Red currant jelly for the winter - 10 easy step-by-step recipes

As practice shows, making red currant jelly is quite easy and simple. Do you know why? Because this berry contains a large amount of pectin, a natural gelling substance. A tasty preparation for the winter is also useful, since all vitamins, including vitamin C, remain in the prepared jelly.

Red currant jelly for the winter with cooking

Using this recipe, you can make delicious jelly at home. The recipe is quick and uncomplicated. By varying the amount of sugar, you can cook jelly of any consistency, from tender to very thick.

Cooking time - 1 hour.

Servings - 1 liter.

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  Sort the currants thoroughly, removing debris and damaged berries. There is no need to separate the berries from the twigs. Place the currants in a colander and rinse well under running water.
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  Transfer the washed berries to a saucepan for cooking jam, add clean water and cook them over low heat for 10 minutes.
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  Cook the currants not until cooked, but only so that they become soft and give their juice.
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  Grind the hot berry mass with a spoon on a sieve with small holes so that the seeds and peel do not get into the jelly. As a result of this action, you will get a beautiful ruby-colored berry puree.
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  Pour the mashed potatoes into the same saucepan, add the calculated amount of sugar to it (in this recipe, the ratio of berries and sugar is 1: 1) and place over low heat. Boil the jelly within 10 minutes from the start of the boil, stirring it regularly with a wooden spoon and skimming off the froth from the surface. Pour the boiled jelly hot into pre-sterilized jars and seal with sterile lids. You can store chilled currant jelly anywhere.

Enjoy your tea!

Step-by-step recipe for red currant jelly without cooking

In this recipe, you are invited to cook currant jelly without heat treatment. It will not turn out very thick so that you can cut it into beautiful cubes, but it will spread a little. But it will perfectly preserve the aroma, taste and useful properties of fresh berries.

Ingredients:

• Red currant - 1 kg.
• Sugar - 1 kg.

Cooking process:

1. Sort out the red currant berries carefully, removing small debris, leaves and all twigs.
2. Then take gauze or other dense fabric folded in several layers and squeeze juice from the berries through it. Do this in portions, trying to squeeze the juice as much as possible. Do not use kitchen appliances for juicing, as this will result in a different quality of jelly. You can freeze the remaining cake and prepare delicious fruit drink or jelly from it.
3. Be sure to measure the amount of juice obtained with any measuring container. From 1 kg of berries, an average of 0.5 liters of juice is obtained. This is important for determining the amount of sugar. For a more delicate jelly, the juice can be poured through a fine sieve.
4. Pour the juice into a separate container and add the calculated amount of sugar to it. Pour sugar in portions, 2 tbsp each. l.every 10 minutes, stirring it with a wooden spoon. If you have enough free time, add sugar every 2 hours.
5. Test the consistency of the jelly by dropping it onto a cold saucer. The drop should not spread over the surface.
6. Pack the prepared jelly in dry sterile jars and close with sterile lids.
7. Place the jars in the refrigerator. During the night, the berry mass is completely gelatinous. Store this jelly in a cool, dark place.

Eat to your health!

Jelly-five-minute for the winter from red currant

In this recipe, you are invited to prepare five-minute currant jelly by grinding the boiled berries together with the peel. The peel contains a lot of pectin, so the jelly will turn out to be quite thick.

Ingredients:

• Red currant - 1.5 kg.
• Sugar - 1.5 kg.

Cooking process:

1. We carefully sort out the currant berries, removing all twigs and small debris.
2. Then we rinse them with cold water and pour them into a saucepan for making jam.
3. Pour the required amount of sugar to the berries and mix the whole mass with a wooden spoon or spatula so that the berries give their juice as much as possible. Stir until all the sugar is wet from the berry juice.
4. Then we put the saucepan with berries on a low heat for 3-5 minutes, without bringing them to a boil, since at the boiling point almost all of the pectin is destroyed. At this time, we constantly mix the berry mass.
5. Grind hot berries directly on a sieve or grind in a blender bowl, and then grind. We leave the cake for fruit drink.
6. Pour the berry puree into the same saucepan and bring to a boil. As soon as the mass begins to boil, turn off the fire. Do not overcook the jelly, otherwise it will lose its bright, beautiful color and darken.
7. We pour hot jelly into pre-sterilized jars and roll up the lids. We cool the jars, and then place them in the refrigerator so that it acquires a thick consistency and keeps its shape well.
8. Store the jelly in a cool dark place.

Eat to your health!

