Thick redcurrant jelly. Redcurrant Jelly: Best and Easy Recipes

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 a tasty 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. Mommy hostesses will especially be happy with a simple recipe for 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. Can you imagine how interested they will be in the process of turning currant juice into bright and tasty 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

Two little sisters are green in summer. One turns black by autumn, and the other turns red. It's about currants. This berry has an unforgettable aroma and rich taste. And you can talk about its benefits for hours. Today we will prepare redcurrant jelly - both a dessert and a delicious preservation that will warm you up on a winter evening.

If you love currants - love and soreness

Redcurrant jelly for the winter is a real storehouse of vitamins. In summer, you can enjoy this berry to your heart's content, but in winter it is impossible to find it. Of course, it is easiest to freeze currants. But how many berries can you fit in your freezer?

But conservation is another matter. Before we share the best and proven recipes, let's discuss some aspects:

• currant berries must be carefully sorted out, removing twigs and other debris;
• washed currant berries are dried on gauze so that excess moisture evaporates;
• currants need to be crushed in a blender or juicer;
• metal objects are prohibited, since an oxidation reaction may occur, which will worsen the taste of berries;
• to compact the jelly consistency, you can add agar-agar or edible gelatin;
• add granulated sugar to your liking;
• the syrup is preserved in its pure form, and the cake is squeezed through cheesecloth;
• storage containers must be sterilized;
• until completely cooled, the jelly should be kept in a warm, secluded place;
• If you're cold-preserving jelly, it's best to store it in the refrigerator.

Jelly "Five Minute"

Let's start our culinary tour with the simplest way to make currant jelly. First, boil the berries, then chop them, squeeze out the syrup and pour it into jars. A little advice: it is better to insist the jars upside down and wrap them in a warm blanket or blanket. Such jelly will retain its original taste and benefits until spring.

Composition:

• 0.4 kg of red currant;
• 0.5 kg of granulated sugar;
• vanilla - to taste.

Cooking:

• Let's do painstaking work and sort through all the berries. It's boring, languid, but worth it. Put the berries in a deep bowl and rinse thoroughly.

• As soon as the berries have given up excess moisture, add granulated sugar.

• We put the mixture on a minimum fire and boil until it boils.
• When the first bubbles appear on the surface of the currant mass, set it aside immediately from the stove.

• At this stage, add vanilla for flavor.
• After cooling, put the jam back on the stove and bring to a boil.
• Let's repeat the same algorithm.
• Put the jelly that has cooled down after the third heating into a blender bowl and grind until a mass of a homogeneous consistency is formed.

• Now pour the jelly into sterilized jars, close the lid and send it to the refrigerator for storage.

currant rainbow

Redcurrant in the form of jelly for the winter without cooking is stored for a long time, but this is not all of its advantages. Without exposing the currant berries to heat treatment, you can save a maximum of them useful properties. Be patient, because the most responsible and time-consuming part of the work is squeezing the juice.

Composition:

• 2 kg of currant berries;
• 1.8-2 kg of granulated sugar.

Cooking:

• We have already worked in the garden and harvested red currants. The berries were sorted, washed and dried.
• Now we simply cannot do without the help of a kitchen gadget. Take a juicer or blender and turn currant berries into puree.

• Then take gauze or nylon fabric, fold it several times. Manually, using maximum effort, squeeze the juice out of the puree. We do not need cake, it can be thrown away.

• When the whole mass has been processed, mix the juice with granulated sugar.
• Vigorously and with a smile, we will stir the sugar until it is completely dissolved. On average, mixing will take 10 minutes.

• Before your eyes, you will see how the juice turns into fragrant and incredibly tasty currant jelly.
• Now the jelly needs to be decomposed into sterilized containers and put in the refrigerator. And you can immediately eat a couple of spoons.

Do not forget that redcurrant has a peculiar sourness. Jelly in a cold way allows you to use any amount of granulated sugar. It all depends solely on your taste preferences.

Indulge in delicious and healthy desserts

A festive feast always ends with dessert. Cakes, pastries and other goodies are already boring, and sometimes you want something unusual. Why not make fragrant currant jelly with grapes?

