Redcurrant jelly - recipe

Classic recipe

This red currant jelly can be prepared for the winter.

The following ingredients will be required:

• 1 kg of red currants;
• ½ glass of water;
• 1 kg granulated sugar.

How to cook jelly:

1. First of all, you need to prepare the berries. They should be sorted out, removing leaves and other random debris. There is no need to pick off the branches.
2. Place the currants in a colander and place under running water. Rinse thoroughly, drain, and transfer to a saucepan for cooking.
3. Place on the stove, add water and cook until the berries soften and juice appears over low heat for about 10 minutes.
4. Rub the boiled currants through a sieve with a spoon so that the branches, cake and grains remain. The end result should be a ruby-colored puree.
5. Transfer the puree to a cooking pan, add sugar, and place on low heat.
6. After boiling, cook for 10 minutes with constant stirring with a wooden spatula or spoon.
7. Sterilize the jars, pour hot jam into them, and roll them up. When it cools down, store it in a suitable place.

Classic redcurrant jelly is a popular winter preparation among housewives.

Calorie content

The recipe for cold redcurrant jelly involves using less sugar. The gelling components of the fruit help maintain the density of the prepared dish. Sugar improves and enhances the natural taste of red currants.

The main share of calories comes from sugar. Jelly prepared according to the classic recipe in a cold way has an indicator of about 245 kcal. The mixture consists of proteins and carbohydrates, with the carbohydrate level exceeding 80%.

Five-minute jelly

The five-minute dish cooks very quickly and has a very fresh taste.

What to take for jelly:

• 1.5 kg of red currants;
• 1.5 kg granulated sugar.

How to cook jelly in 5 minutes:

1. Prepare the berries: sort, wash, tear off branches, remove debris.
2. Place the currants in a cooking bowl.
3. Add sugar and mix thoroughly with a wooden spatula so that the berries release their juice. Stir for quite a long time so that as much juice as possible is released and all the sugar is saturated with it.
4. Place the pan on the stove and keep on low heat for 3-5 minutes, stirring constantly. Do not bring to a boil.
5. Then puree the berries with a blender and grind through a sieve so that the grains do not fall into the jelly.
6. Transfer the currant puree into a cooking pan, bring to a boil, and immediately turn off. It is important not to overcook the jelly jam, otherwise it will lose its beautiful color and become dark.
7. Sterilize the jars, pour the dessert into them, roll up, cool, and put in the refrigerator until the jelly becomes thick.
8. Then you can store it for five minutes in a cool, dark place.

Red currant jelly is not subjected to prolonged cooking and is barely brought to a boil, so the berries in it are like “alive”

Recipe for red currant jelly for the winter

The first ideal recipe for red currant jelly for the winter will require you to collect or purchase one and a half kilograms of berries.

You should follow simple rules:

• use only a wooden pestle or blender for grinding;
• if a blender is used, beating occurs at low speed;
• in this case, the mass will still have to be squeezed out through a couple of rows of gauze thrown into a colander;
• housewives advise leaving the jelly cake, it is constantly used in delicious pies and drinks;
• Add sugar to the squeezed mass approximately one to one, but when storing in a warm pantry, add four hundred grams of sweets per two hundred grams of liquid;
• Cook the jelly over low heat, not allowing the mixture to boil, especially if pectin or instant gelatin is added to the preservation.

Do not be afraid of the product’s excessively liquid consistency, since the jelly hardens gradually, thickening and acquiring a matte shine.

By the way, in order not to throw away the currant pulp, it should be filled with boiled water in a bottle, jug or decanter. After it settles, you can get about half a liter of a high-quality and refreshing drink.

Sugar is added to jelly not to sweeten your life, but to preserve it, since this sweet product is an excellent natural preservative that blocks the growth of bacteria.

Under no circumstances should you leave the gas stove while the sugar syrup for the jelly is being cooked, as it tends to suddenly begin to boil and boil over. When it gets on human skin, the syrup for future currant jelly leaves unpleasant and rather deep burns.

Red and black currant jelly

Another recipe for red currant jelly for the winter is not too different from the previous one, but it is also a welcome guest at a winter tea party. It is possible to make jelly not only from red currants, adding half black or white, but it is quite possible to mix several types into one dizzying delicacy.

It is strongly recommended to take only the earliest and largest currants, since the later ones do not have the ability to transform into jelly.

For a kilogram of natural material, it is worth preparing half as much granulated sugar, since the garden berry, despite what short-sighted ordinary people say, is surprisingly sweet and aromatic.

We prepare the base as expected, and then carefully squeeze out the juices from it, for which we process it using:

• meat grinders;
• juicers, manual or electric;
• blender;
• fine strainer;
• gauze piece.

Extracting juice using a meat grinder

We not only filter the juice, but also weigh it to determine the amount of granulated sugar. The mixture should be placed in a thick-walled saucepan, it should be cooked, stirring constantly until everything boils, and then distributed into sterilized jars.

