Whitecurrant jelly recipe without cooking. Seedless jam

Berries are prepared as described above. The fruits are passed through a press juicer or extracted currant juice using a steam cooker. For every full liter fresh juice take 800 grams of sugar. Having combined the main ingredients together, the mass is put on medium fire. After the sugar is completely dissolved, the liquid should become transparent.

A tablespoon of powdered agar-agar is mixed with a teaspoon of sugar. This is necessary so that the agar-agar does not clump. The bulk mass is introduced gradually, constantly working with a spoon. As soon as sweet base boil, start counting time. Cook jelly with agar-agar for no more than 5 minutes, otherwise the gelling agent will lose all its properties.

The finished white currant jelly is poured into hot dry jars and immediately corked with lids.

If the jelly is not prepared for winter consumption, then hot composition poured into moulds. These can be curly silicone containers or cupcake baking molds. So that the finished jelly lags well behind the edges of the mold, use refined vegetable oil. The surface is covered with a minimal fat layer using a cotton pad or a clean sponge.

with gelatin

First of all, the powder (30 grams) is soaked in chilled boiled water (100 milliliters). Water should be just boiled, since after adding the solution to the berry mass, subsequent boiling is not allowed.

White currant berries (1 kilogram) are blanched with the addition of 100 milliliters of water for 10 minutes. Delicate skin on most fruits, it will burst during this time, and this is normal. The main thing is not to forget to constantly stir the berries during blanching so that they do not stick to the bottom of the cooking container. In this case, the heating of the burner should be minimal.

Softened berries are ground through a metal sieve. IN berry puree add 1 kg of sugar. To make it spread faster, constantly work with a wooden spatula or spoon.

Homogeneous sweet mass put on the stove and cook for at least a quarter of an hour. Then the swollen gelatin is added. At the same time, the fire is reduced so that the mass does not begin to boil in any case. To get rid of possible lumps, the jelly is passed through a calcined metal grate (sieve), and then immediately poured into jars. Pour jelly into containers as full as possible so that there is no room for air. Even if part of the dessert will leak out when twisting. Cooling down, the contents of the cans, according to the law of physics, will narrow. The lids will retract, which will prevent air and microorganisms from getting inside.

Making jelly based on pectin sugar offers a video clip of the channel "Recipes from Lirin Lo"

With raspberries

Best to take wild berry, it is much more aromatic. Since raspberries, like currants, are rich in pectin, no additional additives are required to make jelly from these two berries.

Fruits in a ratio of 1: 1 are placed in a saucepan, and boiled under the lid for 5-10 minutes.

Then the standard procedure: the berries are ground, mixed with sugar (1.2 kilograms) and boiled until the weight is reduced by 1.5-2 times.

with gooseberries

Gooseberries take any: green, red, black. The color of the finished jelly will also depend on the color of the gooseberry. White currant does not give a rich shade, so gooseberries will play a dominant role in this.

Composition of products:

• white currant - 500 grams;
• gooseberries of any color - 500 grams;
• granulated sugar (white) - 1 kilogram;
• input for blanching - 100 milliliters.

Since the skin of the gooseberry is much denser, you need to start blanching the berries with the fruits of this species.

Gooseberries are placed in a saucepan and the specified amount of water is added. The berries are boiled for 5 minutes, and then currants are added, cooking is continued for another 5 minutes.

Steamed fruits are discarded on a sieve along with a decoction. The mass is ground with a wooden spatula to separate the juice from the cake.

White currant cake can be used to make marshmallows. The technology of its preparation is presented in the example of apple cake.

IN berry juice add required amount sugar, and gradually heating, dissolve it.

The most crucial stage is boiling. Jelly is boiled on minimum heat for 25-30 minutes, constantly stirring and removing foam with a slotted spoon. Ready meal collects clots of foam not at the edges of the pan, but in the center. Also, draining from a spoon, the berry mass does not break into drops, but slowly slides down in a thin stream.

Watch the video from the channel "Cooking" with detailed instructions cooking currant jelly with oranges

striped jelly

To prepare this dessert, they take at least two varieties of currants: red and white. You can additionally take blackcurrants, but the cooking technology will become more complicated.

So, the first step is to soak the gelatin. Gelling powder (20 grams) is poured with 100 milliliters of cooled boiled water and, getting rid of lumps, mix thoroughly.

300 grams of fresh white currants are pierced with a blender until a homogeneous slurry is obtained. The berry mass is filtered through a very fine sieve lined with gauze. A glass of sugar is added to the juice obtained from the berries. Jelly is boiled on fire for 10 minutes.

The swollen gelatin powder is divided into 2 parts, and half is added to the white berry mass. Without removing from heat, the white part is thoroughly mixed. After the gelatin is completely dispersed, lay out the jelly in bowls so that it occupies no more than half of the container. For a speedy setting, jelly molds are sent to the refrigerator.

While the white half of the dessert is cooling, prepare the red one. The proportions of berries and sugar are the same. The cooking procedure is similar: the berries are crushed, filtered, sugar is added, boiled down and a gelatin thickener is added.

