Source: Tatiana Smirnova, AdobeStockWho can resist a serving of their favorite blackcurrant marmalade? Especially if you make it at home – without questionable additives, dyes, or flavorings. We've gathered 8 delicious recipes for you!
1. Blackcurrant Marmalade in Powdered Sugar
Source: pinterest.comBesides powdered sugar, marmalade can also be coated in starch.
You will need: 1 kg blackcurrants, 900 g sugar, 1 pinch citric acid, 10 g agar-agar, 3 tbsp powdered sugar.
Preparation: Blend the blackcurrants, strain through a sieve, and mix with sugar. Simmer for 45 minutes over low heat. Add citric acid and agar-agar, and cook for another 5 minutes, stirring. Pour the mixture into a mold or onto parchment paper in a thin layer and refrigerate. Once the marmalade sets, cut it and roll in powdered sugar.
2. Blackcurrant Marmalade for Winter
Source: pro-orehi.ruA wonderful seasonal preserve that makes an excellent treat with tea.
You will need: 1 kg blackcurrants, 600 g sugar.
Preparation: Blend the blackcurrants, strain through a sieve, and mix with sugar. Bring to a boil and cook for 30-40 minutes until thick, stirring. Seal the marmalade in sterilized jars.
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3. Black and Redcurrant Marmalade
Source: aroma-avenue.ruAn ideal combination of flavors, perfected by nature itself.
You will need: 500 g blackcurrants, 500 g redcurrants, 900 g sugar.
Preparation: Sort all the currants, add a couple of spoons of water, and cook for 15 minutes. Then strain the berry mixture through a sieve, add sugar, and cook for another 45 minutes over low heat. Seal the marmalade in sterilized jars or pour into molds and refrigerate.
4. Blackcurrant Marmalade with Agar-Agar
Source: argumentrus.ruAgar is an excellent thickener for making homemade marmalade.
You will need: 1 kg blackcurrants, 100 ml water, 500 g sugar, 2 tsp agar-agar.
Preparation: Blend the blackcurrants with sugar, strain through a sieve, and cook over low heat for about 1 hour. Soak the agar-agar in water according to instructions, pour into the berry mixture, and cook for another 2-3 minutes. Pour the marmalade into molds and refrigerate until set.
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5. Blackcurrant Marmalade with Gelatin
Source: dzen.ruBe sure to read the instructions for your gelatin, as types vary.
You will need: 1 kg blackcurrants, 600 g sugar, 30 g gelatin.
Preparation: Extract juice from the blackcurrants using any convenient method. Set aside a small amount and dissolve gelatin in it. Mix the remaining juice with sugar and simmer the marmalade for 45 minutes over low heat. Add the dissolved gelatin, stir, remove from heat, pour into a mold, and refrigerate. Cut the set marmalade.
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6. Blackcurrant Marmalade with Nuts
Source: youtube.comWalnuts pair particularly well with blackcurrants.
You will need: 1 kg blackcurrants, 500 g sugar, 2 tsp agar-agar, 1 handful walnuts, 100 ml water.
Preparation: Cover the blackcurrants with water, cook for 10 minutes, and strain through a sieve. Add sugar and cook until thickened for 45-60 minutes over low heat. Add agar-agar dissolved according to instructions and cook for another 3 minutes. Stir in chopped walnuts, pour the marmalade into molds, and refrigerate.
7. Blackcurrant Marmalade Baked in the Oven
Source: gazeta-toratau.ruTo avoid simmering on the stovetop – here's a clever trick!
You will need: 1 kg blackcurrants, 300 g sugar, 5 g citric acid.
Preparation: Blend the blackcurrants with sugar, add citric acid, and strain through a sieve. Pour the mixture onto a parchment-lined baking sheet and bake for 15-20 minutes at 120 degrees Celsius. Then transfer the mixture to fresh parchment and return the marmalade to the oven, but at 60 degrees Celsius. Cook until set.
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8. Blackcurrant Marmalade with Apples and Pectin
Source: attuale.ruApples are not only a delicious addition but also a natural thickener.
You will need: 700 g blackcurrants, 300 g apples, 500 g sugar, 10 g pectin.
Preparation: Peel and chop the apples, cover them with a couple of spoons of water, stew until soft, and blend. Also, blend the blackcurrants and strain through a sieve. Mix pectin with 2 spoons of sugar, and add the remaining sugar to the puree.
Simmer the puree for about 1 hour over low heat, then add the pectin, stirring. Cook for another 5 minutes, pour the marmalade into molds, and refrigerate. This marmalade also sets easily at room temperature.