Red currant jelly without cooking - recipes. Delicious redcurrant jelly for the winter: recipes for the winter

Step-by-step recipes making jelly from red currants, gooseberries, watermelon and pepper

2018-07-04 Rida Khasanova

Grade
recipe

1527

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

53 gr.

212 kcal.

Option 1: Classic redcurrant jelly recipe for the winter

Berry jelly - favorite treat both adults and children. Of course, it’s easier to buy ready-made powder, dilute it with water and wait until the dessert hardens. But homemade jelly has a natural taste and incomparable benefits. In addition, cooking it does not take much effort. The delicacy can be eaten immediately as soon as it has cooled, or rolled into jars and left until winter.

Ingredients:

• 950-1000 gr. granulated sugar;
• kilogram of red currants;
• glass of water.

Step-by-step recipe for red currant jelly for the winter

Prepare the currants: sort the berries and leave the ripest and whole ones. Rinse thoroughly using a colander. Remove all leaves and twigs.

Pour the currants into a wide-bottomed pan or enamel bowl. Pour water and place on the stove. Cook over moderate heat - when the berries begin to burst and release their juice, turn off the stove.

Squeeze the berries with your hands or through a layer of gauze. Grind them through a fine sieve into a separate bowl. You should not make too intense movements so that only the pulp remains in the cup, and not the grains with skin.

Pour granulated sugar into the remaining juice and stir until the grains are completely dissolved in the liquid. Add currant pulp. Turn on the lowest heat and simmer the juice for 15-20 minutes, stirring constantly. The mass will be ready when it takes on a jelly-like shape and decreases in volume.

Sterilize glass jars and place jelly in them. Immediately seal with metal caps using a special key. Turn the jars over and wrap them in a thick towel or blanket.

After a day, put the jelly in the cold and leave until winter.

Option 2: Quick recipe for redcurrant jelly for the winter

Very simple and quick recipe currant jelly will be useful for those who do not have time to prepare for the winter.

Ingredients:

• kilogram of sugar;
• kilogram of red currants.

How to quickly make redcurrant jelly for the winter

Carefully sort the currant berries - throw out those that are already spoiled or not fully ripe, remove the green branches.

Rinse the currants with cool water and place them in a single layer on a kitchen towel to absorb excess moisture.

Pour the berries into a wide container - a saucepan or basin - and mix with granulated sugar. Leave for 15 minutes.

Wash glass jars thoroughly. Boil water in a large container and sterilize the jars over steam.

Place the bowl with currants and juice, which has already begun to stand out, on the stove and simmer over low heat, stirring occasionally. When the mixture begins to boil, wait 5 minutes and turn off the heat.

Place the currant mass on a sieve and wipe. Place the resulting jelly into jars and close the lids. Leave the jelly for a day at room temperature, and then put it in the cold.

The jelly will be ready to eat about a day after it has been in the refrigerator. Or put it in the cellar and open it for tea in the winter.

Option 3: Red currant and green hot pepper jelly

The original jelly amazes not only with its unusual composition, but also with its elegant appearance. It can be submitted to festive dinner or store it in the refrigerator and decorate the New Year's table with it.

Ingredients:

• two green jalapenos;
• 200 gr. red currant puree;
• an incomplete glass of water;
• a couple of tablespoons of sugar;
• half a lemon;
• 4 drops green food coloring;
• half a teaspoon of agar-agar.

How to cook

To prepare currant puree, you need to sort out the berries, put them in glass cup and heat in microwave oven within 3-5 minutes.

Rub the berries through a fine sieve, transfer to a saucepan and mix with sugar. Cook over medium heat, stirring continuously, for about 3 minutes. The sugar should completely melt.

Place the glass jar so that it is tilted. Pour the currant mixture into it and refrigerate until it hardens.

Wash the peppers, cut out the stalks with seeds and finely chop with a knife.

Squeeze the juice from the lemon into a separate saucepan. Add water and food coloring to it and stir.

Lastly, add chopped pepper to the colored liquid, stir and heat over moderate heat for about 3 minutes.

Pour agar-agar into the green mass, mix well and continue cooking for another 4-5 minutes.

When the pepper mass begins to thicken, pour it in a thin stream into a jar with currant jelly, which has already hardened. Let cool at room temperature and put in the refrigerator.