The red part is not poured immediately, but only after the mass has cooled to room temperature. Don't worry, the jelly won't set ahead of time.

Striped jelly in molds is sent to the main compartment of the refrigerator. In order for the dessert to be “strong” before serving, it is taken out of the refrigerator immediately before use.

In addition to jelly, housewives make jams from currants. Our article presents 5 cooking options, but this technology It may well be used for processing white berries.

How to store jelly

A dessert dish that is not related to winter harvesting is stored for no more than two days in the refrigerator. Jars with conservation, after complete cooling, are sent to the cellar or basement. The shelf life of this jelly is 1 year.

A chic selection of whitecurrant compote recipes is presented. To in summer heat the drink was really refreshing, add a couple of cubes to the glass.

traditional jelly for the winter of white currant

List of products for cooking healthy treats small - we only need white currants in the amount of 1 kilogram and the same amount of sugar.

Wash the berries. It is not at all necessary to remove them from the branches, because we will grind the berry mass, which will allow us to separate the juice with pulp from the skin, twigs and seeds. Just place the currants in a saucepan (not aluminum, but preferably enameled).

Pour 50 ml of water into it, turn on the burner. The pot must be covered with a lid so that steam forms inside. Under its influence, the berries will soften, the skin will burst. In this form, the currant is easy to grind. We need a sieve, it's good if you have a fine one. Place part of the mass into it, grind with a spoon. The pulp will remain in the sieve. It can be thrown back onto gauze and squeezed out. Process the entire berry mass in this way. We will turn the resulting pure pulp into jelly.

Set a bowl of berries on the fire, send sugar there. As the mass heats up, its surface will begin to be covered with air foam. She needs to be removed. If this is not done, the transparency of the jelly will be lost. After boiling, the fire should be slightly reduced. The delicacy should be cooked for at least 40 minutes. Periodically it is worth stirring the boiling mass so that the liquid evaporates faster. Be sure to sterilize containers and lids. Ready jelly pour into jars immediately after turning off the fire. Twist the lids, turn the jars over winter preparation and wrap them up.

Recipe for currants without cooking

Ingredients: white currant - 1 kg; sugar - 1.3 kg.

Since this berry contains enough pectin, then it is possible to make jelly from it without cooking. However, it should be understood that juice that has not undergone any heat treatment at all will simply deteriorate during storage after a while; it will not stand idle until winter. Therefore, it is desirable to at least bring the product to a boil. This is how we will prepare the delicacy this time.

So, wash the berries, dry them. Then the raw material must be crushed. This can be done with a mortar or in another way. Our task is to extract the juice. Then we will wipe the pulp through a sieve and gauze. So we will be able to get rid of the seeds and skins. Drain the fruit mass into a suitable saucepan, add sugar. There is a lot of it, so it will not work quickly to dissolve it. Turn on the fire and constantly stir the syrup, otherwise the sugar will burn to the bottom. Usually, by the time the mass boils, the sugar grains are completely dissolved. In order for the jelly to be able to be stored all winter, it is required to boil it for one minute. Then immediately pour into jars (sterilized only). Roll up the container with lids, turn over and cover with a blanket. Store uncooked jelly in the refrigerator.

Plum, apple and white currant jelly

This recipe will appeal to hostesses for its simplicity, and finished product appreciated for it excellent taste, pleasant color, aroma and texture. Apples and currants - these components contain a lot of pectin, and plums will give a pink tint to our dessert.

Ingredients- white currant - 0.5 kg; plums - 0.5 kg; apples - 5 pcs.

Apples take green, dense and juicy. Fruits with a loose structure will not work. Plums can be taken any. Wash all fruits and berries, let water drain from them. Kill currants with a blender, put on a sieve and strain. Divide the plums in half, remove the pits. We do not touch the apples yet, otherwise they will darken. Pour plums with boiling water for 5 minutes, then transfer to cold water. Now it is easy to remove the skin from the fruit. And the pulp should be ground or chopped with a blender.

Combine currant juice and plum mass and put on fire. Now let's get to the apples. Cut off the skin from them, remove the seed boxes, and cut the flesh into cubes. Immediately spread the apple slices into the hot fruit mass.

Bring to a boil, with an immersion blender grind the apples so that they turn into a smooth puree. Now put the sugar in the pan. It will dissolve quickly in the hot fruit mass, but you still need to stir. After boiling, cook the jelly for 5 minutes, turn off the burner. The next day, bring the jelly to a boil and pour into jars, twist. Leave them upside down and covered with a warm blanket until cool. In the future, the product can be stored in the cellar.

See how easy it is to make whitecurrant jelly?! The recipe without cooking is especially interesting, as it does not require much time and allows you to save more vitamins that the berries contain. We are sure that you will definitely like at least one of the recipes, but in order to appreciate the taste of jelly, you need to cook it. Now is the time for this - many currants have already ripened in their gardens.

