Jelly-like blackcurrant jam

Blackcurrant jam-jelly is a fragrant sweet and sour preparation, which is prepared quite simply due to the high content of the gelling agent (pectin) in the berries. Tips and recommendations from experienced chefs will help even novice housewives cope with canning this healthy berry.

Beneficial properties of blackcurrant jelly jam

Currant berries contain a lot of ascorbic acid (vitamin C); just 20 dark fruit balls will be enough to meet the body’s daily needs. Therefore, if you add even a teaspoon of blackcurrant jam, prepared for the winter, to a glass of tea, this will be enough to counteract all seasonal colds.

In addition, scientists have proven other beneficial properties of this product, in particular the ability to:

• improve blood quality, reducing the risks of developing cardiovascular diseases;
• normalize blood pressure;
• prevent the development of diabetes;
• have a preventive effect on the development of cancer;
• has a beneficial effect on vision, kidneys, liver and digestive system.

How to make blackcurrant jam-jelly

The algorithm for cooking currant jam depends on the specific recipe, but there are several points that must be observed in any version of the preparation:

• store the finished jam in glass jars, which must be washed, sterilized and dried before starting preparation;
• use only ripe, undamaged berries, carefully separating them from twigs, leaves and other debris;
• wash the berries under running water, spreading them out on a sieve or colander, since they may burst when immersed in water;
• the moisture remaining on the berries is removed with a paper or cloth towel, scattering the currants on it in a thin layer;
• During cooking, the berries should not come into contact with metal, so as not to provoke an oxidative reaction (cook in an enamel pan, stir with a wooden spatula).

Blackcurrant jam-jelly recipes

Blackcurrant jam will have the density of jelly if all the proportions of the ingredients are strictly followed. If you don’t have scales in the kitchen, you can measure food using glasses. Below are options for just such recipes.

A simple recipe for blackcurrant jam by the glass

This simple blackcurrant jam recipe is also called “11 glasses” because of the number of berries needed per serving. The ratio of all components of the workpiece is as follows:

• 11 glasses of black currants;
• 14 glasses of sugar;
• 375 ml water.

Sequence of actions:

1. Sort through the currants, then place them on a sieve and wash off all the dirt with a stream of running water, then dry the berries, scattering them on a towel.
2. Transfer the prepared raw materials into a saucepan, add water measured using a measuring container, and mash with a potato masher until sufficient juice is released.
3. Place the mixture on the fire and add sugar in small portions. By the time it boils, all the sweetener crystals should have completely dispersed.
4. Cook the boiled mixture for 10 minutes. The jam will thicken before your eyes. Pour the prepared berry mixture into jars and seal with sterile iron lids.

Blackcurrant juice jam-jelly

Jelly-like jam from blackcurrant juice is prepared from products taken in the following proportions:

• 7 cups of berries without branches;
• 3.5 cups white crystalline sugar.

Cooking sequence:

1. Place the washed and dried berries into a saucepan, mash with a potato masher and boil for 10 minutes.
2. Cool the berry mass slightly and pass through a juicer. Twist the resulting cake again.
3. Dissolve sugar in the resulting juice and cook the jelly-like blackcurrant jam for another 20 minutes over low heat after boiling.

The aroma of the preparation can be made richer and more aromatic by adding a little vanilla extract or ground cinnamon. You can add a vanilla pod or a cinnamon stick to the jam during the cooking process, but in this case they must be removed before pouring the mixture into jars.

Blackcurrant jam-jelly for the winter with gelatin

This recipe allows you to prepare a delicious, aromatic jelly that stores well all winter. Using a thickener (gelatin) allows you to obtain the required consistency with less sugar. The composition of this blackcurrant jam includes:

• 8 glasses of water;
• 1 ½ cups sugar;
• 17 g gelatin;
• 800 g of prepared berries without branches.

