Dedicated to all gourmets and lovers of delicate berry jelly! Exquisite taste, amber color of this jelly will not leave the participants of your dinners or parties with snacks indifferent. This jelly is not only a great addition to tarts or pancakes, it is quite suitable as an accompaniment to soft cheeses, especially brie, to toast with caramelized onions, to rabbit liver pate and even as an aromatic ingredient for making berry sauces. But even just served with toast for breakfast, this jelly is excellent!

INGREDIENTS

• 2 kg of white currant berries (without twigs)
• 2 kg of sugar

Step 1

Remove the berries of the white currant from the twigs, rinse in running water and drain. Pour the berries into a saucepan (not aluminum!), Add 50 ml of water and put on medium heat. Bring the berries to a boil and cook for about 3-4 minutes, stirring occasionally. All berries should burst and boil.

Step 2

Remove the mass of boiled berries from the heat and rub through a fine sieve to remove seeds and skins. The result is a translucent light mass. It should be so.

Step 3

Add sugar to the berry mass in portions, stirring constantly until the sugar is completely dissolved. Pour the berry-sugar mixture back into the saucepan where the berries were boiled before and bring to a boil. Cook, stirring occasionally, for about 5-7 minutes. The mass should become transparent and acquire an amber hue. At this time, prepare beautiful small jars (sterilize) and lids.

Step 4

Remove the mass from heat and, while hot, pour into jars. This is important because the jelly freezes very quickly! Leave jars of jelly to cool completely without lids at room temperature. For storage, cover the jars and store in a cool place. Store an open jar in the refrigerator. Enjoy your meal!

Red currant jelly

INGREDIENTS

• 1.5 kg red currant
• 1 kg sugar
• (4 cans of 500 g)

STEP-BY-STEP COOKING RECIPE

Wash the currants, dry and put in a container for making jam. Pour in 100 ml of water and heat over medium heat. Cook until the berries burst and juices begin. Squeeze the currants with the convex side of a slotted spoon. Boil. There should be a lot of juice. Add sugar, stir. Boil for another 3 minutes, then remove from heat. Strain the contents through a very fine sieve without squeezing the berries to make the jelly clear. Pour into jars using a ladle with a spout. Cool and cover with lids or parchment paper.

Blackcurrant jelly

INGREDIENTS

• black currant - 1.5 kg
• 2 cinnamon sticks
• 4 carnations
• 500 g sugar
• 5 tbsp. l. blackcurrant liqueur

Remove the berries of the white currant from the twigs, rinse in running water and drain. Pour the berries into a saucepan (not aluminum!), Add 50 ml of water and put on medium heat. Bring the berries to a boil and cook for about 3-4 minutes, stirring occasionally. All berries should burst and boil.

Remove the mass of boiled berries from the heat and rub through a fine sieve to remove seeds and skins. The result is a translucent light mass. It should be so.

Add sugar to the berry mass in portions, stirring constantly until the sugar is completely dissolved. Pour the berry-sugar mixture back into the saucepan where the berries were boiled before and bring to a boil. Cook, stirring occasionally, for about 5-7 minutes. The mass should become transparent and acquire an amber hue. At this time, prepare beautiful small jars (sterilize) and lids.

Remove the mass from heat and, while hot, pour into jars. This is important because the jelly freezes very quickly! Leave jars of jelly to cool completely without lids at room temperature. For storage, cover the jars and store in a cool place. Store an open jar in the refrigerator. Enjoy your meal!

"- Is it red? - No, it's black. - Why white? - Because it's green." What is it? Of course, we are talking about currants. There is red, there is black, and this is not news. And there is white currant. By its properties, this is the same red berry, it is also rich in vitamins A and C, only the color is different.

At the dacha, we have only one bush of such a berry, the rest is more and more familiar - red and black. And from these berries, I decided to make a yummy for the child - jelly. We already have such jelly from red currant, but to make it tastier and more interesting, we need to make it from white. To do this, the berry is tedious to collect, rinse, dry a little. You can do this with a paper towel or regular waffle towel, which is not a shame. Unlike red currants, white does not leave bright spots on the material. Then the berry needs to be boiled a little. To do this, I add a small amount of water to the dishes, in which I need to do this. As soon as it boils, remove from heat so as not to destroy vitamins.

Then a responsible and laborious process begins - squeezing out currant juice. For this, I used a regular colander, but the holes there are large enough, and some of the bones fell into the juice. After the berries are mashed and the juice has been separated from the skin and most of the seeds, it is best to strain the resulting juice.

