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We continue to make preparations for the winter from red currants.

We have already cooked the incomparable and covered the most delicious red currants.

And today we will close the delicious, melting in your mouth, jelly from this healthy berry.

Redcurrant contains pectin, a natural gelling agent, so it is the most successful berry for making jelly.

We offer you the easiest and simplest recipes that any hostess can do.

You just have to choose your favorite recipe!

Thick redcurrant jelly step by step instructions

This jelly option is for those who like it thicker. It turns out very fragrant, tasty and thick, like a store!

Ingredients

• Red currant - 1 kg
• Sugar - 1 kg

Cooking

For this recipe, just rinse the berries well and remove obvious large debris.

We will save our time and labor and will not remove the currant from the branches.

All you have to do is sprinkle it with sugar and mix well. Currants will release juice, and sugar will begin to melt.

You can even crush the berries with a crush to make them juice faster.

Here is such a berry-sweet mass you should get. We put it on a strong fire.

Bring to a boil and cook for 10 minutes, stirring constantly so that the sugar does not burn and dissolves well.

If the future jelly decides to run away, reduce the fire.

During cooking, the foam can not be removed, we will do this a little later, after filtering.

Take a deep container and pour all the berry syrup through a sieve.

The liquid will quickly leave, and the berry pulp and twigs will remain.

In order for the jelly to solidify well, it is necessary to grind the cake as much as possible, because. It is the skin that contains the most pectin.

After filtering, remove all the foam. At this point, you should already have sterilized jars ready.

Pour the future jelly into jars.

Leave open until completely cool, and only then cover with parchment paper or lids.

This jelly is stored very well in a cool dark place.

And thanks to the acidic properties of the berry and sugar, which is an excellent preservative, open jelly can be stored for a month without a refrigerator.

The jelly turns out very thick, it is perfectly smeared on bread. Yes, and just with tea - very tasty!

Redcurrant jelly without gelatin

Recipe with pasteurization, no boiling. Very simple and tasty jelly!

Ingredients

• Red currant - 1 kg
• Sugar - 1 kg

Cooking

Let's prepare the washed, cleaned of debris and twigs, berries.

Then we pass this mass through a fine sieve or through gauze folded in several layers.

Our goal is to separate the pulp and skin from the berry juice so that it is clear and clean.

All these steps can be skipped if you have a juicer. Then just squeeze the juice from the red currant.

Pour sugar into the prepared juice, stir until dissolved.

We put the saucepan on the fire, heat and pasteurize for 1 minute at 80 degrees. We don't boil.

Pour warm jelly into sterilized jars, cork and let cool.

At first, it may seem too liquid to you, but when the jelly cools, it will acquire a thicker consistency due to the natural property of red currant.

It may not work out only if you have a currant variety that contains little pectin.

In this case, you will need to cook it longer or replace some of the sugar with gelling.

This is such a beautiful, bright red jelly!

Homemade redcurrant jelly without cooking

Due to its sour taste and the ability of redcurrant juice to solidify on its own, without heat treatment, such jelly can be stored for a very long time simply in the refrigerator.

Ingredients

• Red currant - 1 kg
• Sugar - 1 kg

Cooking

The washed berry, without twigs, needs to be crushed well and get juice from it.

You can also use a juicer, you just need to make sure that it squeezes the cake well.

If the juicer leaves a wet pulp, the jelly may not set!

Therefore, we crush the berry very carefully.

The resulting liquid gruel is filtered through a fine sieve.

Add sugar to the resulting juice. Stir and leave to brew for two hours. Sugar should be completely dissolved.

After that, without exposing the resulting sweet berry syrup to heat treatment at all, we simply pour it into sterile jars.

Cover with parchment paper or lids.

We store in the refrigerator for about six months. A month without a refrigerator.

Here it is worth talking about the fact that jelly without cooking, as a rule, turns out to be more liquid than boiled.

The ability of currants to gel depends on the variety.

There are varieties that contain little pectin and harden poorly or not immediately, they may need several days.

