How can you prepare and refine our best currant jelly recipe? What are the steps to make the currant jelly, both traditional and in the Thermomix? Why doesn't the jelly always set and how can I fix this? What options are there to refine the currant jelly?
Summertime is also canning time for most home cooks. Whether strawberries, raspberries, peaches, etc. – jams are an excellent way to enjoy our favorite fruits all year round. Of course, you can always buy the ready-made stuff from the supermarket, but personally we like homemade jam much better. And if you have more currants than you can eat, then you'll love our currant jelly recipe! The little berries are in peak season right now and we love their sweet, slightly sour taste! But enough talk – get to work and find out from us how to make your own blackcurrant jelly!
Like herMake your own cherry compote, you already know. Once you've tried our currant jelly recipe, you'll never want to buy ready-made jam again - we promise you that. Unlike most homemade jams, you don't need pectin to make the delicious spread. Currants naturally contain pectin, which provides a wonderful texture without having to use additional stabilizers. Our recipe is very easy and whether youred or black currantsIt's up to you - the preparation always remains the same.
Ingredients for about 1 kg of blackcurrant jelly
- 1 kg of currants
- 500 grams of preserving sugar 2:1
- 200 ml water
preparation
- Wash the currants thoroughly and pat dry. If you like, you can remove the individual berries from the clusters with a fork, but it is not necessary.
- Pour the water over the fruit in a large pot and cook over medium heat for about 20-25 minutes, stirring occasionally.
- Place the mixture in a coarse sieve and press lightly with a spoon. To make the currant jelly even clearer, you can also squeeze the fruit juice into a clean tea towel.
- Squeeze out the currant juice – you should have about 1 liter of liquid. You can drink the rest for a little refreshment. But if you have less than 1 liter, then add a little more water.
- Add the currant juice and preserving sugar to the pot again and bring to the boil over medium heat.
- Cook for about 5 minutes, stirring occasionally, until the mixture has thickened. Skim off the foam occasionally.
- Pour the still hot jelly into sterilized jars, close tightly and turn upside down.
- After a few minutes, turn the jars over again and let them cool completely.
- And voilà – the currant jelly recipe is so easy!
Prepare blackcurrant jelly in the Thermomix
The currant jelly is even easier and requires little effortRecipe in the Thermomix. Here too you can use both red and black currants.
preparation
- Wash the currants well and place them in the Varoma insert - you don't need to remove the stems beforehand.
- Add water to the mixing bowl, close and put the Varoma on.
- On level 1, juice the currants for 1 hour and then pour through a coarse sieve into a jug.
- Allow the juice to cool completely and add it to the mixing bowl with the preserving sugar.
- Mix on level 4 for 10 seconds and then cook at 100 degrees on level 3 for 15 minutes.
- Pour into clean jars, close and turn upside down.
- And it's that easy to prepare blackcurrant jelly in the Thermomix.
Why doesn't the currant jelly set?
To ensure that your currant jelly sets, the ratio of preserving sugar and fruit juice is crucial. To achieve the best possible results, be sure to pay attention to the quantities specified in the recipe. If your jelly still doesn't set, you can boil it again with a little citric acid. To do this, put the jelly back in the pot and add a pack of citric acid. Alternatively, you can do a gelling test before bottling. About 5 minutes after the cooking time, put a small teaspoon of jelly on a plate and wait 1-2 minutes. As the mixture thickens, your jelly will set nicely after the cooling time.
How to refine the currant jelly?
The great thing about our currant jelly recipe is that you can spice it up in many different ways.
- It becomes even more delicious if you add other types of fruit. How about a raspberry and currant jelly, for example? Or with apples? Strawberries are also a delicious option to refine the currant jelly.
- When the cooking process is over, add a small shot of rum to the pot - this gives the jelly a very special touch. The currant jelly becomes a little more sour with Prosecco.
- Add some cinnamon for a Christmas touch.
