Blackcurrant jelly – a simple and delicious recipe, how to cook step by step

Blackcurrant jelly

Blackcurrant jelly is a favorite treat for children and adults. If during the cooking process a part of the berry mass did not fit in a jar, fill it with silicone cupcake molds and send it to the refrigerator for an hour. Cooled jelly keeps its shape perfectly!

Step by step cooking recipe

Sort the currants, remove from the branches, rinse and fold in a colander.

Place the berries in a bowl for cooking, fill with water and crush with a pusher so that the currants release the juice faster.

Put the bowl with the workpiece on the fire, bring to a boil over medium heat and, stirring, boil for 5-7 minutes after boiling.

Grind the hot berry mass through a sieve covered with two layers of gauze, separating the juice into a saucepan. You will get about 1 liter of currant juice. Do not throw away the cake – it can be used to make jelly or compote.

In a saucepan with juice, add sugar in a ratio of 1: 1, bring to a boil and boil, stirring and removing the foam, 5-7 minutes after boiling. I want to draw your attention to the fact that the cooled currant mass will become much thicker and acquire the consistency of berry jelly.

Pour the hot currant mass into small sterile jars, roll up and cool. Store blackcurrant jelly in a cool pantry.

Photo: tanchy25,

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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