As a rule, in each of the areas where redcurrant grows, it gives a large crop every year. And many housewives simply do not know what to do with so many berries. And from it you can make a lot of delicious dishes.

I already told in my articles how to cook delicious canned food for the winter. And received feedback that many do not even know about this method of pickling cucumbers. I hope that now, having learned about this recipe, they will make one or two jars for testing, and having tried, they will already prepare them for the winter more.

I also offered to cook. And this recipe also appealed to many.

And I have in my piggy bank another delicious recipe from currants, this is jelly. The recipe, I’ll say right away, is in demand. Everyone who tries the yummy cooked according to it, is sure to ask how to cook it.

And cooking it is actually simple. You just need to be patient, and choose one and a half to two hours of free time for cooking. And then you will provide yourself with a delicious and healthy dessert for a long cold winter.

And I will tell you that when you open a jar of such a delicacy, then get ready for the fact that there will be nothing left of it that day. So it turns out delicious.

And it can not only be eaten with spoons, washed down with hot tea, it is good to use it for cooking second courses. The same rolls that we prepared from fresh berries can be prepared from it too. And nothing, that sugar is in its composition, from this dish will become even tastier and more aromatic. Also, currant jelly can be added to various desserts, ice cream, served with and. And take my word for it, a tastier dish - it will be difficult to find.

Well, enough words, it’s time to get down to business and prepare a tasty preparation for the winter.

A simple recipe for making red currant jelly

We will need:

• red currant - 1 kg
• sugar - 1.5 kg

The amount of ingredients is given per 1 kg of currant. If you want to make more jelly, then put more sugar as well, but following this proportion.

If you put less sugar, it will be sour. In addition, there is a possibility that the berry may ferment. And most importantly, instead of the declared dish, you can get thick currant juice.

We will also need a mixer, a sieve, a pan, a large bowl, a colander, a tablespoon, sterilized jars with twisting lids.

Dishes should not be aluminum. Currants contain a large number of various natural acids, and in the interaction with such utensils, their beneficial properties are lost.

Cooking:

1. First you need to thoroughly rinse the red currants. During its collection, a lot of leaves, sticks and still unclear what rubbish from the bush gets into the bucket.

Mine this way. In a bowl, pour currants in a small portion, and pour water. All rubbish begins to float up. All the berry stays below. Under running water, all garbage is drained along with water. Thus we remove large garbage.

2. Then put the berries in a colander, and rinse under running water, gently moving the berry, preserving its integrity. We don’t want the juice from the berries to leak. After all, it is from it and the pulp of the berry that a delicious jelly is obtained.

3. Now the berries should be dried. To do this, I spread them on a large towel. There, water flows from them, and they quickly dry out.

4. Now also put the currants in parts into the mixer bowl. Scroll it at low speed. If you turn on too much speed, the currant slightly whitens. Therefore, to get a product of bright beautiful color, scroll it at low speed.

You can also squeeze currants through cheesecloth. It even turns out a little faster.

5. If we still use a mixer, then after this procedure, we will grind the currants through a sieve. We put the sieve in a pan of a convenient volume, transfer currants from the bowl of the mixer into it, and begin to grind with a spoon. If there is a wooden spoon, then it is better to use it.

6. We grind to such a state that only bones and peel remain in the sieve. All the flesh and juice flows into the pan.

7. We remove the bones and the skin, and put a new portion into the sieve. Thus we grind the whole berry.

When you pour the seeds, carefully peel the pulp into the pan, using a spoon, on the back of the sieve. Otherwise, it will drip onto the table, or worse - on the floor.

8. When the whole berry is ground, pour it with the right amount of granulated sugar and mix.

9. Leave at room temperature for 24 hours. During this time, it will be necessary to mix the mass 3-4 times, so that the sugar is completely dissolved and the currant and sugar become jelly-like.

10. During these 24 hours, take the time to wash and sterilize the cans and lids. They must be washed with soda or a cleaning agent. You can sterilize in any way.

