Redcurrant jelly: the best and simple recipes. Redcurrant jelly without cooking - recipes Redcurrant jelly in a blender

In the midst of summer, a very pressing topic is how to make redcurrant jelly. Do you have your favorite winter recipe? If not, read on, I’ll tell you how I make jelly with and without cooking, with and without gelatin, poured cold in a slow cooker.

Why jelly? Because red currant, like no other garden berry, is suitable for this. Ruby in color, transparent as glass, aromatic and indescribably delicious. And how many useful things are there? You can simply eat it with a spoon, drinking some tea, and if you want, you can also put it in baked goods.

• 1 How to make red currant jelly - delicious recipes for the winter
  • 1.1 A simple recipe for redcurrant jelly for the winter
  • 1.2 Redcurrant jelly for the winter without cooking, step by step with photos
  • 1.3 Five-minute redcurrant jelly
  • 1.4 Redcurrant jelly through a juicer
  • 1.5 Cold redcurrant jelly
  • 1.6 Redcurrant jelly recipe with gelatin
  • 1.7 Redcurrant jelly – video
  • 1.8 Red currant jelly in a slow cooker

How to make redcurrant jelly - delicious recipes for the winter

The most interesting thing is that you can do without gelatin or other gelling additives when preparing it; the properties of this berry are such that it gels on its own due to the large amount of pectin.

The jelly is made from the juice of the berry; in order for it to be truly transparent, you need to prevent the seeds and skin from getting into the final product. For cooking, I always use a fine sieve and a wooden masher or spatula. It is better to take a nylon sieve, not a metal one, because the currant berry is sour and quickly breaks down the metal.

We know that red currants contain a “champion” amount of vitamin C; to preserve it for the winter, jelly is made without cooking, but in this case it must be stored only in the cold and for a very short time. If you do not have such an opportunity, then it is better to make the preparation according to the simplest recipe.

A simple recipe for red currant jelly for the winter

For the simplest recipe we will need to take:

• Two kilos of berries
• Kilo of sugar

How to make jelly:

We take only ripe berries, but not overripe, without damage, so that they are all elastic to the touch. We carefully cut off the stems and tails so that the taste is not spoiled. We wash the berries well, and there is no need to soak them in water, just rinse them in a colander by the handful and that’s it. Remove any excess moisture.

You can quickly grind the berries with a blender, or through a meat grinder; the main thing for us is to make a paste out of them so that the juice can be squeezed out. By the way, I don’t do it through a juicer; a lot of juice remains in the pulp, and sometimes seeds get in.

We gradually pass the resulting mass through a sieve, using a wooden masher this is quite quick. Next, pour the resulting juice into a stainless steel container; if you don’t have one, you can use an enameled one.

You get about a liter of juice in its pure form, pour a kilogram of sugar into this amount and begin to heat it slowly, stirring all the time. This way the sugar will dissolve completely quickly. If you have a lot of juice, then do not make jelly from the entire amount at once, divide it into parts so that it does not burn.

The finished jelly will be liquid until it cools, so without worrying, pour it into small sterilized jars and roll up the lids. Do not turn over; leave the jars until they cool completely naturally, then lower them into the cellar.

Redcurrant jelly for the winter without cooking step by step with a photo

Who wants to eat delicious vitamins all winter, there is a recipe for jelly without cooking. There is one “but” here - it will be necessary to store the live product in the refrigerator. But there are those who add more sugar and then the preservation can simply be stored in a cool place.

Jelly without cooking - step by step instructions:

We will use only berries and sugar, on a one-to-one basis, and measure the volume not of the berries themselves, but of the resulting juice.

Grind the already washed berries through a meat grinder or grind them in a blender, whichever is more convenient for you.

We wipe the berry mass through a sieve.

Add sugar according to the norm.

Stir the juice and give a couple of hours for the sugar to completely disperse.

Before packing the jelly, mix well. We lay out in sterile jars and put it in the refrigerator without turning over.

Redcurrant jelly five minutes

The five-minute recipe always helps out if you quickly need to put the berries in jars. This option can be stored in the refrigerator or in the cellar, and the jelly just sits in a cool room all winter because it is boiled.

How to make five-minute jelly at home:

In this case, we take such a norm, for a kilo of berries - a kilo of sugar. The berry must be washed, sorted and whole, without damage. After washing, you need to dry it, I just spread it on a towel for a few minutes in an even layer.

We make juice from the berries in any way that is more convenient for you, in the old fashioned way, some years they are stewed and rubbed through a sieve, I just grind them in a blender.

