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Thick black currant jelly five minutes for the winter

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703
Kitchen World
Calorie content 155.1 kcal
Portions 1 l.
Cooking time 220 minutes
Proteins * 0.7 g
Fats * 0.3 g
Carbohydrates* 37.6 gr.
* per 100 gr. product
Thick black currant jelly five minutes for the winter
Content

Black currant is one of the few berries that contain a lot of natural pectin, so a delicious jelly is prepared from it. There are many recipes for jelly-like jam: raw jelly, boiled jelly, jelly with pectin or agar-agar, and each housewife can choose according to her taste. In this recipe, you are invited to cook a five-minute currant jelly with chopping berries in a meat grinder. Sugar and berries for such jelly are taken in a 1: 1 ratio.

Ingredients

Cooking process

step 1 out of 7
Black currants for cooking jelly are prepared in advance. The berries are carefully sorted out and cleaned of stalks and small debris.
step 2 out of 7
Then the berries are washed under running water or in a large bowl, changing the water several times. The washed berries are poured onto a thick towel or newspaper, spreading them in an even layer. The currants are dried for at least 3 hours, since the ingress of water into the jam will quickly lead it to fermentation.
step 3 out of 7
Dry currants are twisted in a meat grinder with a fine grid or chopped using a food processor.
step 4 out of 7
The resulting currant puree is poured into a bowl for cooking jam, the calculated amount of sugar is poured into it and put on the stove, turning on medium heat. Mix the currants with sugar with a wooden spoon.
step 5 out of 7
In advance or simultaneously with cooking the jam, clean jars are sterilized in the oven for 15 minutes at 250 ° C. The seaming lids are boiled for 10 minutes over low heat.
step 6 out of 7
The jam is brought to a boil and at the same time the foam is removed from the surface, there is a lot of it in the currants. Cook the jam, turning on the timer, exactly 5 minutes from the beginning of the boil.
step 7 out of 7
Hot jam is poured into sterile jars and immediately sealed hermetically. After cooling, the currants acquire the texture of a fairly dense jelly. You can store currant jelly not only in the basement, but also in the apartment.
Happy and tasty preparations!

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