How to cook currant jelly without gelatin. Blackcurrant jelly. Blackcurrant jelly in a slow cooker

Sometimes you just want to treat yourself and your loved ones to something delicious. But most of the sweets are not very beneficial for our health. But if you make blackcurrant jelly, you can safely enjoy both a tasty and healthy dessert at the same time.

Berry features

Why is blackcurrant so useful? It is simply indispensable when it comes to increasing the body's defenses and strengthening immunity. One berry contains a lot of vitamins: C, A, groups B and P, and in addition - a lot of valuable minerals.

Thanks to the currant, vision improves, the body's resistance to colds, cardiovascular diseases increases, and the risk of diabetes and cancerous tumors even decreases. No wonder this berry is recognized by many scientists as the most useful.

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

Blackcurrant jam and jelly recipes

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

Try to make some jelly according to each of the recipes below and choose the one you like best. And you can go even further and make your personal contribution to cooking by presenting a new version of the preparation of this delicious preparation.

If cooking 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 \u200b\u200bcontact 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, excess liquid evaporates longer, it takes more time to cook.

Recipe 1

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

The ingredients are taken in a ratio of 1: 1.5. Before putting the berries in the basin, they must be carefully sorted out, washed, and all tails and leaves are picked. Dry before weighing.

The berries are folded into a basin and filled with water. Cook for 10-15 minutes, removing the foam as needed. Then you need to add granulated sugar and cook for another 10 minutes. In the process of stirring, it will be possible to notice how the gelling of the mass occurs. You can store this jam in jars at room temperature.

Recipe 2

Ingredients:

blackcurrant berries - 8 kg;
granulated sugar - 1.5 kg;
water - 200 ml.

Unlike the previous method, currant juice is supposed to be used here, and the cake can be left for compote. The best option for processing raw materials is to run through a juicer, however, this method is only suitable if there is an apparatus specifically designed for small fruits and berries.

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

After boiling the mass, you can get down to business. We wipe the currant through gauze or a sieve, squeeze 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 evaporates. We lay out the jelly in banks. In a day, jelly from juice with blackcurrant pulp will thicken, and you can try it.

Recipe 3

You can save more nutrients thanks to the cold method of making currant jelly. This will require only 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, blackcurrants must be washed and carefully sorted out. Spread the berries on a drying table and leave for 1 day. If water remains, a healthy dessert may not thicken.

Next, we proceed directly to the processing of products. Berries must be ground in a blender or meat grinder. Add granulated sugar and mix thoroughly. We lay it out in jars, in each of which we pour a couple more tablespoons of sugar on top of the laid out mass.

When it is soaked in juice, it will melt and turn into a delicious sugar crust. In addition, the jelly is preserved and does not mold. It will not work to store such jam for a long time, and it is not necessary, because it is so tasty that it shatters in an instant.

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

Calorie jelly made from blackcurrant

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

A feature of currant jelly is its high carbohydrate content. With a low calorie content, this dessert differs in carbohydrate indicators by almost 98%. The level of proteins does not even reach 2.5%.

Choose the blackcurrant jelly recipe that suits your taste. However, remember that, like any other product, it should not be abused.

Blackcurrant is so useful that it is the task of every housewife who cares about the health of her family members to prepare several jars of berries for the winter without boiling. You can make a blank by simply rubbing currants with sugar. Cold fresh jam will provide a good dose of vitamin C, which the berry is famous for, which is very important in cold weather. They make live jelly, jam. Many people prefer to freeze or dry the berries for maximum benefit.

An important condition for preparation is the selection of berries. For any type of preparation, select not too overripe, whole berries, with no signs of spoilage. By violating this rule, you risk losing conservation soon, since currants are not heat-treated.

How much sugar will you need

In the currant preparation, it is important to observe the correct ratio of sugar and berries. As a rule, unless otherwise specified in the recipe, a 1: 1 ratio is maintained, that is, exactly a kilogram of berries is taken per kilogram of granulated sugar.

Blackcurrant mashed with sugar without boiling

The sugar blank can be divided into jars and placed on a shelf in the refrigerator. A good way is to transfer to trays or bags. Then freeze in the freezer and lay compactly, taking up very little space.

Take:

Currant - 1 kilogram.
Sugar - 1 kilogram.

