Red currant jelly sugar jelly. Simple currant jelly

Cultivated mainly for the purpose of canning for the winter. This is due to the fact that this variety of currant is much more acidic.

In addition, due to the pronounced tendency to gelling, not only jam is made from red fruits, but also jam, jelly.

Both fresh and canned, it is very useful: vitamins C and P, organic acids, and fruit sugar (fructose) were found in the berry. Today we bring to your attention a classic jelly recipe that can be prepared for the winter.

Kitchen appliances and utensils

A variety of cooking utensils and techniques help turn a banal culinary process into an exciting creative activity.

In the process of making jelly, you will need:

• half-liter glass jar;
• seaming cover;
• a seaming key designed for hermetically sealing glass jars for home canning;
• plastic colander or paper towel for drying;
• metal pusher, necessary for kneading berries;
• metal sieve-colander with a handle for separating the skin and seeds;
• enameled container for cooking jelly;
• skimmer for removing foam from the surface of the jam;
• wooden spatula for stirring sugar syrup;
• funnel (hole diameter 6.5 cm) - special with a wide neck, which facilitates filling the jar with the prepared broth.

Important! Pay special attention to the choice of seaming lids: they should not have defects, and their structure should be uniform.The best option is a set of vacuum caps (such caps will last you much longer).

Required Ingredients

To make redcurrant jelly at home for the winter, you will need the following ingredients:

• red currant - 900 g;
• granulated sugar - 700 g.

That's all the products that are useful to us for making healthy jelly jam. From this amount of products, a little more than 1 half-liter jar of goodies comes out.

Features of product selection

Let us briefly dwell on the features of the choice of products for jelly.

In this case, the main rule for choosing red currant fruits is the selection of large-fruited varieties, including:





Thanks to large-fruited varieties, your workpiece will turn out to be the most optimal consistency, the taste of delicacy will be more pronounced. In addition, due to the relatively large size of the fruit, it will be much easier to make jelly.

It is also necessary that the fruits selected for cooking for the winter have time to ripen. And so that the product does not deteriorate quickly, the berries must be freshly picked.

If you have your own harvest, it is advisable to collect berries in dry, clear weather, or wait until the dew has completely disappeared from the bushes. As for sugar, regular white granulated sugar will do.

How to make jelly: recipe with photo

We turn to the step-by-step preparation of a simple recipe for red jelly for the winter. In order for the finished jelly to be beautiful in appearance and appetizing, the harvesting must be done according to all the laws of culinary science.

Carefully sort out the fruits of red currant, remove unusable specimens. Then rinse the berries thoroughly (preferably in small pieces). Next, pour the currants into a colander to drain the water, or dry with a paper towel.
The next mandatory step is the removal of the stalks. Only now the berries are ready for further processing.

Did you know? In Latin, redcurrant is called "Ribes rubrum". The history of this name is interesting. The ancient Arabs had a special tradition- they ate a large amount, without this herb, any dish seemed tasteless to them. And the Arabs called it "ribas". In 711, when the Arabs conquered Spain, they could not find their favorite in this territory. Then the Arabs paid attention to the red fruits, which have a pleasant sour taste, slightly reminiscent of the aroma of rhubarb. The Arabs began to call the red currant "ribas", the name stuck and became official for this plant.

Pour currants into a saucepan and add a third of granulated sugar to it. Shake the pan lightly to mix the berries and sugar together.

In order for the berries to release juice, slightly press down the contents of the pan with a metal pusher, then leave at room temperature for 1–1.5–2 hours. If you want to speed up the process, you can put the pan on the stove with very low heat.

So, after 2 hours the mixture became liquid. Now the workpiece must be rubbed through a metal sieve-colander. This procedure allows you to remove the skin and bones that we do not need in jelly.

So that the cake does not disappear, transfer it to a carafe, fill it with clean filtered water (0.5 l) and leave it to infuse (you will get a delicious drink).

The guarantee of high-quality redcurrant spin for the winter is the correct observance of the recipe for the preparation of sugar syrup.

The process of cooking sugar mass for jelly is quite simple. To do this, pour the expressed juice into a large saucepan, put it on a stove with a slow fire and gradually add the remaining sugar (in portions, stirring with a wooden spatula).

Granulated sugar is needed not only to obtain sweetness - it is also an excellent preservative. In a sweet environment, bacteria lose their ability to develop, which is why jam has a long shelf life.

