Blackcurrant jelly
5 servings
60 minutes
Black currant jelly is the true embodiment of summer flavor and freshness. This dessert, inspired by Russian culinary traditions, combines the sweet-sour aroma of black currants with light citrus notes of lemon and orange. Sugar enhances the natural richness of the berries, while vanillin adds softness and refinement. Gelatin gives it a dense yet tender texture, allowing the jelly to melt in your mouth. Historically, black currants held an important place in Russian cuisine; they were used for jams, tinctures, and desserts. This jelly makes a wonderful addition to morning toast, desserts or simply as a refreshing treat on a hot day. Serve it chilled and enjoy the depth of flavors and aromas that evoke memories of summer gardens.
1
Sort the currants, wash them, sprinkle with sugar, and leave for a few hours (overnight is fine). Pour gelatin into 100 ml of cold boiled water and let it sit for 2-3 hours.
- Blackcurrant: 350 g
- Sugar: 120 g
- Gelatin: 1 teaspoon
2
Finely chop the lemon and orange (preferably with a very sharp knife to cut rather than crush), add to the berries, put on the heat, bring to a boil, and boil for 10 minutes.
- Lemon: 0.3 piece
- Oranges: 0.3 piece
3
At the end, add swollen gelatin and vanillin, bring to a boil, and turn off. When it cools down, pour it into a pre-sterilized jar. Use as needed.
- Gelatin: 1 teaspoon
- Vanillin: pinch
