​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 making confectionery, soufflés and creams, cocktails and ice cream, fruit salads and fruit drinks that contain gelled jam. In order to replenish vitamin reserves in winter 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!​
• “Minutka” is a tasty 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 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, more nutrients will be retained in the product. 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 a healthy product. During the cold season, this tea is difficult to replace: for example, it is considered a good natural antipyretic. But even in warm weather, tasty jam will come in handy - with ice cream this delicacy goes with a bang. 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, the mass must be cooked 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 - a 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, 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 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 consideration. 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 out the red currants, rinse with warm boiled water, shake off and rub through a sieve. Pour hot water over the remaining cake in the sieve 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 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 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.​

Red currants contain a huge amount of useful vitamins and microelements. It is good either fresh, or in the form of jam with whole berries, or in the form of various jellies. The latter can be prepared in several ways.

Redcurrant jelly boiled with sugar

For it you will need:

• unripe red currants – 1 kg;
• granulated sugar – 1 kg.

For jelly, it is better to take sour currants - they harden much better.

How to make jelly:

• Separate the currant berries from the stems. Wash them and dry them on a towel.
• Place the red currants in a bowl and cover them with sugar. Mix the contents quite 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.
• Cook the currants with sugar over medium boil, stirring constantly with a spoon. At the very end, it will be difficult for you to mix the contents. If the currants and sugar have not yet thickened, continue cooking for another 2 to 5 minutes.
• Place the thick brew in a stainless steel mesh colander and grind the currants.
• Place the resulting thick mass into jars prepared in advance 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 the treat after a month, although it will already be thick, it will not be as thick as it will be after 2-3 months. By the way, this preparation can be prepared without picking the berries from the stems. These green sprouts, when boiled and pureed, will give the jelly an unusual fresh aroma. They will not affect the quality of the final product at all.

Red currant jelly boiled with sugar and Zhelfix

This winter jelly turns out to be very thick and more like marmalade. For it, in addition to currants and sugar, you will also need a pack of store-bought Zhelfix (this is a special powder for cooking thick sweet preparations).

How to cook:

• Sort out 1 kg of red currants from debris and twigs. Wash the berries and place them in a saucepan.
• Add 2 tablespoons of water to the currants and heat well over the fire. For the first heat treatment you will need about 5 minutes - during this time the currants will become soft and crack.
• Place the hot berries in a thick gauze cloth 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 tbsp) and one sachet of Zhelfix (40 g). For better mixing, first mix the gelling agent with sugar, and then pour their mixture into the juice.
• Bring the mixture 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 you want.
• Place the hot jelly into jars and let cool without lids.
• Seal the jars with lids and place them in the pantry or refrigerator.

Redcurrant jelly without cooking

Pour boiling water over red currant berries to make them softer. Grind them through a metal sieve. Mix the resulting juice with fine sugar. Take 2 kg per 1 liter of juice. For better dissolution, place the container with juice and sugar in a water bath. As soon as there are no sugar grains left, put the jelly into jars. Do not cover them with lids. Once the currant jelly is cold, cover the jars with lids. Store the workpiece in the cold.

Red currant is an extremely vitamin-rich berry, but not everyone likes its specific sour taste. A compromise option in this case is to prepare sweet redcurrant jelly for the winter. The result is a delicate, thick consistency with a pleasant berry aroma. Recipes without cooking and without sugar allow you to preserve all the valuable substances, and the consistency with sugar, spices, and gelatin makes the red berry a favorite sweet for tea in the winter.

Berry preparation is added to pies, pancakes, buns

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

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

The assortment will have a richer taste

Signs of readiness:

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

Two heat-treated jelly recipes

To prepare a tasty and aromatic, and most importantly healthy currant delicacy, heat treatment must be kept to a minimum, since high temperatures destroy vitamin C and coumarins, which are extremely valuable for human immunity. Even without gelatin, you can achieve a thick berry mass.

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

You can prepare the best currant jelly differently, but it will take 15 minutes to cook:

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

The product can be stored either in the cold or at room temperature. The delicacy is sweet and rich and can be used as a filling for pies and pancakes.

Delicious prepared drinks for the winter cold:

1. : aromatic assortment with orange and currants for vigor, non-standard options with spices, a method for preparing a homemade Mojito.
2. : what to add for a rich taste, recipes with and without seeds, amounts of sugar for jars of different sizes.

Simple recipe without cooking

A delicacy prepared in this way retains a maximum of vitamins. To grind the berries you will need a blender. To make the preparation, take 2 kg of red currants, wash, dry and sort. Grind the mass in a blender to a puree, grind through a sieve, removing the skin. This makes approximately 1 liter of currant juice. It is mixed with granulated sugar in equal proportions. Jars and lids are sterilized and dried.

