Jelly-like jam from black currant attracts with its amazing taste and pleasant soft texture. To satisfy this kind of sweetness, neither adults nor children will refuse, absorbing her spoon with a spoon with a snack of tea or smearing on a slice of crispy toast or bread and butter.
How to cook jelly-like jam from black currant?
Prepare the jam-jelly from black currant can be, using the natural properties of this berry, contributing to the correct heat treatment thickening the workpiece or adding gelling components. Any of the ways is good in its own way and can be easily implemented in practice, if certain rules are observed.
- The currant is sorted out, leaving only good berries, rid of the pedicels, washed and dried.
- Combine the berry mass according to the recipe with sugar syrup or sugar and boil the set time, if necessary, adding the preparation with gelling agents, other berries or fruits.
- For storage, jelly-like jam from black currant is closed in sterile dry jars. Hot sealed containers are turned upside down, wrapped and left to self-sterilize before cooling.
Jelly-like jam from black currant "Pyatiminutka"
Cooked on the following recipe, a five-minute-long black currant jelly is prepared only from berries, water and sugar, without requiring other additives. The secret of obtaining the desired texture of the delicacy in pectin, which is contained in berries, which manifests its properties under the specified proportions of constituents and regular cooking.
Ingredients:
- black currant - 2.5 cups;
- sugar - 3,5 glasses;
- water - 1 glass.
Preparation
- Heat water to a boil, lay berries.
- After re-boiling the contents of the vessel, sugar is poured in, the mass is boiled and cooked for 5 minutes.
- Spill jelly-like jam from black currant on sterile vessels, seal, wrap.
Jelly from blackcurrant with gelatin - recipe
More thick can make jelly from black currant with gelatin. In this case, it will be possible to reduce the sweetness of delicacies by reducing the amount of sugar. The berries are used whole, ground in any available way or additionally ground through a sieve to get rid of the admixture of grains and peel.
Ingredients:
- black currant - 1 kg;
- sugar - 1 kg;
- gelatin - 30 g;
- lemon juice - 1,5-2 st. spoons;
- water - 2 cups.
Preparation
- Currant is mixed with lemon juice and sugar, leave for 3 hours.
- Add water to the billet, place the container on the stove and warm it to a boil with stirring.
- Boil the berry mass 10-15 minutes, add dry gelatin and continuously interfere with the workpiece, not allowing boiling, until thick.
- After the acquisition of the viscous structure, the gelled jam from the black currant is sealed for the winter in sterile cans.
Black currant jam with yellowfin
Another available and correct way to make a delicious jelly jam from black currant is to add a packet of gelling sugar to the stock. The recipe is executed with a minimum amount of water, due to which the delicacy is most saturated and aromatic. The sweetness of the workpiece can be adjusted to taste.
Ingredients:
- black currant - 1 kg;
- sugar - 1 kg;
- water - 150 ml;
- zheliks - 1 sachet.
Preparation
- Berries are flooded with water and allowed to sit for 2 minutes.
- Two-thirds of the total amount of currant is ground with a blender, grinded through a sieve until a puree is obtained, which is added to whole berries.
- Warm the berry mass to a boil, boil for 3-4 minutes, cool.
- Mix the mass with zhelkficsom, warm up to a boil, pour sugar and cook with stirring for 3-5 minutes.
- They spread a thick jam from the black currant on sterile jars, they cork, wrap them.
Jelly from black currant with orange
Especially refined taste acquires jelly-like jam, brewed from black currant with the addition of juice and orange peel. Lack of water in the recipe and small proportions of sugar will make the treat both saturated and not sweetly sweet, like many other analogues, welded by other technologies.
Ingredients:
- black currant - 1 kg;
- sugar - 300 g;
- water - 150 ml;
- orange - 1 pc.
Preparation
- Washed and dried berries of a currant are combined in a saucepan with sugar and after a couple of hours put on a plate.
