If you have a lot of white currants, add them to red ones in a 1:1 ratio. The jelly will not be very bright, but no less tasty.

Preparation

Rinse the berries well. You don’t have to clear them of twigs, since the berry mass will grind through the sieve.

Add sugar to the currants and stir thoroughly for 5–8 minutes. The sugar should practically dissolve in the berry juice, and the mass itself should turn out mushy.

Transfer the berry-sugar mixture to a tall saucepan and place over high heat. Stir the mixture continuously.

It will take about 8–10 minutes to cook the jelly from the specified amount of ingredients.

However, it is easier to determine readiness by appearance. Then the preparation can be divided into several stages.

Then there will be a lot more foam. Stir the berry mass intensively, otherwise it will run away.

Gradually, the foam will begin to settle, and bubbles will appear on the surface of the mixture itself. After this, you need to cook the jelly for about 3 more minutes.

Place a sieve in a clean container and pour the boiled berry mixture into it. Grind it with a spoon so that only the “cake” remains in the sieve.

While the jelly is still liquid, pour into jars and, without closing them, leave at room temperature for the night. During this time the jelly will harden.

eatsmarter.com

Ingredients

• 2 kg of red currants;
• 1.8 kg sugar.

Red currants can be replaced with white ones, then the jelly will turn out light yellow.

Preparation

Wash the berries and remove the stems. Pass the currants through a meat grinder or chop with a blender. Then rub the berry mass through a sieve.

Pour sugar into the resulting juice and mix thoroughly for 10 minutes. Leave the berry mass for another 15–20 minutes, stir occasionally. The sugar should completely dissolve and the mixture should begin to thicken.

Distribute the jelly among the jars, close the lids and place in the refrigerator. In a day it will harden and become denser over time.

Summer gives us an amazing opportunity to improve our body health. Indeed, during the warm summer months, we can not only enjoy delicious garden berries, but also get enough of the mass of vitamins contained in them. So that vitamins do not go to waste, and the harvest pleases us with the most valuable nutrients all year round, you can not only freeze berries for future use, but also cook them wonderful desserts- jam, marmalade, preserves, jelly. Red currant, like no other berry, is suitable for such culinary delights. Due to its high content of pectin, red currants are ideal for making jelly. The presence of this natural thickener makes it possible to do without any additional gelling components when preparing.

There are many ways to make currant jelly. Some of them involve the use of heat treatment, some do not. For those who want to prepare red currant jelly for the winter, we can offer the following simple recipe.

The number of components taken for this recipe is calculated to yield a finished product with a volume of one and a half liters.

Ingredients:

— red currants (1 kg);

— granulated sugar (1 kg);

- water (200 ml).

Preparation

1. Ripe berries need to be sorted, get rid of excess debris and stalks, rinse and let the water drain a little.
2. Place the prepared berries in suitable container. This can be a basin or a wide saucepan - it will be more convenient and faster to cook jelly in such a container.
3. Pour currants the right amount water and place on the stove. The berries should be heated until the skin begins to crack and the juice comes out.
4. The leaked juice must be filtered. Place the remaining berries in a sieve and squeeze, thoroughly rubbing them with a wooden spatula. The resulting cake should not be thrown away - it can serve as an excellent source for delicious berry compote.
5. Mix the strained juice with granulated sugar and place on the stove. The jelly should be cooked over low heat with constant stirring. Finished product should decrease in volume by at least a third and thicken well.
6. Place the prepared jelly while hot into sterilized jars and roll up. Then turn it over to check the tightness and keep it wrapped for about a day. After this, put it in a suitable storage place. This currant jelly It can easily stand at room temperature.

Simple recipe without adding water

Some housewives prefer not to add water during the jelly cooking process, because... It is believed that the presence of water reduces the gelling properties of berries. This recipe does not imply the use of water during cooking.

Ingredients:

— red currants (1 kg);

- granulated sugar (1 kg).

Preparation

1. Place washed and lightly dried berries into a prepared container. Add granulated sugar there, then mix everything thoroughly.
2. The currants covered with sugar should be allowed to sit, stirring occasionally with a wooden spoon, until the granulated sugar becomes moist.
3. Place the sweet and sour mixture on the stove and cook for about 8 minutes over high heat, stirring continuously.
4. After cooking, you need to place the berry mass in a colander and carefully wipe it. All squeezed juice should drain into a clean pan.
5. Pour the finished jelly hot into sterilized jars and leave uncapped until completely cooled. This may take several hours. Then you need to close the jars with lids and store them.

