Blackcurrant jelly, the recipes of which we bring to your attention, great alternative traditional homemade preparations. His taste qualities They are in no way inferior to preserves, marmalade or marmalade, but the preparation process is much simpler and more accessible. The busiest housewives should pay attention to “five-minute” methods and methods without cooking, and for those who have plenty of time, it makes sense to take note of “thick” options and recipes with gelatin. On cold winter days, these preparations will delight you with their juicy freshness and give the body a supply of vigor, energy and vitality.

Concentrated blackcurrant jelly for the winter - step-by-step instructions with photos

Guided by these step-by-step instructions with photos, you can brew a very rich and concentrated black for the winter currant jelly. There is no water in the recipe. Natural is used instead currant juice. This provides the treat with more bright taste and a pronounced berry aroma.

Necessary ingredients for concentrated blackcurrant jelly for winter

• black currant – 1 kg
• blackcurrant juice – 200 ml
• sugar – 1.5 kg

Step-by-step instructions with photos on how to make blackcurrant jelly for winter

How to make blackcurrant jelly without cooking - a recipe for the winter using a meat grinder

Blackcurrant jelly, made without cooking according to this recipe, hardens perfectly and “survives” to the deepest levels without any problems. winter cold. The natural preservative here is granulated sugar. Turned into powder, it is instantly absorbed into the berry juice and gives the currant mass the necessary thickness. Its volume is twice the weight of the berries and, thanks to this, the product does not ferment or sour even during long-term storage.

Necessary ingredients for preparing blackcurrant jelly using a meat grinder without cooking

• black currant – 1.5 kg
• sugar – 3 kg

Step-by-step instructions for the recipe for currant jelly without cooking

1. Wash the berries very thoroughly in running water, after removing twigs and leaves from them. Then spread it in one layer on several napkins so that excess moisture is absorbed into the paper as much as possible.
2. Place a fine wire rack in a meat grinder and rotate the dried berries through it twice. Place the released juice separately from the denser part of the berries.
3. Using a coffee grinder, turn granulated sugar into powder and pour it into the liquid juice part of the berries. Mix the mixture very thoroughly until it becomes smooth and uniformly fluid.
4. Combine the liquid and dense parts of the berries together and mix until pureed.
5. Place in clean, sterilized jars, close the lids and place in the refrigerator or basement, where the temperature never rises above 2-3 degrees.

Thick blackcurrant jelly with lemon juice - a recipe for the winter

To make blackcurrant jelly especially thick, it is not at all necessary to add gelatin or other similar components to it. You can simply follow the advice of this recipe and first turn the berries into a smooth puree using kitchen appliances, and then boil them with sugar and naturally evaporate almost all the liquid from the composition. Of course, this is a long and painstaking task, but the end result is well worth the effort.

Necessary ingredients for thick blackcurrant jelly for the winter with the addition of lemon juice

• black currant – 1 kg
• granulated sugar – 1.5 kg
• water – 200 ml
• lemon – 1 pc.

Step-by-step recipe instructions for making thick blackcurrant jelly for winter

1. Remove twigs, leaves and small debris from the currants, wash the berries very well and dry them. paper towel. Then grind into soft puree using a blender or food processor.
2. Add freshly squeezed juice of one large lemon into the currant mass, pour in water, stir with a wooden spatula, put on low heat and bring to a boil.
3. Remove from heat, cool slightly and rub the mixture through a sieve. Put the cake aside; it will no longer be useful. And add sugar to the liquid part, stir thoroughly and return to the stove.
4. Over very low heat, stirring continuously, evaporate the liquid and simmer the mixture until very thick.
5. When the jelly begins to turn tightly in the pan, pack it into sterilized jars, seal with lids and, covering with a bath towel, leave until completely cooled. On winter storage take it to the storage room.

Simple blackcurrant jelly - a five-minute recipe for the winter

In just five minutes, following the tips of this recipe, you can cook blackcurrant jelly for the winter. The finished product will be very aromatic, rich and tasty due to the fact that the berries will undergo heat treatment minimal amount time and simply won’t have time to boil down too much and lose their natural juiciness and freshness.

