To prepare redcurrant jelly for the winter, you do not need anything but berries and sugar in a 1 to 1 ratio - this is a simple recipe. Currants need to be cleaned of twigs and leaves, then boil and rub through a sieve. At the output, you will get a pure berry puree, without skins and seeds, and the jelly will eventually be transparent and uniform. It remains to add sugar, boil for 15 minutes and pour into jars.
The output from the specified amount of ingredients is 750-800 ml. I recommend using small jars for seaming, the smaller the container, the more active the gelling process takes place. The preparation is excellent, it can be stored in the cellar and in apartment conditions, away from sunlight and heating radiators.
Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 750-800 ml
- red currant - 700 g (net weight in the form of puree - 500 g)
- sugar - 500 g
A simple recipe for making redcurrant jelly
Ripe berries are rinsed with running water. cold water let the water drain. We sort through, freeing from twigs, leaves and other debris. For jelly according to this recipe, select ripe, and even better, even a little overripe currant, but without signs of mold and spoilage.
Next, the berries need to be crushed with a wooden pestle. We carry out the procedure with an ordinary pusher, pressing down the currant with force so that it bursts and releases the juice. Why crush berries? Thus, the juice will stand out from them and it will not be necessary to add water to the pan. Some housewives use a meat grinder or blender for this purpose, but I don’t see the need for this. The berry softens so well, and after cooking it completely turns into a homogeneous puree.
We put the pan with currants on the stove, over medium heat. Bring to a boil and boil for 15-20 minutes. During this time, valuable pectin, which is necessary for currant jelly to harden, will have time to boil out of the skin. You will see how, as it heats up, the remaining whole berries will burst and even more juice will stand out. As a result, the volume will decrease significantly, and the berries will boil well, it will be easy to grind them through a sieve with minimal cake waste.
Next, the currants need to be wiped through a fine sieve. It is most convenient to perform the procedure in small portions, 3-4 tablespoons at a time. The skin contains the most pectin, so we grind diligently so that the waste is minimal. The cake is discarded or reused for cooking compote. We weigh how much puree turned out - I have 700 g fresh berries as a result, 500 g of pulp and juice came out. So, sugar will also need 500 g (ratio 1: 1).
Mix redcurrant puree and sugar. Stir until the sugar crystals dissolve completely.
We put on the stove and cook over low heat for 15 minutes from the moment of boiling, stirring often, without a lid to remove excess moisture. If you digest the jam, it will turn out to be a darker color. During the boiling process, do not forget to remove the foam.
Pour hot jelly into jars - sterilized, hot and dried in the oven. We roll up the boiled lids, after which we turn the jars upside down and leave them in this form for 1 hour.
We remove the jars in a dry and cool place for storage for the winter. Don't be fooled by the fact that visually, redcurrant jelly seems liquid. As it cools, it will become thicker due to the pectin contained in the berries. Already on the second day it will become thick, and after spending 3-4 weeks in the cold, it can be cut with a knife.
With the onset of summer, a huge selection of different fruits and berries opens up, some of them can be eaten with pleasure in large quantities. There are also those who, due to their specific taste, are eaten in last turn. Sour currant is one of them. To prevent it from spoiling, housewives make jelly jams that can be eaten in winter.
Redcurrant jelly without cooking
Not everyone likes berry sourness, so cook a tender sweet dessert, which can be eaten as an independent treat, or added to pastries and ice cream, would be a great idea. Redcurrant jelly is cooked a little slower in the cold way than by boiling. It will take more time to dissolve the sugar in this recipe. From the ingredients you will need:
- sour berry;
- sugar - 250 g.
The recipe consists of the following steps:
- Rinse the berries and free from the cuttings. There should be no foreign elements.
- For jelly dessert the berries themselves are not needed, only juice is used in the recipe, which should be 200 ml for this amount of sugar. Crush the round currants, rub through a sieve and pour over the liquid.
- Gradually add sugar and stir continuously. The next portion of sugar can be poured when the previous one has dissolved.
- Pour the finished thick broth into sterilized jars, tightly corking with lids.
- It is better to store the mixture in a refrigerator or other dark place with a low temperature.
Redcurrant jelly with gelatin
delicious treat it is not difficult to cook according to the recipe with your own hands at home, in this situation you will definitely know the composition of the dessert. The proportions of the components are so simple that you can easily cook any amount of jelly sweetness. Preparations that require solidification contain gelatin. For the redcurrant jelly recipe, you need to take:
- berries - 250 g;
- water - 500 ml;
- sugar sand - 250 g;
- gelatin - 15 g.
