White currant jelly: TOP 8 recipes for cooking in different ways for the winter

Jelly made from whitecurrant will become an unusual sweet dessert and will adequately decorate a friendly tea party. In addition, currants are a very useful berry. Pectin substances, which help the product to take a jelly-like form, have a beneficial effect on the body, and contribute to the removal of s alts of heavy metals. Due to its rich chemical composition, currant enriches the body with essential valuable substances.

Secrets of making whitecurrant jelly for the winter

In order for the berry mass to become jam, it must be boiled until it decreases in volume by one and a half times. Be sure to stir occasionally so that the thickened mass does not burn.

Readiness is checked by a test: put a few drops on a saucer, if they thicken, the jam is ready.

Ingredient selection rules

Tips for choosing and preparing components:

• if the currant grows in the garden, it is necessary to collect with twigs, only free from the stalks before cooking, otherwise the juice will flow out of the berries;
• when buying, berries are selected exclusively on the twigs, and similarly, before cooking, they are removed from the stalks;
• berries should be dense, with no signs of lethargy, spoilage;
• the softness of the fruit indicates that the currant has been harvested for a long time;
• if you use brown sugar, the color of the finished dish will be darkish, but the jelly will have a slightly caramel taste.

How to prepare the container

For canning for the winter, it is important to properly prepare the container in which the jelly will be stored:

1. Small volume containers are selected, up to 1 liter.
2. They need to be thoroughly washed, it is recommended to use soda.
3. After the container and lid must be sterilized. Any convenient method is used: hold over steam, by boiling, in the oven or microwave.

Important! Containers and lids must be dry, otherwise the jam will ferment and spoil.

How to make currant jelly at home?

Among the available cooking options, housewives choose any recipes - from classics to various variations with additives. Raspberries, red and black currants, gooseberries are used.

No gelling additives

The currant itself contains natural pectin in the berries, which makes the jam thicker. Therefore, gelling additives are used if there is no certainty that the mass will become thick.

Required:

• granulated sugar - 1.3 kilograms;
• currant berries - 1 kilogram;
• water - 50-60 milliliters.

First cooking scheme:

1. Pour the washed berries into a container with a thick bottom, pour in the specified amount of water, close and boil for 10 minutes.
2. Put the mass in a colander and grind.
3. Pour the indicated amount of granulated sugar into the puree, and compote can be cooked from the cake.
4. Cook mashed potatoes until the mass is reduced by one and a half times, this is about half an hour. If desired, you can add a little vanilla or other spices (cinnamon, cloves) to taste.
5. Pour into prepared containers and seal hermetically.

Second cooking scheme:

1. Separate the berries from the twigs and make juice using a juicer or juicer.
2. Pour in granulated sugar and boil for the specified amount of time until it thickens.

With agar-agar

This gelling natural substance has beneficial properties. It is rich in magnesium, iron, calcium and iodine.

Cooking features:

1. Jam is prepared in accordance with the indicated components and according to one of the schemes proposed above.
2. 8 grams of agar-agar mixed with a small amount of granulated sugar to avoid lumps when exposed to a hot environment.
3. Introduce loose mixture gradually, stirring.
4. Boil for 4-5 minutes, place in sterilized containers and close.

With gelatin

Cooking features:

1. Soak 30 grams of gelatin in 90-100 milliliters of boiled water.
2. Heat swollen gelatin until completely dissolved, but do not boil.
3. Pour into ready-made jam, boil for 1-2 minutes and arrange in prepared containers.

With raspberries

Raspberry will give the finished dessert a rich bright color and a characteristic aroma. You can put a few berries in jelly whole. They need to be added 10 minutes before the end of cooking.

Required:

• raspberries - 500 grams;
• currant - 600 grams;
• granulated sugar - 1 kilogram;
• water - 60 milliliters.

Sequence of actions:

1. Make juice or puree berries by mashing blanched berries through a colander.
2. Pour in granulated sugar and boil for half an hour, stirring occasionally so that the thick mass does not burn.
3. When the mass has reduced to the required volume, check with a dough on a saucer, pour into a sterilized container.

With gooseberries

Jelly is prepared according to the classical principle. You can set aside 100 grams of gooseberries, cut into quarters and put in jelly 7-10 minutes before the end of the heat treatment, it will turn out very beautiful.

Required:

• gooseberries - 550 grams;
• currant - 550 grams;
• sugar - 1.1 kilograms.

Cooking Feature:

1. Gooseberries have a denser skin, so you need to start blanching with it, after 5 minutes add currants, boil for about 10 minutes and pour into a colander.
2. Grate, add the indicated amount of sugar, cook for half an hour.

Striped jelly

For the preparation of such a dessert, currants of two colors are used: red and white varieties.

Required:

• berries - 550-600 grams of each color;
• sugar - 1.1 kilograms;
• gelatin - 25 grams;
• water - 90 milliliters.

Sequence of actions:

1. Make juice of two colors separately from currant berries.
2. Pour granulated sugar - 500 grams into each mass.
3. Boil for a quarter of an hour.
4. Soak 15 grams of gelatin in 50 milliliters of water, after swelling, heat and pour into redcurrant juice. Pour into molds and refrigerate.
5. Do the same with another portion of currants and gelatin. Pour out when the previous layer has set.

If desired, you can make more layers, but then the cooking time increases, because you need to wait for each layer to solidify.

Recipe for multicooker

Preparing jelly with this assistant, which has long been entrenched in the kitchen, will allow the hostess to save time and effort. Currant juice can be made in a juicer or in a juicer. And you can blanch the berries in a slow cooker.

Required:

• berries - 1 kilo;
• sugar - 1 kilogram;
• water - 60 milliliters.

Sequence of actions:

1. If the juice is already prepared, pour it into a slow cooker, add sugar and set the "Baking" mode for half an hour, at a temperature of 120 ^o.
2. Blanch the berries, to do this, pour them into a bowl, pour in the specified volume of water, close, set the "Cook" mode for 5-7 minutes.
3. Put the berry mass in a colander, rub, pour the juice into a bowl, add sugar, mix until completely dissolved, set the “Bake” mode for 30 minutes at 120 ^o.
4. Spread the finished jam into the prepared container.

Cold way

The advantage of the no-boil option is that a maximum of valuable elements and vitamins are preserved.

Required:

• berries - 1.3 kilograms;
• granulated sugar - 1.2 kilograms.

Sequence of actions:

1. Rinse the berries with sprigs and dry well. Scrap from twigs.
2. Make juice, add sugar and stir occasionally until dissolved.
3. Pour the syrup into a clean, sterilized, always dry container. Close, recommended storage location is refrigerator.

Jello storage rules

Jelly, as a dessert, is stored in the refrigerator for no more than 2 days. Hermetically sealed containers can be kept in a dark, cool room for up to 2 years, under room conditions - a year. Uncooked jam will keep in the refrigerator for about 6 months.

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