Red currant jelly in a cold way and by cooking: we make preparations for the winter. Red currant jelly without cooking Red currant jelly

This year, red currant bushes pleased with a large harvest. It was planned to make a lot of different preparations for the winter from favorite berries. One of the most favorite currant delicacies is undoubtedly jam - jelly.

Homemade redcurrant jelly is an incredible combination of sweet and sour taste with a bright note of berry aroma and a thick jelly structure, everyone in our family loves it. If you also have a sweet tooth, then be sure to use my simple and step-by-step recipe with a photo and prepare such a tasty, healthy and beautiful redcurrant preparation for the winter.

We need:

• red currant 0.5 kg;
• sugar 0.5 kg (to taste);
• water 50 ml.

How to make redcurrant jelly

Collect red currant berries with your own hands or buy. Berries should be ripe, bright red, without defects. Red currants do not separate well from the twigs, but this will not be a problem. For this recipe, berries on a twig are suitable.

Rinse the currants, remove the leaves, if any. Pour the red currant berries into a convenient container, add water, send to the fire.

Bring to a boil over very low heat while stirring constantly. The berries should become soft and the skin should burst.

Rub the berries through a sieve. For jam, there will be juice with pulp, and skins and bones will be an excellent basis for compote. The cake can be divided into parts and put in bags in the freezer.

Pour juice with pulp with sugar, and mix. Send to fire. Cook over low heat for 7 minutes.

Pour jam - redcurrant jelly into prepared jars. As it cools, it will immediately begin to thicken and gel.

Roll up the jars with a special key. Flip. Cover with a warm towel. After cooling, remove the quick jam - red currant jelly for storage in a dark and cool place.

captivating fragrance, bright color, jelly structure, magical taste - relatives and guests will be delighted. Delicious thick redcurrant jelly is a delicacy, of course, worthy of becoming a favorite and a frequent guest on every table. The usefulness of this blank goes off scale, therefore, you need to prepare more such jelly for the period of winter cold.

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 is to make redcurrant jelly with your own hands. This is a very tasty, healthy delicacy for the whole family, which will support health in the cold season. 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 agar-agar to get 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 to the preliminary preparation of containers, wash the jars well, sterilize.
• Filter thick juice from berries through gauze, exclude cuttings or cake from getting into the finished mass.

How to make redcurrant 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. A 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.

How to make with gelatin

If you want to make a beautiful color jelly with a dense texture, 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 tablespoon);
• granulated sugar to taste.

Step by step recipe:

1. Before cooking, soak gelatin in warm water for 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 currant jelly recipe 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 instructions for rolling jelly "five minutes":

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. The finished dish will be stored in a cool place for up to 12 months.

Red and black currant berry jelly without 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;
• dry white 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, turn the jars periodically. 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 a 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.

How to cook currants 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.

Making homemade jelly with agar-agar through cheesecloth

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 berries);
• 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. Bye 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 recipe: making gelled jam without heat treatment

Redcurrant jelly is a storehouse of vitamins, most of which can be lost during the heat treatment of berries or fresh juice. Use proven and reliable recipes for making gelled jam without exposure to high temperatures. Watch the video recipe below with step-by-step instructions on how to make jelly without cooking. This method is very practical and affordable, takes less time and effort. You will be able to pamper yourself, your household with a fragrant, healthy treat.

Bright red with a sweet and sour taste, red currant berries are little used for food in their original form, but they are a product from which many can be prepared. delicious dishes. From currants you can cook compotes, juices, fruit drinks, add as a syrup to milkshakes, use as a filling for pies, make sweet and sour sauces, jams, jelly.

Calorie content and composition

The calorie content of red currant berries is 39 kilocalories per 100 grams of product. The composition includes: 0.6 grams of protein, 0.2 grams of fat, 11 grams of carbohydrates.

There are a lot of iron, tannins, pectin, carotene in the berry. The potassium content is also high, which is good news for people suffering from heart and vascular diseases.