Calories: Not specified
Cooking time: 180 min

Jelly is one of the favorite foods of children. I bring to your attention a recipe for making whitecurrant jelly. It is very tasty, fragrant, with a slight sourness. Such jelly can even be diluted with water in winter, and you get a wonderful compote that children drink with pleasure. contains a large amount of vitamin C, it has a beneficial effect on the intestines. It is good to impregnate cake layers with such jelly. To prepare it, it is enough to prepare the berries, boil them a little, grind them through a colander, add sugar, boil and pour into jars. Such jelly will become a favorite treat not only for children, but also for adults. So, today for you - white currant jelly for the winter. Step-by-step instructions with the cooking process will help you make useful blank from this vitamin berry.
Cooking time: 3 hours
Product yield: 1 liter jar
To prepare whitecurrant jelly, we need the following ingredients:
- white currant - 1 kilogram,
- granulated sugar - 400 grams,
- purified water - 100 milliliters.

Cooking

White currants do not have to be taken whole. You can use a little wrinkled, as we will grind it anyway.

White currants must be washed under running water, stripped from the twigs and put in an enamel pan.

Add purified water. Boil for 2-3 minutes.

Cool slightly and strain through a colander. The remaining pulp can be used for pies or just add water, leave overnight, and in the morning you will get a wonderful compote.

Pour the resulting juice with pulp into an enamel saucepan, add sugar and boil for 1.5 hours over low heat.

Because of great content pectin in whitecurrant jelly solidifies well.

While the jelly is cooking, you can start processing jars. They must be thoroughly washed and sterilized. Now there are many different ways to do this. I find it best to use a steamer. We also thoroughly wash the lids and boil for several minutes. Pour the jelly into sterile jars and cool to 60 degrees. It is necessary to cool the jelly so that condensation does not form on the lid, and the jam does not deteriorate over time.

When the whitecurrant jelly has cooled, it must be tightly closed with lids.
Such jelly will be an excellent filling for baking, you can simply spread it on a piece of bread and eat it for breakfast with tea. According to the same recipe, you can make not only whitecurrant jelly, but also jelly from different types of currants. And from the berries of red currant you can cook very tasty

In this article, we will look at what can be prepared for the winter from white currants. This berry is an albino. According to the biological classification, white currant is the same red, only devoid of color pigment. It tastes more tender than its ruby ​​sister, not so sour. Currants in Rus' began to be cultivated earlier than in Europe. And the name of the berry bushes was Slavic. In Ukrainian, the word "smorid" means "stink". To a greater extent, this applies to the black variety. Not only the leaves, but also the branches and the berries themselves have a sharp, slightly unpleasant smell. But the white currant fruits do not smell. Their delicate taste and unusual aroma will not leave anyone indifferent. Preparations from this berry are not only tasty and healthy, but also interesting in a purely aesthetic sense. Translucent, light golden jam looks so unusual. Here it is such an albino berry - white currant. Recipes for the winter from this garden crop, read below.

The benefits of white currant

Black berries are the richest in vitamins and minerals. In France, until the eighteenth century, this type of currant was considered exclusively as medicinal plant, and in cooking began to be used much later. Red (and at the same time her albino sister) is inferior to black in the amount of vitamin C. But even in white currants it is four times more than in vaunted citrus fruits. And in terms of iron content, she overtakes her black sister. Red and white currants are rich in potassium, which strengthens the heart, and is also responsible for the removal of excess fluid from the body and prevents swelling and bags under the eyes. These berries also sharpen eyesight due to the presence of vitamin A in them. If consumed regularly white currant, immunity will increase, metabolism will improve, and the body will be cleansed of toxins, toxins and salts of heavy metals.

How to choose the right berry

White currant, from which we will learn how to make blanks, is a specific product. Traditionalists who are accustomed to the fact that jam must certainly be red or orange color, often mix this berry with ruby ​​\u200b\u200band black clusters, cherries or raspberries. And people who love originality use the transparent color of white currant to create decorative blanks for the winter. For example, preserve the berries along with the cuttings, while maintaining the integrity of the bunches. You can combine white currants with pieces of unpeeled orange. Berries for harvesting are best picked in sunny and dry weather. Next, they need to be sorted out, removing random debris and leaves. If this is not specified in the recipe, tear off the cuttings. Then they must be thoroughly washed and dried a little. To make whitecurrant jelly, you need to extract the juice. The bones of this species are large. They clog the juicer and, when crushed, have a bad effect on the taste of the jelly. It remains the old grandmother's way - rubbing through a sieve. So that the berries do not resist, they are scalded with boiling water.