Either by steam, using a colander and saucepan, or in the oven, or simply pour boiling water over 1/3 of the can, and cover with lids that have been boiled in advance for 10 minutes. Hold for 5-10 minutes, then twist the jar of hot water from side to side to cover it with the entire surface of the jar. Then drain the water, and turn the jar over and put it on a towel to make the glass water.

If you scald the jars with boiling water, you can use this method to prevent the jar from bursting.

Put a tablespoon in the jar, and pour boiling water not into the jar, but into the spoon. Gradually pour the right amount of water. Do this not quickly, and then the bank will remain safe and sound.

11. After 24 hours, mix the contents again, and transfer to sterilized and dried cans. Screw on the cover.

Covers are better to use new ones. If the cover is old, and even more so if there are scratches on it, then it is better to abandon this. When interacting with such a surface, the acid contained in the berries will continue to corrode the scratch and all the consequences of this reaction will be in our workpiece. But we can’t allow this in any way!

After all, we want to get a natural healthy product in which all the healthy vitamins and minerals are completely preserved. And there are a lot of them in red currant.

12. It is recommended that such a blank of red currant be stored in the refrigerator. Still, it is a fresh berry, and it is in the refrigerator that it is likely to preserve all its beneficial substances.

As you can see, the recipe is quite simple. Most of the time is required to wash and rub the berry. The rest of the time, she stands, and prepares herself.

And in conclusion, I want to say that the finished product according to this recipe is very tasty and healthy. Cook and try for sure!

We reviewed a recipe where currants are not subjected to any heat treatment. But there is another recipe where you can cook currants, and also get a tasty result.

Jelly - Five Minutes

We will need:

• red currant - 1 kg
• sugar 1-1.3 kg

Cooking:

This method is very similar to the first, except that here we cook currants. Therefore, I will not describe all the steps in such detail. You can see them with all the details in the first recipe.

1. Wash and dry the currants.

2. Scroll it in the blender bowl.

3. Grind through a sieve.

4. Add sugar. Since currants are cooked, less sugar can be added than in the first recipe. First add 1 kg of sugar, during the cooking process, try, if the taste seems sour to you, add more to your liking.

5. Put on a slow fire. Boil.

6. Carefully remove foam. If you leave it, the product may ferment.

7. After boiling, cook for 5 minutes.

8. Then turn off the fire and cover the jam with a lid and leave for 12 hours until completely cooled.

9. Then put on fire again, bring to a boil, stirring and removing foam. After boiling, cook for another 5 minutes.

10. Immediately pour into sterilized jars to the very top. And close with screw caps.

11. It is better to store in the refrigerator, but it is also possible in a cold place, for example, in the basement, or the Khrushchev’s refrigerator, which still has such rarities. My mother stores in such a refrigerator and lingonberries, rubbed with sugar and other preserves. Everything is stored there perfectly.

When you pour jam in jars when hot, it will be liquid. Then, when it cools, it will thicken. And it will thicken even more when standing in the cold.

Such jelly will differ in color from the first option. There it turns out a bright, saturated color. And here the color is more dense, dark. But no less beautiful.

When is it better to use a second recipe?

Usually I try to harvest fresh berries. But if I do not have time to process the whole berry for one reason or another, and I have it in the refrigerator for 2-3 days, then I would better cook such a berry. Cooking is necessary if the berry is no longer whole, slightly bursting. If you cook such a berry without cooking, then it can ferment. And if you cook it twice for 5 minutes, then it will definitely be preserved, and will delight us all winter.

Choose one of the ways and stock up on red currants for the winter. And this tasty and healthy berry will give you many pleasant minutes in the winter. Keep for you a piece of warm summer and sunshine!

Enjoy your meal!

3.3787878787879 Rating 3.38 /5   (33 votes)

Ingredients:

• Redcurrant juice - 500 ml
• Sugar - 0.75 - 1 kg

Cooking time: 2 hours during the day

Yield: 750 ml - 1 liter jelly

The recipe for “live” currant jelly allows you to prepare a fragrant beautiful dessert and at the same time preserve all the useful substances of summer berries, including vitamins (A, C, E), which are almost completely destroyed during cooking.

How to make redcurrant jelly without cooking (recipe with photo step by step)

We collect currants. It is better to remove currants when not all the berries have acquired a dark red hue. In such a currant there is more pectin, and, therefore, it is better gelled.