You need to prepare like this:
- iterate over currant ingredient, fill with water and move to the stove.
- As soon as the broth has reached a boil, crush the berries and boil for another 5 minutes.
- The resulting slurry needs to be well filtered.
- In a third of a glass of water (about 80 ml), add gelatin to swell the latter.
- Currant broth must be brought to the point of boiling, add granulated sugar and gelatin. Mix everything thoroughly.
- Pour the mixture into pre-prepared jars, cork with lids.
How to cook redcurrant jelly without gelatin
Many berries, even in the form of jam, do not lose their useful properties. Berry with sourness, rich in pectins, helps to remove toxins and toxins from the body. If you don't want to use gelatin in your jelly treat recipe, you don't have to. Enough of these products:
- red currant - 1 kg;
- drinking water - 50 g;
- granulated sugar - 700 g.
How to cook redcurrant jelly will tell you this recipe:
- Wash the berries, remove the cuttings and leave to dry for a while.
- Transfer the berry component to a small saucepan, filling with water. Cook over medium heat with constant stirring.
- Pound in the same container, continue to cook.
- After 7 minutes, take a sieve and another pan, strain the gruel, leaving only the juice. Return the liquid to the fire.
- Pour in sugar, stirring with a spoon. Boil until mixture thickens.
- Prepare jars, pour jelly sweetness. It will begin to solidify after natural cooling.
Currant jelly from frozen berries
It is not always possible to harvest a berry crop, but you still want to taste this storehouse of vitamins. If you froze the berries yourself last year or bought them in a store, you can also make a jelly treat from them. The list of ingredients for the recipe is simple:
- frozen berry - 300 g;
- water - 100 ml;
- sugar - 300 g;
- gelatin - 20 g;
- lemon juice.
Step by step preparation:
- Before making redcurrant jelly for the winter, defrost it. Better do it natural way without the aid of a microwave.
- Pour gelatin with cold water, leave to swell.
- This recipe for redcurrant jelly involves turning it into a puree. Mix it with sugar and a few drops of lemon juice.
- Place the mass on a gentle fire, stirring with a spoon, cook until the sugar crystals dissolve.
- Pour in the gelatin solution, continue cooking.
- Pour the thickened mixture into jars, cool and place in a cold place.
Red currant jelly
Berry delicacies differ in their preparation and consistency. Properly made jam, unlike a jelly dessert, preserves the integrity of the berries. However, thanks to pectin, which provides natural thickening currant jam, these two desserts can be combined. To implement the redcurrant jelly recipe, you need:
- berries - 1 kg;
- granulated sugar - 1 kg;
- water - 250 ml.
This algorithm will tell you how to cook redcurrant jelly:
- The proportions of cooking are very simple: the same amount of sand is put per kilogram of berries, therefore, how much to cook delicacies is up to you. Berries need to sort out and wash.
- Pour the berry component into an enamel saucepan, fill with water.
- Bring to a boil, simmering for 2 more minutes after boiling.
- Rub half of the berries through a sieve, but leave the other part untouched.
- Combine the resulting mixture with sugar. Boil until thick.
- Pour hot jam into jars.
Redcurrant jelly in a slow cooker
Modern technology makes our life easier and allows you to cook your favorite sweets without spending a lot of time and effort. The recipe for redcurrant jelly does not imply the exact amount of ingredients down to the gram. How much to add certain components is easy to understand from the proportions of 1: 1. There are only two components:
- sour berry;
- granulated sugar.
A step-by-step description of how to make redcurrant jelly for the winter using a slow cooker:
- Remove large branches, sort and wash the berries. Pour them into the multicooker bowl and set the "Extinguishing" mode for 25 minutes.
- With the help of a pusher and a sieve, free the resulting mixture from the liquid, which is poured back into the bowl. You can additionally strain the juice.
- The amount of sand and currant juice should be equal. Pour the sugar into the multicooker.
- In the "Extinguishing" mode, it is necessary to bring the syrup to a boil. The resulting foam must be removed.
- Pour the hot jelly treat into jars, cool.
Video: how to make redcurrant juice jelly
Today I want to start with a question: who grows currants in their gardens? What do you cook from it? A lot of answers will come: jam and compote, is it possible to prepare something else from it?
So I will tell you about redcurrant jelly, which turns out to be incredibly tasty, fragrant and natural. Below we will review with you hot and cold ways its preparation and a few nuances so that it can gel well.
