You can make black currant jelly. Black currant jelly for the winter:? recipe without cooking in a cold way, p'yatikhvininka and gelatin, instructions with photo. How to prepare blackcurrant jelly at home. Black currant jelly

Appetizing currant jelly is wonderfully suitable for visiting guests. Yogo і from the satisfaction want to eat and children. Aje in the berries of currants is hidden by silent vitamins, as they help in the winter cold, improve immunity and forget about the cold. It is possible to cook savory malt without cooking it in a cold way, so it is also pokrokovo with the front cooking of currants. Skin from proponated photos and video instructions can have its pluses. For example, to help you learn to drink jelly from black currant, a recipe for grinding yagid and processing juice. Ale, you can add and shvidka jelly with berries, vikoristovuyuchi zaproponovanie recipe pyatikhvilinka z dodavannyam gelatin. Be it from the descriptions of preparations for the winter, regardless of the method of processing yagіd, є bark and vitamin.

Savory black currant jelly for the winter.

It’s easy to cook an unimaginable black jelly from currants, as you know, how to cook sik correctly, add zukor to a new one. Dosvіdchenі gentlemen to recommend at the robotі vikoristovuvat rosemary and rich water berries, low fresh currants. The stench is more easily rubbed and spit out richly. About those, how to properly prepare savory jelly with black currant and take great credit for the product, you can find out from the recipe below.

Ingredients for Black Currant Jelly Recipe

• currant - 2 kg;
• tsukor - for a quantity of juice seen from yagid.

Recipe with pokrokovimi photo cooking currant savory jelly before winter from black yagid

Clean the pickled currants from the branches, leaves and dried tails. Reluctantly wash the berries with a saw.

Transfer the currants to a saucepan and fill with water to the top. Riven water over the berries is due to the larger one (approximately 3-5 cm higher for the ball of yagid). Put on fire and bring to a boil. Cook for 20-25 chills | minutes |.

Ready to grind the berries with potatoes, or with a great saw, until the sumish becomes practically uniform (do not run out of whole berries).

Transfer the ostigle currant puree into a gauze bag or a fine mesh, put it on a special tripod (you can replace it with a drushlyak) and leave it for nothing. For the whole hour, sіk іz yagіd i'll drain again. Let's drink some drunk juice. Take 1 kg of zucru per skin liter and add to the juice. Put the sum on the fire that after boiling with the minimum amount of boiling 20 hvilin. Pour hot jelly in clean jars and roll them up.

How to prepare black currant jelly for the winter?

Vykoristannya with currant jelly and two colors allows you to take more barvy and original malt. For example, you can eat red and black berries, or brighten the black color with a way to add white currants. The head mind is less ripe than the berry. Otherwise, experimentation is allowed with the proportions of fresh ingredients. About those, how to prepare jelly with black currant or sumish yagіd different colors, you can find out in the offensive recipe.

List of ingredients for preparing blackcurrant berry jelly before winter cold

• currant - 0.5 kg (you can vicorate 250 g of red and 250 g of black);
• lemon juice - 100 ml;
• zukor - 0.5 kg;
• pectin - 50 g.

Pokrokova instructions for the recipe for currant jelly from black berries for winter

Sort through the currant berries, see their tails and tails. Rinse the berry and place it in a saucepan, add lemon juice. Bring the sum to a boil in the right fire and cook for 10 chills|minutes|, stirring constantly.

Grate the prepared berries through a strainer.

Add to the sumishi tsukor and put on fire. Cook for normal temperature close to 82 degrees in a stretch of 10 strands. Let's then pour the ready jelly into jars and carry them out. Save your bag at the refrigerator.

Incredible black currant jelly for the winter without cooking - recipe with photo instructions

The front brewing of yagid allows you to see more juice from them. Ale, for an hour for such preparation of ingredients, you can cook blackcurrant jelly without cooking yagid. Yak zagusnik vistupatime gelatin. Ale for the purpose of adding additives still needs to warm up the sum: otherwise the jelly will not be thick and thick.

Ingredients for the recipe of currant non-spread jelly until winter from black berries without cooking

• currant - 2 kg;
• zukor - 1 kg;
• leaf gelatin - 20 g.

Recipe with photo of winter preparation of blackcurrant jelly without cooking

Currant berries are thoroughly washed, cleaned from dry tails. Detail for the help of a blender and put the glass on the bottom.

Soak leaf gelatin in water. Add yogo at once from zucr to currant juice and put it on a full fire. Boil the sumish until the gelatin is full. Let's pour the jars and roll them up.

Keep the jelly ready in the refrigerator.

Fragrant black currant jelly for the winter - photo recipe for p'yatikhvilinka

Adding gelatin is not the only option for making thick jelly. You can replace such an ingredient with pectin. Roslinny zagusnik do not help, just take off the savory taste of malt, as if it were springy. About those, how to prepare jelly from black currant p'yatikhvilinka with pectin, the next recipe.

Perelik іngredіentsіv yagіdnogo fragrant jelly for zіmi zі stiglої currants.

• currant berries - 2 kg;
• water - 5 tbsp.;
• tsukor - 10 tbsp.;
• pectin - 4 sachets (200 g).

P'yatikhvilinka recipe for winter preparation of black fragrant jelly from blackcurrant.

Sort out the selected berries, clean the branches, leaves, tails. Kindly wash it by the water and put it in a saucepan. Add water and bring sumish to a boil, boil 20 hvilin.