Simple recipe without cooking

Jelly prepared without cooking is especially useful. After all, it retains the maximum amount of vitamins that this wonderful berry is rich in.

Ingredients:

— red currants (2 kg);

- granulated sugar (1 kg).

Preparation

1. Sort the berries, remove the stems, rinse and dry. After this, rub the currants through a sieve, mashing them with a wooden masher. To save time and effort, you can use a food processor or blender, first chopping and then passing the berry mass through a sieve.
2. Add sugar to the resulting squeezed juice and mix thoroughly. You need to stir for at least 5-10 minutes, until all the granulated sugar has completely dispersed.
3. Pour the resulting sugar and berry mass into sterilized jars and seal them with lids. To store this jelly for the winter, you need to put it in the refrigerator.

The raw materials for producing currant jelly must be fresh and of high quality. The berries must be whole and undamaged. It is advisable to remove the stalks and branches.

From the ratio berry juice and sugar depends on the quality of the product. Less sugar gives a sour taste and thin consistency. In addition, due to a lack of sugar, the product may ferment over time.

Red currants contain many different natural acids, so it is not recommended to use them when making jelly. aluminum cookware. This applies not only to the cooking pan, but also to the spoon used to stir the berry mass. It is better to take dishes made of stainless steel, ceramics, and plastic. Both enamel vessels and wooden products (for mixing) are suitable.

To achieve a completely transparent product, you can use a thick cloth to strain the currant juice. Small portion berry mass placed on the fabric and then wrung out.

Jelly prepared using heat treatment of berries can be stored without refrigeration, at room temperature. The only condition for this is the tightness of the jars. Jelly prepared without cooking must be stored in a cool place.

It is better to store jars for storage and prepare them in advance, because you need to pour the boiled jelly while it is hot, before it cools down and thickens. It should cool in the jars. Jelly without heat treatment should also not be put in the refrigerator in a hurry. It is advisable to keep it for about a day at room temperature for setting, and then put it in a cool place.

Preparing currant jelly for the winter is a great opportunity to enjoy delicious berry dessert all year round. Jelly can be served with pancakes and pancakes, added to ice cream, and also eaten simply by the spoonful with a cup of fresh aromatic tea.

When the currant bushes on your site begin to be covered with red berries, it is very difficult at first to collect the crop in jars; everything somehow goes more into the mouth. And you can directly feel how your body is filled with vitamins. But you need some of the vitamins for winter period save. How to do this so that it is tasty and healthy, quick and easy? The best option is to cook delicious jelly from red currants for the winter.

When the cold weather sets in, this preparation can be eaten as an independent dessert or added to other tasty and original dishes.

Ingredients

• water – 120 g;
• sugar – 500 g;
• red currant – 600 g;
• cherry and currant leaves optional.

How to make redcurrant jelly for the winter

First, peel the stems from the berries. Then rinse them and place them in a saucepan. The stalks can be dried and added to tea in winter for flavor.

Pour purified water into a saucepan and place over moderate heat.

Boil the currants for 10 minutes on the stove and move the saucepan to the table.

Wipe all the berries along with the liquid into a clean deep container. You can make a fruit drink from the cake or cook a compote by pouring boiling water in a saucepan.

Pour over pureed currants back into the saucepan and add sugar to it.

To add additional flavor, you can throw in a few currant or cherry leaves.

Boil the red currants over low heat for 20 minutes, periodically skimming off the foam with a wooden spoon.

From ready jelly discard the leaves and pour it into small jars, which must first be sterilized.

The very next day, the beautiful and bright preparation for winter hardens and turns out to be the desired consistency.

You can serve this jelly with pancakes, pancakes, ice cream, or just with tea as a snack.

Red currant jelly “Pyatiminutka”

This recipe is especially suitable busy housewives, for whom every minute is worth its weight in gold. For 1 kg of currants, take 1.3 kg of sugar.

Redcurrant jelly without cooking

Turn washed and dried currants into puree. This should be done without using metal objects; a mortar and pestle are best.
Squeeze the resulting mass through a sieve and you will get natural currant juice.
Now add sugar and, stirring constantly, until it is completely dissolved in the currant juice. To speed up this process slightly, heat the container with currants on the fire, but only until warm; this jelly cannot be boiled or cooked.

