Redcurrant jelly for the winter - recipes are as easy as shelling pears. Redcurrant jelly recipes for the winter with gelatin, in a slow cooker, in a cold way

Redcurrant - the berry of youth, contains a lot of vitamin A (necessary for immune system, improves vision, skin and hair condition) and due to the presence of pectins, is an active antioxidant. In addition, red currant improves blood composition, strengthens the cardiovascular system and removes cholesterol.
Red currants are low in calories, but rich in minerals in an easily digestible form. It is actively used in nutrition and cosmetology.

Red currant juice has anti-inflammatory, choleretic, laxative, hemostatic properties. Prevents nausea, improves intestinal motility.
Redcurrant is contraindicated for people suffering from hepatitis, ulcers and gastritis, as well as for hemophilia and low blood clotting.

How to make redcurrant jelly - what berries do you need

For jam, we need fresh red currants, preferably with large sweet berries. For sour currants, you will need more sugar.

Preparation of classic redcurrant jelly

To make jelly you need:

• kilogram of red currant,
• kilogram of sugar
• enameled pot/bowl or stainless steel,
• a sieve or colander with a fine metal mesh,
• wooden spoon.

Jelly making process:

• we sort currant berries, tear them off the twigs, stalks and wash them,
• put in a saucepan / bowl, add a little water (about 0.5 cup - 1 cup per kilogram of berries),
• bring the berries to a boil and cool slightly,
• grind boiled berries wooden spoon through a sieve / colander,
• add sugar to the resulting juice,
• the mass is slowly brought to a boil, then boil for 20-30 minutes over low heat. In the process of cooking, constantly stir the jelly and remove the resulting foam,
• pour the finished redcurrant jelly into sterilized jars,
• close the lids scalded with boiling water, turn the jars over,
• wrap with a towel and leave to cool for a day.

Preparation of super-vitamin redcurrant jelly

• Squeeze out the juice from fresh washed red currants. To do this, we fold a piece of clean nylon fabric or gauze in several layers, put about 1-2 tablespoons of currants, twist it into a bag and squeeze the juice into an enameled or stainless steel pan / bowl. We throw away the cake (we leave it for making compotes). And repeat the procedure until we squeeze out all the juice from the berries.
• Add sugar to the resulting juice and stir vigorously with a spoon for about 10 minutes. You will notice how the juice will thicken right before your eyes.
• We lay out the finished jelly in dry, chilled sterilized jars. Store in refrigerator or cellar.

Currant jelly should be savored spoon by spoon, drinking warm tea with cold winter evenings. Such jelly can become a sauce for pancakes, pancakes and cottage cheese desserts. Delight your family and friends with a beautiful, tasty and healthy dessert.

There are some recipes that are even somewhat frightening with their simplicity. One of them is jelly, the simplest one imaginable. This is redcurrant jelly without cooking, for the winter. It is enough just to make juice from berries, mix it with sugar and that's it. Don't believe? For greater reliability, we made a small photo report from the scene, where not only the process is clearly visible, but also the result: a light, “shaking” jelly that keeps its shape well.

Ingredients:

• 500 g red currant,
• 250 g sugar

How to make redcurrant jelly

The first thing I would like to draw your attention to is the amount of red currant. Qualitatively mix jelly can be in small portions. Don't chase quantity. The process itself is simple and does not require much effort. Pressing juice from berries through a sieve can be entrusted to small children. By at least When I was a child, my grandmother used to sit me down for this activity without any problems. So I mastered this recipe at the age of five. And I've been using it ever since with great success.

So, we take a pound of berries. Put in a sieve with a fine mesh. We wash them under running water, let them stand for a while so that the water is glass. We do not remove currants from the branches. It doesn't make sense. When the berries dry a little, put our sieve on a large bowl. We arm ourselves with a tablespoon and begin to squeeze the juice. This is done quite easily, because the juice is liquid, the skin of the currant is thin. Five minutes and you're done.

Pour sugar into the juice. And stir until the sugar is completely dissolved. This will take another five minutes.

If for some reason it was not possible to stir the sugar, then pour the syrup into a saucepan and put it on the stove, stirring constantly. I think the sugar will dissolve in a minute. Actually, this is where all the work ends.

It remains only to pour the syrup into a jar, cover with lids and put in a warm place. Never in the refrigerator! Otherwise, the jelly will not seize.

A miraculous transformation occurs due to the natural gelling agent contained in the red currant, pectin. It will take about a day for the liquid syrup to turn into jelly. Very beautiful, with a rich smell of red currant and a bright sweet and sour taste.