Either way, it's delicious!

Redcurrant jelly in 20 minutes

Video tutorial for making redcurrant jelly.

Thick redcurrant jelly with raspberries

How to make currant jelly even tastier and give it a rich raspberry flavor?

Everything is very simple!

Ingredients

• Red currant - 1.5 kg
• Raspberry - 700g
• Sugar - 1 kg

Cooking

Rinse the currants and raspberries, remove the branches and dry on a paper towel.

We filter this juice through a sieve, and carefully grind the cake through it. All bones and skins will remain in the net.

We dissolve sugar in berry juice and put it on fire. Cook, stirring and removing the foam for 20 minutes.

Pour fragrant jelly into sterile jars, let cool open and only then cork.

Store in a dark cool place.

Redcurrant jelly through a juicer

In this video recipe, you will learn how to make jelly with a juicer, and where to put the leftover pulp!

Assorted red and black currant jelly

A delicious jelly that combines two healthy berries. Taste better together!

Ingredients

• Red currant - 400 g
• Black currant - 600 g
• Sugar - 800 g

Cooking

Extract the juice from the berries with a juicer. Or mash the berries in a blender, but then you will need to strain them through a sieve or double-folded gauze to get the juice, while cleaning it from skins and seeds.

We put the juice on medium heat and when it starts to heat up, we introduce sugar into it. Stir constantly and bring to a boil.

Cook for 20 minutes, skimming off the foam and stirring. Pour the finished jelly into clean, sterilized jars and close.

In this recipe, you can vary the number of berries of different types yourself. The more black currants, the sweeter and more tart the jelly will be.

From red currant it is more sour. Optionally, you can add 200 g of raspberries. The aroma and taste will be just amazing!

We hope that our article will be useful to you and, no matter what jelly you choose, you will definitely succeed!

Be sure to share the recipes with your friends on social networks using the social buttons below. And see you in new delicious articles!

Bright red with a sweet and sour taste, red currant berries are rarely used in food in their original form, but they are a product from which many delicious dishes can be prepared. From currants you can cook compotes, juices, fruit drinks, add as a syrup to milkshakes, use as a filling for pies, make sweet and sour sauces, jams, jelly.

Calorie content and composition

The calorie content of red currant berries is 39 kilocalories per 100 grams of product. The composition includes: 0.6 grams of protein, 0.2 grams of fat, 11 grams of carbohydrates.

There are a lot of iron, tannins, pectin, carotene in the berry. The potassium content is also high, which is good news for people suffering from heart and vascular diseases.

It has a significant supply of vitamins A, C, R. In terms of the content of vitamin C, red currant is inferior to the undisputed leader in this regard - black, however, in comparison with raspberries or strawberries, it is no less in it.

What is useful?

Vitamin A is important for the health of the skin, hair, bones, promotes the growth of new cells, slows down the aging process, provides strong immunity and good vision. Year-round eating of these berries will help maintain health and youth for many years.

For people on a diet, red currants are an indispensable component of the diet. In addition to the properties listed above, it contains few calories, so it has a place in diet menus as a source of vitamins. In addition, it is widely used in cosmetology: currant masks provide face skin tightening, have a cleansing and healing effect.

People with a sick heart should definitely make friends with the fruits of red currant, because they have a beneficial effect on cardiovascular activity, provide heart attack prevention due to the high content of potassium and iron.

The culture helps to excrete salts in the urine. By ensuring the removal of excess fluid from the body, it makes it possible to prevent the appearance of bags and swelling under the eyes.

Those suffering from atherosclerosis are required to include red currants in their diet. The pectins contained in it contribute to the excretion of cholesterol and, accordingly, prevent the formation of atherosclerotic plaques.

It also makes it possible to improve intestinal motility. People suffering from chronic constipation can use an infusion, which is made from 3 tablespoons of red currant fruits, brewed with a glass of boiling water, as a solution to the problem.

