Redcurrant jelly in a blender. Delicious red currant jelly. Red currant - preparing healthy sweet berries for the winter

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 agar-agar 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 redcurrant jelly without cooking

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

1. Then dry the currants well so that no remaining water gets into the final product.
2. 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.
3. Then carefully squeeze the resulting mass through thick gauze or a sieve.
4. The juice for making jelly is ready.
5. 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.
6. Pour the finished syrup into containers and close.
7. The resulting sweetness will be stored until spring without significant loss of taste and benefits.

How to make 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:

1. Before starting preparation, soak the gelatin in warm water for 35 minutes. Take about 1 glass of water per 1 tablespoon of the substance.
2. After the gelatin has completely dissolved, add sugar, bring to a boil, and let cool slightly.
3. Grind the pre-washed and dried berries through a sieve and strain well.
4. Mix the squeezed juice with a warm gelatin solution, to which add lemon juice.
5. 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.
6. Pour the resulting product into the container until it cools completely.

Cold currant jelly recipe using 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”:

1. 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.
2. Put water on the fire and gradually add sugar to it (the amount can be reduced if the fruits are sweet).
3. Pass the prepared berries through a juicer; mechanical processing is very fast. The juice is pure and can be used without additional filtration.
4. Mix the resulting product with sugar syrup, bringing to a homogeneous consistency.
5. Sterilize the container before storing.
6. Pour the resulting treat into jars (roll up tightly).
7. The finished dish will be stored in a cool place for up to 12 months.

Berry jelly from red and black currants 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:

1. 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).
2. Thoroughly peel the black currants (following the red currant example) and leave them whole.
3. 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.
4. 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.
5. Pour the dish after it has cooled to room temperature, turning the jars over 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:

1. Peel and rinse the berries under running water, remove all roots and rotten fruits, because of which the jelly runs the risk of molding.
2. Soak the gelatin in warm boiled water for 30-40 minutes.
3. 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.
4. Let the liquid stand for 15 minutes, check the quality and completeness of the sand dissolution. If necessary, repeat the procedure.
5. Mix dissolved gelatin and juice.
6. The jelly-like dessert is ready, all that remains is to pour it into containers.

How to cook 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:

1. Prepare the berries.
2. Wash and dry the oranges, cut the cuttings.
3. Pass the currants through a juicer.
4. Grind the citrus fruits in a meat grinder or blender.
5. Mix the resulting puree and juice, adding sugar.
6. 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.
7. Let the jelly cool and pour into a sterile container. Place the preparations in the refrigerator.

Making homemade jelly with agar-agar through cheesecloth

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:

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

Diet 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:

1. First, soak the gelatin for 40 minutes in warm water.
2. While the soaking time has passed, peel and rinse the berries well. Don't leave cuttings on them, which will ruin the whole batch.
3. Mix fructose with wine.
4. Crush the currants using a wooden pestle in a mortar.
5. Pour gelatin into the resulting liquid syrup and add fructose.
6. 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 recipe: making gelled jam without heat treatment

Red currant jelly is a storehouse of vitamins, the main part of which can be lost during heat treatment of berries or fresh juice. Use proven and reliable recipes for making gelled jam without exposure to high temperatures. Watch the video recipe below with step-by-step instructions on how to make jelly without cooking. This method is very practical and accessible, it takes less time and effort. You will be able to pamper yourself and your household with a fragrant, healthy delicacy.

It is cultivated mainly for the purpose of canning for the winter. This is due to the fact that this variety of currant is much more sour.

In addition, due to the pronounced tendency to gel, red fruits are used to make not only jam, but also jam and jelly.

Both fresh and canned, it is very useful: the berry contains vitamins C and P, organic acids, as well as fruit sugar (fructose). Today we bring to your attention a classic recipe for jelly from, which can be prepared for the winter.

Kitchen appliances and utensils

A variety of cooking utensils and equipment help turn a banal culinary process into an exciting creative activity.

In the process of making jelly you will need:

• half-liter glass jar;
• seaming cover;
• Sealing key designed for hermetically sealing glass jars for home canning;
• plastic colander or paper towel for drying;
• metal masher, necessary for mashing berries;
• a metal colander with a handle for separating skins and seeds;
• enamel container for cooking jelly;
• a slotted spoon to remove foam from the surface of the jam;
• wooden spatula for stirring sugar syrup;
• funnel (hole diameter 6.5 cm) - special with a wide neck, making it easier to fill the jar with the prepared broth.