The juice turns out to be yellowish, even beige, cloudy. Red currants look better in my opinion. But this does not affect the taste. Continuing the preparation further, add sugar to the currant juice and set on fire until boiling. We measure sugar by eye, the volume is slightly less than the volume of juice. We weld on. Future jelly should be hot and a little thick, somewhat stringy. Then, after solidification, it will become a real jelly. When the resulting mass has cooled down a little, I pour it into a clean jar.

We put in a cool place to solidify, and then put it in the refrigerator. This is how it looks after solidification:

The color is amber, beautiful, and the taste is sweet and sour, currant :) Such a healthy delicacy will be an excellent dessert for both a child and an adult. Combined in red currant jelly, you can decorate the table beautifully. Due to minimal heat treatment, the jelly retains its vitamins, which are so rich in currants. Great for the winter!

Time for preparing: PT01H00M 1 h.

Calorie content: Not specified
Time for preparing: 180 minutes

Jelly is one of the favorite foods for children. I bring to your attention a recipe for making white currant jelly. It is very tasty, aromatic and slightly sour. Such jelly can be mixed with water even in winter, and you get a wonderful compote, which children enjoy drinking. contains a large amount of vitamin C, it has a beneficial effect on the intestines. It is good to soak cake layers with such jelly. To prepare it, it is enough to prepare the berries, boil them a little, grind through a colander, add sugar, boil and pour into jars. This jelly will become a favorite delicacy not only for children, but also for adults. So, today for you - white currant jelly for the winter. A step-by-step instruction with a detailed description of the cooking process will help you make a useful preparation from this vitamin berry.
Cooking time: 3 hours
Product yield: 1 liter can
To make white currant jelly, we need the following ingredients:
- white currant - 1 kilogram,
- granulated sugar - 400 grams,
- purified water - 100 milliliters.

Recipe with photo step by step:

White currants do not have to be taken whole. You can use a slightly wrinkled one, since we will still grind it.




Rinse the white currants under running water, pick them off the twigs and put them in an enamel pot.




Add purified water. Boil for 2-3 minutes.




Cool slightly and grind through a colander. The remaining pulp can be used for pies or simply add water, leave overnight, and in the morning you will get a wonderful compote.






Pour the resulting juice with pulp into an enamel saucepan, add sugar and boil for 1.5 hours over low heat.




Due to the high content of pectin in white currants, jelly hardens well.




While the jelly is boiling, you can start processing cans. They must be thoroughly rinsed and sterilized. There are now many different ways to do this. I am most comfortable using a steamer. We also wash the lids thoroughly and boil for several minutes. Pour the jelly into sterile jars and cool to 60 degrees. It is necessary to cool the jelly so that condensation does not form on the lid, and the jam does not deteriorate over time.




When the white currant jelly has cooled, it must be tightly closed with lids.
Such jelly will be an excellent filling for baking, you can simply spread it on a piece of bread and eat it for breakfast with tea. According to the same recipe, you can make not only white currant jelly, but also jelly from different types of currants. And from red currant berries you can cook delicious

For winter - jam, jams, jelly - from different berries. I make jam and jam from strawberries, black currants, gooseberries, raspberries, apricots ...

Well barely from red and white currants, turns out to be especially tasty and aromatic. Currant berries contain pectin, and it has gelling properties. According to this recipe, berry jelly is made like marmalade.

Red and white currant jelly I close it with metal lids and therefore you can store it at room temperature, which is very convenient.

red and white currant jelly recipe

• red and white currants - 1 kg. or 0.5 l. juice,
• sugar - 500 gr.,
• water - 0.5 tbsp.

how to make red and white currant jelly

First, prepare the juice from the currants. Rinse the currant berries with cold water, sort them out, clean them of the twigs (if you don't have time to separate the berries from the twigs, you can use them).

Optionally, you can prepare an assortment of different berries by adding black currants, strawberries, cherries.

Put the saucepan with berries on the fire and add half a glass of water. Boil for 10 minutes. Wipe the contents of the pan through a fine sieve. Use a spoon to push the pulp through a sieve. You can use gauze.

We measure the amount of juice obtained and add sugar 1: 1. I got half a liter of juice, I added 0.5 kg. Sahara.

Cook in a saucepan with a thick bottom or in a basin. From the moment of boiling, cook for 10 - 15 minutes. We carefully collect the foam.

Simultaneously with cooking currant jelly boil clean cans and lids. Pour hot jelly into hot jars and tighten with hot lids. Store at room temperature.

If we close with plastic lids, then cool and put in the refrigerator.

Here is jelly from red and white currants I did it, drinking tea with him is just a pleasure, try

I treated my guests with such a delicious delicacy after s.