How to make redcurrant jelly. How to make redcurrant jelly for the winter: a classic simple recipe and dessert options with an original taste

Red currants contain a huge amount of useful vitamins and microelements. It is good either fresh, or in the form of jam with whole berries, or in the form of various jellies. The latter can be prepared in several ways.

Redcurrant jelly boiled with sugar

For it you will need:

unripe red currants – 1 kg;
granulated sugar – 1 kg.

For jelly, it is better to take sour currants - they harden much better.

How to make jelly:

Separate the currant berries from the stems. Wash them and dry them on a towel.
Place the red currants in a bowl and cover them with sugar. Mix the contents quite vigorously with a large spoon.
When the currants release juice and the sugar turns pink, put the bowl on the fire.
Bring the contents to a boil and set the timer for 8 minutes.
Cook the currants with sugar over medium boil, stirring constantly with a spoon. At the very end, it will be difficult for you to mix the contents. If the currants and sugar have not yet thickened, continue cooking for another 2 to 5 minutes.
Place the thick brew in a stainless steel mesh colander and grind the currants.
Place the resulting thick mass into jars prepared in advance and let cool without lids.
Cover the cooled jelly with lids and transfer the jars to the cold.

This jelly becomes much thicker when stored for a long time. That is, if you open the treat after a month, although it will already be thick, it will not be as thick as it will be 2-3 months later. By the way, this preparation can be prepared without picking the berries from the stems. These green sprouts, when boiled and pureed, will give the jelly an unusual fresh aroma. They will not affect the quality of the final product at all.

Red currant jelly boiled with sugar and Zhelfix

This winter jelly turns out to be very thick and more like marmalade. For it, in addition to currants and sugar, you will also need a pack of store-bought Zhelfix (this is a special powder for cooking thick sweet preparations).

How to cook:

Sort out 1 kg of red currants from debris and twigs. Wash the berries and place them in a saucepan.
Add 2 tablespoons of water to the currants and heat well over the fire. For the first heat treatment you will need about 5 minutes - during this time the currants will become soft and crack.
Place the hot berries in a thick gauze napkin and squeeze out all the juice with your hands. Measure its volume.
Pour 1 liter of juice into a saucepan and mix with sugar (2 tbsp) and one sachet of Zhelfix (40 g). For better mixing, first mix the gelling agent with sugar, and then pour their mixture into the juice.
Bring the mixture to a boil and cook for 2-3 minutes.
After this time, pour 500-800 g of sugar into the pan and cook until it is completely dissolved. The amount of sugar depends on the sweetness of the berry itself and how sweet the jelly you want.
Place the hot jelly into jars and let cool without lids.
Seal the jars with lids and place them in the pantry or refrigerator.

Redcurrant jelly without cooking

Pour boiling water over red currant berries to make them softer. Grind them through a metal sieve. Mix the resulting juice with fine sugar. Take 2 kg per 1 liter of juice. For better dissolution, place the container with juice and sugar in a water bath. As soon as there are no sugar grains left, put the jelly into jars. Do not cover them with lids. Once the currant jelly is cold, cover the jars with lids. Store the workpiece in the cold.

Red currants are valued for containing a whole range of useful substances and microelements. It contains pectin, folic acid, vitamin B complex, and iron. In summer, the berry is available, but you won’t be able to freeze large quantities, but in winter, when the body is weakened by vitamin deficiency, you won’t find it. The best option is to make redcurrant jelly with your own hands. This is a very tasty, healthy treat for the whole family that will support health during 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 cook hot, others cold. They use small jars and seal them with a key or Euro lid. Here are some tips for making jelly:

To turn berries into puree, do not use metal objects, this increases the likelihood of oxidation of the fruit mass.
Instead of instant gelatin, use natural pectin, which is healthier than artificial powder.
Use to obtain a dense jelly structure. This ingredient will add additional nutrients to the finished product.
The berries themselves are sweet. Some cooks do not add sugar, content with the glucose of the currant itself. Others prefer to sweeten the dish to reduce the risk of oxidation and spoilage.
Before starting preservation, pay attention to the preliminary preparation of the containers; wash the jars well and sterilize them.
Filter the thick juice from the berries through cheesecloth, ensuring that cuttings or cake do not get into the finished mass.

How to make jelly without cooking

Start the process of making jelly with proper preparation. The berries should be washed well, cut off the cuttings, trying not to crush the fruits.

