Red currant jelly seedless. Dessert from red currant with gelatin. Red currant jelly with gelatin - a simple recipe

Jelly of red currant without cooking cook quite real. Moreover, without the use of heat treatment, this delicacy turns out to be much tastier and healthier. After all, it is no secret to anyone that at an elevated temperature many berries lose most of their vitamins and other elements.

There are several ways to make jelly from red currant without cooking at home. In this article we will present you the most simple recipes, for the implementation of which does not take too much free time.

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

Many culinary specialists know that red currant contains a large amount of pectin. Such a substance is gelling. Thanks to him, currant jam is always thick and very tasty. By the way, pectin is very useful for those who have problems with joints and cartilage. Therefore, we recommend to stock up in advance on the mentioned berry and make from it a large number of delicious dessert, which you can feast on throughout the long winter.

Product selection

Where can I buy a product such as red currants? Jelly for the winter without cooking, it is desirable to cook using freshly picked berries. Therefore, it should be purchased on the market from summer residents.

If you yourself are such, then red currants need to be harvested only after it has fully matured, when it has just begun to crumble from the bush. If you use such a berry in an unripe form, then your dessert (especially without heat treatment) will turn out impossible sour.

Processing process

How is red currant (jelly) processed? A recipe without cooking may require a different sequence of actions. It depends on what method of cooking this delicacy you have chosen. But in any case, the berry must be carefully picked and separated from the twigs.

Wash such a product should be required. It is poured with warm water and kept in it for about 10 minutes. After that, red currant portionwise laid out in a colander or sieve and rinse thoroughly. Next, it is shaken off and used for its intended purpose.

Cooking delicious jelly from the juice of red currant without cooking

From the very beginning it may seem that doing such a treat is very difficult. But when you delve into the process of its preparation, it will become clear that there is nothing supernatural about it. You only need to strictly follow all the recommendations of the recipe and use the required number of products.

So what ingredients do we need to make jelly from red currant juice without cooking? To implement this recipe, you must purchase:

• freshly picked ripe berry (red currant) - about 3 kg;
• beet sugar - about 2.8 kg.

Method of step by step preparation

Now you know how to select and process red currants. Jelly without cooking will turn out the most delicious, if you use an ordinary meat grinder to grind such berries.

Through this kitchen device gently pass all the currants. This forms a rather thick and fragrant gruel of bright red color. How to get berry juice from it? Juicer is not suitable for this, so we decided to use the old old-fashioned way.

Taking a deep dish, put a multi-layer gauze or any other cotton fabric (preferably thick) on it. In it spread several spoons of berry gruel, and then take the edges and squeeze strongly.

As a result of such actions, you should get a highly concentrated blackcurrant juice. By the way, the cake, remaining after pressing, should not be thrown away. It can make a very tasty and healthy fruit drink.

As soon as the juice is completely squeezed out of the twisted red currant, proceed to the preparation of jelly. To do this, lay out all the sugar in the drink and very intensively interfere with it. By the way, for these purposes you can use a mixer or a blender.

How much red currant is whipped? Jelly without cooking should not crunch on the teeth. Therefore, the ingredients should be mixed up until the sugar completely melts. During this process you should have a thick jelly-like dessert.

How to store and eat?

As you can see, red currant jelly is easy to make without cooking. After you have a thick and sweet berry mass, it is distributed among the banks. Containers for such a dessert should be used in small sizes (0.5, 0.7 and 1 l).

They spread the fragrant product, cover with plastic caps and clean in the refrigerator. If you keep such a treat at room temperature or in the cellar, it can deteriorate very quickly, as it was not subjected to heat treatment.

Eat tasty and fragrant berry jelly should be with hot tea. Some chefs use this product to make sweet sandwiches. To do this, put the jelly on a slice of bread or crispy toast, and then served for breakfast or snack.

Making a delicious berry dessert with gelatin

Red currant jelly without cooking can be prepared in different ways. Anyway, but the above recipe is quite time-consuming. If you do not have time to squeeze out all its juice from berry porridge, then we suggest making such a dessert, bypassing this difficult and costly process.

