Jelly from black currant

There are a lot of desserts, which are loved by adults, children and one of them - jelly. In our family has long been fond of various dishes from currants. Currant has long been known to man, and pleases him with his taste, but its vitamin composition was discovered recently.

Probably, many of you know that jelly and other dishes from black currant are very tasty and, most importantly, useful treats. Such a vitamin delicacy can be cooked at least all the year round. In the summer, this dish is made from fresh berries, well, in the cold seasons of frozen preforms. Jelly from black currant will perfectly decorate breakfast, will charge with energy and good mood for the whole day.

If you want to make such a jelly, you have to tinker a bit, but the result is worth it. There are a lot of cooking options, it is enough to choose the most optimal ratio of currant and sugar for yourself. Someone loves more, but sweeties will prefer more sugar. On the festive table you can serve a very beautiful two-tone jelly made from red and black currants, filling it with layers on top of each other. In addition, jelly from the currant is a dietary dessert. You can enjoy a unique taste with little or no harm to the figure.

Prepare this jelly from black currants is not difficult, but it will take time. First, leave the gelatin in cool water for forty to fifty minutes, in order for it to swell. After a time we drain excess water. Berries (from one hundred to one hundred and fifty grams) should be separated from leaves and twigs and cook for about five minutes. Further it is necessary to be defined, whether you want, that in a jelly were whole berries. If not, then after brewing the berry should be rubbed into gruel. Otherwise, they should be left whole or in part whole. Next, pour the sugar (100 grams) and put it back on the stove and bring it to a boil. After, mix the resulting mixture with gelatin and send it back to the stove. We do not give the mixture, but constantly stir it, in order to avoid gelatinous lumps and achieve a homogeneous mass in the future prepared dish. After the mixture is completely mixed, remove from the plate. Then it should be cooled and poured into molds, placed in the refrigerator for about six hours (you can slightly more, but not less). Then you can try your creation. You can also make this jelly from black currant based on red wine.

Here is another recipe for cooking this dish.

The ingredients have changed, now we take only sugar and currant juice in relation to one to one. To start we'll make the juice of currants. First of all, you need to rinse all the berries well with water. After that, the currant must be heated either in the oven, or in a colander, placed in a pot of boiling water, or in a microwave oven. The latter option is the easiest and fastest, and also the most relevant for modern housewives. Five minutes, and you can proceed to the next stage. And we squeeze juice. How to do it, decide for yourself. The currant can be passed through a sieve or juicer, but when choosing it is worth taking into consideration. Through the sieve comes a clear juice, so you get a clear jelly. Well, if you use a juicer, the jelly will be cloudy.

Mix the juice with sugar and let it brew. Pour into a saucepan and put on the fire, stirring until the sugar is completely dissolved. It will happen quickly, in the area of two or three minutes. After mixing, the mixture is poured into jars or any other dishes (depending on what form you want to give to it and how to serve it). As a lid, it is better to use parchment paper and strings. To do this, it should be wetted and shaped like a lid. This is to avoid condensation. After cooling, it can be fed to the table. Here's a second simple recipe for making jelly from black currants.
Bon Appetit everyone!