For a festive evening, jelly can be prepared in transparent glasses or small salad bowls, and when serving, garnish with mint sprigs and powdered sugar.

Option 4: Redcurrant and gooseberry jelly

Red currants go well with gooseberries. Only gooseberries need to be of the red variety, not the green variety. The jelly will turn out not only tasty, but also containing a lot of useful vitamins.

Ingredients:

• kilogram of red currants;
• 600-650 gr. gooseberries;
• 1000-1200 gr. granulated sugar.

Step by step recipe

Carefully sort the currants - remove unripe and spoiled berries, tear off leaves and green stalks. Rinse in running water and leave in a colander to drain all the liquid.

Remove the stems and tassels from the gooseberries - it is more convenient to do this with ordinary scissors. Place in a colander and rinse well.

Pour the currants into a saucepan and mash thoroughly with a masher to make a puree. Squeeze out the released juice through several layers of gauze.

In a separate container, mash the gooseberries and rub them through a fine sieve. You won't need berry pulp for jelly, but it can be used for compote.

Pour currant juice and gooseberry puree into a wide-bottomed saucepan. Add granulated sugar - the sweetness of the jelly will depend on its quantity.

Stir the berry mixture and place on the stove over moderate heat. When the mixture begins to boil, reduce the heat to the lowest setting and cook for 40 minutes, remembering to stir from time to time.

Prepare dry glass jars small volume and distribute the still hot berry mass over them. Immediately seal with metal lids.

Turn the jars upside down and wrap them in a warm towel. Leave it until the jelly has cooled completely, and then store it in a cool, dark place.

If the jelly is not planned to be stored until winter, then after cooling you need to place it in the refrigerator and after cooling it can be served.

Option 5: Redcurrant and watermelon jelly

An interesting, truly summer taste is obtained from jelly made from red currants and watermelon pulp. Currant sourness harmonizes perfectly with the sweetness of watermelon, creating a unique aroma.

Ingredients:

• kilogram of watermelon pulp;
• kilogram of red currants;
• one and a half kilograms of sugar.

How to cook

Sort the currants and leave only the ripest, unspoiled berries. Remove tails and leaves. Place the currants in a colander and rinse well under running water. Leave the berries to remove any remaining moisture.

Remove all the seeds from the watermelon pulp and cut it into small pieces. To make the jelly tasty, you need to choose a very ripe and sweet watermelon.

Pour berries and watermelon pulp into a saucepan or large bowl. Place on the stove over moderate heat. When the mixture releases juice and begins to bubble, reduce the heat to the lowest setting and simmer for 40-45 minutes, stirring frequently.

Pass the hot berry mass through a sieve so that the seeds and currant skin do not get into the jelly.

Pour the finished homogeneous mass into sterilized dry glass jars. Immediately close them with metal lids and seal them using a cooking wrench.

Place the jelly jars upside down and wrap them in a blanket. After a day, the workpieces will cool down - then you can put them away for storage in the cellar or refrigerator.

In winter, it will be very nice to open a small jar and enjoy berry jelly with the smell of summer.

Bon appetit!

How to make redcurrant jelly correctly

Of all garden berries red currants are the most modest. It does not have a delicious aroma, like, for example, black currants or strawberries, nor does it have the delicate sweetness of raspberries and strawberries. What is there! The closest relative of currants is gooseberries - and even sweeter.

But this is only at first glance! In fact, red currants have a lot of advantages. It is not without reason that herbalists highly respect this berry for its healing properties:

• Does not cause allergies - suitable for baby food;
• A large amount of pectin and fiber, which helps remove heavy metal salts and toxins from our body;
• It contains a lot of iron and potassium ( Let me remind you that potassium is good for the heart and reduces swelling. Let's say a firm “no!” bags under the eyes!);
• Useful for colds, as it has antipyretic and diaphoretic effects;
• In terms of vitamin C content, it is second only to blackcurrant;
• Improves digestion and increases appetite; Fruit juice perfectly quenches thirst.

