Redcurrant jelly without cooking - recipes. How to make redcurrant jelly for the winter: a classic simple recipe and dessert options with an original taste

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Red currant juice contains a large amount of gelling agents. A beautiful, brightly colored jelly comes out of the raw redcurrant juice. A thin glass of granulated sugar is taken on a faceted glass of redcurrant juice and mixed 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 is well stored until spring.

Wash, pick berries. Mash, add a little water. Put on fire, stirring. After boiling, keep on low heat for 15-20 minutes. Cool down. Rub through a sieve or squeeze juice in gauze. Boil juice in proportion with sugar 1/1 for 15-20 minutes. Pour into banks.

We lay out the finished jam in jars and roll up

The benefits of redcurrant jam

1 kg of sugar;

• Redcurrant jelly is a favorite dish for many children and adults. They can be enjoyed just like that or used in culinary experiments. For example, there is more than one recipe for confectionery, soufflés and creams, cocktails and ice cream, fruit salads and fruit drinks, which include gelled jam. In order to replenish vitamins in winter with the help of those substances that are carefully stored in berries, redcurrant jelly is served with dumplings and cottage cheese, pancakes and casseroles, cereals and pancakes. It's nice that the calorie content of the delicacy is low, so it will not harm the figure.
• You need to keep it, as always, cool. To make the jam look like in the advertising photo, the lid is decorated with a bandaged colored napkin.​
• To make the jelly harden, it is covered with a towel. Then it is best to cover also with parchment paper, tie with a string. Only the paper is wetted first. This prevents the formation of condensate. Yes, and it will be beautiful, as in the photo in culinary magazines. Jelly is ready!​
• "Minute" is a delicious cooking option, 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 fragrant jelly is obtained by mixing the juices of raspberries, red, white and black currants. For 3 parts of red and white currant juice, you need to take 1 part of black currant juice and 1 part of raspberry juice.

Jelly is made from currant juice (about 1.2 liters of juice is obtained from 1.5 kg of berries). 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 enamelware and a non-metal sieve!

How to choose berries for redcurrant jam

This cooking procedure must be repeated three times. After that, the blanks can be quickly sent to jars and rolled up. We wrap the jam until it is completely cool, and then place it in the pantry or other place for storage.

1 kg currant;

To prepare a dessert, you can use a recipe according to which a delicacy is prepared without boiling red currants. When choosing this technology, more useful substances will remain in the product. True, it is worth storing the workpiece in a cold place.

Jam "Minute": how to cook

For 1 liter of currant juice, 600 g of sugar, 4 large bananas are taken.

• Berries for him should be whole, without overripe barrels. Currants are crushed in a blender until a berry puree is obtained. This mass is laid out in a container, where sugar is then poured (proportion 1: 1), mixed with a spoon. So leave the mixture for half an hour. After that, the jam, which did not have to be boiled, is laid out in sterilized jars.
• ​Ingredients:​
• Blackcurrant can be considered more useful, but this does not mean that the composition of the red berry does not compare with black. It is also rich in vitamins and microelements, so it is a must to cook blanks for the winter!

​3-4 servings​

If you put the jars in a cool place, the jelly will turn out faster. This jelly is well stored until spring.

To give special shades of taste before boiling, spices can be added to the currant juice: cinnamon, cloves. To prevent solid spice particles from getting into the jelly, strain it before pouring into jars.​

Juice + sugar boil for 5 minutes

How to make delicious redcurrant jelly

Five-minute jam is an invaluable source of useful trace elements and vitamins, and it is very tasty. Due to the fact that there are a lot of gelling substances in red currant, it will resemble jelly in consistency, and its calorie content allows you to use a treat during a diet.

0.5 liters of water.

• To test this recipe, you need to take the following ingredients:
• Juice is put on fire, sugar is added there.

berries;

• There can be only one hint here - large-fruited varieties of berries are suitable for jam. Then a healthy delicacy will indeed be optimal in consistency, it will be easier to cook it, and the taste will be pronounced.​
• 284 kcal
• I cooked redcurrant yesterday. I think this would work for white as well. Only white will have a worse color in the end. If possible, add a little red or a little raspberry.​
• * 1 kg redcurrant
• Redcurrant jelly is the only jelly that is prepared in a "raw" way. No water and no heat treatment. Close with wax paper and store in the refrigerator.​
• Some hostesses, when they first try out a recipe, worry that the delicacy will not harden. You can calm them down - even if something like juice remains in the jar in the first hours after preparation, most likely, after a day it will already have that desired mass. However, in some cases, the gelling process takes even longer, and the blanks take on their final form within a week.​

We begin work with the processing of berries. It needs to be washed, dried and removed from the branches. After that, we combine the red currant with water and put on fire. As soon as the first signs of boiling appear, immediately turn off the stove.

