The most delicious redcurrant jelly. Redcurrant jelly without gelatin

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, cook tender jelly from red berries. In currant increased content 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 whole year. True, you will have to work hard - to subject the berries and jars to a thorough heat treatment. But there is more simple 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 conservation necessary to obtain quality home product long-term storage:

• 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. Sterilize jars high temperature- in the oven (120-130 degrees), boiling water (or douse with steam). Time heat treatment should 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 with 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).

TO ready juice add sugar. 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 give flavors 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 are allowed to 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 product quick use, store jelly - "five minutes" from currants in the refrigerator.

Jelly without boiling berries

Red currant jelly without cooking should be eaten within a maximum of 10 days, this perishable product. So 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 finished product distributed in food containers tight lids and sent to 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). Install low temperature heating the stove, 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) liquid state. 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.

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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.

Ready jelly garnished with whipped cream, berries and fruit pieces.

Currant jelly from sweet and sour elegant red berries - gourmet delicacy, dessert for tea, decoration regular lunch And 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, defensive forces body, increase resistance to colds and viruses.

Video - cooking recipe fragrant jelly from redcurrant:

"Berry Season" true pleasure for eyes and taste buds, because you can cook a lot of sweet and, at the same time, useful blanks. 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 whole coming year, while the berry can be consumed not only in 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 great content 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 cook a lot of it healthy desserts.

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 produce a minimum 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 winter dessert table from red currant with gelatin. If we exclude preparatory work, then this miracle dish will take you about 20 minutes: this along with cooking and packaging in jars. Such jelly jam or lightly boiled jelly we eat at home on holidays, add to the composition of 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 cooking redcurrant jelly together for the winter: step-by-step instruction will help you to 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. Into the juicy berry puree add sugar and put 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 tin lids, cool at room temperature and store 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. 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 delicious berry dessert for winter preparation.

Prepare for the recipe equal amount ingredients:

• 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 with 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?

Red currant jelly for the winter - excellent recipe homemade which will please everyone without exception. Winter is unimaginable without fragrant fruit jam and jam, and jelly will be a real surprise for your loved ones. Prepare jelly from grated berries or pure berry juice, thanks to the addition a large number granulated sugar after cooling berry syrup gelled even without the addition of gelatin, it turns out thick and surprisingly fragrant.

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 a hassle-free recipe is sure to become your favorite, and take a place in your cookbook selected recipes that you will definitely recommend to your friends. The delicacy after cooling has a dense structure, it can be literally spread on bread and cookies, eaten with fragrant tea and have fun every time a bowl with currant dessert appears on the table, anticipating its amazing taste. You can also use it to make delicious home baking, puffs and pies.

Berries - 1 kg

Granulated sugar - 1 kg

Let's start with the preparation of the berries: put them in a colander and rinse thoroughly 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 ponytails and thin twigs, we will do this at the next stage of preparation.

Then the currant should be put in a large container and add one kilogram of granulated sugar to it. Sugar must be added in a 1 to 1 ratio, this will allow the jam to reach a properly gelled consistency. So if you originally took large quantity ripe fruits, then the amount of granulated sugar must be increased proportionally.

The berry-sugar mass should be stirred for ten minutes, during which time the berries will begin to secrete juice, and in the process of stirring the sugar should become pinkish in color, i.e. absorb the berry juice.

The next step is the key one in our recipe, it is it that 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 a strong fire on the stove and put a container with a berry mass. We also need a wooden spoon with a long handle, which we will keep stirring the berry mass. We also need a timer or stopwatch, on which we need to set the time - 8 minutes, that's how much we need to spend on cooking the treat, and not a minute more.

While the berry mass is languishing over high heat, it must be stirred constantly. In the first minutes of boiling, a strong foam will rise, which will fall when stirring. After 5 minutes of cooking, the berry mass began to bubble, and the berries would burst. You need to stir intensively, if you stop for a second, then the mass will quickly burn, since the juice has not yet been released enough for the syrup, and we did not add water so that cook redcurrant jelly for the winter.

After 8 minutes, you must not only turn off the fire, but also remove the container from the hot stove. When the mass has cooled slightly, it must be rubbed through a fine sieve. After cooking, the berries 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 remained in the sieve. Almost immediately you will notice that the mass began to gradually thicken, which means you can’t hesitate - you must immediately pour it into clean jars.

Making redcurrant jelly for the winter y has one more feature: you can not immediately close the jars iron lids, you need to leave the treat for the night so that it cools down and becomes thick, and a film appears on top.

