Royal jelly: recipe with photos, ingredients, tips and tricks

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Blackcurrant usually produces a bountiful harvest. Often, housewives have a question of what to do with an excess of berries. You can grind them with sugar or cook the usual jam, but you can show originality and cook something new, for example, royal jelly. We offer detailed instructions for preparing this dish in different variations.

What you need to create a dish

Making blackcurrant jelly is easy, but the process takes some time. You can boil it in the evening and leave it to strain overnight. It turns out much more tender than blackcurrant jam.

Royal jelly has a rich vitamin composition, so you can use it to strengthen the immune system. It turns out very fragrant, transparent, red color. For cooking you will need:

• black currant (2 kg);
• 1.5 liters of water;
• 500 grams of granulated sugar for every 500 ml of black juicecurrants.

Cooking process

Select and rinse the black currants thoroughly, dry them, put them in a large heavy-bottomed saucepan. Add water and cook until the berries are soft. This will take approximately 20 minutes.

Strain the liquid through a milk filter. This will require a lot of your time: at least three hours. You can leave the berries to strain all night.

Royal Currant Jelly may stain the work area at this stage of cooking. Berry juice is washed very poorly, so be careful. Place the container with currants away from any light surfaces. Once the juice stops dripping from the filter, measure the amount.

Calculate the required number of berries for your juice. Place the juice and sugar in a jam pot and stir until the grains dissolve.

Bring to a boil and cook for approximately 9 minutes, then take a short break for five minutes. Boil the royal jelly further in fractional boils for 7 and 9 minutes. The finished jelly should immediately set on the saucer, so test this with a few drops.

You can also use the cold plate method. To do this, put 2-3 saucers in the freezer while you boil the juice and sugar. When testing jellies, remove one of them and pour a teaspoon of the hot mixture over it. Wait a couple of minutes and run your finger over the jelly. If its surface wrinkles, the jam is ready.

Pour the jelly into sterilized jars, seal andfollow the normal canning procedure.

Whole berry version

Royal jelly can also be made with whole berries. For this option you will need:

• 1 kg fresh blackcurrants, washed, stems and branches removed.
• 1 kg of granulated sugar.
• 125 ml of water.
• Table spoon of vegetable oil.

Preparing jam with whole berries

Wash blackcurrants in cold running water to remove any dirt or grit. Remove stems and any unripe berries. Place the currants in a large saucepan, add sugar, water and oil.

If you first put the berries in the pot and then everything else, the jam will not boil. Bring the prepared mixture to a boil and stir gently. Boil for five minutes, taking breaks for the same amount. You can not mix the mixture again so that the berries do not crack. So you get a royal food jelly with whole berries.

Sterilize the jars and pour the prepared product into them, close the lids and refrigerate.

Currant and strawberry variant

Some housewives pour blackcurrant jam into glasses. Royal jelly looks especially impressive when stored in this way, since its transparent red color is most clearly visible. To get new notes in taste and for a more saturated color of the product, you can add strawberries to currants.

You will need:

• 1.5kg strawberries (washed and de-stemmed).
• 1.5 kg black currants.
• 2 glasses of water.
• Juice of 1 lemon.
• 2, 5 kg of granulated sugar.

Cooking currant and strawberry jelly

Place all ingredients in a saucepan and bring to a boil over low heat. Continue to cook over a fairly high heat, stirring gently. Then pass the mixture through a metal sieve to separate the syrup. Put it in a saucepan, put it on the stove and continue to cook for about ten minutes. Check for doneness using the cold saucer method.

Once you are sure that the royal jelly is ready, pour it into clean, sterilized jars and immediately close with metal lids. The jam will keep for at least a year if you place it in a cool, dry, dark place.

Raspberry variant

The above is a recipe for making jam with strawberries, which will allow you to get a beautiful delicacy. You can also do this with raspberries. This way you will prepare the most beautiful, reddish-pink jelly that will be fragrant, tasty and very he althy.

To make this delicacy you will need:

• 5 glasses of fresh raspberries.
• 2, 5 cups blackcurrants.
• 2 glasses of cold water.
• 1 cup boiling water.
• 7 cups of sugar.
• 1 pack of liquid pectin.

