Jelly black currant jam

Blackcurrant jelly is a fragrant sweet and sour preparation, which is prepared quite simply due to the high content of the gelling substance (pectin) in the berries. Tips and tricks from experienced chefs will help even novice housewives cope with canning this healthy berry.

Useful properties of black currant jelly

Currant berries contain a lot of ascorbic acid (vitamin C), only 20 dark balls of the fruit will be enough to meet the daily requirement of the body. Therefore, if you add even a teaspoon of blackcurrant jam, prepared for the winter, to a glass of tea, then this will be enough to resist all seasonal colds.

In addition, scientists have proven other useful properties of this product, in particular the ability to:

• improve the quality of blood, reducing the risks of developing cardiovascular diseases;
• normalize blood pressure;
• prevent the development of diabetes mellitus;
• to exert a preventive effect on the development of cancer;
• have a beneficial effect on vision, kidneys, liver and digestive system.

How to make blackcurrant jelly

The algorithm for cooking currant jam depends on the specific recipe, but there are several points that must be observed in any version of the preparation:

• store ready-made jam in glass jars, which must be washed, sterilized and dried before cooking;
• berries are used only ripe, without damage, carefully separating them from twigs, leaves and other litter;
• wash the berries under running water, spreading them out on a sieve or colander, since they can burst when immersed in water;
• the moisture remaining on the berries is removed with a paper or cloth towel, sprinkling the currants on it in a thin layer;
• during cooking, the berries should not come into contact with the metal, so as not to provoke an oxidative reaction (cook in an enamel saucepan, stir with a wooden spatula).

Blackcurrant Jam Recipes

Blackcurrant jam will get the density of the jelly, if all the proportions of the ingredients are strictly observed. If there is no scale in the kitchen, you can measure the food in glasses. Below are the options for just such recipes.

A simple recipe for blackcurrant jam by glasses

This simple blackcurrant jam recipe is also called "11 cups" because of the amount of berries needed per serving. The ratio of all components of the workpiece is as follows:

• 11 glasses of black currant;
• 14 glasses of sugar;
• 375 ml of water.

Priority of actions:

1. Sort out the currants, then spread them on a sieve and rinse off all the dirt with a stream of running water, then dry the berries by sprinkling them on a towel.
2. Transfer the prepared raw materials to a saucepan, add water, measured using a measuring container, and knead with a potato grinder so that enough juice is released.
3. Put the mass on fire and add sugar to it in small portions. By the time it boils, all crystals of the sweetener should have completely dispersed.
4. Cook the boiled mass for 10 minutes. The jam will thicken before our eyes.Pour the finished berry blank into jars and roll up with sterile iron lids.

Blackcurrant juice jelly

Jelly jam from blackcurrant juice is prepared from products taken in the following proportions:

• 7 glasses of berries without twigs;
• 3.5 cups of white crystalline sugar.

Cooking sequence:

1. Pour washed and dried berries into a saucepan, mash with a potato grinder and boil for 10 minutes.
2. Cool the berry mass a little and pass through a juicer. Twist the resulting cake again.
3. Dissolve sugar in the resulting juice and cook jelly-like blackcurrant jam for another 20 minutes over low heat after boiling.

The aroma of the workpiece can be made richer and more aromatic by adding a little vanilla extract or ground cinnamon. You can put a vanilla pod or a cinnamon stick in the jam during the cooking process, but in this case they must be removed before pouring the mass into the jars.

Blackcurrant jelly for the winter with gelatin

This recipe allows you to prepare delicious aromatic jelly, which is perfectly stored all winter. The use of a thickener (gelatin) allows you to obtain the desired consistency with less sugar. The composition of such blackcurrant jam includes:

• 8 glasses of water;
• 1 ½ cups sugar
• 17 g gelatin;
• 800 g of prepared berries without twigs.

