Blackcurrant jelly - 8 easy recipes

We bring to your attention a wonderful selection on how to make blackcurrant jelly - 8 simple recipes for the winter with a photo step by step. Thanks to our recipes, you will be convinced that making winter preparations from black currant berries is a very exciting and enjoyable activity. Your body will thank you for the portion of healthy vitamins that blackcurrant jelly will enrich it with.

A simple recipe for thick blackcurrant jelly for the winter

The jelly made according to this recipe always turns out to be excellent. It has a wonderful aroma, unsurpassed taste and the perfect consistency to be used for spreading on pancakes or crunchy breakfast toast. It is not only delicious, but also very healthy.

Servings: 4-6

Cooking time: 24 hours

• 
  First you need to sort out the currants: remove the stalks and leaves, and then rinse thoroughly in cold water. The most convenient way to do this is with a colander, especially since it will still come in handy when excess liquid will drain from the berry after washing.
• 
  Wash the lemon as well and remember a little with your hands. Then cut it in half and squeeze the juice out.
• 
  Transfer the washed currants to a deep saucepan and gently crush the berries with a pusher so as not to splatter the juice throughout the kitchen (as an alternative, you can use a submersible blender). Add freshly squeezed juice of one lemon and about 600 milliliters of water to the crushed berry. Put the saucepan on the fire and wait for the berry to boil. After boiling, reduce heat and let the contents of the pan simmer for a little (10 minutes will be enough).
• 
  Now the time has come for the time-consuming process - juice filtering. Take another saucepan, place a colander (large) on it, lining the bottom and sides of which with gauze. Pour the hot berry puree into a colander and let the juice drain completely. This is a rather lengthy process, so it is better to leave this whole structure to stand for 6 hours, or better - all night. The top of the colander can be covered with a layer of cling film to prevent debris from getting inside.
• 
  When all the juice is drained, measure its volume and, based on the result obtained, add 2 cups of sugar for every 2.5 cups of juice. Pour the juice and sugar into a saucepan and bring to a boil. Place a drop of jelly on a saucer and observe its consistency. If it suits you, remove the pan from the heat, otherwise boil for a few more minutes.
• 
  Pour the resulting jelly into prepared, cleanly washed and sterilized jars and roll up the lids. Put the finished jelly in jars in a saucepan with water so that it almost completely covers them and boil for about 20 minutes more. To prevent the jars from cracking, it is recommended to lay the bottom of the pan with a cloth.
• 
  Cool the blackcurrant jelly, then store in a cool place for permanent storage.

Blackcurrant jelly "Pyatiminutka" for the winter in jars

This quick method of making blackcurrant jelly will help you not only save time, but also make it possible to maximize all the vitamins and nutrients available in this berry due to a very short heat treatment.

Ingredients:

• Fresh black currant berries - 0.5 kg
• Gelling mixture - 1 pack
• Water - 50 ml
• Granulated sugar - 0.5 kg

Cooking process:

1. First you need to sort the berry (remove all debris, leaves and stalks), and then rinse thoroughly in cold water. It is best to put the currants in a large basin, pour water to the top and remove all unnecessary that floats to the surface. Repeat this procedure several times, changing the water each time.
2. Transfer the washed blackcurrant to a saucepan. Top up with 50 milliliters of water (a little more) and put the pan on fire. Wait for the water in the saucepan to boil, then reduce the heat and cover the saucepan. Let the currants simmer for 3-5 minutes (during this time the berries will have time to let the juice flow). Turn off the stove and remove the pan from the heat.
3. Now you need a sieve in order to strain the currant juice and grind the berry itself. Discard the remaining cake, and pour the juice and pulp back into the saucepan.
4. To the pan to the future jelly, also add half a kilogram of sugar, and a bag of gelling mixture. Mix everything well and put the pan on fire. Bring the contents of the pan to a boil, and then, without reducing the heat, boil the jelly for 5 minutes, be sure to remove the foam that will form during the boil, otherwise the jelly will turn out cloudy.
5. Wash jars and lids in very hot water (preferably with the addition of soda), and then sterilize in any way convenient for you. Pour the jelly into prepared dry jars and seal with lids. Please note that the jelly will be liquid at first. This is fine. After it has cooled down and stood a little, the black currant jelly will reach the desired consistency.