Important! Pay special attention to the choice of seaming caps: they should be free of defects, and their structure should be uniform.The best option is a set of vacuum lids (such lids will last you much longer).

Required Ingredients

To make red currant jam-jelly for the winter at home, you will need the following ingredients:

• red currant - 900 g;
• granulated sugar - 700 g.

These are all the products that we will need to make healthy jam-jelly. This quantity of products yields a little more than 1 half-liter jar of treats.

Features of product selection

Let's dwell briefly on the features of choosing products for jelly.

In this case, the main rule for choosing red currant fruits is the selection of large-fruited varieties, including:





Thanks to large-fruited varieties, your preparation will have the most optimal consistency, and the taste of the delicacy will be more pronounced. In addition, due to the relatively large size of the fruit, making jelly will be much easier.

It is also necessary that the fruits selected for cooking for the winter have time to ripen. And so that the product does not spoil quickly, the berries must be freshly picked.

If you have your own harvest, it is advisable to pick berries in dry, clear weather, or wait until the dew has completely disappeared from the bushes. As for sugar, regular white granulated sugar will do.

How to make jelly: recipe with photo

Let's move on to the step-by-step preparation of a simple recipe for red jelly for the winter. In order for the finished jelly to be beautiful in appearance and appetizing, the preparation must be done according to all the laws of culinary science.

Carefully sort through the red currant fruits and remove unsuitable specimens. Then rinse the berries thoroughly (preferably in small parts). Next, pour the currants into a colander to allow the water to drain, or dry with a paper towel.
The next mandatory step is to remove the stalks. Only now the berries are ready for further processing.

Did you know? In Latin, red currant is called "Ribes rubrum". The history of this name is interesting. The ancient Arabs had a special tradition- they ate a large amount, without this herb any dish seemed tasteless to them. And the Arabs called it “ribas”. In 711, when the Arabs conquered Spain, they could not find their beloved one in this territory. Then the Arabs paid attention to the red fruits, which have a pleasant sour taste, slightly reminiscent of the aroma of rhubarb. The Arabs began to call red currants “ribas”; the name stuck and became official for this plant.

Pour the currants into the pan and add a third of the granulated sugar to it. Shake the pan slightly to mix the berries and sugar.

To release the juice from the berries, lightly press the contents of the pan with a metal masher, then leave at room temperature for 1–1.5–2 hours. If you want to speed up the process, you can place the pan on the stove with very low heat.

So, after 2 hours the mixture became liquid. Now the workpiece must be ground through a metal colander. This procedure allows you to remove the skin and seeds that we do not need in the jelly.

To prevent the pulp from disappearing, transfer it to a decanter, fill it with clean filtered water (0.5 l) and leave to infuse (you will get a tasty drink).

A guarantee of high-quality red currant twist for the winter is the correct adherence to the recipe for preparing sugar syrup.

The process of cooking sugar mass for jelly is quite simple. To do this, pour the strained juice into a large saucepan, place on the stove over low heat and gradually add the remaining sugar (in portions, stirring with a wooden spatula).

Granulated sugar is needed not only for sweetness - it is also an excellent preservative. In a sweet environment, bacteria lose the ability to develop, which is why jam has a long shelf life.

You need to keep an eye on the syrup over the fire so that it doesn’t boil over. The fire under the container should be low; the syrup should not boil too much.
Be sure to remove any foam from the surface of the broth. However, you should not remove the foam from the moment it appears, since in this case it will form again and again.

So, bring the broth to a boil. Let it simmer for another 3-4 minutes. To preserve vitamins in the product, avoid overcooking the mass. When cooked, the decoction has a natural aroma and a hint of red currant.

It is necessary to learn how to correctly determine the degree of readiness of the syrup: it is ready if the foam collects in the center of the container, and droplets of the broth do not spread over the plate.

Spilling and seaming

The optimal container for rolling jelly is considered to be a half-liter glass jar. The choice of a small jar is due to the fact that after opening the jam cannot be stored for a long time.

Two sisters are green in summer. One turns black in the fall, and the other turns red. We are talking about currants. This berry has an unforgettable aroma and rich taste. And you can talk about its benefits for hours. Today we will prepare red currant jelly - both a dessert and a delicious preserve that will warm you up on a winter evening.

