White currant jelly for the winter is a delicacy that is served with tea or used as a layer for desserts. Preparing jelly does not take much time. Unlike currant jam, there are no seeds in the treat, which is a significant advantage. The selection includes several options that will not cause any trouble.
A simple recipe for white currant jelly for the winter
A simple recipe for white currant jelly for the winter can be prepared on the stove. But if there is an electric assistant, why not use it? The delicacy turns out incredibly tasty with a pleasant light sourness. The thick mixture is ideal for soaking sponge rolls and other baked goods.
- White currant 2.5 (kilograms)
- Granulated sugar 1.4 (kilograms)
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To make simple white currant jelly for the winter, first of all we collect the berries. -
Wash the jars in soapy water and rinse. Pour a liter of water into the multicooker and place metal lids. We install a grid with jars on top. Activate the “Steam” program and sterilize for 10 minutes. -
We sort the berries from leaves and twigs. Place them in a container of water and rinse the fruits thoroughly. Then we put them on a towel and let them dry. -
Place the processed currants in a container and crush them with a masher. After passing the mixture through a sieve lined with gauze, pour it into the multicooker bowl. -
Add granulated sugar and stir well, trying to dissolve the sugar crystals. We launch the “Jam” program, setting 20 minutes on the display. Closing the lid, wait for it to boil. Then remove the foam. Stirring occasionally, cook until the beep sounds. -
Fill sterile jars with hot jelly. Leave to cool completely and screw on with clean, dry lids. -
Store in a dark place. We use flavored jelly at our discretion. Bon appetit!
Five-minute white currant jelly for the winter
Five-minute white currant jelly preserves all useful microelements and vitamins for the winter. Even an amateur can handle the preparation. Jelly is the most ideal preparation. The absence of seeds will not cause discomfort, unlike currant jam. An appetizing delicacy will diversify your winter preparations.
Cooking time – 40 min.
Cooking time - 20 minutes.
Portions – 10
Ingredients:
- White currants – 2 kg.
- Granulated sugar – 2 kg.
- Water – 50 ml.
Cooking process:
Step 1. Carefully sort out the white currants, place them in a colander and rinse thoroughly under running water. Separate the berries from the branches.
Step 2. Place the fruits in a large saucepan with a thick bottom. Pour in water and place on the middle burner. Without ceasing to stir, boil for 5 minutes.
Step 3. Line a colander or sieve with a double layer of gauze. Transfer the boiled berry mass. Wipe and wring out the gauze.
Step 4. Return the currant juice to the pan and gradually add granulated sugar. Stir until the sugar grains dissolve. Install on the stove.After boiling, boil the mixture for 5 minutes, removing the resulting foam if necessary.
Step 5. Soak small jars in soapy water and rinse under running water. Sterilize over steam. Fill sterile jars with hot treats. After cooling, seal with sterile lids.
Step 6. Keep the jelly cool. We eat the treat with pancakes and tea, or spread it on fresh bread. Bon appetit!
White currant jelly without cooking
Without cooking, white currant jelly comes out incredibly aromatic. The smell from the delicacy is as if the berries came straight from the bush. The preparation retains maximum benefit. The berry delicacy is eaten just like that, or used to make compotes, fruit drinks and jelly. Store the treat in the refrigerator.
Cooking time – 45 min.
Cooking time – 25 min.
Portions - 1 kg
Ingredients:
- White currants – 1.2 kg.
- Granulated sugar – 1 kg.
Cooking process:
Step 1. We pick the currant bushes.
Step 2. Thoroughly sort through the collected berries, separate the fruits from the branches and rinse thoroughly. Leave on the sieve to dry a little.
Step 3. Using a juicer, grind the berries. The berry produces 500 milligrams of currant juice.
Step 4. Measure out twice as much granulated sugar in relation to the resulting juice.
Step 5. Having combined the juice with sugar, we arm ourselves with a mixer and begin to combine the components at medium speed. Let the resulting mass sit for a day, stirring from time to time. We wash the jars in a soda solution and rinse with clean water. We heat the jars and lids.
Step 6. After a day, place the workpiece in clean, dry containers and seal with screw caps. Move the treat to the refrigerator. The jelly, steeped for a month, is ready for use.Bon appetit!
Thick white currant jelly with gelatin for the winter
Anyone can prepare thick white currant jelly with gelatin for the winter. The perfect treat for tea will become a signature treat. Unlike currant jam, jelly is in high demand. Little children really like this treat. To prepare the treat, use a good quality thickener.
Cooking time – 1 hour 00 minutes
Cooking time - 20 minutes.
Portions – 6
Ingredients:
- White currants – 1 kg.
- Granulated sugar – 1 kg.
- Water – 200 ml.
- Gelatin – 30 gr.
Cooking process:
Step 1. Pour high-quality gelatin into a container and fill it with 100 milliliters of cooled boiled water.
Step 2. We sort out the collected currants from spoiled specimens. Separating from the branches, rinse under the tap. Transfer to a thick-walled saucepan and fill with the remaining water, simmer for 10 minutes. Don't forget to stir.
Step 3. We break through the blanched currants with a blender.
Step 4. Pass the mass through a sieve lined with gauze.
Step 5. Place granulated sugar into the currant mass. Mix thoroughly. Place on a low flame and simmer the berry mass for 15 minutes. We minimize the heating and unload the swollen gelatin. Dissolve without bringing to a boil.
Step 6. Sterilize the washed jars in a convenient way. Pass the boiled berry mass through a sterile sieve. Fill clean containers and seal with dry, pre-sterilized lids. Transfer the cooled jars to storage. Bon appetit!
Thick white currant jelly with agar-agar for the winter
Thick white currant jelly with agar-agar for the winter is easy to prepare. All that is required from the cook is patience and attentiveness. Vitamin sweetness will help out perfectly if there is nothing for tea.Spread the jelly on a fresh bun or loaf, and the dessert is ready!
Cooking time – 1 hour 00 minutes
Cooking time – 40 min.
Portions – 8
Ingredients:
- White currants – 5 kg.
- Granulated sugar – 800 gr. for 1 liter of juice.
- Agar-agar – 4 tbsp.
Cooking process:
Step 1. Having collected ripe currants, we sort them out.
Step 2. Place the berries in a colander and rinse thoroughly. Having separated the berries from the leaves and branches, we pass them through a juicer or punch them with a blender and filter through a sieve lined with gauze.
Step 3. Mix currant puree with granulated sugar and mix thoroughly until the crystals are completely dispersed. Place it on the stove and heat the mass.
Step 4. Measure out the agar-agar. Add a little to the currants, stirring constantly.
Step 5. As soon as the first bubbles appear, set aside for 5 minutes and boil with constant stirring.
Step 6. We wash and sterilize the jars over steam or heat them in the microwave or oven. Fill the jars with hot currant mixture. After waiting for it to cool completely, seal it and transfer it to a place for winter preparations. Bon appetit!