The syrup on the fire must be looked after so that it does not boil away. The fire under the container should be low, it is impossible for the syrup to boil strongly.
Be sure to remove the foam from the surface of the decoction. However, you should not remove the foam from its very appearance, since in this case it will form again and again.

So, bring the broth to a boil. Let it simmer for another 3-4 minutes. To preserve the vitamins in the product, avoid overcooking the mass. The decoction brought to readiness has a natural aroma and a shade of red currant.

It is necessary to learn how to correctly identify the degree of readiness of the syrup: it is ready if the foam is collected in the center of the container, and the droplets of the broth do not spread on the plate.

We all know that feeling of pleasure when freshly picked red currant berries explode in the mouth with sweet and sour fragrant juice. They leave a slight astringency and aftertaste of summer. So that in the cold season we can also enjoy this sunny berry, we suggest making a light and tender jelly. It will perfectly complement the tea drinking of girlfriends and will not damage the figure. In addition, currant jelly is very useful for children, as it contains vitamins A, C and P.

Proportions of sugar and red currant

In fact, the amount of granulated sugar or powdered sugar per 1 kg of red currant varies depending on the presence of other ingredients in the recipe. If we are going to cook jelly without industrial thickeners, add more sugar. In this case, it serves as a thickener, mixing with natural pectin, which is contained in currants. When adding pectin or gelatin to jelly, one glass of powder may be enough. In general, 1 kg of currant consumes from 200 g of sugar to 1.5 kg. Gelatin and pectin also have different dosages. Depending on how much gelatinous product we need as a result, they are added 10–25 g per 1 kg of berries.

We store currant jelly correctly

Unpasteurized jelly should be stored in a cool, dry place such as a pantry or cellar. At the same time, the room must be well ventilated so that mold or other fungi do not appear. The air temperature should be in the range from 10 to 15 degrees with a positive value.

Moreover, the amount of sugar added during the preparation of jelly does not affect the process of sugaring the blanks during storage. It depends on the temperature in the cellar or basement. If the thermometer shows less than 10 degrees, the jelly may become sugary. Why choose a cellar for storage rather than a refrigerator? Due to the fact that the temperature in this household appliance is 3-8 degrees Celsius, which suggests sugaring.

The normal temperature of the refrigerator in the middle of the chamber is from +3 to +6 degrees Celsius. This is the perfect storage area for soups, breads, vegetables, sauces and more. The lowest shelves or drawers for storing vegetables, root vegetables, fruits and pickles. The maximum allowable temperature in this compartment, according to the standards, is up to +8°C. This level is considered the maximum for any operating mode of the device.

R. E. Loiko

"Home Cooking" 2013

Also, this process is facilitated by the desire of the hostess during storage to mix the product, shake the jar. He does not like this delicate delicacy of mechanical influences during storage. Boiled jelly, a product prepared without cooking, five-minute jelly - they are all stored under the same conditions - at a temperature of +10 degrees and in an unlit place. Of course, if there is no basement, or there is no access to it, you can store the workpiece in the refrigerator. But when storing jelly, mold can form at elevated temperatures, as well as when ventilation is unavailable, this function is not included in all models of refrigerators. The approved shelf life of vegetable and fruit (jelly and non-jelly) canned food in closed glass containers is from 1 to 3 months. From the moment of opening the product, if stored in the refrigerator, it must be used up within 14 days.

If desired, sugar, which is part of the jelly, can be replaced with honey. It is taken in the ratio: 0.8 kg of honey per 1 kg of berries. There are several recipes for honey jelly with fruits. In this case, you will have to additionally use lemon juice (1 tsp of lemon juice per 1 kg of berries) to reduce the sugar content of the product. But you need to remember that the jelly will turn out to be very sweet. The temperature regime at which honey jelly is stored also affects the crystallization of the sweet product. If the thermometer shows a mark above + 14C, then sugaring will come faster. The sugaring process slows down significantly at 5-7 degrees Celsius - that is, the air temperature in the refrigerator. Under these conditions, the product with the addition of honey can be stored for 1.5 to 3 months, then crystallization will begin to intensify.

The shelf life of boiled jelly is 12 months. Jelly without cooking is stored much less - only 3-4 months in the cellar or pantry at the required temperature.

