Simple recipes for blackcurrant jelly at home

The blackcurrant jelly recipe is a simple delicacy, but very tasty and rich in vitamins. You can easily prepare it yourself at home. Even those who don't 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.

Beneficial properties of blackcurrant jelly

Fragrant, rich burgundy blackcurrant jelly is a real storehouse of vitamins and nutrients.100 g of berries contain 26% of the daily requirement of vitamin C, so this delicate dessert will be very useful in the cold season, when a weakened body is easily susceptible to colds. In addition, the berries contain 203.1% of the daily requirement of silicon, which helps to absorb other vitamins, ensures strong teeth and bones, and neutralizes heavy metals and radionuclides. At any time of the year, drinking blackcurrant jelly will help:

• increase immunity;
• improve digestion;
• activate metabolic processes;
• get rid of swelling;
• 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, you need to use only ripe, well-colored berries, without traces of rot or disease. 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 cold, with cooking, with or without the addition of gelling agents. In addition, black currant goes well with other berries and fruits, surprising not only with its variety of flavors, but also doubling its 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 prepare. Due to the properties of gelatin, the cooking process does not last long, so the vitamin composition does not lose much of its value.

Required ingredients:

• 300 g sorted blackcurrants;
• 1 cup granulated sugar;
• 28 g instant gelatin;
• 700 ml cold boiled water;

Cooking method:

1. Pour gelatin with a small amount of water to swell.
2. Place clean berries in a wide container, add water, let it boil and simmer over low heat for 10 minutes.
   
3. After cooling, rub the mixture through a fine sieve.
4. Add sugar to the berry puree, mix well and put on the stove. After boiling, turn the heat to low and, stirring constantly, wait until the granulated sugar is completely dissolved.
5. After this, add gelatin, mix thoroughly and, without bringing to a boil, keep the container with the mixture on low heat for another 2-3 minutes.
6. After the gelatin has dissolved in the berry mass, it can be poured into sterilized jars or molds.

Blackcurrant jelly with fructose

And this delicacy is suitable even for diabetics (in small quantities, of course). 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 the jelly sweet. To prepare this dessert you will need:

• 300 g black currants;
• 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.

Blackcurrant jelly with pectin

You can make 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, you need to take 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 delicacy, you need to stock up on the following ingredients:

• 500 g black currants;
• 100 ml lemon juice;
• 0.5 kg sugar;
• 50 g pectin.

Cooking method:

1. Pour the sorted 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.
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 into sterilized jars or fill molds.

Blackcurrant jelly with agar-agar

Agar-agar is a popular thickener that allows you to make wonderful blackcurrant jelly at home. Jelly with agar-agar is denser, but fragile. Confectioners love this thickener because it does not lose its gelling abilities even after secondary heat treatment. This dessert is prepared as follows:

1. Pour 300 g of fresh berries into 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. Place the mixture 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 adding gelatin or other thickeners. The easiest way is cold, without cooking. And this delicacy is very easy to prepare:

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

Recipes for blackcurrant jelly for the winter

One can argue for a long time about what is preferable in winter - frozen blackcurrant berries or jelly made from them. But it is a fact that jelly is much tastier. 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 during the winter. Step-by-step instructions will tell you how quickly and easily you can prepare blackcurrant jelly for the winter:

1. Place 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 until the berries soften well.
2. Rub the slightly cooled mass through a sieve.
3. Transfer the berry puree into 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 the hot jelly into sterilized jars and seal.

Quick blackcurrant jelly

You don’t need to use water in this recipe, because blackcurrant berries contain a large amount of juice. Cooking method:

1. Grind 2 kg of washed black currant berries using any available method. This can be done using a meat grinder or blender.
2. For each liter of crushed berry mass, add the same amount of sugar.
3. Place the mixture in a thick-bottomed saucepan and place on the fire, bringing to a boil. Be sure to remove the foam.
4. After boiling, turn the heat to low and cook for about 15 minutes, remembering to stir.
5. After this, pour the finished product into sterilized jars and seal.

Blackcurrant jelly according to this recipe can be prepared without seeds. To do this, you will have to rub the crushed berry mass through a sieve or squeeze it 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 blackcurrant juice;
• 3 tbsp. l. Sahara;
• 150 g of selected ripe black currants;
• 2 tsp. gelatin.