Separate the twigs and leaves.

The next stage is the most time-consuming. It is necessary to squeeze the berries in portions with your hands through a double layer of gauze, a piece of tulle or even a cotton cloth.

Experienced housewives claim that from the juice obtained with the help of a juicer, “living” jelly turns out worse.

From the squeezers, you can cook a very tasty and healthy compote.

If bones still get into the juice, then it is better to strain it through a fine sieve.

Before adding granulated sugar, you need to measure how much juice is obtained, granulated sugar should be 1.5 - 2 times more. It is convenient to pour the juice into a jar, and then measure the sand with the same jar. In any jar (if filled with a neck) sugar will fit a little less (approximately 850 g per 1 liter) than liquid, but this small error does not matter for the recipe.

Then you need to take a wide container (preferably glass, enameled or stainless steel) and pour all the juice into it. Sugar is poured in small portions and stirred with a wooden spoon for 10-15 minutes. When all the granules have dissolved, add the next portion. This process can be divided several times, allowing the workpiece to stand for 2-3 hours before the next addition of sugar, so the sand will disperse even better.

We transfer the finished jelly to a sterilized jar and close it, in the cold it gels after 5-8 hours, the degree of hardness depends on the type of currant.

If there is enough sugar in the jelly, then it can be stored without a refrigerator under a screw cap.

What to do if redcurrant jelly is not frozen

You should not expect such a density from “live” jelly as from a dessert prepared in a hot way or with thickeners. The wording “can be cut with a knife” is not about such a jelly from red currant; in the cold cooking method it is not possible to achieve such gelation. In the refrigerator, the jelly will become thick in a few hours, but in the dessert bowl on the table it will quickly begin to spread. The advantages of this recipe are not in the density of the workpiece, but in the amazing taste of fresh berries and vitamin reserves.

However, the consistency of jelly can also be fought. If all the sugar has already been mixed in the jelly, and it is still dripping from a spoon, like liquid syrup, then you can add more sugar in small portions and continue to mix, leaving the jelly for 2-3 hours in between the sprinkles of sugar. If this measure does not help, and there is a feeling that the sugar is dispersing poorly, then you can warm the jelly a little over low heat and continue stirring, without boiling.

How to increase the density of "living" red currant jelly

The gelling properties of the workpiece can be increased in two ways:

Redcurrant jelly without cooking with gelatin

The dessert will be much denser if you make jelly with gelatin or another thickener (pectin, agar-agar). The technology for making jelly in this case varies slightly:

• For 1 liter of juice, take 2 tablespoons of gelatin, dilute in cold water and leave for 1 hour.
• When the gelatin dissolves, warm it up a little on the stove and mix sand in it.
• In the juice of red currant, add a warm solution of gelatin with sugar and 1 tablespoon of lemon juice. Thoroughly mix the workpiece and pour into banks.

Red and black currant jelly without cooking

The density of jelly will increase if you make an assortment of two types of currants, because there is a lot of pectin in blackcurrant, the juice of this berry with sugar instantly freezes, even without a refrigerator. Half a liter of blackcurrant juice is taken per liter of redcurrant juice, the juices are mixed, and then they are prepared like red currant jelly without boiling, the winter recipe will help to do everything correctly. You can use a different procedure:

• mix sugar well in redcurrant juice,
• add blackcurrant juice and carefully mix two juices,
• some housewives add half a glass of dry white wine to the juice mixture, so the sugar disperses even better (however, such an alcoholic preparation can no longer be given to children).

Is it possible to squeeze jelly juice through a juicer

Many housewives prefer to squeeze the juice through cheesecloth by hand and claim that the product is better gelled. There is no scientific evidence for such a strategy, as even if the jelly made with the help of a modern unit, and not in the old fashioned way, did not freeze - the reason may not be in the juicer, but in the variety of berries or the amount of granulated sugar. The hostess will find a lot of advantages in the modern recipe for making red currant jelly without cooking, there is no loss of juice through the juicer, there is very little cake left. In addition, the hostess saves her time and does not spoil her hands; they are not corroded by the sour juice of currant.

