How to make red currant jelly for the winter: a classic simple recipe and dessert options with an original taste. Delicious redcurrant jelly for the winter: recipes for the winter
- enough rare product in our latitudes in comparison with its black relative, but in terms of the content of vitamins and microelements it is in no way inferior to it. In terms of vitamin C concentration, this berry is confidently among the top three, so if you or your loved ones need to strengthen the immune system, it makes sense to prepare it for the winter. The best option in this case is red currant jelly without cooking. It doesn't get boring as quickly as traditional jam, children really like it and it completely preserves vitamins that are destroyed during heat treatment.
Fresh redcurrant jelly without cooking
Not everyone likes to bother with the tedious procedure of making jam, but in this recipe you won’t need that. This unique opportunity for too busy housewives prepare a wonderful and healthy delicacy, which even in severe frosts will remind you of the warm summer time.
Ingredients:
- red currants – 1 kg;
- granulated sugar – 2 kg.
Preparation
Clean the berries from leaves and branches, then wash them thoroughly under running water. When they are completely dry, add the currants to a blender and chop. After this, add sugar to the mixture in a 1:1 ratio and mix well. Leave the mixture to stand for a while, then gradually add the remaining granulated sugar, rubbing everything well with a masher until smooth. Place the mixture in the refrigerator for three hours, beat the mixture again in a blender, place in, close and transfer to cool place. This recipe for red currant jelly without cooking is accessible even to novice housewives. After all, it will not require much time or effort.
Jelly made from fresh redcurrant juice without cooking
You will surely like this preparation if you appreciate jelly with a juicy, rich taste that leaves a pleasant refreshing sensation. It can be consumed on its own or served with any drinks: tea, coffee, berry fruit drinks.
Ingredients:
- sugar – 1 cup with top;
- red currant juice - 4/5 cup.
Preparation
Wash and dry the berries, then pick them from the branches, being careful not to crush them. Then you need to turn the currants into puree using a wooden masher (you cannot use a spoon as a metal object, as this will worsen the taste of the dish). Squeeze the resulting mass using a sieve or a double layer of gauze to obtain natural berry juice. Mix it with sugar until completely dissolved. To speed up the process, warm the mixture a little, but do not bring it to a boil.
When there are practically no grains of sugar left, pour the syrup into pre-sterilized jars, which are covered with plastic lids. In the form of such jelly for the winter, red currants will be perfectly preserved until spring without cooking. All you have to do is place it in the cellar or on the refrigerator shelf.
Making redcurrant and lemon jelly without cooking
Lemon will give the jelly a piquant sour taste. In addition, this preparation will become a powerful remedy against insidious colds and flu due to its off-scale vitamin C content.
Redcurrant jelly for the winter- the most popular preparation from this berry. By preparing several jars of red currant jelly, you will always have on hand not only tasty, but also healthy dessert. Red currant jelly is rich in vitamins, in particular vitamin C. By consuming one tablespoon of jelly per day, you can prevent colds.
Red currant jelly can be cooked for the winter using certain recipes, but, unfortunately, it does not always turn out successful. The point here is not only in the recipe, but also in the degree of ripeness of the currant berries and their variety. For cooking, it is advisable to use fully ripe berries. Such berries are sweeter and contain more pectin than unripe ones. We all know that pectin is a natural thickener.
By boiling berries or fruits rich in pectin, you can get thick jelly or confiture. It is worth remembering that each variety of red currant has its own amount of pectin. Some varieties contain more of it, others less. Therefore, to be on the safe side, I always add a bag of store-bought pectin called zhelfix while cooking red currant jelly.
Ingredients:
- Red currants – 1 kg.,
- Sugar – 1.5 kg.,
- Water – 1 glass,
- Bag of pectin “Zhelfix” - 1 pc.,
Redcurrant jelly for the winter - step-by-step recipe with photos
Place red currants in a deep bowl. Rinse in two waters.
Separate the berries from the branches. Place them in a saucepan.
Fill in cold water. After boiling, boil the berries for 10-15 minutes.