So, for the preparation of red currant jelly without cooking it is necessary to purchase the following components:

• freshly picked ripe berries (red currant) - about 3 kg;
• beet sugar - about 2.8 kg;
• drinking water - 2/3 cup;
• food gelatin - 25 g

The process of cooking homemade dessert

Prepare red currants for jelly should be exactly the same as described at the very beginning of the article. After the berry is devoid of debris and twigs, proceed to its grinding. To do this, the product is portioned spread into the bowl of the blender, which also add a portion of granulated sugar.

Beat the ingredients well at the highest speed, transfer them to a deep bowl and start processing the remaining ingredients.

As soon as the red currant with sugar turns into a puree, it is thoroughly mixed and left at room temperature for 45-60 minutes. Meanwhile, proceed to the preparation of gelatin. It is poured into the bowl and poured 2/3 cup of drinking water. In this state, food gelatin is kept for 35 minutes. After that, they put it on a very weak fire and slowly heat it up.

After preparation and partial cooling of the gelatin solution, it is poured in a thin stream to the sweet berry mass. In this case, it continuously interfere with a big spoon.

Final stage

Having achieved complete dissolution of sugar and obtaining a homogeneous berry mass, it is distributed among the banks prepared in advance. After closing the containers with boiled lids, they are sent to the refrigerator.

Eat a red currant delicacy should be only after a few hours (6-8). During this time, the dessert will harden well, it will become thick and very tasty.

As a rule, on each of the sites where red currant grows, it gives a great harvest every year. And many housewives simply do not know what to do with so many berries. And from it you can make a lot of delicious dishes.

I have already told in my articles how to cook delicious canned food for the winter. And received feedback that many do not even know about this method of pickling cucumbers. I hope that now, having learned about this recipe, they will make one or two jars for a sample, and having tried it, they will already be harvesting them for the winter more.

I also offered to cook. And this recipe also fell in love with many.

And I have another delicious currant recipe in my piggy bank, this is jelly. The recipe, I will say right away, is in demand. Anyone who tries to cook yummy on it, be sure to ask how to cook it.

And cooking it is really easy. You need only patience, and choose to prepare a half - two hours of free time. And then you will provide yourself with a delicious and healthy dessert for a long cold winter.

And I will tell you that when you open a jar of such a delicacy, then get ready for the fact that nothing will be left of it on the same day. So it turns out delicious.

And it can be not only eaten with spoons, washed down with hot tea, it is good to use it for cooking second courses. The same rolls that we made from fresh berries can be made from it too. And nothing, that in its composition sugar, from this dish will become even tastier and more fragrant. Also, currant jelly can be added to various desserts, ice cream, served along with and. And take my word for it, tastier dish - it will be difficult to find.

Well, enough words, it's time to get to the point, and prepare a tasty preparation for the winter.

A simple recipe for making red currant jelly

We will need:

• red currant - 1 kg
• sugar - 1.5 kg

The number of ingredients is given per 1 kg of currant. If you want to make more jelly, then add more sugar, but following this proportion.

If you put less sugar, it will be sour. In addition, there is a possibility that the berry can ferment. And most importantly, instead of the declared dish you can get a thick currant juice.

We also need a mixer, a sieve, a saucepan, a large bowl, a colander, a tablespoon, sterilized jars with screw caps.

Cookware should not be aluminum. Currant contains a large amount of various natural acids, and in interaction with such dishes its useful properties are lost.

Cooking:

1. First, red currants should be thoroughly washed. During its collection in the bucket gets a lot of leaves, sticks and it is unclear what kind of garbage from the bush.

My way. In a bowl, pour a small portion of currants, and pour water. All the rubbish begins to float up. The whole berry stays down. Under running water all the garbage is drained with water. Thus we remove large debris.

2. Then put the berry in a colander, and rinse under running water, gently moving the berry, while maintaining its integrity. We do not want the juice to flow out of the berries. After all, it is from him and the pulp of the fruit turns out delicious jelly.

3. Now the berries should be dried. For this, I lay them on a large towel. Water flows from them there and they dry quickly.

4. Now also partly lay currants in the mixer bowl. Scroll it at low speed. If you turn on too much speed, the currant turns white a little. Therefore, to get a product of bright beautiful color, roll it at low speed.

You can also squeeze currants through cheesecloth. So it even turns out a little faster.

