Content
An excellent way to prepare for the winter is blackcurrant jelly without cooking, pieces of which melt in your mouth. The most popular garden berries are used to make preserves, jams, and compotes. To preserve all the richness of taste, amazing aroma and undoubted benefits, it is worth preparing it cold, without cooking. No special ingredients or skills are required. The result is a very thick, sweet and sour delicacy with a unique currant aroma. A few spoons of currant sweetness with homemade cakes and tea will lift your spirits and remind you of the hot summer.
Beneficial properties of raw blackcurrant jelly
The product made without cooking retains all vitamins, including ascorbic acid, which is destroyed during heat treatment. In Rus', they were well aware of the beneficial properties of currants and were actively used fresh, in cooking and for treatment. Recent studies by British scientists on the benefits of black currant have confirmed the age-old wisdom of the Russian people.
The jelly contains vitamins C, B, K, provitamin A, nicotinic, malic and citric acids, pectins, glucose and fructose, potassium, calcium, iron, magnesium and phosphorus.
When consumed regularly, it has a beneficial effect on the human body:
- being a strong antioxidant, it prevents the destruction of cellular structures;
- tannins normalize the functioning of the gastrointestinal tract;
- folic acid is a natural antidepressant, improves tone;
- significantly stimulates the functioning of the immune system, is a means of preventing acute respiratory infections and influenza, helps to cope with the disease more easily and recover faster;
- normalizes metabolism, promotes the removal of toxins, waste, salts of heavy metals and radionuclides from the body;
- helps strengthen the walls of blood vessels, reduces the risk of myocardial infarction and blood clots;
- increases hemoglobin levels, cleanses the blood of harmful substances, including cholesterol;
- prevents the development of cancer cells and inflammation of any kind;
- It is an excellent diaphoretic, relieves fever and strengthens the body.
Recipes for blackcurrant jelly without cooking for the winter
Before you start cooking, you need to sort out the collected or purchased blackcurrants. Remove leaves, twigs, and other debris. Moldy, dried out, diseased berries must be thrown away, as well as unripe ones. If the recipe involves straining the mass through a sieve, the tails of the berries can be left. Otherwise, the green stalks must be removed.
Rinse the jars thoroughly without soap. If the jars are dirty or have been sitting in the shed for a long time, you can use baking soda. Sterilize in the oven or steam. Metal lids must be boiled. Dry the jars and lids so that no water remains.
Raw blackcurrant jelly in blender
The jelly according to this recipe is so thick that it can be eaten like marmalade. Children especially like it.
Required ingredients:
- currants – 1.7 kg;
- sugar – 2.5 kg.
Cooking method:
- Place the prepared berries in a deep metal or glass bowl and blend thoroughly with an immersion blender. It is necessary to ensure that there are no whole berries left.
- Add sugar and beat with a blender until the sugar dissolves. No cooking required.
- If grains remain, then the mass should be left for 1-4 hours, stirring occasionally, at a temperature of 18-20O.
- Pour blackcurrant jelly into jars and seal tightly.
The master class “How to properly prepare blackcurrant jelly without cooking” can be watched in the video provided:
Citrus blackcurrant jelly without cooking
An amazing dessert with citrus notes is obtained by combining currants with orange and lemon.
Required ingredients:
- oranges and lemons – 2 kg;
- black currant – 1 kg;
- granulated sugar – 3.6 kg.
Cooking method:
- Peel citrus fruits. You can take exactly those fruits whose taste you like, the proportions can also be arbitrary, you can take more oranges.
- Pass the fruit through a juicer or carefully squeeze out the juice by hand.
- Mash the blackcurrants in any way and rub through a fine sieve. Or use a juicer.
- Combine the berry-fruit mass with sugar - it should be 1.5-2 times more than berry puree. Stir thoroughly until the sugar dissolves. This process usually takes 1 to 4 hours at room temperature without cooking.
- Place the finished jelly into jars. For better preservation, it is recommended to sprinkle a centimeter layer of sugar on top. Seal tightly with lids.
Can be served as a stand-alone dessert. It goes well with any homemade cakes, pancakes, pancakes. A toast with a spoon of this jelly with morning tea or coffee will give you strength and vigor, as well as a good mood.
Blackcurrant and raspberry jelly without cooking
A simple recipe allows you to make amazingly delicious raspberry-currant jelly with the aroma and refreshing sweet-sour taste of both berries.
Required ingredients:
- black currant – 2.5 kg;
- ripe raspberries – 1.3 kg;
- granulated sugar – 2.8 kg.
Cooking method:
- Mash the berries well with a masher or chop in any convenient way: blender, meat grinder, juicer.
- Press through a fine sieve to remove pits and skin. This item is not required when using a juicer.
- Add sugar to the juice and pulp and mix thoroughly.
- It is necessary to achieve complete dissolution of the sugar; no cooking is required. To do this, stir the mass regularly at a temperature of 18-20O.
- Pour into jars. You can sprinkle a 1 cm layer of sugar on top to prevent fermentation processes. Seal with lids.
Good for any baked goods and for frosting cakes. And in case of a cold, currant-raspberry jelly without cooking will be an excellent medicine for children and adults.
Calorie content of raw blackcurrant jelly
Black currant is a low-calorie berry.It contains no more than 44-46 kcal. Sugar added during the production of jelly significantly increases the calorie content of the final product. It contains 398 kcal, therefore, calculating the final energy value of raw jelly is very simple. With a ratio of berries to sugar of 1:1.5, the calorie content will be 643 kcal.
Terms and conditions of storage
Due to the high content of gelling substances in black currants, the finished product is well stored in a cool place without access to sunlight. This could be a closet on a cool veranda, an underground floor, or a closed place away from heating appliances. Shelf life:
- At temperatures from 15 to 20O - 6 months.
- At temperatures from 4 to 10O - 12 months.
Store opened jars covered only in the refrigerator for no more than 14 days.
Conclusion
Blackcurrant jelly without cooking is especially necessary in winter, during periods of exacerbation of colds and during spring vitamin deficiency. Its preparation requires a minimum of products that are accessible and easy to process. By combining blackcurrants with other berries and fruits, you can get a raw jelly with an amazing range of flavors. It is perfect for the holiday table and as an everyday stress reliever. Blackcurrant jelly is an excellent substitute for store-bought sweets and marmalades, and is good for the body.