Pasteurization and sterilization. What is the difference?

Pasteurization is the heat treatment of food at a temperature of 70 degrees Celsius. It is used for preserving fruits and berries with a delicate texture of pulp. Pasteurize primarily fruits and berries with high natural acidity, not intended for long-term storage.

L. I. Nichiporovich

When pasteurizing, we lower the filled jars into a saucepan with water heated to 55 degrees. First, we put a wooden grate or a natural dense fabric on the bottom of the dish, which we fold in 3-4 layers. Cover the pan with a lid and keep the time indicated in the recipe. We cork metal covers with a seaming machine or a special key. If using lids with rubber seals or clips, pasteurization water should cover the lids by 3-4 cm.

Sterilization is the heat treatment of a product in boiling water, as a result of which microorganisms die completely. It is used for the preparation of long-term canned food.

L. I. Nichiporovich

"Home canning", - 656s. - 1995

The time of the sterilization process is counted from the moment the water boils in the pan. We sterilize the jar without using plastic lids. At the end of the sterilization process, we take the jar out of the pan. You can put it on the table. Plastic lids not sterilized because the temperature is too high. The shape of the lid is lost and the quality of sealing deteriorates (if, after deformation, the lid can be put on the neck of the container). We lower the plastic cover with tongs for 10-15 seconds in water, the temperature of which does not exceed 90 degrees. We close the jar with a lid.

Delicious redcurrant jelly recipes for the winter: step by step instructions

Hot cooking method

• Redcurrant - 1 kg;
• sugar - 1 kg.

Cooking:

Video: recipe for the winter

Currant jelly. cold option

• Redcurrant - 1 kg;
• sugar - 1 kg.

Cooking:

Five-minute jelly without gelatin

• Currant - 2 kg;
• sugar - 3 kg;
• water - 1 tbsp.

Why is the recipe nicknamed "five minutes" by the people? Because the berries do not have time to lose their beautiful appearance during cooking. And currant juice with sugar makes a very tasty jelly.

Cooking:

Preparation with gelatin

• Redcurrant - 1 kg;
• sugar - 500 g;
• gelatin - 2 tbsp.

Cooking:

Currant jelly with pectin

• Red currant berries - 1 kg;
• sugar - 350 g;
• pectin - 10 g;
• water - 1 tbsp.

Cooking:

Cooking jelly in a bread machine

Cooking blanks on a gas or electric stove has become a common thing for a long time. But we want to offer a more convenient and faster way to cook jelly ... in a bread machine.

• Currant - 700 g;
• sugar - 350 g;
• quittin (pectin-based thickener) - 15 g.

Cooking:

Light and fragrant redcurrant jelly will appeal to both children and adults. We hope that the recipes we have collected will help you surprise adult guests and please your little sweet tooth with a vitamin dessert.

The long-awaited time for harvesting berries has come. The best varieties of red currant ripen in the gardens. This berry is loved for its unique aroma and peculiar sour taste. It contains B, D, E vitamins, as well as such a well-known vitamin as vitamin C (ascorbic acid). Regular consumption of red currant increases resistance to stress, insomnia, strengthens the immune system, cleanses toxins. In Rus', she was given the nickname "Berry of Beauty." Redcurrant juice perfectly relieved inflammation, acne, freckles.

The red berry will benefit the kidneys, heart and blood vessels, as it contains a lot of potassium and iron. Perfectly removes excess fluid from the body, preventing swelling. It is very useful for the elderly, as it resists arthritis, rheumatism, atherosclerosis.

The best way to preserve the vitamin component is to make jelly from red currants. From currants grown on a personal plot, you almost always get a wonderful jelly, you just need to add sugar. And for currants purchased on the market, it is better to use a gelling agent. Then we can say with confidence that in the end you will get jelly.

Consider several options for preparing "yummy" from red berries.

Redcurrant jelly recipe without gelatin

Option number 1. Sweet recipe for cold storage

Required: per kilogram of red berries - 2 kg of granulated sugar. Sterilize jars and lids.

Cooking process:

1. Sort the berries, wash and dry.
2. Grind berries - ceiling, pass through a juicer or use a blender.
3. Next, act as it is more convenient for you - squeeze the berries with gauze or rub through a sieve.
4. Add sugar in small portions to the resulting juice, constantly stirring.
5. If the currant variety is rich in gelling agents, then the mass will thicken right before your eyes.
6. Arrange the jelly in jars (sterilized), add a spoonful (tea) of alcohol. Close jars with plastic lids. Store only in the refrigerator.