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

Video with detailed cooking process.

Sugar-free jelly: the secret of preparation

Berry prepared without sugar retains its tart, sweet and sour taste. Unlike sugar mixtures, the product is low in calories. To prepare the most natural currant jelly, you only need berries.

1. You need to make a puree from the prepared red currants. To do this, the fruits are twisted in a meat grinder or crushed in a blender. The puree is sent into a glass jar.
2. For cooking, take a large stainless steel pan. A piece of cloth is placed at the bottom to place the jars. You need to add enough water to cover 2/3 of the jars. The structure is put on fire. Berry puree should be boiled at a minimum temperature. You will have to wait up to 4 hours.

The finished jelly is poured hot into containers, wrapped until it cools, then moved to the pantry.

Recipe with gelatin

Recipes for preparing jelly using a cold method and without gelling components cannot be compared in density to gelatin-based products. The use of this substance allows you to make a thick delicacy without the labor-intensive procedure of squeezing juice from currants.

To prepare you need to prepare:

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

Step-by-step preparation:

When the mixture becomes homogeneous, pour it into jars. Store the gelatin berry product in the refrigerator.

Assorted jelly with the addition of black currants, watermelon, spices

It’s not difficult to make a transparent and very tasty jelly from two types of currants:

The jelly is poured into jars while hot and rolled up immediately. The jars are turned over onto the lid and wrapped until cool. Store the assortment in a dark place.

To always reap a large harvest, it is worth planting several fruit bushes on your plot with a yield of 7-10 kg. A simple option for breeding is . In this case, it is possible to obtain many hardy and fruit-bearing bushes.

With added watermelon

Red currants go well with other berries. Option with watermelon:

1. Take 1 kg of watermelon pulp and red currants. Sugar is calculated in glasses; exactly the same amount is added as there are glasses of currants.
2. The watermelon pulp is cleared of seeds.
3. The currants are washed, covered with sugar, and kneaded.
4. Add pieces of watermelon and knead again.
5. Place the mixture on the fire, and after boiling, cook for 30-45 minutes.

The finished composition is cooled and ground through a sieve. Once cooled, the jelly is placed in sterilized containers.

The simplest recipe for video beginners.

With vanilla

Various spices are popular in preservation. Aromatic vanilla can be safely used to prepare currant preparations. Housewives prefer to add it to compotes, jams, and use it for cooking.

Ingredients:

• for 1 kg of berries – 1 kg of sugar,
• vanilla pod,
• 0.5 liters of water.

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

Add sugar to the berry juice, mix, and put on fire. After boiling, add a vanilla pod, cut into several pieces. Boil the mixture with vanilla for half an hour. Stir it periodically with a wooden spoon.

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

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

In order for any jelly recipes to turn out excellent, you should know a few tricks:

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

Red currants are valued for containing a whole range of useful substances and microelements. It contains pectin, folic acid, vitamin B complex, and iron. In summer, the berry is available, but you won’t be able to freeze large quantities, but in winter, when the body is weakened by vitamin deficiency, you won’t find it. The best option is to make redcurrant jelly with your own hands. This is a very tasty, healthy treat for the whole family that will support health during the cold season. The calorie content of the dish will not harm your figure.

Each housewife has her own secrets for preserving currant jelly. Some cook hot, others cold. They use small jars and seal them with a key or Euro lid. Here are some tips for making jelly:

• To turn berries into puree, do not use metal objects, this increases the likelihood of oxidation of the fruit mass.
• Instead of instant gelatin, use natural pectin, which is healthier than artificial powder.
• Use to obtain a dense jelly structure. This ingredient will add additional nutrients to the finished product.
• The berries themselves are sweet. Some cooks do not add sugar, content with the glucose of the currant itself. Others prefer to sweeten the dish to reduce the risk of oxidation and spoilage.
• Before starting preservation, pay attention to the preliminary preparation of the containers; wash the jars well and sterilize them.
• Filter the thick juice from the berries through cheesecloth, ensuring that cuttings or cake do not get into the finished mass.

How to make jelly without cooking

Start the jelly preparation process with proper preparation. The berries should be washed well, cut off the cuttings, trying not to crush the fruits.

1. Then dry the currants well so that no remaining water gets into the final product.
2. To obtain a puree, use a wooden pestle, blender or a quality juicer. Do not crush the berries with an iron object or twist them in a meat grinder.
3. Then carefully squeeze the resulting mass through thick gauze or a sieve.
4. The juice for making jelly is ready.
5. Add sugar to the resulting liquid, stir until completely dissolved. There is a known method of partially heating the juice (using a microwave with a setting no higher than 40 degrees), this increases the rate of dissolution of granulated sugar in the liquid.
6. Pour the finished syrup into containers and close.
7. The resulting sweetness will be stored until spring without significant loss of taste and benefits.

