Recipe for Winter

currant juice - 2 cups
granulated sugar - 600 gr.

Step-by-step instructions for a cold-cooked jelly recipe from currants for the winter

First, the procedure is standard: we sort out the currants, remove the excess and wash. Dry on a paper towel folded in several layers.
Then you need to extract the juice from the berries. You can, for example, skip currants several times through a meat grinder and squeeze through gauze, use a juicer or blender. You can also crush the berries with a regular mashed potatoes.
Pour the prepared currant juice into a deep container and pour sugar in small portions. Stir until all the granulated sugar is completely dissolved in the juice.
After that, you need to pour the currant syrup into sterile jars, and cover with paper on top and tie tightly with a thread.
Important! For this recipe, jelly jars should only be dry-sterilized in the oven or microwave. Sterilization with boiling water leaves moisture on the glass, which can lead to mold later on.
We put jars of currant jelly on a sunny windowsill and leave for 1-2 weeks. Thanks to the sun, the delicacy will acquire its jelly-like consistency. After we store the jelly in the refrigerator.

How to cook quick blackcurrant jelly "Five Minute", a recipe for the winter with a video

Another option on how to cook delicious and quick blackcurrant jelly (recipe for the winter "Five Minute") will be found in the next video. And although gelatin is not needed to make it, currant jelly is as thick as cold-cooked or raw jelly without cooking. Detailed step-by-step instructions on how to make a quick five-minute blackcurrant jelly in the video recipe for the winter below.

Blackcurrant jelly, the recipes of which we bring to your attention, is an excellent alternative to traditional homemade preparations. Its taste qualities are in no way inferior to jam, jam or confiture, but the cooking process is much simpler and more accessible. The busiest housewives should pay attention to “five-minute” and non-cooking methods, and for those who have plenty of time, it makes sense to take note of “thick” options and recipes with gelatin. On cold winter days, these blanks will please with their juicy freshness and give the body a supply of vivacity, energy and vitality.

Concentrated blackcurrant jelly for the winter - step by step instructions with photos

Guided by this step-by-step instruction with a photo, you can cook a very rich and concentrated blackcurrant jelly for the winter. Water is not included in the recipe. Instead, natural currant juice is used. This provides the delicacy with a brighter taste and a pronounced berry aroma.

Essential Ingredients for Concentrated Blackcurrant Jelly for Winter

blackcurrant - 1 kg
blackcurrant juice - 200 ml
sugar - 1.5 kg

Step-by-step instructions with a photo on how to make blackcurrant jelly for winter

How to cook blackcurrant jelly without cooking - a recipe for the winter through a meat grinder

Blackcurrant jelly, made without cooking according to this recipe, freezes perfectly and “survives” without problems until the deep winter cold. The natural preservative here is granulated sugar. Turned into powder, it is instantly absorbed into the berry juice and gives the currant mass the necessary density. Its volume is twice the weight of the berries and, thanks to this, the workpiece does not ferment and does not turn sour even during long-term storage.

Necessary ingredients for cooking blackcurrant jelly without cooking with a meat grinder

blackcurrant - 1.5 kg
sugar - 3 kg

Step-by-step instructions for the recipe for currant berry jelly without cooking

Wash the berries very thoroughly in running water, after removing the twigs and leaves from them. Then lay it out in one layer on several napkins so that excess moisture is absorbed into the paper as much as possible.
Install a fine grate in the meat grinder and scroll the dried berries through it twice. Separated juice should be placed separately from the denser part of the berries.
Using a coffee grinder, turn granulated sugar into powder and pour it into the liquid juice part of the berries. Stir the mixture very thoroughly until it becomes smooth and evenly flowing.
Combine the liquid and dense parts of the berries together and mix until a puree.
Arrange in clean, sterilized jars, close with lids and send to the refrigerator or basement, where the temperature never rises above 2-3 degrees.

Thick blackcurrant jelly with lemon juice - a recipe for the winter

To make blackcurrant jelly especially thick, it is not at all necessary to add gelatin or other components of such a plan to it. You can simply follow the advice of this recipe and first turn the berries into a smooth puree using kitchen appliances, and then boil them with sugar over very low heat and naturally evaporate almost all the liquid from the composition. Of course, this is a long and painstaking business, but the end result is well worth the effort.

Necessary ingredients for thick blackcurrant jelly for the winter with lemon juice

blackcurrant - 1 kg
granulated sugar - 1.5 kg
water - 200 ml
lemon - 1 pc.

