How to cook redcurrant jelly. Redcurrant jelly: canning summer Redcurrant jelly quick recipe

Red currant jelly

Currant jelly

Red currant is not as velvety-thick inside as black, it has a lot of watercolor berry sourness and bones are felt. Of course, it is pleasant to nibble red currants from the twigs, feeling how you are filled with vitamins. But even better is to make redcurrant jelly.

This is the most delicious currant dish that can be eaten as an independent dessert or used in other delicious dishes!

Washed red currant

1. Redcurrant jelly (without boiling, cold method)

1.1. Proportions

• For 1 liter of juice, 5.5 cups of sugar (1.25 kg = 1 kg + 1 heaping glass).

1.2. How to make cold redcurrant jelly

• Prepare berries: rinse in cool running water, dry and pick the berries from the branches. (Some people wash with boiled cool water, but I think this is not necessary).
• Squeeze currant juice: ceiling the berries, and then strain the puree through cheesecloth or a fine sieve.
• Mix juice and sugar in the above ratio until the sugar dissolves (to speed up the process, you can slightly warm this currant syrup, stirring constantly).
• Unpack and close: as soon as the sugar has dissolved, pour the syrup into prepared jars, cover with a nylon lid or parchment on top (tie the parchment with twine or pull off with an elastic band for money).
• Keep redcurrant jelly in this package until spring in the refrigerator or cellar (but usually it is eaten much earlier!).

Currant jelly like a ruby))))

Redcurrant contains a lot of gelling agents and acids, so it keeps well. Such berry jelly can be boiled or cold jelly is prepared (without heating the juice at all or only slightly warming it up to dissolve the sugar).

If you want to get high quality jelly, transparent, without impurities, you don’t need to apply force and squeeze out all the puree from the berries, take only that part of the liquid that drains from them by itself (stir the berry mass with a spoon, helping the juice drain).

What to do if currant jelly is not frozen

Properly cooked currant jelly solidifies in the process of transferring to jars (turns into jelly as it cools). If suddenly your jelly is completely fluid and does not solidify, you can put it back on the fire and heat it for another 2-3 or 5 minutes, depending on the thickness of your syrup. As soon as you see that a pink coating remains on the walls of the dishes (that is, the syrup already sticks slightly to the walls of the basin or pan), then you can pour the jelly into jars.

It is better to cook jelly in a low wide basin so that the evaporation surface is higher and the jelly thickens faster. The larger the volume of berries and the narrower and taller the dishes, the more time it will take to cook the jelly.

Where to put cake from berries

From the cake from the berry puree, you can cook compote - throw it into a pot of boiling water, boil for a minute or two and let it brew.

Currant jelly can be added to other confectionery products, soufflés, creams, cocktails, ice cream, fruit salads, put in tea, and prepared from jelly fruit drinks.

This is how redcurrant grows, it is harvested directly with twigs, with a whole brush, and then, after washing and drying, it is separated from the twigs. If you immediately pick currants without twigs, it will choke and release juice during transportation

Conventions

A glass = 250 ml of water = 250 g of water, this is the volume of an ordinary tea glass, which used to be placed in a cup holder. A simple measuring cup (measuring cup) can replace it.

A faceted glass is 1/5 less than a tea glass, its capacity is 200 g.

In the recipe, a large glass = 250 ml is always implied, in the case of using a faceted glass, this is negotiated separately.

A bowl of currants waiting to be processed into jelly.

Red jelly is delicious on its own, and with tea, and with a bun!

Red currant is a bright berry with a whole “bouquet” of healthy substances that are preserved even during heat treatment. Therefore, in the berry season, it is worth stocking up for the winter with delicious currant preservation, for example, making tender jelly from red berries. Currants have a high content of pectin. Thanks to its gelling properties, the currant delicacy thickens beautifully without the addition of gelatin.

Prepared according to all the rules of homemade preparations, red currant jelly will be stored for a whole year. True, you will have to work hard - to subject the berries and jars to a thorough heat treatment. But there are also simpler solutions - quick recipes "in 5 minutes", methods that do not require sterilization and even boiling berries. For a change, raspberries and even a juicy orange are added to redcurrant berries.