The recipe for making currant jelly using a juicer does not differ much from the classical method. The only difference is that the juice is obtained using a juicer from raw or pre-warmed (to soften the peel) berries. In some versions of the recipe, it is proposed to mix berry juice not with sugar, but with sugar syrup, which must first be prepared. So sugar will be better dispersed in the juice.

We continue to make reserves for the future. Fresh red currants can be enjoyed in the midst of summer. And to enjoy the taste of these berries all year round, you should not only freeze them, but also cook by boiling with sugar. Thus, wonderful desserts are obtained in the form of jam, jam, jam, jelly.

In combination with any cream, currant jelly can be a filler for cakes, pastries, a layer for pies and sour cream.
  Currant berries contain vitamin C, it is ascorbic acid, which is necessary for the normal functioning of many organs and systems of the body. It allows you to strengthen immunity and increase defenses. It is enough to eat a couple of spoons a day to avoid colds.

Redcurrant jelly winter recipe

Composition:
  Red currant - 1 kg
  Water - enough to cover the currant
  Sugar - 2 kg (twice as much currant puree)
  Cooking:

  Sort the berries, rinse, remove the stalks.

  Pour the berries with water and bring to a boil.

  Rub the hot berries through a sieve.

  The resulting currant puree mix with sugar. The proportions of berries and sugar are approximate. Remember that sugar will need twice as much currant puree. For this, it is convenient to use a glass, measuring the amount of mashed potatoes and sugar until sugar crystals dissolve.

  Arrange the resulting jelly in sterilized jars, allow to cool. Cover and store in a dark, cool place.
You can use this jelly both for baking and ice cream, yoghurts and drinks. And with a cup of tea, currant jelly is very fragrant! Help yourself!

Redcurrant jelly for the winter without cooking

How about redcurrant harvest? When there is a lot of it, you can make jelly without cooking from this wonderful berry. Want to find out a quick recipe for this piece? Then get to know him.
  Composition:
  200 g of red currant juice (from 510 g of berries)
  250 g sugar or powdered sugar
  Cooking:
  Mix the juice with sugar until it is completely dissolved (about 2-3 minutes), leave and after 12 hours get a great jelly.

Enjoy your meal!

Redcurrant and watermelon jelly for the winter

Composition:
  Watermelon - 1 kg
  Redcurrant - 1 kg
  Sugar - as much as glasses of red currant
  Cooking:

  Sort currants, crush with sugar, add the pulp of watermelon, cut into pieces and mix.
  Bring to a boil and cook for 35-40 minutes.

  Wipe the hot mass through a sieve. Cool and arrange in banks. Close with nylon covers.
  The aroma and taste of watermelon will not interrupt the taste of red currant, you get only a light watermelon shade. The taste is unusual. Try it and you will like it!

  According to the same recipe, you can make jelly with bananas. Replace the watermelon pulp with 5 bananas. You get a delicate taste with a banana flavor. Enjoy your meal!

On a note
  Do not use aluminum containers as harmful substances are released during oxidation.

Red currant jelly with vanilla for the winter

Jelly is a great addition to pancakes, pancakes. It is good to use for a layer of cakes and pastries. Or you can just dilute it with water and drink it.
  Composition:
  1 kg of sugar
  1 kg of red currant
  0.5 l of water
  1 vanilla pod

Cooking:

  Sort the berries of red currant, separating them from the twigs. Rinse, put in a bowl for cooking jam, pour berries with cold water, put on medium heat. Bring the mass to a boil and immediately turn it off until it begins to simmer.

  Strain the solution by discarding the berries on a sieve. Grate the berries with a wooden spoon. Keep the sieve over the filtered solution so that all the juice flows into it. Put the cake in gauze, folded in three to four layers, and squeeze it carefully.

When the resulting liquid cools, strain it again through several layers of gauze. After that, add sugar, and put the pan on the fire. Bring the mass to a boil over medium heat, add the halved pod and vanilla seeds. And cook the jelly over low heat with a slightly noticeable boil for about 30 minutes, stirring occasionally.