4/5 cup redcurrant juice;

Redcurrant jelly (video)

Jam without cooking: the subtleties of cooking

Banana puree should be dipped into boiling juice, all this should be cooked for at least half an hour, and then put into jars.

Close with nylon lids, put in the refrigerator.

Sugar

Redcurrant jam without cooking (video)

Preparation of red currant jam with oranges

• ​Low difficulty​
• Red currant jelly
• * 500 g sugar
• It doesn't need to be cooked. I scroll a berry through a meat grinder. I'm squeezing juice. For 1 liter of juice 800 grams of granulated sugar. This ratio gives a very good jelly. Stir thoroughly, until the sand dissolves and immediately lay out in sterilized jars, it will seize, air will not get in. And if you lay out the jelly already, then there will definitely be a problem with air bubbles. I store in the refrigerator, the top of the jelly can be lightly powdered with mustard powder, this will prevent mold from developing. A frequent guest in unboiled berries.
• Some culinary experts believe that gelled jam should be obtained from redcurrant juice even in the process of transferring it to jars.
• Add sugar to a homogeneous mass and bring to a boil.
• 1 glass of sugar with a slide.

One has only to look at the photo of such a delicacy, as you 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 redcurrant jam with banana

• The quantity is not specifically prescribed - this is an individual choice, the main point here is that sugar is taken in equal proportion to the currant juice to be squeezed out.
• The berries must be thoroughly washed, removed from the brushes and dried.
• Redcurrant jamRedcurrant jam has a great taste and is a healthy product. In the cold season, this seam is difficult to replace: for example, it is considered a good natural antipyretic. But even in warm weather, delicious jam is useful - with ice cream, this delicacy goes away with a bang. Yes, and in the photo these berries look very beautiful, which means that jam can be presented to friends as a home present.

Red currant - 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. Strain juice. Pour the resulting juice into a saucepan, add sugar, bring to a boil and boil for 10 minutes. Immediately pour into prepared jars and roll up. Wrap and put in a dark place until completely cool.

RAW RED CURRANT JELLY. Squeeze redcurrant juice and mix with sugar (1 liter of juice-1kg of sugar, stir until completely dissolved. Pour into sterilized jars, close with plastic lids. Store in a cool place.​

To do this, the mass must be boiled until it becomes thick and viscous, and a pink coating forms on the walls of the dishes. If such a sign is found, gelled jam is guaranteed.

Jam storage rules

We have a red solution that needs to be filtered. We grind the boiled berries so that the valuable juice residues get into the mass. After cooling, filter the liquid, combine with sugar. Bring the mass to a boil, cook for half an hour, stirring all the time.

The berry must be washed and separated from the branches

That's the whole recipe!

Berries are passed through a meat grinder. Oranges, cut into pieces, are also crushed through a meat grinder. Bones, of course, it is desirable to remove. Do not remove the peel from oranges!

Step-by-step instructions for redcurrant jam below:

Redcurrant (video)

DachaDecor.ru

Redcurrant jelly without cooking - a quick recipe

Features of cold preparation of a bright and healthy treat

Cooking the delicacy "Minute" is not difficult - even beginners can handle it. In order to prepare this fragrant delicacy, as in the photo, we need:

The method of preparation is important here. The so-called raw jam is really useful, it is used both in the treatment and in the prevention of respiratory diseases. Moreover, the impeccable vitamin composition of currants 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 currant, 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, consider one more piece of advice. Using any cooking recipe, it is worth boiling red currant blanks in a low dish. The ideal gelled jam or raw jelly will turn out in a wide basin - the liquid will boil away faster from it, and the mass will solidify.