How to prepare berries and jars

Proper preparation of berries and jars for winter preservation is necessary to obtain a high-quality home-made long-term storage product:

• Ripe red currants are selected, removing all rotten and damaged fruits.
• Berries are cleaned of leaves, twigs, small debris. Rinse in a colander several times under the tap, leave to drain. To dry the currants, they spread it on cloth or paper kitchen towels.
• Caps are also required, into which preservation for the winter is poured, otherwise the product will quickly deteriorate. The jars are sterilized with high temperature - in the oven (120-130 degrees), boiling water (or doused with steam). The heat treatment time must be at least 10 minutes. Wash jars and lids cleanly before sterilization.

Plastic lids should not be boiled, and even more so placed in the oven - they will deteriorate. For processing, a cleanly washed lid is clamped with tongs and placed in boiling water. The time of thermal exposure is no more than 20 seconds.

Simple tips will help you properly prepare and preserve delicious red berry currant jelly:

• It is best to boil berry preservation for the winter in a basin. In a high saucepan, the heating of the berry-sugar mass will be uneven - more intense from below, slower from above.
• To obtain jelly without skins and seeds, the berry mass is passed through a fine sieve. To do this, portions of the berries are unloaded into a sieve, gently pushing the mass in a circular motion with a wooden spoon or spatula (this process is also called rubbing). The pulp and bones are removed.
• Berry preservation is cooled in a special way. Banks rolled up with lids are turned over “on their heads”, and on top they are wrapped with a warm blanket, woolen scarf or blanket. First, this is how the tightness of the lid is checked. Secondly, prolonged heat increases the sterilization of products, which is necessary for their preservation throughout the winter.

Currant jelly from sweet and sour red berries, prepared according to all the rules of heat treatment, is stored for up to a year in an ordinary dark cabinet at room temperature. "Quick" preservation options should be eaten within a month and stored in the refrigerator.

The best currant jelly recipes

In order for currant jelly to be stored for a long time and it is enough for the whole winter, they use the recommendations of the classic recipe.

Classic recipe

How to make redcurrant jelly? For 3 liters of dessert you will need:

• berries - 2 kg;
• sugar - 2 kg;
• water - 0.4 l.

Pour the berries into a bowl of water. Set the heat to slow on the stove. Boil until the currant gives all the juice. Strain the berry juice into a separate container. Wipe the surviving berries there through a sieve (the skins should not fall into the liquid).

Add sugar to the prepared juice. Pour the syrup into a bowl for cooking. Cook at a low heating temperature, stirring constantly, until thickened (a third of the volume of the liquid boils away in about a quarter of an hour).

Pour the finished currant mass into jars, seal with lids. A day later, after complete cooling, remove to a place of permanent storage.

Unused skins from berries (cake) do not have to be thrown away. Currant fruit drinks are prepared from them or compotes are cooked.

According to taste and desire, spices are added to the berries (during the cooking stage): lemon zest, mint, star anise, cardamom or cinnamon. Aromatic spices add flavor to the finished dish, but should not drown out the main taste, so they are used sparingly.

Currant mix

In this recipe, 2-3 varieties of currants are mixed: red, black and white. For currant mix you will need:

• red berry - 0.5 kg;
• black - 0.5 kg;
• white - 0.5 kg;
• sugar - 1.5 kg;
• water - 0.3 l.

The cooking technology is the same as in the classic recipe. If 2 varieties of berries are used (and not three), then they are taken in a total amount of 1.5 kg. It is permissible to change the proportions of berries at your discretion, the main thing is to maintain the total volume. For example, take 250 g of black and white berries for 1 kg of red berries.

Five Minute

You will need currants and sugar in equal proportions:

• berries - 1.5 kg;
• sugar - 1.5 kg.

Put the prepared berries in a basin, sprinkle evenly with sugar, mix. For an hour, the berries are left in the basin so that they let out thick juice. Put the basin on the stove, set the intense heat. Cook with constant stirring. Wait for a boil. Boil 5 minutes, then remove. Pass hot jelly through a sieve, pour into jars and roll up.