I keep it in the fridge because I don't sterilize jars or boil jelly. Yes, and it does not stand there for a long time - they eat it quickly enough. It's painfully delicious. I hope you will like it too.

Bon Appetit!

1 kg redcurrant,
1 kg of sugar
small mug of water

V different varieties red currants have different pectin content, so jelly according to the same recipe can turn out to be of different thickness. Currant varieties with at least 6-7% pectin content are suitable for good gelling: Asya, Bayana, Valentinovka (10% pectin), Vika, Gazelle, Dana, Marmeladnitsa, Niva, Spark (11%), Orlovskaya Star (11%) , Orlovchanka (11%), Osipovskaya, Gift of Summer (11%), Rose (11%), Yuterborgskaya.

We sort out the red currant, wash it cold water. Boil a 200 ml glass in a saucepan drinking water, pour currants there, heat over low heat for about 5 minutes, stirring constantly, until the berries burst and let the juice flow.

We wipe the currant through a sieve, discard the cake. Now we need a wide pan, the wider the better.

Pour the resulting juice into this pan, add sugar and cook over medium heat for about 15 minutes from the moment of boiling. Do not cover with a lid, let the juice slowly boil and evaporate excess fluid. It should barely boil, because gelling substances are destroyed during active boiling. Your goal is to evaporate at least 1/3 of the water.

Pour hot jelly into sterilized jars, roll it up, turn it over and wrap it with a blanket until it cools completely.

1 liter of jelly comes out of 1 kg of berries. The very next day after cooking, currant jelly turns into a real, thick one, as if with gelatin. And what a vibrant color! And the aroma! If there is not enough pectin in the berry, the jelly according to this recipe may thicken and only after 3-4 weeks, so do not panic if you still have juice in the jar the next day.

This is the easiest way to make currant jelly. If you have a juicer, you can first squeeze currant juice, then add sugar to it (250 g of sugar per 200 g of juice), bring to a boil, but do not boil, roll into sterilized jars.

This year I tried to reduce the cooking time from 30 minutes (as it was originally indicated in the recipe) to 15 minutes, the result is exactly the same - quite thick and delicious jelly, so I corrected the time in the recipe.

And now to understand the process. In some berries, and currants - red and black - among them, there are substances (pectins) that form gels in the presence of sugar and acid. There is acid in the berries, add sugar, leave to stand - here you have jelly, provided that there is enough sugar. If not gelled, add sugar and leave again. But if we boil the juice or dilute it with water, we reduce the amount of pectin. That is, if the juice is too diluted or boiled too much, it may not gel. But there is a way out in both cases - you need to reduce the water content in the broth. How? We heat the juice in a wide saucepan so that the excess liquid only boils slightly and evaporates, evaporate by half, leave in a cool place for gelling. In the process of gelling, do not touch, do not interfere with or move the jar, let the bonds form quietly. That, in fact, is all, now you will approach the process of cooking jelly from red, and any other, currant consciously.

If it didn’t work out, add a little sugar and again boil the juice one and a half to two times and you should get exactly jelly, it has been tested in practice!

Red currant is valued for the content of the whole set useful substances and micronutrients. It contains pectin, folic acid, vitamin complex group B, iron. In summer, the berry is available, but it will not work to freeze a large amount, but in winter, when the body is weakened by beriberi, you will not find it anymore. The best option- make redcurrant jelly with my own hands. It's very tasty healthy treat for the whole family, which will support health in cold period of the year. The calorie content of the dish will not harm your figure.

Each housewife has her own secrets for preserving currant jelly. Some are cooked hot, others cold. Small cans are used, they are rolled up with a key or a euro cap. Here are some tips for making jelly:

• Do not use metal objects to turn berries into puree, this increases the likelihood of fruit mass oxidation.
• Instead of instant gelatin, use natural pectin, which is healthier than artificial powder.
• Use to obtain a dense jelly structure. This ingredient will add an additional amount of useful substances to the finished product.
• The berries themselves are sweet. Some cooks do not add sugar, being content with the glucose of the currant itself. Others prefer to sweeten the dish to reduce the risk of oxidation, spoilage of the blanks.
• Before starting conservation, pay attention preliminary preparation wash containers, jars well, sterilize.
• Filter thick juice from berries through gauze, exclude cuttings or cake from getting into the finished mass.

How to make jelly without cooking

Start the jelly making process with proper preparation. The berries should be washed well, cut off the cuttings, trying to crush the fruits.

