How to cook black currant jelly?

Everyone knows the wonderful beneficial properties of garden berries. In the summer, it is easy to obtain the necessary amount of the necessary body substances, eating the fruit directly from the bush.But in the winter season there is no opportunity to pick fresh berries, and people need more sources of vitamins and trace elements to have enough vitality to fight the cold. Berry preparations for the winter, for example, black currant jelly will come to the rescue.

Garden berries are rich in vitamins, microelements and amino acids. Below is the caloric content and composition of the chemical elements contained in one hundred grams of blackcurrant jelly:

• caloric content - 264 kJ;
• proteins - 1 g;
• fats - 0.2 g;
• carbohydrates - 12.2 g;
• organic acids - 1.4 g

Vitamins:

• A - 10.3 μg;
• B1– 18 µg;
• B2 - 26 mcg;
• B4 - 0.3 mg;
• B5 - 0.24 mg;
• B6 - 79 µg;
• B9 - 3 μg;
• C - 121 mg;
• E - 0.4 mg;
• PP - 0.2 mg.

Macro elements:

• K - 212 mg;
• Ca - 24 mg;
• Mg - 19 mg;
• Na — 21 mg;
• S - 1.5 mg;
• P - 20 mg;
• Cl - 9 mg.

Trace elements:

• B - 33 µg;
• Fe - 0.8 mg;
• I - 0.6 µg;
• Cu - 95 µg;
• F, 41 μg;
• Zn - 79 mcg.

Digestible carbohydrates:

• starch - 0.3 g;
• sugar - 12.2 g;
• glucose - 1 g;
• sucrose - 0.6 g;
• fructose - 2.5 g

Amino acids:

• alanine - 62 mg;
• aspartic acid - 41 mg;
• glycine - 0.15 g;
• glutamic acid - 68 mg;
• serine - 20 mg.

Black currant:

• boosts immunity;
• strengthens the body;
• helps to cope with a cold;
• stabilizes blood pressure;
• makes the cardiovascular system stronger;
• reduces the possibility of diabetes;
• is prevention in the fight against cancer;
• good effect on the digestive tract;
• reduces the rate of weakening of mental activity in the elderly;
• helps fight wrinkles.

Garden berries contain micro and macronutrients, anthocyanins, antioxidants, phytoncides and many vitamins. Therefore, currant jelly has a large number of useful properties.

It is strictly forbidden to use blackcurrant when:

• hepatitis;
• thrombophlebitis (thrombosis with inflammation of the vein wall and the formation of a blood clot), as well as overuse of berries can lead to an increase in blood clotting.

Be wise to approach the issue of addiction to currant jelly:

• with increased acidity of the stomach;
• with acute ulcers;
• inflammation of the duodenum;
• during pregnancy;
• in childhood - it should be carefully, in small portions enter the berry in the children's menu, so as not to cause allergies.

Black currant is very beneficial to the human body. In jelly remains almost 80% of the beneficial properties of the berries. Therefore, black currant blanks will be indispensable for maintaining immunity in the winter. Children will also love this wonderful dessert, because the benefits are combined with great taste and beautiful appearance.

Cooking jelly does not take much time and is not particularly complex. If all the rules are followed, cooking will be a pleasant pastime, and the resulting result will delight everyone with its taste.

There are many jelly recipes: with and without gelatin, in a slow cooker, for the winter and with the addition of other berries.

Preparation of jelly for this recipe is a simple process that does not require large physical and time costs.

Ingredients:

• black currant - 1 kg;
• granulated sugar - 300 g;
• drinking water - 2 glasses.

Cooking method:

1. to sort the berry, removing branches and tails;
2. rinse in a colander under cold water;
3. grind tolkushkoy;
4. add water and bring to a boil;
5. boil ten minutes on low heat;
6. put the colander on a clean pan and pour the boiled currants into it, then gently squeeze the juice out of the berries so that the skins are as small as possible.
7. bring the juice to a boil;
8. put the minimum fire;
9. constantly remove the foam in the cooking process;
10. slowly pour the sugar, without stopping stirring;
11. cook for twenty minutes;
12. pour on sterilized banks and roll up;
13. Store in a dark, cool place.

Using this recipe, you can make a five-minute black currant. Such a jelly may not come from a hybrid berry. For a good result, you should use natural currants with a high content of pectin.

Ingredients:

• black currant - 2 kg;
• granulated sugar - 2 kg;
• drinking water - 3 cups.