- Boil after boiling the billet for 10 minutes, add the juice and orange peel.
- Another 5 minutes brewed a jam of black currant with orange, poured into jars, sealed and wrapped until cooled.
Jelly from red and blackcurrant - recipe
Harmful to taste and surprisingly fragrant will turn out jelly from red and black currants . A delicacy can be prepared without unnecessary hassle, simply chopping the mass in a blender or a meat grinder and boiling it with sugar. However, more gentle and pleasant sweets will become if the ground and slightly warmed berry mass is recycled through a sieve or squeezed with gauze.
Ingredients:
- black currant - 1 kg;
- red currant - 1 kg;
- sugar - 2 kg.
Preparation
- Black and red currants are punched with a blender and warmed up a little, but do not boil.
- Rub the berry mass through a sieve or squeeze it in the gauze.
- The resulting puree is heated to a boil, boil for 5 minutes, add sugar and boil until the crystals dissolve.
- Arrange the jelly-like jam from black and red currants on sterile containers, cork, wrap.
Jelly from black currant and raspberry
Preparing jam from black currant jelly for the winter with the addition of raspberries, you will be pleasantly surprised by the result and a harmonious combination of two kinds of berries. Minimal heat treatment of the billet will help to obtain a delicious vitamin delicacy with a fresh berry flavor.
Ingredients:
- black currant - 1 kg;
- raspberry - 1 kg;
- sugar - 1,7 kg.
Preparation
- Black currant raspberries crushed with a tolstick or blender and put the berry mass on the stove.
- Warm the preform to a boil, add sugar, boil the sweetness until the crystals dissolve and immediately poured on sterile vessels.
- Capping the containers, wrap up before cooling.
Jelly from blackcurrant in multivark
A delicious jam of black currant, thick and jelly in texture, it will be possible to cook with the help of a multi-cook device. If the presence of grains and skins in the workpiece does not bother you, the stage of rubbing the berry mass can be omitted by adding sugar to the bowl after boiling the contents and continuing the heat treatment until the desired density of sweetness is obtained.
Ingredients:
- black currant - 1 kg;
- water - 2/3 cup;
- sugar - 0,5 kg.
Preparation
- The berries are kneaded by a crush, put in a bowl, poured in water and warmed up the contents on "Stewing" for 10 minutes.
- Rub the berry mass through a sieve, return the mashed potatoes to a multicast, pour sugar and continue the program with the lid open for 20 minutes.
- Lay out the finished jelly on dry sterile jars, cork, wrap.
Jelly from the juice of black currant
Original and unusual jam from black currant can be cooked according to the following recipe. It is made from freshly squeezed berry juice with vanilla and cinnamon. It is convenient to use as a flavoring natural vanilla pod and cinnamon stick, which you need to extract before laying out the treats in jars.
Ingredients:
- black currant - 1 kg;
- cinnamon and vanilla - to taste;
- sugar - 500-600 g.
Preparation
- From berries squeeze out the juice, measure its quantity and heat with the addition of cinnamon and vanilla.
- Boil the berry base for 5 minutes, add the same volume of sugar, mix and boil until the crystals dissolve, cork, wrap.
Jelly from blackcurrant without cooking
Many have more than once prepared a useful and tasty jam from black currant through a meat grinder , where the berry mass is simply mixed with sugar and packaged for storage in jars. This recipe is somewhat improved and allows you to get as a result of simple actions appetizing and delicate jelly without admixture of hard inclusions.
Ingredients:
- black currant - 1 kg;
- sugar - 1,5 kg.
Preparation
- Black currant knead by tolstick and quite a bit warm in the microwave or on the stove to 60 degrees.
- Rub the berries through a sieve, measure the amount of mashed potatoes and add one and a half portions of sugar to one part.
- Leave the berry mass for several hours, often stirring, so that the crystals are dissolved.
- Spread sweetness in dry sterile containers, sent to storage in the refrigerator.