Pour the required amount of granulated sugar into the juice, stir and slowly heat until it boils. The temperature should be as low as possible so that it does not burn. Always make sure that this does not happen; stir regularly with a wooden or plastic spatula.

After boiling, about five minutes should pass, it should boil evenly. Immediately remove the jelly from the heat and pack it in such a hot form in jars. Before screwing them on, you need to cover the neck with parchment, and only then close the lids. Cooled jelly can be stored anywhere.

Redcurrant jelly through a juicer

I have a Rosinka juicer, but all housewives know how to assemble and disassemble it, especially since sometimes it misses seeds and the jelly is not so beautiful. That's why I use a mechanical juicer, it's much faster to assemble and squeezes well.

Cooking jelly through a juicer:

It is important for us to take berries of about the same ripeness, not watery. If you have your own currants, do not pick them immediately after the rain, the jelly will be liquid and tasteless. That is why you need to rinse it quickly, then spread it on a towel to dry. You also need to carefully remove all the branches and only then pass them through a juicer.

By the way, don’t throw away the remaining cake; it can be dried on a baking sheet and added to tea or baked goods in winter. You can cook compotes on it or add it to winter berry preparations.

Pour the resulting pure juice into a stainless saucepan and measure out the sugar according to the norm per liter of juice, two hundred kilograms of sugar. Stir and set to heat slowly. We are waiting for the moment of boiling, remove from heat and immediately pack in sterile jars.

Cold currant jelly

This recipe is obtained in the same way, without cooking, therefore, in a cold way. We save all the vitamins, plus we make a preparation that can be safely stored simply on a shelf in a cabinet or pantry.

Cooking process:

Grind the berries with a blender or through a meat grinder and pass through a sieve to obtain pure juice. Next you need to measure the amount of juice in order to know how much sugar to add, we will do one to one and a half so that the product is stored better.

Stir the sugar in a circle in the juice until it completely dissolves and the gelling process begins. Then, as usual, we lay it out in jars and put it away for storage.

Redcurrant jelly recipe with gelatin

Although the berry contains a lot of pectin, gelatin makes the jelly thicker, holds its shape better and is perfect for baking.

We will take a kilo of berries:

• 600 grams of sugar
• 20 grams of edible gelatin
• A third of a glass of water

How we will cook:

Pour gelatin with water and leave to swell. In the meantime, let's take care of the berries, wash them, tear off the tails and put them through a meat grinder. Pass the resulting mass through a sieve.

There is a way to speed up the whole process: you need to add just a little water to the washed berries and simmer them until they become soft, without necessarily tearing off the tails. Then we wipe it through a sieve and the juice is ready.

We put it together with the addition of sugar to heat up and heat the gelatin too until it becomes liquid. Pour it into the juice in a thin stream, stir and pack in jars. Banks can not be turned over, we remove the cooled ones for storage.

Redcurrant jelly - video

Jelly from red currant berries in a slow cooker

In a slow cooker, the jelly turns out thick and without gelatin, and most importantly, you don’t need to stand over it and guard. Very comfortably.

How to cook jelly in a slow cooker:

We will add sugar at a ratio of one to one, not just to the berry, but to the volume of juice. Half a liter half a kilo of sugar. Mix well and pour into a bowl. It remains to set the mode of stewing or jam for twenty minutes and the jelly is ready. Pack hot into jars and let cool.

To make red currant jelly for the winter, you don’t need anything other than berries and sugar in a 1 to 1 ratio - this is a simple recipe. The currants need to be cleared of twigs and leaves, then boiled and rubbed through a sieve. At the end you will get pure berry puree, without skins and seeds, and the jelly will ultimately be transparent and homogeneous. All that remains is to add sugar, boil for 15 minutes and pour into jars.

The yield from the specified amount of ingredients is 750-800 ml. I recommend using small-volume jars for sealing; the smaller the container, the more active the gelling process occurs. The price of the preparation is excellent; it can be stored in a cellar or in an apartment, away from sunlight and heating radiators.

Total cooking time: 50 minutes
Cooking time: 30 minutes
Yield: 750-800 ml

• red currants – 700 g (net weight in the form of puree – 500 g)
• sugar – 500 g

Preparation

Rinse the ripe berries with running cold water and let the water drain. We sort through, freeing from twigs, leaves and other debris. For jelly according to this recipe, select ripe, or even better, slightly overripe currants, but without signs of mold or spoilage.