Ingredients needed for a simple five-minute blackcurrant jelly for winter

• black currant - 12 tbsp
• granulated sugar – 15 tbsp
• water – 1 tbsp

Step-by-step instructions on how to easily make five-minute blackcurrant jelly

1. Sort the berries, discard the rotten ones, and remove whole and neat berries from the branches, rinse in cold water and place on a paper towel to excess liquid absorbed faster.
2. Pour dry currants into a saucepan with a thick bottom, add half a portion of sugar, pour in a faceted glass of water, turn up the heat and bring to a boil.
3. When the mixture boils, boil for exactly 5 minutes and remove from the stove. Add the second part of sugar into the hot mass and stir very well with a wooden spatula so that the crystals are completely dissolved in the fruit juice.
4. Quickly pack the product into sterilized jars, screw it under metal lids, turn it over and, wrapping it in thick cloth, cool to room temperature.
5. Store in a dark, cool place, protected from direct sunlight.

Delicious blackcurrant jelly with gelatin for the winter - step-by-step instructions and recipe with photos

The recipe with detailed step-by-step instructions and photos will tell you how to make blackcurrant jelly with the addition of gelatin for the winter. In frosty weather, such a dessert will decorate a traditional home tea party and become a pleasant, bright addition to the butter, hot baked goods. Due to the gelatin included in the composition, the delicacy will turn out to be quite dense in consistency and can be used as a filling for pies, buns and puff pastries.

Necessary ingredients for preparing winter currant jelly with the addition of gelatin

• black currant – 1 kg
• sugar – 1 kg
• food gelatin – 100 g
• water – 1 l

Step-by-step instructions for the recipe for blackcurrant jelly with gelatin

1. Place the gelatin in a separate container and soak in cold water for 45 minutes until it swells properly.
2. Carefully sort the berries, remove twigs, leaves, debris, spoiled fruits, and wash whole ones well in running water, discard in a colander and dry. Then grind through a kitchen sieve.
3. Pour the resulting juice into a separate bowl and leave for now, and put the pulp in a saucepan, add 1 liter of water and bring to a boil over medium heat. Boil for 1-2 minutes, remove from heat, cool to room temperature and strain through a thick layer of gauze. Discard the berry pulp.
4. Pour the entire amount of sugar into the broth and boil again over low heat.
5. When the mixture is actively bubbling, add the swollen gelatin and cook, stirring from time to time, until the granules dissolve in the liquid.
6. At the end, pour in the juice remaining after the initial grinding of the berries, boil, pour into dry, sterilized jars, roll under tin lids and cool, wrapping a blanket on top.
7. Take it to a cellar or basement for storage.

How to make blackcurrant jelly in a cold way - a simple recipe for the winter

By making blackcurrant jelly for the winter using the cold method using this recipe, you can kill two birds with one stone. Firstly, finished product It will turn out very juicy, rich and tasty, and secondly, the berry, which is not subjected to heat treatment, will retain maximum beneficial properties and will help protect against seasonal colds during severe frosts and strengthen weakened immunity.

Necessary ingredients for the cold method of preparing currant jelly for winter

• black currant – 1 kg
• granulated sugar – 2 kg

Step-by-step instructions for a winter recipe for currant jelly

1. Sort the currants, leaving only dense, whole fruits. Remove the twigs and leaves, and wash the berries themselves very well in running water and place them on a clean linen towel so that the fabric absorbs all excess moisture.
2. Rub completely dry berries through a kitchen sieve.
3. Combine the liquid part with sugar and mix very well, trying to ensure that the sugar crystals are absorbed into the juice and dissolved in it.
4. Using a mixer, turn the dense part of the berries remaining in the sieve into a homogeneous puree and pour into the currant-sugar juice.
5. Mix thoroughly until the mixture acquires a soft, creamy consistency.
6. Pack into dry, sterilized jars, cover the top under the neck with a thick layer of sugar and screw on the screw caps.
7. For storage, place in the refrigerator or any other place where the average temperature does not exceed 1-2 degrees Celsius.

Quick blackcurrant jelly “Five Minute” - recipe in a slow cooker

Very busy housewives who do not have the opportunity to stand at the stove for hours will undoubtedly enjoy this five-minute recipe that tells how to prepare currant jelly for the winter. In addition to speed, this method is also attractive because the berries are not ground into a homogeneous mass, but remain whole and look very beautiful in clear juice.