It has a significant supply of vitamins A, C, R. In terms of the content of vitamin C, red currant is inferior to the undisputed leader in this regard - black, however, in comparison with raspberries or strawberries, it is no less in it.

What is useful?

Vitamin A is important for the health of the skin, hair, bones, promotes the growth of new cells, slows down the aging process, provides strong immunity and good eyesight. Year-round eating of these berries will help maintain health and youth for many years.

For people on a diet, red currants are an indispensable component of the diet. In addition to the properties listed above, it contains few calories, so it has a place in diet menus as a source of vitamins. In addition, it is widely used in cosmetology: currant masks provide face skin tightening, have a cleansing and healing effect.

People with a sick heart should definitely make friends with the fruits of red currant, because they have a beneficial effect on cardiovascular activity, provide heart attack prevention due to the high content of potassium and iron.

The culture helps to excrete salts in the urine. By ensuring the removal of excess fluid from the body, it makes it possible to prevent the appearance of bags and swelling under the eyes.

Those suffering from atherosclerosis are required to include red currants in their diet. The pectins contained in it contribute to the excretion of cholesterol and, accordingly, prevent the formation of atherosclerotic plaques.

It also makes it possible to improve intestinal motility. People suffering from chronic constipation can use an infusion, which is made from 3 tablespoons of red currant fruits, brewed with a glass of boiling water, as a solution to the problem.

An infusion can also be made from the leaves: they are poured with 1 glass of water and heated in a water bath for ¼ hours. The use of such tea will help those who suffer from cystitis, hypovitaminosis. As for the juice, it is tasty, quenches thirst, tones and has a tonic effect.

Note to pregnant women: the berry helps to ease toxicosis, overcome the state of nausea, and stop vomiting.

In general, the spectrum of action of the product is quite wide - it has anti-inflammatory, antipyretic, analgesic, choleretic, laxative, hemostatic, anti-allergic effects.

Contraindications

For all its usefulness, in some cases the fetus may be contraindicated. It causes exacerbation in ulcers and in those who suffer from hepatitis and gastritis.

With low clotting, hemophilia, red currants should be forgotten.

Also, do not use it for those who have an individual intolerance or allergy to this product.

In addition, in some cases, currants can increase the sensitivity of the teeth, so people with sensitive tooth enamel should eat them carefully.

Proven Recipes

Red currant jelly for the winter

If you are one of the lucky ones who have a dacha, and bushes of a magical berry called red currant grow on it, it would be a crime not to use the fruits of a miraculous shrub. Caring mothers and grandmothers will be able to please the household with such a delicious product as jelly. It doesn’t take many ingredients to create this delicious dessert, but it takes a lot of work to enjoy a tasty and healthy dessert dish in winter.

You need to take 3 kg of berries and sugar, that is, a ratio of 1: 1. Accordingly, for any weight of berries, take the same number of kilograms of granulated sugar.

Carefully sort out the main ingredient - remove leaves, stalks, twigs, spoiled berries. Rinse the sorted product first in a container, then put it on a sieve and place it under running water, washing it a second time. Let the water drain.

It is important to choose a good dish: the bottom should be thick, the lid should fit snugly. Pure currant is transferred to it. Juice is squeezed out with a pusher. After that, the cooking container is tightly covered with a lid. Initially, make the flames of the fire bigger. When heated, the berries will burst, releasing juice. After boiling the brewing mass, make the fire smaller. After half an hour, the berries will be boiled, and the mass will decrease in volume (boil down).

Take a fine sieve. The berry is rubbed through it. This should be done in parts, carefully. The pectin found in the currant is found in the skin and pulp - it is important not to lose the beneficial substances. The remaining cake from a zealous hostess can serve as a raw material for compote.

The currant berry puree obtained as a result of rubbing should be mixed with sugar until it is completely dissolved. The container with the mixture is sent to the gas stove. Bring to a boil and then cook for 20 minutes.