This is a quick-use product, they store jelly - a “five-minute” currant in the refrigerator.

Jelly without boiling berries

Red currant jelly without cooking should be eaten within a maximum of 10 days, it is a perishable product. Therefore, prepare it in small portions.

To make redcurrant jelly without cooking, you will need:

• berries - 1 kg;
• sugar - 0.5 kg.

Grind prepared berries with a blender or meat grinder. Pass the finished berry mass through a sieve. Pour sugar into a container with juice, mix until it turns into syrup without residue. Roll the berry jelly into jars, and when it has completely cooled down, put it in the refrigerator.

On a note! Pureed jelly tolerates freezing well. Therefore, for long-term storage, the finished product is laid out in food containers with tight lids and sent to the freezer. In the freezer, currant jelly from red berries will last all winter.

Currant-raspberry with gelatin

Most options for making redcurrant jelly are given without gelatin (the gelling properties of the berry itself are quite enough). Since the amount of currant in the recipe with raspberries is less than in the others, gelatin is used for good thickening. Jelly will thicken without it, but with gelatin it will turn out thicker and denser.

For redcurrant jelly with gelatin, you need:

• currant - 1 kg;
• raspberries - 1 kg;
• sugar - 1 kg;

Raspberries are very fond of small bugs (they are called so - raspberry). To free the berries from them, pour the raspberries into slightly salted water and gently stir in a circle with your hand. Pop-up bugs and small debris are removed with a spoon or strainer. After that, the raspberries are washed 2 more times in plain water to remove the salt. Otherwise, it is prepared for cooking in the same way as red currants.

Pour the prepared berries into a bowl, evenly pouring half the sugar. Leave for a few hours (the berry should release juice). Set the heating plate to a low temperature, stirring, cook the berries until boiling, boil for a quarter of an hour.

Rub the boiled berries through a sieve. Then send them back to the bowl for cooking, cover with the second half of the sugar and cook at a low heating temperature for another half an hour (in this phase, the active boiling of the berry-sugar mixture is not allowed).

Dissolve gelatin (according to package directions) until liquid. Gelatin should not be poured into hot (so it will lose its properties), but into a warm berry-sugar mass. Therefore, when the future jelly is half cooled, gelatin is added to it. Berry juice with sugar and gelatin is thoroughly mixed for several minutes. Then they are poured into jars, rolled up with lids.

On the page you can learn about the advantages and disadvantages of a vertical clothes dryer.

With oranges

By analogy with currant-raspberry jelly, an “orange” version is prepared. Required components:

• berries - 1 kg;
• oranges (without skins) - 1 kg;
• sugar - 1 kg;
• gelatin, 20-gram sachet - 1 pc.

Peeled oranges are freed from white veins and pits as much as possible, crushed with a meat grinder or blender. The rest of the dish is prepared in the same way as in the "currant-raspberry jelly" recipe.

Without sterilization

Jelly, which is supposed to be eaten in the near future, does not have to be laid out in sterilized jars. It is poured immediately into cups or bowls.

For cooking you will need:

• currant - 0.7 kg;
• sugar - 0.7 kg.

Pour the prepared berry with sugar, leave for an hour or two until the berry releases abundant juice. At a low heating temperature, wait until it boils, cook for a quarter of an hour, stirring occasionally. Pass the currant mass through a sieve and pour into bowls. Place the cooled jelly in the refrigerator.

The finished jelly is decorated with whipped cream, berries and pieces of fruit.

Currant jelly made from sweet and sour elegant red berries is an exquisite delicacy, a dessert for tea, a decoration for an ordinary dinner and a festive feast. Currants are not only tasty, but also very useful, since their vitamin and mineral composition is preserved even after cooking. In winter, the red sorceress will help maintain tone, the body's defenses, increase resistance to colds and viruses.