If you love currants, you will also set your teeth on edge

Red currant jelly for the winter is a real storehouse of vitamins. In summer you can enjoy this berry to your heart's content, but in winter it is impossible to find it. Of course, the easiest way is to freeze currants. But how many berries can you fit in your freezer?

But conservation is another matter. Before we share the best and proven recipes, let's discuss some aspects:

• currant berries must be carefully sorted, removing twigs and other debris;
• washed currant berries are dried on gauze so that excess moisture evaporates;
• currants need to be crushed in a blender or juicer;
• metal objects are prohibited, since an oxidation reaction may occur, which will worsen the taste of the berries;
• To thicken the consistency of the jelly, you can add agar-agar or food gelatin;
• add granulated sugar to your taste;
• the syrup is preserved in its pure form, and the cake is squeezed through cheesecloth;
• containers for preservation must be sterilized;
• Until the jelly cools completely, keep it in a warm, secluded place;
• If you can preserve jelly using a cold method, it is better to store it in the refrigerator.

Jelly “Five Minute”

Let's start our culinary excursion with the simplest way to prepare currant jelly. First, boil the berries, then chop them, squeeze out the syrup and pour it into jars. A little advice: it is better to infuse the jars upside down and wrap them in a warm blanket or blanket. This jelly will retain its original taste and benefits until spring.

Compound:

• 0.4 kg of red currants;
• 0.5 kg granulated sugar;
• vanilla - to taste.

Preparation:

• Let's do the painstaking work and sort through all the berries. It's boring, languid, but worth it. Place the berries in a deep bowl and rinse thoroughly.

• As soon as the berries have given up excess moisture, add granulated sugar.

• Place the mixture on low heat and simmer until it boils.
• When the first bubbles appear on the surface of the currant mass, remove it immediately from the stove.

• At this stage, add vanilla for flavor.
• After cooling, put the jam back on the stove and bring to a boil.
• We will repeat the same algorithm again.
• Place the jelly that has cooled after the third heating into a blender bowl and grind until a mass of homogeneous consistency is formed.

• Now pour the jelly into sterilized jars, close the lid and put it in the refrigerator for storage.

Currant rainbow

Red currants in the form of jelly for the winter can be stored for a long time without cooking, but this is not all of its advantages. Without subjecting currant berries to heat treatment, you can preserve maximum of their beneficial properties. Be patient, since the most important and time-consuming part of the work is squeezing the juice.

Compound:

• 2 kg of currant berries;
• 1.8-2 kg granulated sugar.

Preparation:

• We have already worked in the garden and harvested red currants. The berries were sorted, washed and dried.
• Now we simply cannot do without the help of a kitchen gadget. Take a juicer or blender and turn the currants into puree.

• Then take gauze or nylon fabric and fold it several times. Manually, using maximum effort, squeeze the juice out of the puree. We don't need the cake, we can throw it away.

• When the whole mass has been processed, mix the juice with granulated sugar.
• We will stir the sugar vigorously and with a smile until it is completely dissolved. On average, stirring will take 10 minutes.

• Before your eyes you will see how the juice turns into aromatic and incredibly tasty currant jelly.
• Now the jelly needs to be placed in sterilized containers and placed in the refrigerator. Or you can immediately eat a couple of spoons.

Do not forget that red currants have a peculiar sourness. Cold process jelly allows you to use any amount of granulated sugar. It all depends solely on your taste preferences.

Enjoy a delicious and healthy dessert

A festive feast always ends with dessert. Cakes, pastries and other delicacies are already boring, and sometimes you want something unusual. Why not make aromatic currant jelly with the addition of grapes?

Compound:

• 1 tbsp. currant fruits;
• 2 tbsp. l. gelatin;
• 6-8 pcs. grape berries;
• 1 ½ tbsp. water;
• 2 tbsp. l. granulated sugar.

Preparation:

• Pour water at room temperature, about half of the required amount, into a bowl.

• Add food gelatin and stir everything vigorously with a spoon.

• After mixing, leave the mixture to swell for 15-20 minutes.

• Let's prepare the currants in the usual way.
• Place them in a thick-walled bowl, add water and granulated sugar.
• After mixing, put the fruit mixture on the fire and bring to a boil.