Step-by-step instructions for a recipe for making thick blackcurrant jelly for winter

Remove twigs, leaves and small debris from the currant, wash the berries very well and dry them on a paper towel. Then grind into a soft puree using a blender or food processor.
Add freshly squeezed juice of one large lemon to the currant mass, pour in water, mix with a wooden spatula, put on low heat and bring to a boil.
Remove from the stove, cool slightly and rub the composition through a sieve. Put the cake aside, it will no longer be useful. Pour sugar into the liquid part, mix thoroughly and return to the stove.
On very low heat, stirring constantly, evaporate the liquid and boil the mass until thick.
When the jelly begins to turn tightly in a saucepan, pack in sterilized jars, cork with lids and, covered with a bath towel, leave to cool completely. For winter storage, take it to the pantry.

Simple blackcurrant jelly - a five-minute recipe for the winter

In just five minutes, following the tips of this recipe, you can cook blackcurrant jelly for the winter. The finished product will turn out to be very fragrant, rich and tasty due to the fact that the berries undergo heat treatment for a minimum amount of time and simply do not have time to boil down much and lose their natural juiciness and freshness.

Essential Ingredients for Simple Blackcurrant Five-Minute Jelly for Winter

blackcurrant - 12 tbsp
granulated sugar - 15 tbsp
water - 1 tbsp

Step-by-step instructions on how to easily make five-minute blackcurrant jelly

Sort the berries, discard the rotten ones, and free the whole and neat ones from the twigs, rinse in cold water and put on a paper towel so that the excess liquid is absorbed faster.
Pour dry currants into a saucepan with a thick bottom, add half a serving of sugar, pour in a faceted glass of water, make a big fire and bring to a boil.
When the mass boils, boil for exactly 5 minutes and remove from the stove. Add the second part of sugar to the hot mass and stir very well with a wooden spatula so that the crystals are completely dissolved in the fruit juice.
Quickly pack the product in sterilized jars, twist under metal lids, turn over and, wrapped in a dense cloth, cool to room temperature.
For storage, send to a dark, cool place, protected from direct sunlight.

Delicious blackcurrant jelly with gelatin for the winter - step by step instructions and a recipe with a photo

A recipe with detailed step-by-step instructions and a photo will tell you how to make blackcurrant jelly with gelatin for the winter. In frosty weather, such a dessert will decorate a traditional home-made tea party and will become a pleasant, bright addition to rich, hot pastries. Due to the gelatin included in the composition, the delicacy will turn out to be quite dense in consistency and can be used as a filling for pies, buns and puffs.

Necessary ingredients for making winter currant jelly with gelatin

blackcurrant - 1 kg
sugar - 1 kg
food gelatin - 100 g
water - 1 l

Step-by-step instructions for the recipe for blackcurrant jelly with gelatin

Place the gelatin in a separate container and soak in cold water for 45 minutes so that it swells properly.
Carefully sort the berries, remove twigs, leaves, debris, spoiled fruits, and wash the whole ones well in running water, discard in a colander and dry. Then grind through a kitchen sieve.
Pour the resulting juice into a separate bowl and leave for now, and put the pulp in a saucepan, pour 1 liter of water and bring to a boil over medium heat. Boil for 1-2 minutes, remove from the stove, cool to room temperature and strain through a thick layer of gauze. Discard the pulp from the berries.
Pour the entire volume of sugar into the broth and boil again over low heat.
When the composition is actively bubbling, add the swollen gelatin and cook, stirring occasionally until the granules dissolve in the liquid.
At the end, pour in the juice remaining after the initial grinding of the berries, boil, pour into dry, sterilized jars, roll up under tin lids and cool, wrapping a blanket on top.
Take it to a cellar or basement for storage.

How to make blackcurrant jelly in a cold way - a simple recipe for the winter

Making blackcurrant jelly for the winter in a cold way according to this recipe, you can kill two birds with one stone. Firstly, the finished product will turn out to be very juicy, rich and tasty, and secondly, the berry, which is not subjected to heat treatment, will retain maximum useful properties and help protect against seasonal colds during severe frosts and strengthen weakened immunity.