Video - recipe for fragrant redcurrant jelly:

Two little sisters are green in summer. One turns black by autumn, and the other turns red. It's about currants. This berry has an unforgettable aroma and rich taste. And you can talk about its benefits for hours. Today we will prepare redcurrant jelly - both a dessert and a delicious preservation that will warm you up on a winter evening.

If you love currants - love and soreness

Redcurrant jelly for the winter is a real storehouse of vitamins. In summer, you can enjoy this berry to your heart's content, but in winter it is impossible to find it. Of course, it is easiest to freeze currants. But how many berries can you fit in your freezer?

But conservation is another matter. Before we share the best and proven recipes, let's discuss some aspects:

• currant berries must be carefully sorted out, removing twigs and other debris;
• washed currant berries are dried on gauze so that excess moisture evaporates;
• currants need to be crushed in a blender or juicer;
• metal objects are prohibited, since an oxidation reaction may occur, which will worsen the taste of berries;
• to compact the jelly consistency, you can add agar-agar or edible gelatin;
• add granulated sugar to your liking;
• the syrup is preserved in its pure form, and the cake is squeezed through cheesecloth;
• storage containers must be sterilized;
• until completely cooled, the jelly should be kept in a warm, secluded place;
• If you're cold-preserving jelly, it's best to store it in the refrigerator.

Jelly "Five Minute"

Let's start our culinary tour with the simplest way to make currant jelly. First, boil the berries, then chop them, squeeze out the syrup and pour it into jars. A little advice: it is better to insist the jars upside down and wrap them in a warm blanket or blanket. Such jelly will retain its original taste and benefits until spring.

Compound:

• 0.4 kg of red currant;
• 0.5 kg of granulated sugar;
• vanilla - to taste.

Cooking:

• Let's do painstaking work and sort through all the berries. It's boring, languid, but worth it. Put the berries in a deep bowl and rinse thoroughly.

• As soon as the berries have given up excess moisture, add granulated sugar.

• We put the mixture on a minimum fire and boil until it boils.
• When the first bubbles appear on the surface of the currant mass, set it aside immediately from the stove.

• At this stage, add vanilla for flavor.
• After cooling, put the jam back on the stove and bring to a boil.
• Let's repeat the same algorithm.
• Put the jelly that has cooled down after the third heating into a blender bowl and grind until a mass of a homogeneous consistency is formed.

• Now pour the jelly into sterilized jars, close the lid and send it to the refrigerator for storage.

currant rainbow

Redcurrant in the form of jelly for the winter without cooking is stored for a long time, but this is not all of its advantages. Without exposing currant berries to heat treatment, you can save the maximum of their useful properties. Be patient, because the most responsible and time-consuming part of the work is squeezing the juice.

Compound:

• 2 kg of currant berries;
• 1.8-2 kg of granulated sugar.

Cooking:

• We have already worked in the garden and harvested red currants. The berries were sorted, washed and dried.
• Now we simply cannot do without the help of a kitchen gadget. Take a juicer or blender and turn currant berries into puree.

• Then take gauze or nylon fabric, fold it several times. Manually, using maximum effort, squeeze the juice out of the puree. We do not need cake, it can be thrown away.

• When the whole mass has been processed, mix the juice with granulated sugar.
• Vigorously and with a smile, we will stir the sugar until it is completely dissolved. On average, mixing will take 10 minutes.

• Before your eyes, you will see how the juice turns into fragrant and incredibly tasty currant jelly.
• Now the jelly needs to be decomposed into sterilized containers and put in the refrigerator. And you can immediately eat a couple of spoons.

Do not forget that redcurrant has a peculiar sourness. Jelly in a cold way allows you to use any amount of granulated sugar. It all depends solely on your taste preferences.

Indulge in delicious and healthy desserts

A festive feast always ends with dessert. Cakes, pastries and other goodies are already boring, and sometimes you want something unusual. Why not make fragrant currant jelly with grapes?

Compound:

• 1 st. currant fruits;
• 2 tbsp. l. gelatin;
• 6-8 pcs. grape berries;
• 1 ½ st. water;
• 2 tbsp. l. granulated sugar.

