The best recipes for making blackcurrant marmalade at home

Selection and preparation of berries

Collected blackcurrants can be stored in the refrigerator for up to 3 days, but still, to preserve the maximum amount of vitamins and nutrients, it is better to start cooking as quickly as possible.

To make homemade marmalade, it is better to use slightly brown berries - they contain much more of their own pectin, which means the marmalade will hold its shape better. But even if your fruits are fully ripe, don’t despair, the marmalade will still turn out great. Moreover, if gelatin or agagr-agar is used as a gelling agent.

Before cooking, remove debris and twigs from the berries, rinse them in plenty of cool water, and dry them to remove excess moisture on paper towels or a sieve.

The best currant marmalade recipes

Blackcurrant marmalade in the oven

• currant berries – 1 kilogram;
• water – 50 milliliters;
• sugar – 600 grams.

Pour water over the berries and blanch over low heat for 2 minutes. After that, put them on a sieve and grind them using a wooden spoon. Mix the homogeneous currant puree with sugar and put it back on the fire. Boil the mixture until thickened, stirring continuously with a spatula.

Checking the readiness of the berry mass: drop a small amount of liquid onto a cold, dry saucer; if the drop does not spread, then turn off the heat.

Place the berry mass on a baking sheet covered with parchment in a layer of 1.5 centimeters. We will dry the marmalade on the top shelf of the oven, with minimal heating power and the door slightly open. Good air circulation will significantly speed up the drying process.

We determine the readiness of the marmalade by the dried out top crust. Remove the dried layer from the paper and cut into portions.

The Pokashevarim channel will be happy to share with you a recipe for homemade black and red currant marmalade

Recipe for currant marmalade with gelatin

• fresh or frozen black currants – 400 grams;
• water – 200 milliliters;
• granulated sugar – 300 grams;
• gelatin – 30 grams.

Soak gelatin in 100 milliliters of water. Add the rest of the liquid to the clean and sorted berries.

Place the bowl over medium heat and blanch the currants for a few minutes. After this procedure, the berries will soften and the skin on them will burst.In this form, puree the currants using an immersion blender and pass through a metal sieve.

Return the saucepan with the homogeneous currant mass to the heat and add granulated sugar. Constantly stirring the mass with a wooden spatula, wait until the sugar is completely dissolved.

At this point, the gelatin has already swollen well and can be added to the hot mass. Attention: the liquid should not boil! Therefore, after we have combined gelatin with berry puree, turn off the heat and stir the mass until smooth.

At this stage, the finished marmalade is still liquid, so in order to give it the required shape, the mass is poured into suitable molds. This could be silicone ice cube trays or a large flat plate.

Blackcurrant juice marmalade on agar-agar

• black currant – 400 grams;
• water – 80 milliliters;
• sugar – 150 grams;
• agar-agar – 1 tablespoon.

First, prepare agar-agar. To make it swell, fill it with water and let it brew for 15 minutes.

In the meantime, let's take care of the currants. We pass clean berries through a juicer or punch them with a blender and filter through cheesecloth. If you really don’t want to bother with processing the berries, then take ready-made currant juice. Last year's supplies are perfect for this.

Pour the juice into a saucepan and mix with sugar. Cook the syrup for 5 - 7 minutes. During this time, the crystals will completely dissolve. Add the gelling agent and cook the marmalade for another 5 minutes.

Pour the finished berry mass into molds and let it harden at room temperature for 2 – 3 hours. There is no strength to wait: put the containers in the refrigerator, and in half an hour the dessert is ready!

Cooking tricks

• To ensure that the finished marmalade easily “pops” out of the molds, large containers can be covered with cellophane or cling film, and small containers can be greased with a thin layer of vegetable oil.
• When drying the marmalade in the oven, also grease the paper on which the layer will be located.
• Additions in the form of cinnamon, vanilla sugar or star anise will help change and complement the taste of marmalade.
• The finished marmalade, at your discretion, can be sprinkled with granulated sugar or powder.