Despite the fact that the black currant season is just around the corner, you can eat dishes based on this wonderful berry at any time of the year. One of the universal treats based on black currants are jelly - the favorite drink of most children. Prepare the kissel can be made from fresh berries, and from frozen or even jam.
The recipe for jelly from black currant
Ingredients:
- berries of black currant - 500 g;
- water - 1 l;
- starch - 2 tbsp. spoons;
- sugar - to taste.
Preparation
Berries of my black currant, we sorted and grinded through a sieve. The resulting currant puree is set aside, and the remaining cake is filled with water and put on fire. Cook the compote from the currant cake 2-3 minutes after boiling. Finished compote lightly cool, filter, pour sugar and add pure liquid currant puree.
Return the drink to the stove by selecting the medium fire. Starch in half a glass of cold water and pour the resulting solution into a pot with compote . Cook the jelly, stirring constantly so that no lumps form, 2-3 minutes.
Kissel from a jam of a black currant
Ingredients:
- black currant jam - 5 tbsp. spoons;
- water - 1 l;
- starch - 2 tbsp. spoons;
- lemon juice - to taste.
Preparation
Jam we grind through a sieve (if it has whole berries), pour the syrup and the berry puree with a liter of water. We put the liquid on the fire and bring it to a boil, after which the fire is diminished. Starch is bred in 200 ml of cold water and a thin trickle, with constant stirring, pour into the future kissel. Cook the jelly until thickened with a small fire constantly stirring.
Kissel from the frozen black currant
Ingredients:
- frozen currants - 500 g;
- water - 1.5 liters;
- sugar - to taste;
- starch - 2-3 tbsp. spoons.
Preparation
We boil the water and pour currants into it. We weld the berries for 3-4 minutes, after which the resulting fruit is filtered through a double layer of gauze, and the remaining berries are wiped through a sieve. Return the liquid to the fire and add sugar to taste. In addition, jelly can be flavored with citrus peel or favorite spices. Again bring the liquid to a boil.
Starch diluted in a glass of cold water (if you want to get a tight, jelly-like kissel - increase the amount of starch in 2 times). Constantly stirring the mors in a saucepan, a thin trickle pour into it a starch solution. Cook the jelly on a small fire until thick, not in any way bringing the drink to a boil. This kissel of black currant is suitable for a child and an adult.