Now you can pour the jelly into sterilized jars. Putting a tablespoon of sugar under the lid in blanks, roll them up. We put the jars in the pantry, and in winter we use a 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 the preparation of berries. As the recipe says, they need to be washed and dried, then cut off from the branches without crushing. After that, the red currant must be mashed without using metal objects. Then we squeeze the mass through a sieve or several layers of gauze. In this way, we get natural fresh juice. Also, redcurrant jam in a slow cooker can be cooked according to this recipe. It is usually prepared in the "soup" or "stew" modes. The crushed ingredients are mixed.

The first step in making jelly is to wash the currants, put them in a colander.

1 kg of berries;

Hot way to make homemade jelly

hypertension;

• Water - 1 glass
• An old recipe for whitecurrant jelly.
• We usually scrolled the berries through a meat grinder with special. attachment...

I do this:

If you want to make homemade preparations in a minimum of time, you can use a quick cooking recipe. In fact, we get a five-minute gelled jam. It will be no less tasty and very useful.

Now you can combine the juice with sugar until the latter dissolves.

We also suggest that you familiarize yourself with the recipes for making fragrant strawberry jam.

Quick and Easy: Jelly Jam in 5 Minutes

Sugar is added, which should all dissolve.

Berries need to be warmed up. This can be done as follows: either warm it up in a double boiler, or put it in a refractory 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 cup of water and bring to a boil.

Grind the berries, squeeze out the juice, put on fire, heat, but do not bring to a boil, remove the thick from above, which will float, strain. For a glass of juice, you need to take 2 glasses of sugar and boil well. If whitecurrant jelly is prepared to decorate cakes, you need to take a glass of sugar on a glass and boil until cooked.

The resulting mass (pitted) add sugar in a ratio of 1:!.5

Take 150 g of red currant, 0.5 cups of sugar, 1 tbsp. a spoonful of gelatin, 1.5 cups of water

We warn you that five-minute jam is not cooked for five minutes. It will take a little more time, and the calorie content of the dish will be 295 kcal. This treat will cook faster and easier than regular redcurrant jelly.​

Secrets of successful harvesting from skilled chefs

To speed up the process, the recipe allows you to slightly heat the mass. 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 way and technology, proper storage is no less important.

The mixture is put on fire and brought to a boil in the usual way.

Now the delicate process - you need to squeeze the juice. Grandma's way - a strainer or gauze. Today, they are increasingly using a juicer, but many photos of culinary publications show exactly this way of making jelly.

ProReception.com

How to cook redcurrant jelly?

Amalia Zolotnikova

1.5 kg of sugar (sand).
diarrhea;

Wipe through a sieve.

Red and white currant jelly

Bring part of the juice 1.5 parts of sugar to a boil and everything gels on its own when cooling ....

Alexander Nikishin

It is necessary to pour gelatin for 30 minutes with cold (well, you can use room) water. Sort the red currant, rinse with warm boiled water, shake off and rub through a sieve. Pour the cake remaining in the sieve with hot water and boil for 10 minutes. Strain the prepared red currant broth, dissolve sugar in it, heat to a boil. Remove the foam from the surface of the syrup and introduce the prepared swollen gelatin into it. Stir thoroughly so that 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 red ripe currants;
Let the juice be barely warm, and the cook needs to stir it, helping to dissolve the sugar.

Irina Raspopova

It is believed that jam can be stored in a dry room for two years. If it fermented, then there were errors during the cooking process, or the container turned out to be non-sterile.

Tatyana 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 is infused. This will take several hours, not a minute, as in the previous recipe. Therefore, be patient, the result is worth it. If one and a half liters of juice came out, then a similar amount of sugar will go to jelly. It's a liter! You need to measure by volume, not by weight.​

Lyubasha

First, a syrup is brewed from water and sugar - a minute in this regard does not differ from traditional jam. Prepared (selected clean berries) are sent to boiling syrup, and after boiling, the mass should be cooked for no more than five minutes. Actually, that's why such a name is a minute.

Alena Popova

gastritis;

Tell me how to cook redcurrant jelly so that it is not liquid

Elena Vershinina

Pour sugar into the resulting juice and cook over medium heat. Bring to a boil, like a five-minute jam, gels instantly.
For the recipe you will need:
per liter of redcurrant juice - 600g. Sahara. pour in 3 doses. boiling each time for 15 minutes.

