- Cooking berries
- Choose dishes
- Cook jelly
- Prepare dessert
Many fruits and berries are so rich in pectin, which are cooked jam or sweet blanks prepared cold way, turns into a jelly. Such a special jelly jam consistency, is very different from the traditional jam or marmalade. This gel layer is becoming excellent for pies and cakes, adding them to a gentle touch of fruit and pleasant acidity. And the usual apple and currant jelly, served at the tea table, successfully replace the most tricky dessert. In addition, it can be prepared in advance, and at the right time just to get to open a jar and enjoy the taste and aroma of a warm summer. Try, for example, make blackcurrant jelly.
What good is this recipe? The fact that the store is Blackcurrant jellies can be at room temperature, and it is convenient if there is no special space for blanks for the winter. In addition, it is preparing a very simple and fast. It is necessary for him to take only the berries and sugar. Per kilogram of currant - half a kilogram of sugar.
For a successful jelly made from black currants, best to take a slightly unripe fruit. They are simply more of pectin - the same gelling agent. Although ripe berry jelly will not worse (even more delicious), but less "strong." So we sort berries, very green or rotten rejects, as well as separate all accidentally got them twigs and leaves. A painstaking process, but it's worth it.
Then currants must be clean and dry. Now, to meet the exact proportions berries weigh. If you have a good household scales, use them. If the balance is not present, then measure the weight of currant via liter cans. In a jar placed approximately seven hundred grams of berries. And now we just need to pour the berries into a bowl. By the way, utensils for cooking jelly, too, need to find the right.
For the preparation of black currant jelly copper pan is ideal for cooking jam or very wide pan with a thick bottom. Modern tolstodonnye pan for this purpose it. But do not cook the jelly in an enamel pot - it is sure you will burn!
Another important condition - a layer of berries in a bowl or in a pot should not be too thick. That is why for the preparation of black currant jelly and required extensive tableware. It is easy and fast to evaporate excess liquid, and the juice thickens quickly, without having to turn into jam. It is a large area for evaporation and allow you to cook a thick and tasty jelly. In high pot berries seethe until jelly thickens when. Therefore, if a suitable cookware you do not, cook berries parties.
Laid out in a basin of cold boiled berries fill with water so that it barely covered them. Two glasses of water per kilogram of currants is enough. We put a basin on the fire, bring to a boil over medium heat, and then diminish the heat and cook for fifteen minutes. Do not forget to stir the berries and remove the foam from the surface of the jam (jam yet!).
Half an hour later pour the sugar in the fruit (the amount calculated based on the weight of the berries in a bowl), stir and again giving jam boil. Once this happens, we note the time and cook jelly (jelly now!) Fifteen minutes. While constantly stirring jelly and remove from it the foam. By the end of this time, begins to thicken and jelly stick to the walls of the pelvis. This is normal. If at this point you still jelly seems thick enough, do not worry: cooled down, it will become thicker.
Remove the jelly from the heat and decompose into sterilized dry jars. Close kapron or metal screw caps and storing them. And to keep the jelly mold under the lid can be put circles of paper soaked in vodka or alcohol.
Blackcurrant jelly can be prepared in a different way. Only in this case we will not harvesting the winter and delicious fruit dessert.
- 300 g of fresh berries;
- 10-15 g of gelatin (1 package);
- Half a cup of cream;
- Cup powdered sugar.
Soak the gelatine in half a glass of water and leave it to swell for about fifteen minutes. If we gelatin noodles, then dilute it with water immediately prior to the addition of berries. Put the currants in a saucepan and add half cup of powdered sugar (two tablespoons of powdered paved) and a glass of cold boiled water. We put a saucepan on the fire and give the water to boil. Then we do the minimum fire and boil the jelly for twenty minutes.
After that, remove the berries from the heat and filter through a sieve. Currants deposited in another bowl, and mix with syrup and gelatin heated to the gelatin is completely dissolved. Important! We do not give the syrup to a boil, otherwise the jelly thickens. Hot jelly is poured into cups and leave to freeze for six hours.
Before serving dessert to the table, ready-made mashed berries, cut them in a blender or with a mixer. To add the puree remaining powdered sugar and cream. All mix thoroughly. Frozen jelly we shift from the molds on a plate and season with cream and currant puree. Decorate with fresh berries. The dessert in the form of black currant jelly is ready!
Enjoy the taste of fresh berries and learn to prepare them to desserts. Because, as they say, each vegetable its term. And if they are good in the summer fresh in the winter no one will refuse to treat yourself berry currant jelly. Enjoy your appetite and success in the culinary field!