Composition:

• 1 st. currant fruits;
• 2 tbsp. l. gelatin;
• 6-8 pcs. grape berries;
• 1 ½ st. water;
• 2 tbsp. l. granulated sugar.

Cooking:

• Pour water at room temperature, about half of the required amount, into a bowl.

• Add edible gelatin and stir vigorously with a spoon.

• After mixing, leave the mixture to swell for 15-20 minutes.

• Prepare currant berries in the usual way.
• Put them in a thick-walled dish, add water and granulated sugar.
• After mixing, put the fruit mass on the fire and bring to a boil.

• Now we can set the currants aside until they cool completely.
• Let's get the syrup.
• Put the mass in a separate bowl and carefully knead until the consistency of mashed potatoes.

• Add the swollen gelatin mass to the syrup and mix.

• A little tip: if the gelatin is not completely dissolved, just hold it for a couple of minutes in a water bath.
• Put grape berries and currant puree in a beautiful bowl.

• Pour everything with currant syrup.

• We send the jelly to the refrigerator and wait for solidification.
• And now you can serve such beauty to the table.

Currant mix

If you want to enjoy the aroma of this berry, try making jelly by combining red and black currants. Wine is the secret ingredient of this delicacy.

Composition:

• 1 kg of red currant;
• 500 g of blackcurrant;
• 1.5 kg of granulated sugar;
• 100 ml white wine.

Cooking:

1. We carefully sort out the currant.
2. We wash blackcurrant berries, lay them on gauze and dry.
3. Now let's take a look at red currants. We need to grind it to a puree consistency. Take advantage of a kitchen gadget.
4. Then squeeze the currant puree through the gauze cut and get the purest natural juice.
5. Mix the juice with granulated sugar, add whole blackcurrant berries and mix thoroughly.
6. To make the sugar crystals dissolve faster, you can heat this mixture to 40 °.
7. At the end, add wine. Alcohol will improve the taste of currant jelly.
8. We put the jelly in jars and roll up the lids.
9. Tip: To playfully fit the berries in the jar, roll them around after closing.

Panacea for winter blues

Currant jelly is a very healthy dish. Have you ever tried this orange treat? The taste of this dessert cannot be described in words. In addition, you will receive a huge dose of vitamins and support your immunity during the cold period.

Composition:

• 1 kg of oranges;
• 5 kg of granulated sugar;
• 5 kg of red currant berries.

Cooking:

• Prepare berries and citrus fruits. So that the oranges do not taste bitter, the zest must be scalded with boiling water.
• If desired, you can peel the fruit and chop only the pulp.
• Grind oranges and currants to a puree consistency.
• We mix both masses and fill everything with sugar.
• Put on moderate heat and boil for a few minutes.
• We focus on how the granulated sugar dissolves.
• If you cook such jelly for too long, then all the vitamins will evaporate.
• The jelly is ready, it remains to decompose it into sterilized containers and roll up the lids.

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

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

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

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

Ingredients:

• 1 kg of berries;
• 1 kg of sugar.

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

Cooking progress:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

USEFUL ADVICE

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

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

Redcurrant jelly for the winter: a recipe without cooking

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

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

Ingredients:

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

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

Cooking progress step by step:

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

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

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

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

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

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

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

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

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

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

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

Red and white currant jelly recipe

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

Components:

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

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

How we act:

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

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

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

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

Redcurrant jelly with gelatin - a simple recipe

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

Few ingredients:

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

Sequencing:

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

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

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

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

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

Redcurrant jelly without sterilization in 30 minutes: a quick recipe

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

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

SIMPLE AND USEFUL ADVICE

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

Redcurrant jelly - with cooking in a slow cooker

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

Proportions

• 1 kg currant;
• 1 kg of sugar.

Cooking instructions

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

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

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

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

Frozen currant jelly with gelatin - quick and tasty

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

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

Recipe Ingredients

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

We act in this way

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

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

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

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

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

Bon Appetit!

Summer gives us an amazing opportunity to improve our body. Indeed, in the warm summer months, we can not only enjoy delicious garden berries, but also get enough of the mass of vitamins contained in them. So that vitamins are not wasted, and the harvested crop pleases us with the most valuable useful substances all year round, you can not only freeze the berries for future use, but also make wonderful desserts from them - jam, marmalade, jam, jelly. Redcurrant, like no other berry, is suitable for such culinary delights. Due to the considerable content of pectin in its composition, red currant is ideal for making jelly. The presence of this natural thickener makes it possible to dispense with the preparation without any additional gelling components.

