Frozen berries are great for making all kinds of jellies: with strong whole berries, with crushed soft berries, from squeezed juice with water, or from berry compote.
Frozen berry jelly can be prepared with gelatin or agar. I prefer with agar, but I will show both options. From blueberries there will be gelatin jelly, and from sea buckthorn - on agar.
The list of ingredients contains approximate ratios, that is, you still need to look at the instructions for gelling ingredients. Add the amount of sugar depending on whether sour or sweet berries will be used.
Prepare the items on the list.
Purchased berries need to be rinsed and dried a little, and if the berries were harvested personally, then ... at your discretion.
Prepare the gelatin as directed on the package or follow my instructions.
First, it must be soaked in cold water, and then heated with stirring in a water bath.
Owners of multicookers can set the "Multi-cook 60 degrees" mode and dissolve gelatin at guaranteed temperatures.
It turns out well if you heat the gelatin mass in the microwave, you need to heat the mass cyclically 2-3 times for half a minute at a power of 300-450, stirring each time.
Crush blueberries (or other strong berries) and mix with sugar water, then strain.
To prevent small seeds from getting into the jelly, then filter through several layers of gauze. Some of the berries can be left whole, let them decorate with jelly.
Mix the resulting fruit drink with the prepared gelatinous mass.
Pour into bowls or molds and place in the refrigerator.
Boil sea buckthorn or other berries in water with sugar, that is, bring to a boil and remove from heat.
Then crush the berries and strain this compote.
First dissolve the agar powder in cold water.
Then, while stirring, bring to a boil and cook over low heat for half a minute to reveal its gelling properties.
Combine the agar mass with hot berry compote, mix and pour into bowls, cups or molds. Agar jelly solidifies even when warm, but it is best to keep it in the refrigerator until serving.
Frozen berry jelly is ready.
Bon Appetit!
Currant grows in almost every garden plot, ripens in mid-summer, and breeds densely. This allows not only to enjoy the berry in season, but also to make some preparations for the winter. It is very common, in addition to jam, to make blackcurrant jelly, as well as redcurrant jelly. If any currant grows in your garden, jelly just begs for the table. Both types of currants are great for making jelly, because. in these berries the ability to gelling is increased. More acidic redcurrant, brighter jelly, but not as sweet-tart as blackcurrant. Jelly is made from it more often, but both of them are equally popular. Thanks to unique set necessary substances, currant jelly can be cooked without gelatin at all, some cooks even prefer a currant jelly recipe without cooking. When using this option, more useful substances, but it is worth storing such a workpiece in a cold place.
Currant jelly is a favorite dish for both children and most adults. You can simply enjoy this dessert with tea, or you can use it in culinary experiments. Harvesting currant jelly for the winter allows you to do this all year round, and without prejudice to the figure, since the calorie content of this product is extremely low.
In the summer season, you should think about preparing currant jelly, its recipe is very simple. Moreover, it doesn’t matter what kind of currant you have: redcurrant jelly - the recipe is as simple as blackcurrant jelly. You need to study the recipe on the site, use it as a base, and then enrich it with your experiments and innovations. In particular, some spices (cinnamon, cloves) can be used to give different flavors. But keep in mind - not all spices are suitable for a sweet dish. In winter, you will definitely praise yourself for these preparations, and will be happy to drink tea with your family with currant jelly. The recipe for the winter suggests that it is better to boil it, so it will last longer.
The no-boil recipe keeps slightly less and requires refrigeration.
For you - a few tips for cooking currant jelly:
Before bottling in jars, the jelly should be strained to avoid the ingress of unwanted solids;
The traditional ratio of berries and sugar is one to one and a half. But a deviation is possible depending on the sugar content of the crop;
In the process of cooking jelly, it must be constantly stirred in order to prevent the formation of a film that prevents the evaporation of moisture;
The jelly cooking process lasts about 45 minutes, and up to an hour;
hermetically sealed closed banks can be stored at room temperature;
The jelly can also be closed leaky with a simple plastic lid. But in this case, you need to put a piece of paper soaked in vodka on the jelly, it will not allow mold to form;
After wiping the product, the liquid fraction goes to jelly, and the remaining solid mass can be used in parts for cooking compotes. These parts can be stored in the freezer wrapped in cellophane.
With the onset of summer, a huge selection of different fruits and berries opens up, some of which can be eaten with pleasure in large quantities. There are also those that, because of the specific taste, are eaten last. Sour currant is one of them. To prevent it from spoiling, housewives make jelly jams that can be eaten in winter.
Redcurrant jelly without cooking
Berry sourness is not to everyone's taste, so preparing a delicate sweet dessert that can be eaten as an independent delicacy or added to pastries and ice cream will be a great idea. Redcurrant jelly is cooked a little slower in the cold way than by boiling. It will take more time to dissolve the sugar in this recipe. From the ingredients you will need:
- sour berry;
- sugar - 250 g.
The recipe consists of the following steps:
- Rinse the berries and free from the cuttings. There should be no foreign elements.
- For a jelly dessert, the berries themselves are not needed, only juice is used in the recipe, which should be 200 ml for this amount of sugar. Crush the round currants, rub through a sieve and pour over the liquid.
- Gradually add sugar and stir continuously. The next portion of sugar can be poured when the previous one has dissolved.
- Pour the finished thick broth into sterilized jars, tightly corking with lids.
- It is better to store the mixture in a refrigerator or other dark place with a low temperature.