Enjoy your meal!

A simple and delicious recipe without cooking

The jelly prepared according to this recipe turns out to be no worse than the jelly that needs to be boiled. Moreover, it turns out to be much healthier, due to 100% preservation of vitamins and nutrients in currants. Such jelly is just a storehouse of vitamins!

Ingredients:

• Black currant - 600-700 g
• Sugar - 750 g

Cooking process:

1. Rinse the currants properly, remove all leaves, sticks. Carefully remove the berries themselves from the branches. All this must be done carefully so as not to damage the berries - they must remain intact.
2. Transfer the washed berries to a small saucepan and put it on medium heat. This is done so that the currants warm up and let the juice out. Don't worry, you don't need to add water - the currants are a very juicy berry, you yourself will see how quickly the berries begin to burst and let the juice flow. Be careful, you do not need to heat much, bring it to a boil, definitely not worth it. Turn off the heat and let the berries cool slightly.
3. Take a deep bowl and strainer. Transfer the black currants to a sieve and use a wooden spoon to grind them. The cake can be thrown away, it will no longer be useful to you. You should have about 0.5 liters of pure currant juice. For such an amount of granulated sugar juice, 750 g will be needed (proportion 1: 1.5). Pour all the sugar into a bowl with the juice and stir very well. Since black currant berries are very rich in pectin, the future jelly will begin to freeze very quickly.
4. Prepare a 0.5 liter jar: wash, steam and dry. Transfer the warm, starting to thicken jelly into a jar and roll it up with a lid (if you think the jelly does not thicken well, you need to add a little more sugar).
5. That's all, delicious, tender, insanely aromatic and very healthy blackcurrant jelly is ready for the winter. It will remind you more than once of a bright sunny summer, when a blizzard and wind will howl outside the window.

Enjoy your meal!

Blackcurrant jelly with gelatin for the winter

Blackcurrant jelly is a great dessert that can be eaten simply with spoons over a cup of tea, or spread over crispy, aromatic morning toast. Be sure to try cooking this aromatic yummy.

Ingredients:

• Black currant berries - 1 kg
• Water - 0.5 l
• Gelatin - 30 g
• Sugar sand - 1 kg
• Fresh lemon juice - 4 tsp.

Cooking process:

1. First you need to thoroughly rinse the black currant berries. The easiest way to do this is as follows: take a large basin, put the currants into it and fill it with plenty of cold water. Stir the berries a little with your hands, and you will immediately see all the debris float to the surface. Drain the water and repeat all the steps one more time. Now you need to carefully, so as not to damage the black currant berries, remove them from the branches. Transfer the currants to a colander to drain off excess liquid.
2. Sprinkle sugar over the berry. Try to ensure that the sugar covers all the berries evenly. Add 4 teaspoons of lemon juice to the candied black currants and let sit for about 3 hours. This time is quite enough for the berry to have time to release the juice, which can almost completely dissolve the sugar.
3. Transfer the currants in juice to a saucepan, pour half a liter of cold water over it and put on fire. Wait for the juice in the saucepan to boil. Do not go anywhere while the currants are boiling, they must be constantly stirred, otherwise the contents of the pan can easily burn.
4. After the currant mass boils, remove the resulting foam, reduce the heat by half and let the future jelly simmer for 7 minutes.
5. Now is the time to add 30 grams of gelatin to the pan with currants (you do not need to dissolve it first). Watch carefully for the change in the consistency of the jelly, as soon as the mass begins to thicken and becomes viscous, remove the pan from the heat.
6. By this time, you should already have pre-washed and sterilized jars. For jelly, it is most convenient to use 0.5 liter jars. If you have chosen cans of a different volume, this is not so important.
7. Transfer the jellies to jars and immediately seal them with lids. Further, according to the standard scheme: turn over, wrap, cool.
8. That's all, delicious and very healthy currant jelly is ready. Eat to your health!

