Red currant jelly without cooking - recipes. How to make redcurrant jelly for the winter: a classic simple recipe and dessert options with an original taste
| Similar articles | Red currant juice contains a large amount of gelling substances. A beautiful, brightly colored jelly comes from the raw juice of red currants. Take a thin glass of red currant juice for a faceted glass granulated sugar and stir until completely dissolved. The mass is poured into small containers, covered with parchment paper and tied. It is also possible to make jelly from white currant juice. | If you put the jars in a cool place, the jelly will turn out faster. This jelly keeps well until spring. | Wash and pick the berries. Mash, add a little water. Put on fire, stirring. After boiling, keep on low heat for 15-20 minutes. Cool. Rub through a sieve or squeeze out the juice in gauze. Boil the juice in proportion with sugar 1/1 for 15-20 minutes. Pour into jars. |
Pour the finished jam into jars and roll up
Benefits of red currant jam
1 kg of sugar;
- Red currant jelly is a favorite dish for many children and adults. You can enjoy it just like that or use it in culinary experiments. For example, there is more than one recipe for cooking confectionery, souffles and creams, cocktails and ice cream, fruit salads and fruit drinks, which include gelled jam. To winter time replenish vitamin reserves with the help of those substances that are carefully stored in berries; red currant jelly is served along with dumplings and cottage cheese, pancakes and casseroles, porridges and pancakes. It’s nice that the calorie content of the treat is low, so it won’t harm your figure.
- You need to store it, as always, cool. To make the jam look like in the advertising photo, the lid is decorated with a tied colored napkin.
- To allow the jelly to harden, it is covered with a towel. Then it is best to cover it with parchment paper and tie it with a string. Only the paper is wetted first. This prevents condensation from forming. And it will be beautiful, just like in the photos in culinary magazines. The jelly is ready!
- "Just a minute" - tasty option preparation, but jelly is in no way inferior to it. Cooking it is also easy, and the photos with the finished jelly are impressive - the dish looks more than appetizing.
- 0.3-1 hours
- An even more aromatic jelly is obtained by mixing the juices of raspberries, red, white and black currants. For 3 parts red and white currant juice, you need to take 1 part black currant juice and 1 part raspberry juice.
Jelly is prepared from currant juice (1.5 kg of berries yields approximately 1.2 liters of juice). Sugar is added to it and boiled for 3 minutes, then poured into jars and rolled up. For 1.5 kg of currants, about 1 kg of sugar is required.
Use enamel dishes and a non-metal sieve!
How to choose berries for red currant jam
This cooking procedure must be repeated three times. After this, the blanks can be quickly sent into jars and rolled up. Wrap the jam until it has completely cooled, and then place it in the pantry or other storage place.
1 kg of currants;
To prepare the dessert, you can use a recipe according to which the delicacy is prepared without boiling the red currants. When choosing this technology, the product will retain more useful substances. True, it is worth storing the workpiece in a cold place.
Minutka jam: how to prepare
For 1 liter of currant juice, take 600 g of sugar, 4 large bananas.
- The berries must be whole, without overripe barrels. The currants are crushed in a blender until you get a berry puree. This mass is laid out in a container, into which sugar is then poured (proportion 1:1), mixed with a spoon. Leave the mixture for half an hour. After this, the jam, which did not have to be cooked, is put into sterilized jars.
- Ingredients:
- Black currant can be considered more useful, but this does not mean that the composition of the red berry is not comparable to the black one. It is also rich in vitamins and microelements, so it is necessary to cook preparations for the winter!
3-4 servings
If you put the jars in a cool place, the jelly will turn out faster. This jelly keeps well until spring.
To add special shades of taste, you can add spices to currant juice before boiling: cinnamon, cloves. To prevent solid spice particles from getting into the jelly, strain it before pouring into jars.
juice + sugar cook for 5 minutes
How to make delicious jelly from red currants
Five-minute jam is an invaluable source of beneficial microelements and vitamins, and it is very tasty. Due to the fact that red currants contain many gelling substances, their consistency will resemble jelly, and its calorie content allows you to consume the delicacy during a diet.
0.5 liters of water.
- To try this recipe, you need to take the following ingredients:
- The juice is put on fire, sugar is added.
berries;
- There can be only one hint here - large-fruited varieties of berries are suitable for jam. Then the healthy delicacy will truly be optimal in consistency, it will be easier to prepare, and the taste will be pronounced.