Option number 2. Thermal currant jelly

Required: for 1 kg of berries - 1 kg of granulated sugar, water 0.5 liters.

Cooking process:

1. It is recommended to sort out the currants, if desired, wash them. If there is no time, you can not remove the branches, they are not a hindrance in the next step.
2. Transfer the berries to an enamel saucepan, pour 0.5 liters of water.
3. Bring to the beginning of the formation of bubbles, but do not boil.
4. Allow to cool so as not to burn yourself further.
5. Drain the liquid into a separate pan, it will still come in handy. Squeeze out the remaining mass.
6. Next, wipe through a sieve or squeeze the juice through cheesecloth.
7. And now mix the juice and broth, which is stored in a saucepan. Strain. Add sugar.
8. Boil the jelly over low heat for 30 minutes. Make sure it doesn't boil too much.
9. Arrange the finished mass in jars, on top - a spoonful of sugar. Screw on canning lids.
10. Banks turn over, do not touch until completely cooled.
11. Check the quality of the spin, put it in the cellar.

How to make redcurrant jelly with gelatin (recipe No. 3 - 5)

Option number 3. Red currant with jelly

Required: for 0.5 kg of red berries - a glass of powdered sugar, 15 g of gelatin, 150 ml of port wine (liquor, wine), 150 ml of cream.

Cooking process:

1. Dissolve gelatin in 0.5 cups of water, leave to swell.
2. Add water (a glass) and powdered sugar (2/3 cup) to the washed berries.
3. Bring the mass to a boil, then squeeze well using a sieve.
4. Mix the swollen gelatin with port wine and water (2/3 cup). Cook until the gelling agent is completely dissolved.
5. Mix with the syrup prepared earlier.
6. Pour into molds, cool for about 6 hours in the refrigerator.
7. Prepare currant puree from the remaining cake. Add powdered sugar and cream, mix in a blender.

Decorate the jelly with the resulting puree, fresh berries, mint leaves. It will turn out very tasty and beautiful.

Option number 4. Frozen redcurrant variant

If in the middle of winter there is a desire to taste fragrant redcurrant jelly, then you can use frozen berries.

Required: for 200 g of red currant, use 200 g of granulated sugar, a tablespoon of gelatin, 0.5 liters of water.

Cooking process:

1. Pour gelatin according to the instructions and leave for an hour to swell.
2. Pour frozen red currants into boiling water, add sugar and cook for no more than one minute.
3. Slowly add the gelatin mass.
4. Strain through cheesecloth, pour into molds.
5. Cool in the refrigerator - and enjoy your meal!

Option number 5. Redcurrant dessert (with gelatin)

Required: for 150 g of berries - 3 cups of water, 2 tablespoons of gelatin, 1 tablespoon of lemon juice. Add sugar to taste.

Cooking process:

1. Pour gelatin with water (2 cups) and set aside for 30 minutes until it swells evenly.
2. Currant rub through a sieve, pour a glass of water and put to boil. Use only enamelware.
3. Boil for 5 minutes, constantly stirring with a wooden spatula.
4. Strain through cheesecloth, add sugar and lemon juice to the resulting juice. Put on the stove on a slow fire.
5. Remove the foam, stirring. Add swollen gelatin. Wait until it dissolves.
6. Place the jelly in molds and cool in the refrigerator.

It will be tasty and beautiful if you put berries and a mint leaf on top of the jelly.

And finally. Do not miss the opportunity to enjoy redcurrant jelly. It can be prepared as a preparation for the winter. Or as a delicious dessert. This dish looks amazingly beautiful, it is incredibly healthy. And jelly using gelatin adds nutritional value to the dish.

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

If you love currants - love and soreness

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

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

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

Jelly "Five Minute"

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

Compound:

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

Cooking:

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

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

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

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

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

currant rainbow

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

Compound:

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

Cooking:

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

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

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

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

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

Indulge in delicious and healthy desserts

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

Compound:

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

Cooking:

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

• Add edible gelatin and stir vigorously with a spoon.

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

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

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

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

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

• Pour everything with currant syrup.

