For this recipe, it is best to choose regular varieties of blackcurrant. There is more pectin and jelly in them, it solidifies perfectly, becomes thick and very fragrant. When you wash the berries, be sure to dry them, because excess moisture will increase the amount of liquid during cooking. Then the jelly may turn out to be more liquid. Be sure to keep the jelly in the refrigerator before storing it in the basement - it will be much thicker.
Purpose: For an afternoon snack
Main Ingredient: Berries / Blackcurrant / Currant
Dish: Blanks / Jam
Geography of cuisine: Russian cuisine
- Black currant - 2 Kilograms
- Sugar - 2 Kilograms
- Water - 3 Glasses
Number of Servings: 16-24
How to make "Blackcurrant Jelly for the Winter"
1. First, let's sort out and rinse the berries. Remove the stalks and then dry the currants. The jelly will be more aromatic and thicker if you take a regular variety of black currants, not hybrid. Wash and sterilize jars.
2. Transfer the currant berries to a bowl where the jelly will cook. Fill with three glasses of water. Bring everything to a boil. Then simmer for 10 minutes over medium heat. Stir occasionally.
3. When the currants are boiled, add sugar. Bring to a boil, stirring constantly. Stir best with a wooden spatula. Cook the jelly over high heat, stirring all the time for 5-7 minutes.
4. After the black currant has boiled, remove it from the heat and pour it into sterilized dry jars. Cover with a cloth. Let the jelly cool completely. Then close the lids and refrigerate. After a week, you can put it in the basement.