5. If you still use the mixer, then after this procedure, we will grind the currants through a sieve. We put the sieve into a saucepan of a convenient volume, transfer currant from the mixer bowl to it, and begin to grind it with a spoon. If there is a wooden spoon, it is best to use it.

6. We grind to such a state that only bones and peels remain in the sieve. All the pulp and juice flows into the pan.

7. We remove the bones and peel, and lay out in a sieve a new batch. Thus, we grind the whole berry.

When you pour out the bones, gently brush the flesh into the pan, using a spoon, on the back of the sieve. And then it will drip on the table, or worse - on the floor.

8. When rubbed the whole berry, pour it with the right amount of granulated sugar and mix.

9. Leave at room temperature for 24 hours. During this time, it will be necessary to mix the mass 3-4 times, so that the sugar is completely dissolved and the currant and sugar become a jelly-like appearance.

10. During these 24 hours, take time to wash and sterilize the jars and lids. Wash them with soda or a cleaning agent. You can sterilize in any way.

Either with steam, using a colander and saucepans, or in the oven, or just pour 1/3 of a can of boiling water and cover with water beforehand with lids for 10 minutes. Hold for 5-10 minutes, then twist the jar of hot water from side to side to douse the entire surface of the jar with it. Then drain the water, and turn the jar and put on a towel to glass the water.

If you scald cans with boiling water, then, so that the bank does not burst, you can use this method.

Put a tablespoon in a jar, and pour boiling water not into a jar, but into a spoon. Gradually pour the right amount of water. Do this not quickly, and then the bank will remain safe and sound.

11. After 24 hours, mix the contents again and transfer to sterilized and dried jars. Tighten the cap.

Covers better to use new. If the cover is old, and even more so if it has scratches, then it is better to refuse this. When interacting with such a surface, the acid contained in the berries will continue to corrode the scratch and all the consequences of this reaction will be in our workpiece. And we can not allow this in any way!

After all, we want to get a natural wholesome product in which all the useful vitamins and trace elements are fully preserved. And there are a lot of them in red currants.

12. Such a red currant billet is recommended to be stored in the refrigerator. Still, it is a fresh berry, and it is in the refrigerator that it is likely to preserve all its useful substances.

As you can see, the recipe is quite simple. Most of the time required to wash the berry and grind. The rest of the time she stands, and prepares almost independently.

And in conclusion, I want to say that the finished product for this recipe is very tasty and useful. Cook and try it for sure!

We reviewed the recipe where the currant is not subjected to any heat treatment. But there is another recipe where currants can be cooked, and also get a tasty result.

Jelly - five minutes

We will need:

• red currant - 1 kg
• sugar 1-1.3 kg

Cooking:

This method is very similar to the first, except that we cook currants here. Therefore, I will not describe all the steps in such detail. You can see them in detail in the first recipe.

1. Wash currants and dry.

2. Scroll it in the bowl of the blender.

3. Grind through a sieve.

4. Add sugar. Since the currant is subjected to heat treatment, the sugar can be added less than in the first recipe. First add 1 kg of sugar, in the process of cooking, try, if the taste seems sour to you, add more to your liking.

5. Put on a slow fire. Boil.

6. Carefully remove the foam. If you leave it, then the product can ferment.

7. After boiling, cook for 5 minutes.

8. Then turn off the heat, and cover the jam with a lid and leave for 12 hours until it cools completely.

9. Then put on the fire again, bring to a boil, stirring and removing the foam. After boiling, cook for another 5 minutes.

10. Immediately pour into sterilized jars to the top. And close the screw caps.

11. It is better to store in the refrigerator, but it is possible in a cold place, for example, in the basement, or in a “Khrushchev’s” refrigerator, who still has such a rarity. My mother stores in such a refrigerator and, and lingonberries, ground with sugar and other jams. Everything is stored there perfectly.

When you pour the jam into jars in a hot state, it will be liquid. Then, when it cools, it thickens. And even more thickened, when it stands in the cold.

This jelly will be different in color from the first option. There it turns out bright, saturated color. And here the color is thicker, darker. But no less beautiful.

When is it better to use the second recipe?

Usually I try to harvest berries fresh. But if I do not have time for one reason or another to process the whole berry, and it lies with me for 2-3 days in the refrigerator, then I will cook this berry better. Boil need, if the berry is no longer whole, slightly bursting. If you cook this berry without cooking, then it can ferment. And if you cook it twice for 5 minutes, then it will definitely continue, and will delight us all winter.