Necessary ingredients for preparing currant jelly in a slow cooker in 5 minutes

• black currant – 1 kg
• sugar – 1.5 kg
• water – 400 ml

Step-by-step instructions on how to cook five-minute blackcurrant jelly in a slow cooker

1. Remove blackcurrant berries from twigs and leaves, wash thoroughly in running water and place in a kitchen sieve to drain quickly.
2. Place the berries in a deep container, cover with sugar and leave for 6-8 hours to release the juice.
3. When this happens, strain it and pour it into the multi-cooker bowl. Add water there and, without closing the lid, boil for 2-3 minutes.
4. Then carefully add the berry-sugar mass, select the “Multi-cook” program, set the heat to 120 degrees, boil without closing the lid, boil for exactly 5 minutes, pour into sterilized jars, seal tin lids, wrap in a blanket and cool to room temperature.
5. Store in the refrigerator or cellar.

Which berry do you most often use to make desserts?

Sometimes you really want to treat yourself and your loved ones to something delicious. But most sweets do not have a very beneficial effect on our health. But if you make blackcurrant jelly, you can safely enjoy both a tasty and healthy dessert.

Features of the berry

Why is black currant so beneficial? She is simply irreplaceable when we're talking about about increasing the body's defenses and strengthening immunity. One berry contains a lot of vitamins: C, A, group B and P, and in addition – a lot of valuable minerals.

Thanks to currants, vision improves, the body's resistance to colds and cardiovascular diseases increases, and even reduces the risk of diabetes mellitus and cancerous tumors. It is not for nothing that this berry is recognized by many scientists as the most useful.

Another feature of black currant is the content of a special substance called pectin. It normalizes the activity of the gastrointestinal tract, removes toxins, cholesterol, heavy metals and pesticides, and radioactive elements from the body. It is thanks to pectin that jelly is formed from processed berries.

Recipes for blackcurrant jam and jelly

Skillful housewives use various approaches to prepare this healthy dessert. Are used different proportions main ingredients, new components are added.

Try making some jelly using each of the recipes below and choose the option you like best. Or you can go even further and make your personal contribution to cooking by introducing new option preparing this delicious preparation.

If preparation involves heat treatment, that is, cooking, it is best to use a basin or a wide pan with low sides. The thicker the bottom, the better.

If you cook jelly in an ordinary deep saucepan, the area of ​​contact between the jam and the dishes will be relatively small. That is why the currant mass will not thicken soon, because due to not quite suitable dishes, the excess liquid will evaporate longer and more time will be required for cooking.

Recipe 1

This is a very simple way to make blackcurrant jelly. The output is a frozen mass of berry jam. For this you only need currants and granulated sugar.

The ingredients are taken in a ratio of 1:1.5. Before placing the berries in a bowl, you must carefully sort them out, wash them, and pick off all the stems and leaves. And before weighing it must be dried.

The berries are placed in a basin and filled with water. Cook for 10-15 minutes, skimming off the foam as needed. Then you need to add granulated sugar and cook for another 10 minutes. During the stirring process, you will notice how the mass gels. You can store this jam in jars at room temperature.

Recipe 2

Ingredients:

• black currant berries – 8 kg;
• granulated sugar – 1.5 kg;
• water – 200 ml.

Unlike the previous method, this involves using currant juice, and the cake can be left for compote. The best option for processing raw materials is to run them through a juicer, however, this method is only suitable if you have a machine specifically designed for small fruits and berries.

Otherwise, you can use a blender and a sieve. Grind the currants into food processor, then dilute with boiling water in the ratio of 1 glass of water per 4 liters of juice.

After the mixture boils, you can get down to business. We wipe the currants through cheesecloth or a sieve and squeeze out the cake. Add sugar to juice. It is necessary to boil it for about 10 minutes so that the sugar is completely dissolved and excess water evaporated. Place the jelly into jars. After a day, the jelly from the juice with blackcurrant pulp will thicken and you can taste it.

Recipe 3

Save more useful substances possible thanks to the cold method of preparing currant jelly. To do this, you only need a few kilograms of these delicious berries and sugar. For 1 kg of currants it takes about one and a half times more granulated sugar.

To begin with, the black currants must be washed and sorted thoroughly. Place the berries on the table to dry and leave for 1 day. If there is water left, the healthy dessert may not thicken.