Good vijati sik and deprive yoga stikati z yagid for 12-16 years.

Ready sіk zmіshati z|іz| tsukrom i put on the fire. After boiling, step by step introduce pectin. Cook in such a rite sum about 30 hvilin, constantly stirring.

Before seaming, turn the jelly mill: it can become a bit thin and viscous. With such a consistency, yoga can be boldly poured into jars and rolled up.

How to cook black currant jelly with gelatin.

Addition of gelatin in jelly is neobov'yazkovym, but it allows to improve the structure of the malt. Without podіbnyh zagusnikі in jelly trimatim form only when cold. If you make jelly from black currant with gelatin, then you will be deprived of spring when you have a room.

Ingredients for the recipe for making black jelly with gelatin and grated currants

• black currant berries - 2 kg;
• zukor - close to 1.3 kg;
• gelatin - 14 g;
• water - 0.5 l.

Detailed photo recipe for currant jelly with additional black berry gelatin

Prepare berries for victoria. Transfer to a saucepan, pour water and after boiling boil 25 quills.

Transfer the cooked berries to a strainer and gauze.

Leave the berries for a glass of juice.

Dodatkovo vіdzhati berries for otrimannya maximum obsyagu rіdini. The berries themselves can be rubbed with zucr or added to tea.

Put the currant juice on the fire, add the zukor. Leaf gelatin should be soaked in water. Bring the sіk to a boil, add gelatin and cook sumіsh 10 hvilin.

Ready to pour the jelly in clean jars and roll up.

Licorice jelly from fresh black currant for the winter in a cold way.

Preparation of jelly in a cold way is transferred to a simple swede and hardened malt. Ale, if you take it off, the product will not be flattering, like when you add a large amount of zucru or gussets. About those, how to make blackcurrant jelly in the simplest way, you can find out in the upcoming video instructions.

Video instructions for making currant licorice jelly for winter from black berries in a cold way

The recipe below for preparing jelly from blackcurrant allows you to easily make licorice harvesting for the winter. In addition, through the presence of thermal processing, all essential vitamins are saved in it. Ale, you need to be careful that the same kind of jelly can be saved at the refrigerator. In the step-by-step recipe, step by step, descriptions of the process of preparing jelly in a cold way:

Original jelly from blackcurrant p'yatikhvilinka - recipe recipe with photo

Zovsіm neobov'yazkovo stained glass for a rich hour on the preparation of jelly, as in the case of brewing vikoristovuvat and sіk, and yagіdne puree. Such a recipe allows you to quickly prepare fragrant malt, like a matima, looking pleasant. About those, how easily and quickly you can make black currant jelly, it is told in the offensive recipe.

Perelik іngredientsіv for the recipe for jelly pyatikhvilinki zі currant black color

• currant - 1 kg;
• zukor - 700 g;
• leaf gelatin - 7 g.

Pokrokovy recipe for the original blackcurrant jelly

The berries are thoroughly washed. Tails and twigs can be seen.

For the help of potato growers, berries are sown.

When ready, put the puree with juice on the stove, bring to a boil, add gelatin and zucor to the soak. Cook sumish about 15-20 quills.

Spread jelly with berries on jars and roll them up.

The preparation of black currant jelly does not always take a lot of time. The gentleman's vitamin malt can also be cooked in a cold way without cooking, or simply by adding gelatin to the preparation to cook. With proponing photos and video instructions, it's easy to easily make fragrant jelly for the winter. Dopomozhe correctly brew jelly from black currant recipe p'yatikhvininka with pokrokovy tips. Wine is optimal for harvesting a great deal of malt with a minimum vitra hour and strength.

Post reviews: 167

Whoever has never tasted currant jelly, who has definitely put in pivzhitta, is an axiom, as if he did not incur a scam for everyday furnishing! As if you are quiet, that you have wasted your happiness, do not rush to get angry, this article is the very thing for such unique things: popular, pokrokovo, clearly and wisely, we tell you how to cook currant jelly in your home minds, how to prepare yogo for desserts and for fillings. pies, for the winter and schob with it right away, with currant leaves and vanilla, with zucr and without, boiled and without thermal processing.

As you know, what is currant jelly and everything has been made, don’t be surprised, change your mind - “Charivna їzha” has prepared for you a sprinkling of surprises, like sounding speeches from a new side.

Currant currant contraindication

The warehouse of roslin is unique. Firstly, in this berry, the amount of human potassium consumption is great - twice more, lower in the world champions with this microelement, in bananas. In another way, currants can boast of a grandiose amount of vitamin C - it has 4 times more here, less in lemons (to satisfy the additional needs of people with whom you eat, it’s enough to get 15 yagid per day). Thirdly, it contains antioxidants, so you can graciously zastosovuvat tsyu roslina as an anti-witching syrovatka, as a way to fight against pigment spots, for the prevention of Alzheimer's.

However, if you suffer from thrombophleitis, unfortunately, the currant is contraindicated: the berries have speech that promotes blood pharynx. In addition, be careful, as you have problems with the hose: increased acidity of this product can be unsafe in case of gastritis, as a result of "controversial" illnesses. In addition, it should be respected that pediatricians do not recommend giving pure currant juice to children - wine can cause allergic reactions.