Choose one of the ways and stock up on red currants for the winter. And this tasty and healthy berry will give you many pleasant minutes in the winter. Save for you a piece of warm summer and sunshine!

Enjoy your meal!

Red currant is an extremely vitamin berry, but not everyone likes its specific sour taste. A compromise option in this case is the preparation of sweet red currant jelly for the winter. It turns out a soft, thick texture with a pleasant berry aroma. Recipes without cooking and without sugar make it possible to preserve all valuable substances, and consistencies with sugar, spices, and gelatin make the red berry a favorite sweetness to tea in the winter.

Berry preparation is added to pies, pancakes, buns

Jam, jam and jam are made from whole or chopped berries, which are cooked in syrup. The basis of berry jelly - filtered juice. The advantage of homemade preparations is that you can cook it with any amount of sugar. Adherents of a healthy way put it in 2 times less, than berries. The priority ingredient is gelatin, although pectin, agar-agar can be used.

If you want to keep in the product as much as possible useful substances, then you should choose a method without cooking. In this case, it is enough to add gelling substance, sugar to the pressed and filtered juice and pour it into the banks. Cooking recipes are more practical because they allow you to keep the product longer.

Assorted to get with a rich taste

Signs of readiness:

• weight decreased by 2 times and slowly drains from the spoon;
• the foam is concentrated in the center of the tank;
• large bubbles began to form on the surface;
• a drop of jelly solidifies in cool water, not spreading.

Two heat treated jelly recipes

To prepare a tasty and aromatic, and most importantly healthy currant delicacy, heat treatment should be minimized, since high temperatures destroy vitamin C and coumarins, which are extremely valuable for human immunity. Even without gelatin, berry mass density can be achieved.

The classic recipe for winter cooking is five minutes. After boiling the berries boil for exactly 5 minutes. During this time they manage to give a lot of juice and disinfect.

Prepare the best currant jelly can be different, but it will take 15 minutes to cook:

1. Move the cleaned currants (1 kg) into a basin and pour a glass of water.
2. Put tara on fire. When heated, the berries will burst.
3. Currant juice is poured into a separate container. The remaining fruit fray through a sieve, squeezing the juice. On the sieve will remain bones and peel.
4. In juice fall asleep 1 kg of sugar. The mixture is simmered for about 15 minutes. If the mass begins to thicken and decrease in volume, then it is ready.

It is possible to store the billet both in the cold and at room temperature. Delicacy turns out sweet and rich, can be used as a filling for pies and pancakes.

Delicious preparations of drinks for the winter cold:

1.   : fragrant assorted with orange and blackcurrant for vivacity, non-standard options with spices, the way of cooking homemade Mojito.
2.   : what to add for a rich taste, recipes with and without stones, amounts of sugar for cans of different displacement.

A simple recipe without cooking

A delicacy prepared in this way retains a maximum of vitamins. For grinding berries need a blender. To make a blank, take 2 kg of red currant, washed, dried and sorted. The mass is ground in a blender to a state of mashed potatoes, ground through a sieve, eliminating the skin. It turns out about 1 l of currant juice. It is mixed with sugar in equal proportions. Banks and covers are sterilized, dried.

The finished mass is laid out in a prepared container, roll. The product should be stored in a cellar or refrigerator.

Video with a detailed cooking process.

Sugar free jelly: the secret to cooking

Berry, harvested without sugar, retains its tart sweet and sour taste. Unlike sugar mixes, the product is low-calorie. For the preparation of the most natural currant jelly will need only berries.

1. From the prepared red currant need to get mashed potatoes. To do this, the fruit is twisted in a meat grinder or ground in a blender. Puree is sent to a glass jar.
2. For cooking take a large stainless steel pot. A piece of cloth is placed on the bottom to place the jars. Water needs to be added so much that it closes 2/3 cans. The design put on fire. Boil down berry puree need at a minimum temperature. Have to wait until 4 o'clock.

The finished jelly is poured hot in containers, wrapped until it cools, then transferred to the pantry.

Gelatin Recipe

Recipes for making jelly in a cold way and without gelling components can not be compared in density with products based on gelatin. The use of this substance allows you to make a thick delicacy without the laborious procedure of squeezing currant juice.

