How to make redcurrant jelly for the winter: a classic simple recipe and dessert options with an original taste. How to make redcurrant jelly for the winter

Red currants contain quite a lot of pectin, so in order to thicken the juice and puree obtained from it, you do not need to purchase or add additional components. A berry, sugar and a little time is all you need to make redcurrant jelly for the winter.

Cooking features

In order to prepare tasty and healthy red currant jelly, which can be stored for the winter without fear that it will spoil, a number of points should be taken into account.

• Regardless of the conditions in which it will be stored currant jelly, it should be made from good, undamaged berries. The berries should first be sorted and washed. Some people believe that there is no point in removing the stems from the berries, since the currants will still be ground through the sieve. In fact, for better preservation of the delicacy, it is still better to remove the stalks in advance.
• The container in which the jelly will be prepared must be dry and clean. Doesn't fit aluminum cookware due to its ability to release upon oxidation toxic substances. Stainless steel, enamel, wood and ceramics, as well as plastic can be used safely.
• Store currant jelly in glass jars, which before filling must not only be washed well, but also sterilized and dried. 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 the jelly to be stored at room temperature, provided that it is sealed tightly.
• You need to put the jelly into jars before it has time to thicken, so they need to be prepared in advance.
• In order for jelly made without cooking to “set”, you should not put it in the refrigerator immediately. It's better to do this in a day. For more long period You should not leave cold-prepared jelly at room temperature.

The technology for preparing jelly is described in more detail in the recipes, on which, in particular, the storage conditions of the sweet preparation depend.

Classic redcurrant jelly recipe

Composition (per 1.5 l):

• red currants – 1 kg;
• sugar – 1 kg;
• water – 0.2 l.

Cooking method:

• Sort through the currants, remove the stalks and debris, bruised and rotten berries. Rinse the rest in running water.
• Place the berries in a bowl or large bowl. It is better to give preference to dishes that are as flat and wide as possible - this way the heating and evaporation area is larger, which significantly saves the time of preparing jelly.
• Pour water over the berries, place the basin on the fire and heat until the berries begin to burst and release juice.
• Strain the currant juice, squeeze it out of the remaining berries, placing the berries in a sieve and rubbing through it with a wooden spatula. Try not to press too hard to avoid getting the berry skin into the jelly. If there is a lot of cake left and it would be a pity to throw it away, you can cook a delicious compote from it by adding sugar, water and a little citric acid.
• Add sugar to currant juice and 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.
• Divide the jelly into the prepared jars before it cools and seal them. Turn the jars over and wrap them up. After a day, put it in the pantry - this preparation stands well at room temperature.

Redcurrant jelly prepared according to this recipe turns out to be very thick and sweet. It is good to use for preparing various desserts.

A simple redcurrant jelly recipe

Composition (per 1.5 l):

• red currants – 1 kg;
• sugar – 0.8 kg;
• water – 50 ml.

Cooking method:

• Sort the berries, wash and dry. Add sugar.
• Leave the berries for 10 minutes, stir – the sugar should become moist.
• Pour some water into the bowl with the berries and place it on low heat.
• Cook for 10 minutes after the water boils.
• Transfer the resulting mixture into a colander and crush it a little with a spoon to release the juice. During this time, hold the colander over a clean bowl or other similar container.
• Immediately pour the resulting mass into sterilized jars.
• Seal the jars, turn them over, wrap them up. Once they have cooled, store them.

Jelly prepared according to simple recipe, it turns out a little less thick and sweet than the classic one, but it also stores well.

Red currant jelly “Pyatiminutka”

Composition (per 1.5 l):

• red currants – 1 kg;
• sugar – 1 kg.

Cooking method:

• After sorting and washing the berries, add sugar to them. Leave for 15–20 minutes.
• Sterilize the jars.
• Mix the berries with sugar and place the container with it on the fire. The fire must be strong enough, and the berries must be constantly stirred.
• Cook for exactly 5 minutes after boiling.
• Rub the berries through a sieve, making sure that nothing unnecessary (skins, twigs, if they were not removed immediately) gets into the jelly. It is better to leave more cake than to spoil the workpiece.
• Place in jars and cover with boiled plastic lids.
• Leave the jelly at room temperature for 18–20 hours, then put it in the refrigerator for the winter.

The jelly prepared according to this recipe turns out to be very tender. The minimum heat treatment time allows you to preserve a significant part of the vitamins present in red currants.

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Redcurrant jelly for the winter- the most popular preparation from this berry. By preparing several jars of red currant jelly, you will always have on hand not only tasty, but also healthy dessert. Red currant jelly is rich in vitamins, in particular vitamin C. By consuming one tablespoon of jelly per day, you can prevent colds.