- 284 Kcal
- I cooked red currants yesterday. I think this recipe will also work for white. Only the white one will end up with a worse color. If possible, add a little red or a little raspberry.
- * 1 kg red currants
- Red currant jelly is the only jelly that is prepared using the “raw” method. No water and no heat treatment. Cover with wax paper and store in the refrigerator.
- Some housewives, when trying out a recipe for the first time, worry that the delicacy will not harden. You can calm them down - even if in the first hours after preparation there is something like juice left in the jar, most likely, after a day there will already be that desired mass in it. However, in some cases, the gelling process lasts even longer, and the blanks take their final form within a week.
We begin work by processing the berries. It needs to be washed, dried and removed from the branches. After this, combine the red currants with water and put on fire. As soon as the first signs of boiling appear, immediately turn off the stove.
4/5 cup of red currant juice;
Redcurrant jelly (video)
Jam without cooking: subtleties of preparation
You need to put banana puree into boiling juice, cook it all for at least half an hour, and then put it into jars.
Close with nylon lids and put in the refrigerator.
sugar.
Redcurrant jam without cooking (video)
Making redcurrant jam with oranges
- Low difficulty
- Redcurrant jam-jelly
- * 500 g sugar
- There is no need to cook it. I grind the berries through a meat grinder. I squeeze out the juice. For 1 liter of juice 800 grams of granulated sugar. This ratio produces a very good jelly. Stir thoroughly until the sand dissolves and immediately place it in sterilized jars, it will set and no air will get in. And if you already lay out the jelly, then there will definitely be a problem with air bubbles. I store it in the refrigerator; the top of the jelly can be lightly dusted with mustard powder, this will prevent mold from developing. A frequent visitor to uncooked berries.
- Some chefs believe that gelled jam should be obtained from red currant juice during the process of transferring it into jars.
- Add sugar to a homogeneous mass and bring to a boil
- 1 heaped glass of sugar.
You just have to look at the photo of such a delicacy and you will want to try it. For 3 kg of currants you need to take 1 kg of oranges. Take 3 kilos of sugar, a bag of vanilla will not be superfluous.
Recipe for red currant jam with banana
- The quantity is not specifically stated - this is an individual choice, the main point here is that sugar is taken in equal proportion to the currant juice that is to be squeezed.
- The berries must be thoroughly washed, removed from the brushes and dried.
- Red currant jamRed currant jam has a great taste and is useful product. During the cold season, this tea is difficult to replace: for example, it is considered a good natural antipyretic. But also in warm weather delicious jam will come in handy - this delicacy goes with a bang with ice cream. And these berries look very beautiful in the photo, which means you can give the jam to friends as a home gift.
Red currants - 1 kg
Wash the berries and mash well with a wooden pestle through a sieve. Place in a saucepan and bring to a boil over medium heat. Boil for about 5 minutes, then put everything in a colander. Express the juice. Pour the resulting juice into a saucepan, add sugar, bring to a boil and simmer for 10 minutes. Immediately pour into prepared jars and seal. Wrap it up and put it in a dark place until it cools completely.
RAW REDCURRANT JELLY. Squeeze red currant juice and mix with sugar (1 liter of juice - 1 kg of sugar, stir until completely dissolved. Pour into sterilized jars, close with plastic lids. Store in a cool place.
To do this, you need to cook the mass until it becomes thick and viscous, and a pink coating does not form on the walls of the dish. If such a sign is detected, the result is guaranteed to be gelled jam.
Rules for storing jam
We have a red solution that needs to be filtered. Grind the boiled berries so that the valuable remaining juice gets into the mass. After cooling, filter the liquid and combine with sugar. Bring the mixture to a boil, cook for half an hour, stirring all the time.
The berries must be washed and separated from the branches
That's the whole recipe!
The berries are passed through a meat grinder. Oranges, cut into pieces, are also crushed through a meat grinder. It is, of course, advisable to remove the seeds. Do not peel the oranges!
