Simple blackcurrant jelly recipes at home

The recipe for blackcurrant jelly is a simple delicacy, but very tasty and vitamin. It can be easily prepared by yourself at home. Even those who do not quite like raw berries will definitely like this light dessert. The peculiarity of blackcurrant is that it contains quite a lot of gelling agent, pectin, which gives the delicacy an elastic texture.

Useful properties of blackcurrant jelly

Fragrant, rich burgundy blackcurrant jelly is a real pantry of vitamins and nutrients. 100 g of berries contain 26% of the daily requirement of vitamin C, so a delicate dessert will be very useful in the cold season, when a weakened body is easily exposed to colds. In addition, berries contain 203,1% of the daily requirement of silicon, which helps to absorb other vitamins, provides strength to teeth and bones, and neutralizes heavy metals and radionuclides. At any time of the year, the use of blackcurrant jelly will help:

• improve immunity;
• improve digestion;
• activate metabolic processes;
• get rid of edema;
• slow down the aging process of the body.

How to make blackcurrant jelly

The technology for making blackcurrant jelly is simple, the berries easily turn into a wonderful dessert even in the hands of an inexperienced housewife. For processing, only ripe, well-colored berries, without traces of rot or disease, should be used. The preparatory process requires attention and takes some time. The berries are carefully removed from the brush and washed thoroughly in several waters.

The next steps will depend on the recipe. After all, the delicacy can be prepared in a cold way, with cooking, with the addition of gelling agents and without them. In addition, blackcurrant goes well with other berries and fruits, surprising not only with a variety of flavors, but also doubling the vitamin benefits.

Blackcurrant jelly with gelatin

The recipe for blackcurrant jelly with gelatin will delight you with a refreshing and light dessert, which is a pleasure to cook. Due to the peculiarities of gelatin, the cooking process does not last long, so the vitamin composition does not lose much of its value.

Necessary ingredients:

• 300 g of sorted blackcurrant;
• 1 a glass of granulated sugar;
• 28 g of instant gelatin;
• 700 ml of cold boiled water;

Method of preparation:

1. Pour gelatin with a small amount of water to swell.
2. Place clean berries in a wide container, pour water, let it boil and boil for 10 minutes over low heat.

   

3. After cooling, rub the mass through a fine sieve.
4. Add sugar to the berry puree, mix well and put on the stove. After boiling, make a minimum fire and, with constant stirring, wait until the granulated sugar is completely dissolved.
5. After that, add gelatin, mix thoroughly and, without bringing to a boil, hold the container with the mass on a minimum heat for another 2-3 minutes.
6. After the gelatin dissolves in the berry mass, it can be poured into sterilized jars or molds.

Blackcurrant jelly on fructose

And this delicacy is suitable even for diabetics (of course, in a small amount). It will also appeal to those who count calories, because fructose has no equal in sweetness, so even a small amount of this product will make jelly sweet. To prepare this dessert you will need:

• 300 g black currant;
• 3 art. l. fructose (75 g);
• 20 g of gelatin;
• 1,5 cups of cold boiled water.

The method of preparation is the same as in the recipe with gelatin. But instead of sugar, fructose is added.

Blackcurrant jelly with pectin

You can cook blackcurrant jelly with an unusual marmalade consistency by adding pectin as a thickener. This natural substance is very useful for the intestines, as it helps to free it from accumulated toxins. But when working with this ingredient, it must be taken into account that pectin is introduced into the workpiece only when the temperature of the mass drops to 50 ° C. Before this, the gelling agent must be mixed with sugar, which should be 2-3 times more. To prepare this tasty and healthy treat, you need to stock up on the following ingredients:

• 500 g black currant;
• 100 ml of lemon juice;
• 0,5 kg of sugar;
• 50 g pectin.

Method of preparation:

1. Pour the sorted berries into a wide stainless steel saucepan, pour in the lemon juice, add most of the sugar and bring the mass to a boil over medium heat. Boil for about 10 minutes with constant stirring.
2. Cool the berry mass slightly and rub through a sieve.
3. Add pectin mixed with sugar into the berry puree, stirring constantly, bring to a boil and cook over low heat for no more than 3 minutes.
4. Pack the finished jelly in sterilized jars or fill molds.

Blackcurrant jelly with agar-agar

Agar-agar is a popular thickener for making wonderful blackcurrant jelly at home. Jelly with agar-agar is more dense, but fragile. Confectioners love this thickener because it does not lose its gelling abilities even after secondary heat treatment. Prepare this dessert as follows:

1. 300 g of fresh berries pour 150 ml of water and bring to a boil. Add 250 g of sugar and cook over moderate heat for 5-7 minutes.
2. Rub the softened berry mass through a fine sieve.
3. 1,5 tsp agar-agar pour 50 ml of cold boiled water, mix well and pour into berry puree.
4. Put the mass on the fire, and, stirring vigorously, bring to a boil.
5. Cook over medium heat for about 5-7 minutes.
6. Pour the finished dessert into sterilized jars or molds.

