Currant jelly: a five-minute blackcurrant recipe for the winter with a photo

Currant five-minute blackcurrant jelly is a he althy seaming, the recipe of which requires a minimum of ingredients. Useful properties of berries are preserved due to quick preparation. For this reason, jelly is used as a remedy for colds as well as infectious diseases.

Features of instant currant jelly for the winter

To make a 5-minute currant dessert tasty and also stored for a long time, the following conditions must be observed:

1. Fruits should be fresh, preferably only plucked from the branches. In addition, they should be carefully sorted out to get rid of rotten berries. Otherwise, raw jelly may ferment or taste bitter.
2. The mass becomes jelly-like already during the cooking process, since blackcurrant contains a substance such as pectin.
3. In order for the jelly to have a special taste or aroma, you need to put vanilla or orange slices in the berry mass before boiling it.
4. For long-term storage of jelly, it must be placed only in dry containers, so after pasteurization, the container must be dried.

Products for the recipe

For cooking you will need the following products:

• water - 1 glass;
• blackcurrant berries - 2 cups;
• sugar - 3 cups;

Ingredients preparation rules

The first stage of preparation is the preparation of the main ingredient of the jam:

1. Harvested berries are sorted to get rid of leaves, rotten fruit.
2. In order not to spoil the integrity of the fruit, it is recommended to pour them into a small container with clean water, and then rinse thoroughly. In case of severe contamination, the procedure should be repeated.
3. After that, the currants are dried. This is best done by pouring the fruits on a dry towel. The fabric will absorb all the moisture, and the currant will dry faster.

How to properly prepare the container

Before placing the jelly in a container, it is sterilized to clean the containers from microorganisms. Otherwise, the jelly may ferment or the lids may come off the jars.

First of all, it is necessary to check the container for cracks or chips, since only whole cans are suitable for seaming.

Lids must also be intact and without cracks. The containers are washed with a sponge with cleaning products.

After that, the jars are sterilized. Options:

1. Place the jars in a cold oven, then preheat it to 110 degrees. Keep them inside for up to 20 minutes. After turning off the oven, the containers should remain there for a few more minutes in order to cool down.
2. Boil a pot of water, place the lids in it, and put a sieve on top. On this sieve it is necessary to put the jars upside down. The time during which you need to keep the jars for a couple depends on their volume. For one-liter and two-liter cans - up to 15 minutes, for cans of 3 liters or more - up to 25 minutes.
3. You can also sterilize jars with a kettle. If the dimensions allow, then the lids are placed in the boiling water of the kettle, and the jar itself is placed in the opening of the kettle with the neck down. The sterilization time is the same as the previous version.

Jelly cooking process

Progress:

1. After the currants have been washed, they are kneaded with a masher. Thus, the berries will quickly give juice and dissolve sugar.
2. Next, you need to fill the mass with sugar and leave for 40 minutes.
3. After put the berries on the fire, bring to a boil and reduce the gas. Remove the foam, let the currants boil for 5 minutes.
4. Turn off the stove and then pour the jelly into jars.

How and how much can be stored?

Five-minute jelly is best stored in a dark, cool place, such as a refrigerator. For better storage, the dessert is sprinkled with a small layer of sugar. Subject to all norms, blackcurrant jelly is stored for 1 year.

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