White currant: jelly without cooking

These berries are the best raw material for this kind of desserts, because they contain a lot of pectin. The recipe recommends ripe currants add some unripe. In such berries there is an order of magnitude more pectin, which will help jam gelation. Squeeze juice from white currant. For one liter of liquid, take 1200 grams of sugar, preferably fruit. Using this sweetener, we will enhance the aroma and taste of jelly, as well as thicken its consistency. Mix well the juice with sugar. We sterilize jars. We spread the jelly over them, filling the container to the top. On top we put a circle cut out of parchment along the width of the neck of the jar. We will first moisten it in vodka so that the white currant does not ferment. And then we seal the banks nylon lids. The first days of the workpiece are stored in a quiet and cool place without rearranging or shaking. Then you can put the jars in the refrigerator.

boiled jelly

For this method cooking use regular sugar, since fructose at high temperatures melts and forms crystals. Boiled whitecurrant jelly is a very shelf-stable product. And its consistency is wonderful, you can even decorate cakes with it. To prepare such a jelly, you must first extract juice from slightly unripe berries. Pour the liquid into a small bowl and start cooking. Gradually add four hundred grams of sugar. Cook, and at the end add another 400 g of sweet sand. Readiness is determined as follows: we draw a wooden spatula along the bottom of the dishes with jelly: if there is a trace - “path” - you can turn off the fire. We take small jars for this blank - a maximum of half a liter. Sterilize them in the oven, fill with jelly. The container should stand for about ten hours, after which it can be corked with ordinary nylon lids.

Jam with oranges

There are many preparations for the winter, where the main ingredient is white currant. Recipes often suggest mixing it with other fruits for color or for more sweetness. This method of harvesting white currants does not involve heat treatment. Thanks to this, all minerals and vitamins remain in the jam. One kilogram of currants is passed through a meat grinder. Wash two oranges, cut into pieces, select the seeds. We also pass through a meat grinder. We combine currants with oranges. Add one and a half or two kilograms granulated sugar. Stir until completely dissolved. To make it easier for yourself, it is permissible to slightly heat the mass. We spread the jam in a sterile glass containers. If you intend to store in the refrigerator, you can cover it with ordinary plastic lids.

Classic jam

Whitecurrant recipes do not ignore this common homemade for the winter. Classic jam is prepared like this. Pour a kilogram of berries with the same amount of sugar. Let the juice stand out. In two glasses of water we dissolve three hundred grams of sugar. We cook syrup. We lower the berries there (along with the allocated juice). We cook, regularly remove the foam, stir. Clear jam put into jars, cork. "Decorative" jam requires a different approach. First, we cook syrup from a glass of water and a pound of sugar. Carefully place the grapes in it. We continue to cook, stirring very gently so that the berries remain intact. When the jam becomes translucent, turn off the fire and put it in jars. Such white currant is good both as an independent dessert and for decorating various kinds of pastries.

Candied fruit

For such homemade sweets, black, red, white currants are suitable, but the berries must be very ripe. We wash them, put them in a colander and pour them into an enamel basin. Cooking syrup. A kilogram of berries requires 300 milliliters of water and 1.2 kilograms of sugar. Boil the syrup until the crystals dissolve. We filter it by passing through several layers of gauze. Put on fire again and bring to a boil. Pour the syrup into a bowl of berries. Boil for five minutes and leave for ten hours. After the specified period, boil the white currant until tender. Strain the berries, but save the syrup - you can make jam or juice from it. Let's leave the berries for two hours. Then we sprinkle them powdered sugar. And dry them: in the oven (at + 40 C) for three hours, room temperature- six days. Next, roll the balls from the berries, roll them again in. Let's continue to dry them - in the oven or at room temperature.

Home wine

What else can whitecurrant be useful for? Recipes for the winter very often use juice from this berry. It is very acidic, so it can be used in place of vinegar, acidifying dishes or pouring it into marinades. The juice will make excellent homemade wine. In four liters of wort, it is required to dissolve 1.6 kilograms of sugar. Let's take the suleya to a cool place and wait for the start of fermentation. Somewhere in ten days we stop the process by alcoholization. It takes an average of a liter of vodka per 10 liters of fermented wort, but you can adjust the strength of the drink at your discretion. Mix and leave for five days. Strain and add 800 grams of sugar. Stir until dissolved and pour the wine into bottles. After three months of storage in a cool place, the drink can be served at the table.

White currant: compote

For beautiful color you can add a few ruby ​​clusters. For one sterilized 3-liter jar of compote, you need three cups of currants. Wash the berries and put them on the bottom. Pour 2.5 liters of filtered water into a saucepan and put on fire. Gradually add two cups of granulated sugar. Let's wait for the syrup to boil. Fill them with currants (do not forget to put a metal spoon in the jar so that the glass does not burst). Put on the lid and wait five minutes. After the berries give the syrup their taste and aroma, pour it back into the pan and bring it to a boil again. At this stage, you can add various spices to the compote: cloves, cinnamon or orange peel. Pour the berries with boiling syrup and roll up the jars iron lids. We turn the container upside down and wrap it with a blanket until it cools down gradually.