Next, you need to crush the berries with a wooden pestle. We carry out the procedure with a regular masher, pressing down the currants with force so that they burst and release the juice. Why crush berries? This way, the juice will release from them and there will be no need to add water to the pan. Some housewives use a meat grinder or blender for this purpose, but I don’t see the need for this. The berry softens perfectly, and after cooking it turns into a homogeneous puree.



Place the pan with currants on the stove over medium heat. Bring to a boil and simmer for 15-20 minutes. During this time, the valuable pectin necessary for hardening the currant jelly will have time to boil out of the skin. You will see how, as they heat up, the remaining intact berries will burst and even more juice will be released. As a result, the volume will decrease significantly, and the berries will be well boiled; they will be easy to grind through a sieve with minimal waste of cake.



Next, the currants need to be rubbed through a fine sieve. It is most convenient to perform the procedure in small portions, 3-4 spoons at a time. The skin contains the most pectin, so we grind it carefully so that waste is minimal. We throw away the cake or reuse it to make compote. We weigh how much puree we got - I ended up with 500 g of pulp and juice from 700 g of fresh berries. This means you will also need 500 g of sugar (ratio 1:1).



Mix red currant puree and sugar. Stir until the sugar crystals dissolve completely.



Place on the stove and cook over low heat for 15 minutes from the moment of boiling, stirring often, without a lid, so that excess moisture escapes. If you overcook the jam, it will turn out a darker color. During the boiling process, do not forget to skim off the foam.



Pour the hot jelly into jars - sterilized, hot and dried in the oven. We roll up the boiled lids, then turn the jars upside down and leave them like that for 1 hour.

We remove the jars in a dry and cool place for storage for the winter. Don’t be confused by the fact that visually red currant jelly appears liquid. As it cools, it will become thicker due to the pectin contained in the berries. Already on the second day it will become thick, and after spending 3-4 weeks in the cold, it can be cut with a knife.

Red currant jelly for the winter is a real gourmet delicacy, for the preparation of which you don’t need anything other than berries and sugar. So, if your berry bushes are “red” again, make jam, it will turn out bright red and incredibly thick. If the jars are covered with several layers of parchment instead of ordinary lids, then the moisture will slowly evaporate over time, and the jars will contain real marmalade that can be cut into cubes!

The hardest part of this recipe is harvesting. Although there are people who like monotonous work, and some even find pleasure in this activity, as they say, it depends on taste and color. In my family, this process is conveniently divided: someone picks currants, and I make jam or jams, to each his own. The result of the activity is fairly divided equally.

• Cooking time: 2 hours
• Quantity: 2 l

Ingredients for making redcurrant jelly:

• 3 kg of red currants;
• 3 kg granulated sugar.

How to make redcurrant jelly.

We sort out the harvest - we remove branches, leaves, spoiled berries and stalks. Then pour cold water into a basin, add the berries, wash them, and place them in a sieve. Rinse under the tap and let the water drain.

Take a large saucepan with a thick bottom and a lid that fits tightly. We transfer clean berries into it.

Using a regular masher, press the currants a little to release the juice. Instead, sometimes half a glass of water is added, but I believe that the moisture in jams should be of natural origin (i.e. from the juices of the berry).

Close the pan tightly, place it on the stove, and turn the heat up to high. As it heats up, the berries will begin to burst and release juice; when the mixture boils, turn down the heat. After about 30 minutes the volume will decrease significantly.

This is what well-cooked berries look like - a lot of juice, and the currants are at the bottom of the pan.

Now the most painstaking part of the process - we wipe the berries through a fine sieve. I do not advise putting a lot at once, add in parts of several tablespoons. Currants are rich in pectin, but it is contained in the pulp and skin, so you need to wipe it thoroughly, squeezing out all the beneficial substances.

By the way, compote can be cooked from cake so that the product does not disappear.

Mix berry puree and granulated sugar. There should be more sugar to make the jelly thick. Mix well until the sugar is completely dissolved, then return the pan to the stove.

After boiling, cook for about 15-20 minutes. If you overcook, there will be no bright color; all natural paints acquire a brownish tint from long boiling.

During the boiling process, remove the foam and mix.

Cooking dishes for conservation. Wash the jars in a baking soda solution, rinse with boiling water, then sterilize over steam or dry in the oven (temperature 130 degrees).

You can close with boiled lids or clean parchment folded in several layers.

Place the hot mixture into warm jars, close them, and put them in a dry and dark place for storage.