An infusion can also be made from the leaves: they are poured with 1 glass of water and heated in a water bath for ¼ hours. The use of such tea will help those who suffer from cystitis, hypovitaminosis. As for the juice, it is tasty, quenches thirst, tones and has a tonic effect.

Note to pregnant women: the berry helps to ease toxicosis, overcome the state of nausea, and stop vomiting.

In general, the spectrum of action of the product is quite wide - it has anti-inflammatory, antipyretic, analgesic, choleretic, laxative, hemostatic, anti-allergic effects.

Contraindications

For all its usefulness, in some cases the fetus may be contraindicated. It causes exacerbation in ulcers and in those who suffer from hepatitis and gastritis.

With low clotting, hemophilia, red currants should be forgotten.

Also, do not use it for those who have an individual intolerance or allergy to this product.

In addition, in some cases, currants can increase the sensitivity of the teeth, so people with sensitive tooth enamel should eat them carefully.

Proven Recipes

Red currant jelly for the winter

If you are among the lucky ones who have a dacha, and bushes of a magical berry called red currant grow on it, it would be a crime not to use the fruits of a miraculous shrub. Caring mothers and grandmothers will be able to please the household with such a delicious product as jelly. It doesn’t take many ingredients to create this delicious dessert, but it takes a lot of work to enjoy a tasty and healthy dessert dish in winter.

You need to take 3 kg of berries and sugar, that is, a ratio of 1: 1. Accordingly, for any weight of berries, take the same number of kilograms of granulated sugar.

Carefully sort out the main ingredient - remove leaves, stalks, twigs, spoiled berries. Rinse the sorted product first in a container, then put it on a sieve and place it under running water, washing it a second time. Let the water drain.

It is important to choose a good dish: the bottom should be thick, the lid should fit snugly. Pure currant is transferred to it. Juice is squeezed out with a pusher. After that, the cooking container is tightly covered with a lid. Initially, make the flames of the fire bigger. When heated, the berries will burst, releasing juice. After boiling the brewing mass, make the fire smaller. After half an hour, the berries will be boiled, and the mass will decrease in volume (boil down).

Take a fine sieve. The berry is rubbed through it. This should be done in parts, carefully. The pectin found in the currant is found in the skin and pulp - it is important not to lose the beneficial substances. The remaining cake from a zealous hostess can serve as a raw material for compote.

The currant berry puree obtained as a result of rubbing should be mixed with sugar until it is completely dissolved. The container with the mixture is sent to the gas stove. Bring to a boil and then cook for 20 minutes.

It is important not to overcook, because with a long boil, the color of the delicacy may turn out not bright red (as expected), but a brown hue. In order to avoid burning and uniform heating of the mass, it should be stirred periodically, remove the foam formed on the surface.

Prepare 4 half-liter jars (wash, sterilize), boil 4 seaming lids. Alternatively, parchment paper can be used.

The uncooled mass is laid out in sterilized warm jars. It is closed with lids or clean parchment paper in several layers. Store in a dry, dark place. In the case of using parchment, you should be aware that the moisture will gradually evaporate, and in the container you will get a kind of marmalade, which can even be cut into pieces.

Redcurrant jelly with gelatin

Consider step by step cooking instructions.

• Gelatin is soaked in water for half an hour (a glass of water is spent on a spoonful of gelatin).
• Thoroughly washed currants are rubbed through a sieve.
• The resulting mass is poured with half a glass of water. Then it is heated to boiling point, boiled for about 5 minutes, periodically mixed with a spoon.
• The mixture is filtered through gauze. Sugar and lemon juice are added to the resulting broth. The solution is brought to a boil.
• Gelatin is added. When stirred, it should completely dissolve. Berry juice is added, the prepared molds are filled with the resulting liquid.
• The jelly is chilled. The frozen mass is served to the table. As a decoration, you can use selected berries, cream with a mint leaf, a little chocolate or coconut chips.

Redcurrant jelly without cooking

During the cooking process, the loss of vitamins will be inevitable. In order to save the vitamin supply of the product as much as possible, you can prepare a delicacy without heat treatment.

