Blackcurrant jelly for the winter - 5 simple recipes with a photo step by step

Put the remaining jam in a beautiful vase and serve immediately. Enjoy your tea!

Pitted and non-sterilized blackcurrant jelly

Your attention is given to a recipe for making a very delicate currant jelly. We will cook it from currant juice and practically without heat treatment.

Ingredients:

• Black currant - 2 kg.
• Sugar - 600 g.

Cooking process:

1. Measure out the amount of berries and sugar indicated in the recipe. With this ratio, your jelly will be pleasantly sour. If you like a sweet treat, add more sugar.
2. Grind all the currants using a meat grinder or blender.
3. Now we need to get currant juice. Wear rubber gloves, otherwise you won't wash your hands. Squeeze the juice through folded gauze or a piece of nylon curtain.
4. Place the squeezed juice in a container for making jam, add the required amount of sugar and stir well.
5. Place the container with juice on a small fire and, stirring the contents until the sugar is completely dissolved, heat. Do not bring to a boil.
6. Turn off the fire and cool the berry mass a little.
7. Divide the cooked jelly into clean, dry jars and close the lids.
8. Store such jelly only in the refrigerator, where it will become thick over time.

Enjoy your tea!

Blackcurrant jelly

The recipe offered to you is the best way to harvest currants for the winter - this richest source of vitamins. The recipe is simple.

Ingredients:

• Black currant - 1 kg.
• Sugar - 300 g.
• Pure water - 2 tbsp.

Cooking process:

1. Carefully sort out the currants for this jelly, separating the berries from the twigs and removing all the tails and leaves.
2. Place the berries in a colander and rinse with running water. Leave the currants for a while to drain off excess liquid.
3. Grind the prepared berries with a blender, meat grinder or potato crush, because we need to have the maximum amount of currant juice.
4. Place the chopped berries in a jam container, add the specified amount of clean water to them and bring to a boil over medium heat.
5. Cook the berry mass over low heat for 10 minutes, stirring constantly with a wooden spoon.
6. Throw the boiled currants in a colander and grind well with a whisk to remove all the peel and get pure currant juice.
7. Pour the resulting juice into a saucepan and place on a small fire. Pour sugar into the boiling berry mass in small portions and, stirring and skimming continuously, cook for 20 minutes. During the cooking process, the liquid will evaporate, and the jam will acquire a thick consistency.
8. Pour the finished hot jelly into pre-prepared sterile jars and roll up the lids.
9. Store this treat in a cool, dark place.

Enjoy your tea!

The classic recipe for blackcurrant jelly for the winter

Your attention is given to a classic recipe for currant jelly. You will prepare not only a delicious treat, but also a medicine to strengthen the immune system and treat colds. Jelly prepared according to this recipe can be stored for a long time and will not lose its beneficial properties. This is achieved by using more sugar during cooking.

Ingredients:

• Black currant - 11 tbsp.
• Sugar - 14 tbsp.
• Water - 2 tbsp.

Cooking process:

1. The amount of berries and sugar in glasses indicated in the composition of the ingredients corresponds to 1,400 g of currants and 2,200 g of sugar. This is a prerequisite for this recipe.
2. Peel the currants from all twigs of tails and leaves. Rinse the berries well with cold water and be sure to dry.
3. Now you need to cook the sugar syrup for the currant jelly. To do this, pour the required amount of clean water into a container for making jam and add half the amount of sugar (7 glasses) to it. Place the container on medium heat and bring to a boil, stirring the contents until the sugar is completely dissolved.
4. Pour the prepared black currant berries to the boiling syrup and cook over low heat for 10 minutes.
5. Then add the rest of the sugar and cook the jam for another 10 minutes, stirring constantly.
6. Pour the finished hot jelly into pre-prepared jars and roll up the lids.
7. Turn the jars with the lids down, cover with a warm blanket and leave for a day to cool completely.
8. Store this delicious jelly in a cool, dark place.

Enjoy your tea!

Blackcurrant jelly recipe with gelatin for the winter

This recipe is for those who like thick currant jelly. We will cook it with gelatin. This jelly keeps well. Currant berries are not completely crushed for him, and the jelly remains with whole berries. This is delicious. Try it!

Ingredients:

• Currant - 500 g.
• Sugar - 150 g.
• Gelatin - 12 g.

Cooking process:

1. Pre-prepare currant berries for making jelly.
2. In a deep bowl, grind the currants with a potato crush.In order for the jelly to contain part of the whole berries, you can take away part of the currant, and chop the rest with a blender.
3. Subtract 100-150 ml of juice from the crushed berries. He will be needed a little later.
4. Place the berry mass in a container for cooking jam, add the specified amount of sugar, mix and leave for 1 hour. During this time, the sugar should completely dissolve.
5. Place the gelatin in a small saucepan and fill it with currant juice. Over low heat, stirring continuously, dissolve the gelatin completely.
6. Stir the container with currants over low heat and bring to a boil.
7. Pour the dissolved gelatin into the boiled jam and cook the jelly for 5-7 minutes.
8. Cool the prepared jelly and put it in clean dry jars. We close the jars with plastic lids.

This jelly is stored only in the refrigerator. Enjoy your tea!