Recipe for five-minute blackcurrant jelly for the winter

Five-minute currant jelly made from black currants is a healthy jelly, the recipe of which requires a minimum of ingredients. The beneficial properties of the berries are preserved due to quick cooking. For this reason, jelly is used as a remedy for colds and infectious diseases.

Features of quick preparation of currant jelly for the winter

In order for the 5-minute currant dessert to turn out delicious and also to be stored for a long time, the following conditions must be observed:

1. The fruits must be fresh, preferably only picked from the branches. In addition, they should be carefully sorted to get rid of rotten berries. Otherwise, the raw jelly may ferment or taste bitter.
2. The mass becomes jelly-like already during the cooking process, since black currants contain a substance such as pectin.
3. In order for the jelly to have a special taste or aroma, you need to put vanilla or orange slices into the berry mass before boiling it.
4. For long-term storage of jelly, it must be placed only in dry containers, therefore, after pasteurization, the container must be dried.

Products for the recipe

For cooking you will need the following products:

• water – 1 glass;
• black currant berries – 2 cups;
• sugar – 3 cups;

Rules for preparing ingredients

The first stage of preparation is preparing the main ingredient of the jam:

1. The collected berries are sorted to get rid of leaves and rotten fruits.
2. In order not to spoil the integrity of the fruits, it is recommended to pour them into a small container with clean water and then rinse thoroughly. If the contamination is severe, the procedure should be repeated.
3. After this, the currants are dried. The best way to do this is to pour the fruits onto a dry towel. The fabric will absorb all the moisture and the currants will dry faster.

How to properly prepare containers

Before placing the jelly in a container, it is sterilized to clean the containers from microorganisms. Otherwise, the jelly may ferment or the lids may fall off the jars.

First of all, you need to check the container for cracks or chips, since only whole cans are suitable for sealing.

The lids must also be intact and without cracks. The containers are washed with a sponge and cleaning agents.

After this, the jars are sterilized. Options:

1. Place the jars in a cold oven, then preheat it to 110 degrees. You need to keep them inside for up to 20 minutes. After turning off the oven, the containers should remain there for a few more minutes to cool down.
2. Boil a pot of water, place the lids in it, and place a sieve on top. Place the jars head down on this sieve. The time during which you need to keep the jars steamed directly depends on their volume. For one-liter and two-liter cans - up to 15 minutes, for cans of 3 liters or more - up to 25 minutes.
3. You can also sterilize jars using a kettle. If the dimensions allow, then the lids are placed in the boiling water of the kettle, and the jar itself is placed in the opening of the kettle with the neck down. The sterilization time is the same as in the previous version.

Jelly making process

Progress:

1. After the currants have been washed, they are kneaded using a masher. This way the berries will release juice faster and dissolve the sugar.
2. Next, add sugar to the mixture and leave for 40 minutes.
3. Then put the berries on the fire, bring to a boil and reduce the gas. After removing the foam, let the currants boil for 5 minutes.
4. Turn off the stove and then pour the jelly into jars.

How and for how long can you store it?

Cool, dark places, such as a refrigerator, are best for storing five-minute jelly. For better storage, the dessert is sprinkled with a small layer of sugar. If all standards are observed, blackcurrant jelly can be stored for 1 year.