Currant for home first aid kit

You can not fill the berries with syrup. Then in winter you will have almost fresh white currants. We make preparations like this. We select ripe large berries and put them dry in a jar. We cover the glass container and place it in a sterilization dish. Pour water so that it reaches the "shoulders" of the jar. Let's warm it over low heat until the berry starts up the juice and settles (you need to report the currants so that it fills the dishes to the top). We pasteurize for about half an hour at 85 C, and then roll up. Such currants treat colds well and are flu prevention.

translucent fragrant berry not as popular as her red and black sisters.

But from it you can make a lot of delicious preparations for the winter, because the bush bears fruit abundantly in the summer.

White currant contains a lot of pectin, vitamins A, B and P, potassium and iron, strengthens the immune system, improves metabolism and is very good for vision.

How can you prepare white currants for the winter, what delicious and proven recipes exist from this berry?

She is good at making jams and jelly, with and without sugar, solo and in the company of other types of currants, with strawberries, gooseberries, citrus fruits and even watermelon.

Let's find out what lovers of homemade preparations make from white currants for the winter.

A simple whitecurrant jam recipe:

• sugar - 1.5 kg
• white currant - 1 kg
• water - 2 glasses

1. Pour washed and dried berries without cuttings with sugar (set aside 1.5 cups of granulated sugar) in a wide bowl and leave in a cool room for 10-12 hours.

2. From the remaining sugar and water. While still hot, pour over the currants and cook over low heat until transparent, stirring the jam with a wooden spoon with a long handle and removing the foam.

3. Arrange in sterilized jars and roll up with iron lids.

Cold whitecurrant jam with orange:

• white currant - 1 kg
• oranges - 2 pcs.
• sugar - 1.8 kg

1. Turn the berries into a puree with a blender or in a meat grinder, mix with sugar until the grains dissolve, add the oranges crushed together with the peel. Pour the resulting mass into sterilized jars.

2. Under the nylon lids on the jam, put another spoonful of sugar so that mold does not form. Conservation metal lids not required.

Whitecurrant jelly:

• 1 liter of whitecurrant juice and a handful of red currants for color and better setting
• sugar - 1.7 kg
• water - 1.5 cups

1. To get juice, put clean berries in a saucepan and cover with water. While stirring, slowly heat until the skins burst and the berries release their juices. Cool quickly in a bowl of ice water.

2. Pull cheesecloth over a wide bowl and carefully squeeze the juice through it. Return it to the stove, adding sugar.

3. Continue to cook until the berry mass becomes viscous and viscous. Pour hot into glass jars, leaving them open until cool. Cover the jelly with parchment paper and refrigerate for the winter.

Compote of white currant:

• 1 liter jar of currants
• handful of rose hips
• for syrup - 0.5 kg of sugar per 1 liter of water

Rosehip can be replaced with cherries, dogwood, black currants.

1. Weld right amount sugar syrup. While it's cooling down, to the bottom of the 3's liter cans lay the wild rose, currants on it.

2. Pour the cooled syrup over the berries and pasteurize for 15-20 minutes. Roll up boiled lids and turn upside down. When the preservation has cooled, put it in a dark place for the winter.

Whitecurrant wine (liquor):

• 4 liters of currant juice
• 2.4 kg sugar
• 4.5 liters of water
• 1 liter of vodka

1. Sort the berries, rinse, dry and squeeze the juice, mix it with boiled water, pour 1.6 kg of sugar and put it in a cool place for 10 days.

2. Add vodka and let the wine brew for another 5-7 days.

3. Add the remaining sugar to the wine, dissolve it, bottle it, close it tightly and store it in a cool place. After two or three months, the wine can be served at the table.

How to dry white currants:

Arrange the berries in a single layer on a baking sheet lined with parchment and leave in the oven at a temperature of 40–60 degrees with the door open.

After two hours, check if the berries do not stick together in your hand, then the currant is ready. Keep dried berries need in tightly closed jars.

Freezing whitecurrant:

1. Spread whole berries on a board in one layer so that they do not stick together and put in the freezer. When the currant freezes, pour it into Plastic container or in a package.

2. Twist the berries through a meat grinder or chop with a blender, mix with sugar to taste, arrange in molds and put in the freezer. Then put the frozen briquettes into a bag or container.

White currant recipes for the winter are tasty and healthy.

Do not miss the time of this wonderful berry and please yourself and your loved ones with fragrant preservation.

Redcurrant is a real storehouse of vitamins. Therefore, in order to have the opportunity to enjoy a tasty, and at the same time useful product in winter, we will tell you how to cook delicious jelly from red currant for the winter. Jelly is the perfect dessert on its own, but can also be used as an accompaniment to other sweet treats such as smoothies, pies, ice cream, etc. It also perfectly complements cereals, pancakes, yoghurts, cottage cheese and sweet dumplings. In general, everything that can be made even more delicious and sweet goes well with this wonderful dessert.

Due to the fact that there are many gelling substances in red currant, gelatin does not need to be added to the jelly, and it can be preserved. long time. First, let's look at the conventions that we will use in this recipe:

1 glass = 250 ml. water = 250g. water, this volume usually has an ordinary table glass that can be placed in a cup holder. Or else you can use beaker if you have it at home.

