Gooseberry and blackcurrant jelly: 2 simple recipes with photos

There are various recipes for making jelly from gooseberries and blackcurrants, the product turns out to be rich in sweet taste with sourness. It is required to strictly follow the rules for the preparation of conservation, pre-treat the containers. Also important is the choice of ingredients, the organization of proper storage of products. To cope with the process, you should familiarize yourself with the nuances below.

Features of making gooseberry jelly with currants for the winter

The main nuance of making gooseberry jelly with currants is that the fruits cannot be boiled for longer than 20 minutes. Otherwise, peptide bonds will not be established, the product will remain liquid.

Mixture may take up to 1 week to thicken. During this period, it is better not to touch the containers so that the gelling agents have time to get stronger and not collapse. It is also recommended to use iron utensils to a minimum.

Because there is a lot of ascorbic acid in gooseberries, oxidation occurs when in contact with the metal, iron taste is possible in the jelly.

The specificity of the choice of ingredients

To make the preservation of currants and gooseberries tasty, rich, you should properly prepare the components:

1. For lovers of a sour taste, it is advisable to take currants and gooseberries in a slightly underripe form. If you want a sweet product, slightly overripe fruits will do.
2. There should be no traces of rot on the berries. Damaged, stained, cloudy specimens are rejected.
3. The taste of gooseberries may not be felt in jelly, but it is enhanced by the addition of citric acid, orange pulp or kiwi fruit.
4. When removing the gooseberries from the fruit legs, it is necessary to remove the remnants of the dried whisk with scissors. If we are talking about further separation of seeds and skins, obtaining juice, manipulation can be omitted.
5. It is recommended to add vanilla, cardamom, mint to currant and gooseberry jam.
6. Unripe berries give the product a sour taste, you will need to add more sugar to the jelly.

Any variety of currants and gooseberries is suitable for cooking, the shade is also not important.

Rules for the preparation of containers

The containers are pre-washed with soda, as are the lids. Banks can be disinfected in any convenient way. The simplest is sterilization in an oven:

1. Place clean containers on the grate of a cold oven upside down or down, it does not matter.
2. If the lids are without rubber bands, they can also be placed in the oven. If they are with rubber bands, boil for 5 minutes in boiling water.
3. Close the oven by setting the temperature to 100 degrees. Hold jars for 20 minutes.

Turn off the oven, wait 5 minutes, then remove the jars. Put them upside down on a clean towel.

How to make gooseberry jelly with currants

It is recommended to cook jelly on the day of buying berries or picking. It is better to use enameled dishes, strictly observe the cooking time. Instead of granulated sugar, you can take honey, a sugar substitute.

Red currant recipe

To make jelly, you will need the following products:

• 0.5 kg of both berries;
• 300g granulated sugar;
• 250 ml of water.

Put the washed, peeled fruits into a saucepan, put on low heat. Do not add water yet, as the blackcurrant will immediately begin to secrete juice. Warm the fruits for 5 minutes, in parallel knead them with a wooden spoon. Pass the resulting mixture through a juicer or sieve. Measure the amount of juice: 250 ml requires 1.5-2 cups of granulated sugar. Pour the mixture into a wide container, add a little sugar, stirring. The process takes about 1 hour.

When the granulated sugar disperses, cover the jelly, leave overnight. During this period, the workpiece will begin to thicken. If the jelly is already frozen, you can melt it over low heat to pour into containers . When the workpiece is not too dense, you should melt it, pour in a small amount of sugar, heating it at the same time, without bringing it to a boil. Pour the warm product into containers, wait for the jelly to cool, roll up the lids.

With blackcurrant

Gooseberry and blackcurrant jelly is prepared using the following ingredients:

• ripe fruits - 11 cups;
• water - 250 ml;
• sugar - 0.3 kg.

Pour water into a saucepan, pour currants and gooseberries, put on fire, boil for 10 minutes after bubbles appear. Remove the dishes from the heat, add sugar, mix, let cool. Arrange the finished product in banks, roll up.

How to properly store the finished product

It is recommended to keep the preservation in a cool place where the air temperature does not exceed +20 degrees. Cans should not be exposed to sunlight.

If you follow the storage rules, jelly remains good for 1 year.

Recommended