Victor

In advance, whole redcurrant berries or other fruits or berries can be put into molds to taste. 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 practically over. It remains to pour it into sterilized jars and cover with polyethylene roofs. Thus, the prepared redcurrant jelly can be preserved until spring, if it is put in the refrigerator or taken to the cellar.

After that, vanillin is poured in.
The juice is poured into a container, where we will cook jelly. The fire is kept small. You need to stir the jelly until the sugar dissolves. It takes a minute or two.

atherosclerosis;
Pour hot jelly into sterilized jars, roll up, turn over and wrap with a blanket until completely cool.

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

Different varieties of red currant 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, rinse with cold water. We boil a 200 milliliter glass of drinking water in a saucepan, pour currants there, heat over low heat for 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 boil slowly and excess liquid evaporate. 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 originally indicated in the recipe) to 15 minutes, the result is exactly the same - quite thick and tasty 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!

Redcurrant jelly is juices boiled with sugar or thickened juices with sugar in a cold way from berries. You can cook 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 it is strained and thickened berry juice with sugar.

If, during cooking, the first portions of the strained juice are still not transparent enough, it can be filtered a second time. It is better to leave the juice until the next day, and then carefully pour it into another bowl, so that the remaining thick does not get there.

The juice is evaporated until foam ceases to form on its surface, and only then, sugar is added to the boiling juice in several portions and boiled, but not for long, otherwise the pectin will collapse.

Then the hot mass is poured into prepared jars and rolled up. Cans are not sterilized. The cold method (without cooking) is done differently. Now consider different and very interesting recipes.

Currant jelly - red currant recipe for the winter

Learn how to cook healthy and beautiful jelly without separating the berries from the tassels (with tassels).

Cooking:

1. We collect red currant berries along with tassels.

2. We wash the brushes with berries under running water and let it drain.

To prepare redcurrant jelly, it is not necessary to separate the berries from the brushes.

3. For 1 kg of berries we put 1 kg of sugar. We begin to intensively mix the berries with sugar.

4. Mix sugar with berries until this state. Some of the berries are crushed and the juice stands out. Some of the sugar has dissolved.

5. Place the mixed mass in a saucepan, enameled or stainless steel.

The pot must be tall. Because when cooking, foam will rise.

6. Cook redcurrant jelly over high heat, stirring constantly.

7. Foam begins to rise and you need to interfere without ceasing.

Be careful when boiling berries. Because the berries will burst and create hot splashes. Put on a protective glove.

8. It is important to remember that after the foam appears, cook for another 3 minutes. Then we turn off the fire.

9. Separate the finished hot jelly from the cake using a sieve.

10. Strained jelly is poured into sterilized jars. Do not close the lids, but leave open until completely cooled.

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 cook a delicious dish of berries without cooking. Because there are more vitamins left in the raw form.

Many people know about the positive properties of currants as a powerful antioxidant. It prevents the aging of the body and gives rise to new cells.

A simple cold currant jelly recipe for the winter

Find out another recipe for redcurrant jelly, in which the juice from the berries is obtained using an electric meat grinder.

Cooking:

1. Prepared berries without brushes are passed through an electric meat grinder.

2. From 3 liters of berries, a bowl of skipped jelly turned out.

3. Grind the berry mass through a sieve.

4. It turned out 1.7 liters of juice in volume.

The resulting cake can be squeezed again through 2 layers of gauze to obtain additional juice.

5. The ratio of juice and berries is 1:1.

6. Pour currant juice into a capacious saucepan so that there is a place for sugar.

7. Pour 1.7 liters of sugar into a saucepan with juice.

8. Stir everything well until the sugar is completely dissolved.

9. We shift the finished redcurrant jelly into sterile jars. We close the jars with lids and put them in a cool place.

It turned out a tasty and healthy jelly mass in jars.

Jelly "Sunny" from red currant and raspberry

This recipe has been known for a long time since the time when there were no lids and jars were covered with parchment paper.

Cooking:

1. Peeled and washed currant berries are blanched for 2-3 minutes and hot rubbed through a sieve.
2. For each kilogram of puree (juice) obtained, add 0.5 kg of raspberry puree (juice).
3. 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).
4. The syrup is put on fire and heated with constant stirring until the sugar is completely dissolved. Then remove from heat and remove the foam.
5. In the syrup cooled to a temperature of 70-8 degrees C, pour, stirring, mashed potatoes (juice) from currant and raspberry berries. The mixture is well stirred.
6. Then it is poured into clean heated jars and placed in the sun for 4-5 days. After exposure, the jars are closed as follows: a circle of paper is cut out, moistened with alcohol or vodka and placed on top of the jelly. Then they are tied on top with parchment paper or covered with a tin lid.

