This year, the bushes of red currant pleased with a large harvest. From my favorite berries, it was planned to make a lot of different blanks for the winter. One of the most beloved currant delicacies, of course, is jam - jelly.

Homemade redcurrant jelly is an incredible combination of sweet and sour taste with a bright hint of berry aroma and a thick jelly structure, everyone in our family loves it. If you also have a sweet tooth, then be sure to use my simple and step-by-step recipe with a photo and prepare for the winter such a tasty, healthy and beautiful preparation of red currant.

We need:

• red currant 0.5 kg;
• sugar 0.5 kg (to taste);
• water 50 ml.

How to make redcurrant jelly

Collect the berries of red currant with your own hands or buy. Berries must be ripe, bright red, without defects. Red currants are poorly separated from the branches, but this will not be a problem. For this recipe, berries on a twig are suitable.

Rinse currants, remove leaves, if any. Pour redcurrant berries into a convenient container, add water, send to a fire.

With constant stirring, bring to a boil over very low heat. The berries should become soft, and the skin should burst.

Rub the berries through a sieve. For jam there will be juice with pulp, and skins and pits will be an excellent basis for compote. Cake can be divided into parts and put in bags in the freezer.

Pour the juice with the pulp with sugar, and mix. Send to the fire. Simmer for 7 minutes.

Pour jam - redcurrant jelly into prepared jars. When it cools, it will immediately begin to thicken and gel.

Roll up the jars with a special key. Flip over. Cover with a warm towel. After cooling, remove the quick jam - red currant jelly for storage in a dark and cool place.

A captivating aroma, bright color, jelly structure, magical taste - relatives and guests will be delighted. Tasty thick redcurrant jelly is a delicacy, of course, worthy of becoming a favorite and a frequent guest at every table. The usefulness of this workpiece rolls over, therefore, you need to cook more jelly for the period of winter colds.

I really like currants. We have about 20-25 bushes of blackcurrant planted in our country house, and every year we take about 20-30 kg of this juicy berry, but we guessed to plant redcurrant only last year, alas. But several bushes pleased us, and we collected about 300-400 g of red berries.

There was no point in creating and cooking jam, but I cooked redcurrant jelly without cooking with pleasure. True, I used frozen berries - I freeze everything in season, and then cook it from frozen products.

For the preparation of currant jelly, we need only berries and granulated sugar.

Pour the washed berries into a container with high sides, so as not to create splashes on the working surface during grinding. Grind everything until smooth with a blender. You can also use a food processor, if you have one.

The resulting mass is ground through a sieve and slightly warmed in a water bath. Then add granulated sugar. It will dissolve perfectly in warm currant puree. Knead the mass for 5-8 minutes.

Using a teaspoon or a tablespoon, transfer the sweet mashed potatoes to prepared containers. We take out the tanks in the cold for about 4-6 hours.

If you correctly observed the proportions in the recipe, then you will get real redcurrant jelly without cooking! Remember that there should be a little more granulated sugar than mashed currants! Some people confuse the mass of berries with the already squeezed mass of mashed potatoes - because of this, they do not get jelly!

It's nice to open a jar of redcurrant jelly on a cold winter evening and at least temporarily return to the summer! The smell of the sun and ripe berries cheers up, a slight sourness pleasantly tickles the tongue. In addition, it is also a storehouse of vitamins, which are so lacking in winter. Vitamin C in red currant contains almost as much as lemon, there are vitamins A and P, and a wide range of essential B vitamins. What makes jelly from these berries not only a delicious dessert, but also a valuable healing agent.

To give yourself and your family such joy, red currant jelly must be able to cook correctly. Therefore, without proven recipes can not do.

Types of jelly and storage methods

Redcurrant - a storehouse of vitamins and a natural healer

Jelly can be prepared cold and hot. This will determine how to store the finished product.

