Red currant juice jelly for the winter. A simple recipe for redcurrant jelly for the winter

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.

If you have a lot of white currants, add it to red currants in a ratio of 1: 1. The jelly will turn out not very bright, but no less tasty.

Cooking

Wash the berries well. You can not clean them from twigs, because the berry mass will be rubbed through a sieve.

Pour currants with sugar and mix thoroughly for 5-8 minutes. Sugar should practically dissolve in the berry juice, and the mass itself should turn out to be mushy.

Transfer the berry-sugar mixture to a tall saucepan and place over high heat. Stir the mixture continuously.

Cooking jelly from the specified amount of ingredients will take about 8-10 minutes.

However, it is easier to determine readiness by appearance. Then the preparation can be conditionally divided into several stages.

Then there will be much more foam. Intensively mix the berry mass, otherwise it will run away.

Gradually, the foam will begin to settle, and bubbles will appear on the surface of the mixture itself. After that, you need to cook jelly for about 3 more minutes.

Place a sieve in a clean container and pour the boiled berry mixture into it. Grind it with a spoon so that only the "cake" remains in the sieve.

While still liquid jelly, pour into jars and, without closing them, leave at room temperature overnight. During this time, the jelly will harden.

Ingredients

• 2 kg of red currant;
• 1.8 kg of sugar.

Red currant can be replaced with white, then the jelly will turn out light yellow.

Cooking

Rinse the berries and remove the twigs. Pass the currants through a meat grinder or chop with a blender. Then wipe the berry mass through a sieve.

Pour sugar into the resulting juice and mix thoroughly for 10 minutes. Leave the berry mass for another 15-20 minutes, stir occasionally. The sugar should dissolve completely and the mixture should begin to thicken.

Divide the jelly into jars, close with lids and refrigerate. After a day, it will harden and over time it will become denser.

step by step recipe with photo

The most original redcurrant preparation is jelly for the winter. When heated, the seeds of the berries gelulate the jam themselves, turning it into jam so that you do not need to add pectin, agar-agar, or gelatin when creating it! In addition, the longer you boil the pureed mass of these colorful berries, the thicker it will become when it cools.

You can store jelly in the refrigerator (prepared without heat treatment) or in the pantry (carefully sealed). Of course, you will need a little more time to prepare it, because you will have to grind the mass through a strainer, but the taste of the delicacy that you will try on cool winter days cannot be compared with anything!

Ingredients

You will need a 0.5 l capacity:

• 1 kg red currants
• 400 g granulated sugar

Cooking: step by step instructions

1. Ripe and fragrant red currant free from cuttings, leaves and rinse in water.

2. Pour all the berry mass into a pan with a non-stick bottom or a cauldron. Place the container on the stove and bring its contents to a boil.

3. Then reduce the heat and boil for another 10 minutes.

4. Thoroughly grind the entire mass through a strainer, removing the cake with the pits. This long process will require a lot of patience from you, but remember that your efforts will be rewarded with a juicy taste of goodies!

5. By the way, do not throw away the currant cake, but freeze it for the winter - it will make a very fragrant compote or jelly!

6. Pour the grated redcurrant puree into a saucepan or cauldron again and place the container on the stove. Pour sugar into it. Gently mix everything and simmer for about 10 minutes over medium heat. The longer you boil the jam, the thicker it will become, but be sure to keep an eye on it during this time period - the dessert may burn!

7. Scald jars and lids with boiling water and pour the prepared jelly into it - it pours easily when hot. Screw the lids on immediately and turn the containers upside down, leaving them to cool in this position.

8. Once the jam has completely cooled down - try turning the jars over to the bottom and you will see that it has turned into jelly. Be sure to keep some of this dessert for yourself to sample and place it in the refrigerator. So redcurrant jelly will become even thicker!

Note to the owner

1. It is advisable to freeze the cake in small portions - with the expectation of the volume of compote or jelly, which is usually prepared once per family. It is extremely difficult to break off a dose according to need from a solid block of an iced product.

2. Currant jelly without the threat of bloating and sourness is well worth it even in a very warm kitchen, but there is such a nuance: at high temperatures it will definitely exfoliate. After mixing, the consistency will become more uniform, but it will no longer be the same, flawless.

3. It is customary to consider such a preparation as a delicacy for tea or the basis of various desserts. Meanwhile, masters of haute cuisine use it as a basic component of berry sauces. Jelly does an excellent job with the role entrusted to him when combined with wine, Provence herbs, crushed fragrant roots. As a result, the addition to the meat turns out to be slightly sweet, spicy, and the rest of the flavors depend on the accompanying components chosen by the cook. The hostess should not be afraid of innovations in the menu either - it is worth highlighting at least one jar to make seasoning for main courses from its contents. To get started, you can be guided by the simplest recipe: beat half a glass of jelly with 5 dessert spoons of Riesling and 30 g of finely chopped arugula.