As soon as the sugar is completely dissolved, you can pour the jelly into jars, seal with nylon lids and store in the cellar or refrigerator.
For this method of preparing jelly you will need following proportions products: for 1 liter of currant juice 1.5 g granulated sugar.

What if the jelly doesn't set?

If you did everything correctly, the jelly will begin to harden already in the process of transferring it to the jars. The more it cools, the more jelly it becomes. But if you see that the jelly is runny and does not harden, pour it back into the container and boil for another 3 to 5 minutes.
How can you tell when the jelly is ready? Tilt the container in which you cook the currants slightly in different directions. If the syrup begins to linger on the walls in the form of a pink, viscous coating, then you can already put the jelly into jars.

How to prepare red currant preparations

There is another longer one, but more reliable way. Pour a little hot jelly into a bowl or cup and leave until it cools completely; if it does not thicken, then it should be boiled even more or gelling additives should be added.

The reason that the currant mass does not thicken may lie in the low evaporation of liquid or not large quantities Sahara. Add a little more granulated sugar, and to make the liquid evaporate better, use a wide bowl for cooking, thereby increasing the area of ​​contact of the currant mass with the air. The narrower and taller the dish, the longer you need to cook the jelly.

You can use thickeners, add a little gelatin or gelatin. But it's best to use natural agar-agar. It has absolutely no foreign specific smell or taste, the only drawback is that it cannot always be found on the open market.

• To speed up the process, you can not immediately tear off the branches, but boil the currants along with them. The main thing then, when you rub through the sieve, is to prevent the twigs from getting into the jelly.
• Always try to rub the currants through a sieve while they are still hot, this way you can squeeze out the maximum amount of juice from the berries and the jelly will not begin to harden.
• Using the same recipes you can prepare assorted currant jelly. The basis of such an assortment should be red and white currant, since in them greatest number gelling agents. For example, you need to take 3 glasses of them and add one more glass each black currant and raspberries. You can also make currant jelly in combination with gooseberries; this berry also has excellent gelling properties.

• Currant jelly can be used as a sauce for curd soufflé, porridge, dumplings or cottage cheese casserole.
• To strain, use the finest sieve to ensure the jelly is clear. If you don’t have such a strainer, you can use multilayer gauze or new (not too expensive) 40 den women’s tights for this purpose. The best option there will be a piece of old nylon net tulle like “veil” or “organza”. The tulle needs to be folded in half, the weave of the threads is quite dense, such fabric will not stretch like gauze or tights, so you can strain the jelly in one go without any leftover cake.

Red currant contains great amount useful vitamins and microelements. She's good at least fresh, even in the form of jam with whole berries, even in the form variety of jellies. The latter can be prepared in several ways.

Redcurrant jelly boiled with sugar

For it you will need:

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

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

How to make jelly:

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

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

Red currant jelly boiled with sugar and Zhelfix

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

How to cook:

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

Redcurrant jelly without cooking

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

​Similar articles​

​Take 150 g of red currants, 0.5 cups of sugar, 1 tbsp. spoon of gelatin, 1.5 cups of water

​Now all that remains is to thoroughly mix the ingredients until the sugar is completely dissolved.​

Redcurrant jelly without gelatin

​And it also has a high ability to gel, so for the winter the berries are used to make not only compote or jam, but also beautiful, tasty jellies and jams.​

• ​1 glass of water.​
• ​If you don’t want to think about the fact that red currant jelly may 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 it we will need:​

​Red currant jelly is a favorite dish for many children and adults. You can enjoy it just like that or use it for culinary experiments. For example, there is more than one recipe for cooking confectionery, souffles and creams, cocktails and ice cream, fruit salads and fruit drinks, which include gelled jam. In order to replenish vitamin reserves in winter with the help of those substances that are carefully stored in berries, red currant jelly is served along with dumplings and cottage cheese, pancakes and casseroles, porridges and pancakes. It’s nice that the calorie content of the treat is low, so it won’t harm your figure.​

​Pour well-washed fruits (along with twigs) into a sterilized container up to half the volume, then pour boiled water up to the neck hot water, temporarily cover with lids and wait half an hour. We pour the entire contents of the jars into a saucepan, pour in sugar and, when it boils, cook for about 5 minutes. During this time, add a third of a packet of vanillin to each container, pour the currant compote into the jars and screw on with sterilized lids, then turn upside down, cover with a blanket and wait , when the workpiece has cooled.​