For cooking, you need only two ingredients - a pound of sugar and a pound of berries.

It is not difficult to cook such jelly at home:

• grind the washed and sorted berries with a meat grinder or food processor;
• add sugar, which should be stirred until dissolved, if necessary, you can add a little hot water (approximately 50 ml);
• Distribute the resulting mass into molds, and then send it to the cold.

Jelly is not used in this recipe; its role is played by the pectin contained in the berry. Of course, this jelly will not have such elasticity as in the previous version, however, the benefits for the body will be an order of magnitude higher.

Redcurrant jelly without gelatin

Similar to the previous recipe, berry pectin will act as a gelling agent.

The proportion of berries to sugar is three to two. For example, for 300 g of berries we take 200 g of sugar and 50 ml of water.

• Immerse a clean berry in water, bring to a boil. Boil the berry, crushing it with a slotted spoon, tamping and chopping.
• Add granulated sugar, cook the mixture for about five minutes until the sugar is completely dissolved.
• Strain the thick brew through gauze, then distribute the liquid obtained after filtering into prepared forms.

Jelly made from freshly squeezed or frozen redcurrant juice

A kilogram of granulated sugar is taken per liter of juice. When using currants of a gelling variety, sugar can be taken half as much. Sugar is added to the juice, which is stirred until a homogeneous mass is obtained. This mixture is placed in a saucepan with a thick bottom, brought to a boil, boiled for no more than 5 minutes.

The long-awaited time for harvesting berries has come. The best varieties of red currant ripen in the gardens. This berry is loved for its unique aroma and peculiar sour taste. It contains B, D, E vitamins, as well as such a well-known vitamin as vitamin C (ascorbic acid). Regular consumption of red currant increases resistance to stress, insomnia, strengthens the immune system, cleanses toxins. In Russia, she was given the nickname "Berry of Beauty." Redcurrant juice perfectly relieved inflammation, acne, freckles.

The red berry will benefit the kidneys, heart and blood vessels, as it contains a lot of potassium and iron. Perfectly removes excess fluid from the body, preventing swelling. It is very useful for the elderly, as it resists arthritis, rheumatism, atherosclerosis.

The best way to preserve the vitamin component is to make jelly from red currants. From currants grown on a personal plot, you almost always get a wonderful jelly, you just need to add sugar. And for currants purchased on the market, it is better to use a gelling agent. Then we can say with confidence that in the end you will get jelly.

Consider several options for preparing "yummy" from red berries.

Redcurrant jelly recipe without gelatin

Option number 1. Sweet recipe for cold storage

Would need: per kilogram of red berries - 2 kg of granulated sugar. Sterilize jars and lids.

Cooking process:

1. Sort the berries, wash and dry.
2. Grind berries - ceiling, pass through a juicer or use a blender.
3. Next, act as it is more convenient for you - squeeze the berries with gauze or rub through a sieve.
4. Add sugar in small portions to the resulting juice, constantly stirring.
5. If the currant variety is rich in gelling agents, then the mass will thicken right before your eyes.
6. Arrange the jelly in jars (sterilized), add a spoonful (tea) of alcohol. Close jars with plastic lids. Store only in the refrigerator.

Option number 2. Thermal currant jelly

Would need: for 1 kg of berries - 1 kg of granulated sugar, water 0.5 liters.

Cooking process:

1. It is recommended to sort out the currants, if desired, wash them. If there is no time, you can not remove the branches, they are not a hindrance in the next step.
2. Transfer the berries to an enamel saucepan, pour 0.5 liters of water.
3. Bring to the beginning of the formation of bubbles, but do not boil.
4. Allow to cool so as not to burn yourself further.
5. Drain the liquid into a separate pan, it will still come in handy. Squeeze out the remaining mass.
6. Next, wipe through a sieve or squeeze the juice through cheesecloth.
7. And now mix the juice and broth, which is stored in a saucepan. Strain. Add sugar.
8. Boil the jelly over low heat for 30 minutes. Make sure it doesn't boil too much.
9. Arrange the finished mass in jars, on top - a spoonful of sugar. Screw on canning lids.
10. Banks turn over, do not touch until completely cooled.
11. Check the quality of the spin, put it in the cellar.

