How to cook jelly from black currant?

This jelly is usually prepared using a special thickener - gelatin. But in the case of black currant there are several options. Some mistresses make jelly, using exclusively berries and sugar, someone adds pectin. Consider all three options, and you can already choose the one that you like to do.

1
Blank currant jelly for winter

As wonderful cold winter to get ready to drink tea and discover the jar of fragrant currant jelly on this occasion. The whole charm of jelly is that it has a homogeneous mass, excluding berries and bones, that is, in fact, the jelly is made of black currant juice.

To prepare jelly from black currant, the winter will require a minimum of ingredients:

Black currant - 2 kg.
Sugar sand - it will be required exactly as much as the juice highlighted from 2 kg taken berries.

Cooking:

Berries of currant after assembly need to carefully go through, remove contaminants, tails and cuttings.
Rinse under running water.
Pure berries place in a large enameled saucepan.
Pour water, water should be higher than 4 cm berries.
Put a saucepan on fire, bring the berries, filled with water to a boil, boiled the mixture should be 25 minutes.
After the occurrence of the berry time, the brush is pushing so that not a single whole left.
Now from the received puree need to extract juice. Cashitz are placed in a gauze multi-layer pouch, which is suspended over the package by any convenient way and are waiting for juice to stalk independently, without mechanical help. This may leave a lot of time, so this adhesive design can be left even for the night.
When the juice stack, you need to measure the resulting volume and add sugar to it at the rate of 1 kg of sand per 1 liter of juice.
Smorodine-sugar syrup to put on fire, bring to a boil, after boiling to decrease the fire so that the fluid is boiling with minimal intensity and digest the future of jelly than 20 minutes.
Prepare banks with covers: rinse and sterilize.
Jelly pour into banks, roll them, give cool and send to a cool place for storage.

2
Preparation of currant jelly with the addition of pectin

In this recipe, the main condition is that all berries are as ripe as much as possible. What you need to take to prepare jelly in this way:

Currant ripe black - 1/2 kg.
Fresh lemon juice - 100 ml.
Sugar sand - 1/2 kg.
Pectin - 50 g.

Cooking method:

Naturally, the first thing is berries need to go out, get rid of garbage, twigs, tails, cuttings.
Then berries need to rinse in cold running water.
Stay in a saucepan with the most thick walls that you have.
Pour lemon juice to berries.
Put on fire, bring to a boil, after boiling to cook 10 minutes, constantly having the composition.
After 10 minutes, the currants need to wipe through the fine sieve.
To the resulting juice, sugar sugar and pectin, put on fire.
For cooking, a special thermometer is required, used in cooking, since the boards of the jelly should not exceed 82 degrees.
Cook at this temperature the mixture is needed 10 minutes, constantly stirring.
After that, the jelly appears on the prepared diplocked banks, rolled up with screw or iron lids. Storage method - in the refrigerator.

2
Smorodine jelly with gelatin

In this case, it will turn out to be the most real jelly, which is oppressed by a saturated mass, similar to the jelly.

Black currant berries - 2 kg.
Sugar sand - 1 kg.
Gelatin - 20 g.

How to cook:

Berries to drive, rinse, skip through a blender before receiving a homogeneous mass, pour the mixture into a sieve and leave to drop, it is possible for all night.
Gelatin soak in the water, let him swell, pour it along with sugar to currant juice.
The resulting composition is placed in the enameled container on slow fire, heated until gelatin is completely disperse.
To pack the jelly on clean and sterile banks, roll and store in a cold place.