​We wash and sort the currants. We knead those berries that have passed the “selection” and carefully squeeze out the juice from 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

​currants – 500 g;​

​Jelly lovers, or low calorie desserts, you will probably learn a few delicious recipes from this article, because today we are learning how to make currant jelly.​

• ​You need to pour the gelatin in cold (well, maybe room) water for 30 minutes. Sort red currants, rinse warm boiled water, shake off and rub through a sieve. Pour hot water over the remaining cake in the sieve and boil for 10 minutes. Strain the prepared redcurrant decoction, dissolve sugar in it, and heat to a boil. Remove the foam from the surface of the syrup and add the prepared swollen gelatin. Stir thoroughly until the gelatin is completely dissolved. Pour in the previously squeezed redcurrant juice, strain, pour into molds and cool in the refrigerator.​
• ​It is important to use a wooden spoon.​
• This shrub came to us from Europe. It’s interesting to know what recipes they use for preparing food for the winter. Each country can boast of its own culinary traditions. For example, in Germany, red currants are most often used to prepare cake fillings, which harmonize wonderfully with custard or meringue. In Scandinavia, they prefer to use the berry in fruit soups and puddings.​
• ​First of all, let's cook sugar syrup, into which we lower the washed berries removed from the branches. After boiling, it is necessary to boil the jam for no longer than five minutes. After this, the five-minute jam is stirred with a wooden spatula, and then placed on the fire again.
• ​1 kg of sugar;​

​To prepare the dessert, you can use a recipe according to which the delicacy is prepared without boiling the 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 obtain fruit juice, you will need approximately 50 g of sugar and half a liter of water for every half kilo of berries. First, use a wooden pestle to grind the berries in a mesh colander over any deep capacity, put the juice (about 300 grams per kilo of currants) aside, fill the cake with water and cook with sugar for 5 minutes after boiling. Strain the resulting “compote” and, after cooling, mix with fresh juice. Pour into bottles and put 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 during the season is not particularly difficult, because many people will certainly have a couple of bushes of this berry in their country house. And even if you are not lucky enough to find a fresh berry, the opportunity to enjoy a currant dessert will not pass you by, since the jelly can easily be prepared from frozen fruits.​

• ​In advance, you can place whole red currants or other fruits or berries to taste in the molds. You can use fresh or canned fruits or berries.​
• ​After this you can berry puree Place in sterilized jars. They are covered with polyethylene lids that have undergone sterilization. Store this jam in a cool place.
• ​Red currant jam, jam, jelly are rich in vitamins and delicious​
• ​Pour the finished jam into jars and roll up

​1 kg of currants;​

​To try this recipe, you need to take the following ingredients:​

​Very often various berries and their juice are pure form necessary for the treatment of colds, and among them, red currants are especially valuable because they have many beneficial qualities.​

Currant jelly without cooking

​Among all kinds medicinal plants red currants occupy not the last place, while being very different in both composition and properties from black ones. The easiest way is to leave the berries in their original form and freeze them if your refrigerator has a function. quick freezing. In the absence of one, you can prepare red currants in syrup made from part of the berries. They pour the remaining harvest without branches into containers, after which they put the preparations in the refrigerator for the winter.

​water – 500 ml.​

​gelatin – 15 g;​

• ​Well, let's move on to the recipes.​
• ​(By the way, I went even further! I stuck several forms in the freezer and got the most delicious fruit ice in the world!)​

​If you are interested as much as possible simple recipes, that is, including those that relate to the processing of red currants. For example, you can try jam without grinding.​

​In the winter cold we warm ourselves up with tea, which is great to eat with a jar of jam. Let's make it from the “health berry” - that’s what people call the small bright fruits. Using proven recipes, you can make red currant preparations that no one at home will be able to refuse.​

​This cooking procedure must be repeated three times. After this, the blanks can be quickly sent into jars and rolled up. Wrap the jam until it has completely cooled, and then place it in the pantry or other storage place.​

womanadvice.ru

Red currant - preparing healthy sweet berries for the winter

What can you make from red currants?

​0.5 liters of water.​

• ​4/5 cup of red currant juice;​
• ​It is an excellent hemostatic agent, diaphoretic, and also helps with fever.​
• ​Planting red currants​

​Cooking​

​port wine – 150 g;​

We prepare red currants without heat treatment

​Ingredients:​

​Do not cook, twist the peeled mixture through a juicer and mix with sugar.​

The berries need to be separated from the branches, washed, covered with sugar and brought to a boil.