Cooking method:

1. Pour gelatin with a small amount of cold boiled water and leave to swell.
2. Pour clean dry berries into bowls.
3. Combine the 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 mixture on the fire for another 2 minutes, without bringing it 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 your figure. You can prepare this light and tasty 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 cool place for 1.5-2 hours. During this time, the berries need to be mixed several times.
3. Pour the resulting juice into a separate container.
4. Pour 400 ml of hot water over the berries, bring to a boil and cook for 10 minutes.
5. Cool slightly, rub through a fine sieve.
6. Add another half teaspoon of stevioside to the berry mass, add juice and, bringing to a boil, turn the heat to low.
7. Pour in pre-dissolved gelatin (15 g) and, stirring well, keep on fire for 2-3 minutes, not allowing the mixture to boil.
8. Pour into sterilized jars or molds.

Citrus blackcurrant jelly

An orange will add a charge of vigor and a citrus aftertaste to blackcurrant jelly. To ensure that the dessert retains the taste and aroma of citrus, minimal heat treatment is carried out:

1. Rinse 700 g of blackcurrants well and place 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 over 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 grated zest and 300 g of sugar.
5. Bring to a boil over medium heat, add the juice and simmer over low heat for about 10 minutes.
6. Pour the finished mixture into sterilized jars and seal.

Black and red currant jelly

A large harvest of red and black currants collected at the dacha 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 picking, so that they retain the maximum amount of nutrients and vitamins.

Required ingredients:

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

Cooking method:

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

Blackcurrant jelly with apples and cinnamon

The 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 the cinnamon adds oriental notes to the delicacy and gives a wonderful aroma. Before cooking, you need to stock up on the following ingredients:

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

Preparation:

1. Wash the apples and remove the skin. Divide into quarters and remove seed chambers. Place in a wide-bottomed pan. If the apples are large, you should cut them into small pieces, so they will cook faster.
2. Sort the currants, wash and add to the apples.
3. Add water and bring to a boil. Cook over low heat for about 15 minutes.
4. Add half a glass of sugar and cook for another 5 minutes. The apples should become soft.
5. Grind the slightly cooled mass using a blender. If you don’t have it, you can simply mash it with a masher until smooth.
6. Then rub the mass through a sieve, transfer it back to the cooking container, add the remaining sugar and cinnamon.
7. Cook over low heat for 15 minutes, stirring constantly.
8. Pack the finished dessert into sterilized jars, after removing the cinnamon sticks, and seal.

Blackcurrant jelly in a slow cooker

Using this recipe, you can very quickly make blackcurrant jelly. It only requires 2 ingredients in equal proportions. Cooking method:

1. Pour clean black currants into the multicooker container.
2. Select the “steam” mode and, closing the lid, wait 15 minutes.
3. After that, open the lid, add sugar and stir.
4. Turn on the “stew” mode and cook for another 15 minutes with the lid open and stirring frequently.
5. Pour the finished dessert into jars and seal.

What to do if blackcurrant jelly is unsuccessful

If you adhere to the correct cooking technology and observe the proportions, you will definitely succeed in the sweet dessert, because blackcurrant berries contain a large amount of pectin and thicken perfectly even without the use of thickeners. Failure may occur if the water norm exceeds the specified one several times. And you also need to remember that jelly without thickeners can harden 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 - pectin, agar-agar, gelatin or others.

Calorie content

This indicator is directly related to the set of ingredients. Knowing that 100 g of blackcurrant contains 44 kcal, and sugar already contains 398, you can easily calculate the energy value of simple jelly. If the products are taken in equal quantities, then 100 g of jelly will contain 221 kcal. If you reduce the share of sugar in a dessert, then its calorie content will correspondingly decrease. 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 using technology that includes heat treatment, blackcurrant jelly can be stored even at room temperature for almost 2 years, out of reach of sunlight. But it should be remembered that the room temperature should not exceed 25 °C or fall below 3-4 °C. For packaging, it is advisable to use small glass jars. Opened jelly should only be stored in the refrigerator for no more than a week.

Conclusion

A blackcurrant jelly recipe may include a minimum of ingredients, or it may consist of several components.Combination with different fruits or berries will emphasize the taste characteristics of black currants 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 a lot of vitamins, so the benefits for the body are obvious.

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