There are many ways to make currant jelly. Some of them involve the use of heat treatment, some do not. For those who want to prepare redcurrant jelly for the winter, the following simple recipe can be offered.

The number of components taken for this recipe is calculated on the output of the finished product with a volume of one and a half liters.

Ingredients:

- red currant (1 kg);

- granulated sugar (1 kg);

- water (200 ml).

Cooking

1. Ripe berries must be sorted out, rid of excess debris and stalks, rinsed and allowed to drain a little water.
2. Place the prepared berries in a suitable container. It can be a basin or a wide pan - in such dishes it will be more convenient and faster to cook jelly.
3. Pour currants with the right amount of water and put on the stove. The berries should be heated until the skin starts to crack and the juice comes out.
4. The leaked juice must be filtered. Place the remaining berries in a sieve and squeeze out, carefully rubbing them with a wooden spatula. The resulting cake should not be thrown away - it can serve as an excellent source for a delicious berry compote.
5. Strained juice mix with sugar and put on the stove. Jelly should be cooked over low heat with constant stirring. The finished product should decrease in volume by at least a third and thicken well.
6. Put the prepared jelly in a hot state into sterilized jars and roll up. Then turn over to check the tightness and keep wrapped for about a day. After that, put it in a suitable place for storage. Such currant jelly may well stand at room temperature.

A simple recipe without adding water

Some housewives prefer not to add water during the jelly cooking process, because. It is believed that the presence of water reduces the gelling properties of the berries. This recipe does not involve the use of water when cooking.

Ingredients:

- red currant (1 kg);

- granulated sugar (1 kg).

Cooking

1. Pour washed and slightly dried berries into a prepared container. Sugar should be added there, after which everything is thoroughly mixed.
2. Currants covered with sugar should be allowed to lie down, stirring occasionally with a wooden spoon, until the granulated sugar becomes wet.
3. Place the sweet and sour mixture on the stove and cook for about 8 minutes over high heat, stirring constantly.
4. After cooking, you need to throw the berry mass into a colander and carefully wipe it. All squeezed juice should drain into a clean pan.
5. Pour the finished jelly hot into sterilized jars and leave uncorked until completely cooled. It may take several hours. Then you need to close the jars with lids and send them to storage.

Easy no-boil recipe

Jelly prepared without cooking is especially useful. After all, it retains a maximum of vitamins that this wonderful berry is rich in.

Ingredients:

- red currant (2 kg);

- granulated sugar (1 kg).

Cooking

1. Sort the berries, remove the stalks, rinse and dry. After that, rub the currants through a sieve, kneading them with a wooden pusher. To save time and effort, you can use a combine or blender, first grinding, and then also passing the berry mass through a sieve.
2. Add sugar to the squeezed juice and mix thoroughly. You need to interfere for at least 5-10 minutes, until all the granulated sugar is completely dispersed.
3. Pour the resulting sugar-berry mass into sterilized jars and seal them with lids. Such jelly for storage for the winter should be put in the refrigerator.

Raw materials for currant jelly must be fresh and of high quality. Berries must be whole, undamaged. It is advisable to remove the stalks and twigs.

The quality of the product depends on the ratio of berry juice and sugar. A smaller amount of sugar gives a sour taste and a thin texture. In addition, due to a lack of sugar, the product may ferment over time.

Red currants contain many different natural acids, so when preparing jelly, it is not recommended to use aluminum utensils. This applies not only to the cooking pot, but also to the spoon with which the berry mass is mixed. It is better to take dishes made of stainless steel, ceramics, plastic. Suitable and enameled dishes, and wooden products (for mixing).

To achieve a completely transparent product, you can use a thick cloth to filter currant juice. A small portion of the berry mass is placed on the fabric, and then wrung out.

Jelly prepared using the heat treatment of berries can be stored without a refrigerator, at room temperature. The only condition for this is the tightness of the jars. Jelly prepared without cooking must be stored in a cool place.