• Now we can set the currants aside until they cool completely.
• Let's strain the syrup.
• Place the mixture in a separate bowl and knead thoroughly until it reaches a puree consistency.

• Add the swollen gelatin mass to the syrup and mix.

• A little advice: if the gelatin has not completely dissolved, keep it in a water bath for just a couple of minutes.
• Place grapes and currant puree in a beautiful bowl.

• Pour the prepared currant syrup over everything.

• Place the jelly in the refrigerator and wait until it hardens.
• But now you can serve such beauty to the table.

Currant mix

If you want to enjoy the aroma of this berry, try making jelly by combining red and black currants. The secret ingredient of this delicacy is wine.

Compound:

• 1 kg of red currants;
• 500 g black currants;
• 1.5 kg granulated sugar;
• 100 ml white wine.

Preparation:

1. We carefully sort out the currants.
2. We wash the black currant berries, lay them out on gauze and dry them.
3. Now let's deal with red currants. We need to grind it to a puree consistency. Use a kitchen gadget.
4. Then squeeze out the currant puree through a piece of gauze and get the purest natural juice.
5. Mix the juice with granulated sugar, add whole blackcurrants and stir thoroughly.
6. To make the sugar crystals dissolve faster, you can heat this mixture to 40°.
7. At the end we will add wine. Alcohol will improve the taste of currant jelly.
8. We put the jelly into jars and roll up the lids.
9. Tip: To playfully place the berries in the jar, roll them after closing.

Panacea for the winter blues

Currant jelly is a very healthy food. Have you ever tried this delicacy with oranges? The taste of such a dessert cannot be described in words. In addition, you will receive a huge dose of vitamins and support your immunity during the cold period.

Compound:

• 1 kg of oranges;
• 5 kg granulated sugar;
• 5 kg of red currants.

Preparation:

• Let's prepare berries and citrus fruits. To prevent oranges from becoming bitter, the zest must be scalded with boiling water.
• If desired, you can peel the fruit and chop only the pulp.
• Grind the oranges and currants to a puree consistency.
• Mix both masses and season everything with granulated sugar.
• Place on moderate heat and simmer for a few minutes.
• We focus on how the granulated sugar dissolves.
• If you cook this jelly for too long, all the vitamins will evaporate.
• The jelly is ready, all that remains is to place it in sterilized containers and roll up the lids.

Red currants contain quite a lot of pectin, so in order to thicken the juice and puree obtained from it, you do not need to purchase or add additional components. A berry, sugar and a little time is all you need to make redcurrant jelly for the winter.

Cooking features

In order to prepare tasty and healthy red currant jelly, which can be stored for the winter without fear that it will spoil, a number of points should be taken into account.

• Regardless of the conditions under which currant jelly is stored, it should be made from good, undamaged berries. The berries should first be sorted and washed. Some people believe that there is no point in removing the stems from the berries, since the currants will still be ground through the sieve. In fact, for better preservation of the delicacy, it is still better to remove the stalks in advance.
• The container in which the jelly will be prepared must be dry and clean. Aluminum cookware is not suitable due to its ability to release toxic substances during oxidation. Stainless steel, enamel, wood and ceramics, as well as plastic can be used safely.
• Currant jelly is stored in glass jars, which must not only be washed well, but also sterilized and dried before filling. If the product was prepared without heat treatment or it was minimal, it can only be kept in a cool place, preferably in the refrigerator. Heat treatment allows the jelly to be stored at room temperature, provided that it is sealed tightly.
• You need to put the jelly into jars before it has time to thicken, so they need to be prepared in advance.
• In order for jelly made without cooking to “set”, you should not put it in the refrigerator immediately. It's better to do this in a day. You should not leave cold-prepared jelly at room temperature for a longer period.

The technology for preparing jelly is described in more detail in the recipes, on which, in particular, the storage conditions of the sweet preparation depend.

Classic redcurrant jelly recipe

Composition (per 1.5 l):

• red currants – 1 kg;
• sugar – 1 kg;
• water – 0.2 l.