Table of the ratio of ingredients and capping for various cooking methods

There are many recipes for redcurrant jelly. The ratio of berries and sugar depends on the cooking method, cooking time and taste of the hostess. Since redcurrant contains vitamin C, which is a preservative, jelly can also be prepared with less sugar than the table.

   Jellies can be prepared cold and hot    The amount of sugar in jelly depends on the cooking method and the taste of the hostess    Jelly is stored in the refrigerator or in a cool place

Cold-cooked jelly without boiling should be stored in the refrigerator.  Cans covered with parchment paper cannot be stored in the basement due to high humidity.

Step-by-step recipes for red currant jelly for the winter

Red currant - the berry is tender, but has one drawback. Hard grains hide under a thin skin. That is why it is customary to first squeeze juice from this type of berries, and then make jellies and jams from it. This contributes to the composition of the berries. Some varieties may contain up to 11% pectins.  If pectin is not enough, pectin or gelatin is added.

Pectin is a gluing and gel-forming substance of plant origin. Contained in some berries, fruits and vegetables. Gelatin is a gelling agent of animal origin.

There are many jelly recipes, but the process of preparing berries is the same for everyone.

Instructions for the preparation of berries

Berries free from stalks and debris

Carefully, so as not to damage, we pick berries from the stalks, simultaneously getting rid of litter, leaves and garden insects. We put the berries in a colander or sieve, stir in a bowl with clean water. We remove the floated litter, wash the berries.

Rinse and drain

We take a colander or sieve from the dishes and let the water drain.

Chop berries

After this, we crush the berries with a crush, pass through a meat grinder, grind with a blender or in another way and squeeze the juice through a sieve or cheesecloth. Or just skip through the juicer. From 1 kg of berries, approximately 0.5 kg of juice is obtained.

Grind the berries through a sieve or colander

So, we have red currant juice. It is from it that we will prepare jelly, depending on the recipe.

Cold way

Since berries are not cooked, all vitamins are stored in jelly. With this method, the most useful jelly is obtained.

For 1 kg of juice, 1.2-1.25 kg of sugar.

Mix juice with sugar

Pour sugar into a bowl with juice and mix until it is completely dissolved. To speed up the process, the juice with sugar can be slightly warmed up.

We put jelly on the banks

Pour juice with sugar into sterilized cans, cover the cans with plastic lids or parchment and put them in the refrigerator.

After a day, the juice is gelled.

Wonderful treat! I just love it, I did it more than once, yummy - both sour and sweet.

The most interesting thing is that it itself is gelled without gelatin.

Lerusik

http://www.mmenu.com/recepty/konservirovanie_plodov_i_yagod/44376/

Hot way

For 1 kg of berries 1 kg of sugar and 200 ml of water

Warm the washed berry with the addition of 1 cup of water until the peel bursts.

We rub the mass through a sieve, add sugar and simmer for 20-30 minutes. During this time, part of the moisture will evaporate and the jelly will turn out thick. Hot product is poured into sterilized jars and rolled up with lids.

Hot cooking recipe

Jellies prepared in this way can be stored in the basement or pantry.

It happens that jelly does not freeze immediately or does not freeze at all. It depends on the pectin content in the berries. Experienced housewives are advised to leave the product spilled on the banks for a day without covers, then the jelly will harden.

Five Minute Jelly

For 1 liter of juice 1.3 kg of sugar

Mix juice with sugar and put the dishes on the fire. Stirring, bring to a boil and immediately turn off the heat. We pour it into sterilized jars and roll them with iron lids.

Video cooking instruction

If you like honey, then sugar in jelly can be replaced by it.

With honey

For 1 liter of juice 0.8 liters of honey

Take honey light, without a strong smell.

Mix juice with honey and bring to a boil while stirring over low heat. Boil for 10 minutes, stirring and removing foam.

Pour hot on sterilized jars, roll up lids, turn over. You can store without a refrigerator.

With the addition of pectin, agar agar, gelatin

If berries are low in pectin, pectin, agar-agar or gelatin is added for better gelling. They can be bought at the store.

