Blackcurrant jam like jelly. Delicious jelly for the winter from black and red currants - a simple step-by-step recipe

Currant jelly - 5 diet recipes

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In the summer, during the season of fruits, you always especially want something sour and refreshing. Therefore, currant jelly is ideal. It is easy to cook, good for digestion, vitamin and cold.

And also currant jelly very beautiful)))

The first recipe for delicious currant jelly will be prepared on the basis of natural agar agar thickener. It can be bought at any supermarket.

For 250 grams of red currant, we need 250 grams of purified water and half a tablespoon of agar.

Grind currants with a blender. Boil water and add agar to it. Boil 10 minutes. Then mix with currants, arrange in molds, and refrigerate. Through the floor hour - hour dessert is ready. Agar hardens very quickly.

Currant jelly on kefir

This recipe is different original taste And appearance. It differs from the previous one only by replacing part of the water with kefir. Instead of 250 grams of water, take 150, and 100 will be low-fat kefir.

Add agar to water, boil. And then mix with kefir and milled currants. Let the currant jelly stand on the table for 10 minutes. And when the mixture thickens a little, beat it in a blender on the whipping mode. And then send in molds to the refrigerator.

Agar agar can be replaced by all of us with the more familiar gelatin. But then the consistency will change a little. Therefore, I advise you to leave some of the currant berries intact. It is very tasty when, while eating jelly, the berries burst in the mouth.

For a serving of jelly, we need a 25 gram bag of instant gelatin.

Beat 200 grams of currant. Heat 250 grams of water, dissolve gelatin in it. Mix it with whipped currants. Then add the whole. Stir. Arrange in forms and put in a cold place for 2-3 hours.

Blackcurrant jelly differs from red currant jelly only in taste and appearance. The cooking method has not changed. Therefore, I will not repeat myself, see above. The only advice is to choose early blackcurrant litters, as they have a thinner skin. Late varieties leave for compotes and freezing.

I call this currant jelly recipe festive. There are more troubles with him, but the result is very beautiful and they are not ashamed to brag to the guests.

Such currant jelly - great dessert to the celebration.

The bottom layer of blackcurrant jelly is prepared on the basis of gelatin according to the classics of making jelly. See how to cook above.

As a cream, take:

200 grams fat-free cottage cheese
100 grams of natural yogurt
10 grams of gelatin

Dissolve gelatin in warm water. Beat cottage cheese and yogurt, add gelatin gradually. Whisk again.

Add vanilla for flavor and sweeten with stevia if desired.

Such desserts can be prepared at any time of the year, as the currant is the most convenient berry to freeze. After defrosting, it does not lose its taste and Chemical properties remains just as beautiful and fragrant. So don't forget to stock up.

For 100 grams of currant jelly, about 0.4 XE and 34 kcal. So feel free to eat this diet dessert, and don't be afraid of spikes in blood sugar. Other delicious jellies .

Vitamin C is vital to the human body and must be systematically supplied to it. But you can’t constantly eat lemons - it’s bad for enamel, and monotony bothers you. However, this is not a problem. Dozens of products contain even more vitamin C than lemons, and they are more affordable. You can use blackcurrant berries - they contain about 4 times more vitamin C than in foreign fruits.

delicious desserts

By itself, blackcurrant is very pleasant to the taste: it is a small berry with a tart skin and sour-sweet juicy pulp. Not everyone likes this combination, so currants are often added to desserts, jams, preserves, compotes are made from it. Delicious and useful option- blackcurrant jelly. This is a simple treat that is sure to please both children and adults. By the way, we do not recommend freezing blackcurrant jelly for the winter. It is better to freeze currants, and already in the cold months, cook a delicate, fragrant vitamin delicacy as a reminder of summer. We will tell you how to make blackcurrant jelly.

simple jelly

The recipe for blackcurrant jelly from the series "not simple, but very simple." These recipes are good for teaching kids how to cook.

Ingredients:

blackcurrant berries without twigs - 2 cups;
domestic purified white sugar - 1 glass with a slide;
instant gelatin - 2 plates or 30 g chopped;
purified, filtered or bottled water - 1 liter.

