Jelly from red and black currants - delicious dessert that creates a festive mood. Jelly is prepared quickly and not at all difficult. The hardest part of this recipe is waiting for the jelly to harden. For the preparation of berry jelly, you can use fresh, or, as in this case, frozen berries. It is not necessary to defrost currants in advance. Properly frozen currant berries can be stored for a long time, and at the same time completely without losing their useful qualities. Blackcurrant is the leader among other berries in terms of useful properties. Blackcurrant is rich in vitamins, microelements, essential oils, acids, phytoncides and tannins. There are a lot of vitamins C, P, A, iron, potassium, iodine in red currant berries. In a word, a decoction of currant berries for making jelly will be very useful.
Recipe for red and black currant jelly with gelatin
Berry Jelly Ingredients:
- Berries of black and red currants - two glasses;
- Drinking water - 2 glasses;
- Gelatin - 2.5 large spoons;
- Half an apple;
- Frozen strawberries - 10 pieces;
- Sugar - to taste.
How to make frozen red and black currant jelly
The preparation of jelly will begin with the preparation of gelatin. To do this, simply pour gelatin with boiled water and leave for 25-30 minutes.
For jelly, half a glass of frozen red currant is used. You don't need to defrost it.
And a glass and a half of blackcurrant.
Pour currants into a saucepan and fill them with water.
Boil the berries until soft, then rub through a metal sieve so that the seeds and skins do not get into the jelly, and add sugar to the broth.
After half an hour, warm the gelatin on the stove, but do not boil. Then pour it to the berry broth, straining through a strainer. Mix gelatin with berry broth.
Place a few frozen strawberries in bowls.
Then a few apple slices.
Pour mixture into creamers.
Cover the bowls with lids and refrigerate to set. After a few hours, the currant jelly will harden. A very pleasant, berry dessert is ready. Moderately sweet, with a slight sourness, and most importantly, healthy berry jelly will delight you and your loved ones.
Bon Appetit.
Appetizing currant jelly is great for treating guests. Children will love to eat it too. But currant berries contain many vitamins that help maintain immunity in the winter cold and forget about the common cold. You can cook delicious sweets both without boiling berries, in a cold way, or step by step with preliminary boiling of currants. Each of the proposed photo and video instructions has its advantages. For example, it will help to make a translucent blackcurrant jelly recipe with grinding berries and straining the juice. But you can also make quick jelly with berries using the proposed five-minute recipe with the addition of gelatin. Any of the described preparations for the winter, regardless of the method of processing berries, is useful and vitamin.
Delicious blackcurrant jelly for the winter - a recipe with step by step photos
Unusual black jelly it is quite simple to cook from currants, if you know how to properly prepare the juice, add sugar to it. Experienced housewives it is recommended to use softened and water-saturated berries in the work, rather than fresh dense currants. They are much easier to grind and give a lot of liquid. You can find out how to cook delicious blackcurrant jelly and get a large amount of product in the recipe below.
Ingredients according to the recipe for black currant delicious jelly for winter
- currant - 2 kg;
- sugar - according to the amount of juice extracted from the berries.
A recipe with step-by-step photos of cooking currant delicious jelly for the winter from black berries
How to make blackcurrant jelly for the winter - step by step instructions with photos
The use of berries of two colors when cooking currant jelly allows you to get a more colorful and original sweetness. For example, you can combine red and black berries or lighten black by adding white currants. The main condition is only the maturity of the berry. Otherwise, experimentation with the proportions of fresh ingredients used is allowed. How to make blackcurrant jelly or a mixture of berries of different colors can be found in the following recipe.
List of ingredients for preparing blackcurrant berry jelly for the winter cold
- currant - 0.5 kg (you can use 250 g of red and 250 g of black);
- lemon juice- 100 ml;
- sugar - 0.5 kg;
- pectin - 50 g.
Step-by-step instructions for the recipe for currant jelly from black berries for the winter
Unusual blackcurrant jelly for the winter without cooking - recipe with photo instructions
Pre-boiling the berries allows you to extract as much juice from them as possible. But in the absence of time for such preparation of ingredients, you can cook blackcurrant jelly without boiling berries. Gelatin will act as a thickener. But to dissolve the additive, you still have to warm the mixture: otherwise, the jelly will not be thick and dense.
