There are many desserts that adults and children love, and one of them is jelly. Our family has long loved various currant dishes. Currants have long been known to man, and delight him with their taste, but its vitamin composition was recently discovered.
Probably many of you know that jelly and other blackcurrant dishes are very tasty and, most importantly, wholesome treats. Such a vitamin treat can be prepared at least year-round. In summer, this dish is made from fresh berries, and in the cold seasons from frozen billets. Blackcurrant jelly will perfectly decorate breakfast, energize and have a good mood for the whole day.
If you want to make this jelly, you have to tinker a bit, but the result is worth it. There are a lot of cooking options, just select the most optimal ratio of currants and sugar for yourself. Someone likes acidity, but sweeteners prefer more sugar. On the festive table you can serve a very beautiful two-color jelly from red and black currants, pouring it in layers on top of each other. Currant jelly is also a diet dessert. You can enjoy the unique taste with virtually no harm to the figure.
It’s not at all difficult to make such blackcurrant jelly, but it will take time. To begin with, leave the gelatin in cool water for forty to fifty minutes, so that it swells. After a while, drain the excess water. Berries (from one hundred to one hundred and fifty grams) should be separated from leaves and twigs and cook for about five minutes. Next, decide whether you want the jelly to have whole berries. If not, then after boiling the berries should be ground into gruel. Otherwise, they should be all or partially left intact. Next, pour sugar (100 grams) and put it on the stove again and bring to a boil. After, mix the resulting mixture with gelatin and send back to the stove. We do not give the mixture to boil, but stir constantly, in order to avoid gelatin lumps and achieve a homogeneous mass in the future ready-made dish. After the mixture is completely mixed, remove from the stove. Then it needs to be cooled and poured in tins, placed in the refrigerator for about six hours (a little more, but no less). After that you can try your creation. You can also make such jelly from blackcurrant based on red wine.
Here is another recipe for this dish.
The ingredients have changed, now we take only sugar and currant juice in a one to one ratio. To begin with, we make currant juice. First of all, you need to rinse all the berries well with water. After this, the currants must be warmed up either in the oven or in a colander, placed in a pot of boiling water, or in the microwave. The latter option is the easiest and fastest, as well as the most relevant for modern hostesses. Five minutes, and you can proceed to the next step. Namely, squeeze the juice. How to do this, decide for yourself. Currants can be passed through a sieve or juicer, but there are a few things to consider when choosing. Transparent juice will come out through the sieve, as a result of which you will get transparent jelly. Well, if you use a juicer, then the jelly will be cloudy.
Mix the juice with sugar and let it brew. Pour into a saucepan and set on fire, stirring until sugar is completely dissolved. This will happen quickly, in the region of two to three minutes. After mixing, the mixture is poured into jars or any other utensils (depending on what shape you want to give it and how to serve). As a cover it is better to use parchment paper and threads. To do this, wet it and shape the lid. This is to avoid condensation. After cooling, you can serve to the table. Here is the second simple recipe for making blackcurrant jelly.
Bon Appetit everyone!