Then dry the currants well so that no remaining water gets into the final product.
To obtain a puree, use a wooden pestle, blender or a quality juicer. Do not crush the berries with an iron object or twist them in a meat grinder.
Then carefully squeeze the resulting mass through thick gauze or a sieve.
The juice for making jelly is ready.
Add sugar to the resulting liquid, stir until completely dissolved. There is a known method of partially heating the juice (using a microwave with a setting no higher than 40 degrees), this increases the rate of dissolution of granulated sugar in the liquid.
Pour the finished syrup into containers and close.
The resulting sweetness will be stored until spring without significant loss of taste and benefits.

With gelatin

If you want to make jelly with a beautiful color and thick consistency, use gelatin. The substance does not cause any particular harm to the body in limited doses. Gelatin will help the dish remain in its original form longer (it is used to make marmalade). Necessary ingredients for making jelly:

red currants (150 grams);
gelatin (2 tbsp.);
water (600 ml);
lemon juice (1 tbsp.);
granulated sugar to taste.

Step by step recipe:

Before starting preparation, soak the gelatin in warm water for 35 minutes. Take about 1 glass of water per 1 tablespoon of the substance.
After the gelatin has completely dissolved, add sugar, bring to a boil, and let cool slightly.
Grind the pre-washed and dried berries through a sieve and strain well.
Mix the squeezed juice with a warm gelatin solution, to which add lemon juice.
Stir the resulting mass until smooth. There is no need to heat or boil; the temperature of the water with gelatin is enough to completely dissolve the sugar in the jelly.
Pour the resulting product into the container until it cools completely.

Cold method through a juicer

The method of making jelly jam in five minutes using 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”:

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

Without gelatin

Jelly made from two types of currants looks impressive and unusual (as in the photo in a glossy culinary magazine). For piquancy, you can leave the berries of both varieties whole or just one of your choice. Ingredients for making jelly:

red currants 1 kg;
black currant 0.5 kg;
granulated sugar 1.5 kg;
dry white wine 100 ml.

Simple recipe step by step:

Pre-prepare the red currants, remove stems, tendrils, and damaged areas. Grind it through a sieve or squeeze it out with a meat grinder. Next, separate the juice through thick cheesecloth (leave two handfuls of whole berries for further decoration).
Thoroughly peel the black currants (following the example of red currants), leave them whole.
Mix the strained red currant juice until the sugar is completely dissolved. It is better to heat the mass to 40 degrees, this will allow you to quickly obtain a homogeneous syrup.
Add black currants and the remaining red currants, half a glass of wine. Alcohol will allow dissolved sugar to penetrate into whole berries more quickly, and the jelly will not spoil.
Pour the dish after it has cooled to room temperature, turning the jars periodically. This proportion will give a beautiful effect - the berries will be evenly distributed throughout the entire volume.

Jelly from a mixture of red currant, raspberry and gooseberry juices

If you have raspberries and gooseberries at your disposal, make a delicious assortment with the addition of red currant juice. Mix ingredients:

gooseberries - 0.5 kg;
raspberries 1 kg;
red currants 1 kg;
water 0.5 l;
gelatin 120 grams;
water 0.5 l.

Prepare according to the following scheme:

Peel and rinse the berries under running water, remove all roots and rotten fruits, because of which the jelly runs the risk of molding.
Soak the gelatin in warm boiled water for 30-40 minutes.
Process the berries separately in any convenient way (meat grinder, sieve, mortar and pestle), mix the resulting juices one at a time, stirring with sugar.
Let the liquid stand for 15 minutes, check the quality and completeness of the sand dissolution. If necessary, repeat the procedure.
Mix dissolved gelatin and juice.
The jelly-like dessert is ready, all that remains is to pour it into containers.

From currants with oranges

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

5 kg of red currants;
5 kg sugar;
1 kg orange.

Step by step recipe:

Prepare the berries.
Wash and dry the oranges, cut the cuttings.
Pass the currants through a juicer.
Grind the citrus fruits in a meat grinder or blender.
Mix the resulting puree and juice, adding sugar.
Heat the mixture in an enamel pan to 60 degrees, stirring constantly until the sugar dissolves. You can’t cook the mass, it causes loss of vitamins.
Let the jelly cool and pour into a sterile container. Place the preparations in the refrigerator.