Ingredients according to the recipe for currant unusual jelly for winter from black berries without cooking
- currant - 2 kg;
- sugar - 1 kg;
- sheet gelatin - 20 g.
Recipe with a photo of winter harvesting jelly without cooking from black currant berries
Fragrant blackcurrant jelly for the winter - five-minute photo recipe
Adding gelatin is not the only option for thick jelly. You can replace this ingredient with pectin. A vegetable thickener will make it just as easy to get a delicious sweetness that will be elastic. The following recipe will tell you how to cook blackcurrant jelly for five minutes with pectin.
The list of ingredients for berry flavored jelly for the winter from ripe blackcurrants
- currant berries - 2 kg;
- water - 5 tbsp.;
- sugar - 10 tbsp.;
- pectin - 4 sachets (200 g).
Five-minute recipe for winter preparation of black fragrant jelly from ripe currants
How to cook blackcurrant jelly with gelatin - a detailed photo recipe
The addition of gelatin to the jelly is optional, but allows for a denser texture of sweetness. Without such thickeners, jelly will only hold its shape when constantly cooled. If you cook blackcurrant jelly with gelatin, then even with room storage it will remain flexible.
Ingredients for the recipe for making black jelly with gelatin with grated currants
- blackcurrant berries - 2 kg;
- sugar - about 1.3 kg;
- gelatin - 14 g;
- water - 0.5 l.
A detailed photo recipe for cooking currant jelly with the addition of black berry gelatin
Sweet jelly from fresh blackcurrant for the winter in a cold way - a recipe with video
Cooking jelly in a cold way involves a simple and quick rolling of sweets. But at the same time, the resulting product will not be as dense as when adding a large amount of sugar or thickeners. How to make blackcurrant jelly the most in a simple way You can find out in the following video instructions.
Video instruction for cooking currant sweet jelly for winter from black berries in a cold way
The recipe for making blackcurrant jelly, discussed below, makes it very quick and easy to make sweet preparation for the winter. In addition, due to the lack of heat treatment, it will retain all useful vitamins. But keep in mind that such jelly must be stored in a refrigerator or basement. The following recipe describes the process of preparing jelly in a cold way step by step:
Original blackcurrant jelly five minutes - step by step recipe with photo
It is not necessary to spend a lot of time preparing jelly if you use both juice and berry puree when cooking. This recipe allows you to quickly prepare a fragrant sweetness that will have an attractive appearance. How easy and quick you can make blackcurrant jelly is described in the following recipe.
The list of ingredients for a five-minute blackcurrant jelly recipe
- currant - 1 kg;
- sugar - 700 g;
- sheet gelatin - 7 g.
A step-by-step recipe for currant original five-minute black berry jelly
Cooking blackcurrant jelly does not always take a lot of time. The hostess can prepare vitamin sweetness very quickly in a cold way without cooking or by simply adding gelatin to the boiled billet. With the proposed photo and video instructions, it will not be difficult to easily make fragrant jelly for the winter. A five-minute recipe with step-by-step tips will help you cook blackcurrant jelly correctly. It is optimal for harvesting a large amount of sweetness with a minimum investment of time and effort.
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Lovers of jelly or low-calorie desserts will surely draw a few for themselves. delicious recipes from this article, because today we are learning how to make currant jelly.
Getting currants in season is not difficult, because many will certainly have a couple of bushes of this berry in the country. And even if you were not lucky enough to find a fresh berry, the opportunity to enjoy a currant dessert will not bypass you, since jelly can be easily prepared on the basis of frozen fruits.
Well, let's move on to the recipes.
Ingredients:
- red currant - 750 g;
- sugar - 500 g.
Cooking
On medium heat, heat 70 ml of water and lay the washed currant berries. We wait until all the berries begin to burst and give juice, we help them with this with a wooden spatula. Boil the extracted juice.
Add granulated sugar to the contents of the pan, mix and let it boil for another 3-4 minutes.
We filter the future currant jelly through gauze and pour into jars, cover with a nylon lid or parchment paper, and leave to solidify in the refrigerator.
Currant jelly with gelatin
You can add an unusual taste to the dish with the help of a small amount of alcohol: table wine, high-quality port wine, or currant liqueur will do an excellent job with this task.
