Seedless redcurrant jelly jam: 3 recipes for the winter with a photo

This is truly a versatile dish - jam in the form of redcurrant jelly. Having made such a miracle, the hostess will be provided not only with delicious jam, but also with a blank for a cake layer, the basis for an unusual sauce for meat. And just enjoying a refreshing, fragrant, moderately sour jelly in winter is a pleasure! We offer recipes for making classic transparent jelly and jam cooked in the microwave.

Features of making redcurrant jelly jam for the winter

Most housewives, when asked what they cook from red currants, will probably say that they are making jam or compote.Not everyone dares to cook delicious jelly, because, firstly, it should be pitted, and not everyone wants to mess with rubbing. Secondly, there is an opinion that it does not freeze for everyone and not always.

It really is. There are some subtleties in the preparation of this royal dessert. Let's name the main one:

• You need to cook jelly quickly - the more you cook the mass, the worse it gels, valuable pectin is destroyed in it. The ascorbic acid we need is also lost, that is, vitamin C;
• metal oxidizes the product, so instead of metal we take a hair sieve, wooden pushers and spatulas;
• tastier and he althier live jelly, that is, from raw berries, not subjected to heat treatment. But you can store it only in the refrigerator and for a short time (maximum six months);
• sugar - what gives sweetness and thickness to the product, interacts with pectin and acids and forms a gel-like substance.The classic recipe involves the proportions of two parts of sugar to one peeled berries. You can do one to one, but not less, as the product may turn sour;
• density and density of jelly appear after two or three days, sometimes more. Therefore, after preparing the jar, you should leave it alone and do not mix the contents - at this time pectin bonds are being formed;
• no one is immune from failure - even an experienced hostess may not succeed in jelly. The amount of pectin in berries is affected by the currant variety. And if suddenly the workpiece does not gel, you can always put pectin powder or agar-agar.

How to choose and prepare berries?

It's simple: the redder and larger the berries, the more sugar and flavor they have. It is easier to work with such currants - it is easier to squeeze out the juice. So, if you plan to plant currants in your country house, buy large-fruited varieties.

The berries are removed from the bush on brushes, sorted out, washed, dried slightly and removed from the brush. The berries are ready for processing.

Preparation of containers

Jars and lids need to be sterilized and dried. The containers and tools in which the product will be prepared (especially if you are making jelly without cooking) must be clean and dry, preferably not made of metal.

How to make redcurrant jelly?

Jelly jam can be made hot or cold.

Easy recipe

Boiled jelly takes a little longer to cook. Proportions:

• 1 kg of berries;
• 1 kg of sugar;
• 50g of water.

You can do without water at all. In this case, you first need to mash the berries, wait for the juice, and only then put on the fire to warm up.

Cook like this:

1. Prepare the berries and put in a basin, add water.
2. Heat over medium heat, stirring, until boiling, boil for five minutes, so that the berries begin to burst. This is called steaming, you can speed things up with a crush - currants will rather release their juice when crushed.
3. Turn off the fire and rub the gruel through a sieve or strain through gauze. Some run through the juicer, which is acceptable, but this is not quite the classic way of processing.
4. The pulp can be used in compote, and pour the juice into a container, add sugar, mix and boil over low heat. Readiness can be determined by the characteristic type of jam, which will begin to leave a path from the spatula and stick to the walls of the container.
5. Pour hot jelly into jars and close. It is stored in a cold place.

Jelly raw

Very tasty, vitamin, perfect summer jelly that will appeal to everyone without exception. Take:

• 1 kg sorted berries;
• 1.1 kg of sugar.

The most difficult thing here is to wipe the berries. It is important to do this carefully, because the gelling agents are located just in the skin of the berries. Rub as hard as possible, squeezing all the juices out of the currant literally.

Should come out 1 liter of pure juice. Gradually add sugar to it and stir constantly. It is better to do this in a plastic container or an enamel pan. Leave the mass overnight so that the sugar is completely dispersed. In the morning, pour the jelly into jars and seal. Store in refrigerator or cellar.

In the slow cooker

Prepare juice and sugar. The volume can be any, the proportions of juice and sugar are important.

Put the berries in a slow cooker, crush with a crush until juice appears. Set the extinguishing program and wait for the boil. The berries will burst in about a quarter of an hour - you can pour the mass from the bowl and start crushing, then strain through cheesecloth.

Mix the resulting juice with sugar, pour into a slow cooker and put back on the stew. When it boils, remove the foam and immediately pour into jars. You don't need to boil much!

Store like regular cooked jelly.

How and how long can blanks be stored?

Ideally, storage of jelly should be in a refrigerator, cellar or cold basement. However, in urban life, we usually store country blanks in an apartment. This is acceptable for a product with heat treatment and if the apartment is not hot. At very high temperatures, the mass may become thinner.

Raw jelly is stored only in the cold and no more than 6 months. However, it does not stay that long - it is usually eaten first.

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