In the morning, you can screw the jars with clean iron lids and put them in storage in 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 features, they retain vitamins, pectin and trace elements.

Most likely, you decide to prepare currant compote for the winter, but this drink can also be prepared in summer season. In addition, for these purposes, you can use the berry cake that you have left after processing the berries into a currant homogeneous mass. This cake can be filled with water and boiled for several minutes, you get a delicious currant drink.

Redcurrant juice jelly for the winter

The recipe changes slightly if you decide to cook redcurrant juice jelly for the winter. you can 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 turns out to be tasty and vitamin, very useful for children and adults, due to the content of a large amount of vitamins in red berries. In addition, if you real gourmet then sweet jelly dessert from red currant you can use not only for making homemade cakes, but also for original design meat dishes, preparing a unique sweet sauce, as in the best restaurants capital Cities.

Extremely popular among housewives, so they try to come up with new original recipes and brag to your friends about your culinary sweet masterpieces. They use recipes without cooking, keeping the maximum in the berry delicacy. 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, which immediately excites the appetite, it will turn out transparent, since we will prepare it from juice.

When you cook red currant jelly for the winter, step by step instructions with photos of the process will help you understand the key steps. 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 harvested in grated form with sugar without cooking, so that the fruits retain the entire palette of their useful components.

Making redcurrant jelly for the winter

You can make redcurrant jelly for the winter from juice, while you get this amount finished dessert how much granulated sugar did you use for this recipe. This conclusion was made by experienced hostesses who have been preparing currant jelly for more than a year. For a sample, you can prepare a whole liter of fragrant - a favorite delicacy of all the kids.

Berries - 1500 g

Granulated sugar - 1000 g

At the very beginning of cooking, you need to do berries - one of our two main ingredients. They should be thoroughly washed from debris and dirt, rinse the berries more thoroughly if you used special substances to prevent diseases in your crop. Washed berries should be left for a while in a colander or spread out on a clean kitchen towel to get rid of excess liquid.

Then the most time-consuming part of preparing currant treats awaits us: we need to sort through all the brushes and cut off the stalks from the berries.

At the next stage, we may need a blender, food processor or meat grinder with the finest mesh. Currants must be crushed into a puree, and then squeeze the juice from them. Try to chop the berries as finely as possible so that they give out more juice.

To separate the juice from the puree, we need a simple device: we 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). Put in gauze a small amount of puree and manually squeeze the juice. In the same way, all currant puree must be processed, so the cooking recipe can be called time-consuming.

You can simply send the remaining pomace to the trash can, but also experienced hostess surely there are a couple interesting ideas how to use cake, for example, to prepare fragrant currant compote which should be drunk chilled in summer.

Red currant jelly for the winter

We got clean 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 upper layer so that all the sediment remains at the bottom. But this is completely unnecessary trouble, because our jelly will turn out to be transparent, richly coral in color with an amazing aroma.

The amount of juice obtained should be measured measuring cup 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 blanks. If this is a cool dark place, like a basement or a refrigerator, then you can use a 1 to 1 ratio, but if you store 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 jams and jams) and put on moderate heat. Juice should not be brought to a boil, but only heated to sufficient temperature so that the granulated sugar begins to dissolve quickly. Sugar should be poured into the juice in small portions, stirring the syrup. It is necessary to stir until the sugar is completely dissolved.

In this article, we forgot to mention that glass jars, into which you will pour a delicacy, be sure to sterilize with steam. Only in clean, sterilized jars our currant dessert can be stored for a long time and will not deteriorate.

When the sugar is completely dissolved in the juice, our product is ready, and it 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 jars, the mass will begin to cool and gel, it will gradually become thick. The jars must be closed tightly with lids, turned over and left under the covers until completely cooled so that air does not penetrate under the lids, from which the jars will swell. Cooled jars can be put in a place for permanent storage of your blanks.

Now it's up to you to choose which one you make. redcurrant jelly, recipe for the winter presented by us on the basis of juice also has its advantages.

Jelly from red, white currant for the winter

Unfortunately, the delicacy is not for everyone. Small preschool children who are allergic to "red" fruits cannot eat and fresh berries and homemade preparations. Breeders have bred a unique currant variety with white berries that even those who suffer from diathesis can eat. And this berry can be used for cooking homemade berry preparations, and you can add it to red berries.

Jelly from red, white currant for the winter prepared in a cold way, which allows you to save in the finished product a maximum of useful substances that are so necessary for our body in the cold season. We have already mentioned several available options how to use the finished product for baking fillings, sweet sauces for fine dining, and you can also use it as a currant concentrate for making mousses and compotes in winter for children.