It is better to store jars for storage and prepare in advance, because you need to pour boiled jelly in a hot state until it has cooled down and thickened. It should cool down in jars. Jelly without heat treatment should also not be in a hurry to put in the refrigerator. It is advisable to hold it for about a day at room temperature for setting, and then put it in a cold place.

Harvesting currant jelly for the winter is a great opportunity to enjoy a delicious berry dessert all year round. Jelly can be served with pancakes and pancakes, added to ice cream, and also eaten just like that with a cup of fresh fragrant tea.

Housewives, without exception, know such a sweet and incredibly healthy delicacy - redcurrant jelly for the winter, which is a real warehouse of vitamins. Everyone tries to prepare a real cocktail of vitamins, but it is best obtained without cooking, since the taste of the sour berry does not change.

By the way, red currant ideally affects the health of people, including very young children. The fact is that the garden queen, who hangs on the bushes like a necklace, can help those who have been struggling with the problems of their living motor for a long time. At the same time, it is ideal for pregnant women or people who suffer from swelling of the limbs and a lack of hemoglobin in the blood.

In tasty berries, you can find not only potassium, but also magnesium, which carry oxygen to the human brain, which dilates blood vessels.

Red currant should be constantly eaten in any form by those who are in contact with radioactive elements at work or live in areas with harmful environmental conditions.

It accumulates iodine reserves, which have a beneficial effect on the functioning of the thyroid gland.

It is worth paying close attention to the fact that red currant helps to quickly lose weight, because it has few calories, but a lot of vitamins that allow you to keep your body in good shape during diets. By the way, berries are also used in cosmetology, since masks can tighten the skin of the face and significantly rejuvenate the body.

You should not eat redcurrant jelly if a person is diagnosed with:

• poor blood clotting;
• hepatitis of any type;
• ulcer or bowel disease with high levels of acidity.

At the same time, garden delicacy is not contraindicated for people suffering from atopic dermatitis or allergic reactions.

As soon as the bushes in the garden are covered with clusters of bright red berries, it is worth stocking up on sugar and water to make a thick and fragrant jam. The kids just love redcurrant marmalade, which is obtained by covering jars with delicacy not with sterilized lids, but with a couple of layers of parchment to evaporate excess moisture.

The most unpleasant moment in cooking redcurrant jelly for the winter can be called the collection of berries, their processing and cleaning of the stalks. Although some people like picking fragrant berries, because monotonous work gives them time to think and relax their souls under the summer sun.

As a rule, it will take at least two hours to prepare jelly, but two liters of delicious treats will go to the cellar or pantry.

The preparatory stage for preparing high-quality and sweet redcurrant jelly for the winter is the same in all recipes, since it allows you to prepare the berries for harvesting.

This will require:

• collect berries;
• select rotten or spoiled;
• put the berries without branches in a colander;
• rinse the currant several times;
• sprinkle in one layer on a paper towel;
• wait until the berries dry;
• cook the selected delicacy exclusively in a container with a thick bottom;
• purchase a large saucepan with a lid that fits snugly against the container so that excess liquid does not come out.

Redcurrant jelly recipe for the winter

The first perfect recipe for redcurrant jelly for the winter will require you to collect or purchase one and a half kilograms of berries.

You should follow simple rules:

• use only a wooden pestle or blender for grinding;
• if a blender is used, then whipping occurs at low speed;
• at the same time, the mass will still have to be squeezed out through a couple of rows of gauze, thrown into a colander;
• housewives are advised to leave jelly cake, it is constantly used in delicious pies and drinks;
• in the squeezed mass we add sugar approximately one to one, but when stored in a warm pantry, we add four hundred grams of sweets per two hundred grams of liquid;
• cooking jelly is on low heat, not letting the mass boil, especially if pectin or instant gelatin is added to the preservation.

Do not be afraid of an overly liquid consistency of the product, since the jelly solidifies gradually, thickening and acquiring a matte sheen.

By the way, in order not to throw out the pulp from the currant, it should be poured with boiled water in a bottle, jug or decanter. After settling it, it will be possible to get about half a liter of a high-quality and refreshing drink.

Sugar is added to jelly not to sweeten your life, but to preserve preservation, since this sweet product- an excellent natural preservative that blocks the reproduction of bacteria.