Step-by-step instructions for red currant jam below:
Red currant (video)
DachaDecor.ru
Redcurrant jelly without cooking - quick recipe
Features of cold preparation of a bright and healthy delicacy
Cooking the “Minutka” delicacy is not difficult - even beginners can handle it. In order to prepare this aromatic delicacy, as in the photo, we will need:
The method of preparation is important here. The so-called raw jam is really useful and is used both in the treatment and prevention of respiratory diseases. Moreover, impeccable vitamin composition currant makes it an effective natural remedy in the treatment of such ailments as:
Granulated sugar - 1 kg
- White currant jelly
- Squeeze the juice from the currants, add sugar to taste. Dissolve gelatin in water and mix with currant juice. Place in the refrigerator and wait until the jelly forms (usually 3-4 hours, depending on the amount of gelatin used).
Finally, take one more tip into account. Using any cooking recipe, you should cook red currant preparations in a low bowl. The ideal gelled jam or raw jelly will be made in a wide basin - the liquid will boil away from it faster and the mass will harden.
Now you can pour the jelly into sterilized jars. Put a tablespoon of sugar in the blanks under the lid and roll them up. We put the jars in the pantry, and in winter we use the dish to decorate the table. Beautiful jelly will be an excellent treat, and its low calorie content will be the key to a beautiful figure.
Cooking begins with preparing the berries. As the recipe says, they need to be washed and dried, then torn from the branches without crushing them. After this, the red currants must be pureed without using metal objects. Then squeeze the mass through a sieve or several layers of gauze. This way we get natural fresh juice. Also, red currant jam in a slow cooker can be cooked according to this recipe. It is usually prepared using the “soup” or “stew” modes. The crushed ingredients are mixed.
The first stage of preparing jelly is to wash the currants and place them in a colander.
1 kg of berries;
Hot method of making homemade jelly
hypertension;
- Water - 1 glass
- An old recipe for white currant jelly.
- We usually minced the berries through a meat grinder with special. prefix...
I do this:
If you want to make homemade preparations, spending a minimum of time, you can use a quick recipe. Essentially, we will get five-minute gelled jam. It will be no less tasty and very healthy.
Now you can combine the juice with sugar until the latter dissolves.
We also invite you to familiarize yourself with the recipes for making aromatic strawberry jam.
Quick and easy: gelled jam in five minutes
Sugar is added, which should all dissolve.
The berries need to be warmed up. This can be done as follows: either heat it in a double boiler, or put it in a fireproof container in a heated oven for about ten minutes.
1 glass of plain water;
- anemia;
- Pour the washed red currants into a saucepan, add 1 glass of water and bring to a boil.
Grind the berries, squeeze out the juice, put on the fire, heat, but do not bring to a boil, skim off the grounds that will float on top, strain. For a glass of juice, take 2 glasses of sugar and boil well. If white currant jelly is prepared to decorate cakes, take a glass of sugar per glass and boil until tender.
Add sugar to the resulting mass (without seeds) in a ratio of 1:!.5
Take 150 g of red currants, 0.5 cups of sugar, 1 tbsp. spoon of gelatin, 1.5 cups of water
Let us warn you that five-minute jam does not cook for five minutes. It will take a little more time, and the calorie content of the dish will be 295 kcal. This delicacy will be prepared faster and easier than regular redcurrant jelly.
Secrets of successful preparation from skilled chefs
To speed up the process, the recipe allows you to heat the mass a little. However, it cannot be boiled, and it should not be brought to a hot state.
No matter how you have to cook the berries, in what method and technology, proper storage is no less important.
The mixture is placed on the fire and brought to a boil in the usual way.
Now the delicate process - you need to squeeze out the juice. Grandma's method - a strainer or gauze. Today, more and more people use a juicer, but many photos from culinary publications demonstrate just this method of making jelly.
ProRecepty.com
How to make red currant jelly?
Amalia Zolotnikova
1.5 kg of sugar (sand).
diarrhea;
Rub through a sieve.
Red and white currant jelly
bring part of the juice and 1.5 parts of sugar to a boil and everything gels on its own as it cools....
Alexander Nikishin
You need to pour the gelatin in cold (well, maybe room) water for 30 minutes. Sort red currants, rinse warm boiled water, shake off and rub through a sieve. Pour in the remaining cake in the sieve hot water and boil for 10 minutes. Strain the prepared redcurrant decoction, dissolve sugar in it, and heat to a boil. Remove the foam from the surface of the syrup and add the prepared swollen gelatin. Stir thoroughly until the gelatin is completely dissolved. Pour in the previously squeezed redcurrant juice, strain, pour into molds and cool in the refrigerator.