Step-by-step recipe for black and red currant jelly

Two gorgeous, tasty and very healthy berries combined in a delicate airy jelly that combines an incredible aroma and an unusual, sweet and sour taste. Such a dessert will more than once remind you of a bright juicy summer, and your body will nourish with useful vitamins and microelements.

Ingredients:

• Red currant berries - 1.5 kg
• Black currant berries - 1.5 kg
• Sugar sand - 3.3 kg

Cooking process:

1. First, you need to thoroughly rinse both types of currants. To do this, transfer the berries to a large saucepan, or better, to a basin and completely fill with water. Stir the currants with your hands, and you will immediately see debris float to the surface of the water. Rinse both currants in the same way again and place in a colander so that excess liquid can drain.
2. When the berry dries up a little, carefully remove it from the branches, being careful not to damage the integrity of the berries themselves.
3. Pour 3-3.5 liters of water into a saucepan, put on fire and bring to a boil. Transfer the black and red currants to a pot of boiling water and simmer for about 5 minutes.
4. Gently drain the water, and wipe the steamed berries through a sieve. Pour the resulting juice with pulp into a saucepan, cover with granulated sugar, and the skins remaining after grinding can be thrown out with a clear conscience. Berry puree and sugar, stir well and let it brew for about 6 hours. After that, put the pan on the fire and bring to a boil, stirring occasionally with a wooden spoon and skimming off any foam that forms.
5. Prepare jars (preferably small). Do not forget to wash them with soap before this and sterilize using one of the methods known to you.
6. After the berry puree has boiled, reduce the heat slightly and boil the future jelly for about 10-12 minutes.
7. Gently pour the hot jelly into the prepared jars and immediately seal them with sterilized lids. After that, turn the jars upside down, cover with a warm blanket and do not touch them again for 24 hours. During this time, the jelly will have time to cool completely, and then it can be rearranged to a cool place for further convenient storage.

Enjoy your meal!

Clear Blackcurrant Juice Jelly

The jelly prepared according to this recipe turns out to be incredibly aromatic, beautiful and very tasty. Blackcurrant berries contain a large amount of pectin, which helps the currant juice turn into jelly in a matter of minutes without the use of gelatin or other thickeners. Such jelly is prepared very simply and quickly.

Ingredients:

• Ripe black currant berries - 1 kg
• Water - 1 glass
• Granulated sugar - to taste (at the rate of 500 g per liter of juice)

Cooking process:

1. Making such a delicate transparent jelly is as easy as shelling pears. First you need to rinse the black currants well. Best of all, such a berry is washed in a basin with a large amount of water - all the garbage immediately pops up.
2. Place the washed currants in a small saucepan and add a glass of water to it. Place the saucepan on the fire and bring the contents to a boil. After the water boils, do not turn off the stove, but reduce the heat and let the berries simmer for 10-12 minutes. During this time, the currants will burst and let out a sufficient amount of juice.
3. Take another pan, place a sieve on top of it and pour the currants with juice into this pan. Rub the berry through a sieve. The resulting cake (skins from black currant) can not be thrown away, but dried and added, for example, to tea during brewing. Place a saucepan with juice on the stove (having previously measured the volume of all juice) and bring to a boil. As soon as the juice boils, start adding sugar little by little. Determine the amount of sugar yourself, taking the basic formula as a guide: for each liter of juice, 500 grams of granulated sugar. Mix thoroughly. The heat should be reduced to medium and cooked until the juice volume is reduced by about a third of the original volume. This process can take you from 40 minutes to an hour.
4. While the jelly is boiling down, wash the jars in warm water with baking soda and sterilize them. How you do it (steamed, in the oven, in the microwave) does not matter.
5. Pour the prepared hot jelly immediately, directly from the pan into the prepared jars. Roll up the jars with sterilized lids and leave them stationary (lids up) until they cool completely. The jelly at this moment not only cools down, it jellies and thickens, therefore, in order not to disrupt this process, do not touch the jars at all. That, in fact, is all. When the jars of jelly have cooled down, it is ready. It is best to store such a workpiece in a cellar, where it is cool and dark.

Enjoy your meal!

