Jelly lovers, or, will surely draw a few for themselves delicious recipes from this article, because today we are learning how to make currant jelly.

Getting currants in season is not difficult, because many will certainly have a couple of bushes of this berry in the country. And even if you were not lucky enough to find a fresh berry, the opportunity to enjoy a currant dessert will not bypass you, since jelly can be easily prepared on the basis of frozen fruits.

Well, let's move on to the recipes.

Jelly with red currant without gelatin

Ingredients:

  • red currant - 750 g;
  • sugar - 500 g.

Cooking

On medium heat, heat 70 ml of water and lay the washed currant berries. We wait until all the berries begin to burst and give juice, we help them with this with a wooden spatula. Boil the extracted juice.

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

We filter the future currant jelly through cheesecloth and pour into jars, cover nylon cover or parchment paper, and leave to harden in the refrigerator.

Currant jelly with gelatin

You can add an unusual taste to the dish with the help of a small amount of alcohol: table wine, high-quality port wine, or currant liqueur will do an excellent job with this task.

Ingredients:

  • currant - 500 g;
  • powdered sugar - 1 tbsp.;
  • gelatin - 15 g;
  • port wine - 150 g;
  • cream - 150 ml.

Cooking

Before preparing currant jelly, gelatin must be poured with 5 tablespoons of cold water, or milk, and left to swell.

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

To prepare the gelatin mixture for redcurrant jelly, combine port wine, soaked gelatin and 2/3 cup water in a saucepan. Cook the mixture over low heat until the gelatin is completely dissolved, and then mix with currant syrup. Pour the jelly into molds and send it to the refrigerator for 5-6 hours.

The remaining berries can be mashed, for this you should beat them in a blender along with the rest of the powdered sugar and cream. Serve jelly, decorate fresh berries, mint leaves and currant puree.

frozen currant jelly recipe

Ingredients:

  • currant - 200 g;
  • sugar - 200 g;
  • gelatin (granules) - 1 tbsp. a spoon;
  • water - 500 ml.

Cooking

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

Frozen currant berries are boiled together with sugar in boiling water for 1 minute. While stirring, pour the gelatin mixture into the berry syrup. We filter the base for jelly through cheesecloth and pour into molds. Let it harden in the refrigerator for several hours.

Currant jelly without cooking

Currant holds the record for the content of vitamin C, ahead of even citrus fruits in this parameter! Therefore, in order not to lose a valuable vitamin supply,

we recommend preparing currant jelly without heat treatment.

Cultivated mainly for the purpose of canning for the winter. This is due to the fact that this variety of currant is much more acidic.

In addition, due to the pronounced tendency to gelation, not only jam is made from red fruits, but also jam, jelly.

Both fresh and canned, it is very useful: vitamins C and P, organic acids, as well as fruit sugar(fructose). Today we bring to your attention classic recipe jelly from, which can be prepared for the winter.

Kitchen appliances and utensils

A variety of cooking utensils and techniques help turn a banal culinary process into an exciting creative activity.

In the process of making jelly, you will need:

  • half-liter glass jar;
  • seaming cover;
  • Seaming key for hermetic sealing glass jars with home canning;
  • plastic colander or paper towel for drying;
  • metal pusher, necessary for kneading berries;
  • metal sieve-colander with a handle for separating the skin and seeds;
  • enameled container for cooking jelly;
  • skimmer for removing foam from the surface of the jam;
  • wooden spatula for stirring sugar syrup;
  • funnel (hole diameter 6.5 cm) - special with a wide neck, which facilitates filling the jar with the prepared broth.

Important! Pay special attention to the choice of seaming lids: they should not have defects, and their structure should be uniform.The best option is a set of vacuum caps (such caps will last you much longer).

Required Ingredients

To make redcurrant jelly at home for the winter, you will need the following ingredients:

  • red currant - 900 g;
  • granulated sugar - 700 g.

 That's all the products that are useful to us for making healthy jelly jam. From this amount of products, a little more than 1 half-liter jar of goodies comes out.

Features of product selection

Let us briefly dwell on the features of the choice of products for jelly.

In this case, the main rule for choosing red currant fruits is the selection of large-fruited varieties, including:





Thanks to large-fruited varieties, your workpiece will turn out to be the most optimal consistency, the taste of delicacy will be more pronounced. In addition, due to the relatively large size of the fruit, it will be much easier to make jelly.

It is also necessary that the fruits selected for cooking for the winter have time to ripen. And so that the product does not deteriorate quickly, the berries must be freshly picked.

If you have your own harvest, it is advisable to collect berries in dry, clear weather, or wait until the dew has completely disappeared from the bushes. As for sugar, regular white granulated sugar will do.

How to make jelly: recipe with photo

Let's move on to step by step cooking a simple recipe for red jelly for the winter. In order for the finished jelly to be beautiful in appearance and appetizing, the harvesting must be done according to all the laws of culinary science.