As soon as the berries begin to burst, you can proceed to the next stage - separating the juice from the seeds and skins. Pour the boiled red currants into a colander, placing a bowl underneath. Using a spoon, crush the berries and rub them through a colander.
Pour the resulting redcurrant puree back into the pan. The remaining cake can be used to make compote. Add any other berries or fruits to it.
After it boils, add sugar.
After adding sugar, cook the redcurrant jelly, stirring occasionally for 30 minutes. After half an hour, add a bag of jellyfix and stir immediately.
After adding the thickener, cook the jelly for another 5 minutes.
Redcurrant jelly for the winter. Photo
To make red currant jelly for the winter, you don’t need anything other than berries and sugar in a 1 to 1 ratio - this is a simple recipe. The currants need to be cleared of twigs and leaves, then boiled and rubbed through a sieve. At the end you will get a clean berry puree, without skin and seeds, and the jelly will ultimately be transparent and homogeneous. All that remains is to add sugar, boil for 15 minutes and pour into jars.
Exit from specified quantity ingredients - 750-800 ml. I recommend using small-volume jars for sealing; the smaller the container, the more active the gelling process occurs. The price of the preparation is excellent; it can be stored in a cellar or in an apartment, away from sunlight and heating radiators.
Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 750-800 ml
- red currants – 700 g (net weight in the form of puree – 500 g)
- sugar – 500 g
A simple recipe for making redcurrant jelly
Rinse the ripe berries with running cold water and let the water drain. We sort through, freeing from twigs, leaves and other debris. For jelly according to this recipe, select ripe, or even better, slightly overripe currants, but without signs of mold or spoilage.
Next, you need to crush the berries with a wooden pestle. We carry out the procedure with a regular masher, pressing down the currants with force so that they burst and release the juice. Why crush berries? This way, the juice will release from them and there will be no need 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 perfectly, and after cooking it turns into a homogeneous puree.
Place the pan with currants on the stove, on medium heat. Bring to a boil and simmer for 15-20 minutes. During this time, the valuable pectin necessary for hardening the currant jelly will have time to boil out of the skin. You will see how, as they heat up, the remaining intact berries will burst and even more juice will be released. As a result, the volume will decrease significantly, and the berries will be well boiled; they will be easy to grind through a sieve with minimal waste of cake.
Next, the currants need to be rubbed through a fine sieve. It is most convenient to perform the procedure in small portions, 3-4 spoons at a time. The skin contains the most pectin, so we grind it carefully so that waste is minimal. We throw away the cake or reuse it to make compote. We weigh how much puree we got - I ended up with 500 g of pulp and juice from 700 g of fresh berries. This means you will also need 500 g of sugar (ratio 1:1).
Mix red currant puree and sugar. Stir until the sugar crystals dissolve completely.
Place on the stove and cook over low heat for 15 minutes from the moment of boiling, stirring frequently, without a lid, so that excess moisture escapes. If you overcook the jam, it will turn out a darker color. During the boiling process, do not forget to skim off the foam.
Pour the hot jelly into jars - sterilized, hot and dried in the oven. We roll up the boiled lids, then turn the jars upside down and leave them like that for 1 hour.
We put the jars in a dry and cool place for storage for the winter. Don’t be confused by the fact that visually red currant jelly appears 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.
Redcurrant jelly for the winter - excellent recipe homemade, which will appeal to everyone without exception. It is impossible to imagine winter without fragrant fruit jam and jam, and jelly will be a real surprise for your loved ones. Prepare jelly from ground berries or pure berry juice, thanks to the addition large quantity granulated sugar After cooling, the berry syrup gels, even without adding gelatin, and turns out thick and surprisingly aromatic.
Redcurrant jelly: a recipe for the winter
If you are looking for an option on how to prepare red currant jelly for the winter, simple and the hassle-free recipe will definitely become your favorite and take a place in your cookbook favorite recipes, which you will definitely recommend to your friends. After cooling, the delicacy has a dense structure; it can literally be spread on bread and cookies, eaten with aromatic tea and enjoy every time a bowl of currant dessert appears on the table, anticipating its amazing taste. You can also use it to prepare delicious homemade baked goods, puff pastries and pies.