Delicious agar jelly recipe

Despite the fact that blackcurrant itself is perfectly gelatinous due to the pectin it contains, sometimes a thickener such as agar-agar is added to blackcurrant jelly. This jelly acquires a completely different, dense consistency. Blackcurrant jelly with agar-agar solidifies again even after heat treatment, which can sometimes be useful in cooking.

Ingredients:

• Black currant - 0.3 kg
• Drinking water - 200 ml
• Agar-agar - 1.5 tsp
• Granulated sugar - 250 g

Cooking process:

1. Rinse the black currant berries under cold water, discard in a colander and remove from the branches, if you have not had time to do this in advance. Then transfer the washed currants to a small saucepan and pour 150 ml of water over the berries. Place the pot on the stove and bring the water to a boil.
2. As soon as the contents of the saucepan boil, reduce the heat slightly and add 250 grams of sugar to the currants.Mix thoroughly and let it simmer for 7-10 minutes so that the berries do not burn, stir it constantly with a wooden spoon.
3. Remove the pan from the heat and transfer the boiled berries to a sieve, and put the sieve on the pan. Also strain the juice through a sieve. Now you need to grind the berries, it is most convenient to do this with a spoon, slightly pressing and rubbing through a sieve.
4. Dissolve agar agar in 50 ml of water, and then pour it into currant puree. Put the pan with all the ingredients on the fire and bring the future jelly to a boil again. Do not forget to constantly stir the berry mass so that nothing burns. After boiling, reduce heat to almost low and simmer for about 7 minutes.
5. Pour currant jelly into jars previously washed with baking soda and sterilized by steam, in an oven or microwave oven and immediately roll up with sterilized lids.
6. Store the finished cooled jelly (you do not need to turn the jars) in a cool place.

Bon Appetit!

How to make blackcurrant jelly with raspberries for the winter

Try this healthy and flavorful blackcurrant and raspberry jelly. Two wonderful, healthy and rich in vitamins berries combined in one wonderful delicacy. Such jelly can be spread on bread, added to ice cream, used as an interlayer in cakes, or simply eaten with a spoon with a bite to tea.

Ingredients:

• Raspberries - 0.3 kg
• Black currant - 0.3 kg
• Quittin - 15 g
• Sugar - 0.3 kg

Cooking process:

1. First, you need to rinse the currants well under running water, and then transfer it to a colander and let it dry a little. Please note that the berry must be without branches, they must be removed.
2. Raspberries are also highly recommended to be washed (although many for some reason do not do this). Since raspberries are a very fragile and delicate berry, they must be washed very carefully and carefully. Pour water into a basin and put the raspberries there, gently stir the berries with your hands and wash off all the floating debris. Also place the washed raspberries in a colander to drain off excess liquid.
3. Under the influence of water, raspberries will lose some of their appearance, so start over with them. The berry must be mashed. You can use a hand blender or simply crush the berries with a spoon. Your main task is to get the raspberries to juice.
4. Take a small bowl, place a sieve on it and pour the raspberry puree into it. Take a spoon and rub the raspberries through a sieve. The remaining cake can be discarded.
5. Now all the same needs to be done with the currants. First, crush all the berries (with a blender or a spoon), and then pass the currant puree through a sieve to the raspberries.
6. We suggest boiling this jelly in a bread maker, but you can also do it in a regular saucepan on the stove. So, evenly fill the raspberry-currant juice with sugar. You can adjust the amount of sugar according to your taste preferences. Pour a bag of quittin into the berry puree (like gelatin, it has gelling properties that will help our jelly to achieve the desired consistency).
7. If you, like us, prepare this jelly in a bread maker, then you just have to close the lid of the appliance and set the "Jam" program. Those who cook currant jelly with raspberries on the stove must first bring it to a boil, and then, with constant stirring, simmer for about an hour.
8. While the jelly is cooking, rinse the baking soda cans. You can sterilize jars not only for steam, but also, for example, in the oven. Or in the microwave. There is a lot of information on this topic on the Internet.
9. Pour the finished hot jelly into dry and clean jars and seal with sterilized lids. You do not need to turn the jars with the lids down. Let the jelly cool down normally. As it cools, the jelly will acquire the desired thick consistency. Chilled jelly should be stored in a dark and cool place.

Bon appetit to you and your loved ones!