Vitamin C is vital to the human body and must systematically act on it. But you can not always eat lemons - it's bad for the enamel, and monotony is boring. However, this is not a problem. In dozens of products, the content of vitamin C is even higher than in lemons, and at a price they are more affordable. You can use berries of black currant - in them, vitamin C is about 4 times more than in foreign fruits.
Delicious desserts
In itself, black currant is very pleasant to the taste: it is a small berry with a pungent skin and sourish-sweet juicy pulp. Not everyone likes this combination, so the currant is more often added to desserts, it is prepared from it jams, jam, compotes. Delicious and useful option - jelly from black currant. This is a simple delicacy, which is sure to please both children and adults. By the way, we do not recommend freezing jelly from black currant for the winter. It is better to freeze the currant, and already in the cold months, cook a tender, fragrant vitamin dainty, as a reminder of the summer. Tell you how to make jelly from black currant.
Simple Jelly
The recipe for jelly from black currant from the series "is not easy, but very simple." On such recipes it is good to teach the kids to cook.
Ingredients:
- berries of black currant without twigs - 2 cups;
- sugar domestic purified white - 1 glass with a slide;
- gelatin instant - 2 plates or 30 g of crushed;
- purified, filtered or bottled water - 1 liter.
Preparation
The simplest and cheapest option is jelly from black currant with gelatin. In half the water, heated to 45-50 degrees, soak gelatin. If we take the usual, leave it for an hour, quickly dissolving after a quarter of an hour you can start warming up. It is important to remember two points: the first - constantly stirring, so that gelatin is not burned, the second - do not boil. When boiling, gelatin is destroyed, so we bring it up to about 80 degrees and remove it from the fire. From the second half of the water with sugar, cook the syrup, we dip into it a washed and slightly dried currant. We weld for about 10 minutes, we rub and rub through a sieve to remove seeds and skins. We connect both mixtures and pour into molds. It freezes the jelly from the black currant for several hours in the fridge, after that it can be taken out and served with sugar powder and mint leaves, tea or compote .
A more useful option
It's no secret that when cooking, part of vitamin C is destroyed, so you can make jelly from black currant without cooking. To do this, we change the technology.
Ingredients:
- white purified domestic sugar sand - 200-230 g;
- boiled or filtered water - 1 l;
- currant large without twigs and leaves - 2 large handfuls;
- plates of instant gelatin - 20 g.
Preparation
To make this jelly it is good to use a juicer. If it is not, let the currant through the meat grinder and, using gauze, squeeze the juice. Mix the juice with sugar and leave for a quarter of an hour to make the sugar break. Soak gelatin in warm water. When it dissolves, heat on a small fire, but do not boil. When the gelatin has cooled to room temperature, add the currant juice, stir well and place in the refrigerator until it is completely solidified. So it turns out very tasty and useful jelly from black currant, the recipe, as you can see, is very simple.
Creative questions
It is often asked whether it is possible to make jelly from black currant without gelatin. For vegetarians, there is an option - you can replace gelatin, which is a product of animal origin, on agar-agar - it is produced from algae. You can also cook puff jelly from the juice of various berries and fruits. To do this, prepare, for example, raspberry, strawberry, apricot, cherry or any other jelly for the same recipe (replace only berries), fill the jelly in the mold, keep it in the refrigerator. When it is solid, fill the next layer. Thus, the preparation of jelly from black currants and other fruits or berries is a fun, creative process.