Delicious and simple recipe for red currant jelly with gelatin

This is a recipe for making delicious currant jelly with the addition of gelatin, which will make your dessert very thick and perfectly holding any shape. To reduce the complexity of obtaining juice from berries, we suggest chopping currants together with sugar in a blender. Cooking without boiling. This delicious jelly can also be made from frozen red currants in winter.

Ingredients:

• Red currant - 2.8 kg.
• Sugar - 2.8 kg.
• Food gelatin - 1.5 tbsp. l.
• Water - 2/3 tbsp.

Cooking process:

1. Sort out the red currant berries, removing twigs and small debris.
2. Then rinse them well under running water and remove excess moisture in any way.
3. Grind the prepared berries in portions together with sugar in the bowl of a blender or food processor at the highest speed.
4. Pour the resulting berry puree with sugar into a jam pot and leave at normal home temperature for one hour.
5. During this time, prepare gelatin: fill it with water for half an hour and then dissolve in a water bath or low heat.
6. Pour the resulting gelatin solution into the berry puree, pouring it in a thin stream into the mass, stirring continuously with a wooden spoon. Stir the puree until all the sugar is dissolved.
7. Pour the prepared currant puree into dry sterile jars, sprinkle with a little sugar on top and seal with boiled lids.
8. Place the jars in the refrigerator. After 8 hours, currant jelly will acquire its thick consistency.
9. Store the jelly in a cool place.

Happy blanks!

Jelly from red currant juice through a juicer

This recipe is intended for those housewives who have a juicer, which greatly facilitates the removal of the currant peel. Such a dessert is prepared with gelling additives: gelatin, zhelfix or agar-agar, which allows you to reduce the amount of sugar.

Ingredients:

• Red currant - 1.3 kg.
• Sugar - 0.5 kg.
• Zhelfix - 1 sachet.

Cooking process:

1. Separate the currant berries from the twigs.
2. Place them in a colander, rinse with running water and pat dry on a paper towel.
3. Pass the prepared berries through a juicer to obtain juice. Be sure to measure the amount of juice you receive. From the amount of currant indicated in the recipe, an average of 1 liter of juice is obtained.
4. Pour the currant juice into a saucepan for making jam.
5. Put the saucepan over medium heat.
6. Mix the required amount of zhelix with a few tablespoons of sugar and pour everything into hot juice.
7. Mix everything and bring to a boil, and then add the rest of the sugar. Boil the jelly for 3 minutes, no more, so that it does not lose its beautiful ruby ​​color.
8. Pour the boiled hot syrup into sterile jars and seal with lids.
9. Leave the jars at home temperature for three days. Only after this time will the jelly acquire its thick consistency.

Enjoy your tea!

Delicious red currant jelly without sterilization

We bring to your attention a simple and quick recipe for winter harvesting of currant jelly. It is prepared without water and gelling additives, only from berries and sugar. Such jelly does not need sterilization.

Ingredients:

• Red currant - 1 kg.
• Sugar - 1 kg.

Cooking process:

1. Place the red currant berries in a deep bowl and add cold water to them. Leave the berries in water for 2 hours. During this time, all the garbage will settle to the bottom of the bowl.
2. Then rinse the berries in a colander under running water and wait until all the liquid has drained. There is no need to remove the twigs.
3. Transfer the washed berries to a saucepan for cooking jam and cover with the required amount of sugar.
4. Leave the berries for 20-30 minutes at home temperature so that the sugar is soaked in the berry juice. During this time, mix the berries several times.
5. After this time, put the saucepan with berries on high heat.
6. The syrup will begin to boil and the berries will burst quickly at high temperatures.
7. While boiling, stir the jam quickly and intensively with a wooden spoon, as a result of which the foam will settle in a minute and a half. Boil the berries over high heat for no more than 5 minutes, you can control the time with a timer.
8. Grind the hot jam on a sieve into another container and pour it into dry sterilized jars. Roll up the workpiece with boiled lids and leave in the kitchen until it is completely cooled. Gradually, the jelly will acquire the desired thick texture as it cools.
9. Transfer the resulting tasty workpiece to a cool place for storage.

Eat to your health!

Jelly from red and black currants for the winter

In this recipe, you are invited to make jelly from a mixture of black and red currants in equal proportions. Such jelly will have a beautiful color and softer taste, which can be varied by adding vanilla and currant leaves. You will have a dessert for tea and a wonderful filling for homemade baked goods. We will cook without boiling.

Ingredients:

• Red and black currants - 1 kg each.
• Sugar - 1 kg.