Sometimes housewives think that berry delicacy it turns out too liquid, and they strive to add gelatin to the list of ingredients, which is “dissolved” and mixed with currant mass. This step is completely unnecessary, because after cooling the delicacy will become the desired density.

Step-by-step recipes for making redcurrant, gooseberry, watermelon and pepper jelly

2018-07-04 Rida Khasanova

Grade
prescription

1527

Time
(min)

servings
(people)

In 100 grams ready meal

0 gr.

0 gr.

carbohydrates

53 gr.

212 kcal.

Option 1: Classic redcurrant jelly recipe for the winter

Berry jelly - favorite treat both adults and children. Of course, it is easier to purchase ready-made powder, dilute it with water and wait until the dessert hardens. But homemade jelly is different. natural taste and incomparable benefits. In addition, his cooking does not take much effort. The delicacy can be eaten immediately, as soon as it cools, or rolled up in jars and left until winter.

Ingredients:

• 950-1000 gr. granulated sugar;
• kilogram of red currant;
• glass of water.

Step-by-step recipe for redcurrant jelly for the winter

Prepare currants: sort out the berries and leave the most ripe and whole. Rinse well using a colander. Remove all leaves and twigs.

Pour the currants into a wide-bottomed pan or an enamel basin. Pour water and put on the stove. Cook over moderate heat - when the berries begin to burst and release their juice, turn off the stove.

Squeeze the berries with your hands or through a layer of gauze. Grind them through a fine sieve into a separate bowl. You should not make too intense movements so that only the pulp remains in the cup, and not the grains with the skin.

Pour granulated sugar into the remaining juice and stir until the grains are completely dissolved in the liquid. Add currant pulp. Turn on the most small fire and simmer the juice for 15-20 minutes, stirring constantly. The mass will be ready when it takes on a jelly-like shape and decreases in volume.

Sterilize glass jars and spread jelly over them. Seal immediately metal lids with a special key. Turn the jars over and wrap them in a thick towel or blanket.

After a day, remove the jelly in the cold and leave until winter.

Option 2: A quick recipe for redcurrant jelly for the winter

Very simple and quick recipe currant jelly is useful for those who do not have time to prepare for the winter.

Ingredients:

• kilogram of sugar;
• kilogram of red currant.

How to quickly make redcurrant jelly for the winter

Carefully sort out the currant berries - throw out those that are already spoiled or not fully ripe, remove the green twigs.

Rinse the currants with cool water and spread them out in a single layer on a kitchen towel so that it absorbs excess moisture.

Pour the berries into a wide container - a saucepan or basin - and mix with granulated sugar. Leave for 15 minutes.

Wash glass jars thoroughly. Boil water in a large container, and sterilize the jars over steam.

Dishes with currants and juice, which has already begun to stand out, put on the stove and simmer over low heat, stirring occasionally. When the mass begins to boil, wait 5 minutes and turn off the heat.

Throw the currant mass on a sieve and rub. Arrange the resulting jelly in jars and close with lids. Leave the jelly for a day at room temperature, and then put it in the cold.

Jelly can be eaten about a day after it has stood in the refrigerator. Or put it in the cellar and open it in winter for tea.

Option 3: Redcurrant and Green Hot Pepper Jelly

The original jelly impresses not only with its unusual composition but also elegant appearance. It can be submitted to gala dinner or leave it in the refrigerator and decorate the New Year's table with it.

Ingredients:

• two pieces of green jalapeno;
• 200 gr. red currant puree;
• incomplete glass of water;
• a couple of tablespoons of sugar;
• half a lemon;
• 4 drops of green food coloring;
• half a teaspoon of agar-agar.

How to cook

To prepare currant puree, you need to sort out the berries, put them in a glass cup and heat in microwave oven within 3-5 minutes.

Rub the berries through a fine sieve, transfer to a saucepan and mix with sugar. Cook over medium heat, stirring constantly, about 3 minutes. The sugar should melt completely.

Place the glass jar so that it is at an angle. Pour the currant mass into it and put it in the cold until it hardens.

Wash the peppers, cut out the stalks with seeds and finely chop with a knife.

Squeeze the juice from the lemon into a separate bowl. Add water to it and food coloring, stir.

Lastly, add chopped pepper to the tinted liquid, stir and heat over moderate heat for about 3 minutes.

Pour agar-agar into the green mass, mix well and continue cooking for another 4-5 minutes.