Blackcurrant jelly without gelling additives

Due to the fact that blackcurrant berries are rich in natural pectin, blackcurrant jelly can be obtained without the addition of gelatin or other thickeners. The easiest way is cold, without cooking. And it is very easy to prepare this delicacy:

1. Rinse and dry the berries on a clean towel.
2. Grind and squeeze the juice.
3. Measure the amount of juice, for example, with a glass and add the same amount of sugar.
4. Combine the sugar and juice in a wide-bottomed container, stirring occasionally until the sugar is completely dissolved. Only then can it be poured into sterilized containers.

Blackcurrant jelly recipes for the winter

You can argue for a long time on the topic of what is preferable in the winter – frozen blackcurrant berries or jelly from them. But the fact that jelly is much tastier is a fact. Therefore, many housewives are in a hurry to prepare this tasty and healthy dessert during the berry season.

Simple blackcurrant jelly for the winter

This recipe is quite simple, but thanks to it, the family will be provided with vitamins in the winter. Step-by-step instructions will tell you how quickly and easily you can make blackcurrant jelly for the winter:

1. Put 2 kg of berries in a saucepan, pour in 600 ml of water and bring the mass to a boil. Cook over low heat for 10 minutes to soften the berries well.
2. Rub the slightly cooled mass through a sieve.
3. Transfer the berry puree to a saucepan, measuring the amount, for example, with a liter jar.
4. For each liter of mass, add 700 g of sugar.
5. Bring to a boil over medium heat, stirring constantly, and cook for 15-20 minutes.
6. Pack hot jelly in sterilized jars and seal.

Quick blackcurrant jelly

In this recipe, you can not use water, because the blackcurrant berry contains a large amount of juice. Cooking method:

1. Grind 2 kg of washed blackcurrant berries in any way possible. This can be done with a meat grinder or blender.
2. For each liter of crushed berry mass, add the same amount of sugar.
3. Put the mass in a saucepan with a thick bottom and put on fire, bring to a boil. Be sure to remove the foam.
4. After boiling, make a minimum fire and cook for about 15 minutes, not forgetting to stir.
5. After that, pour the finished product into sterilized jars and cork.

Blackcurrant jelly according to this recipe can be prepared without stones. To do this, you will have to wipe the crushed berry mass through a sieve or squeeze through several layers of gauze. The proportions remain the same.

Jelly from berries and blackcurrant juice

This dessert is perfect for refreshing on a hot day, as it contains juicy berries. To prepare it you will need:

• 400 ml of blackcurrant juice;
• 3 Art. liter. sugar;
• 150 g of ripe selected blackcurrants;
• 2 tsp gelatin.

Method of preparation:

1. Pour gelatin with a small amount of cold boiled water and leave to swell.
2. Pour clean dry berries into bowls.
3. Combine juice with sugar and bring to a boil. Reduce heat to medium and cook until sugar is completely dissolved.
4. Then pour in the gelatin and, with constant stirring, keep the mass on fire for another 2 minutes, without bringing to a boil.
5. Pour the finished jelly into bowls.

Blackcurrant jelly with stevia

Stevia is a popular natural sweetener because it has zero calories. Therefore, blackcurrant jelly with stevia will not spoil the figure. You can prepare this easy and delicious dessert according to the following recipe:

1. Sort and rinse well 100 g of blackcurrant berries.
2. Sprinkle them with 1 tsp. stevioside, mix well and put in a cold place for 1,5-2 hours. During this time, the berries need to be mixed several times.
3. Drain the resulting juice into a separate container.
4. Berries pour 400 ml of hot water, bring to a boil and cook for 10 minutes.
5. Cool slightly, rub through a fine sieve.
6. Pour another half a teaspoon of stevioside into the berry mass, add the juice and, bringing to a boil, make a minimum fire.
7. Pour in the pre-dissolved gelatin (15 g) and, stirring well, hold on fire for 2-3 minutes, preventing the mass from boiling.
8. Pour into sterilized jars or molds.