It is used for impregnating cakes, for watering or. you can just enjoy a bite with tea or use it as a snack.
The two main highlights of jelly are that it takes no more than 20 minutes to make and is quick and easy to make.
And also these recipes are universal and suitable for any variety of currant: for both white and black.
Let's start with the nuances:
- Currant contains a lot of ascorbic acid (vitamin C), which dissolves at high temperatures, so it is not advisable to boil it.
- For the same reason, we do not use metal utensils (sieve, spoons, pushers). Why do we need oxidized metal in food?
- With a cold cooking method (without boiling), jelly is stored in the refrigerator for no more than 6 months, otherwise it may turn sour.
- The classic recipe includes a 1:2 ratio of redcurrant juice and sugar. For some, this is very sweet, so it is permissible to reduce the amount of sugar and cook in 1: 1 proportions. But keep in mind, the less sugar (preservative), the greater the risk that the filling will become moldy.
- Banks cannot be moved and shaken until completely cooled, otherwise peptide bonds will not have time to form.
- It will still continue to thicken a few days after cooking.
- Jelly may not turn out thick, because in different varieties currant contains different amount pectin, then use helpers: agar-agar or gelatin.
Now I want to explain to you why it is from this type of berry that the most delicious jelly no gelling additives.
And because this berry has good peptide properties, in simple words it contains pectin. And he, in turn, combining with sugars and acids is able to form gels.
I'll start with the classic recipe, when the ratio of currant juice to sugar is taken in proportions of 1 to 2.
So, in order for the berries to give a lot of juice, we will dilute them with water and damage their integrity with a crush.
This recipe is based on heating the berries, i.e. we'll cook them a little. It is also called a five-minute, because jam is on the stove for exactly five minutes.
If you do not use cake in further preparation, then you do not need to remove the fruits from the twig, anyway we will filter them.
Ingredients:
- 1.6 kg redcurrant
- 3.2 kg sugar
- 2.5 cups of water
Pour the washed berries with water and crush them a little with a potato masher. This is necessary so that the fruits in the process of heating begin to give their juice.
We put the pan with currants on a moderate fire. As soon as we see that it boils, immediately reduce it to a minimum and cook for 5 minutes.
Then we take a sieve, put gauze or small tulle on it, folded four times. So we will not let the bones seep into the juice and there will be no direct interaction of the cake with the metal.
And we begin to crush the cake with a pusher so that all the juice comes out of the berries.
Then we let the mass cool down so that we can squeeze out the remaining liquid with our hands.
To measure right amount sugar, we measure how much liquid you got. And by classic recipe for this amount we measure sugar in proportions of 1 to 2.
We combine sugar with juice and mix well so that the crystals dissolve.
As soon as this happens, you can safely begin to package the jelly in prepared containers. Jars and lids are needed.
Jelly can be stored room temperature because there is a strong concentration of sugar.
How to make thick jelly without cooking (cold method)
With this method, the maximum amount of vitamins is preserved, because we will not cook jelly at all. And we will also reduce sugar, because it is also not very useful. But these jars will have to be stored in the refrigerator.
And the meat grinder will help us quickly cope with cooking. It doesn't matter if it's manual or electric.
Ingredients:
- 3 kg redcurrant
- 1.5 kg sugar
We grind the berries through a meat grinder, see how much juice came out.
Then we get rid of the seeds, we do this by passing the mass through a sieve.
We measure how much juice turned out and put the same amount of sugar. It turned out about 1,700 liters of juice.
Pour sugar, mix. And we wait for it to dissolve.
We spread the mass in sterilized jars and close it for the winter.
You need to store it in the refrigerator.
A simple recipe with gelatin in 20 minutes
For those who want to be sure that when they open a jar in winter, there will be thick jelly. I suggest using gelatin. Although in the case of red currants it is used very rarely. But that's what we and the hostesses are for, to be fully armed. Write down the recipe.
If there is no desire to filter, then you can use the bones with pulp in jelly.
Ingredients:
- 1 kg currant
- 1.2 kg sugar
- water - 0.5 liters
- 2 tbsp gelatin
- 1.2 lemons (oranges)
Pour the washed currants with water and put on moderate heat. After five minutes, reduce it and simmer over low heat for 10 minutes.
We grind the jam through a meat grinder or blender to get a liquid mass, into which we add sugar and lemon juice.
Pour the gelatin with a little water so that it swells.
We set the container with currants and sugar to languish on a slow fire, until all the crystals dissolve.