How to make cold jam:

Remove the berries from the branches, free from other debris, select specimens suitable for harvesting for the winter.
Wash, dry on a napkin. Many try to remove the outer tails from the berries. I think that this is superfluous and unnecessary work - leave it.
There are several options to follow. Crush currants with a pusher, work with a blender or pass through a meat grinder. There is one caveat here: the mass will turn out completely homogeneous. Many people like to find whole berries in the grated mass (I am one of them).
Therefore, I put aside the third part of the currant in a bowl. I grind the main amount, then return the whole berries to the total mass.
The next step is to sprinkle the berries with sugar, stir. Leave for a while. The sweetness should completely dissolve. How much time will it take? In different ways, the process depends on the juiciness of the berries. If you want to speed up the process, stir more often.
When the sugar dissolves, fill jars with grated berries and send to a permanent storage place.

Harvested blackcurrant without sugar

There are three ways to make a useful preparation for the winter without the use of granulated sugar.

Grated currant without sugar

In the previous recipe, I told you how to prepare pureed currants with sugar. It is not necessary to add sweetness to keep the berry fresh. Grind, transfer to trays or plastic bags. Send to the freezer.

How to dry berries

Few people are now engaged in drying berries, and in vain. This makes it possible not to lose vitamins, and save space on the shelves of the refrigerator.

Harvest currants in sunny weather. It is not necessary to cut off the berries from the brushes. Spread loosely on a baking sheet, put in the oven. The temperature is not higher than 60 ° C. I advise you to slightly open the door in the oven to evaporate moisture. Put the dry berry in a jar and screw the lid tightly.

How to freeze currants

As with drying, the currants do not need to be washed, since the berries can become deformed when frozen.

Arrange the berries in a layer on a tray, place in the freezer. Set to fast freeze mode. After a day, take it out, pack it in bags and put it tightly in a freezer container.

Blackcurrant jam with orange without boiling

Berries - 2 kg.
Oranges - a couple of pieces.
Sugar - 3 kg.

How to cook:

Prepare currants for harvesting, rinse, dry.
Put in a saucepan, chop in any chosen way.
Wash the orange without removing the skin, divide into 4 parts. Then also turn into a puree (use a blender, meat grinder).
Combine the orange mass with the berry mass, add sugar and mix well.
Forget for a few hours, waiting for the sweetness to completely dissolve. Don't forget to stir to help the sugar dissolve.
Put cold jam in jars, twist and transfer to a cold place. Keep no more than a year.

Blackcurrant jelly without cooking

I advise you to make powder from sugar, then the texture of the jelly will turn out to be tender. Since the currant contains natural pectin, no thickeners are required.

Sugar - 1 kg.
Black berries - 1 kg.

How to prepare jelly for the winter:

Grind clean berries in any acceptable way. then rub it through a sieve, removing the seeds and skin. Do not throw away the cake - freeze it, in winter you can use it when cooking compote.
Sprinkle with powder (sugar), mix. Put the powder in small portions, it will be more convenient to distribute it over the currant mass.
Distribute in sterile containers, roll up, send to the cold.

Video recipe for blackcurrant jam for the winter without cooking. Good luck with your preparations, and pleasant winter tea parties!

Jelly-like blackcurrant jam attracts with its amazing taste and pleasant delicate texture. Neither adults nor children will refuse to enjoy such a sweetness, absorbing it spoon by spoon with tea or spreading it on a slice of crispy toast or bread and butter.

How to cook jelly-like blackcurrant jam?

You can prepare blackcurrant jelly using the natural properties of this berry, which contribute to the thickening of the workpiece with proper heat treatment or by adding gelling components. Any of the methods is good in its own way and can be easily implemented in practice, subject to certain rules.

The currants are sorted out, leaving only high-quality berries, they get rid of the stalks, washed and dried.
The berry mass is combined according to the recipe with sugar syrup or sugar and boiled for the set time, if necessary, supplementing the workpiece with gelling components, other berries or fruits.
For storage, jelly-like blackcurrant jam is sealed in sterile dry jars. Hot hermetically sealed containers are turned upside down, wrapped and left for self-sterilization until cool.

Blackcurrant jelly jam "Five minutes"

Prepared according to the following recipe as jelly, it is prepared only from berries, water and sugar, without requiring other additives. The secret to obtaining the desired texture of the delicacy is in the pectin contained in the berries, which manifests its properties when the specified proportions of the ingredients are observed and the correct cooking.