Of course, you can’t eat a lot of red currants fresh, and you don’t need to - after all, it’s easy to make a very tasty thing from this berry - jelly. Whether you eat it right away or save it for the winter, it keeps well. And in winter... pour a cup of hot tea, open the jar, and take a spoon from the jar... Mmmmmm... delicious. And whoever doesn’t want to use a spoon from a jar can make a fruit drink, or even a sauce. For the sauce: 4 tbsp. Mix spoons of jelly with 2 tbsp. spoons olive oil, add 2 tbsp. spoons of orange zest, 2 teaspoons of mustard, salt. This sauce goes perfectly with meat.

Redcurrant jelly

Easy and simple to prepare! Cooking time - 40 -50 minutes.

You will need:

• Red currants;
• Sugar.

Note:

You need as much sugar as you get juice - by volume (not by weight!) - and this depends on the amount of currants. For reference: I had 3.5 liters of berries, from this volume I got 2 liters of juice, so I took 2 liter jars of sugar.

1. Wash the currants well and drain in a colander.

2. Now you need to warm the berries - not for long, this is so that they soften a little and release the juice easily! There are several ways to do this, choose:

3. Have you warmed it up? Great. Let's squeeze out the juice.

By the way, the juicer will produce juice with pulp and foam - you can see in the photo - and the jelly will turn out opaque. If you want it more transparent, squeeze it carefully and strain through a fine sieve... This is for beauty. It seems to me that transparency does not affect the taste at all. / And the juices will make compote. Pour boiling water over them, add sugar, and leave for a couple of hours to brew. /

4. Now pour the juice into a saucepan or bowl for jam, measuring the amount as you go (with a glass, jar, measuring cup). How much juice - the same amount of sugar is needed, in the sense, the same volume. Well, for example, two and a half glasses of juice means we add two and a half glasses of sugar.

5. Heat over low heat with constant stirring until the sugar is completely dissolved. It's literally a few minutes! And that’s it, no need to boil!

6. Pour the hot food into clean, dry jars, all the way to the top. Now let it cool - cover with a clean, dry towel. After it has cooled completely (the surface of the jelly will seem to dry out a little), you can close it with lids or parchment: lightly moisten a piece of parchment paper, close the jar and tie the neck tightly with thread. No need to roll up. I do not recommend closing hot jars - inside lids, condensation forms, and during storage the jelly easily becomes moldy.

7. That's all - beautiful, healthy, tasty jelly is ready! Isn't it easy?

Bon appetit!

Red currants are valued for their content useful substances and microelements. It contains pectin, folic acid, vitamin complex group B, iron. In summer the berries are available, but they must be frozen. a large number of It won’t work, but in winter, when the body is weakened by vitamin deficiency, you won’t find it anymore. The best option is to make redcurrant jelly with your own hands. This is a very tasty, healthy treat for the whole family that will support health during the cold season. The calorie content of the dish will not harm your figure.

Each housewife has her own secrets for preserving currant jelly. Some cook hot, others cold. They use small jars and seal them with a key or Euro lid. Here are some tips for making jelly:

• To turn berries into puree, do not use metal objects, this increases the likelihood of oxidation of the fruit mass.
• Instead of instant gelatin, use natural pectin, which is healthier than artificial powder.
• Use to obtain a dense jelly structure. This ingredient will add additional nutrients to the finished product.
• The berries themselves are sweet. Some cooks do not add sugar, content with the glucose of the currant itself. Others prefer to sweeten the dish to reduce the risk of oxidation and spoilage.
• Before starting preservation, pay attention to the preliminary preparation of the containers; wash the jars well and sterilize them.
• Filter the thick juice from the berries through cheesecloth, ensuring that cuttings or cake do not get into the finished mass.

How to make jelly without cooking

Start the jelly preparation process with proper preparation. The berries should be washed well, cut off the cuttings, trying not to crush the fruits.

1. Then dry the currants well so that no remaining water gets into the final product.
2. To obtain a puree, use a wooden pestle, blender or a quality juicer. Do not crush the berries with an iron object or twist them in a meat grinder.
3. Then carefully squeeze the resulting mass through thick gauze or a sieve.
4. The juice for making jelly is ready.
5. Add sugar to the resulting liquid, stir until completely dissolved. There is a known method of partially heating the juice (using a microwave with a setting no higher than 40 degrees), this increases the rate of dissolution of granulated sugar in the liquid.
6. Pour the finished syrup into containers and close.
7. The resulting sweetness will be stored until spring without significant loss of taste and benefits.