The contents will be slightly liquid, but will harden over time, and another advantage is that the jelly will be stored not only in the refrigerator, but also in a dark and, if possible, cool place.

Many housewives are often interested in how to make redcurrant jelly using an electric juicer. The fact is that jelly can be prepared quickly, since the lightest jam will have to be cooked for several days, boiling it several times.

Take one and a half kilograms of freshly picked red currants and two hundred grams of sugar.

After the berries have been sorted, freed from branches and thoroughly washed, they will have to be:

• pass through the juice squeezing attachment through the meat grinder attachment twice for the cold type;
• Boil with a small amount of water and rub with a pestle through a sieve to ensure a hot type of juice extraction.

Boil red currant juice

After the currant juice has been extracted, it should be poured into a large saucepan with thick walls, and then boiled for at least ten minutes. It is necessary to completely remove the sugar foam so as not to disturb the transparency of the jelly.

This jelly can be stored under ordinary plastic lids at room temperature, and it is strictly forbidden to store the mass in dampness, freeze or re-boil so that it does not lose its aroma, taste and vitamins.

It’s worth deciding how to make redcurrant jelly to get a liter of ready-made preserves. To do this, you will have to prepare sugar and overripe red currants in a one-to-one ratio, and you will also need a glass of water.

This jelly, cooked according to all the rules, will be bright, thick and incredibly transparent, so it is suitable not only for family, but also for holiday tea parties. It's best enjoyed on toast spread with butter.

Boil water in a thick-walled saucepan and add the sorted and washed berries. As soon as the water comes to a boil, reduce the heat to maximum and cook for about five minutes, stirring constantly.

Rub the mixture in small portions through a fine sieve, and then mix the juice with granulated sugar and stir. In this case, the mixture must be boiled and boiled for about fifteen or twenty minutes.

Experienced housewives strongly advise not to cover a pan with boiling liquid with a lid so that steam escapes from it and excess moisture escapes. You should also not cook the jelly for a long time and allow it to boil violently, as the delicacy will lose its transparency, aroma and consistency.

Jars of jelly

Hot jelly is distributed into dry, sterilized jars, and then stored under lids not only in the cellar, but also in a warm apartment.

However, don't be afraid that the jelly will not look like jelly at all, since it will gel after about three or four weeks. The speed of this process will vary depending on the amount of pectin in the red berries, so don't panic and overcook the jelly if it looks like juice.

No cooking

Without cooking, currant jelly has the excellent taste of fresh berries, but is less thick than heat-treated currant jelly.

To prepare it you will need 1 kg of sugar and fresh currants.

How to make jelly without cooking:

Gooseberry and currant jam

1. Prepare the berries for cooking. They need to be washed on the branches, then dried and torn off.
2. Take a piece of gauze, fold it in several layers, lay out a portion of berries and squeeze thoroughly. Continue until the currants are gone. The cake can be left to later cook jelly or add to fruit drinks.
3. Measure the amount of juice obtained to determine how much sugar to use. 1 kg of currants should yield approximately 0.5 liters. For 0.5 liters of juice you will need 1 kg of sugar.
4. Pour the juice into a suitable container, add sugar in portions - about 2 tbsp. spoons every 10-15 minutes - and stir with a wooden spoon.
5. Place the dessert in sterilized dry jars and seal with lids.
6. This delicacy must be stored in the refrigerator. Overnight the mixture should acquire a jelly-like consistency.

Currants ground with granulated sugar acquire a jelly-like consistency without cooking

Redcurrant jelly without cooking

Redcurrant jelly without cooking

Red currant jelly without cooking will require at least six hundred grams of berries, and they should be slightly overripe. After this, the berries should be placed in a large thick-walled pan and crushed with a potato pestle as thoroughly as possible.

The result should be the thickest possible mass, in which there are no whole berries, but there are grains. To get rid of them, place clean gauze on a sieve, place the puree on it and squeeze it out as hard as possible. This can be done in small portions to get rid of moisture more thoroughly, but you should change the gauze sections.

Redcurrant juice and sugar

Then you should measure out the amount of resulting juice with a glass, which should be mixed with granulated sugar at a ratio of 1:1. In this case, production waste makes up approximately thirty percent of the total mass, which helps to calculate the amount of granulated sugar.

After granulated sugar is added, it is worth mixing the mass thoroughly, waiting until it is completely dissolved. Then you should transfer the finished mixture into carefully sterilized jars, roll them up with lids and store them at a temperature of two to seven degrees above zero.

Red currant jelly without cooking can also be prepared according to another recipe. To do this, you should prepare two kilograms of red currants and one hundred and eighty grams of sugar.

Passing the berries through a meat grinder

It is worth noting that the berries should be washed and minced, and then passed through a dense nylon fabric, for example, from a tulle curtain. The juice and pulp should be placed in a thick-walled pan, while from a couple of kilos of red currant berries you get about one and a half liters of juice, to which we add 180 grams of granulated sugar.