It is important not to overcook, because with a long boil, the color of the delicacy may turn out not bright red (as expected), but a brown hue. In order to avoid burning and uniform heating of the mass, it should be stirred periodically, remove the foam formed on the surface.

Prepare 4 half-liter jars (wash, sterilize), boil 4 seaming lids. Alternatively, parchment paper can be used.

The uncooled mass is laid out in sterilized warm jars. It is closed with lids or clean parchment paper in several layers. Store in a dry, dark place. In the case of using parchment, you should be aware that the moisture will gradually evaporate, and in the container you will get a kind of marmalade, which can even be cut into pieces.

Redcurrant jelly with gelatin

Consider step by step instructions cooking.

• Gelatin is soaked in water for half an hour (a glass of water is spent on a spoonful of gelatin).
• Thoroughly washed currants are rubbed through a sieve.
• The resulting mass is poured with half a glass of water. Then it is heated to boiling point, boiled for about 5 minutes, periodically mixed with a spoon.
• The mixture is filtered through gauze. Sugar and lemon juice are added to the resulting broth. The solution is brought to a boil.
• Gelatin is added. When stirred, it should completely dissolve. Berry juice is added, the prepared molds are filled with the resulting liquid.
• The jelly is chilled. The frozen mass is served to the table. As a decoration, you can use selected berries, cream with a mint leaf, a little chocolate or coconut chips.

Redcurrant jelly without cooking

During the cooking process, the loss of vitamins will be inevitable. In order to save the vitamin supply of the product as much as possible, you can prepare a delicacy without heat treatment.

For cooking, you need only two ingredients - a pound of sugar and a pound of berries.

It is not difficult to cook such jelly at home:

• grind the washed and sorted berries with a meat grinder or food processor;
• add sugar, which should be stirred until dissolved, if necessary, you can add a little hot water(approximately 50 ml);
• Distribute the resulting mass into molds, and then send it to the cold.

Jelly is not used in this recipe; its role is played by the pectin contained in the berry. Of course, this jelly will not have such elasticity as in the previous version, however, the benefits for the body will be an order of magnitude higher.

Redcurrant jelly without gelatin

Similar to the previous recipe, berry pectin will act as a gelling agent.

The proportion of berries to sugar is three to two. For example, for 300 g of berries we take 200 g of sugar and 50 ml of water.

• Immerse a clean berry in water, bring to a boil. Boil the berry, crushing it with a slotted spoon, tamping and chopping.
• Add granulated sugar, cook the mixture for about five minutes until the sugar is completely dissolved.
• Strain the thick brew through gauze, then distribute the liquid obtained after straining into prepared forms.

Jelly made from freshly squeezed or frozen redcurrant juice

A kilogram of granulated sugar is taken per liter of juice. When using currants of a gelling variety, sugar can be taken half as much. Sugar is added to the juice, which is stirred until a homogeneous mass is obtained. This mixture is placed in a saucepan with a thick bottom, brought to a boil, boiled for no more than 5 minutes.

This method is applicable in summer time for canning for the winter, and in autumn and winter with the help of a frozen product will diversify the menu, strengthen immunity and health.

Fresh berries are a storehouse of vitamins and minerals. However, it is not always possible to consume the product fresh. The way out of the situation may be the use of frozen berries. Pre-washed and dried berries are laid out on a tray in one layer, placed in the freezer compartment of the refrigerator. Then divided into portions, portion bags are placed in the storage compartment, where they can be stored for up to a year.

There is another option for freezing a vitamin - freezing juice. In this case, you will have to tinker, but such a preparation will make it easier to cook dishes in the future.

The harvesting process begins with the classic preparatory stage: the berry is sorted and washed. It does not make sense to dry it in this case, since in the future the currants should be boiled for a couple of minutes in boiling water, mashed to a consistency similar to mashed potatoes. From this mass, juice should be squeezed out with gauze. This process is quite labor intensive. Therefore, the owners of juicers are very lucky: handmade can be easily replaced by a mechanical one, and this stage of processing is quick and simple.