Cooking

The easiest and cheapest option is blackcurrant jelly with gelatin. In half the water, heated to 45-50 degrees, soak the gelatin. If we take the usual one, leave it for an hour, instant after a quarter of an hour, you can begin to warm up. It is important to remember two points: the first is to stir constantly so that the gelatin does not burn, the second is not to boil. When boiling, gelatin is destroyed, so we bring it to about 80 degrees and remove from heat. From the second half of the water with sugar, boil the syrup, dip the washed and slightly dried currants into it. Boil for 10 minutes, puree and rub through a sieve to remove seeds and skins. We combine both mixtures and pour into molds. Blackcurrant jelly freezes for several hours in the refrigerator, after which it can be taken out and served with mint leaves, or tea.

more useful option

It's no secret that part of the vitamin C is destroyed during cooking, so you can make blackcurrant jelly without cooking. To do this, we change the technology.

Ingredients:

white purified domestic granulated sugar - 200-230 g;
boiled or filtered water - 1 l;
currant large without twigs and leaves - 2 large handfuls;
plates of instant gelatin - 20 g.

Cooking

To prepare such jelly, it is good to use a juicer. If it is not there, we pass the currant through a meat grinder and, using cheesecloth, squeeze the juice. Mix the juice with sugar and leave for a quarter of an hour so that the sugar dissolves. Soak gelatin in warm water. When it dissolves, warm over low heat, but do not boil. When the gelatin is cold room temperature, add currant juice, stir well and place in the refrigerator until completely solidified. So it turns out very tasty and healthy blackcurrant jelly, the recipe, as you can see, is very simple.

creative questions

The question is often asked whether it is possible to make blackcurrant jelly without gelatin. For vegetarians, there is an option - you can replace gelatin, which is a product of animal origin, with agar-agar - it is made from algae. You can also make puff jelly from juice different berries and fruits. To do this, we prepare, for example, raspberry, strawberry, apricot, cherry or any other jelly according to the same recipe (we only replace berries), pour a layer of jelly into a mold, keep it in the refrigerator. When it hardens, fill in the next layer. Thus, making blackcurrant jelly and other fruits or berries is a fun, creative process.

Red currant is valued for the content of the whole set useful substances and micronutrients. It contains pectin, folic acid, vitamin complex group B, iron. In summer, the berry is available, but freeze a large number of it won’t work, but in winter, when the body is weakened by beriberi, you won’t find it anymore. The best option is to make redcurrant jelly with my own hands. It's very tasty healthy treat for the whole family, which will support health in cold period of the year. The calorie content of the dish will not harm your figure.

Each housewife has her own secrets for preserving currant jelly. Some are cooked hot, others cold. Small cans are used, they are rolled up with a key or a euro cap. Here are some tips for making jelly:

Do not use metal objects to turn berries into puree, this increases the likelihood of fruit mass oxidation.
Instead of instant gelatin, use natural pectin, which is more useful than artificial powder.
Use to obtain a dense jelly structure. This ingredient will add an additional amount of useful substances to the finished product.
The berries themselves are sweet. Some cooks do not add sugar, being content with the glucose of the currant itself. Others prefer to sweeten the dish to reduce the risk of oxidation, spoilage of the blanks.
Before starting conservation, pay attention preliminary preparation wash containers, jars well, sterilize.
thick juice filter from berries through gauze, exclude cuttings or cake from getting into the finished mass.

How to make jelly without cooking

Start the jelly making process with proper preparation. The berries should be washed well, cut off the cuttings, trying to crush the fruits.

Then dry the currants well so that the remaining water does not get into the final product.
To puree, use a wooden pestle, blender, or a quality juicer. You can not crush the berries with an iron object or twist in a meat grinder.
Then carefully squeeze the resulting mass through a dense cheesecloth or sieve.
Jelly juice is ready.
Add sugar to the resulting liquid, stir until completely dissolved. A method of partial heating of the juice is known (a microwave is used with a mode not higher than 40 degrees), this increases the rate of dissolution of granulated sugar in the liquid.
Pour the finished syrup into containers and close.
The resulting sweetness will be stored until spring without significant loss of taste and benefits.

with gelatin

If you want to make jelly beautiful color with a dense consistency, use gelatin. The substance does not carry special harm the body in limited doses. Gelatin will help the dish stay in its original shape longer (it is used to make marmalade). Necessary ingredients for making jelly:

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

step by step recipe:

Before cooking, soak gelatin in warm water for 35 minutes. Take about 1 cup of water per 1 tablespoon of the substance.
After the gelatin is completely dissolved, add sugar to it, bring to a boil, let cool slightly.
Grind the pre-washed and dried berries through a sieve, strain well.
Mix the squeezed juice with a warm gelatin solution, to which add lemon juice.
Stir the resulting mass until smooth. It is not necessary to heat and boil, the temperature of water with gelatin is enough for the complete dissolution of sugar in jelly.
Pour the resulting product into containers until it cools completely.