Jelly making utensils

As if it were boiled, currant jelly does not tolerate aluminum saucepans-bowls, giving priority to enameled basins and "stainless steel". Try not to be naughty about these foods, which will be stained zusil, as if at once you take away the coryne product, it’s not a good idea: the old aluminum babushin is categorically not suitable for making currant jelly, and I will tell you that the whole village will look like an old one to you roar, don't lie.

One more option is a medium bowl for brewing. Special, garni, rosettes. I realized that few people get so lucky, so you should focus on dishes made of stainless steel and enameling.

Another important point is that the cooking utensils must be wide. Too wide. I don’t just make sure I improve the safety and integrity of the yagid (the upper ones do not emboss the lower ones with a majestic vaga), but I will significantly speed up the hour of steaming the zayvoi ridini, the fast thermal processing of the brew. Have you already realized the need for a great basin? And so, z tsієї Well, why don’t you shy away from kovzan and saucepans.

Before speech, do not forget that, as you prepare “alive” jelly, scald the dishes with sprinkles in a bad way - do not just minimize the risk of wandering varennia, but take away the presence of microelements, which are left in the dishes after cooking the front straw.

Preparing a yagid

For the preparation of currant jelly, it was necessary to go all the way, the berry looked good, the berry was picked from the bush no more than that. Those who passed the godfather of your cousin's brother to your uncle last year should not be categorically approached. Only fresh, yakish, good berry. In the extreme mood - it’s so beautiful, it struck and it’s a miracle, but you didn’t catch it at once, and, having dried it up, you straightened it to the freezer.

To prepare the currant jelly, sort out the ideal berry, remove the leaves and the needles and wash them well under a stream of running water. After that, the currants are laid out with an even ball on a white towel (sprat of disposable towels) and check until the berry is dry. If any of it can be practiced.

When preparing currant jelly, shake one more moment. Tsya Roslin to love sleepy, but we don’t spekotnu weather - only for such minds the berry ripens correctly and takes all its power, moreover, not only tsilyuschi - go and talk about this high building. As if summer was seen not far away, as much as possible, you have just savory currant jam, but not jelly.

Classic blackberry jelly without brew

Ingredients:
1 kg currant;
1.5 kg zucru.

Prepare the berries in a clean bowl, soak with zukr and refine with a blender to a homogeneous mass (scroll through a meat grinder). It is poured into sterilized jars, covered with lids, and it is taken away for storage at the refrigerator. Such jelly can stand all winter long and keep it under the hand at different times - fresh, brown, fragrant.

Black currant jelly

In a light jelly-like syrup with a bare dark ruby ​​color, currant berries float freely.

Ingredients:
1 kg currant;
1.2 kg zucru;
1.5 bottles of water.

The water is mixed with zukr, the syrup is boiled - it is brought to a boil, the fire is changed and the boil is no less than 7 quills. Ready syrup is guilty of thickening, but in the same time do not darken.

The berry is sorted out, it is thoroughly dried, after which it is transferred to the basin and evenly poured with boiling syrup. Leave it for 2-3 years, then bring it to a boil, change the fire, boil 5-7 chills. When the jam is ready, it is poured into sterilized jars, then it is poured into a sprat and filled up until it is completely finished. It is possible, on the back of the head, it will be rare, prote, in the process of saving the thicken and become similar to light jelly.

thick currant jelly

Bring a little trouble, so. What a result! You can cut the jelly with a knife and put it on a piece of bread, with it gurgling you will be satisfied and obscenely greedily slather licorice vitamins, not in the mind zupinitis on the beat.

Ingredients:
1 kg currant;
1 kg zucru.

The berry is sorted out, miєmo, weaklaєmo in a metal sieve and blanched in a sprinkling close to 3 khvilin, after which it is thoroughly rubbed in mashed potatoes, revealing the skins and nasinnya (the top is miraculously suitable for preparing compotes or fillings for pies). Otrimanu masu zmіshuєmo with tsukr, left for 2-3 years, then boiled on the right fire 15-20 quills, stezhachi for it, so that the varennia did not burn. It is poured into jars, it is curled up, it is burnt with a carpet, it is used for production, after which it is taken away for taking into the comora.

Black currant jelly with orange

Ingredients:
1 kg currant;
2 great oranges;
1.5 kg zucru.

Oranges are miєmo, sprinkled with dill, cut into small pieces and resolutely weed tassels.

Currants are sorted out in the form of small leaves, miёmo, dried.

The berry and citrus are passed through a meat grinder, minced with zukr, left for 2 years. After that, the mass is brought to a boil, boiled 5-7 quills and poured into jars, after a long time sterilized. Curved with frills, burnt with carpets, filled to the fullest, then transferred to the closet and taken until you feel like sipping a spoonful of jelly from the aromas of lita, the sun of that heat.

Currant jelly with apple and cinnamon

First apples, juices and namingly fragrant, put together a wonderful company of currants - jelly with these fruits will be rich, savory, with a smoky smell and finish with a stream, balanced relish.

Ingredients:
1 kg of apples;
1 kg currant;
2.4 kg zucru;
1 bottle of water.

Currants are sorted, miemo, dried and put into the basin. We fill it with tsukr, we fill it with water. We leave it for 3 years, after which it is brought to a boil and, having changed the fire to a minimum, we cook about 10 chills.