Summer gives us an amazing opportunity to improve our body. Indeed, in the warm summer months, we can not only enjoy delicious garden berries, but also get enough of the mass of vitamins contained in them. So that the vitamins are not in vain, and the harvested crop pleases us with the most valuable useful substances all year round, you can not only freeze the berries for future use, but also make wonderful desserts from them - jam, marmalade, jam, jelly. Redcurrant, like no other berry, is suitable for such culinary delights. Due to the considerable content of pectin in its composition, red currant is ideal for making jelly. The presence of this natural thickener makes it possible to dispense with the preparation without any additional gelling components.

There are many ways to make currant jelly. Some of them involve the use of heat treatment, some do not. For those who want to prepare redcurrant jelly for the winter, the following simple recipe can be offered.

The number of components taken for this recipe is calculated on the output of the finished product with a volume of one and a half liters.

Ingredients:

- red currant (1 kg);

- granulated sugar (1 kg);

- water (200 ml).

Cooking

1. Ripe berries need to be sorted out, get rid of excess debris and stalks, rinse and let the water drain a little.
2. Place the prepared berries in a suitable container. It can be a basin or a wide pan - in such dishes it will be more convenient and faster to cook jelly.
3. Pour currants with the right amount of water and put on the stove. The berries should be heated until the skin starts to crack and the juice comes out.
4. The leaked juice must be filtered. Place the remaining berries in a sieve and squeeze out, carefully rubbing them with a wooden spatula. The resulting cake should not be thrown away - it can serve as an excellent source for a delicious berry compote.
5. Strained juice mix with sugar and put on the stove. Jelly should be cooked over low heat with constant stirring. The finished product should decrease in volume by at least a third and thicken well.
6. Put the prepared jelly in a hot state into sterilized jars and roll up. Then turn over to check the tightness and keep wrapped for about a day. After that, put it in a suitable place for storage. Such currant jelly may well stand at room temperature.

A simple recipe without adding water

Some housewives prefer not to add water during the jelly cooking process, because. It is believed that the presence of water reduces the gelling properties of the berries. This recipe does not involve the use of water when cooking.

Ingredients:

- red currant (1 kg);

- granulated sugar (1 kg).

Cooking

1. Pour washed and slightly dried berries into a prepared container. Sugar should be added there, after which everything is thoroughly mixed.
2. Currants covered with sugar should be allowed to lie down, stirring occasionally with a wooden spoon, until the granulated sugar becomes wet.
3. Place the sweet and sour mixture on the stove and cook for about 8 minutes over high heat, stirring constantly.
4. After cooking, you need to throw the berry mass into a colander and carefully wipe it. All squeezed juice should drain into a clean pan.
5. Pour the finished jelly hot into sterilized jars and leave uncorked until completely cooled. It may take several hours. Then you need to close the jars with lids and send them to storage.

Easy no-boil recipe

Jelly prepared without cooking is especially useful. After all, it retains a maximum of vitamins that this wonderful berry is rich in.

Ingredients:

- red currant (2 kg);

- granulated sugar (1 kg).

Cooking

1. Sort the berries, remove the stalks, rinse and dry. After that, rub the currants through a sieve, kneading them with a wooden pusher. To save time and effort, you can use a combine or blender, first grinding, and then also passing the berry mass through a sieve.
2. Add sugar to the squeezed juice and mix thoroughly. You need to interfere for at least 5-10 minutes, until all the granulated sugar is completely dispersed.
3. Pour the resulting sugar-berry mass into sterilized jars and seal them with lids. Such jelly for storage for the winter should be put in the refrigerator.

Raw materials for currant jelly must be fresh and of high quality. Berries must be whole, undamaged. It is advisable to remove the stalks and twigs.

The quality of the product depends on the ratio of berry juice and sugar. A smaller amount of sugar gives a sour taste and a thin texture. In addition, due to a lack of sugar, the product may ferment over time.

Red currants contain many different natural acids, so when preparing jelly, it is not recommended to use aluminum utensils. This applies not only to the cooking pot, but also to the spoon with which the berry mass is mixed. It is better to take dishes made of stainless steel, ceramics, plastic. Suitable and enameled dishes, and wooden products (for mixing).

To achieve a completely transparent product, you can use a thick cloth to filter currant juice. A small portion of the berry mass is placed on the fabric, and then wrung out.

Jelly prepared using the heat treatment of berries can be stored without a refrigerator, at room temperature. The only condition for this is the tightness of the jars. Jelly prepared without cooking must be stored in a cool place.

It is better to store jars for storage and prepare in advance, because you need to pour boiled jelly in a hot state until it has cooled down and thickened. It should cool down in jars. Jelly without heat treatment should also not be in a hurry to put in the refrigerator. It is advisable to hold it for about a day at room temperature for setting, and then put it in a cold place.