Ingredients:

blackcurrant - 2.5 cups;
sugar - 3.5 cups;
water - 1 glass.

Cooking

Heat the water to a boil, lay the berries.
After boiling the contents of the vessel again, add sugar, let the mass boil and boil for 5 minutes.
Jelly-like blackcurrant jam is poured into sterile vessels, corked, wrapped.

Blackcurrant jelly with gelatin - recipe

You can make blackcurrant jelly with gelatin thicker. In this case, it will be possible to reduce the sweetness of the treat by reducing the amount of sugar. The berries are used whole, chopped in any way possible or additionally ground through a sieve to get rid of impurities of grains and skins.

Ingredients:

blackcurrant - 1 kg;
sugar - 1 kg;
gelatin - 30 g;
lemon juice - 1.5-2 tbsp. spoons;
water - 2 glasses.

Cooking

Currants are mixed with lemon juice and sugar, left for 3 hours.
Add water to the workpiece, place the container on the stove and heat to a boil with stirring.
The berry mass is boiled for 10-15 minutes, dry gelatin is added and the workpiece is continuously stirred, not allowing to boil, until it thickens.
After acquiring a viscous structure, gelled blackcurrant jam is sealed for the winter in sterile jars.

Blackcurrant jam with gelfix

Another affordable and sure way to make delicious blackcurrant jelly jam is to add a bag of gelling sugar to the workpiece. The recipe is executed with a minimum amount of water, so that the delicacy is as rich and fragrant as possible. The sweetness of the workpiece can be adjusted to taste.

Ingredients:

blackcurrant - 1 kg;
sugar - 1 kg;
water - 150 ml;
gelfix - 1 sachet.

Cooking

Berries are poured with water and allowed to brew for 2 minutes.
Two-thirds of the total currants are crushed with a blender, rubbed through a sieve until puree is obtained, which is added to whole berries.
The berry mass is heated to a boil, boiled for 3-4 minutes, cooled.
The mass is mixed with gelfix, heated to a boil, pour in sugar and boil with stirring for 3-5 minutes.
Lay out thick blackcurrant jam in sterile jars, cork, wrap.

Blackcurrant jelly with orange

A jelly-like jam made from blackcurrant with the addition of orange juice and zest acquires a particularly refined taste. The absence of water in the recipe and small proportions of sugar will make the delicacy both rich and not cloyingly sweet, like many other analogues cooked using other technologies.

Ingredients:

blackcurrant - 1 kg;
sugar - 300 g;
water - 150 ml;
orange - 1 pc.

Cooking

Washed and dried currant berries are combined in a saucepan with sugar and put on the stove after a couple of hours.
After boiling, the workpiece is boiled for 10 minutes, juice and orange zest are added.
For another 5 minutes, blackcurrant jam with orange is boiled, poured into jars, corked and wrapped until cool.

Red and black currant jelly - recipe

It will turn out harmonious in taste and surprisingly fragrant. A delicacy can be prepared without any hassle, simply by grinding the mass in a blender or meat grinder and boiling it with sugar. However, the sweetness will become more tender and pleasant if the crushed and slightly heated berry mass is rubbed through a sieve or squeezed with gauze.

Ingredients:

blackcurrant - 1 kg;
red currant - 1 kg;
sugar - 2 kg.

Cooking

Black and red currants are pierced with a blender and warmed up a little, but do not boil.
Grind the berry mass through a sieve or squeeze in gauze.
The resulting puree is heated to a boil, boiled for 5 minutes, sugar is added and boiled until the crystals dissolve.
Lay out the jelly-like in a sterile container, cork, wrap.

Blackcurrant and raspberry jelly

Having prepared jelly-like blackcurrant jam for the winter with the addition of raspberries, you will be pleasantly surprised by the result and the harmonious combination of two types of berries. Minimal heat treatment of the workpiece will contribute to obtaining a delicious vitamin delicacy with a fresh berry taste.

Ingredients:

blackcurrant - 1 kg;
raspberries - 1 kg;
sugar - 1.7 kg.

Cooking

Blackcurrant raspberries are crushed with a pusher or blender and the berry mass is placed on the stove.
The workpiece is heated to a boil, sugar is added, sweetness is boiled until the crystals dissolve and immediately poured into sterile vessels.
Cork containers, wrap until cool.