Cooking method:

• Sort through the currants, remove the stalks and debris, bruised and rotten berries. Rinse the rest in running water.
• Place the berries in a bowl or large bowl. It is better to give preference to dishes that are as flat and wide as possible - this way the heating and evaporation area is larger, which significantly saves the time of preparing jelly.
• Pour water over the berries, place the basin on the fire and heat until the berries begin to burst and release juice.
• Strain the currant juice, squeeze it out of the remaining berries, placing the berries in a sieve and rubbing through it with a wooden spatula. Try not to press too hard to avoid getting the berry skin into the jelly. If there is a lot of cake left and it would be a pity to throw it away, you can cook a delicious compote from it by adding sugar, water and a little citric acid.
• Add sugar to currant juice and stir.
• Cook the jelly over low heat, stirring constantly until it thickens. After 15 minutes, the berry mass will decrease in volume by about a third.
• Divide the jelly into the prepared jars before it cools and seal them. Turn the jars over and wrap them up. After a day, put it in the pantry - this preparation stands well at room temperature.

Redcurrant jelly prepared according to this recipe turns out to be very thick and sweet. It is good to use for preparing various desserts.

A simple redcurrant jelly recipe

Composition (per 1.5 l):

• red currants – 1 kg;
• sugar – 0.8 kg;
• water – 50 ml.

Cooking method:

• Sort the berries, wash and dry. Add sugar.
• Leave the berries for 10 minutes, stir – the sugar should become moist.
• Pour some water into the bowl with the berries and place it on low heat.
• Cook for 10 minutes after the water boils.
• Transfer the resulting mixture into a colander and crush it a little with a spoon to release the juice. During this time, hold the colander over a clean bowl or other similar container.
• Immediately pour the resulting mass into sterilized jars.
• Seal the jars, turn them over, wrap them up. Once they have cooled, store them.

Jelly prepared according to a simple recipe turns out to be slightly less thick and sweet than the classic one, but it also stores well.

Red currant jelly “Pyatiminutka”

Composition (per 1.5 l):

• red currants – 1 kg;
• sugar – 1 kg.

Cooking method:

• After sorting and washing the berries, add sugar to them. Leave for 15–20 minutes.
• Sterilize the jars.
• Mix the berries with sugar and place the container with it on the fire. The fire must be strong enough, and the berries must be constantly stirred.
• Cook for exactly 5 minutes after boiling.
• Rub the berries through a sieve, making sure that nothing unnecessary (skins, twigs, if they were not removed immediately) gets into the jelly. It is better to leave more cake than to spoil the workpiece.
• Place into jars and cover with boiled plastic lids.
• Leave the jelly at room temperature for 18–20 hours, then put it in the refrigerator for the winter.

The jelly prepared according to this recipe turns out to be very tender. The minimum heat treatment time allows you to preserve a significant part of the vitamins present in red currants.

Housewives, without exception, know such a sweet and incredibly healthy delicacy - red currant jelly for the winter, which is a real warehouse of vitamins. Everyone tries to prepare a real cocktail of vitamins, but it is best obtained without cooking, since the taste of the sour berry does not change.

By the way, red currants have an ideal effect on the health of people, including very young children. The fact is that the garden queen, which hangs on the bushes like a necklace, can help those who have been struggling with the problems of their living motor for a long time. Moreover, it is ideal for pregnant women or people who suffer from swelling of the limbs and lack of hemoglobin in the blood.

In tasty berries you can find not only potassium, but also magnesium, which transport oxygen to the human brain, which dilates blood vessels.

Red currants should be constantly consumed as food in any form by those who come into contact with radiation elements at work or live in areas with harmful environmental conditions.

It contains accumulated reserves of iodine, which have a beneficial effect on the functioning of the thyroid gland.

It is worth paying close attention to the fact that red currants help you quickly lose weight, since they are low in calories, but have a lot of vitamins that allow you to keep your body in good shape during diets. By the way, berries are also used in cosmetology, since masks can tighten the skin of the face and significantly rejuvenate the body.

You should not eat red currant jelly if a person is diagnosed with:

• poor blood clotting;
• hepatitis of any type;
• ulcers or intestinal diseases with high levels of acidity.

At the same time, the garden delicacy is not contraindicated for people suffering from atopic dermatitis or allergic reactions.

As soon as the bushes in the garden are covered with clusters of bright red berries, you should stock up on granulated sugar and water to make thick and aromatic jam. Kids simply love red currant marmalade, which is made by covering the jars with the delicacy not with sterilized lids, but with a couple of layers of parchment to evaporate excess moisture.

