Source: Sea Wave, AdobeStockDo you often make pancakes and pies? Then you definitely need to stock up on blackcurrant jelly for winter. Moderately thick, beautiful, and aromatic, it will perfectly complement your baked goods. We share 20 simple recipes for this delicious treat!
1. Blackcurrant Jelly – Classic Recipe
Source: mavink.comA foam will appear during cooking; it should be removed.
You will need: 2 kg blackcurrants, 2 kg sugar, 0.5 tsp citric acid.
Preparation: Wash the blackcurrants and blend them. Strain the resulting mass through a sieve, add sugar and citric acid. Simmer the jelly over low heat for 10 minutes, then transfer to jars and seal.
2. Thick Blackcurrant Jelly without Citric Acid
Source: spmguild.ruSugar acts as an excellent preservative here.
You will need: 2 kg blackcurrants, 2 kg sugar.
Preparation: Wash the blackcurrants, blend them, and strain through a sieve. Add sugar, mix, and let stand for 1 hour. Boil three times for 5 minutes, with 30-40 minute breaks in between. Transfer the hot jelly to clean, dry jars and seal.
3. No-Cook Blackcurrant Jelly
Source: moi-goda.ruPrepare a healthy treat for winter!
You will need: 1 kg blackcurrants, 1.5 kg sugar.
Preparation: Wash the blackcurrants and dry them thoroughly. Blend the berries, strain through a sieve, and add sugar. Mix, transfer to clean, dry jars, and sprinkle with a layer of sugar. Seal tightly with lids and store the jelly in a dark, cool place.
4. Five-Minute Blackcurrant Jelly
Source: ideireceptov.ruWash and dry the jars beforehand.
You will need: 2 kg blackcurrants, 2 kg sugar, a pinch of citric acid.
Preparation: Pass the blackcurrants through a meat grinder, then strain through a sieve. Mix the resulting mass with sugar and citric acid. Place the pot on the stove, boil for 5 minutes, and transfer to prepared jars. Seal, turn upside down, and wrap in a warm blanket for 24 hours.
8 Easy No-Cook Blackcurrant Jelly Recipes
5. Blackcurrant Jelly with Pectin
Source: pro-orehi.ruSugar with pectin should be sprinkled "like rain" over the jelly.
You will need: 3 kg blackcurrants, 2 kg sugar, 30 g pectin, 0.5 tsp citric acid.
Preparation: Pass the blackcurrants through a meat grinder and strain through a sieve. Add half of the sugar and boil for 10 minutes. Add citric acid and the remaining sugar mixed with pectin. Boil for 5 minutes, transfer the jelly to jars, and seal.
6. Blackcurrant Jelly with Water
Source: skpm24.ruFill the jars gradually, otherwise the glass may crack.
You will need: 3 kg blackcurrants, 3 kg sugar, 500 ml water.
Preparation: Cover the blackcurrants with water and boil for 10 minutes. Mash with a potato masher and strain through a sieve. Mix the resulting mass with sugar and cook for 10 minutes. Fill sterilized jars with the hot jelly and seal.
7. Blackcurrant Jelly with Oranges
Source: pro-orehi.ruIf you want to enhance the aroma, add a little orange zest.
You will need: 2 kg blackcurrants, 3 medium oranges, 2 kg sugar, a pinch of citric acid.
Preparation: Scald the oranges with boiling water, peel them, remove membranes, and separate into segments. Pass the blackcurrants and oranges through a meat grinder. Mix the resulting puree with sugar, citric acid, and set aside for 30-40 minutes. Boil the jelly for 10 minutes, transfer to sterilized jars, and seal.
8. Blackcurrant Jelly with Mint
Source: bee-master.ruDelicious jelly with a refreshing aroma.
You will need: 1 kg blackcurrants, 4 sprigs of mint, 1 kg sugar, 3 tbsp lemon juice.
Preparation: Blend the blackcurrants and mint, then strain through a sieve. Add sugar and boil for 7-10 minutes. Pour in the lemon juice, boil for 1 minute, and seal.
Blackcurrant Jelly with Gelatin: 10 Quick Recipes
9. Blackcurrant Jelly with Agar-Agar
Source: ideireceptov.ruThe perfect jelly recipe that never fails!
You will need: 1 kg blackcurrants, 800 g sugar, 12 g agar-agar, 50 ml water.
Preparation: Pass the blackcurrants through a meat grinder and strain through a sieve. Add sugar and boil for 10 minutes. Mix agar-agar with water and pour in a thin stream into the pot with the jelly. Boil for 3 minutes, transfer to sterilized jars, and seal.
10. Blackcurrant Jelly with Vanilla
Source: koolinar.ruServe with pancakes, syrniki, or crepes.
You will need: 3 kg blackcurrants, 3 kg granulated sugar, 1 vanilla pod, 0.5 tsp citric acid.
Preparation: Pass the blackcurrants through a meat grinder, then strain through a sieve. Cut the vanilla pod lengthwise, scrape out the seeds, and mix with granulated sugar. Pour the aromatic sugar into a pot with the berry puree and boil for 5 minutes. Add citric acid and cook for another 3 minutes. Fill sterilized jars with the hot jelly and seal.
11. Blackcurrant Juice Jelly with Pectin
Source: aroma-avenue.ruIf you don't have a juicer, simply mash the blackcurrants, wrap them in cheesecloth, and squeeze out the juice.
