Jelly-like blackcurrant jam

Blackcurrant jam-jelly is a fragrant sweet and sour preparation, which is prepared quite simply due to the high content of gelling agent (pectin) in the berries. Tips and recommendations from experienced chefs will help even novice housewives cope with the preservation of this healthy berry.

Useful properties of blackcurrant jelly jam

Currant berries contain a lot of ascorbic acid (vitamin C), only 20 dark fruit balls will be enough to fill the body’s daily need. Therefore, if you add even a teaspoon of blackcurrant jam prepared for the winter to a glass of tea, then this will be enough to counter all seasonal colds.

In addition, scientists have proven other useful properties of this product, in particular the ability to:

• improve blood quality, reducing the risk of developing cardiovascular diseases;
• normalize blood pressure;
• prevent the development of diabetes;
• have a preventive effect on the development of cancer;
• beneficial effect on vision, kidneys, liver and digestive system.

How to cook blackcurrant jelly

The algorithm for cooking currant jam depends on the specific recipe, but there are a few points that must be observed in any variant of the preparation:

• store the finished jam in glass jars, which must be washed, sterilized and dried before cooking;
• berries are used only ripe, without damage, carefully separating them from twigs, leaves and other rubbish;
• they wash the berries under running water, spreading them out on a sieve or colander, since they can burst when immersed in water;
• the moisture remaining on the berries is removed with a paper or cloth towel, scattering currants on it with a thin layer;
• during cooking, the berries should not come into contact with the metal, so as not to provoke an oxidative reaction (cook in an enamel pan, stir with a wooden spatula).

Blackcurrant Jelly Recipes

Blackcurrant jam will get the density of jelly if all the proportions of the ingredients are exactly observed. If there is no scale in the kitchen, then you can measure the products with glasses. Below are some of these recipes.

A simple recipe for blackcurrant jam in glasses

This simple blackcurrant jam recipe is also called “11 cups” because of the amount of berries needed per serving. The ratio of all components of the workpiece is as follows:

• 11 glasses of blackcurrant;
• 14 glasses of sugar;
• 375 ml water.

Priority of actions:

1. Sort the currants, then spread them on a sieve and wash off all the dirt with a stream of running water, then dry the berries, scattering them on a towel.
2. Transfer the prepared raw materials to a saucepan, add water measured with a measuring container, and mash with a potato masher so that enough juice stands out.
3. Put the mass on the fire and introduce sugar into it in small portions. By the time of boiling, all the sweetener crystals should completely disperse.
4. Boil the boiled mass for 10 minutes. The jam will thicken before your eyes. Pour the finished berry preparation into jars and roll up with sterile iron lids.

Jam-jelly from blackcurrant juice

Jelly-like blackcurrant juice jam is prepared from products taken in the following proportions:

• 7 glasses of berries without twigs;
• 3,5 cups of white crystalline sugar.

Sequence of preparation:

1. Pour the washed and dried berries into a saucepan, mash with a potato masher and boil for 10 minutes.
2. Cool the berry mass a little and pass through a juicer. The resulting cake twist again.
3. Dissolve sugar in the resulting juice and cook jelly-like blackcurrant jam for another 20 minutes over low heat after boiling.

The aroma of the workpiece can be made richer and more aromatic by adding a little vanilla extract or ground cinnamon. You can put a vanilla pod or a cinnamon stick in the jam during the cooking process, but in this case they must be removed before pouring the mass into jars.

Blackcurrant jelly jam for the winter with gelatin

This recipe allows you to cook delicious fragrant jelly, which is perfectly stored all winter. The use of a thickener (gelatin) allows you to get the desired consistency with less sugar. The composition of this blackcurrant jam includes:

• 8 glasses of water;
• 1 ½ cups sugar;
• 17 g of gelatin;
• 800 g of prepared berries without twigs.