How to make redcurrant jelly with gelatin (recipe No. 3 - 5)

Option number 3. Red currant with jelly

Would need: for 0.5 kg of red berries - a glass of powdered sugar, 15 g of gelatin, 150 ml of port wine (liquor, wine), 150 ml of cream.

Cooking process:

1. Dissolve gelatin in 0.5 cups of water, leave to swell.
2. Add water (a glass) and powdered sugar (2/3 cup) to the washed berries.
3. Bring the mass to a boil, then squeeze well using a sieve.
4. Mix the swollen gelatin with port wine and water (2/3 cup). Cook until the gelling agent is completely dissolved.
5. Mix with the syrup prepared earlier.
6. Pour into molds, cool for about 6 hours in the refrigerator.
7. Prepare currant puree from the remaining cake. Add powdered sugar and cream, mix in a blender.

Decorate the jelly with the resulting puree, fresh berries, mint leaves. It will turn out very tasty and beautiful.

Option number 4. Frozen redcurrant variant

If in the middle of winter there is a desire to taste fragrant redcurrant jelly, then you can use frozen berries.

Would need: for 200 g of red currant, use 200 g of granulated sugar, a tablespoon of gelatin, 0.5 liters of water.

Cooking process:

1. Pour gelatin according to the instructions and leave for an hour to swell.
2. Pour frozen red currants into boiling water, add sugar and cook for no more than one minute.
3. Slowly add the gelatin mass.
4. Strain through cheesecloth, pour into molds.
5. Cool in the refrigerator - and enjoy your meal!

Option number 5. Redcurrant dessert (with gelatin)

Would need: for 150 g of berries - 3 cups of water, 2 tablespoons of gelatin, 1 tablespoon of lemon juice. Add sugar to taste.

Cooking process:

1. Pour gelatin with water (2 cups) and set aside for 30 minutes until it swells evenly.
2. Currant rub through a sieve, pour a glass of water and put to boil. Use only enamelware.
3. Boil for 5 minutes, constantly stirring with a wooden spatula.
4. Strain through cheesecloth, add sugar and lemon juice to the resulting juice. Put on the stove on a slow fire.
5. Remove the foam, stirring. Add swollen gelatin. Wait until it dissolves.
6. Place the jelly in molds and cool in the refrigerator.

It will be tasty and beautiful if you put berries and a mint leaf on top of the jelly.

And finally. Do not miss the opportunity to enjoy redcurrant jelly. It can be prepared as a preparation for the winter. Or as a delicious dessert. This dish looks amazingly beautiful, it is incredibly healthy. And jelly using gelatin adds nutritional value to the dish.

Cooking time: 40 minutes

Jam from this berry is usually not very popular due to the fact that it contains small seeds.

In our article we will tell you how to cook jelly from redcurrant juice. This is a great way to enjoy the taste and at the same time replenish the supply of vitamins, and most importantly, the bones will not get stuck in your teeth!

Peel about one kilogram of berries from twigs, rinse in running cold water.

The first step is to get juice for making redcurrant jelly: through a juicer or manually.

The first method is automatic, and it is more convenient and faster. The machine easily separates the pulp and juice. If your kitchen is not equipped with such a device, then you can do this by manually squeezing the juice through a sieve or through gauze, which folds several times. It is better to take a sieve with a nylon mesh, because when currants come into contact with metal, vitamins are destroyed.

We put the resulting juice on fire, sugar sand there, mix thoroughly. Cook on low heat for about 20 minutes. This time should be enough for the currant to release gelling substances and at the same time not lose valuable vitamins. During the cooking process, the jelly needs to be stirred several times. You can do this with an ordinary metal spoon, but in order not to destroy useful substances from touching the metal, it is better with a wooden spatula.