Blackcurrant jelly in a slow cooker

Delicious blackcurrant jam, thick and jelly in texture, can be cooked using a multicooker. If the presence of grains and skins in the workpiece does not bother you, the stage of grinding the berry mass can be omitted by adding sugar to the bowl after boiling the contents and continuing the heat treatment until the desired density of sweetness is obtained.

Ingredients:

blackcurrant - 1 kg;
water - 2/3 cup;
sugar - 0.5 kg.

Cooking

The berries are kneaded with a crush, put in a bowl, pour in water and heat the contents on the “Extinguishing” for 10 minutes.
Grind the berry mass through a sieve, return the puree to the multi-pan, add sugar and continue the program with the lid open for 20 minutes.
The finished jelly is laid out in dry sterile jars, corked, wrapped.

Blackcurrant juice jelly

The original and unusual blackcurrant jam can be cooked according to the following recipe. Sweetness is made from freshly squeezed berry juice with the addition of vanilla and cinnamon. It is convenient to use a natural vanilla pod and a cinnamon stick as a flavoring agent, which will need to be removed before laying out the goodies in jars.

Ingredients:

blackcurrant - 1 kg;
cinnamon and vanilla - to taste;
sugar - 500-600 g.

Cooking

Juice is squeezed out of the berries, its quantity is measured and heated with the addition of cinnamon and vanilla.
The berry base is boiled for 5 minutes, the same volume of sugar is added, mixed and boiled until the crystals dissolve, corked, wrapped.

Blackcurrant jelly without cooking

Many have already cooked healthy and tasty more than once, where the berry mass is simply mixed with sugar and packaged for storage in jars. This recipe is somewhat improved and allows you to get, as a result of simple actions, an appetizing and tender jelly without the admixture of hard inclusions.

Blackcurrant jelly has long been considered one of our favorite vitamin desserts. I learned the first recipe for the winter from my grandmother, when neither gelatin nor other thickeners were added to the blanks, and there were no slow cookers, everything was cooked on the stove in a large basin. There was always a sea of berries, they only had time to roll up the banks. And after all, everything was eaten, the delicacy was more accessible than sweets.

Housewives with children like to cook blackcurrant jelly. Luminous jelly beautifully laid out on a plate everyone immediately wants to try. Cooking it is not at all difficult, it is not necessary to add thickeners, because currants have enough of their natural pectin. And it also has the whole group of vitamins that really help us out in the winter.

How to make blackcurrant jelly

Of course, a big plus is that there are a lot of pectins in the berry and it gels itself. But it's hard to give up its juice. Therefore, you always have to tinker with the berry. But the result always justifies our labor costs.

To separate the juice, they use different methods, stew the berries, rub them through a sieve, grind them in a food processor or pass through a meat grinder, squeeze the juice with a juicer. Any method has the right to exist, you need to choose the one that is more convenient for you. Let's look at recipes with different juicing methods.

Blackcurrant jelly, recipes

For this type of preparation, you can take a slightly unripe berry, the juice from it gels better and the result is stable.

Traditional currant jelly recipe

You will have to calculate the ingredients in the preparation process, it is not so difficult

We will need:

Black currant
A glass of water for every kilogram of berries
Sugar, 500 grams per liter of juice

How will we cook:

First we sort and wash the berries. In this case, I don’t cut off the tails, anyway, they will remain together with the cake. I put the washed berry in a colander, shake it a little so that the excess water is glassed faster.

After that, the berry must be weighed to find out how many glasses of water to pour. We pour everything into a bowl or where we will cook and fill the berry with water. It must be boiled, boiled for about ten minutes, so that the berries burst, the juice flows out.

Then I rub the berry in portions into a stainless steel pan, where the jelly will be boiled. You can do this with a wooden spoon or spatula. The amount of juice also needs to be measured in order to know how much sugar to fill. I measured it by eye in advance, pouring water into the pan with liter jars.

We introduce sugar little by little, in portions into the already hot juice, continuing to heat until everything boils, you need to cook at a low temperature and stir all the time so that the sugar dissolves evenly. I boil the jelly by a third of the total volume, by the way, so that evaporation goes faster, it is better to take a wide and low pan.

