Content
The characteristic sourness makes this berry ideal for making jelly. A drink made from fresh berries is most relevant during the harvest. In winter, frozen fruits are used. Frozen currant jelly is a simple homemade dish that is very quick to prepare and available during the cold season.
Useful properties of currant jelly
The homemade drink contains all the vitamins that are found in fresh berries, but during heat treatment some of the beneficial elements are lost.
Currants, especially black currants, are rich in vitamin C or ascorbic acid, they contain folic acid and antioxidants.
Currant jelly helps strengthen the immune system, prevents blood clots due to its anticoagulant effects, and has antibacterial properties. The pectins it contains prevent blockage of blood vessels.
This dish is enveloping, has a beneficial effect on the gastric mucosa, relieves pain when it is inflamed, reduces the irritating effect of gastric juice on it, improves digestion, and cleanses the intestines.
You can make jelly from frozen currants for a child.
How to cook currant jelly
To prepare the drink you only need four ingredients:
- fruit;
- water;
- granulated sugar;
- starch.
The berries are sorted: rotten fruits and various debris are removed. Rinse in a colander in several waters. There is no need to pick the berries from the branches, since after cooking the compote is filtered through a sieve.
Sometimes other ingredients are added. It could be vanilla sugar or some spices, but most often nothing extra is used to preserve the taste of the berries.
You can take potato or corn starch. Its quantity varies depending on how thick the drink needs to be.
Kissel is not necessarily a drink. It can be a thick dessert that is eaten with a spoon. It all depends on the amount of starch. If you need a liquid drink, add 2 tbsp to 3 liters of water. l. It will turn out thicker if you take 3 tbsp. For a dessert that can only be taken with a spoon, you will need 4 tbsp.
The amount of sugar depends on personal taste. Red currants require more of it, since they are more acidic than black currants. You can brew 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.
Recipes for frozen blackcurrant jelly
What you will need:
- 300 g frozen berries;
- 1 liter of water;
- 3 tbsp. l. Sahara;
- 2 tbsp. l. any starch.
How to cook:
- Remove the berries from the freezer and leave at room temperature to allow them to thaw naturally.
- Immediately pour granulated sugar into a saucepan with water. The amount of sand can be increased or decreased at your discretion.
- Place the pan on the fire, boil, then add the fruit. To avoid getting burned, they should be added carefully, one spoon at a time.
- Pour starch into a bowl or glass, pour water (about 50 ml) into it, and stir. Gradually pour it into the pan when the water with the berries boils. You need to stir constantly to avoid lumps. Cook for about five minutes, then remove from heat and cool until warm. Then you can pour into glasses and serve.
You can cook jelly from frozen currants in another way:
- First, you need to grind the currants along with sugar in a blender.
- Transfer the mixture from a blender to boiling water and cook until it boils (about five minutes).
- 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 the hot drink into glasses.
Recipes for frozen red currant jelly
You can make dietary jelly from frozen red currants. And for lovers of an interesting taste, red currant jelly with the addition of cinnamon is suitable.
Cinnamon
What you will need:
- a glass (200 ml) of frozen berries;
- ¾ cup sugar;
- 1 liter of water for cooking jelly;
- 3 tablespoons of potato starch and 5 tablespoons of water for diluting it;
- ½ teaspoon cinnamon.
How to cook:
- Wash the frozen fruits, when thawed, combine them in a saucepan with granulated sugar and grind.
- Pour in water, place on the stove, wait for it to boil and cook for three minutes.
- Strain the compote, add ground cinnamon, stir.
- Dilute the starch with water, pour it into the pan in a thin stream while stirring so that there are no lumps.
- When it starts to boil, immediately remove from heat. Jelly made from starch and frozen currants is ready.
Dietary
Easy recipe for frozen currant jelly
What do you need:
- 200 g frozen red currants;
- 2 tablespoons of corn starch and ½ cup of cold boiled water to dilute it;
- 100 g sugar;
- 2 liters of water for jelly.
How to cook:
- Grind the fruits in a blender.
- Place currant pulp into boiling water. As soon as it boils, add sugar and cook for about six minutes.
- Pass through a strainer to remove skins and grains.
- Place on the stove again.
- As soon as it boils, pour the starch diluted with water into the pan. Pour in a stream while stirring. As soon as the thickened drink begins to boil, turn off the heat.
Fresh currant jelly
From black
For the classic blackcurrant jelly recipe you will need the following ingredients:
- 1 glass of berries;
- 3 liters of water for jelly;
- 3 tbsp. spoons of sugar;
- 2 tbsp. spoons of starch and ¾ cup of boiled chilled water to dilute it.
How to cook:
- Place prepared fruits into boiling water. When the water boils again, continue cooking until the berries burst. This will take approximately 6 minutes.
- Then crush the currants directly in the pan using a masher so that they release as much juice as possible.
- Strain the broth through a strainer to separate the cake. Pour the liquid into the same container, add sugar, wait for it to boil.
- While the compote is boiling intensely, start stirring it quickly to form a funnel, and pour in the pre-prepared starch solution in a stream. Continue stirring until the drink thickens. As soon as it boils, remove from the stove. It needs to be cooled a little before use. It turns out quite thick, you can eat it with a spoon.
From red
The red currant jelly prepared according to this recipe has a medium thickness.
What you will need:
- 1 liter of water;
- 170 g of fresh berries;
- 35 g starch;
- 60 g sugar.
How to cook:
- Wash the fruits and place them in a saucepan along with the branches. Pour in 0.8 liters of water and place on the stove over medium heat.
- When the water boils, pour sugar into it, bring to a boil again, turn the heat to low and cook for five minutes. During this time, the sugar crystals will completely dissolve, resulting in a beautifully colored compote. You can use more granulated sugar if desired.
- Strain the compote through a sieve and put it back on the fire.
- Dilute the starch in the remaining water, which must first be boiled and cooled completely.
- When the strained compote boils, carefully pour starch diluted in boiled chilled water (0.2 l) into it, stirring constantly.
- After boiling, cook for one or two minutes, then remove the thickened drink from the heat, cool slightly and pour into glasses.
Calorie content of 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 for one meal. It is recommended to use it within one day.Shelf life - no more than two days. You should put it in the refrigerator overnight.
The official shelf life after preparation for catering establishments is three hours at room temperature, 12 hours in the refrigerator.
Conclusion
Frozen currant jelly, prepared at home from a crop grown in your own garden, cannot compare with a similar drink from store-bought briquettes. It contains no flavors or dyes. It is distinguished by its freshness, natural aroma, taste and natural beautiful color.