After 20 minutes, remove the jelly from the stove and immediately place in jars. They need to be sterilized beforehand. You can roll up boiled metal lids. It is quite possible to keep jellies in jars with screw caps. It will not change its taste. Just make sure to close it while hot. This is how conservation takes place inside. If you close the jars with cooled jelly, then there will be air in them and the currants will begin to deteriorate.

How to cook redcurrant jelly for the winter according to a simple recipe, how useful is this berry for harvesting? After all, red currant is a very beautiful, attractive, but still sour berry.

This affects its specific taste, and the presence of seeds, and even medical contraindications. For example, people with diseases of the digestive system should not abuse any acids.

There is a great solution - to make jelly from red currants. Several options for such preparation for the winter, with step-by-step instructions and photos, are presented below.

Usually jelly, aspic and other similar dishes are necessarily prepared with gelatin. However, currant is a berry rich in pectin fibers, which can create a jelly-like consistency on their own. Therefore, to prepare redcurrant jelly for the winter, you only need cold, as well as:

Ingredients:

• 1 kg of berries;
• 1 kg of sugar.

This simple composition guarantees an equally simple, but at the same time very tasty recipe.

Cooking progress:

Step 1. The first stage will take quite a long time - you need to sit down, relax and rinse the berry, and then sort it out, completely removing the twigs and leaves. It is advisable to get rid of all spoiled fruits.

Step 2. Now we put the berries in a thick-walled, rather large saucepan and chop with a regular potato grinder.

Step 3. As a result, quite a lot of juice should appear, and the liquid will completely cover the berries. Then you can put the pan on the fire - first strong.

Step 4. As the remaining fruits heat up, they will also begin to burst, resulting in additional juice. It is necessary to cover the pan and observe the process (preferably through a transparent lid) so that the precious moisture does not evaporate too quickly.

When the mass boils, you should immediately reduce the heat to a small one, so that subsequently there will be no more boiling. Half an hour will pass - and the pan with berries can be removed from the heat.

Step 5. Now another painstaking step in preparing redcurrant jelly for the winter: at this stage of the recipe, you need to rub the berry puree very carefully through a sieve. To do this, prepare a fairly large bowl and colander.

Very little mixture is applied to the surface of the sieve - you do not need to do everything at once, the process proceeds gradually. But as a result of wiping the berries, a homogeneous gruel is obtained.

By the way, you can not throw away the cake, but prepare a fruit drink with sugar on its basis. It will be just as fragrant and tasty and will quench your thirst well, especially if you add the juice of 1 squeezed lemon to it.

Step 6. And only now you need to add sugar to the mashed red currant and mix it thoroughly. In extreme cases, it is not forbidden to add water, only it should be quite a bit - up to half a glass (100-150 ml).

Step 7. Now this mixture must be sent back to medium heat and cook after boiling for another 15 minutes. This time it is worth watching especially carefully - the sugar should dissolve completely, and you still need to constantly stir and remove the foam.

In addition, pomace that has settled to the bottom can easily burn, and then the jelly will lose its taste. And one more important point - in no case do not digest the mixture! Otherwise, it will acquire an unpleasant brownish tint, and the taste will deteriorate.

Step 8. The last step is to sterilize the jars. To do this, just hold them for 15 minutes over boiling water steam or 3-4 minutes in the microwave at maximum power. You can hold the jars in the oven for 10-15 minutes at a temperature of 180 o C.

Now pour the finished jelly into jars and close them: you can do this with a lid, or you can use parchment. Cool at room temperature for 3-4 hours, after which we put it in the refrigerator, where we store it until winter.

If you cover the jars with beautiful paper or cloth, you get a very nice gift. Only such a workpiece must be stored in the refrigerator, and not in the cellar - otherwise the product may deteriorate due to high humidity.

USEFUL ADVICE

You can cook redcurrant jelly for the winter both with boiling and with the help of other simple recipes. However, for these purposes it is best to use a young berry.