Progress:

1. Put the berries in a saucepan, pour 4 cups of water and knead everything with a potato crush. Boil the mass and squeeze through a cheesecloth or cloth folded several times.
2. Pour the cake with 4 more glasses of water, boil again and squeeze. Then combine with the juice obtained earlier.
3. Measure out 5 glasses of the resulting liquid, soak gelatin in it, and when it swells add sugar and send it to the fire.
4. Warm up the jelly until sugar and gelatin are completely dissolved, but do not allow heating above 80 ° C. Spread the finished jam hot on sterile and dry glass jars, roll up the lids.

Blackcurrant jelly jam for the winter with orange

Citrus and currant fruits are united not only by the high content of vitamin, but also by pectin, which makes it possible to make blackcurrant jelly jam by taking:

• 14 glasses of berries;
• 10 glasses of sugar;
• 2 oranges.

How to cook:

1. Sort the berries, rinse under running water, let them dry, spreading them in a thin layer on a towel.
2. Cover the prepared currants with sugar and let stand for several hours to let the juice stand out. Then send everything to the fire.
3. Boil the boiled jam for 10 minutes over moderate heat, then put the oranges cut into thin slices together with the peel.
4. Boil the berry blank for another 5 minutes and pack it hot in a sterile container for storage during the winter.

If the orange option seems too sweet, you can add lemon sliced ​​into slices instead.

Black currant jelly "Pyatiminutka"

In just five minutes, you can make a blank with whole berries, which, in terms of consistency, is even suitable for filling pies. Such blackcurrant jam is prepared using:

• 12 cups of prepared berries;
• 15 glasses of sugar;
• 1 glass of water.

Recipe for jelly from black currant "Pyatiminutka" step by step:

1. Prepare raw materials: sort out twigs, leaves and rinse from debris. Then measure the required number of glasses into a saucepan in which everything will be cooked.
2. Add half the sugar and a glass of water to the berries. Put on fire, heat to a boil and simmer for exactly 5 minutes.
3. Remove the jam from the stove and dissolve the second half of the sugar in the hot mass. After that, distribute the workpiece in dry sterile jars and roll up the lids.

Calorie content of jelly blackcurrant jam

Even the popular and easy-to-cook "Five-minute" from black currant, with a consistency like jelly, can be cooked with a different ratio of berries and sugar, so the calorie content of such preparations will differ. The table shows the nutritional value of each of the jam recipes suggested in the selection above.

Terms and conditions of storage

Blackcurrant jelly, cooked according to a recipe where all ingredients are measured in glasses, has a shelf life of 2 years. After its expiration, the workpiece begins to deteriorate gradually.

To prevent the jam from spoiling prematurely, it is important to protect it from exposure to direct sunlight and observe the temperature regime. The optimum temperature is from +5 to +20 degrees. Exceeding the permissible value will lead to rapid spoilage, and in the cold, the workpiece can quickly become sugar-coated.

The best container for storage is a sterile glass jar of small volume (0.3-0.5 l), which can be rolled up with an iron lid, or you can use parchment and twine or a special polyethylene lid.

Polyethylene lids are boiled and put on hot cans with a blank. This way it turns out to achieve maximum tightness. In the case of parchment, two squares are cut out of paper and a circle with a diameter equal to the neck of the jar. Next, a paper square is put on the jar, a circle made of cardboard and again paper, on top of the neck everything is tied with twine dipped in hot water. When dry, the string will tighten the paper tightly and keep air out of the jar.

You can store berry jam in the refrigerator without rolling it up with iron lids. In this case, the shelf life will be 12-24 months.

It is permissible to store the workpiece at room temperature, but in this case, a pantry or other dark place is ideal, in which even in summer the temperature does not rise more than 20 degrees.

It is unacceptable to store jam in the freezer of the refrigerator, where it will lose not only its original appearance, but also its taste.

Conclusion

Jam-jelly from black currant will turn out only with strict adherence to all proportions and technology of preparation, and subsequent storage. Then it will be possible not only to savor the fragrant summer preparation with tea, but also to put it in pies, pies and buns.

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