1 faceted glass = 200g. water, it is less table glass by 1/5. In the jelly recipes below, we will use a regular table glass.

Consider the most common cooking methods.

Without heat treatment

• currant juice - 200 g;
• sugar - 250 g.

It is necessary to cut the currant with twigs so that it does not glass and is not wrinkled. Wash the berries cold water, dry and further cut off the berries from the twigs. If you have a juicer, then it is better to use it. An alternative is to buy a food processor with the appropriate setting. If not, then first you need to grind the berries, and then strain the resulting puree through a sieve or a well-aimed sieve. The resulting residues must be discarded and not used in the future.

Next, add sugar to the resulting juice and stir to completely dissolve the sugar. To speed up the process, put the resulting syrup on small fire and stir constantly until the sugar is completely dissolved. It is also necessary to prepare in advance the jars into which you will roll the jelly, they must be washed and sterilized.

Pour the resulting syrup into jars, cover the jars with nylon lids or parchment paper on top, which must be tied with a rope or pulled off with a regular one. rubber band. The next day, the jelly will reach the desired consistency.

You can store the resulting jelly in the refrigerator or in the basement, if you have one.

How to make jelly

• red currant - 1 kg;
• sugar - 800 g;
• water - 50 g.

So that the berry does not wrinkle, it is best to carry out primary processing berries that are still on the branches. They must be thoroughly washed and dried, and only then stripped from the branches. Put them in a saucepan and fill with water. Then put the saucepan over medium heat and cook, stirring constantly.

When you see that the heated berries begin to burst, you can additionally ceiling them. This is necessary in order for the currant to let the juice out faster, due to which the heat treatment process will be reduced, and, therefore, many vitamins and nutrients will remain in the resulting jelly. Bring the resulting puree to a boil and cook for another 5-7 minutes, not forgetting to constantly stir the puree.

To get rid of the seeds and peel of the berries, the resulting puree must be filtered through a fine sieve or gauze. So that there are no impurities in the resulting jelly, and it is transparent, you do not need to use force when squeezing the puree, you need to take only the juice that drains on its own. To speed up the process, use a spoon, stir the puree so that the juice drains faster. Then it will take less time to cook redcurrant jelly.

Now it remains to pour sugar into the juice and cook until the moment when the juice begins to thicken and begins to resemble unthickened jelly. After that, remove the jelly from the fire.

Banks must be sterilized in advance. To do this, first they must be thoroughly washed and scalded with boiling water. Pour jelly into prepared jars and cover it with iron or nylon lids, or use parchment paper how in previous recipe. Put the jars to cool and then put them in a cold place, it can be either a refrigerator or a basement.

The syrup will turn into jelly after complete cooling, one day is enough for this.

If the jelly is not frozen

If after cooking your jelly does not thicken and resembles ordinary syrup, then you can additionally put it on fire and cook for 5 minutes, it all depends on the density of your syrup. When you start noticing that the jelly is starting to stick to the sides of the pot you are cooking in, that means the jelly is ready to be poured into jars. A wide basin with low sides is best for boiling jelly, because the evaporation surface will be large, which helps the jelly begin to thicken faster.

If you chose a taller dish, then you will need to spend a lot more time for the jelly to thicken.

What to do with waste? The cake obtained after straining the berries can be used for cooking compotes. The recipe is very simple: throw the cake into boiling water and boil for two minutes and then leave it to infuse the compote.

Jelly from different varieties of currant

According to the recipes that we reviewed earlier, you can make delicious jelly using three types of currants at the same time: red, black and white. If desired, raspberries can be added to the resulting mixture to increase the taste and beneficial properties. There is also such a blackcurrant jelly.

The jelly that you get is just a storehouse of vitamins and nutrients, which in addition has more unique aroma. This is excellent medicine in winter.

The proportions of currants can be different, we offer the following (measured with table glasses): red and white - 3 cups + black - 1 cup + 1 cup raspberries. Red and white currants are the basis for this jelly assortment, as they contain the most gelling substances.

To all gourmets and lovers of tender berry jelly dedicated! Refined taste, amber of this jelly will not leave the participants of your dinners or parties with snacks indifferent. This jelly is not only great addition to tarts or pancakes, it is quite suitable as an accompaniment to soft cheeses, especially brie, to toast with caramelized onions, to rabbit liver pate and even as fragrant ingredient for cooking berry sauces. But even when just served with toast for breakfast, this jelly is excellent!

INGREDIENTS

• 2 kg of white currants (without twigs)
• 2 kg sugar

Step 1

Pick whitecurrant berries from twigs, rinse in running water and let it drain. Pour the berries into a saucepan (not aluminum!), add 50 ml of water and put on medium heat. Bring the berries to a boil and cook for about 3-4 minutes, stirring occasionally. All berries should burst and boil.

Step 2

mass of boiled berries remove from heat and rub through a fine sieve from seeds and skins. The result is a translucent light mass. That's the way it should be.