It is better to collect currants from those bushes where not all the fruits have yet had time to become covered with a rich red color. The fact is that it is they that contain the largest amount of pectin fibers, which provide the formation of a jelly-like consistency without the addition of gelatin.

Redcurrant jelly for the winter: a recipe without cooking

Heat treatment deprives the berry of a certain amount of nutrients. For example, vitamin C is completely destroyed by slow heating (and if the berry is put immediately into boiling water, only partially).

However, this problem can be solved quite simply - make redcurrant jelly for the winter without cooking.

Ingredients:

• red currant berry - 1 kg (to obtain juice in a volume of 500 ml);
• sugar - up to 1 kg (maybe a little less);
• thick gauze or tulle.

The result is approximately 800 ml of pure jelly. To achieve this, we act like this.

Cooking progress step by step:

Step 1. So, the first stage, as always, is the same: wash the berry and remove the leaves and twigs. By the way, the leaves will go into tea, and they can also be used when pickling cucumbers - then they will turn out crispy and very elastic.

Step 2. Next, take sterile gauze, thick tulle or clean cotton fabric, fold it into 2 layers and form a small bag. We put the berries in it and carefully squeeze out the juice - again, it is better to do this in small portions, consistently and accurately.

It is undesirable to squeeze the juice through a juicer, meat grinder or blender - the desired quality will not be achieved. In addition, this juice will still have to be passed through a gauze filter to remove all the bones and skin.

Step 4. The result is ready-made redcurrant juice and cake. You do not need to throw it away, it is better to prepare a pleasant berry juice - you get a great drink for hot days.

Step 5. The next step in the step-by-step instructions for making redcurrant jelly for the winter is no less responsible. Now you need to pour the juice into a measuring container - for example, into a liter jar. Just in case, even at this stage it is better to use a fine sieve (then the finished product will turn out just perfect).

Sugar is added to the juice, which should be 1.5-2 times more in volume. That is why the amount of mass must be accurately measured using any dish.

Step 6. Sugar should not be added all at once, but in small portions (2-3 tablespoons each), and each portion dissolves in about 15 minutes with vigorous stirring with a wooden spoon. If no one is in a hurry, you can give another portion every 2 hours (for example, 5 large spoons).

Step 7. Now that all the sugar has dissolved, check the consistency. If a drop of the mass does not spread on a cold plate, and the liquid itself becomes noticeably thick and settles on a spoon, then you can pour the jelly into pre-sterilized jars and put it in the refrigerator.

Step 8. In the refrigerator, the mass gels in just 1 night, but it is better to be patient and not eat everything at once, but save the jar until winter. Such a delicious and fragrant jelly will be a pleasant memory of fine summer days.

It is important to understand that such jelly will never be harder than a similar dish prepared on the basis of boiled berries. For example, it is hardly possible to cut it into beautiful, even cubes. And on a plate, it will begin to spread quickly, because in fact it is a frozen, thick berry syrup.

However, its charm lies in something else - red currant jelly without cooking is obtained from natural products, without any processing. It preserved all the tastes, aromas, and most importantly - vitamins, which are found in abundance in red currants.

Red and white currant jelly recipe

You can prepare a dessert from two beautiful summer berries - from white and red currants. Berry can be mixed in any ratio, in the classic case - 1:1.

Components:

• 1 kg of red currant;
• 1 kg of white currant;
• 2 kg of sugar.

By the way, to enrich the taste of these berries, you can add 250 ml of raspberry juice, blackcurrant and any other berry in general. It will turn out a very interesting dessert with a peculiar “dacha-forest” taste, which will certainly please with its originality and health benefits.

How we act:

Step 1. We process the berry (as usual, sort out mine), mix both types together. Pour into a bowl and bring to a boil.

Step 2. We filter the resulting berry mass through a sieve, put it on fire again. Add sugar and juice of other berries (raspberries, black currants).

Step 3. Heat to a boil, remove all the foam. After boiling, cook over low heat for a maximum of 10 minutes.

Step 4. Pour red and white currant jelly into pre-sterilized jars and roll up, cool at room temperature. Then we put it in the refrigerator for long-term storage.

