Blackcurrant jelly: 9 simple recipes for cooking for the winter at home

When it's time to harvest berries, many summer residents face the question: what to do with them? As a rule, the main amount is harvested for the winter, because it is at this time that we lack vitamins. There are a lot of options for what to do with berries: just freeze, make juice, tincture, grind with sugar, cook compote. And you can make fragrant jelly from blackcurrant and leave it for the winter. A variety of recipes for such a dessert will be described below.

The subtleties of making blackcurrant jelly for the winter

Even a novice cook will be able to prepare a blackcurrant dessert. To make currant jelly thick and tasty, and most importantly, to last until winter, you should learn the basic principles of cooking.

How to choose and prepare the main ingredient

For jelly, non-hybrid blackcurrant varieties are better, as they contain more pectin (this is a natural preservative thickener). Berries must be prepared in the right way:

1. First of all, currants should be sorted out: remove leaves and twigs. It is also desirable to get rid of the stalks.
2. Rinse the berries in running water.
3. Then it is recommended to dry them.

Rules for the preparation of containers

Aluminum cookware is not suitable for winter cooking as it oxidizes.

Therefore, only enameled pots should be taken for cooking.

Glass jars with tight-fitting lids are suitable for storing ready-made jelly, which must be sterilized. To do this, you can choose any sterilization option:

• microwave;
• in the oven;
• in a saucepan;
• over the ferry.

Why doesn't blackcurrant jelly thicken

It happens that jelly is prepared strictly according to the recipe, but it still turns out to be liquid. This can happen if berries with a low pectin content were used (usually these are hybrid varieties). In this case, you can buy this thickener and add it following the instructions.

How much to cook currant jelly

The fastest way to cook - "Five Minute". Thus, the currant is cooked for exactly five minutes. But, according to the classic recipe, it should be cooked longer: from half an hour to two hours.

How to cook blackcurrant jelly at home

There are several recipes for this currant dessert. A classic version proven by generations, a quick way - "Five Minutes", a recipe using currant juice, a method for a slow cooker that does not require cooking and without sugar.

You can also experiment with the final taste of the dessert by adding an orange or an apple with cinnamon to it.

Classic recipe

You will need:

• 1 kilogram of berries;
• 1.5 kilograms of sugar;
• 2 glasses of water.

To make jelly according to the classic recipe, you need:

1. Pour the berries with water and put on the stove. Bring to a boil, cook for another 15 minutes, stirring constantly and skimming.
2. Pour in sugar, mix well. Boil again for 15 minutes.
3. When the mass thickens, it must be poured into prepared containers.

Concentrated jelly

Ingredients for this recipe will need the following:

• 1 kilogram of berries;
• 1.5 kilograms of sugar;
• 20 milliliters of blackcurrant juice.

This jelly is more concentrated and thicker. To make it, you need:

1. Pour the juice into a saucepan, put on the stove and cook for 5 minutes.
2. Add berries and cook for another 10 minutes.
3. Cool, rub the berries through a sieve and return the resulting juice to the stove, add sugar and simmer for half an hour.
4. The mass will thicken and decrease, then it should be poured into jars.

Easy Five Minute Recipe

You will need:

• 1 kilogram of blackcurrant;
• 1.5 kilograms of sugar;
• 2 glasses of water.

Thanks to such a short cooking time, the berries do not have time to turn into puree, but remain soft and smooth. You need to do this:

1. First, prepare the syrup: mix sugar with water and heat until completely dissolved.
2. Dip berries in syrup and cook for 5 minutes.
3. Pour into a sterile container and close the lid.

Option for multicooker

Ingredients:

• 1 kilogram of berries;
• half a kilo of sugar;
• 120 milliliters of water.

To make blackcurrant jelly in a slow cooker, you need:

1. Squeeze the berries in a juicer or crush with a pusher.
2. Add water and put into the multicooker bowl.
3. Set the "extinguishing" mode for 10 minutes, do not close the lid.
4. Now the mixture should be passed through a sieve or gauze.
5. Add sugar by volume equal to the resulting juice.
6. Mix everything in a bowl and again put the "stew" with the lid open, now for 20 minutes.
7. Foam should be removed and jelly mixed.
8. After cooking, pour into jars.

From blackcurrant juice

Required products:

• glass of juice;
• half a glass of boiled water;
• tablespoon of sugar;
• tablespoon of gelatin.

Now the procedure is step by step:

1. First you need to prepare the gelatin. To do this, pour it with two tablespoons of water and leave it to swell for 15 minutes.
2. Combine the juice with water and put on a small fire, heat, add sugar and gelatin and stir until completely dissolved.
3. Now you can pour the liquid into suitable molds and leave to solidify.

With orange

For cooking you will need:

• 700 grams of berries;
• 2 oranges;
• 50 milliliters of water;
• 300 grams of sugar.

Currant jelly with orange is created as follows:

1. The berries are placed in a saucepan and filled with water.
2. Then you need to cook over medium heat for 10 minutes, periodically removing the foam.
3. Now you should rub the currants through a sieve and add sugar.
4. Grate the zest of one orange, add to the currants and mix.
5. Squeeze the juice from the second orange and cook over low heat for 25 minutes, stirring constantly.
6. Pour the mixture into jars.

With apple and cinnamon

Ingredients:

• 1 kilogram of apples;
• 1 kilogram of currants;
• 1 glass of water;
• 2.5 kilograms of sugar.

This dessert turns out to be unusually tasty. For cooking you need:

1. Pour the berries into a saucepan, add sugar and water and leave for 3 hours.
2. After bring to a boil and cook over low heat for 10 minutes.
3. Apples need to cut the skin and core, and then cut into pieces.
4. Add the apples to the pot and leave for another 3 hours.
5. Bring to a boil for the second time and simmer for 15-20 minutes over low heat.
6. Leave again for 5 hours and bring to a boil again. Boil for 15-20 minutes, and then pour into jars.

Sugar free

This method is quick and easy. In addition to currant berries and suitable containers, nothing is required for it. Suitable for diabetics, children and weight loss.

To make currant jelly without sugar you need:

1. Pour prepared berries into jars.
2. Put a napkin on the bottom of a large saucepan, on which you should put jars of berries.
3. The pot is filled with water and put on a small fire.
4. As the berries settle in the jar, you need to add new ones.
5. This should be done until the currant stops settling.

Raw currant jelly without cooking

Required:

• 2 kilos of currants;
• half a kilo of sugar.

To make jelly that doesn't need to be boiled, you should:

1. In a coffee grinder, make powdered sugar out of granulated sugar.
2. Chop currants with a blender or meat grinder.
3. Squeeze juice using gauze.
4. Add powdered sugar to the juice and stir well.
5. Pour into banks.
6. Refrigerated after cooling.

Further storage of treats

Jelly that has been heat treated will last longer. Therefore, a dessert prepared without boiling should not be left until winter.

All other recipes have approximately the same shelf life (assuming proper sterilization of jars and lids) - from one to two years. It is recommended to store blanks in a cool room where the temperature does not rise above +15 degrees.

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