Apples are peeled in the form of skins, we see the core, and are cut into little pieces of approximately the same size. We put in a basin of currants. Leave for 3-5 years, after which the boil is suddenly brought to a boil and boiled for 15-20 chills. I’ll leave it for 5-7 years, then we’ll boil it in the third (15-20 quills), after which we pour the jelly into sterilized jars, close it with lids, wrap it in carpets and fill it up to the end. You can take some blackcurrant-apple jelly from the comoria.

Prozore jelly with currants

It is lighter, unvagome, but jelly looks superbly beautiful in jars, shines in the sun with naked glints and raises the mood with one of its colors. About the subtle yaskravy relish and tell me!

Ingredients:
1 kg of black currant;
1 kg of red currant;
2.2 kg zucru.

The berries are miєmo, sorted out, after which we blanched in sprinkling 2-4 whilini. Vіdkidaєmo on a sieve and rubbed through the skins and tassels.

Otrimane puree is mixed with zukr, left for 5 years, then brought to a boil, boiled 10 quills and poured into sterilized jars, closed with lids and burned carpet. After the final achievement (approximately dobu), the jars can be transferred to the comoros for saving, with the help of the follow-up, so that the direct sony exchange does not fall on the currant jelly.

Currant jelly without zucru

It's bad, yes. Natomist is beautiful, natural and even brighter. Natural relish, concentrated aroma, quintessence of corisness.

Ingredients:
currant.

The berry is prepared (promoted and dried) embossed with potatoes and soft, or passed through a meat grinder. Otrimane puree is placed in the largest jar, just like you have in your government, we put the jar in a stainless steel bucket, at the bottom of which a bavovnyan cloth is laid. Water is poured over the “plate” of the jar, brought to a boil and boiled jelly on a minimum fire to the required thickness, but not less than 4 years. After that, the jam is poured into small sterilized jars, covered with lids, covered with sacks of carpets and filled to full capacity, then the jars can be transferred to the comora for storage.

Currant jelly without zucru is better to go with raspberries - for which you should add a pure raspberry to the same jar and cook the jam at once.

An old currant jelly recipe

A simple and unusual recipe for currant jelly. At the saucepan with berries, add a dozen leaves from the bush - the taste of the jam will be unparalleled!

Ingredients:
1 kg currant;
about 1.5 kg zucru.

A clean berry is placed on the bottom of a wide saucepan and pressed with a lid, smaller than the diameter of the saucepan. Start heating it up. The berries at elevated temperatures will be shoveled - boil spicily, then pour them into sterilized jars directly from the pan, without lifting the lid. Reminds me of the banks to half, open, scho zashishivsya, zasipayemo tsukr. Razmіshuєmo with a clean spoon until the zucru is broken, after which the jars are covered with lids and wrapped with kіlkoma carpets. After the full achievement of the jelly, you can transfer it to a cold, dark place and save it until the victoria.

Berries that are left out, re-wine for the preparation of jelly - next add a cup of water and again bring the juice to a boil, then repeat the procedure for the same scheme. It is not recommended to cook jelly with the same yagid, but the stench is definitely suitable for compotes.

Blackcurrant jelly in multivartsi

Absolutely "linear" recipe for a savory winter chastuvannya, faces like a cold and stuffing for a grated pie.

Ingredients:
1/2 bottle of water;
1 kg currant;
1.2 kg zucru.

Weed and dried berries without stalks, weeds and leaves were put into the multicooker bowl. Let's sip tsukr. We pour water. Turn on the "Jam" program, setting the start line for 3 years. Following the signal of readiness, we pour out the jelly in jars, curl it with lids, and wrap it in carpets. Through doba it is portable for saving from the Comoros.

Even though your multicooker model does not have the “Jam” program (“Jam”, “Jam”), currant jelly can be prepared on the “Gasinnya” program.

• 1. Classic Poroporiaya for Varennya Varennya - 1: 1, Prote, Yakshcho You want to see the Zimeni Kulkіst (I Kalorіy on Viki), can Skorchuvati, under the Tsomo Varto, respect for the consistency of Siru, interschita: Nyimovirnisha, an hour to get an zbilsha. density .
• 1. For the jam to become thicker and crisper, it is allowed to use natural gummies based on pectin. Prepared additives such as "Zhelfiks", "Confiture", "Kvittin" - not the most popular and classic solution, prote, it will allow you to prepare a thicker beautiful jelly, a syrup of some kind of natural yaskravy kolir.
• 1. Don't lament: I'll kick you, as if you're getting better when cooking, better know with a noise, or with a special spoon with darts. Take away from the finished product third-party "brudni" houses of sour piska, insignificant parts of smitt, fractions of fat and protein that burnt up. The color of the brew will be purer, clearer, such a product will be taken better and better. In addition, znyatya kicks from the varennya will improve the relish of the yagid.
• 1. Don't forget that be prepared for the minimum fire.
• 1. Varennya can be cooked in vvazhat, as a drop of yoga syrup does not spread out on a plate, but is filled with a garne with a puffed-up sphere.
• 1. Banks, in which you plan to pour the brew, then sterilize over a couple, in a micro-furnace or oven.
• 1. The lids are sterilized obov'yazkovo. Drіbnitsya, yaku not varto nehtuvat.
• 1. In order to insure that you save the jam from the flowers, you can see the mugs from parchment paper, soak them in alcohol and wipe them over the finished product before it, like closing the lid of the jar and tidy it up for savings.
• 1. The optimum temperature for taking a classic brew (not “live”, but boiled) is 10-12 degrees. Do not forget that light in ideally can be in the daylight, or if you don’t want to fall in direct exchange for banks.
• 1. Do not fill up with labels for jars of jams - you can develop all ready-made templates from the Internet or work them yourself. Tsya is available, not only to ease the savings, but to spare an hour for the sake of cooking, but to add three things to the aesthetics of your comor, sho, wait a minute, it’s just welcome.