Berries - 1 kg
Granulated sugar - 1 kg
Let's start with preparing the berries: place them in a colander and rinse thoroughly with running water under low pressure so as not to destroy the integrity of the berries at the first stage. It is not at all necessary to clean all the berries from the tails and thin branches; we will do this at the next stage of preparation.
Then the currants should be placed in a large container and one kilogram of granulated sugar should be added to it. Sugar must be added in a 1 to 1 ratio, this will allow the jam to achieve a properly gelled consistency. Therefore, if you initially took more ripe fruits, then the amount of granulated sugar should be increased proportionally.
The berry-sugar mass should be stirred for ten minutes, during which time the berries will begin to release juice, and while stirring, the sugar should turn pinkish in color, i.e. absorb the berry juice.
The next stage is the key one in our recipe; it is what distinguishes this cooking option from others that you may have known before, but did not allow you to achieve the desired consistency of the sweet product. Turn on high heat on the stove and place the container with the berry mass. We will also need a wooden spoon with a long handle, which we will use without ceasing to stir the berry mass. We also need a timer or stopwatch, on which we need to set the time - 8 minutes, this is exactly how much we need to spend on cooking the delicacy, and not a minute more.
While the berry mass is simmering over high heat, it must be stirred constantly. In the first minutes of boiling, a strong foam will rise, which will fall with stirring. After 5 minutes of cooking, the berry mass began to bubble and the berries would burst. You need to stir vigorously; if you stop for a second, the mass will quickly burn, since not enough juice has been released for syrup, and we did not add water so that make red currant jelly for the winter.
After 8 minutes, you must not only turn off the heat, but also remove the container itself from the hot stove. When the mixture has cooled slightly, rub it through a fine sieve. After cooking, the berries have become soft and you can easily cope with this stage of cooking.
You should get a homogeneous berry mass, without pieces of skin, seeds and twigs, all this cake remains in the sieve. Almost immediately you will notice that the mass has gradually begun to thicken, which means you cannot hesitate - it must be immediately poured into clean jars.
Making redcurrant jelly for the winter It also has one more feature: you cannot immediately close the jars iron lids, you need to leave the treat overnight so that it cools and becomes thick, and a film appears on top.
In the morning, you can screw the jars with clean iron lids and store them in a cool place, but it is better to store berry jelly in the refrigerator. The delicacy is moderately sweet and retains its natural sourness. At the same time, the berries retain their beneficial properties, they preserve vitamins, pectin and microelements.
Most likely, you will decide to prepare currant compote for the winter, but this drink can also be prepared in the summer season. In addition, for these purposes you can use the berry cake that you still have after processing the berries into currant juice. homogeneous mass. This cake can be poured with water and boiled for several minutes, you will get a delicious currant drink.
Redcurrant juice jelly for the winter
The recipe changes slightly if you decide to cook red currant juice jelly for the winter. one might even say that this method is simpler, but it also has one more advantage - you do not have to continuously stand over boiling jam for 8 minutes. Our product is tasty and rich in vitamins, very useful for children and adults, due to the large amount of vitamins contained in red berries. Moreover, if you a real gourmet then sweet jelly dessert you can use red currants not only for making homemade baked goods, but also for original design meat dishes, preparing a unique sweet sauce, as in best restaurants capitals.
Extremely popular among housewives, so they try to come up with new original recipes and show off your culinary sweet masterpieces to your friends. They use no-cook recipes, keeping the maximum in the berry treat. useful substances, or with cooking, which allows the finished product to be stored for a long time (up to one year). The finished dessert will have a bright coral color, immediately stimulating the appetite, and it will be transparent, since we will be preparing it from juice.
When you cook red currant jelly for the winter, step by step instructions with photographs of the process will help you understand the key stages. In the photo you can see how the berries should be processed and what consistency the finished dessert should be.