Cold way through a juicer

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

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

Step-by-step instruction seaming jelly "five-minute":

Peel the currants from the cuttings, wash well under running water and dry. hit raw water into the finished dish causes a fermentation process that will ruin all your preparations.
Put water on fire and gradually add sugar to it (its amount can be reduced if the fruits are sweet).
Pass the prepared berries through a juicer, mechanical restoration very fast. The juice is pure, it is used without additional filtration.
Mix the resulting product with sugar syrup, bringing to uniform consistency.
Sterilize the container before canning.
Pour the resulting delicacy into jars (roll up tightly).
Ready meal will be stored in cool place up to 12 months.

No gelatin

Jelly from two types of currant looks spectacular and unusual (as in the photo in a glossy culinary magazine). For piquancy, you can leave whole berries of both varieties or one of your choice. Jelly Ingredients:

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

Easy step by step recipe:

Pre-prepare red currants, clean from legs, antennae, damaged areas. Grind it through a sieve or squeeze it with a meat grinder. Next, separate the juice through a tight cheesecloth (reserve two handfuls of whole berries for further decoration).
Peel the blackcurrant thoroughly (following the example of the red one), leave it whole.
Strained red currant juice mix until the sugar is completely dissolved. Better mass warm up to 40 degrees, this will allow you to quickly get a homogeneous syrup.
Add black currants and red currants, half a glass of wine. Alcohol will allow the dissolved sugar to quickly penetrate into whole berries, the jelly will not deteriorate.
Pour the dish cooled to room temperature, turn the jars periodically. This proportion will give a beautiful effect - the berries will be evenly distributed throughout the volume.

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

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

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

Carry out the preparation according to the following scheme:

Peel and rinse the berries under running water, remove all roots and rotten fruits, because of them the jelly runs the risk of becoming moldy.
Soak gelatin in warm boiled water for 30-40 minutes.
Treat the berries individually with any convenient way(meat grinder, sieve, mortar and pestle), mix the resulting juices in turn, mixing with sugar.
Let the liquid stand for 15 minutes, check the quality and completeness of the dissolution of the sand. If necessary, repeat the procedure.
Mix dissolved gelatin and juice.
jelly dessert ready, it remains only to pour into containers.

Currant with oranges

Currant jelly with oranges is very useful in winter period, it saves maximum amount vitamins. Constituent components:

5 kg of red currant;
5 kg of sugar;
1 kg of orange.

Step by step recipe:

Prepare the berries.
Wash and dry the oranges, cut off the stems.
Pass the currant through a juicer.
Grind citrus fruits in a meat grinder or blender.
Mix the resulting puree and juice, adding sugar.
Heat up the mixture in enamel saucepan up to 60 degrees, stirring constantly to dissolve the sugar. You can not cook the mass, it causes a loss of vitamins.
Let the jelly cool and pour into a sterile container. Put the blanks in the refrigerator.

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

red currant 1 kg;
water 300 g;
sugar 300 g (for sweet berry);
vanillin 1 g;
agar-agar 3 tsp

Step by step list actions:

Press and filter the berries through 4 layers of gauze.
In hot boiled water, add 1/5 juice, vanillin, agar-agar; let the ingredient swell for an hour.
Add sugar to juice and stir.
We combine the obtained components and beat thoroughly with a whisk.
finished product pour into clean molds.

Diet without sugar on fructose

Low-calorie fructose redcurrant jelly will provide you with the opportunity to indulge your own body with a treat without fear of extra centimeters at the waist. This recipe is indispensable for diabetics. Jelly Ingredients:

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

How to cook diet jelly from currants on fructose:

First, soak the gelatin for 40 minutes in warm water.
While the soaking time has passed, peel and rinse the berries well. Do not leave cuttings on them, which will ruin the entire batch.
Mix fructose with wine.
Crush the currants with a wooden pestle in a mortar.
In received liquid syrup pour gelatin and throw in fructose.
Mix everything well and leave to infuse for 15-20 minutes, covering the dishes with a lid. Use only enamelware or ceramics.