With gelatin

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

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

Step by step recipe:

1. Before starting preparation, soak the gelatin in warm water for 35 minutes. Take about 1 glass of water per 1 tablespoon of the substance.
2. After the gelatin has completely dissolved, add sugar, bring to a boil, and let cool slightly.
3. Grind the pre-washed and dried berries through a sieve and strain well.
4. Mix the squeezed juice with a warm gelatin solution, to which add lemon juice.
5. Stir the resulting mass until smooth. There is no need to heat or boil; the temperature of the water with gelatin is enough to completely dissolve the sugar in the jelly.
6. Pour the resulting product into the container until it cools completely.

Cold method through a juicer

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

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

Step-by-step instructions for rolling jelly “five minutes”:

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

Without gelatin

Jelly made from two types of currants looks impressive and unusual (as in the photo in a glossy culinary magazine). For piquancy, you can leave the berries of both varieties whole or just one of your choice. Ingredients for making jelly:

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

Simple recipe step by step:

1. Pre-prepare the red currants, remove stems, tendrils, and damaged areas. Grind it through a sieve or squeeze it out with a meat grinder. Next, separate the juice through thick cheesecloth (leave two handfuls of whole berries for further decoration).
2. Thoroughly peel the black currants (following the red currant example) and leave them whole.
3. Mix the strained red currant juice until the sugar is completely dissolved. It is better to heat the mass to 40 degrees, this will allow you to quickly obtain a homogeneous syrup.
4. Add black currants and the remaining red currants, half a glass of wine. Alcohol will allow dissolved sugar to penetrate into whole berries more quickly, and the jelly will not spoil.
5. Pour the dish after it has cooled to room temperature, turning the jars over periodically. This proportion will give a beautiful effect - the berries will be evenly distributed throughout the entire volume.

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

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

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

Prepare according to the following scheme:

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

From currants with oranges

Currant jelly with oranges is very useful in winter, it retains the maximum amount of vitamins. Components:

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

Step by step recipe:

1. Prepare the berries.
2. Wash and dry the oranges, cut the cuttings.
3. Pass the currants through a juicer.
4. Grind the citrus fruits in a meat grinder or blender.
5. Mix the resulting puree and juice, adding sugar.
6. Heat the mixture in an enamel pan to 60 degrees, stirring constantly until the sugar dissolves. You can’t cook the mass, it causes loss of vitamins.
7. Let the jelly cool and pour into a sterile container. Place the preparations in the refrigerator.

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

• red currants 1 kg;
• water 300 g;
• sugar 300 g (for sweet berries);
• vanillin 1 g;
• agar-agar 3 tsp.

Step-by-step list of actions:

1. Press and filter the berries through 4 layers of gauze.
2. Add 1/5 of the juice, vanillin, agar-agar to hot boiled water; let the ingredient swell for an hour.
3. Add sugar to the juice and stir.
4. Combine the resulting ingredients and whisk thoroughly.
5. The finished product is poured into clean molds.

Diet without sugar with fructose

Low-calorie red currant jelly with fructose will provide you with the opportunity to pamper your body with a treat without fear of extra centimeters on your waist. This recipe is irreplaceable for diabetics. Ingredients for jelly:

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

How to prepare dietary currant jelly with fructose:

1. First, soak the gelatin for 40 minutes in warm water.
2. While the soaking time has passed, peel and rinse the berries well. Don't leave cuttings on them, which will ruin the whole batch.
3. Mix fructose with wine.
4. Crush the currants using a wooden pestle in a mortar.
5. Pour gelatin into the resulting liquid syrup and add fructose.
6. Mix everything well and leave to infuse for 15-20 minutes, covering the dishes with a lid. Use only enamel cookware or ceramics.

What to do if the jelly does not harden

Why doesn't the jelly thicken after waiting for several hours? Don't panic, this dish hardens after 2-3 hours or even a week. But if “grief” happens, there is a way out:

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

Video

The long-awaited time for the berry harvest has arrived. The best varieties of red currants ripen in the gardens. This berry is loved for its unique aroma and peculiar sour taste. It contains vitamins B, D, E, as well as such a well-known vitamin as vitamin C (ascorbic acid). Regular consumption of red currants increases resistance to stress, insomnia, strengthens the immune system, and cleanses of toxins. In Rus' they gave her the nickname “Berry of Beauty”. Red currant juice perfectly relieved inflammation, acne, and freckles.

The red berry will benefit the kidneys, heart and blood vessels, as it contains a lot of potassium and iron. Perfectly removes excess fluid from the body, preventing swelling. It is very useful for elderly people, as it resists arthritis, rheumatism, and atherosclerosis.