This will take about five minutes. Then take the pan off the stove and let it cool down a bit. And put the swollen gelatin into it.
Sterilize jars and lids.
Pour hot sugar syrup in jars and allow time to cool.
Thick currant jelly through a juicer (hot method without water)
With the advent of summer time, we begin to harvest a lot: and we close it in jars and put apricots on and. Therefore, we definitely cannot spend a lot of time fussing with berries. And household items come to our aid: a meat grinder, a blender, a combine or a juicer. We use the last helper more often.
This recipe is also cooked hot, i.e. we will warm the currant mass, but we will not add water to the berries.
Ingredients:
- for 1.5 kg currants
- 2.5 kg sugar
Grind currants through a juicer.
We recline the mass on gauze or a plastic sieve and squeeze the cake well.
We spread the sugar in the berry juice, we begin to mix them well.
Then we take a tall pan, pour the mixture into it and put it on the strongest fire. You do not move away, because as it boils, a strong foam will form.
You continue to cook until foaming and bubbles are reduced. This takes about 8 minutes.
Then immediately pour into sterilized jars.
But do not cover the jelly with a lid. Because a thin film is formed, which will prevent the product from molding. After 4 hours, you can close the jars.
You should not throw out the cake, it is better to make compote or fruit drink or add it to marmalade. After all, the bones and skin of red currants are also very useful.
And another tip for those who suddenly jelly does not freeze. There may be several points here: you did not give time to form peptide bonds (you immediately ate or constantly moved the container), maybe you added a little more water what is in the recipe? Or you have a currant variety with a low amount of pectin. In other cases, this delicacy is always obtained.
Red currant jelly has a peculiar taste. Very tasty and healthy jelly is obtained according to these recipes. The article gives different recipes cooking redcurrant jelly for the winter, choose the right one for yourself.
1. Red currant jelly
What do you need:
1.5 kg redcurrant
1 kg sugar
(4 cans of 500 g)
What to do:
Wash the currants, dry and put in a container for making jam. Pour in 100 ml of water and heat over medium heat.
Cook until the berries burst and begin to release juice. Squeeze the currant with the convex side of the slotted spoon. Boil. There should be enough juice. Add sugar, mix. Boil for 3 more minutes. , then remove from heat. Strain the contents through a very fine sieve, without squeezing the berries, so that the jelly is transparent.
Pour into jars using a ladle with a spout. Cool and cover with lids or parchment paper.
2. Red currant jelly.
1 kg. berries, 500 gr. sugar, half a glass of water. Pour the berries into the prepared boiling syrup and cook until tender. Interrupt cooking 2-3 times for a few minutes, removing the foam. Redcurrant, pureed with sugar: 1 kg. berries, 2 kg. Sahara. Crush the berries with a wooden pestle or pass through a meat grinder, put them in a clean, dry bowl ( glass jars) and store in a cool place.
3. Redcurrant jelly: 1 st. red currant juice, 1 and a quarter cup of sugar. Grind the berries and extract the juice. Mix the juice with sugar, heat slightly and stir until completely dissolved. Pour into small jars, close with plastic lids or parchment. Store in a cold place.
Try to cook according to this recipe.
4. Red currant jelly- one of the most great dishes, which can be prepared from red currants. One of the advantages of jelly is that after cooking it contains the same amount of vitamins as in fresh currants. And if so, today we decided to give a recipe for redcurrant jelly.
Red currant jelly
Ingredients:
sugar;
Red Ribes.
Take sugar at the rate of 1:1 in relation to the currant juice that you need to squeeze out, that is, how many liters of juice, the same number of liter cans of sugar.
1) Currants must be washed well and put in a colander.
If you save your time, use the microwave. Within three or four minutes everything will be ready. Namely: currant berries will settle so much that they will give juice.
For ten minutes in a heated oven, you can put red currants, lined with an enameled baking sheet or in a fireproof bowl.
If you have a double boiler, you can warm the berries there.
Without pouring the currants out of the colander, put in a pot of boiling water for ten minutes. The most important thing is that you will need to make sure that the berries do not burst. If this happens, then all the juice will end up in a pot of water.
Another way is to heat in a saucepan, adding a small amount of water. But than less water, the thicker the jelly.