Cooking:

• Pour water at room temperature, about half of the required amount, into a bowl.

• Add edible gelatin and stir vigorously with a spoon.

• After mixing, leave the mixture to swell for 15-20 minutes.

• Prepare currant berries in the usual way.
• Put them in a thick-walled dish, add water and granulated sugar.
• After mixing, put the fruit mass on the fire and bring to a boil.

• Now we can set the currants aside until they cool completely.
• Let's get the syrup.
• Put the mass in a separate bowl and carefully knead until the consistency of mashed potatoes.

• Add the swollen gelatin mass to the syrup and mix.

• A little tip: if the gelatin is not completely dissolved, just hold it for a couple of minutes in a water bath.
• Put grape berries and currant puree in a beautiful bowl.

• Pour everything with currant syrup.

• We send the jelly to the refrigerator and wait for solidification.
• And now you can serve such beauty to the table.

Currant mix

If you want to enjoy the aroma of this berry, try making jelly by combining red and black currants. Wine is the secret ingredient of this delicacy.

Compound:

• 1 kg of red currant;
• 500 g of blackcurrant;
• 1.5 kg of granulated sugar;
• 100 ml white wine.

Cooking:

1. We carefully sort out the currant.
2. We wash blackcurrant berries, lay them on gauze and dry.
3. Now let's take a look at red currants. We need to grind it to a puree consistency. Take advantage of a kitchen gadget.
4. Then squeeze the currant puree through the gauze cut and get the purest natural juice.
5. Mix the juice with granulated sugar, add whole blackcurrant berries and mix thoroughly.
6. To make the sugar crystals dissolve faster, you can heat this mixture to 40 °.
7. At the end, add wine. Alcohol will improve the taste of currant jelly.
8. We put the jelly in jars and roll up the lids.
9. Tip: To playfully fit the berries in the jar, roll them around after closing.

Panacea for winter blues

Currant jelly is a very healthy dish. Have you ever tried this orange treat? The taste of this dessert cannot be described in words. In addition, you will receive a huge dose of vitamins and support your immunity during the cold period.

Compound:

• 1 kg of oranges;
• 5 kg of granulated sugar;
• 5 kg of red currant berries.

Cooking:

• Prepare berries and citrus fruits. So that the oranges do not taste bitter, the zest must be scalded with boiling water.
• If desired, you can peel the fruit and chop only the pulp.
• Grind oranges and currants to a puree consistency.
• We mix both masses and fill everything with sugar.
• Put on moderate heat and boil for a few minutes.
• We focus on how the granulated sugar dissolves.
• If you cook such jelly for too long, then all the vitamins will evaporate.
• The jelly is ready, it remains to decompose it into sterilized containers and roll up the lids.

"Berry Season" is a real delight for the eyes and taste buds, because you can cook a lot of sweet and, at the same time, healthy preparations. For example - redcurrant jelly for the winter: a simple recipe provides using only two ingredients: currant berries and sugar. In this case, it is not necessary to boil the berries. Further in the article - tender and sweet jelly without the use of natural and synthetic thickeners how to cook natural jelly without cooking, and we will also reveal to you a simple recipe for 5 minutes. Cook and enjoy!

A rich harvest of red currants is an occasion to stock up on vitamins for the entire coming year, while the berry can be consumed not only fresh. You can prepare refreshing fruit drinks and compotes, cook currant jam or roll up redcurrant jelly for the winter: a simple recipe without sterilization will help you maintain the usefulness of the product.

To prepare two liters of jelly-like yummy, you will need:

• two kilograms of red currants;
• one kilogram of sugar.

Let's start cooking delicious jelly at home

Thanks to sugar and high content of pectin currants turn into jelly, which can be stored all winter in the refrigerator or basement. But it’s better to eat such yummy quickly or make a lot of healthy desserts from it.

Redcurrant jelly "5 minute": step by step instructions

Above, we told you how to prepare redcurrant jelly without cooking, but if you still want to play it safe and make minimal heat treatment, use the five-minute recipe.