To prepare you need to cook:

• 3 kg of berries
• 5 g gelatin,
• 2.8 kg of sugar.

Step by step preparation:

When the mixture becomes homogeneous, it is laid out on the banks. Store the gelatin berry product in the refrigerator.

Jelly assorted with the addition of black currant, watermelon, spices

Transparent and very tasty jelly will not be difficult to cook from two types of currants:

Jelly is poured into hot jars and immediately rolled up. Banks overturn on the cover and wrap to cool. Store assorted in a dark place.

To always collect a large crop, it is worth planting several fruit bushes with a yield of 7–10 kg on a plot. Simple option for breeding. In this case, you can get a lot of hardy and fruiting bushes.

With the addition of watermelon

Red currant goes well with other berries. Watermelon Option:

1. Take 1 kg of watermelon pulp and red currant. Sugar calculated glasses, add exactly the same as how many glasses of currant left.
2. Watermelon pulp is stoned.
3. Currants washed, covered with sugar, knead.
4. Add slices of watermelon, knead again.
5. Send the mixture to the fire, after boiling boil for 30-45 minutes.

The finished composition is cooled and fray through a sieve. In the cooled form of jelly laid out in sterilized containers.

The simplest recipe for beginners in the video.

With vanilla

Various spices are popular in conservation. Aromatic vanilla can be safely used for the preparation of currant billet. Hostesses prefer to add it to compotes, jams, use for cooking.

Ingredients:

• on 1 kg of berries - 1 kg of sugar,
• vanilla pod,
• 0.5 liters of water.

The berries are poured with water, the mixture is brought to a boil and immediately removed from the stove. Filter the solution, berries fray with a sieve. So that the juice immediately flows into the syrup, the sieve is placed above the container with the drained solution. Additionally, the mass is squeezed through gauze, folded in three layers. After cooling, the berry syrup is filtered again.

Sugar is poured to berry juice, mixed, sent to a fire. After boiling, add the vanilla pod, cut into several pieces. Cook the mixture with vanilla for half an hour. Periodically it is stirred with a wooden spoon.

Before pouring hot jelly over the banks, the crushed vanilla pod is removed.

After rolling, the cans are turned over and left in that position until cooling. Vanilla jelly is stored in a dry, dark and cool place.

To any recipes jelly get excellent, you should know a few tricks:

No matter how red currants are cooked - with sugar or without, with heat treatment or without cooking - this product will be a worthy treat and a useful vitamin supplement to tea in any season. Currant jelly is a delicious filling for pies, layers of cakes and desserts.

“Berry season” is a true pleasure for the eyes and for taste buds, because you can make a lot of sweet and, at the same time, useful pieces. For example - red currant jelly for the winter: a simple recipe provides use only two ingredients: currant berries and sugar. In this case, cooking berries is not necessary. Further in the article - tender and sweet jelly without the use of natural and synthetic thickenersHow to make a natural jelly without cooking, as well as we will reveal to you a simple recipe for 5 minutes. Cook and enjoy!

The rich harvest of red currants is a reason to stock up on vitamins for the whole coming year, while the berry can be consumed not only fresh. You can prepare refreshing fruit drinks and compotes, cook currant jam or roll up red currant jelly for the winter: a simple recipe without sterilization will help you maintain the usefulness of the product.

To prepare two liters of gelatinous yummy, you will need:

• two kilograms of red currants;
• one kilogram of sugar.

We start cooking delicious jelly at home

Thanks to sugar and high pectin content currant jellythat can be stored all winter in the fridge or basement. But it is better to eat such tasty food quickly or cook a lot of useful desserts from it.

Red currant jelly "5 minute": step by step instructions

Above, we told you how to prepare red currant jelly without cooking, but if you still want to play it safe and produce a minimum heat treatment, use the five-minute recipe.

To cook one and a half liters of high-quality jellyYou should prepare:

• kilogram of red currant (the smaller the berries, the better);
• kilogram of sugar.

Simple cooking recipe includes several steps and manipulations.

How to cook red currant jelly with gelatin for the winter?