Irena
Let's look at the recipe to find out what ingredients we need for one kilogram of ripe red currants;
Let the juice be barely warm, and the cook should stir it to help dissolve the sugar.
Irina Raspopova
It is believed that jam can be stored in a dry room for two years. If it has fermented, it means that there were errors during the cooking process, or the container turned out to be unsterile.
Tatiana Egorova
After the redcurrant jam has reached the boiling point, it is cooked for 15 minutes.
Petrova
Next, you need to add sugar to the squeezed juice and wait until the mixture infuses. This will take several hours, not a minute, as in the previous recipe. So be patient, the results are worth it. If one and a half liters of juice came out, then a similar amount of sugar will go into the jelly. Exactly liters! You need to measure by volume, not by weight.
Lyubasha
First, the syrup is cooked from water and sugar - a minute in this regard is no different from traditional jam. Prepared (selected pure berries) are sent into boiling syrup, and after boiling, the mass should be cooked for no more than five minutes. Actually, that’s why it got its name - just a minute.
Alena Popova
gastritis;
Tell me how to properly cook redcurrant jelly so that it is not liquid
Elena Vershinina
Add sugar to the resulting juice and cook over medium heat. Bring to a boil, like jam for five minutes, it will gel instantly.
For the recipe you will need:
per liter of red currant juice - 600g. Sahara. add in 3 additions. boiling for 15 minutes each time.
Victor
In advance, you can place whole red currants or other fruits or berries to taste in the molds. You can use fresh or canned fruits or berries.
Tatyana Dyachkova
1.5 kg of sugar;
When the syrup is ready, the cooking process is almost over. All that remains is to pour it into sterilized jars and cover with plastic lids. Thus, prepared red currant jelly can be preserved until spring if it is put in the refrigerator or taken to the cellar.
After this, vanillin is added.
The juice is poured into a container where we will cook the jelly. The fire is kept low. Stir the jelly until the sugar dissolves. This takes a minute or two.
atherosclerosis;
Pour hot jelly into sterilized jars, roll up, turn over and wrap in a blanket until it cools completely.
1 kg red currants,
1 kg sugar,
small mug of water
IN different varieties red currants have different pectin contents, so jelly according to the same recipe can turn out to be of different thicknesses. For good gelling, currant varieties with a pectin content of at least 6-7% are suitable: Asya, Bayana, Valentinovka (10% pectins), Vika, Gazelle, Dana, Marmeladnitsa, Niva, Ogonyok (11%), Orlovskaya Zvezda (11%) , Orlovchanka (11%), Osipovskaya, Gift of Summer (11%), Rose (11%), Yuterborgskaya.
We sort out the red currants and wash them cold water. Boil a 200 ml glass in a saucepan drinking water, add currants there, heat over low heat for about 5 minutes, stirring constantly, until the berries burst and release juice.
We rub the currants through a sieve and 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 it boils. Do not cover with a lid, let the juice slowly simmer and excess liquid evaporates. It should barely boil, since active boiling destroys the gelling substances. Your goal is to evaporate at least 1/3 of the water.
Pour the hot jelly into sterilized jars, roll it up, turn it over and wrap it in a blanket until it cools completely.
1 kg of berries yields 1 liter of jelly. The very next day after preparation, currant jelly turns into real, thick, as if with gelatin. And what a bright color! And the aroma! If there is little pectin in the berry, the jelly according to this recipe may thicken 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 the juice out of the currants, then add sugar to it (250 g of sugar per 200 g of juice), bring to a boil, but do not boil, and roll into sterilized jars.
This year I tried to reduce the cooking time from 30 minutes (as originally indicated in the recipe) to 15 minutes, the result is absolutely the same - quite thick and delicious jelly, so I corrected the time in the recipe.
Now to understand the process. Some berries, including red and black currants, contain substances (pectins) that form gels in the presence of sugar and acid. There is acid in the berries, add sugar, let it sit - here you have jelly, provided there is enough sugar. If it doesn’t jell, 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 diluted too much or boiled, it may not gel. But there is a way out in both cases - you need to reduce the water content in the broth. How? Heat the juice in a wide saucepan until it boils slightly and the excess liquid evaporates, evaporate by half, and leave in a cool place to gel. During the gelling process, do not touch, disturb or move the jar; let the bonds form quietly. That’s all, actually, now you will approach the process of making red currant jelly, or any other, consciously.