To weld one and a half liters of high-quality jelly you should prepare:

• a kilogram of red currants (the smaller the berries, the better);
• kilogram of sugar.

A simple cooking recipe includes several steps and manipulations.

How to make redcurrant jelly with gelatin for the winter?

Classic jelly can be prepared for a winter dessert table of red currants with gelatin. If we exclude the preparatory work, then this miracle dish will take you about 20 minutes: this along with cooking and packaging in jars. We eat such jelly jam or slightly boiled jelly at home on holidays, add it to desserts and confectionery delicacies. To prepare it you will need:

• half a kilogram red currant;
• three hundred grams Sahara;
• ten grams gelatin;
• thirty milliliters water.

Let's start preparing redcurrant jelly for the winter together: a step-by-step instruction will help you clarify all the nuances and details.

First step th. We process the berries: we clean them from twigs, fill them with cool water and rinse several times . We shift the currants into a colander and leave it alone for a while.

step two. We wipe the currant through a fine sieve to separate the juice from the seeds, waste and peel. It is better to take berries in portions, and use the remaining cake for compote.

Step Three. Add sugar to the juicy berry puree and place on the stove over low heat.

Step Four. Heat the mass without bringing to a boil. It is not necessary to boil the berries, they only need to be slightly softened and the sugar dissolved.

Step Five. While the sugar-currant mixture is heating, it is necessary pour gelatin into water and let it swell.

Step Six. Warm the gelatin in a water bath so that it completely dissolves, but does not boil.

step seven th. We combine warm currant puree and dissolved gelatin, mix and pour into jars this fragrant mixture.

Step eight. We close the workpiece under the tin lids, cool at room temperature and put in storage in the cold. You can also store jelly at room temperature: cover the jelly with a layer of sugar on top and send it to a cupboard or pantry. Such a product will turn out to be quite liquid, therefore must be refrigerated before consumption.

We have revealed to you the secrets of making healthy berry jelly. For a detailed recipe with recommendations and vivid visualization, see the video.

How to cook delicious jelly for the winter: a recipe with a photo

You have already learned the recipe for making redcurrant jelly in a cold way, and also learned how to make five-minute currant jam: the jelly recipe does not require special skills or costs. In this part of the article, we will tell how to cook a delicious berry dessert for winter harvesting.

Prepare an equal amount of ingredients for the recipe:

• three kilograms red currant;
• three kilograms Sahara.

The step-by-step cooking process is not much different from the previous methods. The only thing is that it will take longer and more thoroughly to cook the product.

1. Sort, wash and dry the berries.
   
2. Place currants in a bowl with a thick bottom.
   
3. Lightly crush the berries with a masher to soften them and release the juice.
4. Cover the pot with a lid turn on high heat and bring to a boil. Reduce the heat and simmer for half an hour. It should lose a lot of volume.
   
5. Through a sieve we begin to carefully grind the berries- in portions.
   
6. Add sugar to the grated currants, also in portions, stirring thoroughly.
   
7. We return the berry-sugar mixture to the fire, bring to a boil and cook for a quarter of an hour – Twenty minutes, no more so that the jelly does not lose color. Remove the foam and monitor the intensity of the boil during the cooking process.
   
8. Send the finished jelly to sterilized clean jars and close the lids. You can also cover the jars with parchment folded in several layers - not for long-term storage.

Video: how to make redcurrant jelly at home for the winter?

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

Berry preparation is added to pies, pancakes, buns

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

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

Assorted will turn out with a richer taste

Signs of readiness:

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

Two heat treated jelly recipes

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

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

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

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

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

Delicious preparations of drinks for the winter cold:

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

Easy no-boil recipe

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

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

Video with detailed cooking process.

Jelly without sugar: the secret of cooking

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

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

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

Recipe with gelatin

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

To prepare, you need to prepare:

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

Step by step preparation:

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

Assorted jelly with blackcurrant, watermelon, spices

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

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

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

With the addition of watermelon

Red currant goes well with other berries. Watermelon option:

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

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

The simplest recipe for beginners in the video.

with vanilla

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

Ingredients:

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

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

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

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

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

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

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