Homemade Blackcurrant marmalade

Bright, beautiful, from ordinary products, melts in your mouth! Homemade black currant marmalade is prepared with agar-agar. It is much healthier and more natural than what is sold in the store. And if you add other berries to the currant, you will get an interesting and pleasant taste.

Ropotushka

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Blackcurrant

500

Sugar

250

Water

Agar-agar (the quantity may be different — see step 6)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 97 % 38 g

146 kcal

GI: 21 / 0 / 79

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to make homemade marmalade from black currant? Prepare the products. Currants can be used both fresh and frozen.
Step 2:
To start, sort the berries by removing twigs, leaves and small debris. Rinse well in several waters and dry, draining excess water through a colander.
Step 3:
Place the berries in a deep container in which it will be convenient to work with an immersion blender. Chop the berries well until smooth. Alternatively, you can use a stationary blender, chopper or meat grinder.
Step 4:
Pour the berry puree into a saucepan, cover with sugar and mix well.
Step 5:
Put the pan on medium heat. Stirring constantly to dissolve the sugar well, bring the mass to a boil. Turn down the heat and cook for another 15 minutes.
Step 6:
Before using agar-agar, carefully read the instructions on the package. Since it can be different, the necessary proportions of berries and agar-agar are necessarily indicated there. While the currant is boiling, heat a little water (it should be warm, but not hot) and pour the necessary amount of agar-agar with it. Leave it to swell for 5 minutes.
Step 7:
Pour the swollen agar-agar into a saucepan with currants and mix well until smooth. Cook, stirring, so that the agar-agar does not burn, for another 10 minutes.
Step 8:
Leave the resulting mass to cool for 10-20 minutes. Then pour it into the mold. Any form can be used — glass, enameled, silicone. If the latter, then just pour warm marmalade into it. If from another material, then cover the bottom and walls with cling film so that it is convenient to extract the frozen marmalade. Leave for about an hour in a cool place. The longer the marmalade will stand, the denser and tastier it will turn out. I leave it overnight.

Cut the finished marmalade into portions. I recommend trying it first when it's ready. Since the taste of berries can be very different, it can turn out either too sweet or too sour. After that, sprinkle the marmalade with coconut chips or sugar.

The marmalade sprinkled with coconut shavings retains its shape well. But sugar makes it wet. Therefore, sprinkle the marmalade with sugar just before serving.

Why agar-agar sometimes does not freeze, how to work with it correctly and avoid annoying mistakes, as well as all the subtleties of cooking various dishes with this gelling agent read the article about agar-agar .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.