Remove the vanilla pod and pour hot jelly into prepared sterilized jars. Seal jars with sterile lids.

Turn the cans upside down for 5-10 minutes, then put them upside down. Wrap and leave the cans to cool completely.
  Store in a cool dry place.

Jelly turns out to be very fragrant, the maximum of useful substances is preserved, thickens and has a pleasant acidity. This method is suitable for all fruits and berries rich in pectin: cranberries, currants, gooseberries, peaches, plums, etc. Bon appetit!

On a note
To prevent jelly from escaping, it is recommended to lubricate the edges of the container with vegetable oil.

Redcurrant Jelly Five Minutes

Composition:
  Berries 1 kg
  Purified water 1.5 cups
  Sugar 1.7 kilograms
  Cooking:
  Sorted and washed currants are poured into pre-prepared syrup. Boil in syrup for five minutes. Remove from the stove and pack the hot liquid in jars and place in storage.

Enjoy your meal!

Redcurrant jelly for the winter without cooking video recipe

Enjoy your meal!

Five-Minute Black Currant Jelly

Composition:
  1 liter of fresh juice
  1 kg of sugar
  Cooking:
  Wash the berries in cool water, dry by sprinkling a thin layer on paper or a clean cloth. Grind in a wooden bowl with a wooden spatula. Squeeze mixture through cheesecloth. Combine juice with sugar. Place in the refrigerator for three hours. Grind (preferably in earthenware) with a wooden spatula until thickened.

Transfer the finished mixture to jars, close the lids. Enjoy your meal!

On a note
  The cake left over from the berry can be used well. We put it on a baking sheet and dry it, then store it in a glass jar. In winter, it makes an excellent aromatic tea.

Since redcurrant is sour for ordinary eating, it is better to preserve it in the form of compote, jam, jam or jelly. Not only adults, but also kids will eat such a treat with pleasure.

Redcurrant Jelly Jam

Composition:
  Redcurrant - 1 kg
  Water - 1 cup
  Sugar - 1 kg

How to make redcurrant jelly

Cooking:

  Rinse the berries, peel the roots and pour into a deep enameled pan. Add a glass of water to the currant.
  Bring the mixture to a boil and cook over moderate heat for another 3-5 minutes. During cooking, a sufficient amount of juice is formed.

  Remove the currant jam from the heat, grind it with a blender or grind through a sieve. In the second embodiment, the finished product will be devoid of small seeds and the remains of skins. Return the mass back to the pan, add sugar and cook for another 30-40 minutes.

Sterilization of cans

Sterilize clean half-liter cans in any convenient way. If there is no special device, you can use the old grandmother's method: install a container over boiling water on improvised items (wooden spatulas).

  Distribute the hot jellied jam in the jars and cork with metal lids using a seaming key.

  As the jam cools, it will thicken and solidify. Mark the finished preservation with a label with the date of preparation and hide until winter in a dark, cool place.

  Knowing how to make redcurrant jelly jam, you will not only begin to feed your relatives a delicious and healthy treat for tea, but you can also use this preservation in the preparation of various types of desserts and pastries. Enjoy your meal!

Redcurrant jelly for winter a simple recipe

Composition:
  Redcurrant berries
  Sugar (1.5 kg per 1 liter of juice)
  Cooking:

  Place the berries in an enameled bowl, put on a fire and heat until a pair appears. Wipe the heated berries in a hot condition through a sieve with a wooden spoon.

  Add sugar to the mashed mass (1.5 kg of sugar per 1 liter of juice). Put on fire, bring to a boil. Remove from heat for 15-20 minutes, remove foam.

Put it on the fire again. Let it boil strongly and set aside for 20 minutes.

Then we put the basin on the fire and cook until the foam ceases to stand out.

  Pour hot jelly into hot jars and leave open for 24 hours. Then they are hermetically sealed with warmed lids or covered with parchment paper and tied.

  This jelly is kept in a cool place. Enjoy your meal!

For lovers of spicy dishes, I offer the following recipe.