If it doesn’t work, add a little sugar and boil the juice again by one and a half to two times and you should get exactly jelly, tested in practice!
Red currant jelly is juice boiled with sugar or cold thickened juice with sugar from berries. You can prepare it from different berries, for example: cherries, plums, strawberries, black currants, cranberries, blueberries, lingonberries, blueberries, gooseberries, apricots, peaches and even apples.
High-quality jelly has a transparent, natural color, characteristic of red currant berries. Because this is strained and thickened berry juice with sugar.
If, during cooking, the first portions of the strained juice are not yet clear enough, it can be strained a second time. It is better to leave the juice until the next day, and then carefully pour it into another container so that the remaining grounds do not get there.
The juice is evaporated until foam stops forming on its surface. And only then, sugar is added to the boiling juice in several portions and cooked, but not for long, otherwise the pectin will be destroyed.
Then the hot mass is poured into prepared jars and rolled up. Jars are not sterilized. Cold way(without cooking) is done differently. Now let's look at different and very interesting recipes.
Currant jelly - a recipe for red currants for the winter
Learn how to make healthy and beautiful jelly without separating the berries from the tassels (with tassels).
Preparation:
1. Collect red currant berries along with the tassels.
2. Wash the brushes with berries under running water and let it drain.
To make red currant jelly, it is not necessary to separate the berries from the tassels.
3. For 1 kg of berries add 1 kg of sugar. We begin to intensively mix the berries with sugar.
4. Mix sugar with berries until this happens. Some of the berries are crushed and the juice is released. Some of the sugar has dissolved.
5. Place the mixed mass in an enameled or stainless steel pan.
The pan must be high. Because foam will rise during cooking.
6. Cook red currant jelly on high fire, stirring constantly.
7. Foam begins to rise and you need to stir without ceasing.
Be careful when cooking berries. Because the berries will burst and create hot splashes. Put a protective glove on your hand.
8. It is important to remember that after the foam appears, cook for another 3 minutes. Then turn off the fire.
9. Separate the finished hot jelly from the cake using a sieve.
10. Pour the strained jelly into sterilized jars. We do not close the lids, but leave them open until they cool completely.
11. Look how thick and beautiful the dish turned out. We close the jars with lids and put them in a cool place for the winter.
Redcurrant jelly for the winter without cooking - video
Be sure to prepare a delicious dish of berries without cooking. Because more vitamins remain in their raw form.
Many people know about the positive properties of currants as a powerful antioxidant. It prevents the aging of the body and allows the growth of new cells.
A simple recipe for cold currant jelly for the winter
Find out another recipe for red currant jelly, in which the juice from the berries is obtained using an electric meat grinder.
Preparation:
1. We pass the prepared berries without brushes through an electric meat grinder.
2. From 3 liters of berries you get a bowl of skipped jelly.
3. Grind the berry mass through a sieve.
4. The volume turned out to be 1.7 liters of juice.
The resulting pulp can be squeezed out again through 2 layers of gauze to obtain additional juice.
5. The ratio of juice and berries is 1:1.
6. Pour the currant juice into a large saucepan to make room for the sugar.
7. Pour 1.7 liters of sugar into a saucepan with juice.
8. Stir everything well until the sugar is completely dissolved.
9. Transfer the finished redcurrant jelly into sterile jars. We close the jars with lids and place them in a cool place.
The result was a tasty and healthy jelly mass in jars.
Jelly “Sunny” from red currants and raspberries
This recipe has been known for a long time since the time when there were no lids and jars were covered with parchment paper.
Preparation:
- Peeled and washed currants are blanched for 2-3 minutes and rubbed through a sieve while hot.
- For every kilogram of puree (juice) obtained, add 0.5 kg of raspberry puree (juice).
- Sugar syrup is prepared at the rate of 1-1.5 kg of sugar and 150-200 g of water per 1 kg of puree (juice).
- The syrup is placed on the fire and heated with constant stirring until the sugar is completely dissolved. Then remove from heat and remove foam.
- Into the syrup, which has cooled to a temperature of 70-8 degrees C, pour in, stirring, puree (juice) from currants and raspberries. The mixture is mixed well.