With gelatin

If you want to make jelly beautiful color with a dense consistency, use gelatin. The substance does not cause any particular harm to the body in limited doses. Gelatin will help the dish remain in its original form longer (it is used to make marmalade). Necessary ingredients for making jelly:

• red currants (150 grams);
• gelatin (2 tbsp);
• water (600 ml);
• lemon juice(1 tbsp);
• granulated sugar to taste.

Step by step recipe:

1. Before starting cooking, soak the gelatin in warm water for 35 minutes. Take about 1 glass of water per 1 tablespoon of the substance.
2. After the gelatin has completely dissolved, add sugar, bring to a boil, and let cool slightly.
3. Grind the pre-washed and dried berries through a sieve and strain well.
4. Mix the squeezed juice with a warm gelatin solution, to which add lemon juice.
5. Stir the resulting mass until smooth. There is no need to heat or boil; the temperature of the water with gelatin is enough to completely dissolve the sugar in the jelly.
6. Pour the resulting product into the container until it cools completely.

Cold method through a juicer

The method of making jelly jam in five minutes using a juicer is faster and more convenient. Required components:

• boiled water 0.3 l;
• red raspberries 0.5 kg;
• sugar 0.5.

Step-by-step instructions for rolling jelly “five minutes”:

1. Remove the cuttings from the currants, wash well under running water and dry. The entry of raw water into the finished dish causes a fermentation process that will ruin all your preparations.
2. Put water on the fire and gradually add sugar to it (the amount can be reduced if the fruits are sweet).
3. Pass the prepared berries through a juicer; mechanical processing is very fast. The juice is pure and can be used without additional filtration.
4. Mix the resulting product with sugar syrup, bringing to a homogeneous consistency.
5. Sterilize the container before storing.
6. Pour the resulting treat into jars (roll up tightly).
7. Ready dish Will be stored in a cool place for up to 12 months.

Without gelatin

Jelly made from two types of currants looks impressive and unusual (as in the photo in a glossy culinary magazine). For piquancy, you can leave the berries of both varieties whole or just one of your choice. Ingredients for making jelly:

• red currants 1 kg;
• black currant 0.5 kg;
• granulated sugar 1.5 kg;
• white dry wine 100 ml.

Simple recipe step by step:

1. Pre-prepare the red currants, remove stems, tendrils, and damaged areas. Grind it through a sieve or squeeze it out with a meat grinder. Next, separate the juice through thick cheesecloth (leave two handfuls of whole berries for further decoration).
2. Thoroughly peel the black currants (following the red currant example) and leave them whole.
3. Mix the strained red currant juice until the sugar is completely dissolved. Better mass Heat to 40 degrees, this will allow you to quickly obtain a homogeneous syrup.
4. Add black currants and the remaining red currants, half a glass of wine. Alcohol will allow dissolved sugar to penetrate into whole berries more quickly, and the jelly will not spoil.
5. Pour the dish after it has cooled to room temperature, turning the jars over periodically. This proportion will give beautiful effect- the berries will be evenly distributed throughout the volume.

Jelly from a mixture of red currant, raspberry and gooseberry juices

If you have raspberries and gooseberries at your disposal, make a delicious assortment with the addition of red currant juice. Mix ingredients:

• gooseberries - 0.5 kg;
• raspberries 1 kg;
• red currants 1 kg;
• water 0.5 l;
• gelatin 120 grams;
• water 0.5 l.

Prepare according to the following scheme:

1. Peel and rinse the berries under running water, remove all roots and rotten fruits, because of which the jelly runs the risk of molding.
2. Soak the gelatin in warm boiled water for 30-40 minutes.
3. Process the berries separately in any convenient way (meat grinder, sieve, mortar and pestle), mix the resulting juices one at a time, stirring with sugar.
4. Let the liquid stand for 15 minutes, check the quality and completeness of the sand dissolution. If necessary, repeat the procedure.
5. Mix dissolved gelatin and juice.
6. The jelly-like dessert is ready, all that remains is to pour it into containers.

From currants with oranges

Currant jelly with oranges is very useful in winter period, it saves maximum amount vitamins Components:

• 5 kg of red currants;
• 5 kg sugar;
• 1 kg orange.