Ingredients:
- currant - 500 g;
- powdered sugar - 1 tbsp.;
- gelatin - 15 g;
- port wine - 150 g;
- cream - 150 ml.
Cooking
Before preparing currant jelly, gelatin must be poured with 5 tablespoons cold water, or milk, and leave to swell.
We wash the currant berries and send them to a saucepan with a glass of water and 2/3 cup of powdered sugar. Bring the mixture to a boil and strain the syrup through a sieve.
To prepare the gelatin mixture for redcurrant jelly, combine port wine, soaked gelatin and 2/3 cup water in a saucepan. Cook the mixture over low heat until the gelatin is completely dissolved, and then mix with currant syrup. Pour the jelly into molds and send it to the refrigerator for 5-6 hours.
The remaining berries can be mashed, for this you should beat them in a blender along with the rest of the powdered sugar and cream.
Serve jelly, decorate fresh berries, mint leaves and currant puree.
frozen currant jelly recipe
Ingredients:
- currant - 200 g;
- sugar - 200 g;
- gelatin (granules) - 1 tbsp. a spoon;
- water - 500 ml.
Cooking
Soak gelatin in a glass of water for 1 hour. As soon as the gelatin swells, dissolve it in a water bath.
Frozen currant berries are boiled together with sugar in boiling water for 1 minute. While stirring, pour the gelatin mixture into berry syrup. We filter the base for jelly through cheesecloth and pour into molds. Let it harden in the refrigerator for several hours.
Currant jelly without cooking
Currant holds the record for the content of vitamin C, ahead of even citrus fruits in this parameter! Therefore, in order not to lose a valuable vitamin supply,
we recommend preparing currant jelly without heat treatment.
Ingredients:
- currant - 200 g;
- sugar - 250 g.
Cooking
We wash the currant and sort it out. We knead those berries that have passed the “selection” and carefully squeeze the juice out of them. Mix currant juice with sugar until the latter is completely dissolved. Pour the jelly into jars and cover with parchment lids.
Currant jelly according to this recipe will not be as elastic as in recipes containing gelatin, but its benefits will be much higher.
Rich and fragrant berry jelly is a very simple and tasty dessert that carries a piece of a sunny summer rich in gifts. Jelly made from natural fruits and berries is not only very tasty, but also very healthy. There are several ways to make natural jelly. You can boil fruits or berries and puree them - so the jelly will be thick, with a berry mass and with a very rich taste. And there is a way to prepare a more familiar jelly to us - light, tender and melting in the mouth, while the taste will also be rich, but more attractive in appearance. It is also worth remembering that real jelly made from dark berries and fruits will not be as transparent as synthetic sachet options.
Products:
The number of products is indicated for 7-10 servings, depending on the size of the bowls.
- frozen strawberries - 700 gr.;
- frozen currants - 300 gr.;
- sugar - 150-200 gr.;
- gelatin - 25 gr.
Cooking method:
| A kilogram of frozen berries should be put in a saucepan, pour cold water and cook for 30 minutes. Then turn off the heat, cover the pan with a lid and let it brew for 1 hour. Approximately 1.5–2 liters of water will be required per kilogram of fruit. I’ll say right away that with such proportions of jelly, a very rich sweet and sour is obtained. | |
| Strain the infused compote through a fine sieve, we do not need the pulp. Pour 200 ml of compote into a separate container and heat it, but do not bring it to a boil. |  |
| Pour 25 gr. into the heated compote. gelatin, stir and leave to swell for about 15 minutes. Then again put the container on the weakest fire and, stirring, heat until all the gelatin has completely melted. It is important that the compote does not boil! |  |
| In the rest of the compote, add 150-200 gr. sugar and stir until the sugar is completely dissolved. By the way, most of it can not be heated, even if it has had time to cool completely. |  |
| Now pour the compote with gelatin into the sweet compote in a thin stream, while stirring constantly. |  |
| Pour the finished liquid mass into cups or bowls and put in the refrigerator until completely solidified. The smaller the container for the jelly, the faster it will thicken. |  |
| When the jelly in the molds thickens slightly, you can add fruits or berries for decoration. |  |
This jelly is sure to cheer you up and remind you of summer!