- Next, pour into clean, heated jars and place in the sun for 4-5 days. After aging, the jars are closed as follows: cut out a circle of paper, moisten it with alcohol or vodka and place it on top of the jelly. Then the top is tied with parchment paper or covered with a tin lid.
The jelly, covered with parchment paper, is stored in the cellar or refrigerator. Ah, hermetically sealed covered with lids, can be stored at room temperature.
As a tip: It is convenient to blanch currants in portions in a metal colander. Which needs to be immersed with berries in boiling water for 2-3 minutes. The berries in the colander should be about 1/3 of its volume.
Enjoy eating!
White and red currant jelly
Combining the juice of two varieties of berries gives a mysterious taste that you want to discover as soon as possible.
Preparation:
- Using a juicer or electric juicer, squeeze the juice from white and red currants.
- For 200 g of juice you will need 250 g of sugar. Apply (calculate) this ratio to your volume of juice obtained.
- Stirring thoroughly, dissolve the sugar in the juice.
- Pour the resulting syrup into jars and close the lids. Ready.
Store in a cool place.
How to make red and black currant jelly
Black and red currant berries are valued not only for their taste, but also for their high content of a complex of vitamins, the main of which are C and P. Therefore, naturally, when choosing a processing method, preference is given to one in which the berries are prepared without cooking. But at the same time, a large amount of sugar is used.
Now you will learn a way to make jelly from red and black currants with less sugar, but using a quick cooking method.
Preparation:
- Remove branches and stems from red and black currants. Rinse well.
- Place the prepared berries in a saucepan and add water so that it covers the berries. Cook until the juice releases.
- Then strain the hot juice and leave it to cool until the next day.
- Next, carefully drain the juice and cook it, carefully removing the foam.
- When the volume of juice is reduced by half, add sugar and cook until tender. For 1 kg of pure juice you will need 400-500 g of sugar.
- Pour hot jelly into jars.
7. Roll up the jars with lids and put them in a cool place.
Video on how to make currant jelly in a slow cooker
Look detailed instructions for making jelly. It’s always convenient to cook in a slow cooker, even berries.
Choose a convenient way to prepare this berry treat and save it until winter.
In the midst of summer, a very pressing topic is how to make redcurrant jelly. Do you have your favorite winter recipe? If not, read on, I’ll tell you how I make jelly with and without cooking, with and without gelatin, poured cold in a slow cooker.
Why jelly? Because red currants are like no other garden berry suitable for this. Ruby in color, transparent as glass, aromatic and indescribably delicious. And how many useful things are there? You can simply eat it with a spoon, drinking some tea, and if you want, you can also put it in baked goods.
How to make redcurrant jelly - delicious recipes for the winter
The most interesting thing is that you can do without gelatin or other gelling additives when preparing it; the properties of this berry are such that it gels on its own due to the large amount of pectin.
The jelly is made from the juice of the berry; in order for it to be truly transparent, you need to prevent the seeds and skin from getting into the final product. For cooking, I always use a fine sieve and a wooden masher or spatula. It is better to take a nylon sieve, not a metal one, because the currant berry is sour and quickly breaks down the metal.
We know that red currants contain a “champion” amount of vitamin C, to preserve it for the winter, jelly is made without cooking, but in this case it must be stored only in the cold and for a very short time. If you do not have such an opportunity, then it is better to make the preparation according to the simplest recipe.
A simple recipe for the winter
For the most simple recipe we will need to take:
- Two kilos of berries
- Kilo of sugar
How to make jelly:
We take only ripe berries, but not overripe, without damage, so that they are all elastic to the touch. We carefully cut off the stems and tails so that the taste is not spoiled. We rinse the berries well, and there is no need to soak them in water, just rinse them in a colander by the handful and that’s it. Remove any excess moisture.
You can quickly grind the berries with a blender, or through a meat grinder; the main thing for us is to make a paste out of them so that the juice can be squeezed out. By the way, I don’t do it through a juicer; a lot of juice remains in the pulp, and sometimes seeds get in.
We gradually pass the resulting mass through a sieve, using a wooden masher this is quite quick. Next, pour the resulting juice into a stainless steel container; if you don’t have one, you can use an enameled one.
You get about a liter of juice in its pure form, pour a kilogram of sugar into this amount and begin to heat it slowly, stirring all the time. This way the sugar will dissolve completely quickly. If you have a lot of juice, then do not make jelly from the entire amount at once, divide it into parts so that it does not burn.