Cooking process:

1. to sort, wash and dry the berries;
2. pour water and wait for the boil;
3. boil ten minutes over medium heat;
4. add sugar and mix;
5. boil;
6. cook for five minutes on low heat;
7. pour boiled currants over the cans, cover with a cloth and let cool;
8. close the banks and refrigerate for a week.

You can cook currant jelly in a slow cooker.

Ingredients:

• black currant - 1 kg;
• granulated sugar - 500 g;
• drinking water - 130 ml.

How to cook:

1. to sort and wash the currants;
2. crush the berries
3. move to the multicooker bowl and pour water;
4. enable “Quenching” mode for ten minutes;
5. get the bowl and let cool;
6. squeeze the juice through a sieve;
7. pour the juice into the multicooker bowl, pour out the sugar and mix well, the amount of sugar should be equal to the volume of the juice;
8. turn on the “Quenching” mode for twenty minutes, periodically mix and remove the foam without closing the multicooker lid;
9. pour the syrup into the jar and let cool, covered with a cloth;
10. Roll up the jar and store in a cool place.

You can make a beautiful and very tasty currant juice jelly dessert using gelatin.

Ingredients:

• black currant juice - 1 cup;
• granulated sugar - 1 tablespoon;
• gelatin - 1 tablespoon;
• cooled boiled water - 1 cup.

Step-by-step recipe is below.

1. To sort and wash the currants. Put in a saucepan and pour two tablespoons of water. Boil the berries to soften them, then crush them with a crush. Squeeze the juice through a sieve.
2. Pour gelatin with two tablespoons of water and leave for fifteen minutes.
3. Pour a glass of juice and half a glass of water into the pan. Put on a small fire.
4. Add sugar and gelatin. Constantly stirring, completely dissolve the gelatin, not bringing the syrup to a boil.
5. Pour into a mold for curing and refrigerate.

Ingredients:

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

Cooking process:

1. wash berries;
2. put on the fire and wait for the boil, constantly crushing currants;
3. boil for ten minutes, kneading the berry mixture;
4. add sugar, mix and boil over low heat for ten minutes;
5. squeeze the juice through a sieve;
6. pour into sterilized jars and allow to cool;
7. Keep refrigerated.

For best results in cooking currant jelly worth taking some advice from experienced housewives.

• It is better to use non-hybrid varieties of currants. Because in hybrid it is less than pectin, such berry is worse gelled.
• Berries must be well sorted, cleared of debris and rid of the stalk.
• It is necessary to wash the currants in cool water, after drying it. This will help to more accurately determine the required amount of sugar and water.
• Do not use aluminum cookware because it oxidizes.
• It is better to use a wide and flat dish, which has a large area of ​​heating and evaporation.
• Jelly storage jars should be carefully checked for cracks and chips.
• Only new covers should be used.
• It is better to wash the banks not with detergents, but with soda and mustard or household soap.
• For storing jelly, you can only use sterilized jars and lids.

Sterilization of cans is a key point in preparing preparations for the winter. With poor disinfection of ware for storage of jelly will deteriorate very quickly. All work will disappear, the billet will have to be thrown away.

There are a number of options for disinfection: in the microwave, in the oven, in the water and in the steam.

Microwave sterilization:

1. wash the lids and cans with mustard and soda; wipe;
2. boil the lids in the pan for five minutes;
3. pour clean water into cans so that the depth is 1 cm;
4. put the jars in the microwave for five minutes.

You can sterilize the cans in the oven.

1. Preheat oven to 120 degrees.
2. Rinse jars and lids.
3. Put the jars in the oven on the wire rack. Dry - bottom up, in water - bottom grid. Covers put near.
4. Leave in the oven for twenty minutes.

Sterilization of cans in water:

1. wash the jars and lids;
2. pour clean water into a large saucepan, put it on the stove, put jars and lids;
3. boil for five minutes;
4. get jars and lids, put on the fabric bottom down.

Sterilization of cans for a couple:

1. wash the jars and lids;
2. pour clean water into a large saucepan, put it on the stove, put lids;
3. wait for the boiling water, put a colander in the pan, in a colander banks upside down;
4. boil jars to 1 liter - ten minutes, from 1 to 3 liters - fifteen minutes, from 3 liters - twenty minutes;
5. put the jars on the fabric bottom up.

Black currant, sweet and sour, very fragrant, tasty and healthy garden berries. Black currant jelly is a great addition to tea drinking on cold winter evenings.

Because of the combination of incredible benefits, great taste and beautiful appearance, every family member will love the dessert.

To learn how to make black currant jelly using a blender, see the following video.