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Take 150 g of red currant, 0.5 cups of sugar, 1 tbsp. a spoonful of gelatin, 1.5 cups of water
Now it remains to thoroughly mix the ingredients until the sugar is completely dissolved.
Jelly with red currant without gelatin
And she also has a high gelling ability, so for the winter, not only compote or jam is made from berries, but also the most beautiful delicious jellies and saw.
- 1 glass of water.
- If you don’t want to think about the fact that redcurrant jelly can go bad, then you need to use a different recipe. This hot way, which involves heat treatment of the product. Its calorie content will be slightly less. For him we need:
Redcurrant jelly is a favorite dish for many children and adults. They can be enjoyed just like that or used in culinary experiments. For example, there is more than one recipe for cooking confectionery, soufflés and creams, cocktails and ice cream, fruit salads and fruit drinks, which include gelled jam. In order to replenish vitamins in winter with the help of those substances that are carefully stored in berries, redcurrant jelly is served along with dumplings and cottage cheese, pancakes and casseroles, cereals and pancakes. It's nice that the calorie content of the delicacy is low, so it will not harm the figure.
In a sterilized container, pour well-washed fruits (possible with twigs) up to half the volume, then pour boiled water to the neck hot water, temporarily cover with lids and wait half an hour. Drain the entire contents of the jars into a saucepan, pour sugar and, when it boils, cook for about 5 minutes. During this time, add a third of a bag of vanillin to each container, pour the currant compote into jars and twist it with sterilized lids, then turn it upside down, close it with a blanket and wait when the workpiece cools down.
We wash the currant and sort it out. We knead those berries that have passed the “selection” and carefully squeeze the juice out of them. Mix currant juice with sugar until the latter is completely dissolved. Pour the jelly into jars and cover with parchment lids.
Sugar - 200 g;
Currant jelly with gelatin
Currant - 500 g;
Lovers of jelly, or low-calorie desserts, will surely learn some delicious recipes from this article for themselves, because today we are learning how to make currant jelly.
- It is necessary to pour gelatin for 30 minutes with cold (well, you can use room) water. Sort the red currant, rinse with warm boiled water, shake off and rub through a sieve. Pour the cake remaining in the sieve with hot water and boil for 10 minutes. Strain the prepared red currant broth, dissolve sugar in it, heat to a boil. Remove the foam from the surface of the syrup and introduce the prepared swollen gelatin into it. Stir thoroughly so that the gelatin is completely dissolved. Pour in the previously squeezed redcurrant juice, strain, pour into molds and cool in the refrigerator.
- In this case, it is important to use a wooden spoon.
- This shrub came to us from Europe. It is interesting to find out what recipes they use for harvesting for the winter. Each country boasts its own culinary traditions. For example, in Germany, redcurrants are most often used to prepare cake fillers, which are wonderfully in harmony with custard or meringue. In Scandinavia, the berry is preferred to be used as part of fruit soups and puddings.
- Let's weld first sugar syrup, in which we lower the washed berries, taken from the branches. After boiling, it is necessary to boil the jam, no longer than five minutes. After that, the five-minute jam is stirred with a wooden spatula, and then again placed on the fire.
- 1 kg of sugar;
To prepare a dessert, you can use a recipe according to which a delicacy is prepared without boiling red currants. When choosing this technology, the product will retain more useful substances. True, it is worth storing the workpiece in a cold place.
To get a fruit drink, you will need about 50 g of sugar and half a liter of water for every half a kilo of berries. First, we grind the berries with a wooden pestle in a mesh colander over any deep container, remove the juice (about 300 grams per kilo of currants) to the side, and pour the cake with water and cook with sugar for about 5 minutes after boiling. We filter the resulting "compote" and, having cooled, mix with fresh juice. We bottle it and put it in the refrigerator until the next holiday or for the winter.
Currant jelly according to this recipe will not be as elastic as in recipes containing gelatin, but its benefits will be much higher.
gelatin (granules) - 1 tbsp. spoon;
powdered sugar - 1 tbsp.;
frozen currant jelly recipe
Getting currants in the season is not difficult, because many will certainly have a couple of bushes of this berry in the country. And even if you were not lucky enough to find a fresh berry, the opportunity to enjoy a currant dessert will not bypass you, since jelly can be easily prepared on the basis of frozen fruits.
