Delicious blackcurrant jelly with gelatin can be used in many ways – cooked in molds, poured over a layered dessert, decorated a cheesecake or cake, or simply rolled up in jars for the winter. We’ve put together 10 different recipes for you!
1. Blackcurrant jelly with gelatin for cake
This option is best suited for a layer of cakes.
You will need: 150 g blackcurrant, 5 tbsp. sugar, 1 yolk, 60 g butter, 1 egg, 1 tsp. gelatin.
Cooking: Mix gelatin and sugar, add currants and bring to a boil. Grind the mass through a sieve and add the egg and yolk to it. Beat everything with a whisk, return to a slow fire and add oil. Bring the mixture to a boil, stirring.
2. Blackcurrant jelly with gelatin for the winter
Thick jam-jelly is perfect for tea, toast or pancakes.
You will need: 1 kg of blackcurrant, 1 kg of sugar, 2 tbsp. gelatin, 150 ml of water.
Cooking: Pour blackcurrants with sugar, leave for a couple of hours and then bring to a boil. Boil for 5 minutes, grind with a blender and rub through a sieve. Dissolve the gelatin in water, pour it into the currants, mix and bring everything almost to a boil again, but do not boil. Roll the jelly into sterile jars.
3. Blackcurrant jelly with gelatin for cheesecake
The amount of sugar for jelly varies to your taste.
You will need: 300 g blackcurrant, 20 g gelatin, 200 g sugar, 100 ml water.
Cooking: Add water and sugar to currants, bring to a boil and boil for 5 minutes. Prepare the gelatin according to the instructions, add to the currants and mix gently.
4. Blackcurrant jelly with lemon and gelatin
Lovers of sour preparations will definitely like it!
You will need: 1 kg of blackcurrant, 2 lemons, 800 g of sugar, 15 g of gelatin, 100 ml of water.
Cooking: Scald the lemons with boiling water, cut, remove the seeds and chop the fruits in a blender. Grind currants in the same way, mix everything together and add sugar. Bring to a boil, boil for 10 minutes and remove from heat. Dissolve gelatin in water, pour into the workpiece, mix thoroughly and pour the jelly into sterile jars.
5. Blackcurrant juice jelly with gelatin
Squeeze the juice in advance in any convenient way – through a juicer or rub through a sieve.
You will need: 500 ml blackcurrant juice, 2 tbsp. gelatin, 250 ml of water, sugar to taste.
Cooking: Pour gelatin with water, leave for half an hour and then heat until dissolved, stirring. Add blackcurrant juice and mix thoroughly again. Add sugar and pour jelly into molds.
6. Blackcurrant jelly with gelatin in glasses
It is better to pour such jelly into beautiful transparent portioned glasses.
You will need: 400 ml water, 2 tsp. gelatin, 3 tbsp. sugar, 180 g blackcurrant.
Cooking: Pour gelatin with 100 ml of water and leave it to swell. Arrange 2/3 of the currant in the forms, and pour the rest of the berries with the remaining water, add sugar, bring to a boil and boil for 3-4 minutes. Strain the broth, add gelatin to it and mix thoroughly until dissolved. Pour the whole berries with a decoction and put the jelly in the refrigerator.
7. Blackcurrant jelly with orange and gelatin
You can add some vanilla or cinnamon to your taste.
You will need: 1 kg of black currant, 2 oranges, 12 g of gelatin, 1 glass of sugar.
Cooking: Squeeze the juice from black currants and oranges. Mix, pour 150 ml and dilute gelatin in them according to the instructions. Add sugar to the remaining juice and heat until dissolved. Pour in the gelatin, mix again, pour the jelly into molds and put it in the refrigerator.
8. Blackcurrant jelly with sugar-free gelatin
Low-calorie jelly recipe for fans of proper nutrition.
You will need: 500 g blackcurrant, 300 ml water, 2 tbsp. gelatin.
Cooking: Dissolve gelatin in 150 ml of water. Pour the currants with the remaining water, beat with a blender and rub through a sieve. Heat the mixture over low heat and pour in the gelatin, stirring. Pour the jelly into molds or roll into sterile jars.
9. Black and red currant jelly with gelatin for the winter
Both types of currants are perfectly combined with each other in any blanks.
You will need: 700 g red currants, 700 g black currants, 1 kg sugar, 2 tbsp. gelatin.
Cooking: Sort through all the currants, sprinkle with sugar and leave it for a couple of hours. Boil for 5-7 minutes and rub through a sieve, and then bring to a boil again and boil for 5 minutes. Dissolve gelatin in water, pour into currants and mix. Remove from heat and pour into sterile jars.
10. Blackcurrant jelly with gelatin without cooking
Ready jelly must be stored only in the refrigerator.
You will need: 500 g blackcurrant, 150 g sugar, 12 g gelatin.
Cooking: Grind blackcurrants with a blender, rub through a sieve and mix with sugar until it dissolves. Dilute gelatin in water according to the instructions, add to the berry and also mix until dissolved. Pour the jelly into molds or sterile jars.