Progress:

1. Put the berries in a saucepan, pour in 4 cups of water and mash everything with a potato masher. Boil the mass and squeeze through gauze folded several times or a cloth napkin.
2. Cake pour another 4 cups of water, boil again and squeeze. Then combine with the previously obtained juice.
3. Measure out 5 cups of the resulting liquid, soak the gelatin in it, and when it swells, add sugar and send to the fire.
4. Heat the jelly until sugar and gelatin are completely dissolved, but do not allow heating above 80 ° C. Distribute the finished jam hot in sterile and dry glass jars, roll up the lids.

Blackcurrant jelly jam for the winter with orange

Citrus and currant fruits are united not only by a high content of vitamin, but also by pectin, which allows you to make blackcurrant jelly jam, taking:

• 14 glasses of berries;
• 10 glasses of sugar;
• 2 orange.

How to cook:

1. Sort the berries, rinse under running water, let them dry, spreading a thin layer on a towel.
2. Pour the prepared currants with sugar and let stand for several hours so that the juice stands out. After sending everything to the fire.
3. Boil the boiled jam for 10 minutes over moderate heat, then put in it the oranges cut into thin slices along with the peel.
4. Boil the berry preparation for another 5 minutes and pack it hot in a sterile container for storage during the winter.

If the orange version seems too sweet, you can add sliced ​​lemon instead.

Jam-jelly from blackcurrant “Five minutes”

In just five minutes, you can make a blank with whole berries, which, in terms of consistency, is even suitable for filling pies. Such blackcurrant jam is prepared using:

• 12 glasses of prepared berries;
• 15 glasses of sugar;
• 1 a glass of water.

Blackcurrant jelly recipe “Five Minute” step by step:

1. Prepare raw materials: sort from twigs, leaves and rinse from litter. Then measure the required number of glasses into a saucepan in which everything will be cooked.
2. Add half the amount of sugar and a glass of water to the berries. Put on fire, heat to a boil and boil for exactly 5 minutes.
3. Remove the jam from the stove and dissolve the second half of the sugar in the hot mass. After that, distribute the workpiece in dry sterile jars and roll up the lids.

Calorie content of jelly-like blackcurrant jam

Even the popular and easy-to-prepare “Five Minute” from blackcurrant, with a consistency like jelly, can be cooked with a different ratio of berries and sugar, so the calorie content of such blanks will differ. The table shows the nutritional value of each of the jam recipes proposed in the selection above.

Terms and conditions of storage

Blackcurrant jelly, brewed according to a recipe where all the ingredients are measured in glasses, has a shelf life of 2 years. After its expiration, the workpiece begins to gradually deteriorate.

To prevent the jam from spoiling ahead of time, it is important to protect it from direct sunlight and observe the temperature regime. The optimum temperature is from +5 to +20 degrees. Exceeding the allowable indicator will lead to rapid spoilage, and in the cold, the workpiece can quickly sugar.

The best storage container is a sterile glass jar of small volume (0,3-0,5 l), which can be rolled up with an iron lid, or you can use parchment and twine or a special polyethylene lid.

Polyethylene lids are boiled and hot put on jars with a workpiece. In this way, maximum tightness is achieved. In the case of parchment, cut out two squares of paper and a circle with a diameter equal to the neck of the jar. Next, a paper square, a circle of cardboard and again paper are placed on the jar, everything is tied up along the neck with twine dipped in hot water. When dry, the twine will tightly tighten the paper and will not let air into the jar.

Berry jam can be stored in the refrigerator without rolling it with iron lids. In this case, the shelf life will be 12-24 months.

It is also possible to store the workpiece at room temperature, but in this case a pantry or other dark place is ideal, in which even in summer the temperature does not rise more than 20 degrees.

It is unacceptable to store jam in the freezer of the refrigerator, where it will lose not only its original appearance, but also its taste.

Conclusion

Blackcurrant jelly will be obtained only with strict observance of all proportions and technology of preparation, and subsequent storage. Then the fragrant summer preparation can not only be savored with tea, but also put into pies, pies and buns.