Redcurrant jelly without cooking for the winter

Red currant jelly without cooking for the winter is an excellent delicacy that is impossible to resist, it turns out so delicious! The big advantage of this preparation is that red currants contain a lot of pectin, a natural thickener, so jelly from it with the addition of sugar or gelatin can not be boiled, but prepared raw, thereby preserving many of the beneficial substances contained in this berry.

A simple recipe for making redcurrant jelly without cooking for the winter

“Live” homemade red currant jelly without cooking with added sugar thickens well in the refrigerator, but still does not become so dense that it can be cut with a knife. However, there is nothing wrong with this, because the most important thing is that this simple recipe allows you to preserve many vitamins that are destroyed during cooking, for example, C and E.

1. 
   How to make red currant jelly without cooking for the winter using a simple recipe? Collect currants, free the berries from twigs and other debris.
2. 
   Rinse the berries under running water, as they are always quite dusty.
3. 
   Dry by laying them on clean paper so that no water remains.
4. 
   Fold clean gauze in half and squeeze the juice through it in portions, leaving the cake dry.
5. 
   Collect the juice in a clean container.
6. 
   Do not throw away the cake; it can be used as one of the ingredients in fruit and berry compote.
7. 
   Strain the juice through a fine strainer to remove any seeds that might have slipped through the cheesecloth.
8. 
   Measure the juice into mugs. If you have 5 mugs of juice, then add 1.5 or 2 times more sugar to it, measuring the sugar with exactly the same mug. Stir the juice and sugar in a large, preferably enamel bowl.
9. 
   Stir the sugar in portions; it is very important that it completely dissolves in the juice. The finished jelly begins to settle on the spoon and on the walls of the pan.
10. 
    Transfer the jelly into sterilized jars, close the lids and refrigerate; the very next day it will have a fairly dense consistency. It is best to store the jelly in the cold, but you can also store it in your home pantry if the jelly contains a lot of sugar.

Bon appetit!

Delicious redcurrant jelly through a juicer

A juicer is an excellent household appliance that is always ready to help the housewife to prepare not only juice, but also such amazingly tasty homemade preparations as red currant jelly.

Ingredients:

• Red currant – 3.5 l.
• Sugar – 2 kg.

Cooking method:

1. Remove any debris from the berries, rinse well and strain the water through a colander.

2.In order for the currants to release their juice faster, you need to pour them into a deep baking dish or onto a baking sheet, and then place them in the oven for 10 minutes, heated to 180 degrees. The second way is to keep the currants in the microwave at maximum power for 4 minutes.

3. Now you can pass the berries through the juicer and quickly collect the juice.

4. Add sugar to the juice and stir the future jelly well until all the sugar is completely dissolved. If you want to speed up this process, place the pan with the juice on low heat, stirring its contents all the time, but do not bring it to a boil.

5. Sterilize jars and lids in advance, preferably screw-on ones.

6. While it is still liquid, pour the jelly into jars and seal with lids; when it cools, it will thicken.

7. Store the cooled jelly in the cold.

Bon appetit!

Thick red currant jelly with gelatin for the winter

Gelatin helps to make a very dense redcurrant jelly even with a small amount of sugar, so the recipe is also suitable for those who limit their consumption of this sweet product. Decide for yourself how much sugar you need, because in this recipe gelatin, not sugar, will play the role of the main thickener.

Ingredients:

• Red currants – 1 kg.
• Sugar – 0.5-0.7 kg.
• Instant gelatin – 20 gr.
• Water – 50-60 ml.

Cooking process:

1. Make instant gelatin liquid by melting it in water (see the exact method of diluting gelatin on the packaging; it may differ depending on the manufacturer).

2. Remove the currants from the branches, rinse, and strain the water through a colander.

3.Next, grind the berries into a pulp in a meat grinder, and then squeeze out the juice using gauze, or use a juicer to separate the juice from the berry cake.

4. Pour the juice into a wide-bottomed saucepan, add sugar and bring to a boil over low heat, stirring until the sugar dissolves. But you can also dissolve sugar in raw juice so as not to lose vitamins when heated.

5. Then add gelatin to the future jelly, pouring it in a thin stream and stirring evenly.

6. Keep the pan with the future jelly and gelatin on low heat for no more than two minutes (if you decide not to heat, then skip this step). Stir all the time.

7. Sterilize the jars in advance and boil the lids.

8. Pour the jelly into jars; seal and put it in the cold for long-term storage when the jelly has cooled.

Bon appetit!

