9 simple recipes for making blackcurrant jelly for the winter

When the time comes to harvest berries, many summer residents are faced with the question: what to do with them? As a rule, the main quantity is prepared for the winter, because it is at this time that we lack vitamins. There are a lot of options for what to do with berries: just freeze, make juice, tincture, grind with sugar, cook compote. Or you can make aromatic jelly from blackcurrants and leave it for the winter. A variety of recipes for such a dessert will be described below.

Subtleties of making blackcurrant jelly for the winter

Even a novice cook can prepare a blackcurrant dessert. To make currant jelly thick and tasty, and most importantly, to last until winter, you should learn the basic principles of preparation.

How to choose and prepare the main ingredient

Non-hybrid varieties of blackcurrant are better suited for jelly, as they contain more pectin (this is a natural thickener-preservative). The berries must be prepared in the correct way:

1. First of all, the currants should be sorted: remove leaves and twigs. It is also advisable to get rid of the stalks.
2. You need to wash the berries in running water.
3. Then it is recommended to dry them.

Rules for preparing containers

Aluminum cookware is not suitable for preparing food for the winter, as it oxidizes.

Therefore, you should use only enameled cooking pots.

To store the finished jelly, glass jars with tight-fitting lids are suitable, which must be sterilized. To do this, you can choose any sterilization option:

• in the microwave;
• in the oven;
• in a saucepan;
• over the steam.

Why doesn't blackcurrant jelly thicken?

It happens that jelly is prepared strictly according to the recipe, but it still turns out liquid. This can happen if berries with low pectin content were used (usually hybrid varieties). In this case, you can buy this thickener and add it, following the instructions.

How long to cook currant jelly

The fastest cooking method is “Five Minute”. In this way, the currants are cooked for exactly five minutes. But, according to the classic recipe, it should be cooked longer: from half an hour to two hours.

How to make blackcurrant jelly at home

There are several recipes for making this currant dessert. The classic version, proven by generations, is a quick method - “Five Minutes”, a recipe using currant juice, a method for a slow cooker that does not require cooking and is sugar-free.

You can also experiment with the final taste of the dessert by adding orange or apple with cinnamon.

Classic recipe

You will need:

• 1 kilogram of berries;
• 1.5 kilograms of sugar;
• 2 glasses of water.

To make jelly according to the classic recipe, you need:

1. Pour water over the berries and place on the stove. Bring to a boil, cook for another 15 minutes, stirring continuously and skimming off the foam.
2. Add sugar and mix well. Cook again for 15 minutes.
3. When the mass thickens, it must be poured into the prepared container.

Concentrated jelly

The ingredients you will need for this recipe are:

• 1 kilogram of berries;
• 1.5 kilograms of sugar;
• 20 milliliters of blackcurrant juice.

This jelly turns out to be more concentrated and thick. To do it, you need:

1. Pour the juice into a saucepan, place on the stove and cook for 5 minutes.
2. Add berries and cook for another 10 minutes.
3. Cool, rub the berries through a sieve and return the resulting juice to the stove, add sugar and cook over low heat for half an hour.
4. The mass will thicken and decrease, then it should be poured into jars.

A simple five-minute recipe

You will need:

• 1 kilogram of black currants;
• 1.5 kilograms of sugar;
• 2 glasses of water.

Thanks to such a short cooking time, the berries do not have time to turn into puree, but remain soft and smooth. You need to do this as follows:

1. First you need to prepare the syrup: mix sugar with water and heat until completely dissolved.
2. Dip the berries into the syrup and cook for 5 minutes.
3. Pour into a sterile container and close with a lid.

Multicooker option

Ingredients:

• 1 kilogram of berries;
• half a kilo of sugar;
• 120 milliliters of water.

In order to prepare blackcurrant jelly in a slow cooker, you need:

1. Squeeze the berries in a juicer or crush them with a masher.
2. Add water and place in the multicooker bowl.
3. Set the stew mode for 10 minutes, do not close the lid.
4. Now the mixture should be passed through a sieve or cheesecloth.
5. Add sugar in a volume equal to the resulting juice.
6. Mix everything in a bowl and put the stew on again with the lid open, now for 20 minutes.
7. The foam should be skimmed off and the jelly mixed.
8. After cooking, pour into jars.

From blackcurrant juice

Required Products:

• a glass of juice;
• half a glass of boiled water;
• a tablespoon of sugar;
• a tablespoon of gelatin.

Now the procedure is step by step:

1. First you need to prepare the gelatin. To do this, fill it with two tablespoons of water and leave to swell for 15 minutes.
2. Combine the juice with water and put on low heat, heat, add sugar and gelatin and stir until completely dissolved.
3. Now you can pour the liquid into suitable molds and leave until it hardens.

With orange

To prepare you will need:

• 700 grams of berries;
• 2 oranges;
• 50 milliliters of water;
• 300 grams of sugar.

A preparation of currant jelly with orange is created as follows:

1. The berries are placed in a saucepan and filled with water.
2. Then you need to cook over medium heat for 10 minutes, periodically removing the foam.
3. Now you should rub the currants through a sieve and add sugar.
4. Grate the zest of one orange, add to the currants and stir.
5. Squeeze the juice from the second orange and cook over low heat for 25 minutes, stirring constantly.
6. Pour the prepared mixture into jars.

With apple and cinnamon

Ingredients:

• 1 kilogram of apples;
• 1 kilogram of currants;
• 1 glass of water;
• 2.5 kilograms of sugar.

This dessert turns out to be incredibly tasty. To prepare you need:

1. Place the berries in a saucepan, add sugar and water and leave for 3 hours.
2. Then bring to a boil and cook over low heat for 10 minutes.
3. Apples need to be skinned and cored, and then cut into pieces.
4. Add apples to the pan and leave for another 3 hours.
5. Bring to a boil a second time and cook over low heat for 15-20 minutes.
6. Leave again for 5 hours and bring to a boil again. Cook for 15-20 minutes, and then pour into jars.

Sugarless

This method is fast and simple. Apart from currant berries and suitable containers, nothing is required for it. Suitable for diabetics, children and those losing weight.

To make currant jelly without sugar you need:

1. Place the prepared berries into jars.
2. Place a napkin on the bottom of a large saucepan, on which you should place jars of berries.
3. The pan is filled with water and placed on low heat.
4. As the berries settle in the jar, new ones must be added.
5. This should be done until the currants stop settling.

Raw currant jelly without cooking

Required:

• 2 kilograms of currants;
• half a kilogram of sugar.

To make jelly that does not need to be boiled, you should:

1. Use a coffee grinder to make powdered sugar.
2. Grind the currants using a blender or meat grinder.
3. Using cheesecloth, squeeze out the juice.
4. Add powdered sugar to the juice and stir well.
5. Pour into jars.
6. After cooling, place in the refrigerator.

Further storage of treats

Jelly that has been heat treated will last longer. Therefore, dessert prepared without cooking should not be left until winter..

All other recipes have approximately the same shelf life (provided the jars and lids are properly sterilized) - from one to two years. It is recommended to store the workpieces in a cool room where the temperature does not rise above +15 degrees.