In no case should you move away from the gas stove while the sugar syrup for jelly is being cooked, since it tends to suddenly begin to boil and boil away. Getting on human skin, syrup for future currant jelly leaves unpleasant and rather deep burns.

Another redcurrant jelly recipe for the winter is not too different from the previous one, but it is also a welcome guest at the winter tea party. It is really possible to prepare jelly not only from red currants, adding half of black or white there, it would be quite acceptable to mix several types into one dizzying delicacy.

For a kilogram of natural material, it is worth preparing half as much granulated sugar, since the garden berry, despite what short-sighted inhabitants say, is surprisingly sweet and fragrant.

We prepare the base as expected, and then carefully squeeze the juices out of it, for which we process it using:

• meat grinders;
• juicers, manual or electric;
• blender;
• frequent strainer;
• gauze cut.

We not only filter the juice, but also weigh it to determine the amount of granulated sugar. The mixture should be placed in a thick-walled saucepan, it must be boiled, stirring constantly until everything boils, and then distributed into sterilized jars.

The contents will be slightly liquid, but will solidify over time, and another plus will be that the jelly will be stored not only in the refrigerator, but also in a dark and possibly cool place.

Many housewives are often interested in how to make redcurrant jelly using an electric juicer. The fact is that jelly can be prepared quickly, since the lightest jam will have to be boiled for several days, boiling it several times.

We take one and a half kilos of freshly picked red currants a kilogram and two hundred grams of sugar.

After the berries are sorted out, freed from twigs and thoroughly washed, they will have to:

• pass through the juice extractor through the meat grinder attachment twice for the cold type;
• boil with a small amount of water and rub with a pestle through a sieve to ensure a hot type of juicing.

After the currant juice has been extracted, it should be poured into a large pot with thick walls, and then boiled for at least ten minutes. It is necessary to completely remove the sugar foam so as not to disturb the transparency of the jelly.

You can store this jelly under ordinary plastic lids at room temperature, and it is strictly forbidden to store the mass in damp, freeze or re-boil so that it does not lose its aroma, taste and vitamins.

It is worth deciding how to make redcurrant jelly to get a liter of finished preservation. To do this, you will have to prepare sugar and overripe red currants in a one-to-one ratio, you will also need a glass of water.

This jelly, cooked according to all the rules, will be bright, thick and incredibly transparent, so it is suitable not only for family, but also for festive tea drinking. The best way to enjoy it is on toast spread with butter.

Boil water in a thick-walled saucepan and pour in the sorted and washed berries. As soon as the water boils with a key, you should reduce the heat to the maximum and cook for about five minutes, stirring constantly.

Rub the mass in small portions through a fine sieve, and then mix the juice with sugar and mix. In this case, the mixture must be boiled and boiled for about fifteen or twenty minutes.

Experienced housewives strongly advise not to cover the pot with a boiling liquid with a lid so that steam comes out of it and excess moisture leaves. You should also not boil the jelly for a long time and allow it to boil violently, as the delicacy will lose its transparency, aroma and texture.

Hot jelly is distributed in dry, sterilized jars, and then stored under lids not only in the cellar, but also in a warm apartment.

However, don't be afraid that the jelly won't look like jelly at all, as it will gel in about three or four weeks. The speed of this process will vary depending on the amount of pectin in the red berries, so do not panic and digest the jelly if it looks like juice.

Redcurrant jelly without cooking will require a minimum of six hundred grams of berries, and it should be slightly overripe. After that, the berries should be placed in a large thick-walled pan and rubbed with a potato pestle, as thoroughly as possible.

The result should be the most dense mass, in which there are no whole berries, but there are grains. To get rid of them, the cleanest gauze should be thrown onto a sieve, on which put the puree and squeeze it harder. This can be done in small portions to more thoroughly get rid of moisture, but gauze cuts should be changed.

Then you should measure the amount of the resulting juice with a glass, which should be mixed with granulated sugar at the rate of 1:1. At the same time, production waste makes up about thirty percent of the total mass, which helps to calculate the amount of granulated sugar.

After the granulated sugar is added, it is worth mixing the mass thoroughly, waiting for its complete dissolution. Then it is worth shifting the finished mixture into carefully sterilized jars, rolling them up with lids and storing them at a temperature of two to seven degrees above zero.