The finished jelly will be liquid until it cools, so without worrying, pour it into small sterilized jars and roll up the lids. Do not turn over; leave the jars until they cool completely naturally, then lower them into the cellar.
Jelly for the winter without cooking, step by step with photos
For those who want to eat delicious vitamins all winter, here is a recipe without cooking. There is one “but” here - the live product will need to be stored in the refrigerator. But there are those who add more sugar and then the preservation can simply be stored in a cool place.
Jelly without cooking - step by step instructions:
We will use only berries and sugar, on a one-to-one basis, and measure the volume not of the berries themselves, but of the resulting juice.
Grind the already washed berries through a meat grinder or grind them in a blender, whichever is more convenient for you.
We rub the berry mass through a sieve.
Add sugar according to the norm.
Stir the juice and give it a couple of hours for the sugar to completely dissolve.
Before packing the jelly, mix well. Place in sterile jars and place in the refrigerator without turning over.
Five-minute currant jelly
The five-minute recipe always helps out if you quickly need to put the berries in jars. This option can be stored in the refrigerator or in the cellar, and the jelly just sits in a cool room all winter because it is boiled.
How to do five minutes at home:
In this case, we take the following norm: per kilo of berries - a kilo of sugar. The berries must be washed, sorted and whole, without damage. After washing, you need to dry it, I just spread it on a towel for a few minutes in an even layer.
We make juice from the berries in any way that is more convenient for you, in the old fashioned way, some years they are stewed and rubbed through a sieve, I just grind them in a blender.
Pour the required amount of granulated sugar into the juice, stir and slowly heat until it boils. The temperature should be as low as possible to avoid burning. Always make sure that this does not happen; stir regularly with a wooden or plastic spatula.
After boiling, it should take about five minutes, it should boil evenly. Immediately remove the jelly from the heat and pack it into jars while still hot. Before screwing them on, you need to cover the neck with parchment, and only then close the lids. Cooled jelly can be stored anywhere.
Redcurrant jelly through a juicer
I have a Rosinka juicer, but all housewives know how to assemble and disassemble it, especially since sometimes it misses seeds and the jelly is not so beautiful. That's why I use a mechanical juicer, it's much faster to assemble and squeezes well.
Preparing jelly:
It is important for us to take berries of approximately the same ripeness, not watery. If you have your own currants, do not pick them immediately after the rain, the jelly will be liquid and tasteless. That is why you need to rinse it quickly, then spread it on a towel to dry. You also need to carefully remove all the branches and only then pass them through a juicer.
By the way, don’t throw away the remaining cake; it can be dried on a baking sheet and added to tea or baked goods in winter. You can cook compotes on it or add it to winter berry preparations.
Pour the resulting pure juice into a stainless saucepan and measure out the sugar according to the norm per liter of juice, two hundred kilograms of sugar. Stir and set to heat slowly. We wait for the moment of boiling, remove from heat and immediately pack into sterile jars.
Cold process jelly
This recipe turns out the same way, without cooking, so in a cold way. We save all the vitamins, plus we make a preparation that can be safely stored simply on a shelf in a cabinet or pantry.
Cooking process:
Grind the berries with a blender or through a meat grinder and pass through a sieve to obtain pure juice. Next you need to measure the amount of juice in order to know how much sugar to add, we will do one to one and a half so that the product is stored better.
Stir the sugar in a circle in the juice until it completely dissolves and the gelling process begins. Then, as usual, put it in jars and put it away for storage.
Redcurrant jelly recipe with gelatin
Although the berry contains a lot of pectin, gelatin makes the jelly thicker, holds its shape better and is perfect for baking.
We will take a kilo of berries:
- 600 grams of sugar
- 20 grams of edible gelatin
- A third of a glass of water
How we will cook:
Pour gelatin with water and leave to swell. In the meantime, let's take care of the berries, wash them, tear off the tails and put them through a meat grinder. Rub the resulting mass through a sieve.
There is a way to speed up the whole process: you need to add just a little water to the washed berries and simmer them until they become soft, without necessarily tearing off the tails. Then we rub it through a sieve and the juice is ready.
We put it together with the addition of sugar to heat up and heat the gelatin too until it becomes liquid. Pour it into the juice in a thin stream, stir and pack into jars. The jars cannot be turned over; the cooled ones are removed for storage.
