Simple redcurrant jelly for the winter

Red currant jelly for the winter is a simple, very tasty and healthy preparation. Do you know why? Because this berry contains a large amount of pectin - a natural gelling substance. A tasty preparation for the winter is also thick and healthy, since all the vitamins, including vitamin C, remain in the prepared jelly.

A simple recipe for red currant jelly for the winter

Using this recipe, you can simply prepare delicious jelly at home. The recipe is quick and simple. By changing the amount of sugar, you can cook jelly of any consistency - from soft to very thick.

1. 
   Redcurrant jelly for the winter is very easy to prepare. Carefully sort through the damaged berries, removing any debris.There is no need to separate the berries from the branches. Place the currants in a colander and rinse well under running water.
2. 
   Cook the currants not until they are ready, but only until they become soft and release their juice.
3. 
   Grind the hot berry mass using a spoon into a sieve with small holes so that the seeds and peels do not get into the jelly. As a result of this action, you will get berry puree of a beautiful ruby ​​color.
4. 
   Pour the puree into the same pan, add the calculated amount of sugar (in this recipe the ratio of berries to sugar is 1:1) and place on low heat.
5. 
   Cook the jelly for 10 minutes from the start of boiling, stirring it regularly with a wooden spoon and skimming the foam from the surface. Pour the boiled jelly hot into pre-sterilized jars and seal with sterile lids. You can store chilled currant jelly anywhere.

Enjoy your tea!

Step-by-step recipe for red currant jelly without cooking

In this recipe, you are invited to prepare simple currant jelly without heat treatment. It will not be very thick so that you can cut it into beautiful cubes, but it will spread a little. But it perfectly preserves the aroma, taste and beneficial properties of fresh berries.

Ingredients:

• Red currants – 1 kg.
• Sugar – 1 kg.

Cooking process:

1. Carefully sort the red currant berries, removing small debris, leaves and all twigs.

2. Then take gauze or other dense fabric folded in several layers and squeeze the juice out of the berries through it. Do this in portions, trying to squeeze out as much juice as possible. Do not use kitchen appliances to extract juice, as the resulting jelly will be of a different quality.You can freeze the remaining cake and make a delicious fruit drink or jelly from it.

3. Be sure to measure the amount of juice obtained using any measuring container. On average, 1 kg of berries produces 0.5 liters of juice. This is important for determining the amount of sugar. To obtain a more delicate jelly, the juice can be poured through a fine sieve.

4. Pour the juice into a separate container and add the calculated amount of sugar to it. Pour sugar in portions, 2 tbsp. l. every 10 minutes, stirring it with a wooden spoon. If you have enough free time, add sugar every 2 hours.

5. Check the consistency of the jelly by dropping it onto a cold saucer. The drop should not spread over the surface.

6. Pack the prepared jelly into dry sterile jars and close with sterile lids.

7. Place the jars in the refrigerator. Overnight the berry mass completely gels. Store this jelly in a cool, dark place.

Eat for your health!

Simple five-minute jelly for the winter from red currants

In this recipe, you are invited to prepare “five-minute” currant jelly by grinding the boiled berries along with the peel. The peel contains large quantities of pectin, so the jelly will be quite thick.

Ingredients:

• Red currants – 1.5 kg.
• Sugar – 1.5 kg.

Cooking process:

1. Carefully sort the currant berries, removing all twigs and small debris.

2. Then rinse them with cold water and pour them into a saucepan for making jam.

3. Pour the required amount of sugar into the berries and mix the whole mass with a wooden spoon or spatula so that the berries release their juice as much as possible. Stir until all the sugar is wet from the berry juice.

4.Then place the pan with the berries on low heat for 3–5 minutes, without bringing them to a boil, since at boiling temperature almost all pectin is destroyed. At this time, constantly stir the berry mass.

5. Grind the hot berries directly into a sieve or grind them in a blender bowl, and then grind them. We leave the cake for fruit drink.

6. Pour the berry puree into the same pan and bring to a boil. As soon as the mixture begins to boil, turn off the heat. Do not overcook the jelly, otherwise it will lose its bright beautiful color and darken.

7. Pour the hot jelly into pre-sterilized jars and roll up the lids. Cool the jars and then place them in the refrigerator so that it acquires a thick consistency and holds its shape well.

8. Store the jelly in a cool, dark place.

Eat for your health!