5-15 g of pectin is added per 1 kg of berries

For 1 liter of juice 9-13 grams of agar-agar

For 1 kg of juice 20-30 g of gelatin

Sugar is added according to the recipe, but not less than 700-800 grams per 1 liter of juice.

Gelling agents are usually dissolved in water and added to the mass 5 minutes before being prepared.

Home appliances greatly simplify our lives, especially during the winter harvesting season. Jelly with the addition of quittin (an analog of pectin) is easy to prepare in a bread machine.

In the bread maker

For 1.4 kg of berries 0.7 kg of sugar, 30 g quittin

In a bowl of a bread machine mix berry juice with sugar. Pour quittin over the resulting mass, do not mix.

Close the lid of the bread maker, set the program “Jam”. After about an hour, the jelly is ready, it remains only to lay it on sterilized jars and roll up the lids.

If you have a slow cooker, use it.

In a slow cooker

For 1 liter of juice 1 kg of sugar

Load the prepared berries into the bowl and turn on the “stewing” mode. The berries should crack and let the juice go. When this happened, turn off the appliance, wipe the berries through a sieve or squeeze the juice in another way.

Pour juice into the bowl, add sugar, mix. Set the quenching mode and bring the mass to a boil, removing the foam.

Put the finished jelly into jars and roll up or close with plastic lids.

Advice! If you don’t seal the jars tightly, place a glass of paper soaked in alcohol under the lid or simply pour 1 teaspoon of alcohol into each jar. Jelly will be stored longer and mold will not form on its surface.

Video of making jelly "for the lazy" with pits

This jelly is prepared as usual, but after crushing the berries, the juice is not squeezed out of them, but is prepared together with seeds and skin.

And the taste and the good

Ready jelly is not only a dessert for tea, but also a filling for pies and cakes, an addition to ice cream and even a sauce for meat.

The time and effort spent on making jelly in the fall is offset by a vitamin product in the winter and thanks from households.

Redcurrant contains quite a lot of pectin, so in order to thicken the juice and puree obtained from it, you do not need to purchase and add additional components. Berry, sugar and a little time is all that is needed to make redcurrant jelly for the winter.

Cooking features

In order to prepare tasty and healthy redcurrant jelly, which can be put on for the winter without fear that it will go bad, a number of points should be taken into account.

• Regardless of the conditions under which currant jelly will be stored, it should be made from good, intact berries. Pre-berries should be sorted and washed. Some believe that it makes no sense to remove the stalks from the berries, since all the same, the currant will grind through a sieve. In fact, for the best preservation of delicacies, the peduncle is still better to remove in advance.
• The dishes in which the jelly will be prepared should be dry and clean. Aluminum cookware is not suitable because of its ability to release toxic substances during oxidation. Stainless steel, enameled products, wood and ceramics, as well as plastic, can be used safely.
• They store currant jelly 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 you to store jelly at room temperature, provided that it is closed tightly.
• Sort jelly in banks before it has time to thicken, so you need to prepare them in advance.
• To jelly, made without cooking, "grabbed", do not put it in the refrigerator immediately. It is better to do this in a day. For a longer period, it is not worth leaving jelly cooked in the “cold way” at room temperature.

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

Classic recipe for red currant jelly

Composition (1.5 L):

• red currant - 1 kg;
• sugar - 1 kg;
• water - 0.2 l.

Cooking method:

• Sort out the currants, remove the stalks and debris, wrinkled and rotten berries. Rinse the remaining in running water.
• Put the berries in a bowl or large bowl. It is better to give preference to dishes as flat and wide as possible - so the heating and evaporation area is larger, which significantly saves the cooking time of jelly.
• Pour the berry with water, put the bowl on the fire and heat until the berry begins to burst and give juice.
• Strain the currant juice, squeeze out the remaining berries by placing the berries in a sieve and rubbing through it with a wooden spatula. Try not to push too hard to avoid berry skins getting into the jelly. If there is a lot of cake and it will be a pity to throw it away, you can cook a delicious compote from it, adding sugar, water and a little citric acid.
• Pour sugar into currant juice, 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.
• Arrange the jelly over the prepared jars until it has cooled, and roll them up. Turn over the cans and wrap. After a day, put it in the pantry - this preparation is well worth it at room temperature.