Harvesting currant jelly for the winter is a great opportunity to enjoy a delicious berry dessert all year round. Jelly can be served with pancakes and pancakes, added to ice cream, and also eaten just like that with a cup of fresh fragrant tea.

"Berry Season" is a real treat for the eyes and taste buds, because you can cook a lot of sweet and, at the same time, healthy preparations. For example - redcurrant jelly for the winter: a simple recipe provides using only two ingredients: currant berries and sugar. In this case, it is not necessary to boil the berries. Further in the article - tender and sweet jelly without the use of natural and synthetic thickeners how to cook natural jelly without cooking, and we will also reveal to you a simple recipe for 5 minutes. Cook and enjoy!

A rich harvest of red currants is an occasion to stock up on vitamins for the entire coming year, while the berry can be consumed not only fresh. You can prepare refreshing fruit drinks and compotes, cook currant jam or roll redcurrant jelly for the winter: a simple recipe without sterilization will help you maintain the usefulness of the product.

To prepare two liters of jelly-like yummy, you will need:

• two kilograms of red currants;
• one kilogram of sugar.

Let's start making delicious jelly at home

Thanks to sugar and high content of pectin currants turn into jelly, which can be stored all winter in the refrigerator or basement. But it’s better to eat such yummy quickly or make a lot of healthy desserts from it.

Redcurrant jelly "5 minute": step by step instructions

Above, we told you how to prepare redcurrant jelly without cooking, but if you still want to play it safe and make minimal heat treatment, use the five-minute recipe.

To weld one and a half liters of high-quality jelly you should prepare:

• a kilogram of red currants (the smaller the berries, the better);
• kilogram of sugar.

A simple cooking recipe includes several steps and manipulations.

How to make redcurrant jelly with gelatin for the winter?

Classic jelly can be prepared for a winter dessert table of red currants with gelatin. If we exclude the preparatory work, then this miracle dish will take you about 20 minutes: this along with cooking and packaging in jars. We eat such jelly jam or slightly boiled jelly at home on holidays, add it to desserts and confectionery delicacies. To prepare it you will need:

• half a kilogram red currant;
• three hundred grams Sahara;
• ten grams gelatin;
• thirty milliliters water.

Let's start preparing redcurrant jelly for the winter together: a step-by-step instruction will help you clarify all the nuances and details.

First step th. We process the berries: we clean them from twigs, fill them with cool water and rinse several times . We shift the currants into a colander and leave it alone for a while.

step two. We wipe the currant through a fine sieve to separate the juice from the seeds, waste and peel. It is better to take berries in portions, and use the remaining cake for compote.

Step Three. Add sugar to the juicy berry puree and place on the stove over low heat.

Step Four. Heat the mass without bringing to a boil. It is not necessary to boil the berries, they only need to be slightly softened and the sugar dissolved.

Step five. While the sugar-currant mixture is heating, it is necessary pour gelatin into water and let it swell.

Step Six. Warm the gelatin in a water bath so that it completely dissolves, but does not boil.

step seven th. We combine warm currant puree and dissolved gelatin, mix and pour into jars this fragrant mixture.

Step eight. We close the workpiece under the tin lids, cool at room temperature and put in storage in the cold. You can also store jelly at room temperature: cover the jelly with a layer of sugar on top and send it to a cupboard or pantry. Such a product will turn out to be quite liquid, therefore must be refrigerated before consumption.

We have revealed to you the secrets of making healthy berry jelly. For a detailed recipe with recommendations and vivid visualization, see the video.

How to cook delicious jelly for the winter: a recipe with a photo

You have already learned the recipe for making redcurrant jelly in a cold way, and also learned how to make five-minute currant jam: the jelly recipe does not require special skills or costs. In this part of the article, we will tell how to cook a delicious berry dessert for winter harvesting.

Prepare an equal amount of ingredients for the recipe:

• three kilograms red currant;
• three kilograms Sahara.

The step-by-step cooking process is not much different from the previous methods. The only thing is that it will take longer and more thoroughly to cook the product.

1. Sort, wash and dry the berries.
   
2. Place currants in a bowl with a thick bottom.
   
3. Lightly crush the berries with a masher to soften them and release the juice.
4. Cover the pot with a lid turn on high heat and bring to a boil. Reduce the heat and simmer for half an hour. It should lose a lot of volume.
   
5. Through a sieve we begin to carefully grind the berries- in portions.
   
6. Add sugar to the grated currants, also in portions, stirring thoroughly.
   
7. We return the berry-sugar mixture to the fire, bring to a boil and cook for a quarter of an hour – Twenty minutes, no more so that the jelly does not lose color. Remove the foam and monitor the intensity of the boil during the cooking process.
   
8. Send the finished jelly to sterilized clean jars and close the lids. You can also cover the jars with parchment folded in several layers - not for long-term storage.

Video: how to make redcurrant jelly at home for the winter?