Delicious and simple recipe for red currant jelly with gelatin

This is a recipe for making delicious currant jelly with the addition of gelatin, which will make your dessert very thick and perfectly hold any shape. To reduce the labor intensity of obtaining juice from berries, we suggest grinding the currants along with sugar in a blender. Cooking without cooking. This delicious jelly can be made from frozen red currants in winter.

Ingredients:

• Red currant – 2.8 kg.
• Sugar – 2.8 kg.
• Edible gelatin – 1.5 tbsp. l.
• Water – 2/3 tbsp.

Cooking process:

1. Sort the red currant berries, removing twigs and small debris.

2. Then rinse them well under running water and remove excess moisture in any way.

3. Grind the prepared berries in portions along with sugar in the bowl of a blender or food processor at highest speed.

4.Pour the resulting berry puree with sugar into a saucepan for making jam and leave at normal room temperature for one hour.

5. During this time, prepare the gelatin: pour it with water for half an hour and then dissolve it in a water bath or low heat.

6. Pour the resulting gelatin solution into the berry puree, pouring it into the mass in a thin stream, stirring continuously with a wooden spoon. Stir the puree until all the sugar has dissolved.

7. Pour the prepared red currant jelly into dry sterile jars, sprinkle a little sugar on top and seal with boiled lids.

8. Place the jars in the refrigerator. After 8 hours the jelly will acquire its thick consistency.

9. Store the jelly in a cool place.

Happy preparations!

Redcurrant juice jelly through a juicer

This simple recipe is intended for those housewives who have a juicer, which makes it much easier to remove currant peels. This dessert is prepared with gelling additives: gelatin, gelatin or agar-agar, which allows you to reduce the amount of sugar.

Ingredients:

• Red currants – 1.3 kg.
• Sugar – 0.5 kg.
• Zhelfix – 1 sachet.

Cooking process:

1. Separate the currant berries from the branches.

2. Place them in a colander, rinse under running water and dry on a paper towel.

3. Pass the prepared berries through a juicer to obtain juice. Be sure to measure the amount of juice obtained. From the amount of currants specified in the recipe, an average of 1 liter of juice is obtained.

4. Pour currant juice into a saucepan for making jam.

5. Place the pan over medium heat.

6. Mix the required amount of jellyfix with a few tablespoons of sugar and pour everything into hot juice.

7.Mix everything and bring to a boil, and then add the rest of the sugar. Cook the jelly for 3 minutes, no more, so that it does not lose its beautiful ruby ​​color.

8. Pour the boiled hot syrup into sterile jars and seal with lids.

9. Leave the jars at home temperature for three days. Only after this time will the jelly acquire its thick consistency.

Enjoy your tea!

A simple recipe for red currant jelly without sterilization

We present to your attention a simple and quick recipe for winter currant jelly. It is prepared without water or gelling additives, only from berries and sugar. This jelly does not need sterilization.

Ingredients:

• Red currants – 1 kg.
• Sugar – 1 kg.

Cooking process:

1. Place red currant berries in a deep bowl and pour cold water over them. Leave the berries in the water for 2 hours. During this time, all the debris will settle to the bottom of the bowl.

2. Then rinse the berries in a colander under running water and wait until all the liquid has drained. There is no need to remove branches.

3. Place the washed berries in a saucepan for making jam and add the required amount of sugar.

4. Leave the berries for 20–30 minutes at home temperature so that the sugar is saturated with berry juice. During this time, stir the berries several times.

5. After this time, place the pan with berries on high heat.

6. The syrup will begin to boil and the berries will burst quickly at high temperatures.

7. While boiling, stir the jam quickly and intensively with a wooden spoon, as a result of which the foam will settle in a minute and a half. Cook the berries over high heat for no more than 5 minutes, you can control the time with a timer.

8.Immediately grind the hot jam into a sieve into another container and pour it into dry-sterilized jars. Roll up the workpiece with boiled lids and leave in the kitchen until completely cooled. Gradually the jelly will acquire the desired thick texture as it cools.

9. Transfer the resulting tasty preparation to a cool place for storage.

Eat for your health!

Red and black currant jelly for the winter

In this simple recipe, you are invited to prepare jelly from a mixture of black and red currants in equal proportions. This jelly will have a beautiful color and a softer taste, which can be diversified by adding vanilla and currant leaf. You will have a dessert for tea and a wonderful filling for homemade cakes. We will cook without cooking.

Ingredients:

• Red and black currants – 1 kg each.
• Sugar – 2 kg.

Cooking process:

1. First, prepare the jars for packaging the jelly. Wash them well and sterilize them in the oven or microwave, because they should be dry.