It should be remembered that jars covered with paper cannot be placed in the cellar. Canned food sealed in this way will not be preserved in a damp room.

Redcurrant jelly

Currant jelly

Red currants are not as velvety-thick inside as black currants; they have a lot of watercolor berry sourness and you can feel the seeds. Of course, it’s nice to nibble red currants from the branches, feeling how you are filled with vitamins. But even better is to make red currant jelly.

This is the most delicious dish with currants, which can be eaten as an independent dessert or used in other delicious dishes!

Washed red currants

1. Red currant jelly (no cooking, cold method)

1.1. Proportions

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

1.2. How to make cold redcurrant jelly

• Prepare the berries: Rinse in cool running water, dry and pick the berries from the branches. (Some people rinse with boiled cool water, but I think this is not necessary).
• Squeeze currant juice: crush 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 heat this currant syrup, stirring constantly).
• Package and close: as soon as the sugar has dissolved, pour the syrup into the prepared jars, cover with a nylon lid or parchment on top (tie the parchment with twine or tie it with an elastic band for money).
• Keep Red currant jelly in this package in the refrigerator or basement until spring (but usually it is eaten much earlier!).

Currant jelly like ruby))))

Red currants contain a lot of gelling agents and acids, so they store well. This berry jelly can be boiled or prepared in a cold way (without heating the juice at all or only warming it slightly to dissolve the sugar).

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

What to do if the currant jelly is not frozen

Properly cooked currant jelly hardens during the process of transferring to jars (it turns into jelly as it cools). If suddenly your jelly is completely runny and does not harden, 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 is already slightly sticking to the walls of the basin or pan), then you can pour the jelly into the 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 container, the longer it will take to cook the jelly.

Where to put the berry pulp

You can make a compote from the pulp from the berry puree - throw it into a pan 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 into tea, or made into fruit drinks from jelly.

This is how red currants grow, they are collected directly with the twigs, a whole bunch, and then, after washing and drying, they are separated from the twigs. If you immediately pick currants without branches, they will choke and release juice during transportation.

Legend

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 glass holder. A simple measuring cup (measuring cup) can replace it.

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

The recipe always assumes a large glass = 250 ml; in the case of using a faceted glass, this is specified separately.

A bowl of currants awaiting processing into jelly.

Red jelly is delicious on its own, with tea, or with a bun!

We all know that feeling of pleasure when freshly picked red currants explode in the mouth with sweet and sour aromatic juice. They leave a slight astringency and aftertaste of summer. So that we can also enjoy this sunny berry during the cold season, we suggest making a light and delicate jelly. It will perfectly complement the tea drinking of girlfriends and will not damage the figure. In addition, currant jelly is very useful for children, as it contains vitamins A, C and P.

Proportions of sugar and red currant

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

We store currant jelly correctly

Unpasteurized jelly should be stored in a cool and dry place: a pantry or cellar. In this case, the room must be well ventilated to prevent mold or other fungi from appearing. The air temperature should be between 10 and 15 degrees plus.

Moreover, the amount of sugar added when preparing the jelly does not affect the process of sugaring the preparations during storage. It depends on the temperature in the cellar or basement. If the thermometer shows less than 10 degrees, the jelly may become sugary. Why choose a cellar for storage rather than a refrigerator? Due to the fact that the temperature in this household appliance is 3-8 degrees Celsius, which implies sugaring.

The normal temperature of the refrigerator in the middle of the chamber volume ranges 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 are for storing vegetables, root vegetables, fruits and pickles. The maximum allowable temperature in this compartment, according to the 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

This process is also facilitated by the housewife’s desire to mix the product during storage and shake the jar. He does not like this delicate delicacy of mechanical influences during storage. Boiled jelly, a product prepared without cooking, five-minute jelly - they are all stored in the same conditions - at a temperature of +10 degrees and in an unlit place. Of course, if there is no basement 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 refrigerator models. The approved shelf life of canned vegetables and fruits (gelled and ungelled) in sealed glass containers is from 1 to 3 months. Once the product is opened, if stored in the refrigerator, it must be used within 14 days.

If desired, sugar, which is part of 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 teaspoon of lemon juice per 1 kg of berries) to reduce the sugar content of the product. But you need to remember that the jelly will turn out to be very sweet. The temperature at which honey jelly is stored also affects the crystallization of the sweet product. If the thermometer shows above +14C, then sugaring will occur faster. The sugaring process slows down significantly at 5–7 degrees of heat - that is, the air temperature in the refrigerator. Under these conditions, the product with the addition of honey can be stored for 1.5 to 3 months, after which crystallization will begin to intensify.