Cooking process:

1. First, prepare the jelly jars. Wash them well and sterilize in the oven or microwave, because they must be dry.
2. Rinse the currant berries well with running water and remove all twigs and stalks from them.
3. Dry the berries on a kitchen towel.
4. Squeeze the berry juice in any way convenient for you. This can be done either by hand (in this case, the quality of the jelly will be better), or with the help of kitchen appliances. You can additionally strain the juice on a thick sieve so that the jelly becomes transparent. Be sure to measure the amount of juice obtained, because sugar is added to the juice in a 1: 1 ratio.
5. Pour the juice into a saucepan and add the required amount of sugar.
6. Place the saucepan over medium heat and, constantly stirring the contents, bring to a boil and complete dissolution of sugar, just do not cook.
7. Pour hot jelly into prepared jars and roll up with sterile lids. Leave the jelly to cool completely, then store it in a cool place.

Happy blanks!

Thick red currant jelly with agar-agar for the winter

In this recipe, you are invited to make agar-agar currant jelly. You don't need to add a lot of sugar to this jelly. Agar agar is added at the rate of 4 grams per 1 cup of currant puree. By increasing the amount of agar agar, you can make homemade marmalade.

Ingredients:

• Red currant - 1 kg.
• Sugar - 3 tbsp.
• Agar-agar - 8 g.
• Water - 50 ml.

Cooking process:

1. Sort out the red currant berries, removing debris, twigs and unripe berries, so that the color of the jelly turns out to be bright red.
2. Then soak the berries for one hour in cold water and then rinse well. You do not need to dry the currants.
3. Transfer the washed berries to a special bowl for making jam, add the required amount of sugar and cook them over medium heat for 10 minutes.
4. Grind the boiled berries thoroughly on a fine sieve to obtain a homogeneous berry puree. Pour the resulting puree into the same bowl.
5. In a separate bowl, stir the agar agar with cold water and add it to the berry puree.
6. Cook the jelly over low heat for 5 minutes from the start of the boil, stirring it regularly and removing the froth from the surface.
7. Pour hot currant jelly into sterile jars and roll up with boiled lids.
8. Leave the jars in the kitchen until they have cooled completely. During this time, the jelly will harden well. Store this delicious piece in a cool place.

Enjoy your tea and good preparations!

A simple recipe for making red currant jelly with pectin

In this recipe, you are invited to prepare currant jelly with the most popular thickener - pectin. In combination with currant acid, it gives a quick solidification effect. It also increases the volume of the jelly by 20% by absorbing water, and it also does not require a lot of sugar.

Ingredients:

• Red currant - 1 kg.
• Sugar - 1.5 tbsp.
• Water - 1 tbsp.
• Pectin - 10 g.

Cooking process:

1. Pour the required amount of pectin (with more of it, you will get marmalade) pour into a cup, fill it with water and leave it to swell.
2. We sort out the red currant berries, removing twigs and debris, and then rinse with running water.
3. We put the washed berries in a bowl for cooking jam, pour in the calculated amount of sugar and heat over medium heat.
4. Then grind the currants with sugar on a fine sieve and pour the resulting puree into the same dish.
5. Pour the swollen pectin to the berry puree, stir well and cook over low heat for no more than 5 minutes from the beginning of boiling.
6. Pour hot jelly into sterile jars, roll up and leave at room temperature to cool and solidify the dessert. Then we transfer it to storage in a cool place.

Eat for health and good preparations!

How to make red currant jelly with orange?

According to this recipe, you can make currant jelly with a new unusual taste, which is created by a tandem of sweet and sour berry notes with a bright and refreshing orange flavor. Such a jelly is prepared without boiling, which preserves all the vitamins. Try it!

Ingredients:

• Red currant - 1 kg.
• Large orange - 2 pcs.
• Sugar - 1.5 kg.

Cooking process:

1. Since this jelly will be cooked without heat treatment, the currants and oranges need to be washed more thoroughly.
2. Separate the currant berries from the twigs, rinse well under running water and dry on a kitchen towel.
3. Wash the oranges with a brush to rinse off all the chemicals from the surface, then scald them with boiling water and, cutting together with the peel, twist in a meat grinder with the finest grid.
4. Mix the currants with the required amount of sugar and grind in a blender bowl until smooth.
5. Transfer the oranges twisted in a meat grinder to this puree and mix well with a wooden spoon.
6. Leave the jam to sit at normal home temperature for one hour.
7. Then put the jelly in dry sterile jars. Pour a layer of sugar up to 2 cm thick on top of the jelly.
8. Close the jars with tight lids and place in the refrigerator. After a day, the jelly will harden well. Store it only in the refrigerator.

Eat to your health!