Blackcurrant five-minute jelly recipe for the winter

Blackcurrant five-minute jelly recipe for the winter

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Blackcurrant five-minute currant jelly is a useful seaming, the recipe for which requires a minimum of ingredients. The beneficial properties of the berries are preserved thanks to quick preparation. For this reason, jelly is used as a remedy for colds as well as infectious diseases.

Features of quick cooking currant jelly for the winter

In order for a 5-minute currant dessert to turn out delicious, and also to be stored for a long time, the following conditions must be observed:

  1. The fruits should be fresh, preferably only plucked from the branches. In addition, they should be carefully sorted out to get rid of rotten berries. Otherwise, the raw jelly may ferment or taste bitter.
  2. The mass becomes jelly-like already during the cooking process, since black currant contains a substance such as pectin.
  3. In order for the jelly to have a special taste or aroma, it is necessary to put vanilla or orange slices in the berry mass before boiling it.
  4. For long-term storage of jelly, it must be placed only in dry containers, therefore, after pasteurization, the container must be dried.

Products for the recipe

For cooking, you will need the following products:

  • water - 1 glass;
  • black currant berries - 2 cups;
  • sugar - 3 cups;

Ingredient preparation rules

The first stage of cooking is preparing the main ingredient of the jam:

  1. The collected berries are sorted to get rid of leaves, rotten fruits.
  2. In order not to spoil the integrity of the fruits, it is recommended to pour them into a small container with clean water, and then rinse thoroughly. If it is heavily soiled, the procedure should be repeated.
  3. After that, the currants are dried. This is best done by sprinkling the fruit on a dry towel. The fabric will absorb all the moisture and the currants will dry faster.

How to properly prepare containers

Before placing the jelly in a container, it is sterilized to clean the container from microorganisms. Otherwise, the jelly may ferment or the lids may fly off the jars.

First of all, you need to check the container for cracks or chips, since only whole cans are suitable for seaming.

The covers must also be intact and free from cracks. The containers are washed with a sponge with cleaning agents.

After that, the jars are sterilized. The options are:

  1. Put the jars in a cold oven, then preheat it to 110 degrees. It is necessary to keep them inside for up to 20 minutes. After switching off the oven, the containers should remain there for a few minutes in order to cool down.
  2. Boil a pot of water, place the lids there, and put a sieve on top. On this sieve, you must put the jars head down. The time during which you need to keep the cans for a couple directly depends on their volume. For one-liter and two-liter cans - up to 15 minutes, for cans from 3 liters or more - up to 25 minutes.
  3. You can also sterilize jars using a kettle. If the dimensions allow, then the lids are placed in the boiling water of the kettle, and the jar itself is placed in the opening of the kettle with the neck down. The sterilization time is the same as in the previous version.

Jelly making process


  1. After the currants have been washed, they are kneaded with a crush. Thus, the berries will give juice faster and dissolve the sugar.
  2. Next, you need to fill the mass with sugar and leave for 40 minutes.
  3. Then put the berries on fire, bring to a boil and reduce the gas. Removing the foam, let the currants boil for 5 minutes.
  4. Turn off the stove and then pour the jelly into the jars.

How and how much can you store?

For storing a five-minute jelly, dark, cool places, such as a refrigerator, are best suited. For better storage, sprinkle the dessert with a small layer of sugar. If all standards are observed, blackcurrant jelly is stored for 1 year.

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