Redcurrant jelly and hot green pepper

Composition:
  Jalapeno green pepper - 2 amount
  Redcurrant puree - 200 g
  Water - 175 ml
  Sugar - 50 g
  Lemon - 1/2 pcs.
  Green food coloring - 4 drops (or chlorophyll complex, water soluble)
  Agar-agar - 1/2 tsp.

Cooking:

  Warm up red currants in the microwave at maximum power for 4-5 minutes.

  Wipe it thoroughly through a sieve.

  Pour sugar, put on a stove. And cook after boiling, stirring until sugar dissolves, 3 minutes.

  Set the jar obliquely and pour currant jelly into it. Leave in the cold for a day, currants gell and without gelling substances.

The next day we cook jalapenos. In peppers, remove the stalks, partitions and seeds, cut very finely.

Add lemon juice and sugar to the water, boil for 5 minutes.

Before laying pepper, be sure to tint the water with a green food coloring or water-soluble chlorophyllipt. Otherwise, the hot pepper will lose its color and then even the dye will not help. So, first tint the syrup, then add pepper and boil for 2-3 minutes.

  Pour agar-agar, mix and cook again 3-5 minutes. Remove from heat.
  Let the jelly from the pepper cool a little - until it starts to thicken a little. And pour a thin layer on top of red currants. Thin, because if you fill everything at once, the layers can mix. We put it in the freezer for 5 minutes so that the jelly seizes faster.

  We take out and add now all the remaining green jelly, cool. Be sure to keep in the refrigerator!

Such an original blank is useful both for the New Year's table and as a gift.

Save the jar on the New Year's table, to hot and cold meat cuts. Enjoy your meal!

As you can see, preparing a delicious and healthy dessert from currants is very simple. Try one of the cooking options. Enjoy your meal!

Also for home collection of winter blanks

If you liked the article and it turned out to be useful for you, share it on social networks. The buttons for social networks are at the top and bottom of the article. Thank you, check back on my blog more often for new recipes.

We all know the feeling of pleasure when freshly picked redcurrant berries explode in the mouth with sweet and sour aromatic juice. Leave a slight astringency and taste of summer. So that in the cold season we can also enjoy this sunny berry, we propose to make light and gentle jelly. It perfectly complements the tea party of friends and does not harm the figure. In addition, currant jelly is very useful for children, as it contains vitamins A, C and R.

Proportions of sugar and redcurrant

In fact, the amount of granulated sugar or powder per 1 kg of red currant varies from the availability of other ingredients in the recipe. If we are going to cook jelly without industrial thickeners, add more sugar. In this case, it also serves as a thickener, mixing with natural pectin, which is found in currants. When pectin or gelatin is added to the jelly, one glass of powder may be sufficient. In general, 1 kg of currant consumes from 200 g of sugar to 1.5 kg. Gelatin and pectin also have a different dosage. Depending on how gelatinous the product we need as a result, they are added 10–25 g per 1 kg of berries.

Keep currant jelly right

Unpasteurized jelly should be stored in a cool and dry place: a pantry or a cellar. At the same time, the room must be well ventilated so that mold or other fungi do not appear. Air temperature should be in the range of 10 to 15 degrees with a positive value.

Moreover, the amount of sugar incorporated in the preparation of jelly does not affect the process of sugaring the workpieces during storage. It depends on the temperature in the cellar or basement. If the thermometer shows less than 10 degrees, the jelly can be sugared. Why should you choose a cellar rather than a refrigerator for storage? Due to the fact that the temperature in this appliance is 3–8 degrees Celsius, which implies sugaring.

The normal temperature of the refrigerator in the middle of the chamber volume is from +3 to +6 degrees Celsius. This is the optimal area for storing soups, bread, vegetables, sauces and much more. The lowest shelves or drawers for storing vegetables, root vegetables, fruits and pickles. The maximum permissible temperature in this compartment, according to standards, is up to + 8 ° C. This level is considered the maximum for any operating mode of the device.