Red currant jelly can be cooked for the winter using certain recipes, but, unfortunately, it does not always turn out successful. The point here is not only in the recipe, but also in the degree of ripeness of the currant berries and their variety. For cooking, it is advisable to use fully ripe berries. Such berries are sweeter and contain more pectin than unripe ones. We all know that pectin is a natural thickener.

By boiling berries or fruits rich in pectin, you can get thick jelly or confiture. It is worth remembering that each variety of red currant has its own amount of pectin. Some varieties contain more of it, others less. Therefore, to be on the safe side, I always add a bag of store-bought pectin called zhelfix while cooking red currant jelly.

Ingredients:

• Red currants – 1 kg.,
• Sugar – 1.5 kg.,
• Water – 1 glass,
• Bag of pectin “Zhelfix” - 1 pc.,

Redcurrant jelly for the winter - step-by-step recipe with photos

Place red currants in a deep bowl. Rinse in two waters.

Separate the berries from the branches. Place them in a saucepan.

Fill in cold water. After boiling, boil the berries for 10-15 minutes.

As soon as the berries begin to burst, you can proceed to the next stage - separating the juice from the seeds and skins. Pour the boiled red currants into a colander, placing a bowl underneath. Using a spoon, crush the berries and rub them through a colander.

Pour the resulting redcurrant puree back into the pan. The remaining cake can be used to make compote. Add any other berries or fruits to it.

After it boils, add sugar.

After adding sugar, cook the redcurrant jelly, stirring occasionally for 30 minutes. After half an hour, add a bag of jellyfix and stir immediately.

After adding the thickener, cook the jelly for another 5 minutes.

Redcurrant jelly for the winter. Photo

This year the red currant bushes pleased us with a large harvest. It was planned to make a lot of different preparations for the winter from my favorite berries. One of the most favorite currant treats is undoubtedly jam-jelly.

Homemade red currant jelly is an incredible combination of sweet and sour taste with a bright note of berry aroma and a thick jelly structure, everyone in our family loves it. If you also have a sweet tooth, then be sure to use my simple and step-by-step recipe with photos and prepare such a tasty, healthy and beautiful red currant preparation for the winter.

We need:

• red currants 0.5 kg;
• sugar 0.5 kg (to taste);
• water 50 ml.

How to make redcurrant jelly

Pick red currant berries yourself or buy them. The berries must be ripe, bright red, without defects. Red currants are difficult to separate from the branches, but this will not be a problem. Berries on a branch are suitable for this recipe.

Wash the currants and remove leaves, if any. Pour the red currant berries into a convenient container, add water, and put on fire.

Bring to a boil over very low heat, stirring constantly. The berries should become soft and the skin should burst.

Rub the berries through a sieve. For jam there will be juice with pulp, and the skins and seeds will be an excellent basis for compote. The cake can be divided into parts and placed in bags in the freezer.

Add sugar to the juice and pulp and mix. Send to the fire. Cook over low heat for 7 minutes.

Pour jam - red currant jelly into prepared jars. As it cools, it will immediately begin to thicken and gel.

Roll up the jars with a special key. Turn over. Cover with a warm towel. After cooling, store the quick redcurrant jam - jelly in a dark and cool place.

Captivating aroma, bright color, jelly structure, magical taste - family and guests will be delighted. Delicious thick red currant jelly is a delicacy that is certainly worthy of becoming a favorite and a frequent guest on every table. The usefulness of this preparation is off the charts, therefore, you need to prepare more of this jelly for the period of winter cold.

When the currant bushes on your site begin to be covered with red berries, it is very difficult at first to collect the crop in jars; everything somehow goes more into the mouth. And you can directly feel how your body is filled with vitamins. But you need some of the vitamins for winter period save. How to do this so that it is tasty and healthy, quick and easy? The best option is to cook delicious jelly from red currants for the winter.
When the cold weather sets in, this preparation can be eaten as an independent dessert or added to other tasty and original dishes.
The best view The currant for making jelly is red. It is the one that contains the most gelling substances in its composition, due to which it is well stored almost until spring; natural pectin helps to cook thick jelly. If desired, you can mix red and black currants. By the way, in terms of the amount of vitamins, red berries are slightly inferior to black ones. But red currants make a beautiful and transparent jelly of bright color.

Taste Info Jam and marmalade

Ingredients

• water – 120 g;
• sugar – 500 g;
• red currant – 600 g;
• cherry and currant leaves optional.

How to make redcurrant jelly for the winter

To make redcurrant jelly, use ripe berries.


First, peel the stems from the berries. Then rinse them and place them in a saucepan. The stalks can be dried and added to tea in winter for flavor.