Necessary ingredients for the cold method of making currant jelly for the winter

blackcurrant - 1 kg
granulated sugar - 2 kg

Step-by-step instructions for a winter recipe for currant berry jelly

Sort the currants, leaving only dense, whole fruits. Remove twigs and leaves, and wash the berries themselves very well in running water and put them on a clean linen towel so that the fabric absorbs all excess moisture.
Rub completely dry berries through a kitchen sieve.
Combine the liquid part with sugar and mix very well, trying to soak the sugar crystals into the juice and dissolve in it.
Using a mixer, turn the dense part of the berries remaining in the sieve into a homogeneous puree and pour into the currant-sugar juice.
Mix thoroughly so that the mass acquires a soft, creamy consistency.
Packed in dry, sterilized jars, pour a dense layer of sugar on top under the neck and tighten with screw caps.
Send for storage in a refrigerator or any other place where the average temperature does not exceed 1-2 degrees Celsius.

Quick blackcurrant jelly "Five minutes" - a recipe in a slow cooker

Very busy housewives who do not have the opportunity to stand by the stove for hours will undoubtedly enjoy a five-minute recipe that tells how to prepare currant jelly for the winter. In addition to speed, this method is also attractive because the berries are not ground into a homogeneous mass, but remain whole and look very nice in clear juice.

Necessary ingredients for cooking currant jelly in a slow cooker in 5 minutes

blackcurrant - 1 kg
sugar - 1.5 kg
water - 400 ml

Step-by-step instructions on how to cook five-minute blackcurrant jelly in a slow cooker

Free blackcurrant berries from twigs and leaves, wash thoroughly in running water and put in a kitchen sieve so that the water quickly glass.
Fold the berries in a deep container, cover with sugar and leave for 6-8 hours to release the juice.
When this happens, drain it and pour it into the multicooker bowl. Add water there and, without closing the lid, boil for 2-3 minutes.
Then carefully introduce the berry-sugar mass, select the “Multi-cook” program, set the heating to 120 degrees, boil without closing the lid, boil for exactly 5 minutes, pour into sterilized jars, cork with tin lids, wrap in a blanket and cool to room temperature.
Store in refrigerator or cellar.

What berry do you most often make desserts from?

Currant jelly, which we will prepare for the winter according to this simple recipe, turns out to be very tasty, transparent, keeps its shape perfectly and freezes already at room temperature. This sweet preparation of berries should appeal not only to blackcurrant lovers, but also to all sweet tooth.

Due to the high content of pectin in blackcurrant berries, the jelly keeps its shape perfectly - it contains only berries, a little water and granulated sugar. Such a dessert will be a wonderful addition to pancakes and pancakes, complement the taste and emphasize the tenderness of cheesecakes, cottage cheese casseroles and other home-cooked dishes.

Ingredients:

Cooking step by step with photos:

We sort out the blackcurrant, remove it from the branches, wash and dry it. The weight of the berries (1.5 kilograms) is indicated in the already prepared form.

Now, with the help of a pusher or directly with our hands, we crush the berries so that they release the juice better and faster. Of course, you can pierce the currants with a submersible blender, but personally I don’t advise you to do this - then it will be difficult to squeeze out the pulp, which will clog the gauze. If desired, you can chop the berries in a food processor with a metal knife attachment - in this case there will be no homogeneity, and it is not needed.

We put the berries with water on medium heat and, stirring occasionally, bring to a boil. From the moment of boiling, cook the currants for 5-7 minutes. This is enough for the berries to release their juice and soften the skin.

The next step in preparing currant jelly for the winter is the most time-consuming. You need to get juice and it is important to do this before the berry mass has had time to cool completely (then the currant begins to gel). While still hot, pour part of the berry base into a sieve covered with 2 layers of gauze, not forgetting to put some container down. For the first few minutes, currant juice will drain quite actively, and then it will stop. Help him with a spoon, gently stirring the contents.

And then you will need to squeeze out the thick juice from the blackcurrant with your hands. Do this in such a way as not to burn your hands, that is, wait until the berry mass becomes not very hot.

The result is a little over 1 liter of berry juice. Do not throw away the wet cake that remains - this is the basis for homemade compote, jelly, jelly, wine.

We pour granulated sugar - it needs exactly as much as the juice turned out. In my case, 1 kilogram.

We put on medium heat and, stirring, bring the contents to a boil. In the process of gentle bubbling, a dense foam will form on the surface - remove it and transfer it to a separate bowl (then with tea or pancakes - very tasty). From the moment of boiling, cook the future currant jelly for 5-7 minutes.