1. Then dry the currants well so that the remaining water does not get into the final product.
2. To puree, use a wooden pestle, blender, or a quality juicer. You can not crush the berries with an iron object or twist in a meat grinder.
3. Then carefully squeeze the resulting mass through a dense cheesecloth or sieve.
4. Jelly juice is ready.
5. Add sugar to the resulting liquid, stir until completely dissolved. The method of partial heating of the juice is known (a microwave is used with a mode not higher than 40 degrees), this increases the rate of dissolution of granulated sugar in the liquid.
6. Pour the finished syrup into containers and close.
7. The resulting sweetness will be stored until spring without significant loss of taste and benefits.

with gelatin

If you want to make jelly beautiful color with a dense consistency, use gelatin. The substance does not cause much harm to the body in limited doses. Gelatin will help the dish stay in its original shape longer (it is used to make marmalade). Necessary ingredients for making jelly:

• red currant (150 grams);
• gelatin (2 tablespoons);
• water (600 ml);
• lemon juice(1 tbsp.);
• granulated sugar to taste.

step by step recipe:

1. Before cooking, soak the gelatin in warm water 35 minutes. Take about 1 cup of water per 1 tablespoon of the substance.
2. After the gelatin is completely dissolved, add sugar to it, bring to a boil, let cool slightly.
3. Grind the pre-washed and dried berries through a sieve, strain well.
4. Mix the squeezed juice with a warm gelatin solution, to which add lemon juice.
5. Stir the resulting mass until smooth. It is not necessary to heat and boil, the temperature of water with gelatin is enough for the complete dissolution of sugar in jelly.
6. Pour the resulting product into containers until it cools completely.

Cold way through a juicer

The method of making jelly jam in five minutes with a juicer is faster and more convenient. Required components:

• boiled water 0.3 l;
• red raspberries 0.5 kg;
• sugar 0.5.

Step-by-step instruction seaming jelly "five-minute":

1. Peel the currants from cuttings, wash well under running water and dry. The ingress of raw water into the finished dish causes a fermentation process that will ruin all your preparations.
2. Put water on fire and gradually add sugar to it (its amount can be reduced if the fruits are sweet).
3. Pass the prepared berries through the juicer, mechanical processing is very fast. The juice is pure, it is used without additional filtration.
4. Mix the resulting product with sugar syrup, bringing to a homogeneous consistency.
5. Sterilize the container before canning.
6. Pour the resulting delicacy into jars (roll up tightly).
7. Ready meal will keep in a cool place for up to 12 months.

No gelatin

Jelly from two types of currant looks spectacular and unusual (as in the photo in a glossy culinary magazine). For piquancy, you can leave whole berries of both varieties or one of your choice. Jelly Ingredients:

• red currant 1 kg;
• black currant 0.5 kg;
• granulated sugar 1.5 kg;
• white dry wine 100 ml.

Easy step by step recipe:

1. Pre-prepare red currants, clean from legs, antennae, damaged areas. Grind it through a sieve or squeeze it with a meat grinder. Next, separate the juice through a tight cheesecloth (reserve two handfuls of whole berries for further decoration).
2. Peel the blackcurrant thoroughly (following the example of the red one), leave it whole.
3. Strained red currant juice mix until the sugar is completely dissolved. It is better to heat the mass to 40 degrees, this will allow you to quickly get a homogeneous syrup.
4. Add black currants and red currants, half a glass of wine. Alcohol will allow the dissolved sugar to quickly penetrate into whole berries, the jelly will not deteriorate.
5. Pour the dish cooled to room temperature, banks periodically turn over. This proportion will give a beautiful effect - the berries will be evenly distributed throughout the volume.

Jelly from a mixture of juices of red currant, raspberry and gooseberry

If you have raspberries and gooseberries at your disposal, make delicious platter with the addition of red currant juice. Mix Ingredients:

• gooseberries - 0.5 kg;
• raspberries 1 kg;
• red currant 1 kg;
• water 0.5 l;
• gelatin 120 grams;
• water 0.5 l.

Carry out the preparation according to the following scheme:

1. Peel and rinse the berries under running water, remove all roots and rotten fruits, because of them the jelly runs the risk of becoming moldy.
2. Soak gelatin in warm boiled water for 30-40 minutes.
3. Process the berries individually in any convenient way (meat grinder, sieve, mortar and pestle), mix the resulting juices in turn, mixing with sugar.
4. Let the liquid stand for 15 minutes, check the quality and completeness of the dissolution of the sand. If necessary, repeat the procedure.
5. Mix dissolved gelatin and juice.
6. Jelly-like dessert is ready, it remains only to pour into containers.

