Red Currant Jelly: Recipe and 10 Easy Winter Cooking Instructions

Delicious berry delicacy will appeal not only to children, but also to adults. It will impress even the most sophisticated gourmet. Currant contains a large number of valuable elements and vitamins, many of them remain in the finished dish even after heat treatment. If the jelly is prepared in a cold way, it will retain a maximum of useful substances. Making redcurrant jelly is not difficult if you follow the instructions in the recipe.

Secrets of making redcurrant jelly for the winter

In order for the berry preparation to turn out and the consistency to be as it should be, it is important to take into account a number of factors: the right choice of berries and the amount of sugar used. At the same time, the issue of preparing containers and lids for storage remains important.

Rules for choosing berries

Berries must be picked or bought ripe, dense. Sluggishness and flabbiness speaks of the staleness of the product, they will have less juice. There should be no damage on the fruits, signs of rot and spoilage.

It is important to buy or collect with twigs. The berries must first be washed, dried with twigs, otherwise some of the juice will be lost. It is better to remove the stalks, they give some bitterness, but when there is no time, many housewives leave the twigs. The jelly has a slightly tart flavor.

How to properly prepare containers?

When cooking, it is recommended to use enamelware or stainless steel containers.

The container in which the jelly will be stored and the lids must be clean, sterilized and dry.

Why is currant jelly not gelled?

The jelly is laid out in jars until it thickens. A workpiece prepared without cooking should not be immediately removed in the cold. It is necessary to wait for the complete dissolution of sugar. If the jelly does not harden, it is recommended to add sugar and let stand.

One of the reasons why the jelly does not thicken is the correct heat treatment. If it is cooked over high heat and boiled, the amount of pectin decreases. Cooking must be done on moderate heat. If it didn’t work out, add more sugar, slowly reduce by 1.5-2 times.

While the process of thickening is in progress, do not move the containers, do not rearrange them. Let the natural process finish its work.

How much sugar do you need

The proportions of the ingredients in the cooking process are very important. Although currants contain pectin, a substance that promotes the gelling process, but if you put less than the norm in sugar, jelly may not work.Therefore, the sweet component must be used in volume as much as currant juice turned out.

How to make redcurrant jelly at home?

The whole variety of red currant preparations with various ingredients is based on the classic recipe. And then you can be creative by adding new ingredients, because this is how culinary masterpieces are born.

Classic recipe

Step-by-step instructions will help even the most inexperienced hostess to make such a delicious beautiful dessert.

Required:

• currant - 1 kilo;
• granulated sugar - 1 kilogram;
• water - 150 milliliters.

Sequence of actions:

1. Put the prepared berry into a saucepan, pour in water and heat until the juice separates.
2. Put the berries in a colander, wipe. Leftovers can be used to make compote.
3. Pour the specified amount of granulated sugar.
4. Cook only on low heat for a quarter of an hour. The mass will decrease by 1.5-2 times.
5. Spread into prepared containers.

If desired, 5 minutes before the end of boiling, you can add whole berries. They will look beautiful in the finished dish.

Gelatin free

You can make a berry dessert without gelatin, following the classic recipe above. But if the hostess doubts the successful outcome of the case, you can play it safe with the help of the gelling component. For the specified set of products you need 15 grams. It must be soaked in 30-40 milliliters of water, heated after swelling and added to jelly at the end of cooking.

No cooking

You can cook a berry dessert without heat treatment. This preserves the maximum of useful substances.

Required:

• currant - 2 kilograms;
• sugar - 1 kilo.

Sequence of actions:

1. Pass the berry through the juicer. You will get about a liter of juice.
2. Mix the resulting mass with sugar. Wait for the complete dissolution of the sweet component.
3. Spread into a sterilized, dry container. It is recommended to make a sugar crust on top: pour sugar about 1 centimeter thick.
4. Refrigerate after 5-7 hours.

Simple recipe without sterilization

For cooking, a classic set of ingredients is used.

Cooking features:

1. Crush the washed berries with a crush, pour in water, stir.
2. Put in a colander and rub.
3. Pour in sugar and cook until the mass decreases by 1.5-2 times.
4. Pour into sterilized jars.

With raspberries

Currant jam can be cooked with other berries. It goes well with red currants for the taste of raspberries. Components required:

• raspberries - 300 grams;
• currant - 700 grams;
• sugar - 1 kilo.

Cooking is carried out according to the classic recipe.

Through juicer

It is convenient to make such blanks with a juicer. Simplifies the cooking process. There is no need to boil the berry and rub it through a colander or sieve. Pour sugar into the resulting juice and boil, according to the classic recipe.

Frozen currants with gelatin

Delicious jelly will turn out if you make it in winter from frozen berries.

Required:

• currant - 500-600 grams;
• sugar - 240 grams;
• gelatin - 8-10 grams.

Sequence of actions:

1. Pour 60-70 milliliters of water into the berries, boil for 5 minutes. Strain through a colander.
2. Soak gelatine in 55-60 milliliters of water.
3. Add sugar, boil for 5 minutes.
4. Heat gelatin, pour into jelly. Pour into molds.

Assorted red and blackcurrant jelly

The cooking method does not differ from the classic recipe.

Required:

• currant - 700 grams of each type;
• water - 90-100 milliliters;
• sugar - 1 kilo.

Cook according to the classic recipe.

Thick jelly

To make the jelly very thick, one condition must be met. Boil it 2-2.5 times. As a rule, the cooking time is 30-40 minutes. At the same time, the berry mass must be stirred periodically so that it does not burn, otherwise the finished dish will have a specific smell.

In a pressure cooker

This assistant is firmly entrenched in the kitchen. It allows the hostess to save time, energy and more time to devote to the family.

Required:

• currant - 2 kilograms;
• sugar - 1 kilogram;
• water - 90 milliliters.

Sequence of actions:

1. Put the prepared berries into a bowl, pour in water, set the "stewing" mode for 10 minutes.
2. Put the berries in a colander, wipe. Pour the resulting berry mass into a bowl. Add sugar, stir until completely dissolved.
3. Set the "extinguishing" mode for half an hour.
4. Pour the hot berry mass into prepared containers, close.

How and how much can be stored?

The blank, which has undergone heat treatment and is laid out in a sterilized container, is stored in room conditions for up to 1 year, in the cold - up to 2 years.

If the jelly is made by cold cooking, that is, it has not been subjected to heat treatment, it must be stored in the refrigerator for up to six months.

It would be a good option to freeze the berries, and in winter - make fresh delicious jelly.

Recommended