Redcurrant jelly with gelatin - a simple recipe

What to do when there are very few berries, but you really want to eat a nice berry dessert? No problem - you can just make jelly with gelatin. In terms of taste and texture, you will get just an excellent product.

Few ingredients:

• berries - 250 g;
• water - 0.5 l;
• sugar - 250 g;
• gelatin - 15 g (a teaspoon with a slide).

Sequencing:

Step 1. Berries are processed, washed, branches and leaves are removed. Put in a saucepan, pour water and boil until boiling, then knead with a masher and cook for another 5 minutes over medium heat.

Step 2. The resulting slurry is crushed with a spoon and rubbed through a fine sieve.

Step 3. Meanwhile, 15 g of gelatin is dissolved in boiled water at room temperature (less than half a glass, about a third) (this is a little more than 1 standard sachet that contains 11 g of the substance).

Step 4. After half an hour, when the gelatin has increased significantly in size, it is added to a warm (not burning) berry mixture and heated. Stir continuously, but never bring to a boil.

Step 5. Then the gelatin jelly is simply cooled at room temperature, poured into a pre-sterilized jar, corked and put in the refrigerator.

Redcurrant jelly without sterilization in 30 minutes: a quick recipe

Of course, life takes its toll, and sometimes there is not enough time for cooking. However, this is not a reason to refuse such a tasty and beautiful homemade preparation for the winter. It usually takes 1.5-2 hours to prepare.

However, you can cook the mass in half an hour. If the berry is immediately rubbed with sugar, this will save a lot of time - here is a video where you can see the whole process in detail.

SIMPLE AND USEFUL ADVICE

Often they are interested - are there any recipes without sterilizing jars? You can find them, but you can’t do without processing dishes at all. It is advisable to at least rinse them with boiling water, and the lids need to be boiled at all - i.e. in fact, sterilization is indispensable.

Redcurrant jelly - with cooking in a slow cooker

And here is another recipe for making redcurrant jelly in a quick way, which will also take about half an hour. We take berries and sugar in the following ratio:

Proportions

• 1 kg currant;
• 1 kg of sugar.

Cooking instructions

Step 1. We wash and process the berry. We pour it into the slow cooker, select the "Extinguishing" mode, set the time to 25 minutes.

Step 2. Grind the resulting mixture with a potato masher, and then pass it through a fine sieve. Place thick juice back into the multicooker bowl.

Step 3. We also add sugar there, turn on the “Quenching” again and bring to a boil, then remove the foam and immediately turn off the slow cooker.

Step 4. Pour the cooked jelly into pre-sterilized jars and twist, put it away for storage in the refrigerator.

Frozen currant jelly with gelatin - quick and tasty

If you did not have time to make preparations in the summer, this is also not a problem. Today, in almost any large supermarket, you can buy frozen berries, including red currants.

By the way, you can freeze it yourself - as they say, until better times. And then, when there is time, take it out of the freezer and thaw naturally, without using a microwave or other appliances.

Recipe Ingredients

• frozen berry - 300 g;
• sugar - 300 g;
• gelatin - 20 g (2 bags or 2 teaspoons);
• 2-3 tablespoons of freshly squeezed lemon juice.

We act in this way

Step 1. We thaw the berry at room temperature. Meanwhile, pour gelatin with cooled boiled water (2/3 cup) and leave it to swell for 20-30 minutes.

Step 2. Mix currants with sugar and lemon juice, grind thoroughly, put on fire and cook until sugar is completely dissolved (do not need to bring to a boil).

Step 3. Cool the berry mass with sugar a little, add the swollen gelatin and cook again - but again, not to a boil.

Step 4. Cool the jelly on the stove in a natural way, lay it out in pre-sterilized jars and put it in the refrigerator.

Redcurrant jelly can be served as a dessert with any pastry - cookies, buns or just tea. And of course, it can also be used in the preparation of cakes: it turns out very tasty and beautiful.

Enjoy your meal!