Cooking currant and raspberry jelly

In a large saucepan place the raspberries, currants and 2 cups of water to make jelly juice. Bring to a boil over low heat and simmer for 15-20 minutes, stirring occasionally with a wooden spoon and rubbing the berries over the sides of the pot to squeeze out the juice.

Remove the pan from the stove as soon as the berries are soft. Place a sieve over a deep bowl. Cover it with cheesecloth and strain the mixture of berries through it. You should have 3 cups of berry juice. You will need four of them for the jelly, so take some boiling water and slowly pour it into the squeezed fruit puree to draw some more juice out of it.

While the berries are squeezing, fill a large pot with water and bring to a boil. Sterilize a few small jars. Place the lids in a small pot of water and bring to a boil.

Pour 4 cups of the squeezed juice into the washed pan. Add sugar and bring to a boil, stirring constantly. Boil for approximately ten minutes. Remove from heat and slowly add liquid pectin, stirring constantly. Pour the jelly into the jars, leaving some free space on top. Cover with lids. Sterilize for 10 minutes.

According to reviews, royal currant and raspberry jelly can be stored without refrigeration for more than a year. Also, many housewives note that it is in this combination of berries that it is possible to achieve a bright red color and transparency. In addition, the aroma of raspberries nicely complements the sourness of currants.

Mint variant

The combination of blackcurrant and fresh mint allows you to use the jam not only as a dessert, but also inas a sauce for meat, fish. In addition, you can make cream from such royal jelly, which will perfectly complement any sweet dish.

You will need the following items:

• 500 grams of blackcurrant.
• Bunch of mint.
• 500 grams of granulated sugar.
• Half a lemon.
• 5-10 mint leaves, finely chopped.

Cooking mint jelly

Wash the currants and put them together with a bunch of mint in a pot of water. Bring slowly to a boil. Stir and squeeze the berries with a spoon to crush them.

Remove the pot from the stove and cool slightly. Carefully pour the mixture into a clean cotton bag, set it over a large saucepan, and let it sit overnight. Do not squeeze the bag or stir the contents, the liquid should flow out by itself.

When all the juice has drained, mix it with sugar and juice squeezed from half a lemon. Place the pot with the mixture over low heat and cook until the sugar has dissolved.

Bring then to a strong boil and simmer for 10-15 minutes. Check for doneness using the cold saucer method. Remove from heat and stir in finely chopped mint leaves.

Cool the royal jelly. After that, pour it into sterilized jars. Store in refrigerator.

A variant of two types of currants

As noted above, various dessert creams can be prepared from berry jelly with a sour taste. Often, blackcurrants are mixed with other bright-colored berries to make jam.more beautiful. However, many people undeservedly forget about the red currant, which has a pleasant color and pronounced sourness. At the same time, reviews of the royal jelly cream, brewed from two types of currants, are very positive. How to prepare this delicacy?

It will require the following:

• Equal amount of blackcurrant and redcurrant.
• Granulated sugar - 500 ml for every 500 ml of juice.

Cook jam from different currants

Place the mixture of blackcurrants and redcurrants in a large saucepan and add enough water to cover the berries. Bring to a boil, then lower the heat and simmer for 1-2 hours, stirring in a circular motion. Remove the saucepan from the stove and spoon the mixture into a clean cloth bag with a large spoon. Place it on a metal sieve set over a saucepan and do not touch it for several hours.

Wash and sterilize jars.

As soon as all the berry juice flows out, measure its amount. Calculate how much sugar you need and add it to your juice. Put on fire, bring to a boil and cook until the jelly becomes thick. Remove the foam from the surface and pour the jam into prepared jars. Close the jars tightly with lids and let the jelly cool completely. After that, place in a cool place for storage. This jelly can be stored for at least a year.

Reviews

All housewives like this jelly. In their reviews, they offer a wide variety of cooking recipes.such a blackcurrant dessert, because every housewife has her own secrets. But at the same time, everyone agrees that jelly is much more tender than jam, since in the latter the blackcurrant berries turn out to be tough. Jelly does not contain them, so it is suitable even for babies.

As a disadvantage, it is indicated that during cooking, less vitamins are preserved in jelly than in blackcurrants grated with sugar.