The redcurrant jelly prepared according to this recipe is very thick and sweet. It is good to use for making various desserts.

A simple recipe for red currant jelly

Composition (1.5 L):

• red currant - 1 kg;
• sugar - 0.8 kg;
• water - 50 ml.

Cooking method:

• Go through the berries, wash and dry. Sprinkle with sugar.
• Leave the berry for 10 minutes, mix - the sugar should become wet.
• Pour some water into a bowl with a berry and place it on low heat.
• Cook for 10 minutes after the water boils.
• Transfer the resulting mass into a colander and crush a little with a spoon so that the juice spills out. Hold the colander at this time over a clean bowl or other similar container.
• Then spread the resulting mass into sterilized jars.
• Cork jars, turn over, wrap. After they have cooled, put them in storage.

A jelly prepared according to a simple recipe turns out to be slightly less thick and sweet than classic, but it is also well stored.

Redcurrant Jelly "Five Minute"

Composition (1.5 L):

• red currant - 1 kg;
• sugar - 1 kg.

Cooking method:

• After sorting and washing the berries, fill them with sugar. Leave on for 15–20 minutes.
• Sterilize the jars.
• Mix the berry with sugar and place a container with it on the fire. The fire should be strong enough, and the berry should be constantly mixed.
• Cook exactly 5 minutes after boiling.
• Wipe the berries through a sieve, while trying to prevent anything extra (skins, twigs, if they were not removed immediately) from the jelly. Better to leave more cake than spoil the workpiece.
• Arrange in jars, close with boiled plastic lids.
• Leave the jelly at room temperature for 18–20 hours, and then refrigerate for the winter.

The jelly prepared according to this recipe is very tender. The minimum heat treatment time allows you to save a significant part of the vitamins available in red currant.

As you know, vitamins are destroyed during cooking. Boil the jam for 5 minutes longer - and it will not be more useful than chips. Red currant jelly without cooking allows you to save a maximum of nutrients.

Preparing redcurrant jelly without cooking really fast.

Redcurrant jelly without cooking: recipe

1. Rinse currants, remove branches. It is convenient to remove currants with an ordinary fork.

2. Grind the clean berry and grind it through a colander to remove the seeds. Currants are rather large and not very tasty. It is not recommended to use metal containers or a blender with metal blades for work  - it will degrade the taste of the finished jelly.

3. In the resulting mass, add an equal volume of sugar. Stir occasionally until sugar is completely dissolved. To speed up gelation, the mass is stirred strictly in one direction.

4. Pour jelly into small jars. They can be closed with ordinary plastic covers or parchment and elastic.

Tip: jelly from red currant without cooking will harden faster if you add a confiture to the currant-sugar mixture dissolved in a small volume of hot water.

How to eat red currant jelly without cooking

Sour jelly traditionally goes well with sweet  - pancakes, ice cream, sandwiches from muffin. Jelly can be used as one of the layers of biscuit cake or make marmalade from it.

For marmalade, the currant mixture is half boiled over low heat, a whisper of citric acid is added. Then it is poured into molds (for example, ice molds), allowed to solidify and roll in sugar. It is of little use, but the marmalade is tasty and not cloying.

If you make jelly with confiture, but without sugar, it can be served as a thick sour sauce like tkemali for game. You can, however, combine with meat and sweet jelly (remember at least the Swedish meatballs with berry jam from IKEA).

Jelly is difficult, but you can use a blender to dissolve in mineral water or water - you get something like compote. But tastier, of course, is the traditional currant compote harvested in jars.