- In advance, whole redcurrant berries or other fruits or berries can be put into molds to taste. You can use fresh or canned fruits or berries.
- After that, you can lay out the berry puree in sterilized jars. Close them with sterilized polyethylene lids. Store such jam in a cold place.
- Jam, jam, redcurrant jelly are rich in vitamins and tasty
- We lay out the finished jam in jars and roll up
1 kg currant;
To test this recipe, you need to take the following ingredients:
Very often, various berries and their pure juice are necessary for treatment colds, and among them, red currant is especially valuable because it has many useful qualities.
Currant jelly without cooking
Among all kinds of medicinal plants, red currant occupies not the last place, while it differs greatly in both composition and properties from black currant. The easiest way is to leave the berries in their original form and freeze if your refrigerator has a quick freeze function. In the absence of such, you can prepare red currants in syrup made from part of the berries. They pour the remaining crop without twigs in containers, after which they remove the blanks for the winter in the refrigerator.
water - 500 ml. gelatin - 15 g;
- Well, let's move on to the recipes.
- (By the way, I went even further! I put a few molds in the freezer and got the most delicious popsicles in the world!)
If you are interested in the most simple recipes, that is, such and among those that relate to the processing of red currants. For example, you can try jam without rubbing.
In the winter cold, we warm ourselves with a seagull, under which it is great to eat a jar of jam. Let's cook it from the "berry of health" - that's what the people call small bright fruits. Using proven recipes, you can make red currant blanks that no one at home will be able to refuse.
This cooking procedure must be repeated three times. After that, the blanks can be quickly sent to jars and rolled up. We wrap the jam until it is completely cool, and then place it in the pantry or other place for storage.
womanadvice.ru
Red currant - preparations for the winter of healthy sweet berries
What can be cooked from red currant
0.5 liters of water.
- 4/5 cup redcurrant juice;
- It is an excellent hemostatic agent, diaphoretic, and also saves with fever.
- Planting red currant
Cooking
port wine - 150 g;
Harvesting red currants without heat treatment
Ingredients:
We do not cook, we twist the cleaned through a juicer and mix with sugar.
The berries must be separated from the twigs, washed, covered with sugar and brought to a boil.
Compote and juice from red currant
But first, let's talk about the distinctive features of working with this berry. In general, in making jam, it is no more difficult than others.
Five-minute jam is an invaluable source of useful trace elements and vitamins, and it is very tasty. Due to the fact that there are a lot of gelling substances in red currant, it will resemble jelly in consistency, and its calorie content allows you to use a treat during a diet.
We begin work with the processing of berries. It needs to be washed, dried and removed from the branches. After that, we combine the red currant with water and put on fire. As soon as the first signs of boiling appear, immediately turn off the stove.
We prepare currants in our own juice and in the form of sauce
1 glass of sugar with a slide. Indispensable for diabetes, especially if prepared without added sugar. It is this recipe that will be offered further. Redcurrant top dressing
Soak gelatin in a glass of water for 1 hour. As soon as the gelatin swells, we dissolve it in a water bath.
cream - 150 ml.
redcurrant - 750 g;
Red currant jam
Wash, pick berries. Mash, add a little water. Put on fire, stirring. After boiling, keep on low heat for 15-20 minutes. Cool down. Rub through a sieve or squeeze juice in gauze. Boil juice in proportion with sugar 1/1 for 15-20 minutes. Pour into banks.
And for him we need to take:
The only difference is that traditionally the fruits are ground through a sieve when harvesting stocks, as most recipes require.
Some hostesses, when they first try out a recipe, worry that the delicacy will not harden. You can calm them down - even if something like juice remains in the jar in the first hours after preparation, most likely, after a day it will already have that desired mass. However, in some cases, the gelling process takes even longer, and the blanks take on their final form within a week.
nasotke.ru
Red currant jelly without cooking - quick recipe
Features of cold preparation of a bright and healthy treat
Add sugar to a homogeneous mass and bring to a boil.
The berry must be washed and separated from the branches
So, all we need is well-washed berries without stalks. We put them in an enamel pan and heat them over low heat, or better - in a water bath until juice is formed. Next, we transfer the hot berries to sterilized jars and lightly crush them so that all the currants are immersed in the liquid. Pasteurize the container in a water bath for 20 minutes. Then it remains only to take the boiled lids and tightly cork the jars, cover them with a blanket and wait until they cool down. We clean in the cellar, pantry or on the mezzanine for the winter.