The shelf life of boiled jelly is 12 months. Without cooking, jelly is stored much shorter - 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 temperatures above 70 degrees Celsius. It is used for canning fruits and berries with a delicate pulp consistency. First of all, fruits and berries with high natural acidity that are not intended for long-term storage are pasteurized.

L. I. Nichiporovich

When pasteurizing, place the filled jars in a pan of water heated to 55 degrees. First, place a wooden grid or natural dense fabric on the bottom of the dish, which we fold in 3-4 layers. Cover the pan with a lid and cook for the time specified in the recipe. We seal the metal lids with a seaming machine or a special key. If we use lids with rubber gaskets or clamps, the water during pasteurization should cover the lids by 3-4 cm.

Sterilization is the thermal treatment of a product in boiling water, as a result of which microorganisms are completely killed. It is used for preparing canned food for long-term storage.

L. I. Nichiporovich

“Home canning”, - 656 p. - 1995

The time of the sterilization process is counted from the moment the water boils in the pan. We sterilize the jar without using plastic lids. At the end of the sterilization process, remove the jar from the pan. You can put it on the table. Plastic lids not sterilized, because the temperature is too high. The shape of the lid is lost and the quality of sealing deteriorates (if, after deformation, the lid can be placed on the neck of the container). Using tongs, lower the plastic lid for 10–15 seconds into water at a temperature does not exceed 90 degrees. Close the jar with a lid.

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

Hot cooking method

• Red currants - 1 kg;
• sugar - 1 kg.

Preparation:

1. Pour the selected and washed berries into a saucepan, add a glass of water and place on low heat.
2. Stir constantly so that the berries do not burn. The currants should cook for 5–7 minutes.
3. We rub the finished currant mass through a sieve.
4. Pour the resulting juice into a clean saucepan and add sugar. Boil the mixture for 10–15 minutes.
5. Pour the finished treat while still hot into sterilized jars and close with lids.

Video: recipe for the winter

Currant jelly. Cold option

• Red currants - 1 kg;
• sugar - 1 kg.

Preparation:

Five-minute jelly without gelatin

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

Why is the recipe popularly called “five-minute”? Because the berries do not have time to lose their beautiful appearance during cooking. And currant juice with sugar makes a very tasty jelly.

Preparation:

1. Pour the berries into a saucepan.
2. Add 1.5 kg of granulated sugar and a glass of water.
3. Place on high heat. Bring to a boil and add the remaining sugar.
4. Stirring constantly, cook for exactly 5 minutes.
5. Distribute into sterilized jars and roll up the lids. There is no need to wrap the jars in a towel or turn them upside down.

Preparation with gelatin

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

Preparation:

1. Soak the gelatin in cold water for half an hour and dissolve it in the microwave. You can heat it in a water bath.
2. Mix sugar with berries and simmer over low heat for 5-7 minutes.
3. To prevent the gelatin from curdling if it gets into too hot an environment, pour a little of the berry mass into a clean glass.
4. Slowly pour in the gelatin, remembering to stir.
5. Now add the resulting gelatin mixture to the currants. Mix thoroughly.
6. Strain through a sieve and distribute into jars.
7. Cover with plastic lids once it has cooled down a bit.

Currant jelly with pectin

• Red currant berries - 1 kg;
• sugar - 350 g;
• pectin - 10 g;
• water - 1 tbsp.

Preparation:

Making jelly in a bread maker

Cooking preparations on a gas or electric stove has long become commonplace. But we want to offer a more convenient and faster way to cook jelly... in a bread machine.

• Currants - 700 g;
• sugar - 350 g;
• Quittin (pectin-based thickener) - 15 g.

Preparation:

1. Mash the berries with a masher or pass through a meat grinder. We shouldn't have any whole berries left.
2. Strain through a sieve.
3. Take a bowl out of the bread maker and pour the resulting juice into it.
4. While stirring, add granulated sugar evenly.
5. Sprinkle a thin layer of quittin on top of the sweet mixture. No need to stir!
6. Return the bowl to the bread maker and select the “Jam” mode. Cooking time will take about an hour, depending on the model of the device.
7. Pour into sterilized jars and seal.

Light and aromatic red currant jelly will appeal to both children and adults. We hope that the recipes we have collected will help you surprise your adult guests and delight your little sweet tooth with a vitamin-rich dessert.