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The characteristic sourness makes this berry ideal for making jelly. The fresh berry drink is most relevant at the time of harvest. In winter, frozen fruits are used. Frozen currant kissel is a simple homemade dish that cooks very quickly and is available during the cold season.
Useful properties of currant jelly
The homemade drink contains all the vitamins that are in fresh berries, but during heat treatment, some of the useful elements are lost.
Currants, especially black currants, are rich in vitamin C or ascorbic acid, they contain folic acid and antioxidants.
Currant jelly helps to strengthen the immune system, due to its anticoagulant action, it prevents thrombus formation, and has antibacterial properties. The pectins contained in it prevent the blockage of blood vessels.
This dish is enveloping, has a beneficial effect on the gastric mucosa, relieves pain during inflammation, reduces the irritating effect of gastric juice on it, improves digestion, cleanses the intestines.
You can cook frozen currant jelly for a child.
How to cook jelly from currant berries
Only four ingredients are required to prepare the drink:
- fruit;
- water;
- granulated sugar;
- starch.
The berries are sorted out: rotten fruits and various debris are removed. Washed in a colander in several waters. You don't need to pick the berries from the branches, because after cooking the compote is filtered through a sieve.
Other ingredients are sometimes added. It can be vanilla sugar or some spices, but most often nothing superfluous is used to preserve the taste of the berry.
You can take potato or corn starch. Its amount varies depending on how thick the drink you want to get.
Kissel is not necessarily a drink. It can be a thick dessert that is eaten with a spoon. It all depends on the amount of starch. If you need a liquid drink, put 2 tbsp for 3 liters of water. l. It will turn out to be thicker if you take 3 tablespoons. For dessert, which can only be taken with a spoon, you need 4 tablespoons.
The amount of sugar depends on personal taste. For red currants, more of it is required, since they are more acidic than black. You can brew a drink from a mixture of these berries.
More granulated sugar is required for frozen fruits, since up to 20% of sugar is lost during freezing.
Frozen blackcurrant jelly recipes
What you need:
- 300 g frozen berries;
- 1 liter of water;
- 3 tbsp. l. Sahara;
- 2 tbsp. l. any starch.
How to cook:
- Remove the berries from the freezer and leave at room temperature to thaw naturally.
- Pour granulated sugar into a saucepan with water. The amount of sand can be increased or decreased at your discretion.
- Put the pan on the fire, boil, then put the fruits. In order not to burn yourself, they should be added carefully, one spoon at a time.
- Pour starch into a bowl or glass, pour water (about 50 ml) into it, stir. Gradually pour it into a saucepan when the water with berries boils. You need to stir constantly so that there are no lumps.Cook for about five minutes, then remove from the stove and cool until warm. You can then pour into glasses and serve.
You can cook jelly from frozen currant berries in another way:
- First, the currants together with sugar must be chopped in a blender.
- Transfer the mass from a blender to boiled water and cook until boiling (about five minutes).
- As soon as the compote boils, pour in the starch mixed with water. Compote immediately begins to thicken. When it boils, you can turn it off. A film forms very quickly on its surface, so some housewives advise to immediately pour the hot drink into glasses.
Frozen red currant jelly recipes
Diet jelly can be made from frozen red currants. And for lovers of an interesting taste, red currant jelly with the addition of cinnamon is suitable.
Cinnamon
What you need:
- a glass (200 ml) frozen berries;
- ¾ glasses of sugar;
- 1 liter of water for cooking jelly;
- 3 tablespoons of potato starch and 5 tablespoons of water for dilution;
- ½ teaspoon of cinnamon.
How to cook:
- Wash frozen fruits, when thawed, combine in a saucepan with granulated sugar and grind.
- Pour with water, send to the stove, wait for a boil and cook for three minutes.
- Strain the compote, add ground cinnamon, mix.
- Dilute starch with water, pour it into a saucepan in a thin stream while stirring so that there are no lumps.
- When it starts to boil, immediately remove from heat. Kissel from starch and frozen currants is ready.
Dietary
An easy recipe for frozen currant jelly
What do you need:
- 200 g frozen red currants;
- 2 tablespoons of corn starch and ½ cup of cold boiled water for diluting it;
- 100 g sugar;
- 2 liters of water for jelly.
How to cook:
- Grind the fruits in a blender.
- Put currant gruel into boiling water. As soon as it boils, add sugar, cook for about six minutes.
- Pass through a strainer to get rid of the skins and grains.
- Place on the stove again.
- As it boils, pour the starch diluted with water into the pan. Pour in a trickle while stirring. As soon as the thickened drink begins to boil, turn off the heat.
Fresh currant kissel
From black
For a classic blackcurrant jelly recipe, you will need the following ingredients:
- 1 glass of berries;
- 3 liters of water for jelly;
- 3 tbsp. tablespoons of sugar;
- 2 tbsp. tablespoons of starch and ¾ cup of boiled chilled water to dilute it.
How to cook:
- Put prepared fruits in boiling water. When the water boils again, continue cooking until the berries burst. This will take approximately 6 minutes.
- Then crush the currants right in a saucepan with a pusher so that it releases as much juice as possible.
- Strain the broth through a strainer to separate the cake. Pour the liquid into the same bowl, add sugar, wait for a boil.
- During the intense boiling of the compote, begin to stir it quickly so that a funnel is formed, and pour in the previously prepared starch solution in a trickle. Continue stirring until the drink thickens. As soon as it boils, remove from the stove. Cool it down a little before using it. It turns out to be quite thick, you can eat it with a spoon.
From red
Red currant jelly prepared according to this recipe has a medium density.
What you need:
- 1 liter of water;
- 170 g fresh berries;
- 35 g starch;
- 60 g sugar.
How to cook:
- Wash the fruits and put them in a saucepan together with the branches. Pour in 0.8 liters of water and place on the stove over medium heat.
- When the water boils, pour sugar into it, bring to a boil again, turn on low heat and cook for five minutes. The sugar crystals will completely dissolve during this time, you get a beautifully colored compote. If you wish, you can take more granulated sugar.
- Strain the compote through a sieve and put it back on the fire.
- Dissolve the starch in the remaining water, which must first be boiled and cooled completely.
- When the strained compote boils, gently pour starch diluted in boiled chilled water (0.2 l) into it with constant stirring.
- After boiling, cook for one or two minutes, then remove the thickened drink from the heat, cool slightly and pour into glasses.
Calorie content of currant jelly
Calorie content depends on the sugar and starch content. The greater their number, the higher the energy value.
On average, the calorie content of a blackcurrant drink is 380 kcal per 100 g; from red - 340 kcal.
Terms and conditions of storage
Homemade currant jelly is not intended for long-term storage. It is customary to cook this dish at one time. It is recommended to consume it within one day. The shelf life is no more than two days. Put it in the refrigerator overnight.
The official shelf life after preparation for food service establishments is three hours at room temperature, 12 hours in the refrigerator.
Conclusion
Homemade frozen currant kissel from a crop grown in your own garden cannot be compared to a similar drink from store briquettes. It is free of flavors and colorants. It is distinguished by its freshness, natural aroma, taste and natural beautiful color.