Step 3

Add sugar to the berry mass in portions, stirring constantly until the sugar is completely dissolved. Pour the berry-sugar mixture back into the pan where the berries were cooked before and bring to a boil. Cook, stirring, for about 5-7 minutes. The mass should become transparent and acquire an amber hue. At this time, prepare beautiful small jars (sterilized) and lids.

Step 4

Remove the mass from the heat and, while hot, pour into jars. This is important, because the jelly hardens very quickly! Leave jars of jelly to cool completely without lids at room temperature. For storage, close the jars with lids and store in a cool place. open jar Keep refrigerated. Bon appetit!

Red currant jelly

INGREDIENTS

• 1.5 kg redcurrant
• 1 kg sugar
• (4 cans of 500 g)

STEP-BY-STEP COOKING RECIPE

Wash the currants, dry and put 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 the currant with the convex side of the slotted spoon. Boil. There should be enough juice. Add sugar, mix. Boil for 3 more minutes, then remove from heat. Strain the contents through a very fine sieve, without squeezing the berries, so that the jelly is transparent. Pour into jars using a ladle with a spout. Cool and cover with lids or parchment paper.

Blackcurrant jelly

INGREDIENTS

• blackcurrant - 1.5 kg
• 2 cinnamon sticks
• 4 cloves
• 500 g sugar
• 5 st. l. blackcurrant liqueur

Pick whitecurrant berries from the twigs, rinse in running water and drain. Pour the berries into a saucepan (not aluminum!), add 50 ml of water and put on medium heat. Bring the berries to a boil and cook for about 3-4 minutes, stirring occasionally. All berries should burst and boil.

Remove the mass of boiled berries from the heat and rub through a fine sieve from seeds and skins. The result is a translucent light mass. That's the way it should be.

Add sugar to the berry mass in portions, stirring constantly until the sugar is completely dissolved. Pour the berry-sugar mixture back into the pan where the berries were cooked before and bring to a boil. Cook, stirring, for about 5-7 minutes. The mass should become transparent and acquire an amber hue. At this time, prepare beautiful small jars (sterilized) and lids.

Remove the mass from the heat and, while hot, pour into jars. This is important, because the jelly hardens very quickly! Leave jars of jelly to cool completely without lids at room temperature. For storage, close the jars with lids and store in a cool place. Store the opened jar in the refrigerator. Bon appetit!

Whitecurrant is not as popular as black or red. But the jam from it turns out to be especially fragrant and thick due to the many pectin substances. This is a storehouse of vitamins, so necessary during the cold season.

In addition, this jam is also suitable for use in pastries or desserts. For example, it can be served with ice cream or as a layer to a cake. Such a delicacy can be given to children, thereby strengthening their immunity.

General principles of preparation

This jam is prepared according to the same principle as any other berry jam. It is important to lay it from seasonal currants, and not bought in a supermarket. This is the only way to really get vitamins. It is better to grow a bush yourself, but you can also buy it from summer residents in the market in the morning.

The jam does not require any additional preservative. There is enough acid in the currant, which will prevent the bookmarks from spoiling. Besides, a large number of Sugar also prevents bacteria from growing.

Banks must always be sterilized. Even if the jam is not exposed heat treatment container must be perfectly clean. It can be washed not only with detergent but also soda. It will remove all bacteria and better preserve the integrity of the food.

Classic whitecurrant jam for the winter

Cooking time

calories per 100 grams

Treat with rich taste and light sourness. Perfect with toast for breakfast.

How to cook:

Tip: if you store the jam in the refrigerator, you can also close it with plastic lids.

Five-minute recipe

Most fast way making jam, which preserves most of benefit.

How much time - 15 minutes.

What is the calorie content - 234 calories.

How to cook:

1. Pour water into a saucepan and pour a third of the total mass of sugar here, stir;
2. Boil the mass on fire for two minutes, constantly stirring it so that the sugar does not burn;
3. The sorted berries, which no longer have tails, must be carefully poured over with boiling water;
4. After that, transfer the currants to hot syrup, stirring. Let it boil again;
5. Next, pour the remaining sugar here, mix with a wooden spatula;
6. Reduce the heat to a minimum and let the mass boil for five minutes;
7. The mass will take on a dark color due to sugar and become thick. It must be immediately laid out in hot jars, screwed on their lids, sent to cool under a towel;
8. After that, store in a cool place.

Advice: this recipe ideal for those who often use jam in baking or in desserts.

Jam from two types of berries

The combination of two types of currant makes it possible to taste completely new taste jams from the same ingredients.

What time - 15 hours.

What is the calorie content - 220 calories.

How to cook:

1. Sort both types of currants from the stalks, rinse the berries, dry them on a towel and pour into one basin;
2. Sprinkle sugar on top, mix a little and leave everything for a couple of hours so that the juice stands out;
3. Then transfer the mass to enamelware and send to the fire, let it warm up slowly, sometimes stir;
4. When it boils, boil for another five minutes;
5. Then let cool completely;
6. Warm up slowly again, boil for another five minutes, cool;
7. Repeat the procedure for the third time after a few hours, and then do not cool it down, but spread the hot jam into small heated jars;
8. Close them, cool, after which you can store in the pantry.