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

Currant mix

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

Compound:

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

Cooking:

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

Panacea for winter blues

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

Compound:

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

Cooking:

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

Redcurrant is valued for the content of a whole range of nutrients and trace elements. It contains pectin, folic acid, vitamin B complex, iron. In summer, the berry is available, but it will not work to freeze a large amount, but in winter, when the body is weakened by beriberi, you will not find it anymore. The best option is to make redcurrant jelly with your own hands. This is a very tasty, healthy delicacy for the whole family, which will support health in the cold season. 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 healthier than artificial powder.
• Use agar-agar to get 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 to the preliminary preparation of containers, wash the jars well, sterilize.
• Filter thick juice from berries through gauze, exclude cuttings or cake from getting into the finished mass.

How to make redcurrant jelly without cooking

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

1. Then dry the currants well so that the remaining water does not get into the final product.
2. 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.
3. Then carefully squeeze the resulting mass through a dense cheesecloth or sieve.
4. Jelly juice is ready.
5. 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.
6. Pour the finished syrup into containers and close.
7. The resulting sweetness will be stored until spring without significant loss of taste and benefits.

How to make with gelatin

If you want to make a beautiful color jelly with a dense texture, use gelatin. The substance does not cause much harm to 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 tablespoon);
• granulated sugar to taste.

Step by step recipe:

1. Before cooking, soak gelatin in warm water for 35 minutes. Take about 1 cup of water per 1 tablespoon of the substance.
2. After the gelatin is completely dissolved, add sugar to it, bring to a boil, let cool slightly.
3. Grind the pre-washed and dried berries through a sieve, strain well.
4. Mix the squeezed juice with a warm gelatin solution, to which add lemon juice.
5. 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.
6. Pour the resulting product into containers until it cools completely.

Cold currant jelly recipe 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 instructions for rolling jelly "five minutes":

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

Red and black currant berry jelly without 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;
• dry white wine 100 ml.

Easy step by step recipe:

1. 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).
2. Peel the blackcurrant thoroughly (following the example of the red one), leave it whole.
3. Strained red currant juice mix until the sugar is completely dissolved. It is better to heat the mass to 40 degrees, this will allow you to quickly get a homogeneous syrup.
4. 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.
5. 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 a 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:

1. 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.
2. Soak gelatin in warm boiled water for 30-40 minutes.
3. Process the berries individually in any convenient way (meat grinder, sieve, mortar and pestle), mix the resulting juices in turn, mixing with sugar.
4. Let the liquid stand for 15 minutes, check the quality and completeness of the dissolution of the sand. If necessary, repeat the procedure.
5. Mix dissolved gelatin and juice.
6. Jelly-like dessert is ready, it remains only to pour into containers.

How to cook currants with oranges

Currant jelly with oranges is very useful in winter, it retains the maximum amount of vitamins. Constituent components:

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

Step by step recipe:

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

Making homemade jelly with agar-agar through cheesecloth

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 berries);
• vanillin 1 g;
• agar-agar 3 tsp

Step by step list of actions:

1. Press and filter the berries through 4 layers of gauze.
2. In hot boiled water, add 1/5 juice, vanillin, agar-agar; let the ingredient swell for an hour.
3. Add sugar to juice and stir.
4. We combine the obtained components and beat thoroughly with a whisk.
5. The finished product is poured 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 currant jelly on fructose:

1. First, soak the gelatin for 40 minutes in warm water.
2. While the soaking time has passed, peel and rinse the berries well. Do not leave cuttings on them, which will ruin the entire batch.
3. Mix fructose with wine.
4. Crush the currants with a wooden pestle in a mortar.
5. Pour gelatin into the resulting liquid syrup and add fructose.
6. 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 the gelatinous mass. Before cooking, pour boiling water over the fruit, this will reduce the acidity of the environment of the final product.
• Add high-quality wine to jelly, cheap alcohol destroys the structure of gelatin and agar-agar algae by the action of benzene compounds. 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 recipe: making gelled jam without heat treatment

Redcurrant jelly is a storehouse of vitamins, most of which can be lost during the heat treatment of berries or fresh juice. Use proven and reliable recipes for making gelled jam without exposure to high temperatures. Watch the video recipe below with step-by-step instructions on how to make jelly without cooking. This method is very practical and affordable, takes less time and effort. You will be able to pamper yourself, your household with a fragrant, healthy treat.