Blackcurrant jelly

11 cups blackcurrant jam is a juicy jelly-like jam with berries. It is very important to choose the right proportion of berries and sugar. In the black currant recipe, it has been tested by many years of experience. This jam is very tasty, and even healing!

Delicious, rich jelly can also be made from frozen berries. This method is especially useful if you run out of jam and jam. Thanks to the gelatin in the recipes, after a few hours, you can enjoy mouth-watering blackcurrant jelly!

Currants are the perfect berry for making jelly. It contains so much natural pectin that you don't need to add gelatin at all. This jelly turns out to be very tasty, and most importantly, absolutely natural! What you need in a cold winter!

Following this step-by-step guide, you can prepare a rich and smooth jelly from currant berries with pectin. Such jelly can be served with pancakes and pancakes, with ice cream or a fresh loaf, or you can simply put it in a vase and feast on a bite with aromatic tea.

Such sugar-free jelly can be prepared at any time of the year, not only from fresh berries, but also from frozen ones. The cooking process will be facilitated by a microwave oven - in it, the processing of berries is faster. However, you can cook jelly over low heat on the stove. We suggest using fructose instead of sugar. A spoonful of this jelly is perfect for a morning toast or set off any dessert without breaking the dietary rules.

Black currant is valuable for the vitamins and microelements it contains. Blanks from it are very useful, especially in the winter. Currant berries contain pectin, so a very successful natural jelly is obtained from it. In this recipe, we suggest flavoring the jelly with a citrus note of lemon. For those who are not afraid of experimenting, we will also tell you how to add mint correctly and additionally enrich the jelly with a natural fresh aroma.

Today we will make black currant jam. To give the jam a thick consistency, add gelatin to it after cooking. And to make the jam spicy and aromatic, we use star anise and juniper berries in our recipe. They are in perfect harmony with the taste of black currant and complement it with their spicy notes.

Black currants are rich in vitamins and pectin, a natural gelling agent. Therefore, it is so easy to make jelly from this berry.

In the recipe, we will tell you how to properly prepare black currants in order to get the maximum juice out of it. The jelly is obtained with a smooth consistency without inclusions of seeds and cake.

Appetizing and slightly sour raspberry and currant jelly will be a great treat for aunts and adults. This jelly goes well with pancakes, pancakes, pies. In addition, you can eat this jelly with toast or without any additives at all.

To cook blackcurrant jelly, you need to add a large amount of sugar to these berries, then the delicacy will not be sour and very thick, dense in consistency. And thanks to the presence of concentrated blackcurrant juice in the jelly, such jelly will acquire an even more intense berry smell and taste.

Naturally, blackcurrant jelly is rich in vitamin C. It is not only a delicious homemade delicacy, but also a folk remedy for mild colds.

Agar-agar is a neutral jelly made from brown algae, it is more often used in confectionery, for example, in the preparation of marmalade, ice cream or marshmallows. Essentially, it is considered a vegetable substitute for gelatin.

Jelly is made from water, sugar and gelatin, as well as from fresh berries, fruits, berry juices, syrups, milk and other products. Vanilla sugar, wines, liqueurs are added for flavoring. Jelly is intended for pouring flour confectionery products or for consumption as an independent dessert.

Black currant is a healthy berry from which compotes, drinks, preserves, jams, jellies and all kinds of desserts are prepared. Used to prepare various fillings for homemade baking. I recommend making blackcurrant jelly with sheet gelatin.

I recommend making blackcurrant jelly for the cake. This recipe was born by accident. As a layer of homemade cake, it was necessary to make currant jelly, but there was nothing gelling in the house. Jelly can be made from both fresh and frozen berries.

Blackcurrant jelly "five minutes" retains a large amount of vitamins. It turns out not cloying with a pleasant sourness. Blackcurrant jelly will be a wonderful layer in homemade cakes and pies. If you want the jelly to be sweeter, add more granulated sugar.

The berry dessert is easy to make at home. Red and black currant jelly can be served with tea, added to ice cream or cottage cheese.

It is impossible not to recognize the bright taste of currant in black currant jelly. But sometimes, playing with taste, you can add another ingredient that will give the jelly an incredible aroma and unusual taste. This secret ingredient is orange. Try it, you will definitely like it.

Blackcurrant is known for its beneficial properties. Those who want to preserve the benefits of berries and feast on them in winter actively use the recipe for black currant jelly with whole berries. This is not only a healthy and tasty delicacy, but also very beautiful due to the use of whole berries, so that you can eat it yourself or give it to loved ones.

According to the proposed recipe, you can make black currant jelly without boiling. The berry juice is only heated on the stove to dissolve the sugar. Currant jelly is stored in the refrigerator, it becomes thicker during storage. Cooking without gelatin.

Harmful dyes, preservatives and thickeners are not about this jam. After all, the gelling properties of black currant allow you to get an excellent result without outside help. And add sugar for a balanced taste. This way you can please everyone and everyone.

All the advantage of jelly is its versatility and ease of preparation. Such a natural delicacy will always be relevant, because it can be served not only with tea, but also added to all kinds of dairy dishes and pastries. And it is especially pleasing that there are no gelatin and other thickeners.

From the black currant, cooked by the "Five Minute" method, a fairly thick jelly is obtained even without crushing the berries, since it contains a lot of natural pectin. The recipe for cooking currant jam in glasses has been known for a long time and is still used today, because it is convenient. The ratio of glasses of currants, water and sugar is different, because the texture of the jelly depends on the amount of sugar. This recipe uses 8 cups of currants, 12 cups of sugar and 2 cups of water, that is, a ratio of 1: 1.5.

Black currant is one of the few berries that contain a lot of natural pectin, so a delicious jelly is prepared from it. There are many recipes for jelly-like jam: raw jelly, boiled jelly, jelly with pectin or agar-agar, and each housewife can choose according to her taste. In this recipe, you are invited to cook a five-minute currant jelly with chopping berries in a meat grinder. Sugar and berries for such jelly are taken in a 1: 1 ratio.