You will need: 3 kg blackcurrants, 2 kg sugar, 25 g pectin, 3 tbsp lemon juice.
Preparation: Pass the blackcurrants through a juicer. Boil over low heat for 3 minutes, add sugar mixed with pectin, and cook for another 5 minutes. Pour in the lemon juice and after 2 minutes, transfer the jelly to jars. Seal and wrap in a warm towel for 24 hours.
12. Blackcurrant Jelly with Lemon Juice
Source: koolinar.ruIt's convenient to trim the blackcurrant stems with manicure scissors.
You will need: 2 kg blackcurrants, 2 kg sugar, 1 lemon.
Preparation: Blend the blackcurrants and strain through a sieve. Scald the lemon with boiling water, cut in half, and squeeze out the juice. Mix the berry puree with sugar and boil for 5 minutes. Add the lemon juice and remove from heat after 2 minutes. Transfer the jelly to clean, dry jars and seal.
10 Best Blackcurrant Juice Recipes for Winter
13. Country-Style Blackcurrant Jelly
Source: pro-orehi.ruThe most delicious preserves are made from freshly picked berries.
You will need: 3 kg blackcurrants, 3 kg sugar, 500 ml water.
Preparation: Cover the blackcurrants with water and boil for 10 minutes. Let cool slightly, mash with a potato masher, and strain through a sieve. Add sugar and simmer over low heat until the desired consistency is reached. Fill sterilized jars with the hot jelly and seal.
14. Blackcurrant and Raspberry Jelly
Source: spmguild.ruBefore storing the jars in the pantry, wipe them with a damp towel.
You will need: 1 kg blackcurrants, 1 kg raspberries, 2 kg granulated sugar, 3 tbsp lemon juice.
Preparation: Pass the berries through a meat grinder, strain through a sieve, and mix with granulated sugar. Boil for 10 minutes, pour in the lemon juice, and boil for 2 minutes. Fill prepared jars with the hot jelly and seal.
15. Red and Blackcurrant Jelly
Source: lisa.ruIt's best to cook in a wide pot with a thick bottom.
You will need: 1 kg red currants, 1 kg blackcurrants, 2 kg sugar, a pinch of citric acid.
Preparation: Blend the currants and strain through a sieve. Mix the berry puree with sugar and boil for 10 minutes. Remove from heat and let cool. After 1 hour, place the pot back on the stove, add citric acid, and boil for 5 minutes. Transfer the jelly to jars and seal.
16. Frozen Blackcurrant Jelly
Source: koolinar.ruThis jelly can be made any time of year!
You will need: 2 kg frozen blackcurrants, 2 kg granulated sugar, a pinch of citric acid.
Preparation: Thaw the blackcurrants at room temperature, wash, and blend. Strain the resulting mass through a sieve, mix with granulated sugar, and boil for 5 minutes. Remove from heat and set aside to cool. Add citric acid, boil for another 5 minutes, transfer to jars, and seal.
Blackcurrant Sauce for Meat for Winter: 10 Quick Recipes
17. Blueberry and Blackcurrant Jelly
Source: baking-academy.ruIt's convenient to strain berries through a sieve using a large wooden spoon.
You will need: 1 kg blueberries, 1 kg blackcurrants, 2 kg sugar, 50 ml lemon juice.
Preparation: Pass the berries through a meat grinder, mix with half of the sugar, and let stand for 30-40 minutes. Strain the mass through a sieve, add the remaining sugar, and boil for 10 minutes. Pour in the lemon juice and remove the jelly from heat after 2 minutes. Fill sterilized jars with it and seal.
18. Blackcurrant Jelly with Starch
Source: почтальон.русDo not substitute cornstarch with potato starch.
You will need: 2 kg blackcurrants, 1.5 kg sugar, 5 tbsp cornstarch, 350 ml water.
Preparation: Pass the blackcurrants through a meat grinder and strain through a sieve. Add sugar and let stand for 1 hour. Boil the jelly for 10 minutes over low heat. Mix the starch with water and pour in a thin stream into the boiling jelly, stirring constantly. Boil for 3 minutes, transfer to jars, and seal.
19. Blackcurrant Jelly with Cardamom and Cinnamon
Source: kidsbebus.ruSpices will be more aromatic if you toast them in a dry pan for a couple of minutes beforehand.
You will need: 2 kg blackcurrants, 1 cinnamon stick, 2 cardamom pods, 2 kg sugar, 0.5 tsp citric acid, 1 glass of water.
Preparation: Blend the blackcurrants and strain through a sieve. Add water, spices, and sugar. Boil for 10 minutes, add citric acid, and remove from heat after 5 minutes. Remove the spices, transfer the jelly to jars, and seal.
20. Red and Blackcurrant Jelly with Gelatin, Sugar-Free
Source: koketta.ruAs it cools, the mixture will thicken.
You will need: 1 kg red currants, 1 kg blackcurrants, 20 g gelatin, 150 ml water, 3 tbsp lemon juice.
Preparation: Soak the gelatin in water and set aside for 15 minutes. Pass the berries through a meat grinder and strain through a sieve. Boil the resulting puree for 5 minutes. Add lemon juice and remove from heat after 2 minutes. Pour in the gelatin mixture, stir, and seal.