Compote and redcurrant juice

But first let's talk about distinctive features working with this berry. In general, it is no more difficult than others in making jam.​

​Five-minute jam is an invaluable source useful microelements and vitamins, and it is very tasty. Due to the fact that red currants contain many gelling substances, their consistency will resemble jelly, and its calorie content allows you to consume the delicacy during a diet.​

We begin work by processing the berries. It needs to be washed, dried and removed from the branches. After this, combine the red currants with water and put on fire. As soon as the first signs of boiling appear, immediately turn off the stove.​

We prepare currants in their own juice and in the form of sauce

​1 heaped glass of sugar.​ ​Indispensable for diabetes mellitus, especially if prepared without added sugar. This is exactly the recipe that will be offered below.​Red currant top dressing

​Soak the gelatin in a glass of water for 1 hour. As soon as the gelatin swells, dissolve it in a water bath.​

​cream – 150 ml.​

​red currants – 750 g;​

Making redcurrant jam

​Wash and pick the berries. Mash, add a little water. Put on fire, stirring. After boiling, keep on low heat 15-20 minutes. Cool. Rub through a sieve or squeeze out the juice in gauze. Boil the juice in proportion with sugar 1/1 for 15-20 minutes. Pour into jars.​

​And for him we need to take:​

​The only difference is that traditionally, when stocking up, the fruits are ground through a sieve, which is what most recipes require.​

​Some housewives, when trying out a recipe for the first time, worry that the delicacy will not harden. You can calm them down - even if in the first hours after preparation there is something like juice left in the jar, most likely, after a day there will already be that desired mass in it. However, in some cases, the gelling process lasts even longer, and the blanks take their final form within a week.​

nasotke.ru

Redcurrant jelly without cooking - quick recipe

Features of cold preparation of a bright and healthy delicacy

​B homogeneous mass add sugar and bring to a boil

The berries must be washed and separated from the branches

So, all we need are well-washed berries without stalks. Place them in an enamel pan and heat them over low heat, or better yet, in a water bath until juice forms. Next, transfer the hot berries into 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 all that remains is to take the boiled lids and seal the jars tightly, cover them with a blanket and wait until they cool down. We put it away in the cellar, pantry or mezzanine for the winter.​

• ​Blueberry compote​
• Boil frozen currants together with sugar in boiling water for 1 minute. While stirring, pour the gelatin mixture into berry syrup. Strain the jelly base through cheesecloth and pour into molds. Let it harden in the refrigerator for several hours.​

​Cooking​

​sugar – 500 g.​

​Use enamel dishes and the sieve is not metal!​ ​1 kg of berries;​​This is not as difficult as it might seem, but after such work, you won’t find either a seed or a skin in any currant dessert. Therefore, it will be very tender and tasty.​

​Some chefs believe that gelled jam should be obtained from red currant juice during the process of transferring it into jars.​

​We have a red solution that needs to be filtered. Grind the boiled berries so that the valuable remaining juice gets into the mass. After cooling, filter the liquid and combine with sugar. Bring the mixture to a boil, cook for half an hour, stirring all the time.​

Hot method of making homemade jelly

​Cooking begins with preparing the berries. As the recipe says, they need to be washed and dried, then torn from the branches without crushing them. After this, the red currants must be pureed without using metal objects. Then squeeze the mass through a sieve or several layers of gauze. This way we get natural fresh juice.​

• ​Among other things, currant juice can be used as sour sauce To fried meat or to fish. It's very easy to prepare. The juice is completely squeezed out of the berries using gauze, for which they can be additionally placed 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 has reduced in volume and about 1 third remains, pour the resulting thickened sauce into sterilized jars and close with boiled lids. We wait until it cools down and put it in the cellar or pantry for the winter.​
• ​We recommend that you read​
• ​Currants hold the record for vitamin C content, surpassing even citrus fruits in this parameter! Therefore, in order not to lose valuable vitamin reserves,

​Before making currant jelly, add 5 tablespoons of gelatin cold water, or milk, and leave to swell.​

​Cooking​

​juice + sugar cook for 5 minutes

​1.5 glasses of water;​

Quick and easy: gelled jam in five minutes

Let's find out the most popular proven recipes for red currant jam. The people have become rich culinary traditions working with this berry. Therefore, there are a wide variety of methods for preparing delicacies.