Tip: blackcurrants can be used in the same way, but then the amount of sugar can be reduced.

Variant with orange

Citrus not only complements bookmarks, but also contributes to them better storage due to the content of citric acid.

How much time - 20 minutes.

What is the calorie content - 246 calories.

How to cook:

1. The sorted and washed currant berries must be passed through a meat grinder or smashed with a blender into gruel;
2. Pour boiling water over oranges or just wash them well;
3. Slice the citrus small pieces removing all bones. Leave the zest;
4. Grind oranges in the same way as currants;
5. Mix both masses, and then add all the sugar here and mix well again. All grains should melt;
6. After that, immediately expand the mass into clean banks, Keep refrigerated.

Tip: if the sugar does not dissolve for a long time, you can slightly warm the mass. It should not exceed the limit of 40 degrees. The sugar will then dissolve quickly.

How to cook in a slow cooker

How much time - 1 hour 15 minutes.

What is the calorie content - 222 calories.

How to cook:

1. Sort through the berries, remove all rubbish, spoiled stalks;
2. Transfer to a multicooker bowl and sprinkle with sugar on top;
3. Select the "Extinguishing" program with a timer for one hour;
4. After half an hour, mix the components so that the sugar does not stick to the bottom;
5. After the multicooker signal, select the “Steam cooking” mode with a timer for one minute. This will keep the jam better;
6. Pour the mass into sterilized jars, close, store in a cool place after cooling.

Tip: if you want more thick jam, you need to select the "Heating" mode after an hour of stewing and leave the berries for several hours.

Jelly berry dessert

This pitted jam can be used as a cream in various confectionery dishes.

How much time - 25 minutes.

What is the calorie content - 209 calories.

How to cook:

1. Rinse the berries and remove all rubbish and ponytails;
2. Grind currants, transfer them to gauze and squeeze out the juice with your hands. You can also use a regular sieve;
3. Pour the juice into a saucepan and pour all the sugar here;
4. Wash the lemon thoroughly and, together with the zest, cut it into pieces. thin slices, add to juice and sugar;
5. Put on fire and warm up, constantly stirring;
6. After boiling, boil for another five minutes, and then pour into small jars;
7. Screw on the lids and remove to cool under a blanket, and then store in a cool place.

Tip: if you are afraid that the consistency will turn out to be too liquid, you can interfere with ready jam sachet of swollen gelatin. It is important that it completely dissolves, and then lay out the mass in containers.

You need to choose white currant for several reasons. Its berries should have the correct round shape, be large and elastic. It is best to taste, it is a rather sweet berry.

In addition, currants must be dry. There shouldn't be wasps flying around. fresh product has a sweet grassy smell, very fresh. Ideally, if such a currant is sold on branches, which will allow it to retain juiciness.

Another option jelly jam prepared according to the following technology: peeled berries must be boiled a little with sugar to make them softer. After that, let them cool down. Transfer them to several layers of gauze and strain. Then boil again. In this case, sugar will be required by about a fifth less than is usually taken.

If you hold the berries in a juicer first, and only then cook them according to the recipe, then they will better retain their shape and fill with juice. At the same time, you need to keep them in the device for no more than three minutes.

It is very tasty to mix white currant with other berries and fruits. For example, with gooseberries, raspberries, strawberries. Pick berries that are in season, such as blueberries or honeysuckle. In this case, it is not necessary to observe a 1: 1 ratio. All this is done by eye, but just as much sugar is always added as much as the berry mass.

Often lay currants with early apples, for example, white filling. And it is better to lay not in pieces, but in the form of jam. It is very convenient to apply on bread. Sometimes fruit is used ripe bananas, the consistency is even more tender.

Use of citrus peel nutmeg, cinnamon, vanilla sticks, cloves, star anise and even allspice black pepper will help to prepare really fragrant bookmarks. They can be served as a dessert and not even ashamed to be presented as a gift in a beautiful jar.

It is convenient to clean the berries from the tails with nail scissors or a needle file. However, if you make jam with tails, it will affect the consistency, but not the taste. For jelly-like jam, such a problem is not at all: everything is filtered there anyway.

Treats should not be given to very young children, so as not to cause allergies in them. Also, the product can be dangerous for those who suffer from thrombophlebitis. The berry promotes blood clotting. But one teaspoon a day won't do anything.

The mass should not be cooked for a long time, because then it loses all the vitamins. So did our ancestors, not really knowing about useful substances and their preservation. They were more concerned about the safety of the product. And in today's conditions, you can lay several jars every year with real benefit and saving time.

Delicious, fragrant, tender jam from white currant with a light pink tint- real summer gift. When you eat it, you think not so much about the benefits of the product, but about its extraordinary taste.