Red currant jelly without cooking for the winter - 7 easy recipes

Red currant jelly without cooking, which is very easy to prepare for the winter, is an excellent delicacy that is impossible to resist, it turns out to be so delicious! A big plus of such a preparation is that red currants contain a lot of pectin - a natural thickener, so you can not cook jelly from it with the addition of sugar or gelatin, but harvest it raw, thereby preserving many useful substances contained in this berry.

A simple recipe for making red currant jelly without cooking for the winter

Cooking time: 1.5 hours.

Servings: 1.5 liters.

"Live" homemade red currant jelly without cooking with added sugar thickens well in the refrigerator, but still does not become so dense that you can cut it with a knife. However, there is nothing wrong with that, because the most important thing is that this simple recipe allows you to save a lot of vitamins that are destroyed during cooking, for example, C and E.

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  Collect the currants, free the berries from twigs and other debris.
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  Rinse the berries under running water, as they are always quite dusty.
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  Dry by spreading them out on clean paper so that no water remains.
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  Fold clean cheesecloth in half and squeeze the juice through it in portions, leaving the cake dry.
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  Collect the juice in a clean container.
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  Do not throw away the cake, it can be used as one of the ingredients of fruit and berry compote.
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  Strain the juice through a fine strainer to remove any bones that might have slipped through the cheesecloth.
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  Measure the juice in circles. If you have 5 mugs of juice, then add 1.5 or 2 times more sugar to it, measuring out the sugar in exactly the same mug. Stir the juice with sugar in a large, preferably enamel bowl.
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  Stir sugar in portions; it is very important that it completely dissolves in the juice. The finished jelly begins to settle on the spoon and on the sides of the pot.
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  Transfer the jelly to sterilized jars, close the lids and refrigerate, the very next day it will have a fairly dense consistency. It is best to keep the jelly cold, but you can also store it in your home pantry if the jelly contains a lot of sugar.

Bon Appetit!

Delicious red currant jelly through a juicer

A juicer is an excellent household appliance that is always ready to help the hostess to prepare not only juice, but also such amazingly delicious homemade products as red currant jelly.

Ingredients:

• Red currant - 3.5 liters.
• Sugar - 2 kg.

Cooking method:

1. Sort the berries from the debris, rinse well and drain the water through a colander.
2. In order for the currants to give off their juice faster, they need to be poured into a deep baking dish or onto a baking sheet, and then placed in the oven for 10 minutes, heated to 180 degrees. The second way is to hold the currants in the microwave at maximum power for 4 minutes.
3. Now you can put the berries through the juicer and quickly collect the juice.
4. Add sugar to the juice and stir the future jelly well so that all the sugar is completely dissolved. If you want to speed up this process, put a saucepan with juice on a low heat, stir its contents all the time, but do not bring it to a boil.
5. Sterilize the jars and lids in advance, which are best screwed.
6. Jelly, while it is still liquid, pour into jars and seal with lids, when it cools down, it thickens.
7. Store the cooled jelly in the cold.

Bon Appetit!

Thick red currant jelly with gelatin for the winter

Gelatin helps to make very dense red currant jelly, even with a small amount of sugar, so the recipe is also suitable for those who limit their intake of this sweet product. How much sugar you need is up to you, because in this recipe, gelatin will play the role of the main thickener, not sugar.

Ingredients:

• Red currant - 1 kg.
• Sugar - 0.5-0.7 kg.
• Instant gelatin - 20 gr.
• Water - 50-60 ml.

Cooking process:

1. Make instant gelatin liquid by melting it in water (for the exact method of diluting gelatin, see the package, it may differ depending on the manufacturer).
2. Sort the currants from the twigs, rinse, drain the water through a colander.
3. Next, grind the berries into a gruel in a meat grinder, and then squeeze the juice with gauze, or use a juicer to separate the juice from the berry cake.
4. Pour the juice into a wide-bottomed saucepan, add sugar and bring to a boil over low heat, stirring to dissolve the sugar. But you can dissolve sugar in raw juice, so as not to lose vitamins when heated.
5. Then add gelatin to the future jelly, pouring it out in a thin stream and stirring evenly.
6. Keep the pan with the future jelly and gelatin on low heat for no more than two minutes (if you decide not to heat, then skip this step). Stir all the time.
7. Sterilize the jars in advance, boil the lids.
8. Pour the jelly into the jars; seal and put it in the cold for long-term storage when the jelly cools down.

Bon Appetit!