Redcurrant jelly with gelatin
delicious treat it is not difficult to cook according to the recipe with your own hands at home, in this situation you will definitely know the composition of the dessert. The proportions of the components are so simple that you can easily cook any amount of jelly sweetness. Preparations that require solidification contain gelatin. For the redcurrant jelly recipe, you need to take:
- berries - 250 g;
- water - 500 ml;
- sugar sand - 250 g;
- gelatin - 15 g.
You need to prepare like this:
- Sort out the currant ingredient, fill with water and transfer to the stove.
- As soon as the broth has reached a boil, crush the berries and boil for another 5 minutes.
- The resulting slurry needs to be well filtered.
- In a third of a glass of water (about 80 ml), add gelatin to swell the latter.
- Currant broth must be brought to the point of boiling, add granulated sugar and gelatin. Mix everything thoroughly.
- Pour the mixture into pre-prepared jars, cork with lids.
How to cook redcurrant jelly without gelatin
Many berries, even in the form of jam, do not lose their useful properties. Berry with sourness, rich in pectins, helps to remove toxins and toxins from the body. If you don't want to use gelatin in your jelly treat recipe, you don't have to. Enough of these products:
- red currant - 1 kg;
- drinking water - 50 g;
- granulated sugar - 700 g.
How to cook redcurrant jelly will tell you this recipe:
- Wash the berries, remove the cuttings and leave to dry for a while.
- Transfer the berry component to a small saucepan, filling with water. Cook over medium heat with constant stirring.
- Pound in the same container, continue to cook.
- After 7 minutes, take a sieve and another pan, strain the gruel, leaving only the juice. Return the liquid to the fire.
- Pour in sugar, stirring with a spoon. Boil until mixture thickens.
- Prepare jars, pour jelly sweetness. It will begin to solidify after natural cooling.
Currant jelly from frozen berries
It is not always possible to harvest a berry crop, but you still want to taste this storehouse of vitamins. If you froze the berries yourself last year or purchased them in a store, cook jelly treat it is possible from them. The list of ingredients for the recipe is simple:
- frozen berry - 300 g;
- water - 100 ml;
- sugar - 300 g;
- gelatin - 20 g;
- lemon juice.
Step by step preparation:
- Before making redcurrant jelly for the winter, defrost it. It is better to do it in a natural way, without the help of a microwave.
- Pour gelatin with cold water, leave to swell.
- This recipe for redcurrant jelly involves turning it into a puree. Mix it with sugar and a few drops of lemon juice.
- Place the mass on a gentle fire, stirring with a spoon, cook until the sugar crystals dissolve.
- Pour in the gelatin solution, continue cooking.
- Pour the thickened mixture into jars, cool and place in a cold place.
Red currant jelly
Berry delicacies differ in their preparation and consistency. Properly made jam, unlike a jelly dessert, preserves the integrity of the berries. However, thanks to pectin, which provides a natural thickening of currant jam, these two desserts can be combined. To implement the redcurrant jelly recipe, you need:
- berries - 1 kg;
- granulated sugar - 1 kg;
- water - 250 ml.
This algorithm will tell you how to cook redcurrant jelly:
- The proportions of cooking are very simple: the same amount of sand is put per kilogram of berries, therefore, how much to cook delicacies is up to you. Berries need to sort out and wash.
- Pour the berry component into an enamel saucepan, fill with water.
- Bring to a boil, simmering for 2 more minutes after boiling.
- Rub half of the berries through a sieve, but leave the other part untouched.
- Combine the resulting mixture with sugar. Boil until thick.
- Pour hot jam into jars.
Rich and fragrant berry jelly is a very simple and delicious dessert, carrying a piece of the solar 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!
Required ingredients for plain jelly from frozen berries:
- 300 grams of any frozen berries;
- 20 grams of gelatin;
- 100 milliliters of plain water;
- A tablespoon of granulated sugar (for a sweet tooth, you can add more);
- Lemon acid.
How to cook jelly from frozen berries with gelatin according to a simple recipe:
1. The indicated amount of frozen berries must be thawed before cooking. To do this, it is enough to get them out of the freezer and leave for one hour at room temperature.
2. When the jelly berries are defrosted, they should be chopped in a blender, or mashed with a spoon. Add sugar and citric acid.
3. The specified amount of gelatin should be diluted in the specified amount of ordinary cold water, then add a little water at room temperature.
4. Next, the gelatin mixture should be heated over medium heat, just a little, do not bring to a boil.
5. Berry puree in sugar and citric acid should be put on a slow fire, pour in the gelatin, and stir the mixture constantly.
6. The resulting mixture must be poured into special molds for jelly, wait until the mixture becomes cold, and send the molds to solidify in the refrigerator.
Currant and strawberry jelly recipe
With gelatin, you can cook more traditionally, using only two varieties of berries. In addition, such a dessert will be most welcome for an adult audience.
What you need for cooking:
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- 400 grams of blackcurrant and strawberries (you can use both frozen and fresh berries);
- 150 grams of dry white wine;
- Two tablespoons of lemon juice;
- 20 grams of gelatin;
- Sugar (the amount is selected based on taste preferences).
How to cook:
1. Frozen berries should be placed in a container, lower the container into water at room temperature.
2. When the berries are defrosted, squeeze the juice out of them, strain.
3. Add to berries lemon juice, sugar, wine. Put everything together on a slow fire.
4. When the mixture boils, add the required amount of gelatin to it.
5. The entire mixture must be poured into jelly molds, wait until it cools down and refrigerate until the dessert is completely solidified.