Jelly covered with parchment paper is stored in a cellar or refrigerator. A, hermetically sealed with lids, can be stored at room temperature.

As a tip: It is convenient to blanch currant berries in portions in a metal colander. Which you need to lower with berries in boiling water for 2-3 minutes. Berries should be in a colander about 1/3 of its volume.

Nice to eat!

White and red currant jelly

Combining the juice of two varieties of berries gives a mysterious taste that you want to know as soon as possible.

Cooking:

1. Using a juicer or electric juicer, squeeze the juice from the berries of white and red currants.
2. For 200 g of juice, 250 g of sugar will be required. Apply (calculate) this ratio to your volume of juice produced.
3. Mixing thoroughly, dissolve the sugar in the juice.
4. Pour the resulting syrup into jars and close the lids. Ready.

Store in a cold place.

How to make red and black currant jelly

Berries of black and red currants 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, when choosing a processing method, preference is given to one in which the berries are cooked without cooking. But at the same time, a large amount of sugar is used.

Now you will learn how to prepare redcurrant and blackcurrant jelly with less sugar, but using the quick cooking method.

Cooking:

1. Peel the berries of red and black currants from twigs and stalks. Rinse well.
2. Put the prepared berries in a saucepan and fill with water so that it covers the berries. Boil until juice is released.
3. Then strain the hot juice and leave it until the next day to cool.
4. Next, carefully drain the juice and boil it carefully skimming off the foam.
5. When the volume of juice is reduced by half, add sugar and cook until tender. For 1 kg of pure juice, 400-500 g of sugar will be required.
6. Pour hot jelly into jars.

7. Roll up the jars with lids and put them in a cool place.

Video on how to cook currant jelly in a slow cooker

See detailed instructions for making jelly. Cooking in a slow cooker is always convenient, even berries.

Choose a convenient way to prepare a berry treat for yourself and save it until winter.

In the midst of summer, a very burning 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 gelatin and without gelatin, poured in a slow cooker in a cold way.

Why jelly? Because red currant is more suitable than any other garden berry. Ruby color, transparent as glass, fragrant and indescribably tasty. And how many useful things are there. You can just eat with a spoon, drinking tea, and if you want, then put it in pastries.

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 during cooking, the properties of this berry are such that it gels by itself due to the large amount of pectin.

Jelly is made from the juice of the berry, so that it is really 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 pusher or spatula. It is better to take a sieve not metal, but kapron, because the currant berry is sour and quickly breaks down the metal.

We know that redcurrant contains a "champion" amount of vitamin C, in order to preserve it for the winter, jelly is made without boiling, 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 a blank according to the simplest recipe.

Easy winter recipe

For the simplest 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 everything is elastic to the touch. We carefully cut off the stalks and tails so that we do not spoil the taste. We wash the berries well, and you don’t need to soak them in water, just rinse them in a colander with handfuls and that’s it. Remove excess moisture.

You can grind the berries quickly with a blender, you can also through a meat grinder, the main thing for us is to make gruel out of them so that we can squeeze the juice. By the way, I don’t do it through a juicer, a lot of juice remains in the cake, and seeds sometimes get into it.

We gradually drive the resulting mass through a sieve, with the help of a wooden pusher it is quite fast. Then we pour the resulting juice into a stainless steel container, if there is none, then you can use an enameled one.

Juice in its pure form is about a liter, pour a kilogram of sugar into this amount and begin to slowly heat, stirring all the time. So the sugar will completely dissolve quickly. If you have a lot of juice, then do not make jelly at once from the entire amount, divide it into parts so that it does not burn.

The finished jelly will be liquid until it cools, so do not worry, pour it into small sterilized jars and roll up the lids. You can’t turn over, leave the jars to cool completely naturally, then lower them into the cellar.

Jelly for the winter without cooking step by step with a photo

Who wants to eat delicious vitamins all winter, there is a recipe without cooking. There is one “but” here - it will be necessary to store the live product in the refrigerator. But there are those who add more sugar and then the preservation can be stored simply 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 the volume is measured not by the berry itself, but by the resulting juice.