Currant with oranges

Currant jelly with oranges is very useful in winter, it preserves maximum amount vitamins. Constituent components:

• 5 kg of red currant;
• 5 kg of sugar;
• 1 kg of orange.

Step by step recipe:

1. Prepare the berries.
2. Wash and dry the oranges, cut off the stems.
3. Pass the currant through a juicer.
4. Grind citrus fruits in a meat grinder or blender.
5. Mix the resulting puree and juice, adding sugar.
6. Heat the mixture in an enamel saucepan to 60 degrees, stirring constantly to dissolve the sugar. You can not cook the mass, it causes a loss of vitamins.
7. Let the jelly cool and pour into a sterile container. Put the blanks in the refrigerator.

Instead of gelatin, order agar-agar, it is healthier and more practical to use. Required Ingredients:

• red currant 1 kg;
• water 300 g;
• sugar 300 g (for sweet berry);
• vanillin 1 g;
• agar-agar 3 tsp

Step by step list of actions:

1. Press and filter the berries through 4 layers of gauze.
2. In hot boiled water, add 1/5 juice, vanillin, agar-agar; let the ingredient swell for an hour.
3. Add sugar to juice and stir.
4. We combine the obtained components and beat thoroughly with a whisk.
5. The finished product is poured into clean molds.

Diet without sugar on fructose

Low-calorie fructose redcurrant jelly will provide you with the opportunity to indulge your own body with a treat without fear of extra centimeters at the waist. This recipe is indispensable for diabetics. Jelly Ingredients:

• currant 500 g;
• fructose 150 g;
• gelatin - 30 g;
• dry wine (any - white or red) 100 ml;
• boiled water 250 ml.

How to cook diet currant jelly on fructose:

1. First, soak the gelatin for 40 minutes in warm water.
2. Till time will pass soaking, peel, rinse the berries well. Do not leave cuttings on them, which will ruin the entire batch.
3. Mix fructose with wine.
4. Crush the currants with a wooden pestle in a mortar.
5. Pour gelatin into the resulting liquid syrup and add fructose.
6. Mix everything well and leave to infuse for 15-20 minutes, covering the dishes with a lid. Use only enamelware or ceramics.

What to do if the jelly does not freeze

Why does the jelly not thicken after several hours of waiting? Do not rush to panic, this dish freezes after 2-3 hours or even after a week. But if "woe" happened, there is a way out:

• The problem arises from low-quality gelatin or a small amount of natural pectin. Pour the berry mass into a saucepan and heat a little, separately dilute an additional portion of gelatin in a small amount of water. Pour it into the heated juice, mix well and pour into molds.
• Even the most strict observance of the recipe points does not guarantee the desired result, the reason for this is certain fruits. Citrus fruits and gooseberries contain a lot of acid, which dilutes the gelatinous mass. Before cooking, pour boiling water over the fruit, this will reduce the acidity of the environment of the final product.
• Add high-quality wine to jelly, cheap alcohol destroys the structure of gelatin and agar-agar algae by the action of benzene compounds. This will ruin your entire workpiece.
• To “save” the jelly, make an additional portion of currant juice by adding an increased portion of the gelling agent to it. Combine both parts and mix well.

Video

When currant bushes begin to be covered with red berries on your site, at first it is very difficult to harvest in jars, everything somehow goes more into the mouth. And it is directly felt how the body was filled with vitamins. But you need some vitamins for winter period save. How to do it so that it is tasty and healthy, fast and easy? The best option is to cook delicious redcurrant jelly for the winter.
When the cold comes, this preparation can be eaten as an independent dessert, and added to other delicious and original dishes.
best view currant for making jelly is red. It is she who contains the most gelling substances in its composition, due to which it is well stored almost until spring, natural pectin helps to cook thick jelly. If desired, you can mix red and black currants. By the way, in terms of the amount of vitamins, red berries are slightly inferior to black ones. But on the other hand, red currants make a beautiful and transparent jelly of bright color.

Taste Info Jam & Jam

Ingredients

• water - 120 g;
• sugar - 500 g;
• red currant - 600 g;
• cherry and currant leaves optional.

How to make redcurrant jelly for the winter

In order to cook redcurrant jelly, use ripe berries.


First, clean the berries from the stalks. Then rinse them and pour them into a saucepan. The stalks can be dried and added to tea in winter for flavor.


Pour purified water into a saucepan and place over moderate heat.


Boil the currants for 10 minutes on the stove and move the saucepan to the table.