Instead of gelatin, order agar-agar, it is healthier and more practical to use. Required ingredients:

red currants 1 kg;
water 300 g;
sugar 300 g (for sweet berries);
vanillin 1 g;
agar-agar 3 tsp.

Step-by-step list of actions:

Press and filter the berries through 4 layers of gauze.
Add 1/5 of the juice, vanillin, agar-agar to hot boiled water; let the ingredient swell for an hour.
Add sugar to the juice and stir.
Combine the resulting ingredients and whisk thoroughly.
The finished product is poured into clean molds.

Dietary without sugar with fructose

Low-calorie red currant jelly with fructose will provide you with the opportunity to pamper your body with a treat without fear of extra centimeters on your waist. This recipe is irreplaceable for diabetics. Ingredients for jelly:

currants 500 g;
fructose 150 g;
gelatin – 30 g;
dry wine (any - white or red) 100 ml;
boiled water 250 ml.

How to prepare dietary currant jelly with fructose:

First, soak the gelatin for 40 minutes in warm water.
While the soaking time has passed, peel and rinse the berries well. Don't leave cuttings on them, which will ruin the whole batch.
Mix fructose with wine.
Crush the currants using a wooden pestle in a mortar.
Pour gelatin into the resulting liquid syrup and add fructose.
Mix everything well and leave to infuse for 15-20 minutes, covering the dishes with a lid. Use only enamel cookware or ceramics.

What to do if the jelly does not harden

Why doesn't the jelly thicken after waiting for several hours? Don't panic, this dish hardens after 2-3 hours or even a week. But if “grief” happens, 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 it 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 strictest adherence to 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 liquefies the gelatinous mass. Before preparing the dish, pour boiling water over the fruit, this will reduce the acidity of the final product.
Add high-quality wine to the jelly; cheap alcohol, through the action of benzene compounds, destroys the structure of gelatin and agar-agar algae. This will ruin your entire preparation.
To “save” the jelly, make an additional portion of currant juice by adding an increased portion of the gelling agent. Combine both parts and mix well.

Video

- a rather rare product in our latitudes compared to its black relative, but in terms of the content of vitamins and microelements it is in no way inferior to it. In terms of vitamin C concentration, this berry is confidently among the top three, so if you or your loved ones need to strengthen the immune system, it makes sense to prepare it for the winter. The best option in this case is red currant jelly without cooking. It doesn’t become boring as quickly as traditional jam, children really like it, and it completely preserves vitamins that are destroyed during heat treatment.

Fresh redcurrant jelly without cooking

Not everyone likes to bother with the tedious procedure of making jam, but in this recipe you won’t need that. This is a unique opportunity for too busy housewives to prepare a wonderful and healthy delicacy that, even in severe frosts, will remind you of the warm summer time.

Ingredients:

red currants – 1 kg;
granulated sugar – 2 kg.

Preparation

Clean the berries from leaves and branches, then wash them thoroughly under running water. When they are completely dry, add the currants to a blender and chop. After this, add sugar to the mixture in a 1:1 ratio and mix well. Leave the mixture to stand for a while, then gradually add the remaining granulated sugar, rubbing everything well with a masher until smooth. Place the mixture in the refrigerator for three hours, beat the mixture in a blender again, place it in a bowl, close it and move it to a cool place. This recipe for red currant jelly without cooking is accessible even to novice housewives. After all, it will not require much time or effort.

Jelly made from fresh redcurrant juice without cooking

You will surely like this preparation if you appreciate jelly with a juicy, rich taste that leaves a pleasant refreshing sensation. It can be consumed on its own or served with any drinks: tea, coffee, berry fruit drinks.

Ingredients:

sugar – 1 cup with top;
red currant juice - 4/5 cup.

Preparation

Wash and dry the berries, then pick them from the branches, being careful not to crush them. Then you need to turn the currants into puree using a wooden masher (you cannot use a spoon as a metal object, as this will worsen the taste of the dish). Squeeze the resulting mass using a sieve or a double layer of gauze to obtain natural berry juice. Mix it with sugar until completely dissolved. To speed up the process, warm the mixture a little, but do not bring it to a boil.

When there are practically no grains of sugar left, pour the syrup into pre-sterilized jars, which are covered with plastic lids. In the form of such jelly for the winter, red currants will be perfectly preserved until spring without cooking. All you have to do is place it in the cellar or on the refrigerator shelf.

Making redcurrant and lemon jelly without cooking

Lemon will give the jelly a piquant sour taste. In addition, this preparation will become a powerful remedy against insidious colds and flu due to its off-scale vitamin C content.