• 1. Do you know how to organize the magic of vitamin C between lemons and currants, can you overcome them? The tart black berries have four times more yogo, lower in replicated overseas citruses.
• 1. The berry was named after the ancient word "stink", which meant "strong, sharp smell". The aroma of currants is rightly pronounced and inspires a trohi of intrusive, and, moreover, it is fair that it is not only a hundred fruits, but also the leaves of that little tree.
• 1. The leaves of the plant have no less vitamin C, the berries have the same brown tea, brewed from the currant leaf.
• 1. Starting around the 9th century, currants were called the monastic berry - it was tied to it, which, during the monasteries, they grew at the majestic kіlkos, and vicor was made not only in the culinary, but more with the jubilant method. Approximately 5 centuries later, the berry came to great people, after which the emphasis shifted to gastronomic purposes.
• 1. It is important to pick up currants at once - in a pinch, as if you caught it. Neimovirno, but after 2 days after that, the consumption of important and necessary vitamin C in berries reaches 70%. And so, the currant was slightly unripe in the time of the crown, it was slightly overtaken.
• 1. When preserving, currant leaves are often added to jars - the stench does not only add a little “vitaminism” to the product, but also brings its original flavors to the savory palette.
• 1. The currant is brought to the roslins, the buildings "fight against radiation" - at the warehouse and speech, which actively develop radioisotopes, the berry is especially shown to people who practice on shkidlivy virobnitstv, po'yazanih with radiation contamination.
• 1. The accepted figure is less than 60 kcal for 100 grams of fruit. It’s worse and to chase after a vlasnoy vaga - it’s highly recommended!
• 1. Tsya roslina is a miracle honey plant, and honey, picked from currant bushes, is especially respected by those who heal.
• 1. Currant is not more than syrovina for making jams, jams and jelly. Її vikoristovuyut and in compotes, jelly, licorice and non-licorice sauces, ottah and navit when making wine and liqueurs.

Recipes for jelly z yagid for the winter

I am pleased to share my recipe for the preparation of a simple, yet savory lassoshchiv - black currant jelly for the winter. How to cook yoga ...

4 year 30 hv

70 kcal

5/5 (1)

I, as usual, froze part of it, part of it was put on compote for children. I tried to prepare trochs of jelly. I am pleased to share my recipe for preparing tsikh simple, albeit savory lassochi.

How to prepare black currant jelly for the winter?

Selected black currant for jelly and essential ingredients

When choosing a yagid, there is little cunning. The berry is neobov'yazkovo. Let them grind and the trochs are unripe. Tse navit plus, the very zavdyaki їm jelly is better to catch. An hour for cleansing the look of the little one is also not stained, as the jelly cannot be seen. And the axis of perverting to the presence of small lumps is still varto.

For making savory blackcurrant jelly needed:

ingredients

How to grow currant jelly from black currant: a step-by-step recipe

How to make black currant jelly:

1. Before cooking, we thoroughly wash the berries, transfer them to a masher or a sieve and give a drain of water. Porada: after washing the berry, it’s better to resurrect it again, the shards of the vaga can change through the water. Already with the improvement of the new zvazhuvannya koriguёmo reshtu іngredientіv.
2. Visipaemo berries in a saucepan or a basin and lightly crushed by a weaver, so that the stink was let out. Porada: do not vicorate for cooking yagid enameling dishes, in the new our jelly burns obov'yazkovo. It is better to choose dishes with a wide bottom. The wider the bottom, the more the homeland boils, the more our jelly is prepared.
3. We put dishes with berries on the fire and bring to a boil. We cook on a povіlny fire 10 hvilin. Porada: for nadannya jelly yaskravih and unimaginable relish can be added before boiling at sik trohi spices: cinnamon or cloves. Ale tse for an amateur.
4. We process the berry. The most effective option: Put the berries on a crusher, cover with gauze. Porada: It's important not to hurry up with juice processing. Leave the berries in such a state less for 4 years, and shorter for the night. You can speed up the process and help the juice go through the cracks, squeezing with a spoon, and then we’ll see less.
5. Vіdfiltrovuєmo ottrymany sіk through sprat balls of clean gauze.
6. We put it on a full fire and cook it up to 1/3 of the cob obyagu. Don’t forget when you give it a stir and know the kick with a noise.
7. Progressively zasipaymo in sik tsukor and pomishyuchi, brought to a boil. Porada: You can change the sum for pectin (which is poured into jelly). It’s awkward to do it: on the back of a chilled plate we pour a spoonful of jelly and clean it up in a cold place. Through a sprat of quills on the surface, a spit is guilty, sumish is guilty of gathering, when pressed with a finger, it is slightly pressed. If such an effect does not occur, it is necessary to continue cooking.

Save and save blackcurrant jelly

Since the jelly has reached the necessary consistency, it has passed the test, you can spread it out farther sterilizing dry jars. At that hour, the jelly sounds thick flooring, which begins to stick to the walls. This is another indicator of readiness to jelly.