In a clean deep container, wipe the whole berry along with the liquid. From the cake, you can make fruit drinks or cook compote by pouring boiling water in a saucepan.


Pour the grated currants back into the saucepan and add sugar to it.


To give additional flavor, you can throw a few leaves of currant or cherry there.


Boil the red currants over low heat for 20 minutes, periodically removing the foam with a wooden spoon.

teaser network

Discard the leaves from the finished jelly and pour it into small jars that need to be sterilized beforehand.


The very next day, a beautiful and bright blank for the winter hardens and the desired consistency is obtained. Store homemade redcurrant jelly in your pantry.


You can serve this jelly with pancakes, pancakes, ice cream or just with tea as a snack.

Redcurrant jelly "Five minutes"

Such a recipe is suitable for especially busy housewives, for whom every minute is worth its weight in gold. For 1 kg of currants, take 1.3 kg of sugar.


Pour currant berries with cold water and leave to stand for 3 to 5 minutes. Then rinse, drain the water, dry the berries.
Add sugar, mix, pressing the currants a little with a spoon so that it releases the juice faster. Let it sit like this for 10-15 minutes.
As soon as you notice that the currants have released juice and the sugar begins to melt, mix immediately and send the dishes with berries to the stove.
Set the fire to maximum and stir constantly. After 3-4 minutes, foam will begin to form quickly, and the jelly itself will boil. Without ceasing to interfere diligently, boil for 5 minutes from the moment of boiling and remove from heat.
Wipe the resulting mass through a sieve, then bring it to a boil over a fire and immediately lay out such a quick jelly in jars.

Redcurrant jelly without cooking

Turn the washed and dried currant berries into puree. This should be done without the use of metal objects, a mortar and pestle are best suited.
Squeeze the resulting mass through a sieve, and you will get natural currant juice.
Now add sugar and, constantly stirring, bring it to complete dissolution in currant juice. To slightly speed up this process, heat the container with currants on fire, but it is only to a warm state, this jelly cannot be boiled and boiled.


As soon as the sugar is completely dissolved, you can pour the jelly into jars, cork with nylon lids and send it to the cellar or refrigerator for storage.
For this method of preparing jelly, the following proportions of products will be required: for 1 liter of currant juice, 1.5 g of granulated sugar.

What if the jelly doesn't set?

If you did everything right, then the jelly will begin to solidify already in the process of shifting it over the banks. The more it cools, the more jelly-like it becomes. But if you see that the jelly is fluid and does not solidify, pour it back into the container and boil for another 3 to 5 minutes.
How to determine that the jelly is already ready? Tilt slightly into different sides dishes in which you cook currants. If the syrup begins to linger on the walls in the form of a pink viscous coating, then you can already lay out the jelly in jars.
There is another longer, but more reliable way. Pour a little hot jelly into a bowl or cup and leave to cool completely, if it has not thickened, then it should be boiled even more or gelling additives should be added.


The reason that the currant mass does not thicken may lie in the small evaporation of the liquid or not in large numbers Sahara. Add a little more granulated sugar, and in order for the liquid to evaporate better, take wide dishes for cooking, thereby increasing the area of ​​\u200b\u200bcontact of the currant mass with air. The narrower and taller the dish, the longer it takes to cook the jelly.
You can use thickeners, add a little gelatin or gelfix. But it is best to use natural agar-agar. It has absolutely no extraneous specific smell and taste, the only drawback is that it can not always be found on the free market.

Helpful Hints:

• To speed up the process, you can not immediately cut off the branches, but boil the currants along with them. The main thing then, when you wipe through a sieve, is to prevent the twigs from getting into the jelly.
• Always try to wipe the currants through a sieve while they are still hot, so you can squeeze the maximum amount of juice from the berries and the jelly does not start to harden yet.
• According to the same recipes, you can cook assorted currant jelly. The basis of such an assortment should be red and white currants, since they the largest number gelling agents. For example, you need to take 3 glasses of them, and add one more glass each black currant and raspberries. You can also make currant jelly in combination with gooseberries, this berry also has excellent gelling properties.
• Currant jelly can be used as a sauce for curd soufflé, cereals, dumplings or cottage cheese casserole.
• For straining, use the finest sieve so that the jelly is transparent. If there is no such strainer, you can use multilayer gauze for this purpose or new (not too expensive) 40 den women's tights. Best Option there will be a piece of old nylon net tulle like "veil" or "organza". The tulle needs to be folded in half, the interlacing of the threads is quite dense, such a fabric will not stretch like gauze or tights, so it will be possible to strain the jelly at a time without the remains of cake.