Further, sugar is added to the resulting juice according to the taste of the purveyor, and taking into account the purpose of further use. If the hostess plans to cook compotes, then it is advisable to add sugar during the cooking process. If ice cream syrup is being made, then sugar is added immediately.

You can freeze juice in ice bags (in this case, red cubes can be used to cool drinks, which will look aesthetically pleasing and add new taste sensations), in a special container for freezing, in bags taken from juice.

This frozen juice can also be used to make jelly in winter time, the recipe for which was discussed earlier.

A prudent hostess will always provide her family with healthy, tasty and wholesome food regardless of the season. Redcurrant in this list is given one of the most honorable places.

See the next video for the recipe for making redcurrant jelly.

Redcurrant is an extremely vitamin berry, but not everyone likes its specific sour taste. A compromise option in this case is the preparation of sweet redcurrant jelly for the winter. It turns out a delicate, thick texture with a pleasant berry aroma. Recipes without boiling and without sugar allow you to save all valuable substances, and mixtures with sugar, spices, gelatin make the red berry a favorite sweet for tea in winter.

Berry preparation is added to pies, pancakes, buns

Jam, jam and marmalade are made from whole or crushed berries that have been boiled in syrup. The basis of berry jelly is filtered juice. The advantage of homemade preparations is that you can cook it with any amount of sugar. Adherents healthy lifestyle put it 2 times less than berries. The priority ingredient is gelatin, although pectin, agar-agar can be used.

If you want to keep as many nutrients as possible in the product, then you should choose the method without cooking. In this case, it is enough to add a gelling agent, sugar to the squeezed and filtered juice and pour it into jars. Recipes with boiling are more practical, as they allow you to keep the product longer.

Assorted will turn out with a richer taste

Signs of readiness:

• the mass has decreased by 2 times and slowly drains from the spoon;
• the foam is concentrated in the center of the container;
• large bubbles began to form on the surface;
• a drop of jelly solidifies in cool water without spreading.

Two heat treated jelly recipes

To prepare a tasty and fragrant, and most importantly healthy currant delicacy, heat treatment should be minimized, since high temperatures destroy vitamin C and coumarins, which are extremely valuable for human immunity. Even without gelatin, you can achieve the density of the berry mass.

The classic recipe for cooking for the winter is a five-minute. After boiling, the berries are boiled for exactly 5 minutes. During this time, they manage to give a lot of juice and disinfect.

You can prepare the best currant jelly in a different way, but it will take 15 minutes to cook:

1. Move the peeled currant (1 kg) into a basin and pour a glass of water.
2. Put the container on fire. When heated, the berries will begin to burst.
3. Currant juice is poured into a separate container. The remaining fruits are ground through a sieve, squeezing the juice. The bones and peel will remain on the sieve.
4. 1 kg of granulated sugar is poured into the juice. The mixture is boiled over low heat for about 15 minutes. If the mass begins to thicken and decrease in volume, then it is ready.

You can store the workpiece both in the cold and at room temperature. The delicacy is sweet and rich, can be used as a filling for pies and pancakes.

Delicious preparations of drinks for the winter cold:

1. : fragrant assortment with orange and currant for vivacity, non-standard options with spices, a way to make homemade Mojito.
2. : what to add for a rich taste, recipes with and without bones, sugar volumes for cans of different sizes.

Easy no-boil recipe

A delicacy prepared in this way retains a maximum of vitamins. To grind the berries, you need a blender. To make a blank, take 2 kg of red currant, wash, dry and sort. The mass is crushed in a blender to a puree state, rubbed through a sieve, eliminating the skin. It turns out about 1 liter of currant juice. It is mixed with granulated sugar in equal proportions. Jars and lids are sterilized and dried.

