How to cook black currant jelly

Many tend to think that excellent jelly is obtained only from red currants. Part of it is, it is in this juicy berry most natural gelling agent - pectin. However, no less tasty and thick jelly can be made from black currant. The main thing is to find a good recipe and strictly observe the technology of preparation.

1

Jelly Blackcurrant - cooking secrets

Delicious jelly ideal density does not always work. To achieve the desired result, black currants need to prepare properly:

• Give preference to the usual varieties of currants. It is noticed that hybrid species did not have a high content of pectin and are not suitable for making jelly. You should also choose a slightly unripe and not perespevshie berries.
• Before cooking the berries cleaned of debris, leaves, stalks. Their well-washed by water, and then dried.
• To make jelly using any utensils, except aluminum. For convenience it is better to cook the jelly in the flat and wide capacitance, which significantly speeds up and simplifies the whole process.
• If the recipe allows, you can pre-grind the berries blender to improve the process of juice returns.

2

Jelly blackcurrant - a classic recipe

To prepare 1 liter Blackcurrant jellies prepare the next set of products:

• Blackcurrant - 1 kg.
• Sugar - 500 g

Technology of preparation:

1. Berries are sorted out, my, spread on paper towels to remove moisture quickly.
2. Interspersed with dry blackberries in an enamel container ship over medium heat. Cook for about 10 minutes after boiling.
3. Now otkidaem currants on a screen, its start to fray at the other basin, the bottom of which is lined with gauze folded in several layers.
4. The resulting puree thoroughly moribund, give a clear juice.
5. We send juice to the fire, boiled for at least 20 minutes, until the volume is reduced by a quarter.
6. Next, we send to juice ½ of the sugar, we are waiting for its dissolution and smell the remaining sugar.
7. Then we declare jelly to banks that need to be pre-sterilized.
8. For longer storage, it is recommended to further sterilize banks along with jelly. To do this, on the bottom of the pan lay flannel fabric, pour water, immersing banks in it with jelly and sterilize after boiling 8-10 minutes, then rush with covers.

As you can see, for the preparation of juicy, fragrant and delicious jelly, only two ingredients are needed - currants and sugar, as well as quite a bit of your time and effort.