The sugar must dissolve completely, so it must be stirred with a wooden spoon or spatula, but for at least fifteen minutes, so that the red currant mass turns into a jelly-like mass.

If you add two kilograms of sugar, the jelly can be stored for a long time in the refrigerator or cellar, and every day it will become thicker and denser. However, less sugar jelly amazes with its natural aroma and rich taste.

With added black currant

Jelly jam can be made from a mixture of red and black currants. The taste and color of this dessert are noticeably different. This jelly is perfect as a filling for baked goods and complements pancakes or cheesecakes.

What to take for assorted jelly:

• 1 kg black currants;
• 1 kg of red currants;
• 1 kg granulated sugar.

How to make jelly:

1. Wash the berries, remove the stems and dry on a towel.
2. Squeeze currant juice. To do this, you can use kitchen appliances or do it manually. Be sure to measure the amount of juice - for 1 liter you need to take 1 kg of sugar. Two kilograms of berries yield just 1 liter of juice.
3. Pour the juice into a cooking pan, add sugar, place over medium heat, and bring to a boil while stirring until the sugar dissolves. Remove from heat immediately.
4. Pour into sterilized, dried jars and roll up. After they have cooled, store them in a cool place.

Red and black currants complement each other perfectly: the black one does not drown out the taste of the red one and gives the delicacy a more intense color.

With orange

Citrus harmonizes with many berries, so it is often added to various jams. According to this recipe, jelly is prepared without heat treatment.

What you need to make jelly with orange:

• 1 kg of red currants;
• 2 oranges;
• 1.5 kg granulated sugar.

How to make currant and citrus dessert:

1. Wash the berries thoroughly. Pick the currants from the branches. It needs to be washed and dried.
2. Wash the orange using a brush, pour boiling water over it, cut into slices without peeling. Grind in a meat grinder with the smallest holes.
3. Combine currants with sugar and blend with a blender to obtain a homogeneous puree-like mass.
4. Add oranges to the prepared puree and stir with a wooden spoon.
5. Leave the future jelly for 1 hour at room temperature.
6. Sterilize the jars, dry them and fill them with red currant and orange dessert. Sprinkle a layer of sugar about 2 cm thick on top.
7. Close the jars with tight nylon lids and put them in the refrigerator. One should harden in about a day.

Citrus fruits sound harmonious in any jam, in addition, they contribute to longer storage of perishable dessert

With raspberries

Required:

• 2 cups raspberries;
• 1 cup red currants;
• 1 glass of water;
• 4 cups sugar.

How to cook:

1. Sort the berries, wash them, put them in a saucepan, add water and put on fire.
2. After boiling, immediately drain into a colander, but do not pour out the broth, but pour it into a saucepan.
3. Rub the berries through a sieve with a masher and transfer them to the broth. The pulp can be thrown away.
4. Pour sugar into the pureed fruits and broth, mix, and put on fire.
5. Bring to a boil and cook for 20 minutes, removing the foam with a slotted spoon.
6. Remove the pan from the stove, pour the dessert into sterilized jars and seal.
7. After cooling, move to a permanent storage location. It will take on a dense consistency when it cools completely and sits a little.

Sweet raspberries balance the sour taste of red currants well.

Currant jelly with raspberries

The most vitamin-rich winter dessert is red currant jelly with raspberries. If your family doesn't gobble up the whole jar in one go, this is your chance to add thick jam to a pie or cake. To prepare you will need:

• 1.5 liters of red currants;
• 2.5 liters of raspberries;
• 1 tbsp water;
• sugar per 1 glass of juice - 1.5 tbsp sugar.

Heat the berries and crush them with a masher. Divide into 4-5 servings. Pour the first portion into a sieve. Grind with a wooden spoon until semi-dry pulp separates.

Pour in water and put on fire. Gradually add sugar in equal portions (one glass at a time). Stir every time. Cook until the jam becomes thick.

Then pour into jars, but do not close. Wait until completely cooled at a temperature of 22-25°. When you see a shiny film on the surface of the jelly, then roll it up and put it in the cellar or pantry.

With gooseberries

Currants and gooseberries are great for making jelly - both berries contain a lot of pectin.

What you will need:

• 0.5 kg gooseberries;
• 0.5 kg of red currants;
• 1.2 kg granulated sugar.

For red currant jelly, it is better to take red gooseberries to make the color more beautiful.

How to cook:

1. Sort the berries, free them from debris, twigs and tails, wash and dry.
2. Puree the currants and gooseberries in a blender until pureed.
3. Add granulated sugar and stir.
4. Place in a saucepan, place on the stove, bring to a boil and then cook over high heat for 2-3 minutes.
5. Pour the finished dessert into jars and seal. Leave to cool at room temperature. After about 6-8 hours it will thicken and be ready for use. For more complete hardening, place in the refrigerator.