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Blackcurrant jelly with lemon

0
1823
Kitchen Russian
Calorie content 206.7 kcal
Portions 1 l.
Cooking time 45 minutes
Proteins * 1.2 gr.
Fats * 0.3 g
Carbohydrates* 47.8 g
* per 100 gr. product
Blackcurrant jelly with lemon
Content

Black currant is valuable for the vitamins and microelements it contains. Blanks from it are very useful, especially in the winter. Currant berries contain pectin, so a very successful natural jelly is obtained from it. In this recipe, we suggest flavoring the jelly with a citrus note of lemon. For those who are not afraid of experimenting, we will also tell you how to add mint correctly and additionally enrich the jelly with a natural fresh aroma.

Ingredients

Cooking process

step 1 out of 10
To make jelly, you need to select ripe, high-quality berries. They must first be sorted out, cleaned of twigs, leaves and defective fruits.
step 2 out of 10
Place the berries in a colander and rinse them under running water. Let the water drain completely.
step 3 out of 10
Rinse the lemon, dry it and cut into small pieces. We must take out the seeds, as they can give unnecessary bitterness in the finished jelly.
step 4 out of 10
If we add mint, it must also be thoroughly rinsed and dried.
step 5 out of 10
Now the currant berries need to be chopped as small as possible, almost into a puree-like state. This will require electric assistants. You can use a meat grinder by installing the smallest grate in it. Perfectly can grind berries and a blender, both submersible and stationary.
step 6 out of 10
Grind the lemon slices in the same way as we chose for the currants.
step 7 out of 10
If we plan to add mint, we pre-cut it into small pieces along with the stems, add 2-3 tablespoons of the resulting currant puree and grind with an immersion blender at high speed. Leaves and stems should be completely crushed.
step 8 out of 10
Put chopped currants with lemon in a saucepan, add mint puree if desired. Pour out the entire volume of sugar and add the specified amount of water.
step 9 out of 10
We put the saucepan on the stove and, with constant stirring, cook for five minutes at a boil of medium intensity.
step 10 out of 10
We remove the hot jelly from the stove and immediately pour it into dry sterilized jars. We roll up sterilized lids. We leave the jars to cool completely and then put them in a cool dark place for storage. After a few days, the jelly will thicken and become quite dense. It is recommended to use such a blank during the year, while the maximum of useful substances remains.

Bon Appetit!

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