Next, we proceed directly to the processing of products. The berries must be ground in a blender or meat grinder. Add granulated sugar and mix thoroughly. Place in jars, pour a couple more tablespoons of sugar into each jar on top of the laid out mass.

When it is saturated with juice, it will melt and turn into a delicious sugar crust. In addition, this is how the jelly is preserved and does not mold. You won’t be able to store this kind of jam for a long time, and there’s no need to, because it’s so tasty that it scatters in an instant.

By the way, with this storage method, you use less sugar. It is best to add it to taste, and not strictly according to the recipe.

Calorie content of jelly made from black currants

The final calorie content of this sweet depends on the ratio of currants and sugar in the recipe. Fresh currants on average contains about 38 kcal per 100 grams. The nutritional value ready-made jam varies between 50-170 kcal per 100 grams of product.

Red and black currant jelly - delicious dessert, which creates a festive mood. Preparing jelly is quick and not at all difficult. The hardest part of this recipe is waiting for the jelly to harden. To make berry jelly, you can use fresh or, as in this case, frozen berries. There is no need to defrost currants in advance. Properly frozen currants can be stored long time, and at the same time without losing your useful qualities. Black currant is a leader among other berries in terms of beneficial properties. Black currant is rich in vitamins, microelements, essential oils, acids, phytoncides and tannins. Red currant berries contain a lot of vitamins C, P, A, iron, potassium, and iodine. In a word, a decoction of currant berries for making jelly will be very useful.

Recipe for red and black currant jelly with gelatin

Ingredients for berry jelly:

• Black and red currant berries - two glasses;
• Drinking water - 2 glasses;
• Gelatin - 2.5 large spoons;
• Half an apple;
• Frozen strawberries - 10 pieces;
• Sugar - to taste.

How to make jelly from frozen red and black currants

The preparation of jelly will begin with the preparation of gelatin. To do this you just need to pour gelatin boiled water and leave for 25-30 minutes.

For the jelly, use half a glass of frozen red currants. There is no need to defrost it.

And one and a half glasses of black currants.

Place the currants in a saucepan and fill them with water.

Boil the berries until soft, then rub through a metal sieve so that the seeds and skins do not get into the jelly, and add sugar to the broth.

After half an hour, heat the gelatin on the stove, but do not boil. Then pour it into the berry broth, straining through a strainer. Mix gelatin with berry broth.

Place several frozen strawberries in the bowls.

Then a few slices of apple.

Pour the mixture into bowls.

Cover the bowls with lids and place in the refrigerator to harden. After a few hours, the currant jelly will harden. Very nice, berry dessert ready. Moderately sweet, with a slight sourness, and most importantly, healthy berry jelly will delight you and your loved ones.

Bon appetit.

Blackcurrant in fresh slightly sour (from too much the most useful vitamin C), but mixed with sugar it acquires a completely different, incomparable taste and aroma. Each housewife has her own secrets for preparing blackcurrant preparations for the winter. We have collected best recipes for you: jam without cooking, five-minute jam, jam and jelly; and how to close delicious compote without special troubles, we will also tell you in our article.

Why does everyone love blackcurrants?

Of all the types of currants, black currants are the healthiest. Compared to white or red, its taste is a little harsh, but what an aroma it emits! It contains so many useful things! In addition to vitamin C, the content of which black currants surpassed even citrus fruits, it contains many other microelements, carotenoids, organic acids, tannins and essential oils. And all this, thanks to the practical absence of oxidative enzymes in it, is well preserved even when the berries are heat treated.

Blackcurrant contains great amount useful elements

So blackcurrant preparations for the winter are made not only for the sake of obtaining tasty additive for tea, but also for additional vitaminization of the body and recovery in the winter-spring period. Currant jam, along with raspberry, just right would be better suited for cooking vitamin teas. Such warm drinks contribute to the rapid recovery of a patient with influenza or other colds, saturating the body with ascorbic acid and thereby supporting the patient’s immunity. Consumption of currants in any form is recommended for atherosclerosis, anemia, cardiovascular diseases or high blood pressure.

Advice! It is best to collect black currant berries for the winter when they are fully ripe, but without allowing them to become overripe. Every day not torn ripe berries catastrophically lose the vitamin C they accumulated over the season.