Pour purified water into a saucepan and place over moderate heat.


Boil the currants for 10 minutes on the stove and move the saucepan to the table.

Wipe all the berries along with the liquid into a clean deep container. You can make a fruit drink from the cake or cook a compote by pouring boiling water in a saucepan.


Pour the pureed currants back into the saucepan and add sugar to it.


To add additional flavor, you can throw in a few currant or cherry leaves.


Boil the red currants over low heat for 20 minutes, periodically skimming off the foam with a wooden spoon.

Teaser network

Discard the leaves from the finished jelly and pour it into small jars, which must first be sterilized.


The very next day, the beautiful and bright preparation for winter hardens and turns out to be the desired consistency. Store homemade jelly from red currants in the pantry.


You can serve this jelly with pancakes, pancakes, ice cream, or just with tea as a snack.

Red currant jelly “Pyatiminutka”

This recipe is suitable for especially busy housewives, for whom every minute is worth its weight in gold. For 1 kg of currants, take 1.3 kg of sugar.


Pour cold water over the currants and leave to stand for 3 to 5 minutes. Then rinse, drain the water, and dry the berries.
Add sugar, stir, slightly pressing the currants with a spoon so that they release the juice faster. Let it stand in this state for 10-15 minutes.
As soon as you notice that the currants have released juice and the sugar begins to melt, immediately stir and place the bowl with the berries on the stove.
Set the heat to maximum and stir constantly. After 3-4 minutes, foam will quickly begin to form, and the jelly itself will begin to boil. Without ceasing to stir vigorously, boil for 5 minutes from the moment of boiling and remove from heat.
Rub the resulting mass through a sieve, then bring it to a boil over heat and immediately put this quick jelly into jars.

Redcurrant jelly without cooking

Turn washed and dried currants into puree. This should be done without using metal objects; a mortar and pestle are best.
Squeeze the resulting mass through a sieve and you will get natural currant juice.
Now add sugar and, stirring constantly, until it is completely dissolved in the currant juice. To speed up this process slightly, heat the container with currants on the fire, but only until warm; this jelly cannot be boiled or cooked.


As soon as the sugar is completely dissolved, you can pour the jelly into jars, seal with nylon lids and store in the cellar or refrigerator.
For this method of preparing jelly, the following proportions of products will be required: for 1 liter of currant juice 1.5 g of granulated sugar.

What if the jelly doesn't set?

If you did everything correctly, the jelly will begin to harden already in the process of transferring it to the jars. The more it cools, the more jelly it becomes. But if you see that the jelly is runny and does not harden, pour it back into the container and boil for another 3 to 5 minutes.
How can you tell when the jelly is ready? Tilt the container in which you cook the currants slightly in different directions. If the syrup begins to linger on the walls in the form of a pink, viscous coating, then you can already put the jelly into jars.
There is another longer, but more reliable way. Pour a little hot jelly into a bowl or cup and leave until it cools completely; if it does not thicken, then it should be boiled even more or gelling additives should be added.


The reason that the currant mass does not thicken may lie in the low evaporation of liquid or not large quantities Sahara. Add a little more granulated sugar, and to make the liquid evaporate better, use a wide bowl for cooking, thereby increasing the area of ​​contact of the currant mass with the air. The narrower and taller the dish, the longer you need to cook the jelly.
You can use thickeners, add a little gelatin or gelatin. But it is best to use natural agar-agar. It has absolutely no foreign specific smell or taste, the only drawback is that it cannot always be found on the open market.

Helpful Tips:

• To speed up the process, you can not immediately tear off the branches, but boil the currants along with them. The main thing then, when you rub through the sieve, is to prevent the twigs from getting into the jelly.
• Always try to rub the currants through a sieve while they are still hot, so you can squeeze them out of the berries maximum amount juice and jelly will not begin to harden yet.
• Using the same recipes you can prepare assorted currant jelly. The basis of such an assortment should be red and white currants, since they contain greatest number gelling agents. For example, you need to take 3 glasses of them and add one more glass each black currant and raspberries. You can also make currant jelly in combination with gooseberries; this berry also has excellent gelling properties.
• Currant jelly can be used as a sauce for curd soufflé, porridge, dumplings or cottage cheese casserole.
• To strain, use the finest sieve to ensure the jelly is clear. If you don’t have such a strainer, you can use multi-layer gauze or new ones for this purpose (not too expensive ones will do) tights 40 days The best option there will be a piece of old nylon net tulle like “veil” or “organza”. The tulle needs to be folded in half, the weave of the threads is quite dense, such fabric will not stretch like gauze or tights, so you can strain the jelly in one go without any leftover cake.