Redcurrant juice jelly without cooking

Fresh redcurrant juice with added sugar will make a very tasty jelly, which will perfectly fill our need for vitamin C in winter. But it is worth considering that too thick jelly, which can be cut with a knife, will only be obtained with the addition of a large amount of sugar. The jelly will not become thick immediately, but when it sits in the cold for some time.

Ingredients:

• Red currants and sugar – 1:2.

Cooking process:

1. Clean the berries from debris, rinse, and strain the water into a colander. The water must be filtered well, since raw water in the jelly, which is not brought to a boil, can cause it to quickly deteriorate.

2. Squeeze the berries over a container, placing them on double-layer gauze.

3. When you manage to squeeze out all the juice from the berries, use any mug or glass to measure its volume, then pour the juice into a wide saucepan.

4.Add sugar to the pan - it requires exactly 2 times more than juice. For example, if you get 5 cups of juice, then pour 10 exactly the same cups of sugar into it if you want to get a dense and sweet jelly. If you do not need a very sweet product, the amount of sugar can be reduced slightly.

5. Stir the juice with sugar using a wide wooden spatula until the sugar is completely dissolved. The jelly will begin to thicken, but will only thicken completely after standing in the cold.

6. Place the jelly in sterilized jars and screw on the lids.

7. Store currant jelly in a cool, dark place.

Bon appetit!

A simple recipe for red currant jelly with raspberries

Bright red currant jelly with raspberries is an even more aromatic and appetizing delicacy; opening a jar is a real pleasure with it in cold winter! Especially if such a delicacy grew in your own garden and was prepared by the hands of a caring housewife!

Ingredients:

• Red currants – 1.5 kg.
• Raspberries – 0.8 kg.
• Sugar – 1.2 kg.

Cooking process:

1. Sort out the berries from debris, rinse, dry on a paper towel or using a colander.

2. Mash the berries with a potato masher. The second way is to run them through a meat grinder.

3. Then put the pulp in double-layer gauze and squeeze the juice over a wide saucepan. Do not throw away the cake; it can be used as an ingredient for compote.

4. Add sugar to the juice. Now you have to try and stir the sugar thoroughly until it is all dissolved. To make this process go faster, you can keep the pan with juice and sugar on the fire, stirring all the time, but do not bring it to a boil.

5.Pour the future jelly from red currants and raspberries into sterilized jars, seal with clean, sterilized lids and place in the cold for long-term storage.

Bon appetit!

Step-by-step recipe for red currant jelly with agar-agar for the winter

Often used in the food industry instead of gelatin, agar-agar is a natural, healthy thickener obtained from seaweed. This ingredient will help the redcurrant jelly firm up without adding a lot of sugar, which is great!

Ingredients:

• Red currants – 1.5 kg.
• Sugar – 650-700 gr.
• Agar-agar – 8 gr.
• Water – 50 ml.

Cooking process:

1. Sort the currants from garbage, wash and dry.

2. Separate the juice from the seeds and berry pulp in any way (using a juicer, using a masher and gauze, etc.).

3. Add sugar to pure juice, as well as agar-agar diluted in water.

4. Heat the mixture over low heat, stirring all the time.

5. When the sugar is completely dissolved, turn off the heat. There is no need to boil the future jelly, so as not to deprive the berries of vitamins and other useful substances.

6. Pour the hot jelly into sterilized jars, seal and let them cool.

7. Then take the jars of jelly to a dark and cold room for long-term storage.

Bon appetit!

Redcurrant jelly without cooking with orange

This unusual combination will appeal to anyone who likes to experiment with flavors.The citrus notes in the red currant jelly will make this sweet even more refreshing and aromatic - it's so delicious that it's hard to stop, so make a triple portion at once! The recipe is also good because it does not require heat treatment, so everything useful in berries and citrus fruits is preserved almost without loss.

Ingredients:

• Red currants – 1 kg.
• Oranges – 2 pcs.
• Sugar – 1.5 kg.

Cooking process:

1. Wash the berries thoroughly, remove all debris, and place them in a large colander until the water drains completely.

2. Also wash the oranges well, cut them into 4 parts and remove the skin and seeds.

3. Then pass the oranges through the fine grinder.

4. Pass the currants through a meat grinder or chop with a blender, mix with oranges and sugar. Stir everything well until the sugar is completely dissolved.

5. Before the jelly begins to thicken, place it in sterilized jars, seal and store in the refrigerator or in a cold room.

Bon appetit!

Advice: if you don’t want jelly with seeds and pulp, then berries and citrus fruits, after passing through a meat grinder, squeeze through multi-layer gauze to get clean juice. Then stir the juice with sugar so that the sugar is completely dissolved, and put the jelly into jars.