Closed with lids (gvintovy or kapron), cool it clean up in a cold place.

Varennya, jam, marmalade, marshmallow - the axis is far from being the latest version of everything that can be prepared from fresh berries, fruits and vegetables. The most delicious preparations are made with the addition of caviar, cocoa, exotic fruits, spices, vanillin and other essences.

And even with fresh fruits, vegetables and vegetables, you can make a more delicious jelly, and you will spend three hours to prepare it.

What jelly wakes up like jams and jams

Yak vikoristovuvati jelly

What is needed for making jelly

Berries, fruits and vegetables

When vikoristannі fruktiv and yagid with low pectin content: peaches, and others, it is necessary to add gelatinous speech.

For the preparation of jelly, sometimes take sprats of fruits and vegetables. For example, to spice up yoga from the sum of juices: apple-grape, cross-raspberry, apricot-orange and so on.

In addition, it is notoriously savory jelly to come out of the juice of vegetables (and chili peppers,) and infuse herbaceous growths (and others).

Zukor

Ale does not mean that, for example, before quince, in a rich pectin, you can add a little zucru. The same jelly wants to be caught, but it’s not long to be idle. That is why it is recommended in the accepted norm of 700-800 gr not varto, with a little wine, cooked with different jelly-like speeches. How much tsukra, which is added to them, can be changed, otherwise do not put it in the fire.

Water

Adding water, smut - do not overdo it, otherwise the jelly cannot thicken.

What else to add to the jelly

important With a trivial heating, pectin loses its jelly power, so it is poured in jelly 1-2 minutes before the end of cooking.

Even if pectin was not under the hand, yoga can be replaced. For tsієї meti miraculously pіdіyde agar-agar(9-13 gr per 1 liter of juice), wishing sumish gelfix» or better gelatin, Take what you need close to 2-3% of the weight of fruits. So, just like pectin, gelatin is re-mixed with a small amount of water, adding to the jelly for 5 minutes before the end of cooking, mix well.

For bajannyam add: spices, kava, cocoa, essences, citrus picks - as aromatic additives; acidity - so that the jelly has caught more, and the taste of special piquancy is given.

Regardless of what will become the basis of your jelly - berries, fruits or vegetables, it is necessary to remember well that vіdzhati sіk.

Potim, vіdpovіdno up to more recipes (but not obov'yazkovo), sіk protsіdzhuyut through folded balls of gauze or flannel mіshok, add tsukor, yellow speech (if necessary), troch water. Cook on a povіlnomu (inodі - medium, more - strong) fire until cooked, relatively pomіshuyuchi and znіmayuchi pіnu.

How to understand what jelly is ready

• it changed by about 2-2.5 times;
• on the surface of yoga, not small ones, like boiling on the cob, but large mikhuri are already settled;
• the pins do not settle down so actively, like on the cob of the cob, and do not rise on the entire surface of the jelly, but are collected in the center;
• lowered into a new spoon, covered with a smooth ball of jelly, as if it were properly flowing over it;
• a drop of jelly catches a cold saucer, but chi does not rise from its surface.

The jelly is ready (not knowing the fire, it’s boiled in it), it’s freshly poured into sterilized jars, it’s covered with lids, it’s allowed to cool and it’s saved just like it’s boiled.

Important: cook jelly more beautifully in a large basin with low sides (it is easier to boil) or a low wide pan with a thick bottom. In an enameled dish with a thin bottom, it can burn.

How to cook "live" jelly

To prepare jelly in a cold way, add tsukor to the already brewed and filtered juice, for spices or essences and mix well. After that, like a zucor, having opened up, the jelly is depleted for a deaky hour. Then we know the pina, that we have hid, we pour it at the can. Save from the refrigerator.

The high quantity of pectin allows to prepare jelly with a rich consistency from the berries. It can be prepared in a cold way, which saves a lot of vitamins and brown tongues. And take care: unique berries contain vitamin C and ascorbic acid, as well as phosphorus, calcium, potassium, salt, magnesium and zinc.

You need:

• black currant - 2 kg;
• water - 600 ml.

1. Pomit the berries, put them in a saucepan, pour water over it, bring it to a boil, boil 10 quills on a weak fire.
2. Hot boiled masa pass through a sieve.
3. Take away thick sik pour into a saucepan.
4. At 3, add tsukor, boil the sik on a medium fire close to pivgodini, often stirring and knowing the pina.
5. Ready to pour jelly behind sterilized jars, roll up, cool.
6. You can take care of the room temperature.

Even more beautiful is that delicious jelly to come out of life.

You need:

• dinner - 1 kg;
• zukor - 1 kg;
• water - 150 ml;
• citric acid - 5 gr.

1. Rinse the berries well in cold water.
2. Vesipte in a wide bowl, add water, cook on a povіlnogo fire, do not stench the docks.
3. If you become soft in the evening, rub it through a sieve.
4. To otrimanogo juice add | add | zukor and boil down to half the volume. It is necessary to cook on the middle fire, constantly help and know the kick, which is settled, close to the fire. 5 minutes before the end of cooking, add | add | citric acid.
5. Place hot on sterilized jars and roll up with lids.

Wonderful vitamin preparation for the winter!

You need:

• crane - 1 kg;
• tsukrovy pіsok - 800 gr.