When the mass of pepper begins to thicken, pour it in a thin stream into a jar of currant jelly, which has already hardened. Let cool at room temperature and put in the refrigerator.

For festive evening jelly can be prepared in transparent glasses or small salad bowls, and when served, decorate with mint sprigs and powdered sugar.

Option 4: Redcurrant and Gooseberry Jelly

Red currant goes well with gooseberries. Only gooseberries need to choose a red variety, not a green one. Jelly will turn out not only tasty, but also storing a lot of useful vitamins.

Ingredients:

• kilogram of red currant;
• 600-650 gr. gooseberry;
• 1000-1200 gr. granulated sugar.

Step by step recipe

Carefully sort out the currants - remove unripe and spoiled berries, cut off the leaves and green stalks. Rinse in running water and leave in a colander to drain all the liquid.

Remove ponytails and tassels from gooseberries - it is more convenient to do this with ordinary scissors. Pour into a colander and rinse well.

Pour the currants into a saucepan and mash well with a mashed potatoes. Squeeze out the released juice through several layers of gauze.

In a separate container, mash the gooseberries and rub it through a fine sieve. Cake of berries is not needed for jelly, but it can be used for compote.

Pour currant juice and gooseberry puree into a saucepan with a wide bottom. Add granulated sugar - the sweetness of the jelly will depend on its amount.

Stir the berry mixture and put on the stove over moderate heat. When the mass begins to boil, reduce the power of the fire to the smallest and cook for 40 minutes, from time to time not forgetting to stir.

Prepare dry glass jars of small volume and distribute the still hot berry mass over them. Seal immediately with metal lids.

Turn the jars upside down and wrap them in a warm towel. Leave it like this until the jelly has completely cooled, and then put it away for storage in a dark, cool place.

If the jelly is not planned to be stored until winter, then after cooling it should be placed in the refrigerator and after cooling it can be served at the table.

Option 5: Redcurrant and Watermelon Jelly

An interesting, truly summery taste is obtained from jelly made from red currants and watermelon pulp. Currant sourness harmonizes perfectly with the sweetness of watermelon, creating a unique aroma.

Ingredients:

• kilogram of watermelon pulp;
• kilogram of red currant;
• one and a half kilograms of sugar.

How to cook

Sort out the currants and leave only the most ripe, not spoiled berries. Remove stems and leaves. Transfer the currants to a colander and rinse well in running water. Leave the berries to drain the remaining moisture.

Remove all the seeds from the pulp of the watermelon and cut it into small pieces. To make the jelly delicious, you need to choose a very ripe and sweet watermelon.

Pour the berries into a saucepan or large basin and watermelon pulp. Put on the stove over moderate heat. When the mass starts up the juice and starts to boil, reduce the fire to the smallest power and simmer for 40-45 minutes, stirring often.

Pass the hot berry mass through a sieve so that the seeds and skin of the orth currant do not get into the jelly.

Pour the prepared homogeneous mass into sterilized dry glass jars. Immediately close them with metal lids and cork with a culinary key for blanks.

Put jars of jelly upside down and wrap in a blanket. After a day, the blanks will cool down - then you can put them away for storage in a cellar or refrigerator.

In winter, it will be very pleasant to open a small jar and enjoy berry jelly with the scent of summer.

Bon appetit!

I love currants very much. We have about 20-25 blackcurrant bushes planted in our dacha, and every year we harvest about 20-30 kg of this juicy berry, but we only guessed to plant red currants last year, alas. But a few bushes pleased us, and we collected about 300-400 g of red berries.

It made no sense to create and cook jam, but I cooked redcurrant jelly without cooking with pleasure. True, I used frozen berries - I freeze everything during the season, and then I cook from frozen products.

To make currant jelly, we only need berries and granulated sugar.

Pour the washed berries into a container with high sides so that when crushed, they do not create splashes on the work surface. Grind everything to a homogeneous mass with a blender. You can also use a food processor if you have one.

Grind the resulting mass through a sieve and slightly warm it in a water bath. Then add sugar. It will dissolve perfectly in warm currant puree. Knead the mass for 5-8 minutes.

Using a teaspoon or tablespoon, transfer the sweet puree to the prepared containers. We take out the containers in the cold for about 4-6 hours.

If you correctly observed the proportions in the recipe, then you will get real redcurrant jelly without cooking! Remember that there should be a little more granulated sugar than currant puree! Some confuse a lot of berries with an already squeezed mass of mashed potatoes - because of this, they don’t get jelly!