Step by step recipe:

1. Prepare the berries.
2. Wash and dry the oranges, cut the cuttings.
3. Pass the currants through a juicer.
4. Grind the citrus fruits in a meat grinder or blender.
5. Mix the resulting puree and juice, adding sugar.
6. Heat the mixture in an enamel pan to 60 degrees, stirring constantly until the sugar dissolves. You can’t cook the mass, it causes loss of vitamins.
7. Let the jelly cool and pour into a sterile container. Place the preparations in the refrigerator.

Instead of gelatin, order agar-agar, it is healthier and more practical to use. Required ingredients:

• red currants 1 kg;
• water 300 g;
• sugar 300 g (for sweet berries);
• vanillin 1 g;
• agar-agar 3 tsp.

Step-by-step list of actions:

1. Press and filter the berries through 4 layers of gauze.
2. Add 1/5 of the juice, vanillin, agar-agar to hot boiled water; let the ingredient swell for an hour.
3. Add sugar to the juice and stir.
4. Combine the resulting ingredients and whisk thoroughly.
5. The finished product is poured into clean molds.

Diet without sugar with fructose

Low-calorie red currant jelly with fructose will provide you with the opportunity to pamper your body with a treat without fear of extra centimeters on your waist. This recipe is irreplaceable for diabetics. Ingredients for jelly:

• currants 500 g;
• fructose 150 g;
• gelatin – 30 g;
• dry wine (any - white or red) 100 ml;
• boiled water 250 ml.

How to prepare dietary currant jelly with fructose:

1. First, soak the gelatin for 40 minutes in warm water.
2. Bye time will pass soaking, peel and rinse the berries well. Don't leave cuttings on them, which will ruin the whole batch.
3. Mix fructose with wine.
4. Crush the currants using a wooden pestle in a mortar.
5. Pour gelatin into the resulting liquid syrup and add fructose.
6. Mix everything well and leave to infuse for 15-20 minutes, covering the dishes with a lid. Use only enamel cookware or ceramics.

What to do if the jelly does not harden

Why doesn't the jelly thicken after waiting for several hours? Don't panic, this dish hardens after 2-3 hours or even a week. But if “grief” happens, there is a way out:

• The problem arises from low-quality gelatin or a small amount of natural pectin. Pour the berry mass into a saucepan and heat it a little, separately dilute an additional portion of gelatin in a small amount of water. Pour it into the heated juice, mix well and pour into molds.
• Even the strictest adherence to the recipe points does not guarantee the desired result, the reason for this is certain fruits. Citrus fruits and gooseberries contain a lot of acid, which liquefies the gelatinous mass. Before preparing the dish, pour boiling water over the fruit, this will reduce the acidity of the medium. final product.
• Add high-quality wine to the jelly; cheap alcohol, through the action of benzene compounds, destroys the structure of gelatin and agar-agar algae. This will ruin your entire preparation.
• To “save” the jelly, make an additional portion of currant juice by adding an increased portion of the gelling agent. Combine both parts and mix well.

Video

Red currant is a berry of youth, contains a lot of vitamin A (necessary for immune system, improves vision, skin and hair condition) and, due to the presence of pectins, is an active antioxidant. In addition, red currant improves blood composition, strengthens cardiovascular system and removes cholesterol.
Red currants are low in calories, but rich in minerals in an easily digestible form. It is actively used in dietetics and cosmetology.

Red currant juice has anti-inflammatory, choleretic, laxative, and hemostatic properties. Prevents nausea, improves intestinal motility.
Red currants are contraindicated for people suffering from hepatitis, ulcers and gastritis, as well as hemophilia and low blood clotting.

How to make red currant jelly - what berries are needed

For jam we need fresh red currants, preferably with large sweet berries. For sour currants you will need more sugar.

Making classic redcurrant jelly

To make jelly you need:

• kilogram of red currants,
• kilogram of sugar
• enamel pan/bowl or stainless steel,
• a sieve or colander with a fine metal mesh,
• wooden spoon.