It turns out no less tasty, and this berry has more rich taste, and most often it is prepared in a ground form with sugar without cooking, so that the fruit retains the entire range of its useful components.
Making redcurrant jelly for the winter
You can make redcurrant jelly for the winter from juice, and you will get the same amount of finished dessert as the volume of granulated sugar you took for this recipe. This conclusion was made by experienced housewives who cook currant jelly not the first year. For testing, you can prepare just a liter of aromatic - the favorite delicacy of all children.
Berries - 1500 g
Granulated sugar - 1000 g
At the very beginning of cooking, we need to deal with the berries - one of our two main ingredients. They should be thoroughly washed to remove debris and contaminants; wash the berries more thoroughly if you used special substances to prevent diseases in your crop. The washed berries should be left in a colander for some time or placed on a clean kitchen towel to remove excess liquid.
Then the most labor-intensive part of preparing the currant delicacy awaits us: we need to sort through all the tassels and tear off the stems of the berries.
At the next stage, we may need a blender, food processor or meat grinder with the finest mesh. The currants must be crushed into puree, and then the juice must be squeezed out of them. Try to chop the berries as finely as possible so that they release more juice.
To separate the juice from the puree, we need a simple device: put a colander on a deep saucepan and line it with several layers of gauze (two or more, depending on the quality of the gauze and the density of the mesh). Place a small amount of puree in cheesecloth and squeeze out the juice by hand. All currant puree must be processed in the same way, so the preparation recipe can be called time-consuming.
You can simply throw the remaining pomace into the trash bin, but you can also experienced hostess there will probably be a couple interesting ideas, how to use the cake, for example, to prepare aromatic currant compote, which should be drunk chilled in the summer.
Redcurrant jelly for the winter
We have obtained pure currant juice without pulp and pieces of skin, to make it even more transparent, you can give the juice time to settle and then drain the top layer so that all the sediment remains at the bottom. But this is completely unnecessary trouble, because our jelly will already turn out transparent, richly coral in color with an amazing aroma.
The resulting amount of juice should be measured with a measuring glass in order to know exactly how much granulated sugar we need to add. The amount of sugar depends on the storage conditions that you have determined for your preparations. If it is a cool, dark place, like a basement or refrigerator, then you can use a 1 to 1 ratio, but if you store the jars in a city apartment, then there should be twice as much sugar - 1 to 2.
The juice should be poured into a bowl (in which you usually cook preserves and jams) and put on moderate heat. The juice should not be brought to a boil, but only heated to a sufficient temperature so that the granulated sugar begins to dissolve quickly. Sugar should be poured into the juice in small portions, stirring the syrup. Stir until the sugar is completely dissolved.
In this article we forgot to mention that glass jars, into which you will pour the delicacy, be sure to sterilize with steam. Only in clean, sterilized jars can our currant dessert be stored for a long time and not spoil.
When the sugar has completely dissolved in the juice, our product is ready and can be poured into prepared jars. Now it is quite liquid and does not at all resemble the consistency of the product that we wanted to achieve. Already in the jars, the mass will begin to cool and gel, and will gradually become thick. The jars must be tightly closed with lids, turned over and left under a blanket until they cool completely so that air does not penetrate under the lids, which will cause the jars to swell. The cooled jars can be placed in a place for permanent storage of your preparations.
Now you choose which one you will prepare red currant jelly, winter recipe The juice-based product we presented also has its advantages.
Red and white currant jelly for the winter
Unfortunately, this delicacy is not for everyone. Little preschool children who suffer from an allergy to “red” fruits cannot eat and fresh berries, and homemade preparations. Breeders have developed a unique variety of currants with white berries, which can be eaten even by those who suffer from diathesis. This berry can also be used to make homemade berry preparations, and you can add it to red berries.
Red and white currant jelly for the winter Prepared in a cold way, which allows you to preserve in the finished product the maximum of nutrients that are so necessary for our body during the cold season. We have already told you a few available options how to use finished product for preparing baking fillings, sweet sauces for gourmet dishes, and you can also use it as a currant concentrate for making mousses and compotes in winter for children.