- Blueberry compote
- Boil the frozen currant berries together with sugar in boiling water for 1 minute. While stirring, pour the gelatin mixture into the berry syrup. We filter the base for jelly through cheesecloth and pour into molds. Let it harden in the refrigerator for several hours.
Cooking
Sugar - 500 g.
Use enamelware and a non-metal sieve! 1 kg of berries; This is not as difficult as it might seem, but after such work in any currant dessert you cannot find either a bone or a skin. Therefore, it will be very tender and tasty.
Some culinary experts believe that gelled jam should be made from redcurrant juice even in the process of transferring it to jars.
We have a red solution that needs to be filtered. We grind the boiled berries so that the valuable juice residues get into the mass. After cooling, filter the liquid, combine with sugar. Bring the mass to a boil, cook for half an hour, stirring all the time.
Hot way to make homemade jelly
Cooking begins with the preparation of berries. As the recipe says, they need to be washed and dried, then cut off from the branches without crushing. After that, the red currant must be mashed without using metal objects. Then we squeeze the mass through a sieve or several layers of gauze. Thus, we get natural fresh juice.
- Among other things, currant juice can be used as sour sauce To fried meat or to fish. It is very easy to prepare. The juice is completely squeezed out of the berries with the help of gauze, for which they can be put additionally in a mesh colander and crushed. Next, pour the entire resulting volume of juice into an enamel pan, add 100 grams of sugar for each liter and cook over low heat, stirring constantly. When the liquid decreases in volume and remains about 1 third, pour the resulting thickened sauce into sterilized jars and close with boiled lids. We are waiting for it to cool down, and put it in the cellar or in the pantry for the winter.
- We recommend you check out
- Currant holds the record for vitamin C content, ahead of even citrus fruits in this parameter! Therefore, in order not to lose a valuable vitamin supply,
Before making currant jelly, gelatin must be poured with 5 tablespoons of cold water or milk and left to swell.
Cooking
Juice + sugar boil for 5 minutes
1.5 cups of water;
Quick and Easy: Jelly Jam in 5 Minutes
Let's find out the most popular proven redcurrant jam recipes. The people have developed rich culinary traditions of working with this berry. Therefore, the ways of preparing delicacies are the most diverse.
To do this, the mass must be boiled until it becomes thick and viscous, and a pink coating forms on the walls of the dishes. If such a sign is found, gelled jam is guaranteed.
Now you can pour the jelly into sterilized jars. Putting a tablespoon of sugar under the lid in blanks, roll them up. We put the jars in the pantry, and in winter we use a dish to decorate the table. Beautiful jelly will become an excellent treat, and its low calorie will be the key to a beautiful figure.
- Now you can combine the juice with sugar until the latter dissolves.
- Currant cake can be added to dried fruits or fresh fruits when preparing compote, intended not for storage, but for quick consumption.
For the rest, there are a lot of ways to prepare currants for storage, but you need to remember: the less the berries were exposed to heat treatment the more they have healing properties. Therefore, further we will consider options, starting with the minimum number of operations and ending with more complex methods of preparing fruits for long-term storage. In short, red currants can be harvested for the winter without cooking, being simply grated with sugar or even pickled, or jam, jam, marmalade, sambuk, compote or fruit drink are made from it.
We wash the currant berries and send them to a saucepan with a glass of water and 2/3 cup of powdered sugar. Bring the mixture to a boil and filter the syrup through a sieve.
On medium heat, heat 70 ml of water and lay the washed currant berries. We wait until all the berries begin to burst and give juice, we help them with this with a wooden spatula. The separated juice is boiled.
Secrets of successful harvesting from skilled chefs
Redcurrant jelly is the only jelly that is prepared in a "raw" way. No water and no heat treatment. Close with wax paper and store in the refrigerator.
1.2 kg of sugar.
Many housewives are very fond of jam recipes in which the berries are not subjected to heat treatment. They are not only easier and faster to work with: due to the absence of thermal effects, the maximum of vitamins and microelements remains in the fruits. To do this healthy treat from red currant, we need the following ingredients:
Finally, consider one more piece of advice. Using any cooking recipe, it is worth boiling red currant blanks in a low dish. The ideal gelled jam or raw jelly will turn out in a wide basin - the liquid will boil away faster from it, and the mass will solidify.