Classic jelly can be prepared for the winter dessert table of red currant with gelatin. If we exclude the preparatory work, then this miracle dish will take you about 20 minutes: this with cooking and packaging in cans. Such jelly jam or slightly welded jelly we eat at home on holidays, add to the composition of desserts and pastry delicacies. To make it you will need:

• half a kilo  red currant;
• three hundred grams  Sahara;
• ten grams  gelatin;
• thirty milliliters  water.

Getting started cooking red currant jelly for the winter: a step-by-step instruction will help you to clarify all the nuances and details.

Step Oney. We process berries: we clean twigs, fill with cool water and wash several times . We shift currants in a colander  and leave for some time alone.

Step Two. Rub currant through a fine sieve to separate the juice from the seeds, waste and peel. It is better to take berries portions, and the remaining cake to use compote.

Step Three. Add sugar to the juicy berry puree and place on the stove over low heat.

Step Four. Heat the mass, not boiling. Boil the berries do not need, they need only slightly soften and dissolve the sugar.

Step five. As long as the currant sugar mixture is heated, it is necessary pour gelatin waterand give it a swell.

Step Six. Heat the gelatin in a water bath.so that it dissolves completely but does not boil.

Step Seveny. Combine warm currant puree and dissolved gelatin, mix and pour in cans  this fragrant blend.

Step Eight. Close the workpiece under the tin lids, cool at room temperature and put in cold storage. You can also store jelly at room temperature: fill the jelly on top with a layer of sugar and send it to a cupboard or closet. Such a product will be quite liquid, so keep it in the fridge before consumption..

We have revealed to you the secrets of making healthy berry jelly. A detailed recipe with recommendations and vivid visualization, see the video.

How to cook a tasty jelly for the winter: a recipe with photos

You have already learned the recipe for making red currant jelly in a cold way, and also learned how to make five-currant currant jam: the jelly recipe does not require special skills or costs. In this part of the article we will tell how to cook a delicious berry dessert for winter harvesting.

Prepare for the recipe an equal amount of ingredients:

• three kilos  red currant;
• three kilos  Sahara.

Step-by-step cooking process is not much different from previous methods. The only thing that will cook the product longer and more thoroughly.

1. Sort, wash and dry the berries.
   
2. Put the currants in the pan  with a thick bottom.
   
3. Slightly crush the berries so that they soften and let the juice.
4. Cover the pan with a lid., turn on intense fire and bring to a boil. Slow fire and boil the mass for half an hour. It should significantly lose in volume.
   
5. Through the sieve starting to grind berries  - portions.
   
6. Add sugar to the grated currants, also in portions, carefully stirring.
   
7. We return the sugar mixture to the fire, bring to a boil and cook for a quarter of an hour – twenty minutesNo more jelly to lose color. Remove the foam and monitor the intensity of the boil in the cooking process.
   
8. Send the finished jelly to sterilized clean jars and close the lids. You can also cover the jars folded in several layers of parchment - not for long-term storage.

Video: how to make red currant jelly at home for the winter?

With the onset of summer a huge selection of different fruits and berries opens, some with pleasure can be eaten in large quantities. There are also those who, because of the specific taste eaten in the least. Sour currant - one of them. To prevent her from spoiling, housewives make jelly jams that can be eaten in winter.

Red Currant Jelly without Cooking

Berry sourness is not everyone's taste, so making a delicate sweet dessert, which can be eaten as an independent delicacy, or added to baking and ice cream, would be a great idea. Red currant jelly is prepared in a cold way a little slower than with cooking. To dissolve sugar in this recipe will have to spend more time. From the ingredients you will need:

• sour berry;
• sugar - 250 g

The recipe consists of the following steps:

1. Rinse the berries and free from cuttings. Foreign elements should not be.
2. For a jelly dessert, the berries themselves are not needed, the recipe uses only juice, which for this amount of sugar should be 200 ml. Crush round currants, wipe through a sieve and pour the liquid.
3. Gradually add sugar and stir continuously. The next portion of sugar can be poured when the previous one has dissolved.
4. Prepare a thick broth in sterilized jars, tightly sealing the lids.
5. It is better to store the mixture in a refrigerator or other dark place with a low temperature.

