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Homemade blackcurrant marmalade is a natural, aromatic and tasty delicacy that is suitable for the whole family. The berries contain a large amount of pectin, which allows you to make a jelly-like dessert without additional additives in the oven. There are also express methods based on gelatin and agar.
Beneficial properties of homemade blackcurrant marmalade
The peculiarity of black currant is that all the beneficial substances it contains are optimally absorbed by the human body. It is recommended to consume dessert prepared at home in case of anemia and after illnesses, as it helps restore the body's defenses and strengthen the immune system.
Useful properties of marmalade:
- strengthens capillaries;
- protects the body from Staphylococcus aureus and diphtheria;
- cleanses the blood;
- stimulates blood formation and activity of the cardiovascular system;
- has a diuretic and anti-inflammatory effect;
- speeds up metabolism;
- increases the secretion of gastric juice;
- improves adrenal function;
- removes toxins, heavy metal salts and radionuclides from the body;
Currants protect the body not only from the development of cancer, but also from Alzheimer's disease. It also allows you to maintain visual acuity for a long time.
Prohibited when:
- exacerbation of gastritis;
- increased stomach acidity;
- increased blood clotting;
- stomach ulcer;
- individual intolerance;
If consumed excessively, adverse reactions may occur:
- nausea;
- colic and excitability;
- blood clot formation;
- change in heart rate;
- frequent urination;
Blackcurrant contains salicylic acid, so it is not recommended to consume homemade dessert with aspirin, as this may cause an overdose.
Blackcurrant marmalade recipe
Before you start cooking, you need to carefully sort the berries. Small debris and spoiled fruits will spoil the taste of a homemade dessert.
Brown berries contain more pectin, so the marmalade will harden much faster. If the currants are completely black and ripe, then it is worth adding agar-agar or gelatin to the composition, which will help give the delicacy the desired shape.
For cooking, it is better to use a stainless steel container with thick walls.
Blackcurrant marmalade on agar
Adding star anise, cinnamon and vanilla will help make the taste of homemade dessert more rich. On agar, the delicacy will turn out healthy and aromatic. If you grease the mold with water or oil, the marmalade will be easier to get out.
Required:
- agar-agar – 1.5 tsp;
- black currant – 250 g;
- water – 200 ml;
- sugar – 150 g;
How to cook:
- Pour half the specified volume of water into the container. Add agar-agar.Leave to soak.
- Sort out the berries. Leave only black and dense ones. Then rinse and dry. Beat with a blender and pass through a sieve.
- Pour the resulting puree into a saucepan. Add sugar.
- Pour in water. Stir thoroughly and bring to a boil. Stirring constantly, pour in agar-agar.
- After the mixture boils, cook for 3 minutes.
- Remove from heat, cool slightly and pour into molds previously lined with cling film. Place in the refrigerator.
- When the homemade dessert hardens, cut into pieces. If desired, dust with powdered sugar or dip in sugar.
Blackcurrant marmalade with gelatin
The berries make a delicate and aromatic dessert that any housewife can prepare at home. To speed up the process, buy instant gelatin.
Required:
- black currant – 500 g;
- powdered sugar;
- sugar – 400 g;
- refined oil;
- gelatin – 40 g;
- water – 200 ml.
How to cook:
- Pour gelatin into a mug and add 100 ml of water. Wait until the mass swells.
- Place the washed berries into a blender bowl and grind. To make the dessert tender and smooth, pass through a sieve and pour into a saucepan.
- Pour in the remaining water and turn on the medium burner setting. When the mixture boils, switch to low and cook until thickened.
- Remove from heat and leave for 5 minutes. Stir in the swollen gelatin, which should completely dissolve.
- Grease the molds with butter and sprinkle with powder. Pour in warm puree.If there are no special molds, then ice molds are ideal. You can also pour the berry mass into a deep dish, and when the marmalade hardens, cut into portions.
- Leave on the counter until completely cooled, then transfer to the refrigerator for 7 hours.
Chopped dried fruits or nuts will help diversify the taste of homemade marmalade. They are added to the mold along with berry puree.
Blackcurrant marmalade in the oven
Store-bought sweets contain many harmful substances, so it is better for children to prepare healthy treats at home. It will not only delight you with its taste, but will also bring invaluable benefits to the body.
Required:
- currants – 1 kg black;
- water – 40 ml;
- sugar – 600 g;
How to cook:
- Place the washed and sorted berries on a paper towel and dry.
- Pour into a wide container. Mash with a wooden mortar or grind with a blender.
- Mix with sugar and water. Set the burner to minimum. Cook, stirring occasionally, until the mixture begins to slightly pull away from the sides.
- Soak a silicone brush in water and coat the baking sheet. Pour over the hot puree. Smooth the surface with a spoon. To make the marmalade easier to remove, you can pre-cover the baking sheet with parchment paper.
- Place in the oven. 50° mode. Do not close the door.
- When a dry crust forms on the surface, the homemade dessert is ready; now it needs to be chilled. Turn the baking sheet over and remove the marmalade. Cut into portions.
If desired, dip in sugar, coconut, cinnamon or sprinkle with powdered sugar.
Calorie content
100 g of ready-made homemade marmalade contains 171 kcal. If you replace sugar with stevia or fructose, the calorie content will be 126 kcal. Honey can be used as a sweetener. It is added 2 times less than indicated in the sugar recipe. In this case, 100 g of marmalade will contain 106 kcal.
Terms and conditions of storage
Ready homemade marmalade is packaged in bags, wrapped in parchment, foil or placed in a glass container with an airtight lid. Store in the refrigerator or cool basement. Products with a specific aroma should not be nearby, as homemade delicacies quickly absorb all odors.
Blackcurrant marmalade with agar agar is stored for 3 months, with gelatin - 2 months, without gelling additives - 1 month.
Conclusion
If you follow all the recommendations, homemade blackcurrant marmalade is not only tasty and aromatic, but also very healthy. The finished dessert is consumed as an independent dish, used as a decoration for cupcakes and cakes, and added to baked goods and cottage cheese casseroles.