Carefully sort out the fruits of red currant, remove unusable specimens. Then rinse the berries thoroughly (preferably in small pieces). Next, pour the currants into a colander to drain the water, or dry with a paper towel.
The next mandatory step is the removal of the stalks. Only now the berries are ready for further processing.

Did you know? In Latin, redcurrant is called "Ribes rubrum". The history of this name is interesting. The ancient Arabs had a special tradition- they ate a large amount, without this herb, any dish seemed tasteless to them. And the Arabs called it "ribas". In 711, when the Arabs conquered Spain, they could not find their favorite in this territory. Then the Arabs paid attention to the red fruits, which have a pleasant sour taste, slightly reminiscent of the aroma of rhubarb. The Arabs began to call the red currant "ribas", the name stuck and became official for this plant.

Pour the currants into the pan and add the third part to it granulated sugar. Shake the pan lightly, thus mixing the berries with sugar.

In order for the berries to release juice, slightly press down the contents of the pan with a metal pusher, then leave at room temperature for 1–1.5–2 hours. If you want to speed up the process, you can put the pan on the stove with very low heat.

So, after 2 hours the mixture became liquid. Now the workpiece must be rubbed through a metal sieve-colander. This procedure allows you to remove the skin and bones that we do not need in jelly.

So that the cake does not disappear, transfer it to a carafe, fill it with clean filtered water (0.5 l) and leave it to infuse (you will get a delicious drink).

The guarantee of high-quality redcurrant spin for the winter is the correct observance of the recipe for the preparation of sugar syrup.

The process of cooking sugar mass for jelly is quite simple. To do this, pour the expressed juice into a large saucepan, put it on a stove with a slow fire and gradually add the remaining sugar (in portions, stirring with a wooden spatula).

Granulated sugar is needed not only to obtain sweetness - it is also an excellent preservative. In a sweet environment, bacteria lose their ability to develop, which is why jam has a long shelf life.

The syrup on the fire must be looked after so that it does not boil away. The fire under the container should be low, it is impossible for the syrup to boil strongly.
Be sure to remove the foam from the surface of the decoction. However, you should not remove the foam from its very appearance, since in this case it will form again and again.

So, bring the broth to a boil. Let it simmer for another 3-4 minutes. To preserve the vitamins in the product, avoid overcooking the mass. The decoction brought to readiness has a natural aroma and a shade of red currant.

It is necessary to learn how to correctly identify the degree of readiness of the syrup: it is ready if the foam is collected in the center of the container, and the droplets of the broth do not spread on the plate.

Red currant jelly

Currant jelly

Red currant is not as velvety-thick inside as black, it has a lot of watercolor berry sourness and bones are felt. Of course, it is pleasant to nibble red currants from the twigs, feeling how you are filled with vitamins. But even better is to make redcurrant jelly.

Exactly this tasty dish with currant, which can be eaten as an independent dessert, and used in other delicious dishes!

Washed red currant

1. Redcurrant jelly (without boiling, cold method)

1.1. Proportions

  • For 1 liter of juice, 5.5 cups of sugar (1.25 kg = 1 kg + 1 heaping glass).

1.2. How to make cold redcurrant jelly

  • Prepare berries: rinse in cool running water, dry and pick the berries from the branches. (Some people wash with boiled cool water, but I think this is not necessary).
  • Squeeze currant juice: ceiling the berries, and then strain the puree through cheesecloth or a fine sieve.
  • Mix juice and sugar in the above ratio until the sugar dissolves (to speed up the process, you can slightly warm this currant syrup, stirring constantly).
  • Unpack and close: as soon as the sugar has dissolved, pour the syrup into prepared jars, cover with a nylon lid or parchment on top (tie the parchment with twine or pull off with an elastic band for money).
  • Keep redcurrant jelly in this package until spring in the refrigerator or cellar (but usually it is eaten much earlier!).

Currant jelly like a ruby))))

Redcurrant contains a lot of gelling agents and acids, so it keeps well. Such berry jelly can be boiled or cold jelly is prepared (without heating the juice at all or only slightly warming it up to dissolve the sugar).

If you want to get high quality jelly, transparent, without impurities, you don’t need to apply force and squeeze out all the puree from the berries, take only that part of the liquid that drains from them by itself (stir the berry mass with a spoon, helping the juice drain).

What to do if currant jelly is not frozen

Properly cooked currant jelly solidifies in the process of transferring to jars (turns into jelly as it cools). If suddenly your jelly is completely fluid and does not solidify, you can put it back on the fire and heat it for another 2-3 or 5 minutes, depending on the thickness of your syrup. As soon as you see that a pink coating remains on the walls of the dishes (that is, the syrup already sticks slightly to the walls of the basin or pan), then you can pour the jelly into jars.