What to do if the jelly does not freeze

Why does the jelly not thicken after several hours of waiting? Do not rush to panic, this dish freezes after 2-3 hours or even after a week. But if "woe" happened, there is a way out:

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

Video

Blackcurrant is a berry that is not particularly whimsical and easily accessible in our latitudes. Its plentiful harvests often take the owners of summer cottages by surprise: you can’t eat a lot of fresh blackcurrants, fruit drinks also quickly get bored ... There is only one option left - to make a blank out of it for the winter. And if everything is simple with freezing berries, then recipes for jams and jams can pose a difficult choice, because there are many options for currant delicacy. Take at least one of the most successful and popular options - blackcurrant jelly (recipe for the winter). This most delicate berry yummy can be prepared without cooking (cold method), with gelatin or with the addition of other berries. Currant jelly is also delicious according to quick five-minute recipes, which are also plentiful on the network. Most best recipes making blackcurrant jelly with photos and videos step by step instructions for winter preparations find further in our article.

Blackcurrant jelly with gelatin for the winter - a step by step recipe with a photo

It may seem that the process of making blackcurrant jelly with gelatin for the winter from a step-by-step recipe with a photo below is more like cooking classic jam. But there is one little trick, thanks to which the consistency of this currant delicacy turns out to be exactly jelly-like. It is easy to guess from the name that the wonderful transformation of blackcurrant jam into jelly for the winter is due to the addition of gelatin. You can also use agar-agar or pectin instead.

Necessary ingredients for blackcurrant jelly with gelatin for the winter

fresh blackcurrant -0.5 kg
sugar - 0.5 kg
water - 250 ml
lemon juice - 2 tsp
gelatin - 15 gr.

Step-by-step instructions for a recipe for jelly with blackcurrant and gelatin for the winter

Delicious jelly for the winter from black and red currants - a simple step-by-step recipe

This version of delicious jelly for the winter is prepared from two varieties of currants - red and black. Especially relevant this recipe in case there are a few different berries left after spinning the main part of the currant crop. How to cook delicious jelly for the winter from red and black currants, read the simple step-by-step recipe below.

Necessary ingredients for a delicious jelly for the winter from black and red currants

red currant - 1 kg
blackcurrant - 1 kg
sugar - 0.6 kg

Step-by-step instructions for a simple recipe for winter jelly with black and red currants

We start by washing the berries. To do this, we combine both varieties together and rinse thoroughly, remove the twigs and stalks. We recline in a colander and wait for the excess water to drain.
Pour currants prepared in this way cold water so that it completely covers the berries. We put on fire and begin to cook, stirring from time to time.
When the berries begin to secrete juice (the color of the water becomes intense), remove from the stove and filter the liquid. boiled berries we recline on gauze and squeeze out the juice, which we add to the main liquid. Leave for a day under the lid.
The next day, we put the currant juice to boil on slow fire. Our task is to boil it by about half.
While stirring, add sugar, and continue to cook until cooked - the syrup should become thick.
Pour hot currant jelly into sterile jars and twist the lids. Ready!

Simple blackcurrant jelly for the winter - step by step instructions

As practice shows, the simpler the recipe, the more popular dish. With regard to the following simple preparation of blackcurrant jelly for the winter with step-by-step instructions, this rule works unquestioningly. It is based on only two ingredients - currant juice and sugar. How to make simple blackcurrant jelly for the winter in the step-by-step instructions below.

Essential Ingredients for Simple Blackcurrant Jelly for the Winter

currant - 1 kg
sugar - 600 gr.

Step-by-step instructions for a simple blackcurrant jelly recipe for winter

We clean the washed currants from dry stalks and dry them slightly on a towel.
Using a blender, grind the currants until a puree is formed. Gently transfer the mass to gauze folded in 3-4 layers and squeeze the juice.
On a note! If the currant mass is very thick and difficult to squeeze out, you can add 100 ml warm water and mix. Such diluted currants will give juice much easier.
Ready juice dilute with water in a ratio of 2: 1 and put to cook on the stove. After boiling, reduce the heat and continue to reduce the juice by half.
Take the pan off the stove and add sugar. Stir until sugar is completely dissolved. Pour immediately hot syrup in sterile jars and seal. After complete cooling under a warm blanket, we transfer the jars to storage in a cool place.

Quick blackcurrant jelly without cooking for the winter - step by step recipe

Do you want the fastest and easiest recipe for making delicious and most importantly mega-useful blackcurrant jelly without cooking for the winter? Then grab it immediately next recipe. Although quick jelly from blackcurrant for the winter without cooking is prepared, it turns out to be very thick and stored for a long time.