Jelly making process:

• we sort out the currant berries, tear them off the branches, stalks and wash them,
• put in a saucepan/bowl, add a little water (about 0.5 cup - 1 cup per kilogram of berries),
• bring the berries to a boil and cool slightly,
• grind the boiled berries with a wooden spoon through a sieve/colander,
• add sugar to the resulting juice,
• slowly bring the mixture to a boil, then simmer for 20-30 minutes over low heat. During the cooking process, constantly stir the jelly and skim off any foam that has formed.
• pour the prepared redcurrant jelly into sterilized jars,
• close the lids, scalded with boiling water, turn the jars over,
• wrap in a towel and leave to cool for a day.

Making super-vitamin redcurrant jelly

• Squeeze the juice from fresh washed red currants. To do this, fold a piece of clean nylon fabric or gauze into several layers, add about 1-2 tablespoons of currants, twist them into a bag and squeeze the juice into an enamel or stainless steel pan/bowl. We throw away the cake (reserve it for making compotes). And we repeat the procedure until we have squeezed out all the juice from the berries.
• Add sugar to the resulting juice and stir vigorously with a spoon for about 10 minutes. You will notice how the juice will thicken right before your eyes.
• Place the finished jelly into dry, chilled, sterilized jars. Should be stored in the refrigerator or cellar.

Currant jelly you need to savor spoon by spoon, washing down warm tea with cold winter evenings. This jelly can be a sauce for pancakes, pancakes and cottage cheese desserts. Please your family and friends with a beautiful, tasty and healthy dessert.

Most original blank Red currants make jelly for the winter. When heated, the berry seeds gel the jam themselves, turning it into jam so that you don’t need to add pectin, agar-agar, or gelatin when creating it! Plus, the longer you simmer the puree of these colorful berries, the thicker it will become as it cools.

You can store the jelly both in the refrigerator (prepared without heat treatment) and in the pantry (carefully sealed). Of course, you will need a little more time to prepare it, because you will have to grind the mass through a strainer, but the taste of the delicacy that you will taste when cool winter days, cannot be compared with anything!

Ingredients

You will need a 0.5 liter container:

• 1 kg red currants
• 400 g granulated sugar

Cooking: step-by-step instructions

1. Free ripe and fragrant red currants from cuttings, leaves and rinse in water.

2. Pour the entire berry mass into a pan with a non-stick bottom or cauldron. Place the container on the stove and bring its contents to a boil.

3. Then reduce the heat and cook for another 10 minutes.

4. Carefully grind the entire mass through a strainer, removing the cake with seeds. This long process will require a lot of patience from you, but remember that your efforts will be rewarded with the juicy taste of the delicacy!

5. By the way, don’t throw away the currant pulp, but freeze it for the winter - it will make a very aromatic compote or jelly!

6. Pour the ground red currant puree back into the saucepan or cauldron and place the container on the stove. Pour granulated sugar into it. Mix everything carefully and simmer for about 10 minutes over medium heat. The longer you simmer the jam, the thicker it will become, but be sure to keep an eye on it during this time period - the dessert may burn!

7. Scald the jars and lids with boiling water and pour the prepared jelly into it - when hot it pours easily. Immediately screw on the lids and turn the containers upside down, leaving them to cool in this position.

8. As soon as the jam has cooled completely, try turning the jars over to the bottom and you will see that it has turned into jelly. Be sure to keep some of this dessert for yourself to try and place it in the refrigerator. This will make the redcurrant jelly even thicker!

Note to the hostess

1. It is advisable to freeze the cake in small portions - taking into account the volume of compote or jelly that is usually prepared once per family. It is extremely difficult to break off a dose as needed from a solid block of frozen product.

2. Without the threat of swelling and souring, currant jelly stands well even in a very warm kitchen, but there is such a nuance: when high temperature it will definitely delaminate. After mixing, the consistency will become more uniform, but it will no longer be the same, perfect consistency.

3. Such a preparation is usually considered as a delicacy for tea or the basis of a variety of desserts. Meanwhile, masters of haute cuisine use it as a basic component of berry sauces. Jelly copes well with the role entrusted to it when combined with wine, Provençal herbs, and crushed fragrant roots. The meat additive ends up being slightly sweet and savory, and other flavors depend on the accompanying ingredients chosen by the cook. The hostess should also not be afraid of innovations in the menu - it is worth setting aside at least one jar to use its contents as a seasoning for main courses. To begin with, you can follow the simplest recipe: beat half a glass of jelly with 5 dessert spoons of Riesling and 30 g of finely chopped arugula.