Kissel from black and red currants: homemade recipes

The characteristic sourness makes this berry ideal for making jelly. A drink made from fresh berries is most relevant at harvest time. In winter, frozen fruits are used. Frozen currant jelly is a simple homemade dish that is prepared very quickly and is available in the cold season.

Useful properties of currant jelly

A homemade drink contains all the vitamins found in fresh berries, but some of the beneficial elements are lost during heat treatment.

Currants, especially black currants, are rich in vitamin C or ascorbic acid, they contain folic acid and antioxidants.

Currant jelly helps to strengthen the immune system, due to anticoagulant action prevents thrombosis, has antibacterial properties. The pectins contained in it prevent blockage of blood vessels.

This dish is enveloping, has a beneficial effect on the gastric mucosa, relieves pain during inflammation, reduces the irritating effect of gastric juice on it, improves digestion, and cleanses the intestines.

You can cook frozen currant jelly for a child.

How to cook jelly from currant berries

It only takes four ingredients to make this drink:

• fruit;
• water;
• granulated sugar;
• starch.

The berries are sorted out: rotten fruits and various debris are removed. Rinse in a colander in several waters. You can not cut the berries from the branches, because after cooking the compote is filtered through a sieve.

Sometimes other ingredients are added. It can be vanilla sugar or some spices, but most often nothing extra is used to preserve the taste of the berries.

Starch can be taken from potato or corn. Its amount varies depending on how thick the drink needs to be.

Kissel is not necessarily a drink. It can be a thick dessert eaten with a spoon. It all depends on the amount of starch. If you need a liquid drink, for 3 liters of water you need to put 2 tbsp. l. It will turn out thicker if you take 3 tbsp. For a dessert that can only be taken with a spoon, you need 4 tbsp.

The amount of sugar depends on personal taste. For red currants, it needs more because it is more acidic than black currants. You can make a drink from a mixture of these berries.

More granulated sugar is required for frozen fruits, since up to 20% of sugar is lost during freezing.

Frozen blackcurrant jelly recipes

What will be required:

• 300 g frozen berries;
• 1 liter of water;
• 3 Art. liter. sugar;
• 2 tbsp. l. any starch.

How to cook:

1. Remove the berries from the freezer and leave at room temperature to thaw naturally.
2. Pour granulated sugar into a pot of water immediately. The amount of sand can be increased or decreased at your discretion.
3. Put the pan on the fire, boil, then put the fruit. In order not to burn yourself, they should be added carefully, one spoon at a time.
4. Pour starch into a bowl or glass, pour water into it (about 50 ml), stir. Gradually pour it into the pan when the water with berries boils. You need to stir constantly so that there are no lumps. Cook for about five minutes, then remove from the stove and cool until warm. Then you can pour into glasses and serve.

You can cook jelly from frozen currant berries in another way:

1. First, the currants, along with sugar, need to be crushed in a blender.
2. Transfer the mass from the blender to boiled water and cook until boiling (about five minutes).
3. As soon as the compote boils, pour in the starch mixed with water. The compote immediately begins to thicken. When it boils, you can turn it off. A film forms on its surface very quickly, so some housewives advise immediately pouring a hot drink into glasses.

Frozen redcurrant jelly recipes

From red frozen currants, you can cook diet jelly. And for lovers of an interesting taste, red currant jelly with the addition of cinnamon is suitable.

Cinnamon

What will be required:

• a glass (200 ml) of frozen berries;
• ¾ glasses of sugar;
• 1 liter of water for cooking jelly;
• 3 tablespoons of potato starch and 5 tablespoons of water to dilute it;
• ½ teaspoon cinnamon.

How to cook:

1. Wash the frozen fruits when they are thawed, combine in a saucepan with granulated sugar and grind.
2. Pour water, send to the stove, wait for the boil and cook for three minutes.
3. Strain compote, put ground cinnamon, mix.
4. Dilute starch with water, pour it into the pan in a thin stream while stirring so that there are no lumps.
5. When it starts to boil, immediately remove from heat. Kissel from starch and frozen currants is ready.

Dietary

Easy recipe for frozen currant jelly

What you need:

• 200 g frozen red currant;
• 2 tablespoons of corn starch and ½ cup of cold boiled water for dilution;
• 100 grams of sugar;
• 2 liters of water for jelly.

How to cook:

1. Grind fruits in a blender.
2. Put currant gruel into boiling water. As soon as it boils, add sugar, cook for about six minutes.
3. Pass through a strainer to get rid of the skin and grains.
4. Place back on the stove.
5. When it boils, pour the starch diluted with water into the pan. Pour in while stirring. As soon as the thickened drink begins to boil, turn off the fire.

Kissel from fresh currant

From black

For a classic blackcurrant jelly recipe, you will need the following ingredients:

• 1 glass of berries;
• 3 liters of water for jelly;
• 3 Art. spoons of sugar;
• 2 tbsp. tablespoons of starch and ¾ cup of boiled chilled water for dilution.

How to cook:

1. Put prepared fruits into boiling water. When the water boils again, continue to cook until the berries burst. This will take approximately 6 minutes.
2. Then, right in the pan, crush the currants with a pusher so that it releases as much juice as possible.
3. Strain the decoction through a strainer to separate the pulp. Pour the liquid into the same bowl, add sugar, wait for it to boil.
4. During the intense boiling of the compote, start stirring it quickly so that a funnel forms, and pour in a pre-prepared starch solution in a stream. Continue stirring until the drink thickens. As soon as it boils, remove from the stove. Let it cool down a bit before using. It turns out quite thick, it can be eaten with a spoon.

From red

Redcurrant jelly prepared according to this recipe has an average density.

What will be required:

• 1 liter of water;
• 170 g fresh berries;
• 35 g of starch;
• 60 d Sahara.

How to cook:

1. Wash the fruits and put them together with the twigs in a saucepan. Pour in 0,8 liters of water and put on the stove over medium heat.
2. When the water boils, pour sugar into it, bring to a boil again, make a low heat and cook for five minutes. During this time, sugar crystals will completely dissolve, you will get a compote of a beautiful color. More sugar can be used if desired.
3. Strain compote through a sieve and put it on fire again.
4. Dilute starch in the remaining water, which must first be boiled and cooled completely.
5. When the strained compote boils, carefully pour starch diluted in boiled chilled water (0,2 l) into it with constant stirring.
6. After boiling, boil for one to two minutes, then remove the thickened drink from the heat, cool slightly and pour into glasses.

Calorie currant jelly

Calorie content depends on the sugar and starch content. The greater their number, the higher the energy value.

On average, the calorie content of a blackcurrant drink is 380 kcal per 100 g; from red – 340 kcal.

Terms and conditions of storage

Homemade currant jelly is not intended for long-term storage. This dish is usually prepared at one time. It is recommended to use it within one day. Shelf life – no more than two days. Put it in the refrigerator overnight.

The official shelf life after preparation for food service establishments is three hours at room temperature, 12 hours in the refrigerator.

Conclusion

Frozen currant jelly, made at home from a crop grown in your own garden, cannot be compared with a similar drink from store briquettes. It does not contain fragrances and dyes. It is characterized by freshness, natural aroma, taste and natural beautiful color.