Summer is a wonderful time of the year, when there is a wonderful opportunity to taste tasty and useful berries to stock up on vitamins for the long winter. There is no equal to the black currant , which is considered a real storehouse of vitamin C. It perfectly copes with both commonplace colds and insidious influenza viruses . To keep the properties of this berry unchanged, you will need a recipe for jelly from black currant, which can be closed for the winter. It will come in handy if the classical jam has already bothered your family members, but the state of their immune system leaves much to be desired.
Jelly from black currant "Pyatiminutka"
Ingredients:
- water - 1 glass;
- sugar - 1,5 kg;
- black currant - 1 kg.
Preparation
Go through the currant and remove the immature and rotten berries, as well as twigs and leaves, then wash it and let it dry. In the enameled pot or basin pour the water, pour the sugar, mix well and quickly bring to a boil over high heat. In the just boiled sugar syrup, throw the currant (preferably before cooking, dip it into boiling water and then pour into a colander so that the berries do not wrinkle), stir, wait for the boil and cook for no more than 5 minutes over a small fire. Then immediately pour out another hot jelly over well-sterilized jars and cover them with lids. This recipe for jelly from black currant is suitable for busy housewives, for which every minute is valuable.
Jelly from black currant with gelatin
If you want to give this dish a special refined taste, you can not do without gelatin. It is he who will give this blank a jelly shape for the winter. Therefore, if you still do not know how to make jelly from black currant so that even children were delighted with it, we recommend you try this method.
Ingredients:
- black currant - 500 g;
- gelatin - 70 g;
- water - 2 l;
- sugar - 300 g.
Preparation
Put gelatin in a bowl and pour it with cold boiled water for half an hour. Go for berries, place them in a colander and rinse well with a stream of running water. Pour the currant with boiling water, cover well with a wooden pestle and carefully squeeze the juice through the cheesecloth.
Remains of berries fill with boiling water, boil and strain through a sieve. Then throw back the swollen gelatin. Decoction of berries again put on the plate, add gelatin and sugar and with continuous stirring, bring to a boil. Wait for cooling, pour in the squeezed juice, carefully stir, pour the jelly into the sterilized jar, close it and send it to the refrigerator. After a couple of hours, for a few seconds, lower the jar into hot water, pull it out, wipe it off and store at normal temperature about 20 degrees.
Jelly from blackcurrant without cooking
It has long been known that boiling destroys vitamins. Therefore, if it is important for you to maintain good health, such a procurement for the winter will be for you a real "wand-zaschalochko."
Ingredients:
- black currant - 1 kg;
- sugar - 2 kg.
Preparation
Wash dry berries in a wooden pestle in an enamel container. Then, rub the currant through a colander and mix it in a meat grinder, gradually adding sugar to the process. After this, once again pass the mixture through the blender and place in sterile well-dried glass jars, which are covered with parchment paper or any caps. Store jelly in a cool place with low humidity. Similarly, you can make jelly from black and red currants. It usually turns out so delicious that you just lick your fingers.
Jelly from black currant without gelatin
It is a very appetizing and natural substitute for artificial sweets, which you can quite offer your children to strengthen their immune system.
Ingredients:
- black currant - 10 glasses;
- water - 3 cups;
- lemon - 1 piece;
- sugar - 2 cups for every 2.5 cups of currant juice.
Preparation
Go through and wash the currant in a colander, pour into a saucepan and remember by a crush, pour water in there and squeeze the juice out of the lemon. Wait for boiling and let it sit on low heat for about 10 minutes.
Close the colander with gauze and set on a pan. To get the juice, mix the berries in a colander, close the food film and leave to stand overnight. Then once again gently squeeze the currant in the pan with your hands. Pour sugar into the juice and wait for the boil again. When a slightly noticeable film forms on the surface of the berry mass, which goes wrinkles when pressed, remove the jelly from the fire and pour over carefully sterilized jars that are immediately rolled up.