Recipe for raw blackcurrant preparation

Of course, it is best to eat blackcurrants fresh, without sugar or heat treatment, to get the maximum benefit from it. vitamin storehouse. If properly packaged, berries can be stored in the refrigerator for up to 35 days. To do this, they need to be placed chilled in plastic bags or in special boxes. A good option long-term storage black currant - freezing or drying the berries. But the most popular way to prepare healthy currants for the winter it is to cover it with sugar, but without cooking.

Preserves without cooking will preserve everything beneficial features currants for the whole winter

The most reliable and proven recipe for the so-called raw jam we'll tell you right now. The cooking algorithm is as follows:

• take away large berries, prepare them properly. That is, sort through, get rid of dry leaves and twigs, and other debris;
• then rinse in a colander under running water, spread on a towel, and dry;
• grind the berries in a meat grinder or blend in a blender until smooth;
• The next step is to mix the currants with sugar. The jam will be raw, so you need to take more sugar than usual - 1.5 or 2 kg per 1 kg of currants. It is necessary to immediately stipulate that such a person will dissolve a large number sugar in the currant mass will not be easy. So you will have to be patient, stirring the mixture until there are no sugar grains;
• Only after making sure that the sugar has completely melted can you put the aromatic thick ruby ​​mixture into sterile jars.

Jars for preserving jam must be thoroughly washed and sterilized

You can go another way, a simpler one. Place the mixture on low heat, stir it constantly and control the heat. Under the influence of temperature, sugar will disperse much faster. In this way, you will be able to save time, while sacrificing some amount of vitamins in the resulting product.

Jam “Pyatiminutka” – fast and tasty

This recipe is for those who do not have time for long preparations. The name of the jam speaks for itself - the result will be within five minutes from the start of the process:

1. Boil syrup from 1.5 kg of sugar and 1 tbsp. water.
2. Add berries (1 kg) of black currants to it, boil for 5 minutes (after boiling).
3. Pour into jars. Close with tin lids.

The preparation for the winter “Five Minute” is ready!

You can add less sugar to five-minute jam, but then you will need to store it in the refrigerator

Advice! Wrinkled berries in Pyatiminutka jam may not look very aesthetically pleasing. But there is a secret: before cooking, try putting them in boiling water (for a couple of minutes) and draining them in a colander, and then lowering them into syrup.

Royal recipe from our grandmothers

Using this recipe, you can make “Royal” jam not only from currants, but also from cherries. There is no need to weigh the ingredients or guess their quantities. The components are placed gradually according to a certain pattern:

1. Boil 0.5 tbsp. water with 1 tbsp. sugar, then add 1 tbsp. currants Boil for 5 minutes.
2. After five minutes, add another 1 tbsp. sugar and currants, and boil again for 5 minutes. This way you can add ingredients every 5 minutes until you run out.
3. Boil the last portion for 5 minutes and pour into hot jars. Roll up.

You can cook with black currants different types desserts

Thanks to unusual technology preparation, the berries are obtained not in juice, but in real jelly. Try it, very tasty!

Currant jam and jam for the winter

The jam according to this recipe differs from the classic one due to citrus note in him. Everything is extremely simple: take 1 kilogram of sugar and currants, plus 1 lemon. Grind the berries and citrus fruit (without seeds) through a meat grinder and mix with sugar. Cook for half an hour, getting rid of the foam as you go, and then roll up.

Lemon gives currant jam an interesting aroma

You can make jam, not jam. This recipe will make it thick and rich. It is delicious not only on a sandwich, but also as a filling for baked goods. Currants, crushed in a blender, are mixed with sugar. The proportion is 1:2. Then you need to make the following actions 3 times: boil for 15 minutes, stirring, and set aside until cool. Before rolling, boil, pour into sterile jars, and close.

How to make blackcurrant jelly correctly

Jelly can be made from any berry, but blackcurrant is perfect for this purpose. It contains a substance called pectin, which contributes to the gelling of the juice. If to prepare jelly from other berries you need to add a packet of gelatin or pectin, then currants do not need additional stimulation.

To prepare jelly for the winter, you only need currant juice. To obtain it, you can use a juicer. If it is not there, then you will have to work a little. Currant berries poured a small amount water (100-150 g) and cook them until softened. Then rub them through a sieve to get rid of the skin and seeds.

