TOP 2 black currant and gooseberry jelly recipes for the winter
There are various recipes for making gooseberry and black currant jelly, the product turns out to be of a rich sweet taste with sourness. It is required to strictly follow the rules for cooking conservation, pre-process containers. The choice of ingredients and the organization of the correct storage of products are also important. To cope with the process, you should familiarize yourself with the nuances below.
Features of making gooseberry jelly with currants for the winter
The main nuance of making gooseberry jelly with currants is that the fruits cannot be boiled for longer than 20 minutes. Otherwise, peptide bonds will not be established, the product will remain liquid.
The mixture can thicken over 1 week. During this period, it is better not to touch the containers so that the gelling substances have time to get stronger and not collapse. It is also recommended to use iron dishes at a minimum.
Since there is a lot of ascorbic acid in gooseberries, oxidation occurs on contact with metal, an iron taste is possible in the jelly.
The specifics of the choice of ingredients
In order for the preservation of currants and gooseberries to turn out tasty, rich, the components should be properly prepared:
- For lovers of sour taste, it is advisable to take currants and gooseberries in a slightly unripe form. If you want a sweet product, slightly overripe fruits are suitable.
- There should be no traces of rot on the berries. The damaged, covered with spots, with a cloudy film specimens are discarded.
- The gooseberry flavor may not be felt in the jelly, but it is enhanced by the addition of citric acid, orange pulp, or kiwi fruit.
- When removing the gooseberries from the fruit legs, it is necessary to remove the remains of the dried corolla with scissors. If we are talking about further separation of seeds and skins, obtaining juice, the manipulation can be omitted.
- It is recommended to add vanilla, cardamom, and mint to currant and gooseberry jam.
- Unripe berries give the product a sour taste; you will need to add more granulated sugar to the jelly.
Any variety of currants and gooseberries is suitable for cooking, the shade is also not important.
Container preparation rules
The containers are pre-washed with soda, like the lids. You can disinfect banks in any convenient way. The simplest is sterilization in an oven:
- Place clean containers upside down or down on the grate of a cold oven, it does not matter.
- If the lids are without rubber bands, they can also be placed in the oven. If they are with rubber bands, boil in boiling water for 5 minutes.
- Close the oven by setting the temperature to 100 degrees. Keep jars for 20 minutes.
Turn off the oven, wait 5 minutes, then remove the jars. Place them upside down on a clean towel.
How to make gooseberry jelly with currants
It is recommended to cook the jelly on the day you buy the berries or pick them. It is better to use enameled dishes, strictly observe the cooking time. Instead of granulated sugar, you can take honey, a sugar substitute.
Red currant recipe
To make jelly, you need the following products:
- 0.5 kg of both berries;
- 300 g granulated sugar;
- 250 ml of water.
Transfer the washed, peeled fruits to a saucepan, put on low heat. Do not add water yet, because the black currant will immediately begin to produce juice. Heat the fruits for 5 minutes, knead them in parallel with a wooden spoon. Pass the resulting mixture through a juicer or sieve. Measure the amount of juice: for 250 ml, 1.5-2 cups of granulated sugar are required. Pour the mixture into a wide container, add a little sugar, stirring. The process takes about 1 hour.
When the granulated sugar disperses, cover with jelly, leave overnight. During this period, the workpiece will begin to thicken. If the jelly is already frozen, you can melt it over low heat to pour it into the container. When the workpiece is not too dense, you should melt it, add a small amount of sugar, heating it in parallel, without bringing it to a boil. Pour the warm product into containers, wait for the jelly to cool, roll up the lids.
With black currant
Gooseberry and black currant jelly is prepared using the following ingredients:
- ripe fruits - 11 glasses;
- water - 250 ml;
- sugar - 0.3 kg.
Pour water into a saucepan, pour out currants and gooseberries, put on fire, boil for 10 minutes after bubbles appear. Remove the dishes from the heat, add granulated sugar, stir, let cool. Lay out the finished product in banks, roll up.
How to store the finished product correctly
It is recommended to keep the preservation in a cool place where the air temperature does not exceed +20 degrees. The jars should not be exposed to sunlight.
If the storage rules are observed, the jelly remains valid for 1 year.