2. Rinse the currant berries well with running water and remove all the branches and stalks.

3. Dry the berries on a kitchen towel.

4. Squeeze the berry juice in any way convenient for you. This can be done either manually (the quality of the jelly will be better) or using kitchen appliances. You can additionally strain the juice into a thick sieve so that the jelly becomes transparent. Be sure to measure the amount of juice obtained, because sugar is added to the juice in a 1:1 ratio.

5. Pour the juice into a saucepan for making jam and add the required amount of sugar.

6. Place the pan over medium heat and, constantly stirring the contents, bring to a boil and the sugar is completely dissolved, just do not cook.

7.Pour the hot jelly into prepared jars and seal with sterile lids. Leave the jelly until completely cooled, then store in a cool place.

Happy preparations!

Thick red currant jelly with agar-agar for the winter

In this recipe you are invited to prepare currant jelly with agar-agar. There is no need to add a large amount of sugar to this jelly. Agar-agar is added at the rate of 4 grams per 1 cup of currant puree. By increasing the amount of agar-agar, you can make homemade marmalade.

Ingredients:

• Red currants – 1 kg.
• Sugar – 3 tbsp.
• Agar-agar – 8 g.
• Water – 50 ml.

Cooking process:

1. Sort the red currant berries, removing debris, twigs and unripe berries, so that the jelly turns out to be bright red.

2. Then soak the berries in cold water for one hour and then rinse well. There is no need to dry the currants.

3. Place the washed berries in a special container for making jam, add the required amount of sugar and cook them over medium heat for 10 minutes.

4. Thoroughly grind the cooked berries into a fine sieve to obtain a homogeneous berry puree. Pour the resulting puree into the same bowl.

5. In a separate cup, stir agar-agar with cold water and add it to the berry puree.

6. Cook the jelly over low heat for 5 minutes from the start of boiling, stirring it regularly and removing the foam from the surface.

7. Pour hot currant jelly into sterile jars and seal with boiled lids.

8. Leave the jelly jars in the kitchen until they are completely cooled. During this time the jelly will harden well. Store this delicious preparation in a cool place.

Happy tea drinking and successful preparations!

A simple recipe for making redcurrant jelly with pectin

In this recipe, you are invited to prepare currant jelly with the most popular thickener - pectin. In combination with currant acid, it gives a rapid hardening effect. It also increases the volume of the jelly by 20% by absorbing water, and this jelly does not require a lot of sugar.

Ingredients:

• Red currants – 1 kg.
• Sugar – 1.5 tbsp.
• Water – 1 tbsp.
• Pectin – 10 g.

Cooking process:

1. Pour the required amount of pectin (if you add more you will get marmalade) into a cup, fill it with water and leave it to swell.

2. We sort out the red currant berries, removing twigs and debris, and then rinse with running water.

3. Place the washed berries in a bowl for making jam, add the calculated amount of sugar and heat over medium heat.

4. Then grind the currants and sugar on a fine sieve and pour the resulting puree into the same bowl.

5. Pour the swollen pectin into the berry puree, stir well and cook over low heat for no more than 5 minutes from the start of boiling.

6. Pour the hot jelly into sterile jars, roll up and leave at room temperature for the dessert to cool and harden. Then we transfer it to a cool place for storage.

Eat to your health and happy preparations!

How to make red currant jelly with orange?

Using this recipe, you can prepare currant jelly with a new unusual taste, which is created by the tandem of sweet and sour berry notes with the bright and refreshing taste of orange. This jelly is prepared without cooking, which retains all the vitamins. Try it!

Ingredients:

• Red currants – 1 kg.
• Large orange – 2 pcs.
• Sugar – 1.5 kg.

Cooking process:

1. Since this jelly will be prepared without heat treatment, currants and oranges need to be washed more thoroughly.

2.Separate the currants from the branches, rinse well under running water and dry on a kitchen towel.

3. Wash the oranges with a brush to remove all chemicals from the surface, then scald them with boiling water and, cutting them together with the peel, grind in a meat grinder with the finest grid.

4. Mix the currants with the required amount of sugar and grind in a blender bowl until smooth.

5. Add the oranges twisted in a meat grinder to this puree and mix the whole mass well with a wooden spoon.

6. Leave the jam to stand for one hour at normal home temperature.

7. Then put the jelly into dry sterile jars. Sprinkle a layer of sugar up to 2 cm thick on top of the jelly.

8. Close the jars with tight lids and place in the refrigerator. After a day the jelly will harden well. Store it only in the refrigerator.

Eat for your health!