Blackcurrant jelly recipe is a simple delicacy, but very tasty and vitamin-rich. You can easily prepare it yourself at home. Even those who do not quite like raw berries will definitely enjoy this light dessert. The peculiarity of black currant is that it contains quite a lot of gelling substance, pectin, which gives the delicacy an elastic texture.
Useful properties of blackcurrant jelly
Fragrant, rich burgundy black currant jelly is a real treasure of vitamins and nutrients. 100 g of berries contain 26% of the daily value 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 value of silicon, which helps other vitamins to be absorbed, ensures the strength of 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.
Important! In winter, blackcurrant jelly retains up to 80% of nutrients.
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, you need to use only ripe, well-colored berries, without traces of rot or disease. The preparatory process requires attention and takes 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, a delicacy can be prepared in a cold way, with cooking, with the addition of gelling agents and without them. In addition, black currant 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
Blackcurrant jelly with gelatin will delight you with a refreshing and light dessert, which is a pleasure to prepare. Due to the peculiarities of gelatin, the cooking process does not last long, so the vitamin composition does not lose much of its value.
- 300 g sorted black currant;
- 1 cup granulated sugar;
- 28 g of instant gelatin;
- 700 ml of cold boiled water;
- Pour gelatin with a little water to swell.
- Place clean berries in a wide container, add water, let it boil and boil over low heat for 10 minutes.
- After cooling, rub the mass through a fine sieve.
- Add sugar to the berry puree, mix well and put on the stove. After boiling, make a minimum heat and, with constant stirring, wait for the granulated sugar to completely dissolve.
- After that, add the gelatin, mix thoroughly and, without bringing to a boil, hold the container with the mass over minimal heat for another 2-3 minutes.
- After the gelatin dissolves in the berry mass, it can be poured into sterilized jars or molds.
Important! Gelatin will help blackcurrant jelly maintain a firm texture even at room temperature.
Blackcurrant jelly with fructose
And this delicacy is suitable even for diabetics (of course, in small quantities). It will also appeal to those who count calories, because fructose is unmatched in sweetness, so even a small amount of this product will make the jelly sweet. To prepare this dessert you will need:
- 300 g black currant;
- 3 tbsp. l. fructose (75 g);
- 20 g gelatin;
- 1.5 cups of cold boiled water.
The preparation method is the same as in the recipe with gelatin. But instead of sugar, fructose is added.
Important! Jelly according to this recipe can be prepared even in winter using frozen black currant berries.
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 beneficial for the intestines, as it helps to free it from accumulated toxins. But when working with this ingredient, it must be borne in mind 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 of black currant;
- 100 ml lemon juice;
- 0.5 kg of sugar;
- 50 g of pectin.
- Pour the selected berries into a wide stainless steel saucepan, pour in lemon juice, add most of the sugar and bring the mixture to a boil over medium heat. Boil for about 10 minutes with constant stirring.
- Cool the berry mass slightly and rub through a sieve.
- Add pectin mixed with sugar to the berry puree, bring to a boil, stirring constantly and cook over low heat for no more than 3 minutes.
- Fill the finished jelly in sterilized jars or fill the molds.
Important! In order to make a jelly, and not a marmalade, the proportions of pectin should be strictly observed. With an increase in the rate, the product loses its transparency.
Blackcurrant jelly with agar-agar
Agar agar is a popular thickener for making wonderful blackcurrant jelly at home. Agar-agar jelly turns out to be denser, but fragile. Confectioners love this thickener because it does not lose its gelling ability even after secondary heat treatment. This dessert is prepared as follows:
- Pour 300 g of fresh berries with 150 ml of water and bring to a boil. Add 250 g of sugar and cook over medium heat for 5-7 minutes.
- Rub the softened berry mass through a fine sieve.
- 1.5 hours of agar-agar pour 50 ml of cold boiled water, mix well and pour into the berry puree.
- Put the mass on fire, and, stirring actively, bring to a boil.
- Cook over medium heat for about 5-7 minutes.
- Pour the finished dessert into sterilized jars or molds.