This year the red currant bushes pleased us with a large harvest. It was planned to make a lot of different preparations for the winter from my favorite berries. One of the most favorite currant treats is undoubtedly jam-jelly.

Homemade red currant jelly is an incredible combination of sweet and sour taste with a bright note of berry aroma and a thick jelly structure, everyone in our family loves it. If you also have a sweet tooth, then be sure to use my simple and step-by-step recipe with photos and prepare such a tasty, healthy and beautiful red currant preparation for the winter.

We need:

red currants 0.5 kg;
sugar 0.5 kg (to taste);
water 50 ml.

How to make redcurrant jelly

Pick red currant berries yourself or buy them. The berries must be ripe, bright red, without defects. Red currants are difficult to separate from the branches, but this will not be a problem. Berries on a branch are suitable for this recipe.

Wash the currants and remove leaves, if any. Pour the red currant berries into a convenient container, add water, and put on fire.

Bring to a boil over very low heat, stirring constantly. The berries should become soft and the skin should burst.

Rub the berries through a sieve. For jam there will be juice with pulp, and the skins and seeds will be an excellent basis for compote. The cake can be divided into parts and placed in bags in the freezer.

Add sugar to the juice and pulp and mix. Send to the fire. Cook over low heat for 7 minutes.

Pour jam - red currant jelly into prepared jars. As it cools, it will immediately begin to thicken and gel.

Roll up the jars with a special key. Turn over. Cover with a warm towel. After cooling, store the quick redcurrant jam - jelly in a dark and cool place.

Captivating aroma, bright color, jelly structure, magical taste - family and guests will be delighted. Delicious thick red currant jelly is a delicacy that is certainly worthy of becoming a favorite and a frequent guest on every table. The usefulness of this preparation is off the charts, therefore, you need to prepare more of this jelly for the period of winter cold.

Red currant is a berry of youth, contains a lot of vitamin A (necessary for the immune system, improves vision, skin and hair condition) and, due to the presence of pectins, is an active antioxidant. In addition, red currant improves blood composition, strengthens the cardiovascular system and removes cholesterol.
Red currants are low in calories, but rich in minerals in an easily digestible form. It is actively used in dietetics and cosmetology.

Red currant juice has anti-inflammatory, choleretic, laxative, and hemostatic properties. Prevents nausea, improves intestinal motility.
Red currants are contraindicated for people suffering from hepatitis, ulcers and gastritis, as well as hemophilia and low blood clotting.

How to make red currant jelly - what berries are needed

For jam we need fresh red currants, preferably with large sweet berries. For sour currants you will need more sugar.

Making classic redcurrant jelly

To make jelly you need:

kilogram of red currants,
kilogram of sugar
enamel pan/bowl or stainless steel,
a sieve or colander with a fine metal mesh,
wooden spoon.

Jelly making process:

we sort out the currant berries, tear them off from the branches, stalks and wash them,
put in a saucepan/bowl, add a little water (about 0.5 cup - 1 cup per kilogram of berries),
bring the berries to a boil and cool slightly,
grind the boiled berries with a wooden spoon through a sieve/colander,
add sugar to the resulting juice,
slowly bring the mixture to a boil, then simmer for 20-30 minutes over low heat. During the cooking process, constantly stir the jelly and skim off any foam that has formed.
pour the prepared redcurrant jelly into sterilized jars,
close the lids, scalded with boiling water, turn the jars over,
wrap in a towel and leave to cool for a day.

Making super-vitamin redcurrant jelly

Squeeze the juice from fresh washed red currants. To do this, fold a piece of clean nylon fabric or gauze into several layers, add about 1-2 tablespoons of currants, twist them into a bag and squeeze the juice into an enamel or stainless steel pan/bowl. We throw away the cake (reserve it for making compotes). And we repeat the procedure until we have squeezed out all the juice from the berries.
Add sugar to the resulting juice and stir vigorously with a spoon for about 10 minutes. You will notice how the juice will thicken right before your eyes.
Place the finished jelly in dry, chilled, sterilized jars. Should be stored in the refrigerator or cellar.

Currant jelly should be savored spoon by spoon, washed down with warm tea on cold winter evenings. This jelly can be a sauce for pancakes, pancakes and cottage cheese desserts. Please your family and friends with a beautiful, tasty and healthy dessert.