The finished mass is laid out in a prepared container, rolled up. The product should be stored in a cellar or refrigerator.

Video with detailed cooking process.

Jelly without sugar: the secret of cooking

A berry harvested without sugar retains its tart sweet and sour taste. Unlike sugar mixtures, the product is low-calorie. To prepare the most natural currant jelly, you only need berries.

1. From the prepared red currant you need to get mashed potatoes. To do this, the fruits are twisted in a meat grinder or crushed in a blender. Puree is sent to a glass jar.
2. For cooking, take a large stainless steel pot. A piece of cloth is placed at the bottom to place the jars. Water needs to be added so much that it closes 2/3 of the jar. The structure is set on fire. Berry puree should be boiled at a minimum temperature. We'll have to wait until 4 o'clock.

The finished jelly is poured hot into containers, wrapped until cool, then transferred to the pantry.

Recipe with gelatin

Recipes for making jelly in a cold way and without gelling components cannot be compared in density with gelatin-based products. The use of this substance allows you to make a thick delicacy without the laborious procedure of squeezing currant juice.

To prepare, you need to prepare:

• 3 kg of berries,
• 5 g gelatin,
• 2.8 kg of sugar.

Step by step preparation:

When the mixture becomes homogeneous, it is laid out in jars. Store the gelatin berry product in the refrigerator.

Assorted jelly with blackcurrant, watermelon, spices

It is not difficult to cook a transparent and very tasty jelly from two types of currants:

Jelly is poured into jars hot and immediately rolled up. Banks are turned over on the lid and wrapped until cool. Store assorted in a dark place.

In order to always reap a large harvest, it is worth planting several fruit bushes with a yield of 7-10 kg on the site. An easy option for breeding -. In this case, it is possible to get many hardy and fruit-bearing bushes.

With the addition of watermelon

Red currant goes well with other berries. Watermelon option:

1. Take 1 kg of watermelon pulp and red currant. Sugar is calculated in glasses, they add exactly the same amount as the glasses of currant came out.
2. Watermelon pulp is pitted.
3. Currants are washed, covered with sugar, kneaded.
4. Add pieces of watermelon, knead again.
5. Send the mixture to the fire, after boiling, cook for 30-45 minutes.

The finished composition is cooled and ground through a sieve. When cooled, the jelly is laid out in sterilized containers.

The simplest recipe for beginners in the video.

with vanilla

Various spices are popular in preservation. Fragrant vanilla can be safely used to prepare currant blanks. Mistresses prefer to add it to compotes, jams, use for cooking.

Ingredients:

• for 1 kg of berries - 1 kg of sugar,
• vanilla pod,
• 0.5 l of water.

The berries are poured with water, the mixture is brought to a boil and immediately removed from the stove. The solution is filtered, the berries are ground with a sieve. In order for the juice to immediately flow into the syrup, the sieve is placed over the container with the drained solution. Additionally, the mass is squeezed through gauze folded in three layers. After cooling, the berry syrup is filtered again.

Sugar is added to the berry juice, mixed, sent to the fire. After boiling, add the vanilla pod, cut into several pieces. Boil the mixture with vanilla for half an hour. Stir occasionally with a wooden spoon.

Before pouring hot jelly into jars, the crushed vanilla pod is removed.

After rolling, the jars are turned over and left in this position until cool. Vanilla jelly is stored in a dry, dark and cool place.

To make any jelly recipes excellent, you should know a few tricks:

No matter how red currants are cooked - with or without sugar, with or without heat treatment - this product will be a worthy treat and a healthy vitamin supplement to tea in any season. Currant jelly - delicious stuffing for pies, layers of cakes and desserts.

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 weather 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.

Ingredients

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

Cooking

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.


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 cold water and let it sit 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? Slightly tilt the dishes in which you cook currants in different directions. 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 some 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 higher the dishes, 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 cottage cheese 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.