Necessary ingredients for quick no-boil blackcurrant jelly for the winter

black currant -1 kg
sugar - 1.5 kg

Step-by-step instructions for quick no-boil blackcurrant jelly for winter

So, my currants and sort out. We cut off all dry inflorescences with scissors. Lay out on a towel and dry.
In small portions, we pass the currant through an electric meat grinder once. If you have a regular meat grinder, then it is better to skip the berries twice. You can also grind the berries with an immersion blender.
The resulting mass with juice should be covered with sugar and mix well, leave for an hour. After this time, mix the berry mass well again and make sure that all the granulated sugar is completely dissolved.
We shift the mass into clean and always sterile jars. Pour 1-2 centimeters of sugar on top to form sugar cork mold protection. You can also cut a circle out of paper and soak it in alcohol, and then put the jelly under the lid when it has dried.
It is not necessary to turn currant jelly for the winter after blockage, just transfer it to a cool place.

A simple cold blackcurrant jelly recipe for the winter, step by step

Since there is a lot of pectin in blackcurrant, jelly is often made from it for the winter in a cold way according to a fairly simple recipe. In order for such currant jelly to thicken and acquire the correct consistency, it is necessary to hold it for a week - the second in the sun. All the details of cooking in a simple recipe for blackcurrant jelly in a cold way for the winter are below.

Essential Ingredients for an Easy Cold-Make Blackcurrant Jelly Recipe for Winter

currant juice - 2 cups
granulated sugar - 600 gr.

Step-by-step instructions for a cold-cooked jelly recipe from currants for the winter

First, the procedure is standard: we sort out the currants, remove the excess and wash. We discuss on paper towel folded in several layers.
Then you need to extract the juice from the berries. You can, for example, skip currants several times through a meat grinder and squeeze through gauze, use a juicer or blender. You can also crush the berries with a regular mashed potatoes.
Ready currant juice is poured into a deep container and in small portions add sugar. Stir until all the granulated sugar is completely dissolved in the juice.
After you need to pour currant syrup in sterile jars, and cover with paper on top and tie tightly with a thread.
Important! For this recipe, jelly jars should only be dry-sterilized in the oven or microwave. Sterilization with boiling water leaves moisture on the glass, which can lead to mold later on.
We put jars of currant jelly on a sunny windowsill and leave for 1-2 weeks. Thanks to the sun, the delicacy will acquire its jelly-like consistency. After we store the jelly in the refrigerator.

How to cook quick blackcurrant jelly "Five Minute", a recipe for the winter with a video

Another option on how to cook delicious and quick blackcurrant jelly (recipe for the winter "Five Minute") will be found in the next video. And although gelatin is not needed to make it, currant jelly turns out to be as thick as cold-cooked or raw jelly without cooking. Detailed step-by-step instructions on how to make a quick five-minute blackcurrant jelly in the video recipe for the winter below.

I advise you to prepare this delicious redcurrant jelly for the winter. Step-by-step instructions for making thick currant jam with agar-agar is simple. The recipe is good because you do not need to add a lot of sugar to the blanks. It is enough to take about half of the granulated sugar from the weight of the berries and add agar-agar at the rate of 3-4 g per glass of berry puree. If you put more agar, then the puree will turn out to be very thick, it will look like marmalade. Browse and such an interesting one.
Make jelly out ripe berries- they are sweeter, and for currants this is an important quality.
It will take 40 minutes to prepare, from the indicated ingredients you will get 2 jars with a capacity of 500 ml each.

Ingredients:

- red currant - 1 kg.;
- granulated sugar - 650 gr.;
- agar-agar - 8 gr.;
- water - 50 ml.

For harvesting, we select ripe bright red berries than brighter color, topics richer taste. Unripe and spoiled specimens are mercilessly thrown away, and leaves and news are also removed.

Soak currants in cold water to make it easier to remove the remaining debris, as a lot of excess often collects with these berries.

Washed berries are mixed with granulated sugar, they can stay moist, even better.

We shift the currants with sugar into a saucepan with a thick bottom, knead with a potato masher so that the juice stands out. Bring the mass to a boil over moderate heat, cook for 10-12 minutes.

We wipe berry puree through a fine sieve to separate the seeds and skins. We wipe thoroughly, as the thick mass contains the largest number pectin.

We breed agar-agar in cold water, then pour the strained berry puree into a saucepan, send it back to the stove.

Cook after boiling for 5 minutes, remove from heat. In the process of boiling, a foam forms, it must be removed.

Wash jars for storing jelly with dishwashing detergent, rinse hot water, then dry in the oven for 10 minutes at a temperature of about 100 degrees Celsius. Here's another easy one.
Pour hot berry puree into jars, after cooling, close the lids tightly. At first, the mass will be liquid, as it cools, it thickens well.

We store blanks at a temperature of +2 to +7 degrees Celsius.