Citrus blackcurrant jelly

A charge of vivacity and a citrus aftertaste will add an orange to blackcurrant jelly. In order for the dessert to retain the taste and aroma of citrus, minimal heat treatment is carried out:

1. Rinse 700 g of blackcurrant well and put in a colander to drain excess water.
2. Pour the berries into a wide container with a thick bottom, add 50 ml of water and bring to a boil. Cook on medium heat for 10 minutes.
3. At this time, grate the zest of one orange on a fine grater. Then squeeze the juice from half a citrus.
4. Rub the softened berry mass through a sieve, add the grated zest and 300 g of sugar.
5. Bring to a boil over medium heat, pour in the juice and simmer for about 10 minutes over low heat.
6. Pour the finished mass into sterilized jars and seal.

Black and red currant jelly

A large crop of red and black currants, harvested in the country, can be processed into a vitamin product, which in winter will not only remind you of summer, but also help strengthen the body during this unfavorable period. It is advisable to process the berries immediately after harvest, so they retain the maximum amount of nutrients and vitamins.

Necessary ingredients:

• 500 g of each type of currant;
• 500 g of sugar (for sweet lovers, this rate can be increased to 700 g).

Method of preparation:

1. Grind the berries and squeeze out the juice. The easiest way is to use a juicer.
2. Pour juice into a stainless steel container, pour sugar, mix well and bring to a boil. Stir constantly.
3. When all the sugar has dispersed, pour the finished jelly into sterilized jars and cork.

Blackcurrant jelly with apples and cinnamon

Jelly prepared according to this recipe is not transparent, but has a pleasant dense structure. In addition, the apple taste somewhat balances the blackcurrant, and cinnamon brings oriental notes to the delicacy and gives a wonderful aroma. Before cooking, stock up on products:

• 400 g blackcurrant berries;
• 600-700 g of apples;
• 1 kg of sugar;
• 2 cinnamon sticks;
• 75 ml water.

Preparation:

1. Wash apples, peel. Divide into quarters and remove seed chambers. Place in a wide bottomed saucepan. If the apples are large, they should be cut into small pieces, so they will cook faster.
2. Sort currants, wash and add to apples.
3. Add water and bring to a boil. Cook on low heat for about 15 minutes.
4. Add half a cup of sugar and cook for another 5 minutes. Apples should become soft.
5. Grind the slightly cooled mass with a blender. If not, you can simply mash with a crush until smooth.
6. Then the mass must be rubbed through a sieve, put back into the cooking container, add the remaining sugar and cinnamon.
7. Cook for 15 minutes over low heat, stirring constantly.
8. Pack the finished dessert in sterilized jars, after removing the cinnamon sticks, and cork.

Blackcurrant jelly in a slow cooker

According to this recipe, you can cook currant jelly from blackcurrant very quickly. It only needs 2 ingredients in equal proportions. Cooking method:

1. Pour pure blackcurrant berries into the multicooker container.
2. Select the “steam cooking” mode and, after closing the lid, wait 15 minutes.
3. After that, open the lid, add sugar and mix.
4. Turn on the “quenching” mode and cook for another 15 minutes with the lid open and stirring frequently.
5. Pour the finished dessert into jars and cork.

What to do if blackcurrant jelly came out unsuccessful

If you follow the correct cooking technology and keep the proportions, then a sweet dessert will definitely succeed, because the blackcurrant berry contains a large amount of pectin and thickens beautifully even without the use of thickeners. Failure can occur if the water rate exceeds the specified several times. And you also need to remember that jelly without thickeners can freeze in the refrigerator for several days. But if there is a problem, you just need to digest the dessert by adding one of the gelling agents to it – pectin, agar-agar, gelatin or others.

Caloric value

This indicator is directly related to the set of ingredients. Knowing that 100 g of blackcurrant contains 44 kcal, and there are already 398 of them in sugar, you can easily calculate the energy value of a simple jelly. If the products are taken in equal quantities, then in 100 g of jelly there will be 221 kcal. If you reduce the proportion of sugar in dessert, then, accordingly, its calorie content also decreases. So, for example, in jelly with agar-agar, the energy value reaches 187,1 kcal, which is 11,94% of the daily norm.

Terms and conditions of storage

Prepared using a technology that includes heat treatment, blackcurrant jelly can be stored even at room temperature for almost 2 years in a place inaccessible to sunlight. But it should be remembered that the temperature in the room should not exceed 25 ° C or fall below 3-4 ° C. For packaging, it is desirable to use small glass jars. Opened jelly should be stored only in the refrigerator, no more than a week.

Conclusion

A blackcurrant jelly recipe may include a minimum of ingredients, or it may consist of several components. The combination with different fruits or berries will emphasize the taste characteristics of blackcurrant or, conversely, slightly mask them. This dessert can be prepared not only tasty, but also low-calorie, for example, using stevia instead of sugar. It contains many vitamins, so the benefits for the body are obvious.