Jelly from red currant juice without cooking

Fresh red currant juice with added sugar will make a very tasty jelly that will perfectly fill our need for vitamin C in winter.But it should be noted that too dense jelly, which is cut with a knife, will only work with the addition of a large amount of sugar. The thick jelly will not become immediately, but when it stands in the cold for a while.

Ingredients:

• Red currant and sugar - 1: 2.

Cooking process:

1. Clean the berries from debris, rinse, strain the water in a colander. The water must be well drained, as raw water in jelly that is not brought to a boil can cause it to deteriorate quickly.
2. Squeeze the berries over a container, placing them on a two-layer cheesecloth.
3. When you manage to squeeze out all the juice from the berries, use any mug or glass to measure its volume, then pour the juice into a wide saucepan.
4. Add sugar to the pan - it needs exactly 2 times more than juice. For example, if you got 5 mugs of juice, then add 10 of the exact same mugs of sugar there if you want to get a dense and sweet jelly. If you do not want a very sweet product, the amount of sugar can be reduced slightly.
5. Stir the juice and sugar using a wide wooden spatula until the sugar is completely dissolved. The jelly will begin to thicken, but will thicken completely only after standing in the cold.
6. Put the jelly in sterilized jars, screw with the lids.
7. Store currant jelly in a cool, dark place.

Bon Appetit!

A simple recipe for red currant jelly with raspberries

Bright red currant jelly with raspberries is an even more fragrant and mouth-watering delicacy, open a jar, which is a real pleasure in cold winter! Especially if such a delicacy has grown in your own garden and is prepared by the hands of a caring hostess!

Ingredients:

• Red currant - 1.5 kg.
• Raspberries - 0.8 kg.
• Sugar - 1.2 kg.

Cooking process:

1. Sort the berries out of debris, rinse, dry on a paper towel or using a colander.
2. Mash the berries with a potato pusher. The second way is to scroll them through a meat grinder.
3. Then put the gruel in a two-layer cheesecloth and squeeze the juice over a wide saucepan. Do not throw away the cake, it can be used as an ingredient for compote.
4. Add sugar to the juice. Now you have to try and stir the sugar thoroughly until it is all dissolved. To make this process faster, the saucepan with juice and sugar can be kept on the fire, stirring all the time, but not brought to a boil.
5. The future of red currant and raspberry jelly is poured into sterilized jars, corked with clean, sterilized lids and put out in the cold for long-term storage.

Bon Appetit!

A step-by-step recipe for red currant jelly with agar agar for the winter

Often used in the food industry instead of gelatin, agar agar is a natural, beneficial thickener that is obtained from seaweed. This ingredient will help redcurrant jelly to become dense without the addition of a lot of sugar, which is great!

Ingredients:

• Red currant - 1.5 kg.
• Sugar - 650-700 gr.
• Agar-agar - 8 gr.
• Water - 50 ml.

Cooking process:

1. Sort out the currants from debris, wash and dry.
2. Separate the juice from the seeds and berry cake in any way (using a juicer, using a pusher and gauze, etc.).
3. Add sugar to pure juice, as well as agar-agar diluted in water.
4. Put the mass on low heat, stir all the time.
5. When the sugar is completely dissolved, turn off the heat. It is not necessary to boil the future jelly so as not to deprive the berries of vitamins and other useful substances.
6. Pour hot jelly into sterilized jars, seal and let them cool.
7. Then take the jars of jelly to a dark and cold room for long-term storage.

Bon Appetit!

Uncooked red currant jelly with orange

This unusual combination will appeal to everyone who likes to experiment with flavors. The citrusy notes in the red currant jelly will make this sweetness even more refreshing and aromatic - it's so delicious it's hard to stop, so make a triple dose right away! And the recipe is good because it does not require heat treatment, so everything useful in berries and citrus fruits is preserved here almost without loss.

Ingredients:

• Red currant - 1 kg.
• Oranges - 2 pcs.
• Sugar - 1.5 kg.

Cooking process:

1. Thoroughly wash the berries, sorted out from debris, hold them in a large colander so that the water is completely drained.
2. Rinse the oranges well, cut them into 4 pieces and remove the skin and seeds.
3. Then pass the oranges through the fine attachment of a meat grinder.
4. Pass the currant berries through a meat grinder or chop with a blender, mix with oranges and sugar. Stir everything well, until the sugar is completely dissolved.
5. Until the jelly begins to thicken, put it in sterilized jars, seal and store in the refrigerator or in a cold room.

Bon Appetit!

Advice: if you do not want jelly with seeds and cake, then the berries and citrus fruits, after passing through a meat grinder, squeeze through multilayer cheesecloth to get pure juice. Then stir the juice with sugar so that the sugar is completely dissolved, and put the jelly in the jars.