It remains to pour the future jelly into jars. According to this recipe, you will need 3 jars (500 milliliters each), that is, in total, you will get 1.5 liters of berry preparation. My favorite thing is to sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 10 minutes (the time is indicated immediately for 3 jars). Drain the water and pour thick berry syrup into empty hot jars.

Sometimes you just want to treat yourself and your loved ones to something delicious. But most of the sweets are not very beneficial for our health. But if you make blackcurrant jelly, you can safely enjoy both a tasty and healthy dessert at the same time.

Berry Features

Why is blackcurrant so useful? It is simply indispensable when it comes to increasing the body's defenses and strengthening immunity. One berry contains a lot of vitamins: C, A, groups B and P, and in addition - a lot of valuable minerals.

Thanks to the currant, vision improves, the body's resistance to colds, cardiovascular diseases increases, and the risk of diabetes and cancerous tumors even decreases. No wonder this berry is recognized by many scientists as the most useful.

Another feature of blackcurrant is the content of a special pectin substance. It normalizes the activity of the gastrointestinal tract, removes toxins, cholesterol, heavy metals and pesticides, radioactive elements from the body. It is thanks to pectin that jelly is formed from processed berries.

Blackcurrant jam and jelly recipes

Skillful housewives use various approaches to prepare this healthy dessert. Various proportions of the main ingredients are used, new components are added.

Try to make some jelly according to each of the recipes below and choose the one you like best. And you can go even further and make your personal contribution to cooking by presenting a new version of the preparation of this delicious preparation.

If cooking involves heat treatment, that is, cooking, it is best to use a basin or a wide pan with low sides. The thicker the bottom, the better.

If you cook jelly in an ordinary deep saucepan, the area of \u200b\u200bcontact between the jam and the dishes will be relatively small. That is why the currant mass will not thicken soon, because due to not quite suitable dishes, excess liquid evaporates longer, it takes more time to cook.

Recipe 1

This is a very simple way to make blackcurrant jelly. The output is a frozen mass of berry jam. To do this, you only need currants and granulated sugar.

The ingredients are taken in a ratio of 1: 1.5. Before putting the berries in the basin, they must be carefully sorted out, washed, and all tails and leaves are picked. Dry before weighing.

The berries are folded into a basin and filled with water. Cook for 10-15 minutes, removing the foam as needed. Then you need to add granulated sugar and cook for another 10 minutes. In the process of stirring, it will be possible to notice how the gelling of the mass occurs. You can store this jam in jars at room temperature.

Recipe 2

Ingredients:

blackcurrant berries - 8 kg;
granulated sugar - 1.5 kg;
water - 200 ml.

Unlike the previous method, currant juice is supposed to be used here, and the cake can be left for compote. The best option for processing raw materials is to run through a juicer, however, this method is only suitable if there is an apparatus specifically designed for small fruits and berries.

Otherwise, you can use a blender and a sieve. Grind the currants in a food processor, then dilute with boiling water in the ratio of 1 glass of water to 4 liters of juice.

After boiling the mass, you can get down to business. We wipe the currant through gauze or a sieve, squeeze the cake. Add sugar to juice. It is necessary to boil it for about 10 minutes so that the sugar is completely dissolved and excess water evaporates. We lay out the jelly in banks. In a day, jelly from juice with blackcurrant pulp will thicken, and you can try it.

Recipe 3

You can save more nutrients thanks to the cold method of making currant jelly. This will require only a few kilograms of these delicious berries and sugar. For 1 kg of currants, it takes about one and a half times more granulated sugar.

To begin with, blackcurrants must be washed and carefully sorted out. Spread the berries on a drying table and leave for 1 day. If water remains, a healthy dessert may not thicken.

Next, we proceed directly to the processing of products. Berries must be ground in a blender or meat grinder. Add granulated sugar and mix thoroughly. We lay it out in jars, in each of which we pour a couple more tablespoons of sugar on top of the laid out mass.

When it is soaked in juice, it will melt and turn into a delicious sugar crust. In addition, the jelly is preserved and does not mold. It will not work to store such jam for a long time, and it is not necessary, because it is so tasty that it shatters in an instant.

By the way, with this storage method, less sugar is used to make jelly. It is best to add it to taste, and not strictly according to the recipe.

Calorie jelly made from blackcurrant

The final calorie content of this sweet depends on the ratio of currant berries and sugar in the recipe. Fresh currants contain on average about 38 kcal per 100 grams. The nutritional value of the finished jam varies between 50-170 kcal per 100 grams of product.

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