TOP 13 recipes for making blackcurrant jelly from five minutes for the winter

Autumn is the time to stock up on groceries. Housewives try to prepare as many delicious and nutritious preserves as possible to delight the whole family on long winter evenings. Berry desserts are especially perfect for this, as they are loved by both adults and children. Currant jelly is a good example; how to choose the best blackcurrant recipes and why many people prefer "Five-Minute" jelly is discussed below.

Preparing berries

When preparing berries for cooking and canning, keep the following rules in mind:

• the berries must be fresh, without any signs of damage or disease;
• Leaves or stems from berries should not get into the jelly, as they will spoil the taste and quality of the final product;
• All currants must be thoroughly washed before use to remove dirt and bugs.

What kind of container will be needed?

Any container will do for boiling, but a wide, shallow stainless steel bowl is recommended if possible. Jars are usually glass, with a capacity of between 0.5 and 1 liter. A smaller volume can be used, but a larger one is not advisable.

Delicious recipes for "Five-Minute" blackcurrant jelly

Below are the best recipes for "Five-Minute" jelly, which are in great demand among housewives around the world.

Please note! All calculations below are not intended to be exact. Please adjust them at your own discretion to achieve the optimal taste and consistency.

Classic method of preparation

To prepare jelly according to this recipe you will need:

• 2 glasses of water;
• 1 kilogram of currants;
• 300 grams of granulated sugar.

Lightly mash the prepared berries with a potato masher to release their juices, then transfer them to a cooking pot. Add water and turn on the heat. Once the mixture comes to a boil, set a timer for 10 minutes and reduce the heat to low. Transfer the mixture to a colander and strain thoroughly.

The end result should be currant juice, which we return to the stove. Bring the juice to a boil over low heat, then begin adding granulated sugar in small portions, stirring vigorously as the jelly forms.

Cook for 20 minutes. Foam will form during cooking; remove it with a spoon or slotted spoon. Divide the finished jelly among sterilized jars and seal with lids.

A simple recipe for currant jam for the winter

This simple recipe differs from the classic one only in that the berries are added whole to the bowl rather than crushed with a potato masher. Once the mixture comes to a boil, reduce the heat to low and let the jelly sit for another 10 minutes. Add granulated sugar, stir, and let it sit for another 5 minutes.

You can pour the jelly into jars as a single mass or separate the syrup and berries. It's all up to you. Both ways will be delicious.

Preparation without cooking

If your family loves raw jam, try the following recipe:

• take a colander and place it on the pan;
• Place the washed berries in a colander, then pour boiling water over them for a few minutes;
• remove the colander from the pan and puree the currants using a blender;
• add sugar in a proportion of 1.5 kilograms per 1 kilogram of currants;
• stir until completely dissolved;
• pour into jars.

Thick jam-jelly "Five minutes"

To make thick 5-Minute Jam-Jelly, take the classic recipe and replace the water with currant juice. This will give the jelly a richer flavor without any extra effort.

Delicious seedless blackcurrant juice jelly

We follow the classic recipe until the currant juice and sugar are placed on the stovetop over high heat. This is where the differences begin, as the jelly doesn't require cooking. It only needs to be heated until the granulated sugar completely dissolves. Then, the jelly is divided into jars and sealed with lids.

With pectin

Pectin changes the consistency of jelly, making it resemble marmalade. To do this, you need:

• 0.5 kilograms of berries;
• 0.5 kilograms of granulated sugar;
• 100 milliliters of freshly squeezed lemon juice;
• 50 grams of pectin.

Pectin is added to the pureed berry mixture during cooking. After boiling, cook for another 5 minutes and pour the jelly into jars.

Please note! The pectin proportions must be strictly adhered to, otherwise the final result will be significantly different from the desired one.

Strained jelly

Strained jelly is prepared in the usual way, with the marmalade mixture being passed through a sieve. Otherwise, you can use any recipe that suits you best.

Preparation of jelly-like confiture

We take:

• 1 packet of gelatin;
• 1 kilogram of sugar and berries.

Wash the berries and then place them in a pan of boiling water. Boil the currants for 60 seconds, then drain in a colander and let cool. Blend a third of the berry mixture. Separate the juice from the pulp and add it to the remaining berries. Simmer over low heat for about 5 minutes. Add the gelatin and sugar, then let the jelly simmer for another 5 minutes. Turn off the burner.

Cooking without sterilization

Unsterilized jelly is similar to the seedless jelly recipe. The only difference is that the container is not sterilized, and this product has a very short shelf life.

How to make "Five-Minute" jam without water?

To eliminate water from the recipe, replace it with currant juice or any other berry. The flavor will be more vibrant and rich.

Recipe for a multicooker

Ingredients:

• 1 kilogram of sugar;
• 1 kilogram of berries.

Place the washed berries in a slow cooker and select the "Steam" setting. Let it sit for 15 minutes, then open the lid and add granulated sugar. If the berries haven't released much juice, add a little water to prevent the sugar from burning. Let it sit for another 15 minutes and then pour into jars.

With apple and cinnamon

Compound:

• apples – 0.5 kilograms;
• 300 grams of currants;
• 1 kilogram of granulated sugar;
• 1 cinnamon stick;
• water – 100 milliliters.

Wash the apples, remove the skins and seeds. Cut into small cubes and place in a cooking pot. Add the currants and water, turn on the burner. Once boiling, wait 15 minutes and turn off the heat. Blend the mixture, add the sugar and cinnamon, and return to the heat. Wait until boiling, then simmer for 15 minutes on low heat. Pour into jars.

With oranges

Peel and core two oranges. Gently blend them together with the currants. Bring to a boil and add sugar to taste. Once boiling, wait 5 minutes and turn off the heat.

Duration and storage conditions of the treat

Store jelly in a cool, dark place. Shelf life depends on the quality of the ingredients and the preparation method. In sterilized containers, jelly retains its beneficial properties for 1 to 1.5 years.