Redcurrant jelly – video
Red currant jelly in a slow cooker
In a slow cooker, the jelly turns out thick and without gelatin, and most importantly, you don’t need to stand over it and guard. Very comfortably.
How to cook jelly in a slow cooker:
We will add sugar at a ratio of one to one, not just to the berry, but to the volume of juice. For half a liter, half a kilo of sugar. Mix well and pour into the bowl. All you have to do is set the stew or jam mode for twenty minutes and the jelly is ready. Pack hot into jars and let cool.
When the currant bushes on your site begin to be covered with red berries, it is very difficult at first to collect the crop in jars; everything somehow goes more into the mouth. And you can directly feel how your body is filled with vitamins. But you need to save some of the vitamins for the winter period. How to do this so that it is tasty and healthy, quick and easy? The best option is to prepare delicious redcurrant jelly for the winter.
When the cold weather sets in, this preparation can be eaten as an independent dessert or added to other tasty and original dishes.
Ingredients
- water – 120 g;
- sugar – 500 g;
- red currant – 600 g;
- cherry and currant leaves optional.
How to make redcurrant jelly for the winter
First, peel the stems from the berries. Then rinse them and place them in 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.
Wipe all the berries along with the liquid into a clean deep container. You can make a fruit drink from the cake or cook a compote by pouring boiling water in a saucepan.
Pour the pureed currants back into the saucepan and add sugar to it.
To add additional flavor, you can throw in a few currant or cherry leaves.
Boil the red currants over low heat for 20 minutes, periodically skimming off the foam with a wooden spoon.
Discard the leaves from the finished jelly and pour it into small jars, which must first be sterilized.
The very next day, the beautiful and bright preparation for winter hardens and turns out to be the desired consistency.
You can serve this jelly with pancakes, pancakes, ice cream, or just with tea as a snack.
Red currant jelly “Pyatiminutka”
This 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.
Redcurrant jelly without cooking
Turn washed and dried currants into puree. This should be done without using metal objects; a mortar and pestle are best.
Squeeze the resulting mass through a sieve and you will get natural currant juice.
Now add sugar and, stirring constantly, until it is completely dissolved in the currant juice. To speed up this process slightly, heat the container with currants on the fire, but only until warm; this jelly cannot be boiled or cooked.
As soon as the sugar is completely dissolved, you can pour the jelly into jars, seal with nylon lids and store in the cellar or refrigerator.
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 correctly, the jelly will begin to harden already in the process of transferring it to the jars. The more it cools, the more jelly it becomes. But if you see that the jelly is runny and does not harden, pour it back into the container and boil for another 3 to 5 minutes.
How can you tell when the jelly is ready? Tilt the container in which you cook the currants slightly in different directions. If the syrup begins to linger on the walls in the form of a pink, viscous coating, then you can already put the jelly into jars.
How to prepare red currant preparations
There is another longer one, but more reliable way. Pour a little hot jelly into a bowl or cup and leave until it cools completely; if it does not thicken, 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 low evaporation of liquid or not large quantities Sahara. Add a little more granulated sugar, and to make the liquid evaporate better, use a wide bowl for cooking, thereby increasing the area of contact of the currant mass with the air. The narrower and taller the dish, the longer you need to cook the jelly.
You can use thickeners, add a little gelatin or gelatin. But it is best to use natural agar-agar. It has absolutely no foreign specific smell or taste, the only drawback is that it cannot always be found on the open market.
- To speed up the process, you can not immediately tear off the branches, but boil the currants along with them. The main thing then, when you rub through the sieve, is to prevent the twigs from getting into the jelly.
- Always try to rub the currants through a sieve while they are still hot, this way you can squeeze out the maximum amount of juice from the berries and the jelly will not begin to harden.
- Using the same recipes you can prepare assorted currant jelly. The basis of such an assortment should be red and white currant, since in them greatest 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, porridge, dumplings or cottage cheese casserole.
- To strain, use the finest sieve to ensure the jelly is clear. If you don’t have such a strainer, you can use multi-layer gauze or new (not too expensive) 40 den women’s tights for this purpose. The 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 weave of the threads is quite dense, such fabric will not stretch like gauze or tights, so you can strain the jelly in one go without any leftover cake.