Progress:

1. Place the berries in a saucepan, pour in 4 cups of water and mash everything with a potato masher. Boil the mixture and squeeze through gauze or cloth folded several times.
2. Pour the cake with 4 more glasses of water, boil again and squeeze. Then combine with the juice obtained earlier.
3. Measure out 5 cups of the resulting liquid, soak the gelatin in it, and when it swells, add sugar and put on fire.
4. Heat the jelly until the sugar and gelatin are completely dissolved, but do not allow it to heat above 80°C. Distribute the finished jam hot into sterile and dry glass jars, roll up the lids.

Jelly blackcurrant jam for the winter with orange

Citrus and currant fruits are united not only by their high vitamin content, but also by pectin, which allows you to prepare blackcurrant jelly jam by taking:

• 14 cups of berries;
• 10 glasses of sugar;
• 2 oranges.

How to cook:

1. Sort the berries, rinse under running water, let them dry, spreading them in a thin layer on a towel.
2. Cover the prepared currants with sugar and let stand for several hours to release the juice. Then send everything to the fire.
3. Boil the boiled jam for 10 minutes over moderate heat, then put the oranges cut into thin slices along with the peel into it.
4. Boil the berry preparation for another 5 minutes and package it hot in a sterile container for storage during the winter.

If the orange option seems too sweet, you can add sliced ​​lemon instead.

Blackcurrant jam-jelly “Pyatiminutka”

In just five minutes you can make a preparation with whole berries, the consistency of which is even suitable for filling pies. This blackcurrant jam is prepared using:

• 12 cups prepared berries;
• 15 glasses of sugar;
• 1 glass of water.

Recipe for blackcurrant jelly “Five Minutes” step by step:

1. Prepare raw materials: sort out twigs, leaves and rinse to remove debris. Then measure the required number of glasses into the pan in which everything will be cooked.
2. Add half the amount of sugar and a glass of water to the berries. Place on the fire, heat to a boil and boil for exactly 5 minutes.
3. Remove the jam from the stove and dissolve the second half of the sugar in the hot mixture. After this, distribute the workpiece into dry sterile jars and roll up the lids.

Calorie content of jelly-like blackcurrant jam

Even the popular and easy-to-prepare “Five Minute” blackcurrant, with a jelly-like consistency, can be cooked with different ratios of berries and sugar, so the calorie content of such preparations will differ. The table provides data on the nutritional value of each of the jam recipes proposed in the selection above.

Terms and conditions of storage

Blackcurrant jam-jelly, prepared according to a recipe where all ingredients are measured out in glasses, has a shelf life of 2 years.After its expiration, the workpiece begins to gradually deteriorate.

To prevent the jam from spoiling ahead of schedule, it is important to protect it from exposure to direct sunlight and maintain temperature conditions. The optimal temperature is from +5 to +20 degrees. Exceeding the permissible value will lead to rapid spoilage, and in the cold the workpiece can quickly become sugary.

The best container for storage is a sterile glass jar of small volume (0.3-0.5 l), which can be rolled up with an iron lid, or you can use parchment and twine or a special polyethylene lid.

Polyethylene lids are boiled and placed hot on the jars with the product. This way you can achieve maximum tightness. In the case of parchment, cut out two squares of paper and a circle with a diameter equal to the neck of the jar. Next, a square of paper, a circle of cardboard, and paper again are placed on the jar; everything is tied up along the neck with twine dipped in hot water. When dry, the twine will tighten the paper tightly and prevent air from entering the jar.

You can store berry jam in the refrigerator without covering it with iron lids. In this case, the shelf life will be 12-24 months.

It is also possible to store the workpiece at room temperature, but in this case a pantry or other dark place where the temperature does not rise above 20 degrees even in summer is ideal.

It is unacceptable to store jam in the freezer of a refrigerator, where it will lose not only its original appearance, but also its taste.

Conclusion

Blackcurrant jam-jelly can be made only with strict adherence to all proportions, preparation technology, and subsequent storage. Then the fragrant summer preparation can not only be savored with tea, but also put into pies, pies and buns.

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