​To do this, you need to cook the mass until it becomes thick and viscous, and a pink coating does not form on the walls of the dish. If such a sign is detected, the result is guaranteed to be gelled jam.​

​Now you can pour the jelly into sterilized jars. Put a tablespoon of sugar in the blanks under the lid and roll them up. We put the jars in the pantry, and in winter we use the dish to decorate the table. It will become a beautiful jelly excellent treat, And his low calorie content will be the key to a beautiful figure.​

• ​Now you can combine the juice with sugar until the latter dissolves.​
• ​Currant pulp can be added to dried fruits or fresh fruits when preparing compote, intended not for storage, but for quick consumption.​

​Otherwise, there are a lot of ways to prepare currants for storage, but you need to remember: the less the berries have been exposed heat treatment, the more they will have healing properties. Therefore, further we will consider options, starting with minimum quantity operations and ending with more complex methods of preparing fruits for long-term storage. In short, red currants can be prepared for the winter without cooking, simply grated with sugar or even pickled, or they can be used to make jam, jam, marmalade, sambuc, compote or fruit drink.​

​We wash the currant berries and place them in a saucepan with a glass of water and 2/3 cup powdered sugar. Bring the mixture to a boil and strain the syrup through a sieve.​

​Heat 70 ml of water over medium heat and add the washed currants. We wait until all the berries begin to burst and give juice, and we help them with this with a wooden spatula. Boil the released juice.

Secrets of successful preparation from skilled chefs

​Red currant jelly is the only jelly that is prepared using the “raw” method. No water and no heat treatment. Cover 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 heat treated. They are not only easier and faster to work with: due to the lack of heat exposure, a maximum of vitamins and microelements remain in the fruits. To do this healthy treat from red currants, we need the following ingredients:​

​Finally, take one more tip into consideration. Using any cooking recipe, you should cook red currant preparations in a low bowl. The ideal gelled jam or raw jelly will be made in a wide basin - the liquid will boil away from it faster and the mass will harden.​

ProRecepty.com

Red currants - preparations for the winter

• ​If you want to make homemade preparations, spending a minimum of time, you can use a quick recipe. Essentially, we will get five-minute gelled jam. It will be no less tasty and very healthy.​

Interesting and useful facts about ruby ​​red berries

​To speed up the process, the recipe allows you to heat the mass a little. 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 confitures, jams, jams, and preserves, without which not a single season of twists can do. It’s with the recipe for the latter that we’ll begin the next small list of ways to prepare red currants.​​So, let’s start with the simplest thing - grinding the berries with sugar. To do this, we will need 1.8-2 kilos of granulated sugar for every kilogram of fruit, given that red currants are slightly astringent and have a slightly sour taste. We clean the berries from leaves and twigs, and then rinse them well under cold water. We wait until they are completely dry (we don’t need extra liquid in the preparation), after which we sprinkle half of them onto each kilogram of fruit. required quantity sugar and grind.​

​Ingredients:​

​To prepare the gelatin mixture for red currant 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 put it in the refrigerator for 5-6 hours.​

We make delicious and tender jam

​Add granulated sugar to the contents of the pan, mix and let simmer for another 3-4 minutes.​

There is no need to cook it. I grind the berries through a meat grinder. I squeeze out the juice. For 1 liter of juice 800 grams of granulated sugar. This ratio gives very good jelly. Stir thoroughly until the sand dissolves and immediately place it in sterilized jars, it will set and no air will get in. And if you already lay out the jelly, then there will definitely be a problem with air bubbles. I store it in the refrigerator, the top of the jelly can be lightly dusted mustard powder, this will prevent mold from developing. A frequent visitor to uncooked berries.​

​Making jam according to this recipe is quick and simple. First you need to wash and dry the berries. Then 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 jam-jelly​

Maximum benefits in jam without cooking

Let us warn you that five-minute jam does not cook for five minutes. It will take a little more time, and the calorie content of the dish will be 295 kcal. This delicacy will be prepared faster and easier than regular redcurrant jelly.​

• ​Let the juice be barely warm, and the cook should stir it to help 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, take approximately 1.2 kilos of granulated sugar and one and a half glasses of water for each kilogram of fruit. Pour water into an enamel pan with sugar, bring to a boil and prepare syrup, into which we then carefully lower the berries in small portions. Cooking time is 5 minutes, then just as carefully pour the jam into sterilized jars with a ladle and cover with boiled lids or parchment. It is advisable to store preparations for the winter in a cool place.​