R. E. Loiko

Home Cooking 2013

Also, this process is facilitated by the desire of the hostess during storage to mix the product, shake the jar. He does not like this delicate delicacy of mechanical influences during storage. Boiled jelly, a product cooked without boiling, five-minute jelly - all of them are stored in the same conditions - at a temperature of +10 degrees and in an unlit place. Of course, if the basement is missing, or there is no access to it, you can store the workpiece in the refrigerator. But when storing jelly, mold can form under conditions of elevated temperature, as well as when ventilation is unavailable, this function is not included in all models of refrigerators. The approved shelf life of vegetable and fruit (gelled and unglazed) canned food in glass containers is from 1 to 3 months. From the moment the product is opened, when stored in the refrigerator, it must be consumed within 14 days.

If desired, the sugar in the jelly can be replaced with honey. It is taken in the ratio: 0.8 kg of honey per 1 kg of berries. There are several recipes for honey jelly with fruits. In this case, you will have to additionally use lemon juice (1 tsp of lemon juice per 1 kg of berries) to reduce the sugar content of the product. But you need to remember that jelly will turn out to be very sweet. The temperature regime at which jelly with honey is stored also affects the crystallization of the sweet product. If the thermometer column shows a mark above + 14C, then sugaring will come faster. The process of sugaring significantly slows down at 5–7 degrees of heat — that is, the temperature of the air in the refrigerator. Under these conditions, the product with the addition of honey can be stored for 1.5 to 3 months, then crystallization will begin to intensify.

The expiration date of boiled jelly is 12 months. Jelly without cooking is stored much less - only 3-4 months in a cellar or pantry at the required temperature.

Pasteurization and sterilization. What is the difference?

Pasteurization is the heat treatment of food at a temperature of 70 degrees Celsius. It is used for preserving fruits and berries with a delicate pulp consistency. Pasteurized primarily fruits and berries with high natural acidity, not intended for long-term storage.

L. I. Nichiporovich

During pasteurization, we fill the filled cans in a pan with water heated to 55 degrees. First, put a wooden lattice or natural dense fabric on the bottom of the dishes, which we fold in 3-4 layers. We cover the pan with a lid and stand the time indicated in the recipe. We seal with a seaming machine or a special key metal covers. If we use covers with rubber gaskets or clamps, the pasteurization water should cover the covers 3-4 cm.

Sterilization is the heat treatment of a product in boiling water, as a result of which microorganisms die completely. It is used for the preparation of canned food for long periods of storage.

L. I. Nichiporovich

"Home canning" - 656s. - 1995

The time of the sterilization process is counted from the moment of boiling water in the pan. We sterilize the jar without using plastic covers. At the end of the sterilization process, we take the jar out of the pan. You can put it on the table. Plastic caps not sterilizedbecause the temperature is too high. The shape of the lid is lost and the quality of the seal is deteriorated (if after deformation the lid can be put on the neck of the container). We lower the plastic cover with tongs for 10-15 seconds in water, the temperature of which does not exceed 90 degrees. Close the jar with a lid.

Delicious redcurrant jelly recipes for winter: step-by-step instructions

Hot cooking method

• Red currant - 1 kg;
• sugar - 1 kg.

Cooking:

Video: winter recipe

Currant jelly. Cold option

• Red currant - 1 kg;
• sugar - 1 kg.

Cooking:

Five-minute gelatin-free jelly

• Currant - 2 kg;
• sugar - 3 kg;
• water - 1 tbsp.

Why did people call the recipe “five-minute”? Because the berries during cooking do not have time to lose their beautiful appearance. And from currant juice with sugar it turns out very tasty jelly.

Cooking:

Gelatin blank

• Red currant - 1 kg;
• sugar - 500 g;
• gelatin - 2 tbsp.

Cooking:

Currant Jelly with Pectin

• Berries of red currant - 1 kg;
• sugar - 350 g;
• pectin - 10 g;
• water - 1 tbsp.

Cooking:

Cooking jelly in a bread machine

Cooking workpieces on a gas or electric stove has long been a familiar thing. But we want to offer a more convenient and faster way to cook jelly ... in a bread machine.

• Currant - 700 g;
• sugar - 350 g;
• quittin (pectin-based thickener) - 15 g.

Cooking:

Light and aromatic redcurrant jelly will appeal to both children and adults. We hope that the recipes we collect will help you surprise adult guests and delight little sweet tooth with a vitamin dessert.

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.