Frozen currant jelly

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook jelly from frozen currants? Very simple! To begin, prepare the necessary ingredients according to the list. I use black currants, but you can use red or assorted ones. Kissel can be cooked not only from frozen, but also from fresh berries. You can adjust the amount of sugar to your taste.

2. STEP 2

   

   Pour frozen berries into a saucepan. There is no need to defrost them first. The pour contains 1.3 liters of water.

3. STEP 3

   

   Place the saucepan over medium heat. Bring water to a boil and reduce heat to low. Cook over low heat, stirring, for 3-5 minutes. All berries should float to the surface.

4. STEP 4

   

   Strain the finished compote. If you wish, you can rub the berries through a sieve. I didn’t do this, but made a compote from these berries.

5. STEP 5

   

   Add sugar and stir. Return the saucepan to low heat and bring the compote to a boil again.

6. STEP 6

   

   Dilute the starch in the remaining 200 ml of cold water. Depending on the desired thickness of the jelly, you can add more or less starch. If you use corn starch, then you need to take about 1.5 times more of it, since it is weaker than potato starch. With this amount of starch, the jelly is of medium thickness.

7. STEP 7

   

   While constantly stirring, pour the diluted starch into the currant compote in a thin stream, trying to avoid the formation of lumps. Continuing to stir, bring the jelly to a boil. Cook until thickened, 1-2 minutes.

8. STEP 8

   

   Then remove the jelly from the heat and cool. To prevent a film from forming on the surface, sprinkle the surface with a thin layer of sugar or cover the saucepan with a lid.

9. STEP 9

   

   Pour the cooled jelly into glasses and serve. Bon appetit!

Comments on the recipe

Natalia M

17.10.2023

4.6

Frozen currant jelly is not only a tasty and healthy drink, but also allows you to empty the freezer of last year’s preparations) I really love jelly, both liquid and jelly-like, so when I saw a new recipe I immediately prepared it. When boiling the blackcurrants, I threw a couple of lemon balm leaves into the pan. Strained the broth through a fine strainer into another pan. The sugar was not replaced by stevioside (a sugar substitute), although the taste is a little specific, but still the dessert turned out to be very tasty and pleasant. I noted exactly 55 g of starch, I completely trust Maria in this matter) And indeed the jelly turned out to be of medium thickness, it is easy to drink and at the same time it pleasantly envelops. In general, a storehouse of vitamins from your own freezer, fast, aromatic and very tasty! Thank you!

Eleno4ka

17.10.2023

4.5

I made jelly from frozen currants. The taste, color, aroma are amazing! A wonderful, healthy drink! Thanks for the recipe, Maria!