Important! Jelly on agar-agar begins to solidify already at a temperature of 30-40 ° C and is capable of completely gelatinizing even at room temperature.
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's very easy to prepare this delicacy:
- Rinse the berries and dry them on a clean towel.
- Grind and squeeze the juice.
- Measure the amount of juice, for example with a glass and add the same amount of sugar.
- Combine sugar and juice in a container with a wide bottom, stir occasionally until the sugar is completely dissolved. Only then can it be poured into sterilized containers.
Important! The jelly prepared in this way will harden longer than with the addition of thickeners. But it is in it that the largest amount of vitamins is stored.
Blackcurrant jelly recipes for the winter
You can argue for a long time about which is preferable in the winter - frozen black currant 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 in 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 during the winter. Step-by-step instructions will tell you how quickly and easily you can make blackcurrant jelly for the winter:
- Put 2 kg of berries in a saucepan, pour in 600 ml of water and bring the mixture to a boil. Cook over low heat for 10 minutes so that the berries soften well.
- Rub the slightly cooled mass through a sieve.
- Transfer the berry puree to a saucepan, measuring the amount, for example, in a liter jar.
- For each liter of mass, add 700 g of sugar.
- Bring to a boil over medium heat, stirring constantly, and cook for 15-20 minutes.
- Pack hot jelly in sterilized jars and seal.
Quick Blackcurrant Jelly
In this recipe, water can be omitted, because blackcurrant berries contain a large amount of juice. Cooking method:
- Chop 2 kg of washed black currant berries in any way possible. This can be done with a meat grinder or blender.
- Add the same amount of sugar for each liter of crushed berry mass.
- Put the mass in a saucepan with a thick bottom and put on fire, bring to a boil. Be sure to remove the foam.
- After boiling, make the heat to a minimum and cook for about 15 minutes, remembering to stir.
- After that, pour the finished product into sterilized jars and seal.
Important! This recipe can be modified somewhat. For example, those who follow the figure can use less sugar.
Blackcurrant jelly according to this recipe can be prepared without seeds. 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 black currant juice
This dessert will perfectly refresh on a hot day, as it contains juicy berries. To prepare it you will need:
- 400 ml of blackcurrant juice;
- 3 tbsp. Sahara;
- 150 g of ripe selected black currant berries;
- 2 tsp gelatin.
- Pour gelatin with a small amount of cold boiled water and leave to swell.
- Pour clean, dry berries into the bowls.
- Combine juice with sugar and bring to a boil. Reduce heat to medium and simmer until sugar is completely dissolved.
- Then pour in the gelatin and, with constant stirring, keep the mass on the fire for another 2 minutes, without bringing to a boil.
- Pour the finished jelly into the bowls.
Blackcurrant jelly with stevia
Stevia is a popular natural sweetener as 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:
- Sort out and rinse well with 100 g of black currant berries.
- Sprinkle them with 1 tsp of 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.
- Pour the resulting juice into a separate container.
- Pour 400 ml of hot water over the berries, bring to a boil and cook for 10 minutes.
- Cool slightly, rub through a fine sieve.
- Pour half a teaspoon of stevioside into the berry mass, add juice and, bringing to a boil, make a minimum heat.
- Pour in the previously dissolved gelatin (15 g) and, stirring well, keep on fire for 2-3 minutes, not allowing the mass to boil.
- Pour into sterilized jars or molds.
Citrus Blackcurrant Jelly
A charge of vivacity and a citrus aftertaste will add orange to blackcurrant jelly. In order for the dessert to retain the taste and aroma of citrus, minimal heat treatment is carried out:
- Rinse 700 g of black currant well and put in a colander to drain excess water.
- Pour the berries into a wide container with a thick bottom, add 50 ml of water and bring to a boil. Cook over medium heat for 10 minutes.
- At this time, grate the zest of one orange on a fine grater. Then squeeze the juice out of the citrus half.
- Rub the softened berry mass through a sieve, add grated zest and 300 g of sugar.
- Bring to a boil over medium heat, add juice and simmer over low heat for about 10 minutes.
