Jelly jam 5-minute blackcurrant

Currants are the perfect berry for making jelly. It contains so much natural pectin that you don't need to add gelatin at all. This jelly turns out to be very tasty, and most importantly, absolutely natural! What you need in a cold winter!

Black currants are rich in vitamins and pectin, a natural gelling agent. Therefore, it is so easy to make jelly from this berry.

Agar-agar is a neutral jelly made from brown algae, it is more often used in confectionery, for example, in the preparation of marmalade, ice cream or marshmallows. Essentially, it is considered a vegetable substitute for gelatin.

Blackcurrant jelly "five minutes" retains a large amount of vitamins. It turns out not cloying with a pleasant sourness. Blackcurrant jelly will be a great layer in homemade cakes and pies. If you want the jelly to be sweeter, add more granulated sugar.

It is impossible not to recognize the bright taste of currant in black currant jelly. But sometimes, playing with taste, you can add another ingredient that will give the jelly an incredible aroma and unusual taste. This secret ingredient is orange. Try it, you will definitely like it.

Blackcurrant is known for its beneficial properties. Those who want to preserve the benefits of berries and feast on them in winter actively use the recipe for black currant jelly with whole berries.This is not only a healthy and tasty delicacy, but also very beautiful due to the use of whole berries, so that you can eat it yourself or give it to loved ones.

Harmful dyes, preservatives and thickeners are not about this jam. After all, the gelling properties of black currant allow you to get an excellent result without outside help. And add sugar for a balanced taste. This way you can please everyone and everyone.

All the advantage of jelly is its versatility and ease of preparation. Such a natural delicacy will always be relevant, because it can be served not only with tea, but also added to all kinds of dairy dishes and pastries. And it is especially pleasing that there are no gelatin and other thickeners.

From the black currant, cooked by the "Five Minute" method, a fairly thick jelly is obtained even without crushing the berries, since it contains a lot of natural pectin. The recipe for cooking currant jam in glasses has been known for a long time and is still used today, because it is convenient. The ratio of glasses of currants, water and sugar is different, because the texture of the jelly depends on the amount of sugar. This recipe uses 8 cups of currants, 12 cups of sugar and 2 cups of water, that is, a ratio of 1: 1.5.

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.