The best way to preserve the vitamin component is to make jelly from red currants. Currants grown in the garden almost always make excellent jelly, you just need to add sugar. And for currants purchased on the market, it is better to use a gelling agent. Then we can say with confidence that in the end you will get jelly.

Let's consider several options for preparing “yummy” red berries.

Redcurrant jelly recipe without gelatin

Option #1. Sweet recipe for cold storage

Required: per kilogram of red berries - 2 kg of granulated sugar. Pre-sterilize jars and lids.

Cooking process:

1. Sort the berries, wash and dry.
2. Grind the berries - crush, pass through a juicer or use a blender.
3. Next, proceed as you prefer - squeeze the berries with gauze or rub through a sieve.
4. Add sugar to the resulting juice in small portions, stirring constantly.
5. If the currant variety is rich in gelling substances, then the mass will thicken right before your eyes.
6. Place the jelly in (sterilized) jars, add a teaspoon (teaspoon) of alcohol. Cover the jars with plastic lids. Store only in the refrigerator.

Option #2. Heat-treated currant jelly

Required: for 1 kg of berries - 1 kg of granulated sugar, 0.5 liters of water.

Cooking process:

1. It is recommended to sort the currants and wash them if desired. If you don’t have time, you don’t have to remove the branches; they are not a hindrance at the next stage.
2. Place the berries in an enamel saucepan and add 0.5 liters of water.
3. Bring until bubbles begin to form, but do not boil.
4. Allow to cool so as not to burn yourself further.
5. Pour the liquid into a separate pan, it will come in handy later. Squeeze out the remaining mass.
6. Next, rub through a sieve or squeeze the juice through cheesecloth.
7. Now mix the juice and broth, which is stored in a saucepan. Strain. Add sugar.
8. Cook the jelly over low heat for 30 minutes. Make sure it doesn't boil too much.
9. Divide the finished mixture into jars, with a spoonful of sugar on top. Screw on lids for canning.
10. Turn the jars over and do not touch them until they have cooled completely.
11. Check the quality of the twist and put it in the cellar.

How to make red currant jelly with gelatin (recipe No. 3 - 5)

Option #3. Redcurrant with gelling agent

Required: for 0.5 kg of red berries - a glass of powdered sugar, 15 g of gelatin, 150 ml of port (liqueur, wine), 150 ml of cream.

Cooking process:

1. Dissolve gelatin in 0.5 cups of water and leave to swell.
2. Add water (a glass) and powdered sugar (2/3 glass) to the washed berries.
3. Bring the mixture to a boil, then squeeze well using a sieve.
4. Mix the swollen gelatin with port wine and water (2/3 cup). Cook until the gelling agent is completely dissolved.
5. Mix with the syrup prepared earlier.
6. Pour into molds, cool for about 6 hours in the refrigerator.
7. Prepare currant puree from the remaining cake. Add powdered sugar and cream and mix in a blender.

Decorate the jelly with the resulting puree, fresh berries, and a mint leaf. It will turn out very tasty and beautiful.

Option number 4. Frozen redcurrant option

If in the middle of winter there is a desire to taste aromatic redcurrant jelly, then you can use frozen berries.

Required: for 200 g of red currants, use 200 g of granulated sugar, a tablespoon of gelatin, 0.5 liters of water.

Cooking process:

1. Pour gelatin according to instructions and leave for an hour to swell.
2. Pour frozen red currants into boiling water, add sugar and cook for no more than one minute.
3. Slowly add gelatin mass.
4. Strain through cheesecloth and pour into molds.
5. Cool in the refrigerator - and bon appetit!

Option #5. Redcurrant dessert (with gelatin)

Required: for 150 g of berries - 3 glasses of water, 2 tablespoons of gelatin, 1 tablespoon of lemon juice. Add sugar to taste.

Cooking process:

1. Pour gelatin with water (2 cups) and set aside for 30 minutes until it swells evenly.
2. Rub the currants through a sieve, add a glass of water and cook. Use only enamel cookware.
3. Boil for 5 minutes, stirring constantly with a wooden spatula.
4. Strain through cheesecloth, add sugar and lemon juice to the resulting juice. Place on the stove over low heat.
5. Skim off the foam, stirring. Add the swollen gelatin. Wait until it dissolves.
6. Place the jelly in molds and cool in the refrigerator.

It will be tasty and beautiful if you put berries and a mint leaf on top of the jelly.

And finally. Don't miss the opportunity to enjoy redcurrant jelly. It can be prepared as a preparation for the winter. Or as a delicious dessert. This dish looks amazingly beautiful and is incredibly healthy. And jelly using gelatin adds nutritional value to the dish.