Sometimes housewives think that the berry treat is too liquid, and they strive to add gelatin to the list of ingredients, which is “dissolved” and mixed with the currant mass. This step is completely unnecessary, because after cooling the delicacy will become the desired thickness.
Red currant jelly has a peculiar taste. Very tasty and healthy jelly is obtained using these recipes. The article gives different recipes When preparing redcurrant jelly for the winter, choose the one that suits you.
1.Redcurrant jelly
What you need:
1.5 kg red currants
1 kg sugar
(4 cans of 500 g)
What to do:
Wash the currants, dry them and place them 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 out the currants using the convex side of a slotted spoon. Bring to a boil. There should be quite a lot of juice. Add sugar, mix. Boil for another 3 minutes. , then remove from heat. Strain the contents through a very fine sieve, without squeezing the berries, so that the jelly turns out 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, 500g. 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, skimming off the foam. Red currants, pureed with sugar: 1 kg. berries, 2 kg. Sahara. Crush the berries with a wooden pestle or pass through a meat grinder, place in clean, dry containers (glass jars) and store in a cool place.
3.Redcurrant jelly: 1 tbsp. red currant juice, 1 and a quarter cups 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 and cover with plastic lids or parchment. Store in a cool place.
Try this recipe.
4.Redcurrant jelly- one of the most great dishes, which can be prepared from red currants. One of the advantages of jelly is that after preparation it contains the same amount of vitamins as fresh currants. And if so, today we decided to give a recipe for red currant jelly.
Redcurrant jelly
Ingredients:
sugar;
red currant.
Take sugar at the rate of 1:1 in relation to the currant juice that you will need to squeeze, i.e., the same number of liters of juice, the same number of liter cans of sugar.
1) The currants must be washed well and placed in a colander.
If you save your time, use a microwave oven. Within three to four minutes everything will be ready. Namely: the currant berries will settle so much that they will give juice.
You can place the red currants in a preheated oven for ten minutes on an enamel baking sheet or in a fireproof container.
If you have a double boiler, you can warm the berries there.
Without pouring the currants out of the colander, place them in a pan of boiling water for about ten minutes. The most important thing is that you will need to make sure that the berries do not burst. If this happens, all the juice will end up in the pan of water.
Another way is to heat it in a saucepan adding a small amount of water. But the less water, the thicker the jelly.
3) The next step is to squeeze out the juice. You can use a juicer, a sieve or cheesecloth. Choose what suits you best. If you want the jelly to be opaque, use a juicer, if transparent, then use a sieve. You decide to use gauze - it needs to be rolled up in three to four layers. If there is a sieve, first you will need to mash the red currants using a masher. If you are hesitating which sieve to choose - plastic or metal, it is better to take the first one, since the second one gives an unpleasant aftertaste. As soon as we have squeezed it, add sugar to the juice we have obtained and wait several hours for it to infuse. Let me remind you! You need to add the same amount of sugar as juice. For example, you have two liters of juice, which means you need to add two sugars. liter jars. It is precisely at this stage that many people make mistakes; they measure not by volume, but by weight. Just the opposite is needed.
4) Then pour the juice into a special saucepan for jam. The fire should be small. Place the pan with juice on gas stove. Stir until the sugar is completely dissolved. It will only take a couple of minutes.
As soon as the sugar has completely dissolved, we stop boiling the juice.
5) Pour the resulting mixture into jars or pre-prepared dishes to the very edges. In order for the jelly to harden, you need to cover it with a towel. Once the jelly has set, you can cover it with parchment paper and tie it with a string. To do this, you first need to wet parchment paper, close the jar and tie it tightly with thread. This is done to prevent condensation. It is not advisable to use a lid as air may get in and your jelly will quickly become moldy. And this, naturally, is not very pleasant when such a surprise awaits you. But this is only if you decide to do twists.
It is better, of course, to eat immediately after cooling.
That's the whole simple recipe for making red currant jelly.