ProReception.com
Redcurrant - preparations for the winter
- If you want to make homemade preparations in a minimum of time, you can use a quick cooking recipe. In fact, we get a five-minute gelled jam. It will be no less tasty and very useful.
Interesting and useful facts about ruby red berries
To speed up the process, the recipe allows you to slightly heat the mass. However, it cannot be boiled, and it should not be brought to a hot state.
The most common preparations of berries are, of course, all kinds of jams, jams, marmalade, and preserves, without which not a single season of spins can do. Here, with the recipe of the latter, we will begin the next short list of ways to prepare red currants. So, let's start with the simplest - grinding berries with sugar. To do this, we need 1.8-2 kilos of granulated sugar for every kilogram of fruits, given that red currants are slightly tart and have a slightly sour taste. We clean the berries from leaves and twigs, after which we rinse them well under cold water. We are waiting for them to dry completely (we do not need excess liquid in the workpiece), after which we pour half the required amount of sugar on each kilogram of fruits and grind.
Ingredients:
To prepare the gelatin mixture for redcurrant jelly, you need to mix port wine, soaked gelatin and 2/3 cup of water in a saucepan. Cook the mixture over low heat until the gelatin is completely dissolved, and then mix with currant syrup. Pour the jelly into molds and send it to the refrigerator for 5-6 hours.
Cooking delicious and tender jam
Add granulated sugar to the contents of the pan, mix and let it boil for another 3-4 minutes.
It doesn't need to be cooked. I scroll a berry through a meat grinder. I'm squeezing juice. For 1 liter of juice 800 grams of granulated sugar. This ratio gives a very good jelly. Stir thoroughly, until the sand dissolves and immediately lay out in sterilized jars, it will seize, air will not get in. And if you lay out the jelly already, then there will definitely be a problem with air bubbles. I store in the refrigerator, the top of the jelly can be lightly powdered mustard powder This will prevent mold from growing. A frequent guest in unboiled berries.
This jam recipe is quick and easy to make. First you need to wash and dry the berries. Then we make syrup from sugar and water. When it boils, we gradually begin to introduce currants into it. Then we bring the jam to readiness and close it in the usual way.
1 kg of berries;
6 Redcurrant jelly jam
Maximum benefit in no-boil jam
We warn you that five-minute jam is not cooked for five minutes. It will take a little more time, and the calorie content of the dish will be 295 kcal. This treat will cook faster and easier than regular redcurrant jelly.
- Let the juice be barely warm, and the cook needs to stir it, helping to dissolve the sugar.
- Traditionally, in order to make jam, red currants are ground, but here we will look at a way to keep the berries intact. To do this, we take approximately 1.2 kilos of granulated sugar and one and a half glasses of water for each kilogram of fruit. Fill in enamel saucepan sugar with water, bring to a boil and prepare the syrup, into which we then gently lower the berries in small portions. Cooking time - 5 minutes, then just as carefully pour the jam into sterilized jars with a ladle and close with boiled lids or parchment. Store blanks for the winter, preferably in a cool place.
As the mass softens, gradually add the remaining sugar, leaving a little for twisting. Then we lay out the currants in sterilized jars, cover with a thin layer of sugar and close. Storage preferably in a refrigerator or cellar. In a similar way, jelly is made without cooking, but first you need to grind the berries in a blender and only then mix it thoroughly with sugar, which must be taken in a 1: 1 mass ratio. We remove the finished mass in the refrigerator for 3 hours, and then beat the chilled one again in a blender and transfer it to sterilized jars, close and put it in a cool place.
Currants - 200 g; You can make puree from the remaining berries, for this you should beat them in a blender along with the rest of the powdered sugar and cream. Serve the jelly, garnishing with fresh berries, mint leaves and currant puree. Strain the future currant jelly through gauze and pour into jars, cover with a nylon lid or parchment paper, and leave to solidify in the refrigerator.
A simple and quick way to prepare blanks for the winter
RAW RED CURRANT JELLY. Squeeze redcurrant juice and mix with sugar (1 liter of juice-1kg of sugar, stir until completely dissolved. Pour into sterilized jars, close with plastic lids. Store in a cool place.