3) The next step is to squeeze the juice. You can use a juicer, sieve or cheesecloth. What suits you best, then choose. If you want the jelly to be opaque, use a juicer, if transparent, then a sieve. You decide to use gauze - it must be rolled up in three to four layers. If a sieve - you, for starters, with the help of a pusher, you will need to knead the red currants. If you hesitate whether to choose a sieve - plastic or metal, it is better to take the first, as the second gives an unpleasant aftertaste. As soon as we squeezed, add sugar to the juice that we got and wait a few hours until it brews. Let me remind you! You need to put as much sugar as juice. For example, you got two liters of juice, which means you need to put two sugars liter cans. That's just at this stage, many are mistaken, they measure not by volume, but by weight. Just the opposite is needed.
4) After pouring the juice into a special saucepan for jam. The fire must be small. Put the pot of juice on gas stove. Stir until the sugar is completely dissolved. It will only take a couple of minutes in time.
As soon as the sugar is completely dissolved, we stop boiling the juice.
5) To the very brim, pour the resulting mixture into jars or pre-cooked dishes. In order for the jelly to harden, it is necessary to cover with a towel. Once the jelly has set, you can cover with parchment paper and tie with a thread. To do this, you first need to wet parchment paper, close the jar with it and tie tightly with a thread. This is done so that there is no condensation. It is not advisable to use a lid as air can get in and your jelly will quickly become moldy. And this, of course, is not very pleasant when such a surprise awaits you. But this is only if you decide to do spins.
It is better, of course, to eat immediately after cooling.
That's the whole simple recipe for making redcurrant jelly.
Red currant contains great amount beneficial vitamins and micronutrients. She's good at least fresh, even in the form of jam with whole berries, even in the form of a variety of jellies. The latter can be prepared in several ways.
Red currant jelly boiled with sugar
For it you will need:
- red currant not overripe - 1 kg;
- granulated sugar - 1 kg.
For jelly, it is better to take currants that are sour - it freezes much better.
How to make jelly:
- Separate the currant berries from the stems. Wash them and dry them on a towel.
- Put the red currant in a bowl and cover it with sugar. Stir the contents fairly vigorously with a large spoon.
- When the currants release juice and the sugar turns pink, put the bowl on the fire.
- Bring the contents to a boil and set the timer for 8 minutes.
- Boil the currants with sugar at a medium boil, constantly stirring it with a spoon. At the very end, it will be difficult for you to mix the contents. If the currants with sugar have not yet thickened, then continue cooking for another 2 to 5 minutes.
- Transfer the thick brew to a stainless steel mesh colander and grind the currants.
- Spread the resulting thick mass in pre-prepared jars and let cool without lids.
- Cover the cooled jelly with lids and transfer the jars to the cold.
This jelly becomes much thicker when stored for a long time. That is, if you open a delicacy in a month, although it will be already thick, it will not be the same as in 2-3 months. By the way, this preparation can be prepared without cutting off the berries from the stems. These green sprouts, when boiled and rubbed, will give the jelly an unusual fresh fragrance. They will not affect the quality of the final product at all.
Red currant jelly boiled with sugar and Gelfix
This jelly for the winter turns out to be very thick and looks more like marmalade. For him, in addition to currants and sugar, you will also need a pack of store-bought Gelfix (this special powder for cooking thick sweet preparations).
How to cook:
- Sort 1 kg of red currant from debris and twigs. Wash the berries and put them in a bowl.
- Add 2 tablespoons of water to the currants and heat well over a fire. For the first heat treatment, you will need 5 minutes - during this time, the currant will become soft and crack.
- Put hot berries in a thick gauze napkin and squeeze out all the juice with your hands. Measure its volume.
- Pour 1 liter of juice into a saucepan and mix with sugar (2 tablespoons) and one bag of Gelfix (40 g). For better mixing, first mix the gelling agent with sugar, and then pour their mixture into the juice.
- Bring the mass to a boil and cook for 2-3 minutes.
- After this time, pour 500-800 g of sugar into the pan and cook until it is completely dissolved. The amount of sugar depends on the sweetness of the berry itself and how sweet the jelly is.
- Pour hot jelly into jars and let cool without lids.
- Seal jars with lids and store in pantry or refrigerator.
Redcurrant jelly without cooking
Pour boiling water over red currant berries to make them softer. Rub them through a metal sieve. Mix the resulting juice with fine sugar. Take it 2 kg per 1 liter of juice. For better dissolution, place the container with juice and sugar on water bath. As soon as there are no grains left of sugar, put the jelly in jars. Do not cover them with lids. As soon as the currant jelly becomes cold, cover the jars with lids. Keep the workpiece refrigerated.