​As the mass softens, gradually add the remaining sugar, leaving a little for swirling. Then we put the currants into sterilized jars, cover them with a thin layer of sugar and close them. Storage is preferable in the refrigerator or cellar. Jelly is made in a similar way without cooking, but first you need to grind the berries in a blender and only then mix them thoroughly with sugar, which you need to take in a 1:1 weight ratio. We remove ready mass in the refrigerator for 3 hours, and then beat the cooled mixture again in a blender and transfer it to sterilized jars, close and put in a cool place.​

​currants - 200 g; You can make a puree from the remaining berries; to do this, beat them in a blender along with the remaining powdered sugar and cream. Serve the jelly, garnish fresh berries, mint leaves and currant puree. ​ Strain the future currant jelly through cheesecloth and pour into jars, cover nylon cover or parchment paper, and leave to harden in the refrigerator.​

A simple and quick way to prepare food for the winter

​RAW REDCURRANT JELLY. Squeeze red currant juice and mix with sugar (1 liter of juice - 1 kg 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 is different variants making amazingly beautiful jelly. Moreover, you can use either one or several varieties of currants in different proportions.​

​2 kg of sugar.​

• Although red currants are a close relative of black currants, there are significant differences between them. They lie not only in color or growing technology: the fruits of these shrubs have 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 ripe red currants;
• ​When the syrup is ready, the cooking process is almost over. All that remains is to pour it into sterilized jars and cover with plastic lids. Thus, prepared red currant jelly can be preserved until spring if it is put in the refrigerator or taken to the cellar.​

​The jam for which red currants are prepared for the winter by many housewives is very tasty, since it does not require storage special conditions. First we need a large saucepan filled almost to the top with water. After the water boils, place a colander with berries into the pan for blanching. We repeat the procedure until the entire currant harvest passes through boiling water. We transfer the processed fruits into an enamel basin, adding 1.5 kilograms of sugar for each kilogram and pouring 0.4 liters of water (also for each kg). Bring to a boil, stirring constantly, cooking until the volume is reduced by half. Place in sterilized jars, which are lowered into a pan of boiling water (there should be a folded towel at the bottom) for 15 minutes. Close with lids.​

Bright red currant jelly: preparation methods

​What’s interesting is that preparing 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 jars, put 5 cloves, cinnamon and allspice in not large quantities, after which we lay the berries, leaving a couple of centimeters on top (up to the “hangers” of the cans). Mix vinegar with water and heat until bubbles form, that is, to a light boil, after which we pour the prepared hot marinade over the currants and close with sterilized lids. Turn the jars over, cover with a blanket and wait to cool.​

ProRecepty.com

How to make red currant jelly?

Amalia Zolotnikova

​sugar – 250 g.​
​Ingredients:​

​Add unusual taste the dish can be used with small quantity alcohol: table wine, high-quality port wine, or currant liqueur will cope with this task perfectly.​

​Squeeze the juice from the currants, 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 start working on the jam by processing the berries. They need to be sorted, washed, dried, and then crushed. This can be done using a meat grinder or blender. After this, the mass is ground through a sieve and sugar is added to it.

Irena

​It is curious that until recently our ancestors valued the amazingly beautiful berries that seem to glow in the sun on a summer day much more for their healing abilities rather than for their taste. Therefore, red currants were grown in larger quantities than black currants.
​1.5 kg of sugar;​

Irina Raspopova

This dish is recommended even if you are on a diet – its calorie content is 271 kcal. Raw jelly can be used during a cold. In a matter of seconds, a healthy vitamin juice is prepared from it.​

Tatiana Egorova

​And finally, red currant jelly - beautiful and delicious preparation. Fill the berries in an enamel pan with cold water (0.5 liters per kilogram), put it 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 strain over another pan through a sieve. Next, grind the currants over a container of broth. We squeeze out the cake, placing 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, pour a layer of sugar up to the rim, then screw it on 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 fruit drink, and compote is great for this. It can also become a decoration festive table. To prepare it from red currants, we will need about 300 grams of sugar for each kilogram of berries and 1 packet of vanillin for 3 three-liter jars.​

Where and how to plant currants Where to plant currants