Remembering the high tendency for gelling that this berry has, let's study recipes on this topic. In cooking, there are different options for making jelly of amazing beauty. Moreover, you can use both one and several varieties of currants in different proportions.
2 kg sugar.
- Although redcurrant is a close relative of blackcurrant, there are significant differences between them. They are not only in color or cultivation technology: the fruits of these shrubs have a different composition, therefore they differ in their properties.
- Let's look at the recipe to find out what ingredients we need for one kilogram of red ripe currants;
- When the syrup is ready, the cooking process is practically over. It remains to pour it into sterilized jars and cover with polyethylene roofs. Thus, the prepared redcurrant jelly can be preserved until spring, if it is put in the refrigerator or taken to the cellar.
Very tasty jam, in which red currants are harvested for the winter by many housewives, since its storage does not require special conditions. To begin with, we need a large saucepan filled with water almost to the top. After the water boils, we lower the colander with berries for blanching into the pan. We repeat the procedure until the entire crop of currants passes through boiling water. We transfer the processed fruits to an enameled basin, pouring 1.5 kilos of sugar for each kilogram and pouring 0.4 liters of water (also for each kg). Bring to a boil, stirring constantly, cooking time - until the volume is reduced by 2 times. We lay out in sterilized jars, which we lower into a pot of boiling water (there should be a folded towel at the bottom) for 15 minutes. We close the lids.
Bright red currant jelly: cooking methods
Interestingly, harvesting red currants for the winter can be done by pickling, that is, we need the same amount of sugar and 100 grams of vinegar, as well as half a liter of water for 1 kilogram of berries. We sterilize liter cans, in each we put 5 cloves, cinnamon and allspice in small quantities, after which we put the berries, leaving a couple of centimeters on top (on the "shoulders" of the cans). We mix vinegar with water and heat until bubbles form, that is, until a slight boil, after which we pour currants with ready-made hot marinade and close with sterilized lids. We turn the jars over, cover with a blanket and wait for cooling.
ProReception.com
How to cook redcurrant jelly?
Amalia Zolotnikova
Sugar - 250 g.
Ingredients:
You can add an unusual taste to the dish with a small amount of alcohol: table wine, high-quality port wine, or currant liqueur will do an excellent job with this task.
Squeeze the juice from the currant, add sugar to taste. Dissolve gelatin in water and mix with currant juice. Place in the refrigerator and wait until the jelly forms (usually 3-4 hours, depending on the amount of gelatin used).
I do this:
Alexander Nikishin
We begin work on jam with the processing of berries. They need to be sorted out, washed, dried, and then chopped. This can be done with a meat grinder or blender. After that, the mass is ground through a sieve and sugar is added to it.
Irena
It is curious that the amazingly beautiful berries that seem to glow in the sun on a summer day, our ancestors, until recently, much more appreciated for their healing abilities, and not for their taste. Therefore, red currants were grown in larger quantities than black currants.
1.5 kg of sugar;
Irina Raspopova
This dish is shown even if you follow a diet - its calorie content is 271 kcal. Raw jelly can be used during a cold. In a matter of seconds, a healthy vitamin drink is prepared from it.
Tatyana Egorova
And finally, redcurrant jelly is beautiful and delicious preparation. Pour the berries in an enamel saucepan with cold water (0.5 liters per kilogram), put on gas and bring to a boil, during which time the berries will give juice. As soon as bubbles appear on the surface, remove the container from the stove and filter over another pan through a sieve. Next, grind the currants over a container with a decoction. We squeeze the cake, putting it in a gauze bag, then once again filter all the cooled liquid through a sieve, add sugar 1 to 1 and bring to a boil, cook for 30 minutes and pour into sterilized jars. Before covering with boiled lids, we pour a layer of sugar to the rim, then we twist it and put it in the pantry for the winter.
Petrova
Even in winter, not to mention the hot summer, it’s nice to quench your thirst with some kind of fruit drink, and compote is great for this. It can also become a decoration. holiday table. To prepare it from red currants, we need about 300 grams of sugar and 1 sachet of vanillin for 3 three-liter jars for each kilogram of berries.
Where and how to plant currants Where to plant currants