The most unpleasant moment in making red currant jelly for the winter is picking the berries, processing them and removing the stems. Although some people like picking fragrant berries, since monotonous work gives time to think and relax their souls in the summer sun.

As a rule, you will have to spend at least two hours preparing jelly, but two liters of the delicious delicacy will go to the cellar or pantry.

The preparatory stage for preparing high-quality and sweet redcurrant jelly for the winter is the same in all recipes, since it allows you to prepare the berries for harvesting.

To do this you will need:
pick berries;
select rotten or spoiled ones;
Place the berries without branches in a colander;
rinse the currants several times;
spread in one layer on a paper towel;
wait until the berries dry;
cook the selected delicacy exclusively in a container with a thick bottom;
purchase a large saucepan with a lid that fits tightly to the container so that excess liquid does not escape.

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.

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.

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.

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.

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 damp conditions, freeze it or re-boil it 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.

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.

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.

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.

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.

Redcurrant jelly with gelatin

Red currant jelly with gelatin will also be a welcome recipe in housewives’ collections, since it will be possible to process aromatic berries with a low level of pectin.

Required to prepare:
half a kilo of red garden currants;
three hundred grams of granulated sugar;
ten grams of gelatin (preferably instant);
thirty grams of purified water.

It is worth paying attention to the fact that the currant berries were weighed even before they were cleared of twigs and leaves. They should be washed, then thoroughly rubbed through a strainer or strained through cheesecloth, but do not reduce the mass of granulated sugar. In particular, if the mass turns out to be sour, then the amount of sugar will have to be increased, but not dramatically.

By the way, you should rub the mass through a sieve with a wooden pestle or spoon until dry cake remains, which, by the way, is ideal for cooking compote or jelly.

After the juice is ready, you should put a thick-walled pan on the fire and do not boil, but only warm it slightly. The jelly mixture with the addition of gelatin is never boiled; it is only heated to room temperature.

When the sugar has completely dissolved, add gelatin to the warm mixture, stirring until it dissolves completely. If the syrup in the jelly is too cold, then the gelatin will not only not dissolve, but will also form unpleasant lumps.

So, for everything to go with a bang, it’s worth preparing the gelatin correctly, that is:
fill with cool water;
dissolve by gradually heating in a water bath;
Boil until the gelatin drips from the spoon in a thin stream.

The gelatinous mass should be added gradually to red currant puree, cooled to room temperature. Thoroughly stir the aromatic mass and place it in sterilized jars, and then put it in the refrigerator.

Before serving this aromatic and sweet delicacy on the holiday table, you should keep it in the refrigerator for a couple of hours so that it turns into a thick jelly.

By the way, it is possible to cook red currant jelly with gelatin if the berry has been previously frozen.

It is worth taking no more than two hundred grams of frozen currants and the same volume of granulated sugar.

In order for the jelly to turn out perfectly, you should follow simple instructions:
take a tablespoon of instant gelatin;
prepare it according to the instructions on the bag;
wait sixty minutes until the mass swells;
The berry should not be defrosted, but simply poured into boiling water (half a liter);
add two hundred grams of granulated sugar and boil for about thirty seconds;
continuously stirring the base, pour dissolved gelatin into the mass;
carefully distill through a strainer or piece of gauze;
pour into jars or silicone molds;
place in the refrigerator.

Another option for how to quickly cook original jelly from a mixture of all varieties of multi-colored currants is also quite simple. For it, the housewife must pick it in the garden or purchase a high-quality berry, which may be slightly overripe.

You should prepare at least two kilos of berries, washing them and getting rid of twigs or debris that need to be filled with a small amount of warm water. Heat the mass over low heat, but not to a boil, but until steam forms.

The still hot red currants are carefully and quickly rubbed through a layer of gauze or the smallest strainer with a spoon to almost completely get rid of not only the peel, but also the seeds. Add one and a half kilograms of granulated sugar to the resulting thick juice and mix thoroughly until it is completely dissolved.

Then place it on the gas stove again, simmer lightly over low heat until all the sugar foam disappears from the surface, making the mass as transparent as possible.

When there are a couple of minutes left until the end, then fifty grams of sheet gelatin should be soaked in half a liter of water, and then warmed up a little so that the mass becomes homogeneous. After this, you will need to combine the two masses and boil them until they are mixed.

Redcurrant jelly should be as hot as possible when placed in the prepared container.
Bon appetit!