1. Berries resolutely sort out, remember, fill with dill for 10 quills.
2. Anger the water, pass it through the meat grinder.
3. Filter the puree through gauze, fold into 3-4 balls.
4. Add tsukor to the cranes' sik, kindly mix it up to a full opening.
5. Pack in jars and put in the refrigerator.

Live jelly with feijoa

With a fresh look, feijoa berries can be stored in a short time - close to autumn, and the axis of the jelly can be trimmed in the refrigerator until the rock.

You need:

• feijoa - 1 kg;
• zukor - 1 kg.

1. Promit the fruit, wipe it dry, see the dry sepals.
2. Berries (at once from a skin), pass through a meat grinder with a finer mesh or refine it from a blender.
3. Otrimany z yagіd sіk zmіshati z|іz| zucrom and pour the masu into a bowl for brewing.
4. Put a weak fire on the bow and stir uninterruptedly until the tsukra is completely opened. Golovne - do not let the jelly boil.
5. Just like tsukor is opened, poured into sterilized jars, closed with lids.
6. Take away the refrigerator.

Jelly "p'yatikhvilinka" with sea buckthorn

You need:

• sea ​​buckthorn - 1 kg;
• water - 500 ml;
• zukor - 600 gr;
• wishing sumish "Zhelfiks" - 1 tbsp. the spoon.

1. Oblepihu wash the sprat once changing the water.
2. Pour the fruits with 500 ml of water, boil 5 quills (depending on the moment of boiling) and cool.
3. Wipe through a sieve or strain the cheese into a ball of gauze.
4. Add the gelling sum to the pureed sea buckthorn, zukor and put on the fire. After boiling, boil for 5 minutes | minutes |.
5. Pour hot jelly into sterilized jars, roll up.
6. Take care of the cold mist.

You need:

• black currant - 1.5 kg;
• zukor - 1.2 kg;
• vanilin - pinch;
• lemon - 1 piece (medium size);
• orange - 1 piece (medium size).

1. Currant vimiti, vіdzhati z yagіd sіk.
2. Lemon and orange are good to be remembered, cleansed, and cherished from them.
3. Mix juices in one container, add zukor, vanilin.
4. Boil 10 quills on a medium fire, often stirring and knowing the kick that is settled. important: for the whole hour, the zukor is guilty of breaking up again.
5. Ready to pour hot jelly into sterilized jars, roll up with lids.
6. When you reach it, take it to the bank at L'oh chi pidval.

Jelly with apricots - aromatic

You need:

• apricots - 1 kg;
• zukor - 1 kg;
• vanilin - pinch;
• water - 300 ml.

1. Apricots are relatively vimiti, divided into 2 parts and wrinkled brushes.
2. Put apricot halves in a saucepan with water, boil 15 quills (depending on the moment of boiling).
3. Rub hot through a sieve.
4. Add to finished puree | add | tsukor, vanilin and again put on fire. Cook, knowing the kick, close to 25 hvilin|minutes|.
5. Hot pour into pre-sterilized jars, roll up.
6. Take care of the cold mist.

You need:

• viburnum - 1 kg;
• zukor - 1 kg;
• water - 500 ml.

1. Kindly promit the viburnum, no more than 5 quills blanched in sprinkling, put on a drushlyak.
2. Pour 500 ml of water over the berries and boil until tender, then rub the sprout through a masher, then through a sieve.
3. Add zukor to the puree juice and cook 30 quills on full fire, constantly stirring and knowing the pin.
4. Pour into sterilized jars, roll up
5. Take care of the cold mist.

You need:

• grapes - 1 to;
• tsukor - 700 gr per skin liter of juice;
• water - 500 ml.

1. Grapes, which are not overripe, kindly remember and boil a quarter of the year in fresh water.
2. Rub the berries through a sieve, filter the pulp through 2-3 gauze balls.
3. In one container of water, add 700 grams of zucru per skin liter of water.
4. Varity 30 quills on a medium fire, periodically increasing the pina (in an hour, the volume of light can change by 2 times).
5. Hot bottling in dry warm jars. Cover with clean lids, put in a saucepan with water, sterilize 10 quills (an hour for jars ¾ 0.5 l). The water temperature can be close to 90 °C.
6. After sterilization, roll up the jars, cool it and clean it up for savings.

you need:

• mint leaves - 250 gr;
• lemon - 2 pcs (medium rosemary);
• zukor - 1 kg;
• water - 500 ml.

1. Leave the mint, dry the troch and cut it dry.
2. Lemons are relatively imitated and dribly cut at once from the skin.
3. At the pan, put some leaves of mint, lemon, add water, and, having boiled all 10 khvilin, pour it on the doba.
4. After 24 years, sumish v_dzhati through a sprat of balls of gauze.
5. Until the mint-lemon infusion, scho viishov, add tsukor, boil 30 khvilin.
6. Pour hot jelly into boiled jars and immediately roll up.
7. Save at the cellar chi pіdvalі.

You need:

• alicha - 1.3 kg;
• zukor - 1 kg;
• water - 150 ml.

1. Slightly unripe fruits of alice, wash them, pour them out of the brushes, fill them with water. Boil the fruit until soft.
2. Pour out of the pan all the sik that you saw, and rub the alicha through a drushlyak, then pass it through 2-3 balls of gauze for a fragrant puree.
3. Mix the puree with juice, put it on a medium fire, add sprats to zukor. Boil 25 quills, periodically stirring and knowing the pin.
4. Pour into sterilized glass jars and roll up.
5. Take it from a cold place.