The whole boiling process takes about an hour. Then I immediately pour hot jelly into jars and roll it up. jars should be sterile and dry, preferably warm. Then they do not need to be turned over and generally touched while the gelling process is in progress.

I found a good use for the cake left over from the berry. I lay it out on a baking sheet and dry it, then store it in a glass jar. In winter, it makes an excellent fragrant tea.

Blackcurrant jelly recipe - five minutes

Simple recipe and always works. It takes very little time, sometimes I make jelly using only this recipe.

For him you need:

A kilo of berries
0.3 kg sugar
Half glass of water

How to make jelly:

I sort out the berries and wash them well, pouring them into a colander, under the tap. Then I pour it into a cauldron or saucepan, pour water into it, start heating it very slowly so that the berry gives off the juice, it takes about 15 minutes.

Blackcurrant jelly through a meat grinder

For him you need:

Liter of squeezed juice
0.45 grams of sugar

How to cook:

I sort out the berries, leave the tails, sometimes even twigs, there's nothing to worry about. I pass through a meat grinder. It turns out a thick mass, the bones and skins still come out, the juice is very difficult to separate. I pour the mass into a wide basin, add a little water there. If there was a five-liter bucket of berries, then you need a glass of water.

Slowly heat the mixture, then let it boil for ten minutes. During this time, the juice will already separate well. After that, it remains only to squeeze everything through cheesecloth, I put it in 4 layers. I pour sugar into the resulting juice, cook over medium heat until a thick film begins to collect on the surface, which means the jelly is ready and it's time to pour it into jars.

Raw blackcurrant jelly

Yes, I do this. In this case, all vitamins are perfectly preserved. Only here it is necessary to observe special sterility, pour boiling water over all objects that will come into contact with the berry. The berry itself needs to be sorted very well, tear off the tails and choose overripe ones, as they provoke fermentation.

For this you will need:

Liter of juice
Half a kilo of sugar

How to make raw jelly:

In this case, the juice is separated through a juicer, if there are seeds, then you still need to pass it through cheesecloth, which must be boiled.

Next, grind the sugar into powder using a coffee grinder. You can fall asleep whole, but it will take longer to dissolve. Add the powder to the juice, start heating until everything is completely dissolved. We do not bring to a boil and immediately pour into sterile jars. I keep this jam in the fridge.

Blackcurrant jelly, my favorite recipe

Blackcurrant jelly for breakfast tea

Blackcurrant is a strikingly fragrant berry with a slight sour taste, it is the most valuable source of vitamins that are so necessary for the human body, especially for growing ones. But these very growing organisms do not really want to consume this wonderful berry, turning up their noses from it. So my precious daughters do not want to replenish their bodies with natural vitamins that live in blackcurrant. Therefore, after a little thought, I found a way out: I made jelly from these berries.

There are no pieces in it, and the taste of jelly is much sweeter due to the presence of sugar. That's it, my daughters kill it just like that.

To make blackcurrant jelly, all you need is berries and sugar in a ratio of 1/1.2

The composition of products for jam - jelly:

1 kg. berries / 1.2 kg. Sahara.

Blackcurrant jelly to site

How to cook from blackcurrant jelly according to the photo steps of a quick recipe:

And to prepare this delicious jelly does not take much time, except for a little physical effort.
We wash the currant berries under cold running water and leave for a short time in a colander so that the water is glass.

Blackcurrant jelly to site

We install a sieve on a stainless steel pan (it can also be enameled). Pour the berry puree into a sieve and wipe.

Blackcurrant jelly to site

As a result, berry juice flows into the pan, while the rest of the berries are laid out in a separate bowl. They can be used when cooking compote.

Blackcurrant jelly to site

Grinding and passing the existing berries through a sieve, fill them with sugar, mix and set to boil.

Blackcurrant jelly to site

After boiling, it is enough to cook the jelly for a quarter of an hour, not forgetting to remove the foam formed on the surface. In the meantime, jelly is being cooked with soap, we wash the jars with lids plus a glass (with which we will pour the finished jelly) and, rinsing them with boiling water as a sterilization, put them on a clean, dry towel.

Blackcurrant jelly to site

Pour the finished jelly into jars with a glass and, tightly closing the lids, turn upside down.

Blackcurrant jelly to site

After cooling a little, the jelly becomes thicker and very tasty. What could be tastier and healthier with a cup of tea!?