The “correct” currant jelly is thick and elastic, like marmalade

The next steps are:

• Boil the ground mass over medium heat for 10 minutes;
• add sugar in a 1:1 ratio and mix quickly;
• boil for another 5 minutes;
• pour into jars, but do not roll up;
• cool, roll up, put in the refrigerator.

Only after a week can the jelly be moved from the refrigerator to the pantry or cellar, where it will be stored.

Proven recipes for currant compote for the winter

The blackcurrant compote turns out to be very beautiful, dark ruby ​​in color. There are several recipes for how to close compote for the winter, and we will now share them with you.

One of them is very simple: in three liter bottle, thoroughly washed with soda, pour two glasses of prepared dry berries, 1-1.5-2 tbsp. sugar (the amount may vary depending on taste preferences), 1 tsp. citric acid. Pour boiling water over all this, roll it up and wrap it well for 8 hours (overnight). Properly covered jars will not cool down during this time and will remain hot.

Currant compote not only quenches thirst, but is also a wonderful drink to desserts

For those who don't like to use citric acid, can you suggest a similar recipe winter harvesting, but without it: berries and sugar are poured with boiling water and sterilized three liter jars 20 minutes (from the moment the water boils), and then roll up. This compote tastes like freshly brewed summer compote.

We hope that our blackcurrant recipes for the winter will become your favorites and will take pride of place in the family cookbook.

Blackcurrant jam recipe: video

Blackcurrant preparations for the winter: photo

Currant jelly, which we will prepare for the winter according to this simple recipe, it turns out very tasty, transparent, holds its shape perfectly and hardens at room temperature. This sweet preparation of berries should appeal not only to blackcurrant lovers, but also to all those with a sweet tooth.

Thanks to the high pectin content in black currant berries, the jelly holds its shape perfectly - it contains only berries, a little water and granulated sugar. This dessert will be a wonderful addition to pancakes and pancakes, will complement the taste and emphasize the tenderness of cheesecakes, cottage cheese casseroles and other home-cooked dishes.

Ingredients:

Cooking the dish step by step with photos:

We sort out the blackcurrants, remove them from the branches, wash them and dry them. The weight of the berries (1.5 kilograms) is indicated in already prepared form.

Now, using a masher or directly with your hands, crush the berries so that they release the juice better and faster. Of course, you can beat the currants with an immersion blender, but I personally don’t advise you to do this - then it will be difficult to squeeze out the pulp, which will clog the gauze. If you wish, you can chop the berries in a food processor using a metal knife attachment - in this case there will be no uniformity, it is not needed.

Place the berries with water on medium heat and, stirring from time to time, bring to a boil. From the moment of boiling, cook the currants for 5-7 minutes. This is enough for the berries to release their juice and the skin to soften.

The next stage of preparing currant jelly for the winter is the most labor-intensive. You need to get the juice and it is important to do this before the berry mass has had time to cool completely (then the currants begin to gel). While still hot, pour part of the berry base into a sieve lined with 2 layers of gauze, not forgetting to place some container underneath. The first few minutes the currant juice will flow quite actively, and then it will stop. Help him with a spoon, gently stirring the contents.

And then you will need to squeeze thick juice from black currants with your hands. Do this in such a way as not to burn your hands, that is, wait until the berry mass is not very hot.

The result will be a little more than 1 liter of berry juice. Do not throw away the wet cake that remains - this is the basis for homemade compote, jelly, jelly, wine.

Pour in granulated sugar - you need exactly the same amount of juice as you get. In my case, 1 kilogram.

Place over medium heat and, stirring, bring the contents to a boil. During the process of gentle bubbling, a dense foam will form on the surface - remove it and transfer it to a separate bowl (then with tea or pancakes - very tasty). From the moment of boiling, cook the future currant jelly for 5-7 minutes.

All that remains is to pour the future jelly into jars. This recipe will require 3 jars (500 milliliters each), that is, a total of 1.5 liters. berry preparation. My favorite way to sterilize jars is to microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). My banks in soda solution, rinse and pour approximately 100 milliliters into each cold water. Steam them in the microwave at the highest power for 10 minutes (the time is indicated for 3 jars at once). Drain the water and pour thick berry syrup into empty hot jars.