Jelly from black currant for winter - photo recipe of blanks

For example, jam-jelly from a currant becomesan excellent layer in cakes, cookies and cakes, making them unusually tasty with a delicate fruit and berry note and pleasant sourness. Always an ordinary strawberry jam or currant jelly, served on a traditional tea table, can successfully replace even the most sophisticated desserts. In addition, it can be done in advance, and in a suitable one it's easy to make an audit of your stocks to choose and open a jar and to enjoy the taste and aroma of a warm summer. Do not forget to make jelly from black currant.

Recipe for jelly from black currant

What exactly is a good recipe? The fact is that it is possible to store such jelly from black currant at room temperature, which is convenient if there is no special place for storage of blanks for the winter. In addition, the recipe for jelly from the currant is quite simple and fast. Only berries and sugar are needed for him. For each kilogram of currant we take one and a half to two kilograms of sugar.

Preparation of berries

For a successful jelly from black currant, betterjust a little unripe berries. They contain much more gelling agent - pectin. And from ripe berries jelly will be even more delicious, but it will not be so dense. You need to carefully sort out the berries, culling too green or spoiled, separating the random trash from twigs and leaves. Then gently wash and dry the strained currant. Observe the exact proportions if you want to achieve a classic taste. In the case when you do not have special kitchen scales, the following information can help you: in a liter jar, approximately seven hundred grams of berries are placed.

Choice of dishes

If you want to know how to make jellycurrants, to make it perfect, then you need to know some secrets. For example, you need to choose the right cooking utensils. It is good to use a special copper basin for cooking jam or a very wide saucepan with a thick enough bottom that will save the mistress from burning the product. Do not use enamelware for this purpose, because jelly will certainly burn it! The second secret: the layer of berries should not be very large, so that excess moisture can quickly evaporate through the wide open surface of the large pelvis or pan. In the case when you do not have suitable dishes, it will be necessary to cook the berries in batches.

Cooking jelly

Berries should be filled with cold drinking or boiledtap water so that they are lightly covered. Approximately two glasses of water for a kilogram of currant will be sufficient. Bring to a boil over medium heat, after, reducing to a minimum, cook for fifteen minutes. Do not forget to mix berries and remove foam in time. After half an hour we add all the sugar in the berries (we calculate the right amount by weight of the berries in the basin), mix well and again bring the mass to a boil. Cook the jelly again for fifteen minutes, stirring constantly and taking off the foam. At the end, the thickened jelly will begin to adhere to the walls of the pelvis. This should not bother you, it should be in technology. Do not worry about the fact that it is not dense enough - after complete cooling it will become much thicker. After removing the jelly from the fire, place it in prepared dry jars, close with the usual nylon or screw metal lids. When stored, it is good to use under the covers of a circle of paper, moistened with vodka or alcohol, which will protect the jelly from any mold.

Preparation of dessert: jelly from currant with gelatin

From black currant can be prepared jelly andanother way. Only in this case we will get not a stock for the winter, but a delicious fruit dessert - jelly with black currant. For this we need 300 grams. fresh or frozen berries, 1 packet of gelatin (10-15 gr.), 1/2 glass of water, 1/2 cup of cream, 1 glass of powdered sugar. Soak gelatin in half a glass of water and allow it to swell for fifteen minutes. For instant gelatin, this time is not necessary - dilute it with water before directly adding to the berries. Currant in the saucepan, pour an incomplete glass of sugar powder (leave two tablespoons) and pour a glass of cold water. After boiling, cook our mass for twenty minutes, using the smallest fire. Strain the hot jelly through a sieve. Berries are poured into another dish, and the syrup is mixed with gelatin and heated until the gelatin is completely dissolved. Very important! Do not let the syrup boil, because in this case your jelly will not be able to thicken. Hot jelly pour into molds and leave to freeze for six hours. Before you serve the dessert to the table, you need to cook the mashed potatoes with a blender or a mixer. In the resulting puree, add the remainder of the powdered sugar and cream and mix thoroughly. Jelly turn from molds to plates and pour creamy currant puree. Decorate with fresh berries and melissa leaves.

Author: Katerina Sergeenko