Red currant jelly with gelatin

Tasty delicacy is easy to prepare according to the recipe personally at home, in this situation you will know exactly the composition of the dessert. The proportions of the components are so simple that you can easily cook any amount of jelly sweetness. Billets, suggesting hardening, are composed of gelatin. For the recipe of red currant jelly, you must take:

• berries - 250 g;
• water - 500 ml;
• sugar sand - 250 g;
• gelatin - 15 g

You need to cook like this:

1. Sort through the currant ingredient, cover with water and transfer to the stove.
2. As soon as the broth has reached a boil, crush the berries and boil for another 5 minutes.
3. The resulting gruel is required to filter well.
4. In a third cup of water (about 80 ml), add gelatin to swell the last.
5. Currant decoction must be brought to a boil point, add sugar and gelatin. Mix everything thoroughly.
6. Pour the mixture into pre-prepared jars, seal with lids.

How to cook redcurrant jelly without gelatin

Many berries, even in the form of jam, do not lose their beneficial properties. A pectin-rich sour berry helps remove toxins and waste. If you do not want to use gelatin during the preparation of a jelly treat according to the recipe, then it is absolutely not necessary to do it. Enough of such products:

• red currant - 1 kg;
• drinking water - 50 g;
• granulated sugar - 700 g

How to cook red currant jelly will tell this recipe:

1. Wash berries, remove cuttings and leave to dry for a while.
2. In a small pot, transfer the berry component, filling with water. Cook on medium heat with constant stirring.
3. Explain in the same container, continue cooking.
4. After 7 minutes, take a sieve and another pan, strain the mush, leaving only the juice. Bring the liquid back to fire.
5. Pour sugar, stirring with a spoon. Add to thicken the mixture.
6. Prepare jars, pour the jelly sweetness. It will begin to harden after natural cooling.

Frozen Currant Jelly

The opportunity to harvest the berry harvest is not always there, but you still want to try this storehouse of vitamins. If you self-frozen berries last year or purchased them in a store, you can make a jelly treat from them. The list of ingredients for the recipe is simple:

• frozen berry - 300 g;
• water - 100 ml;
• sugar - 300 g;
• gelatin - 20 g;
• lemon juice.

Phased cooking:

1. Before making red currant jelly for the winter, defrost it. It is better to do it in a natural way, without the help of a microwave.
2. Cold water pour gelatin, leave to swell.
3. This recipe for red currant jelly involves turning it into puree. Mix it with sugar and a few drops of lemon juice.
4. Place the mass on a low heat, stirring with a spoon, boil until the sugar crystals dissolve.
5. Pour in gelatin solution, continue cooking.
6. Pour thickened mixture into jars, cool and place in a cold place.

Redcurrant Jam Jelly

Berry delicacies differ in their preparation and consistency. Properly made jam unlike jelly dessert preserves the integrity of the berries. However, thanks to pectin, which provides natural thickening of currant jam, these two desserts can be combined. To implement the recipe jelly of red currant are needed:

• berries - 1 kg;
• granulated sugar - 1 kg;
• water - 250 ml.

This algorithm will tell you how to cook red currant jelly:

1. The cooking proportions are very simple: the same amount of sand is put on a kilogram of berries, so it’s up to you how to cook goodies. Berries need to sort and wash.
2. Pour the berry component in an enamel saucepan, cover with water.
3. Bring to a boil, boiling for another 2 minutes after boiling.
4. Rub half of the berries through a sieve, leave the other part intact.
5. Combine the resulting mixture with sugar. Boil until thick.
6. Jars of jars spill hot.

Red currant jelly in a slow cooker

Modern technology makes our life easier and allows you to cook your favorite sweets without a significant investment of time and effort. Red currant jelly recipe does not imply the exact amount of ingredients up to a gram. It is not difficult to understand how many different components to add from the 1: 1 ratio. There are only two components:

• sour berry;
• granulated sugar.

Step-by-step description of how to prepare red currant jelly for the winter using the slow cooker:

1. Remove large branches, sort and wash the berries. Pour them into the multi-cooker bowl and set the “Quenching” mode for 25 minutes.
2. Free the mixture using a crush and a sieve from the liquid that is drained back into the bowl. You can additionally strain the juice.
3. The amount of sand and currant juice should be equal. Pour sugar in a slow cooker.
4. On the mode of "Quenching" you need to bring the syrup to boiling. Emerging foam must be removed.
5. Pour hot jelly delicacy over the banks, cool.

Video: how to make jelly from red currant juice