You need:

• apple - 1.5 kg;
• zukor - 250 gr;
• water - 3 bottles;
• cloves - 1 bud;
• cinnamon -1 stick.

1. Vimiti apple, peel it, cut it into pieces.
2. Put in a saucepan, add water, cloves, cinnamon. Pіvgodini cook on full fire - until rozm'yakshennya.
3. Let it piss off into an okrema container, beat the cloves and cinnamon, rub the apple through a masher.
4. Zmishati vіdvar, mashed potatoes, zukor. Boil close to 30 hvilin, periodically knowing the pin, which is settled.
5. Pour hot jelly into sterilized jars, roll up.
6. When you arrive, take it to the shore from the cold place.

Jelly to m'yasa za ivy, apple and crane

You need:

• quince - 0.8 kg;
• apple - 450 gr;
• crane - 450 gr;
• tsukor - 500 gr;
• lemon juice - 5 tbsp. spoons;
• water - 300 ml.

1. A quince and an apple should be cut, cut into great pieces.
2. Pieces of fruits and berries of a crane put in a saucepan, pour water and boil until softened.
3. Rub through a sieve.
4. Until crazy, add zukor and boil about 30 quills on a small fire, often stirring and knowing the pin.
5. Before finishing cooking add | add | lemon juice, boil for 5 more chills|minutes|.
6. Pour into sterilized jars and roll up with lids.

Parsley jelly with honey

You need:

• parsley (ruban greens) - 10 tbsp. spoons;
• honey - 500 ml;
• water - 500 ml (okrip);
• apple otset - 100 ml;
• pectin fruit rare - 90 ml.

1. Keep the parsley well, put it in a small saucepan, pour it with dill, cover it with a lid, fill it with 15 strands.
2. In a quarter of a year, anger the homeland, add honey to it and bring the sum to a boil.
3. Then add an ocet, a rare fruit pectin and boil 2 more quills.
4. Ready to pour hot jelly into small sterilized jars, roll up.
5. You can take the finished product from a cold place. Serve up to meat, fish and sheep herbs.

You need:

• Bulgarian pepper greens - 400 gr;
• red bell pepper - 500 gr;
• chili pepper - 50 gr;
• apple ocet - 200 ml;
• tsukor - 800 gr + 3 tbsp. spoons;
• pectin (powder) - 80 gr.

1. Wash the peppers, clean the inside and trim with a blender or a meat grinder.
2. Add tsukor to the finished sumishi and boil the dots, the docks of the wines will not be broken. Cook on medium heat, stirring frequently.
3. Then add pectin (in front of zishavshi yogo with 3 tablespoons of zucru) and evaluate.
4. Boil the sum on a small fire 1 whilin, know the kick and pour the ready jelly into sterilized jars.
5. You can take care of a cold host.

Friends, hello!

I took five liters of blackcurrant. І th time I tried to prepare for the winter not compote chi brew, but cook black currant jelly- A wonderful dessert dish, especially for children.

As we are busy preparing for the winter, I do not think you are busy with small portions. For this reason, we take 5 liters of black currants in a rozrahunok, or about 3.5 kg of black currants.

It is necessary to sort out and remember. How quickly to shy away, I told you if I prepared.

Well, I’ll repeat again, that it’s neobov’yazkovo to see all the little things again, even if it’s not cooked, but jelly is cooked. Dribnі hіlochki can be left out.

As if unripe berries are trampled, to bring good. To that zavdyaki їm jelly is better to catch.

Ready for the winter black currant jelly

We transfer clean currants into a sieve or drushlyak and give a drain of water.

You can outlive a berry about every vipadok. And already from a clean vag to open up, skilki drive that tsukra as necessary.

Now the berry can be put into an enameled basin and filled with water. And її we need 1.5 bottles per skin kilogram. My taste is more than 5 vials.

We put the pelvis on the fire, bring it to a boil, see 10 quills on a small fire. In an hour, the currants burst and become soft.

We put a sieve on the deep pan, put it in small portions of hot boiled masa,

її it is necessary to wipe and zciditi sіk, that you have settled.

Cake, which is left in the net, is transferred to an okrem bowl for reaching and farther processing.

Withdrawing thick meat from the pulp from the saucepan (do not wash the saucepan) is poured back at the pelvis, brought to a boil.

We introduce tsukor in such a rank - 600 g of tsukr are added per skin liter of juice.

How do you know how much of the brewed juice came out in us? Let's not pour sik at the can with you at once. For this, in a saucepan, where you wiped the boiled berries through a sieve, pour in liter jars of drinking water until even, where our sik was known. I have had 3.5 liters here.

So, you need 2.1 kg of zucru, which we introduce into the kіlka priyomіv until the yogo full distribution.

Cook at medium temperature until changed by 1/3. Pinky won't be like that. It’s a smut, it’s important, that on the surface there was no smelting, as it’s important for the vaporization of the zavoi of the motherland.

Before the speech, on the cob of the process, the spit does not settle, but begins to appear closer to the end, the very same often appears thick spit on the surface of the currant jelly and on the walls of the dishes to talk about yoga readiness.

Acceptable appetite and savory preparations for the winter.

P.S. For the assigned amount of blackcurrant berries, I had 6 jars with a volume of piv liter. And how do you make black currant jelly? Podіlіtsya, we'll be sure to cіkavo.