Black currant jelly for winter

Black currant jelly for winter

It is believed that black currant has less pectin than red, so thicken it more difficult. In fact, the difference is quite insignificant, and black currant jelly is easy to prepare for the winter, even if you do not use any additional gelling agents. The main thing is to comply with the technology and the recipe.

Technology Features

To get a rather thick and tasty jelly that will stand well all winter, you should follow a number of recommendations:

  • Non-hybrid varieties of black currant are more suitable, as hybrids contain less pectin. In any case, it is better to select slightly immature berries.
  • Pre-berries should be sorted, throwing garbage. It is desirable to remove the peduncle. Rinse the berries better in running water, then dry: this will reduce the likelihood of reproduction of pathogenic organisms and will allow you to more accurately measure the right amount of other components.
  • For berry blanks do not use aluminum dishes, as it is oxidized.
  • Only those jars that have been pre-sterilized can be used to store the finished jelly. The same applies to the covers.
  • When cooking jelly, you can significantly save time if you use wide and flat dishes with a large area of ​​heating and evaporation - in such a pan jelly will thicken much faster.
  • To produce more juice from the currant, which it gives very “reluctantly”, the berries can be pre-ground in a blender, unless the recipe does not provide for the use of whole berries.

The technology of making blackcurrant jelly will largely depend on the selected recipe.

Classic Black Currant Jelly Recipe

Composition (for 2, 5 l):

  • black currant - 2 kg;
  • sugar - 1 kg.

Method of preparation:

  • Carefully scoop the berries, removing the litter and stalks. Rinse the currants in running water and pour on a napkin that will quickly absorb water.
  • Fold dry berries into a bowl.
  • Put the basin on a low heat and boil, stirring 10 minutes after boiling the liquid.
  • Throw the berries back onto a sieve and rub small portions through it into a saucepan or other bowl, bedding a gauze section at the bottom of the container.
  • Gather mashed potatoes in cheesecloth and squeeze through it.
  • Put the filtered juice on a low heat and cook until its volume decreases by about 25-35 percent.
  • Sprinkle a glass of sugar, stir. When the sugar has dissolved, add another glass. Continue adding sugar, stirring and dissolving it in the syrup until it is finished.
  • Spread out on banks that need to be sterilized before.
  • Cover the jars with lids, put them in a large saucepan, put a cloth on its bottom and pour water on it. Put the pan on the fire and sterilize the jelly from 8 to 15 minutes depending on the volume of the cans: half-liter and a smaller volume - 8 minutes, a larger volume (up to a liter) - 15 minutes.
  • Remove the jars from the pan and roll them up. Turn on the lids, cover and wait for complete cooling. Clean for a week in the fridge, then move it to the place where you are used to storing the workpiece for the winter, for example, in the storage room.

This thick blackcurrant jelly is well stored at room temperature.

Simple Black Currant Jelly Recipe

The composition (1, 5 l):

  • black currant - 1 kg;
  • sugar - 0, 8 kg.

Method of preparation:

  • Pick and wash the berries, dry them with a kitchen towel.
  • Grind the fruit with a food processor or blender. The resulting berry mass wipe through a sieve with a spoon or a wooden “tolkushki”.
  • Put the black currant puree on the fire and bring to a boil.
  • Sprinkle half the sugar, stir, without removing from the heat, until the sugar is completely dissolved.
  • Remove from heat, add remaining sugar and stir to dissolve.
  • Quickly decompose into prepared (sterilized) cans - jelly thickens very quickly.
  • Close the cans tightly, wait 12-18 hours for them to cool, and store them.

It is better to keep such a blank in a cool place. If there is not enough space in the refrigerator, then jelly banks can be put in a cellar or an unheated room. In city apartments such a room is often a storage room.

Five Minute Black Currant Jelly

Composition (for 2, 5 l):

  • black currant - 1 kg;
  • sugar - 1, 25 kg;
  • water - 0, 4 liters.

Method of preparation:

  • After going through the berries and removing the stalks, wash the currants, let them drip off the water, and even better dry with a kitchen towel.
  • Cook the syrup from water and sugar by boiling it 5-7 minutes after boiling.
  • Fill the prepared berry with syrup and leave for 2 hours.
  • Place a bowl of berries on the stove, light a fire and bring to a boil. Stir for 5-6 minutes.
  • Pour the jam into sterilized jars. In this case, the berries can be placed separately, and the syrup can be poured over the remaining cans without berries, clean.
  • Roll up the cans. Turning over, cover with warm blankets. A day later, remove the blankets, and remove the jelly for storage.

Over time, “Five minutes” currant jelly will thicken, but it will not be as dense as that prepared using one of the above recipes. Keep this jam better in a cool place.

Blackcurrant jelly recipe without cooking

The composition (1, 5 l):

  • black currant - 2 kg;
  • sugar - 0.5 kg.

Method of preparation:

  • Skip the prepared currant through a juicer or chop it with a blender.
  • Through the gauze folded in several layers, squeeze the juice out of the currant mass. It should go about a liter.
  • Turn sugar into powder, grinding it on a coffee grinder.
  • Gradually pour powdered sugar into the currant juice and stir it until the powder runs out.
  • Sterilize small jars and spread blackcurrant jelly over them.
  • After 12 hours, refrigerate.

The so-called “raw” black currant jelly can only be stored in the refrigerator in winter, otherwise it will quickly deteriorate.

In order to make black currant jelly for the winter, only sugar and currant are needed from the products. This dish is tender and tasty, its taste will delight both children and adults.

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