We twist the already washed berries through a meat grinder or chop in a blender, as you prefer.

We wipe the berry mass through a sieve.

Add sugar according to the norm.

Stir the juice and give a couple of hours for the sugar to completely disperse.

Before packing the jelly, mix well. We lay out in sterile jars and put it in the refrigerator without turning over.

Currant jelly five minutes

The five-minute recipe always helps out if you need to quickly put the berry in jars. This option can be stored both in the refrigerator and in the cellar, and just in a cool room, jelly stays all winter, because it is boiled.

How to make a five-minute at home:

In this case, we take such a norm, for a kilo of berries - a kilo of sugar. The berry must be washed, sorted and whole, without damage. After washing, you need to dry it, I just sprinkle it on a towel for a few minutes in an even layer.

We make juice from the berry in any way that is more convenient for you, in the old fashioned way, some years are stewed and rubbed through a sieve, I just grind it in a blender.

Pour the prescribed norm of granulated sugar into the juice, stir and slowly heat until it boils. The temperature should be as low as possible so that it does not burn. Always make sure that this does not happen, stir regularly with a wooden or plastic spatula.

After boiling, about five minutes should pass, it should boil evenly. Immediately remove the jelly from the heat and pack it in such a hot form in jars. Before you twist them, you need to cover the neck with parchment, 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 skips seeds and the jelly is no longer so beautiful. Therefore, I use a mechanical juicer, it is much faster in assembly and squeezes well.

Cooking jelly:

It is important for us to take berries of about the same ripeness, not watery. If you have your own currants, do not collect them immediately after the rain, the jelly will be liquid and tasteless. That is why it needs to be washed quickly, then spread on a towel to dry. You also need to carefully remove all the branches and only then pass through the juicer.

By the way, do not throw away the remaining cake, it can be dried on a baking sheet and added to tea or pastries in winter. You can cook compotes on it or add it to winter berry preparations.

The resulting pure juice is poured into a stainless saucepan and we measure the sugar at the rate per liter of juice, a kilogram, two hundred grams of sugar. Stir and set to heat slowly. We are waiting for the moment of boiling, remove from heat and immediately pack in sterile jars.

Jelly cold way

This recipe is obtained in the same way, without cooking, therefore, in a cold way. We save all the vitamins, plus we make such a blank 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 run through a sieve to get pure juice. Next, you need to measure the amount of juice in order to know how much sugar to fill, 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 is completely dispersed and the gelling process begins. Then, as usual, we lay it out in jars and put it away for storage.

Redcurrant jelly recipe with gelatin

Although there is a lot of pectin in the berry, but with gelatin the jelly is thicker, holds its shape better and is great for baking.

We will take a kilo of berries:

• 600 grams of sugar
• 20 grams of edible gelatin
• One third of a glass of water

How will we cook:

Pour gelatin with water and leave to swell. In the meantime, let's take care of the berries, rinse, cut off the tails and pass through a meat grinder. Pass the resulting mass through a sieve.

There is a way that speeds up the whole process, you need to add quite a bit of water to the washed berry and stew it until it becomes soft, while cutting off the tails is not necessary. Then we wipe it through a sieve and the juice is ready.

We put it together with the addition of sugar to heat up and also heat the gelatin until it becomes liquid. Pour it into the juice in a thin stream, stir and pack in jars. Banks can not be turned over, we remove the cooled ones for storage.

Redcurrant jelly - video

Jelly from red currant berries in a slow cooker

In a slow cooker, jelly turns out to be thick and without gelatin, and most importantly, you don’t need to stand and watch over it. Very comfortably.

How to cook jelly in a slow cooker:

We will add sugar at the rate of one to one, only not to the berry, but to the volume of juice. Half a liter half a kilo of sugar. Mix well and pour into a bowl. It remains to set the mode of stewing or jam for twenty minutes and the jelly is ready. Pack hot into jars and let cool.

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 after all, it is necessary to save some of the vitamins for the winter period. 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.

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, 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.

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.

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.

Red currant blanks how to cook

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 a large amount of sugar. 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.

• 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 contain the largest amount of gelling substances. For example, you need to take 3 glasses of them, and add one more glass of blackcurrant and raspberry. 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. The best option would 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.