Redcurrant jelly without cooking can also be prepared according to another recipe. To do this, prepare two kilograms of red currants and one hundred and eighty grams of sugar.

It is worth noting that the berries should be washed and passed through a meat grinder, and then passed through a dense nylon fabric, for example, from a tulle curtain. Juice and pulp should be placed in a thick-walled saucepan, while from a couple of kilos of red currant berries, about one and a half liters of juice is obtained, into which we add 180 grams of granulated sugar.

Sugar must dissolve completely, so it must be stirred with a wooden spoon or spatula, but not less than fifteen minutes, so that the mass of red currant turns into a jelly-like mass.

If you add two kilograms of sugar, then the jelly can be stored in the refrigerator or cellar for a long time, and every day it will become thicker and denser. However, less sugar jelly impresses with its natural aroma and rich taste.

Redcurrant jelly with gelatin

Redcurrant jelly with gelatin will also be a welcome recipe in the housewife's collection, as it will process fragrant berries with low levels of pectin.

Required to cook:

• a pound of red garden currants;
• three hundred grams of granulated sugar;
• ten grams of gelatin (best instant);
• thirty grams of purified water.

It is worth paying attention to the fact that currant berries were weighed even before they were cleared of twigs and leaves. They should be washed, then carefully wiped through a strainer or drained through cheesecloth, but do not reduce the mass of granulated sugar. Including, if the mass turns out to be sour, then the amount of sugar will have to be increased, but not drastically.

By the way, rub the mass through a sieve with a wooden pestle or spoon until dry cake remains, which, by the way, is ideal for cooking compote or jelly.

After the juice is ready, it is worth putting a thick-walled pan on the fire and not boiling, but only slightly warming it up. The mass for jelly with the addition of gelatin never boils, it only heats up to room temperature.

When the sugar is completely dissolved, it is worth adding gelatin to the warm mixture, stirring so that it dissolves completely. If the syrup in the jelly is too cold, then the gelatin will not only not dissolve, but will also gather in unpleasant lumps.

So, in order for everything to go off with a bang, it is worth preparing the gelatin correctly, that is:

• pour cool water;
• dissolve, gradually heating in a water bath;
• boil until the gelatin flows from the spoon in a thin stream.

The gelatin mass should be added gradually to redcurrant puree, cooled to room temperature. Stir the aromatic mass thoroughly and place it in sterilized jars, and then rearrange it in the refrigerator.

Before serving a fragrant and sweet treat on the festive table, you should keep it in the refrigerator for a couple of hours so that it turns into a thick jelly.

By the way, it’s really possible to cook redcurrant jelly with gelatin if this berry was previously frozen. It is worth taking no more than two hundred grams of frozen currants and the same amount of granulated sugar.

To make the jelly perfectly, you should follow a simple instruction:

1. take a tablespoon of instant gelatin;
2. cook it according to the instructions on the package;
3. wait sixty minutes until the mass swells;
4. the berry should not be thawed, but simply poured into boiling water (half a liter);
5. add two hundred grams of granulated sugar and boil for about thirty seconds;
6. while continuously stirring the base, pour the dissolved gelatin into the mass;
7. carefully overtake through a strainer or gauze cut;
8. pour into jars or silicone molds;
9. place in refrigerator.

Another option on how to quickly cook the original jelly from a mixture of all varieties of multi-colored currants is also quite simple. For him, the hostess must pick in the garden or purchase a high-quality berry, which may be slightly overripe.

At least two kilos of berries should be prepared, washing them and getting rid of twigs or debris that needs to be poured with a small amount of warm water. On a small fire, it is worth heating the mass, but not to a boil, but to the formation of steam.

Still hot red currants are gently and quickly rubbed through a gauze layer or the smallest strainer with a spoon to almost completely get rid of not only the peel, but also the seeds. Add one and a half kilograms of granulated sugar to the resulting thick juice and mix thoroughly until it is completely dissolved.

Then place it on the gas stove again, boil slightly over low heat until all the sugar foam disappears from the surface, making the mass as transparent as possible.

When a couple of minutes remain until the end, fifty grams of sheet gelatin should be soaked in half a liter of water, and then warmed up a little so that the mass becomes homogeneous. After that, you will need to combine the two masses and boil so that they mix.