- Pour the finished mass into sterilized jars and seal.
Important! Orange, like black currant, is rich in pectin, so you don't need to add gelling agents to this delicacy.
Black and red currant jelly
A large harvest 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 will also help strengthen the body during this unfavorable period. It is advisable to process the berries immediately after harvesting, so they will retain the maximum amount of nutrients and vitamins.
- 500 g of each type of currant;
- 500 g of sugar (for sweet lovers, this rate can be increased to 700 g).
- Chop the berries and squeeze the juice. The easiest way is to use a juicer.
- Pour juice into a stainless steel container, add sugar, mix well and bring to a boil. Stir constantly.
- When all the sugar is dispersed, pour the finished jelly into sterilized jars and seal.
Blackcurrant jelly with apples and cinnamon
The jelly prepared according to this recipe does not differ in transparency, but has a pleasant dense structure. In addition, the apple flavor somewhat balances the blackcurrant flavor, and the cinnamon adds oriental notes to the delicacy and gives a wonderful aroma. Before cooking, you need to stock up on foods:
- 400 g blackcurrant berries;
- 600-700 g of apples;
- 1, 1 kg of sugar;
- 2 cinnamon sticks;
- 75 ml of water.
- Wash the apples, peel them. Quarter and remove seed chambers. Fold into a wide-bottomed saucepan. If the apples are large, they should be cut into small pieces, so they cook faster.
- Sort the currants, wash and add to the apples.
- Add water and bring to a boil. Cook over low heat for about 15 minutes.
- Add half a glass of sugar and cook for another 5 minutes. The apples should be soft.
- Grind the slightly cooled mass with a blender. If it is not there, you can simply knead it with a crush until smooth.
- Then wipe the mass through a sieve, transfer it back to the cooking container, add the remaining sugar and cinnamon.
- Cook for 15 minutes over low heat, stirring constantly.
- Prepare the finished dessert in sterilized jars, after removing the cinnamon sticks, and cork.
Blackcurrant jelly in a slow cooker
This recipe can be used to make blackcurrant jelly very quickly. It only needs 2 ingredients in equal proportions. Cooking method:
- Pour pure black currant berries into the multicooker container.
- Select the "steam cooking" mode and, with the lid closed, wait 15 minutes.
- Then open the lid, add sugar and stir.
- Turn on the "simmering" mode and cook for another 15 minutes with the lid open and stirring frequently.
- Pour the finished dessert into jars and cork.
Important! If the multicooker does not have a “steaming” mode, you can use only the “extinguishing” function.
What to do if blackcurrant jelly is unsuccessful
If you adhere to the correct cooking technology and observe the proportions, then a sweet dessert will definitely succeed, because blackcurrant berries contain a large amount of pectin and thickens perfectly even without the use of thickeners. Failure can be comprehended if the water norm exceeds the specified one several times. And you also need to remember that jelly without thickeners can freeze in the refrigerator for several days. But if a problem exists, you just need to digest the dessert by adding one of the gelling substances to it - pectin, agar-agar, gelatin or others.
This indicator is directly related to the set of ingredients. Knowing that 100 g of black currant contains 44 kcal, and there are already 398 in sugar, you can easily calculate the energy value of simple jelly. If the products are taken in equal quantities, then 100 g of jelly will have 221 kcal. If you reduce the proportion of sugar in the dessert, then, accordingly, its calorie content also decreases.For example, in jelly with agar-agar, the energy value reaches 187.1 kcal, which is 11.94% of the daily value.
Terms and conditions of storage
Prepared according to the technology, which 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 room temperature should not exceed 25 ° C or drop below 3-4 ° C. For packaging, it is advisable to use small glass jars. Opened jelly should only be stored in the refrigerator, no more than a week.
A blackcurrant jelly recipe can include a minimum of ingredients, or it can consist of several components. The combination with different fruits or berries will emphasize the taste characteristics of black currants or, conversely, slightly mask them. This dessert can be made not only tasty, but also low-calorie, for example, using stevia instead of sugar. It contains a lot of vitamins, so the benefits for the body are obvious.