It is better to cook jelly in a low wide basin so that the evaporation surface is higher and the jelly thickens faster. The larger the volume of berries and the narrower and taller the dishes, the more time it will take to cook the jelly.

Where to put cake from berries

From cake from berry puree you can cook compote - throw it into a pot of boiling water, boil for a minute or two and let it brew.

Currant jelly can be added to other confectionery products, soufflés, creams, cocktails, ice cream, fruit salads, put in tea, prepare juice from jelly.

This is how redcurrant grows, it is harvested directly with twigs, with a whole brush, and then, after washing and drying, it is separated from the twigs. If you immediately pick currants without twigs, it will choke and release juice during transportation

Conventions

A glass = 250 ml of water = 250 g of water, this is the volume of an ordinary tea glass, which used to be placed in a cup holder. A simple measuring cup (measuring cup) can replace it.

A faceted glass is 1/5 less than a tea glass, its capacity is 200 g.

In the recipe, a large glass = 250 ml is always implied, in the case of using a faceted glass, this is negotiated separately.

  • Redcurrant jelly, a simple recipe with gelatin

    As you know, in the summer, you don’t really want to eat. But it’s hard to refuse something tasty even in the heat. A wonderful treat for both adults and children in the summer can be redcurrant jelly with gelatin. Currant itself is quite delicious berry. But if you make cool jelly out of it, then such a dessert becomes especially attractive. Naturally, now some will be able to object to me that ice cream is still a favorite in the summer. And it's hard to argue with that. And yet, in order to diversify the diet, many enjoy redcurrant jelly with great pleasure. Hostesses-mothers will be especially pleased simple recipe redcurrant jelly, which will be a real find for them. After all, you don’t need to stand at a hot stove for a long time in the heat, you don’t need to bake anything. Everything is very easy to prepare. Moreover, in such a simple and at the same time exciting business, children will be happy to help you. Imagine how interested they will be in the process of turning currant juice into a bright and delicious jelly? Adults will also become fans of berry jelly. After all, dessert does not burden the body and is perfectly refreshing.

    From the given amount of ingredients, a very gentle, light jelly is obtained. If you are afraid that the jelly may not harden or you want it to be dense and elastic, you can use 30-40 g of gelatin. Before you start preparing the dessert, I recommend that you read the instructions on the back of the gelatin bag.

    Ingredients:

    • 500 g of red currant;
    • 1 st. Sahara;
    • 700 ml of cold boiled water;
    • 20 g (2 tablespoons) gelatin;

    How to make redcurrant jelly with gelatin

    1. Before starting the preparation of the dessert, it is necessary to soak the gelatin in water. We take 200 ml of cold boiled water, add gelatin and leave for 20 minutes until swelling.

    3. And now the currants need to be mashed. We will do this with the help of a potato crusher. Grind the berries immediately with sugar - it's much easier, and the sugar dissolves a little in the juice. And from the sweet cake after it will be possible to cook compote.

    4. The resulting redcurrant puree now needs to be separated from small bones and skins. To do this, we will pass it through gauze folded in two layers. The process, of course, is laborious, but necessary.

    5. Spread the puree in small portions and squeeze. Do not throw away the leftover pulp. From it you can also vitamin compote cook.

    6. When all the puree is squeezed out, you can return to the gelatin, which has swollen by this time. Now it must be heated in a water bath until the grains are completely dissolved. It is important to ensure that the gelatin does not boil, otherwise it may lose its gelling properties.

    7. Pour 500 ml of warm boiled water into the juice. We remove the foam so that our future jelly looks clean and transparent. Next, we send warm gelatin and a few drops of vanilla extract to the slightly cooled juice. Vanilla goes well with currant juice, giving the jelly a unique flavor and transforming a simple dessert beyond recognition. Thanks to vanilla, many will not even guess what jelly is made of, its taste is so unusual.

    8. Mix.

    9. Pour the finished mixture into bowls, glasses or any other suitable dishes. Let her stand until she becomes room temperature. Next, we send the containers to the refrigerator until completely solidified. Ideally, do this at night.

    Redcurrant jelly with gelatin is ready! Cook this delicious dessert it’s simple, well, if children helped, then for them it’s also exciting, pleasant. And it's also very useful. Enjoy your meal!

    Red currant contains a huge amount of useful vitamins and minerals. It is good even fresh, even in the form of jam with whole berries, even in the form of a variety of jellies. The latter can be prepared in several ways.

    Red currant jelly boiled with sugar

    For it you will need:

    • red currant not overripe - 1 kg;
    • granulated sugar - 1 kg.

    For jelly, it is better to take currants that are sour - it freezes much better.

    How to make jelly:

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

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

    Red currant jelly boiled with sugar and Gelfix

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

    How to cook:

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

    Redcurrant jelly without cooking

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