Redcurrant jelly - recipe. How to make redcurrant jelly for the winter: a classic simple recipe and dessert options with an original taste

Jelly lovers, or, will surely draw some delicious recipes from this article for themselves, because today we are learning how to make currant jelly.

Getting currants in season is not difficult, because many will certainly have a couple of bushes of this berry in the country. And even if you were not lucky enough to find a fresh berry, the opportunity to enjoy a currant dessert will not bypass you, since jelly can be easily prepared on the basis of frozen fruits.

Well, let's move on to the recipes.

Jelly with red currant without gelatin

Ingredients:

• red currant - 750 g;
• sugar - 500 g.

Cooking

On medium heat, heat 70 ml of water and lay the washed currant berries. We wait until all the berries begin to burst and give juice, we help them with this with a wooden spatula. Boil the extracted juice.

Add granulated sugar to the contents of the pan, mix and let it boil for another 3-4 minutes.

We filter the future currant jelly through cheesecloth and pour into jars, cover with a nylon lid or parchment paper, and leave to solidify in the refrigerator.

Currant jelly with gelatin

You can add an unusual taste to the dish with the help of a small amount of alcohol: table wine, high-quality port wine, or currant liqueur will do an excellent job with this task.

Ingredients:

• currant - 500 g;
• powdered sugar - 1 tbsp.;
• gelatin - 15 g;
• port wine - 150 g;
• cream - 150 ml.

Cooking

Before preparing currant jelly, gelatin must be poured with 5 tablespoons of cold water, or milk, and left to swell.

We wash the currant berries and send them to a saucepan with a glass of water and 2/3 cup of powdered sugar. Bring the mixture to a boil and strain the syrup through a sieve.

To prepare the gelatin mixture for redcurrant jelly, combine port wine, soaked gelatin and 2/3 cup water in a saucepan. Cook the mixture over low heat until the gelatin is completely dissolved, and then mix with currant syrup. Pour the jelly into molds and send it to the refrigerator for 5-6 hours.

The remaining berries can be mashed, for this you should beat them in a blender along with the rest of the powdered sugar and cream. Serve the jelly, garnished with fresh berries, mint leaves and currant puree.

frozen currant jelly recipe

Ingredients:

• currant - 200 g;
• sugar - 200 g;
• gelatin (granules) - 1 tbsp. a spoon;
• water - 500 ml.

Cooking

Soak gelatin in a glass of water for 1 hour. As soon as the gelatin swells, dissolve it in a water bath.

Frozen currant berries are boiled together with sugar in boiling water for 1 minute. While stirring, pour the gelatin mixture into the berry syrup. We filter the base for jelly through cheesecloth and pour into molds. Let it harden in the refrigerator for several hours.

Currant jelly without cooking

Currant holds the record for the content of vitamin C, ahead of even citrus fruits in this parameter! Therefore, in order not to lose a valuable vitamin supply,

Rinse the berries with cold water.

Boil water in a saucepan and add currants to it.

Then, using a pestle, rub the currant through a sieve.

We do not need the cake remaining in the sieve, it can be thrown away.

Add sugar to the resulting currant juice, mix.

Pour the juice with sugar into an enamel saucepan.

Roll up the jars with boiled lids, turn them over, wrap them in a blanket until they cool completely, and then put them away for storage (such jelly is perfectly stored in an apartment (without a cellar)).

Red currant jelly turns out bright, unusually tasty and fragrant. The very next day after cooking, the jelly becomes thick, similar to marmalade. If there is not enough pectin in the berries, the jelly according to this recipe may not thicken immediately, but within 3-4 weeks, so do not be discouraged if you still have juice in the jar the next day. In winter, redcurrant jelly will be a wonderful reminder of summer days.

Everyone knows about the benefits of red currant. It contains more vitamin C than lemons. Jelly is served as a dessert, or harvested for the winter.

For the preparation of jelly, fresh or frozen berries are used. Fresh ones are removed from the branches, sorted and washed under the tap. Frozen ones need to be thawed.

As a gelling agent, agar-agar, pectin or gelatin is used. First of all, gelatin is soaked, filling it with cold, necessarily boiled water, mixed and left to swell for at least half an hour. Instant gelatin is added directly to the jelly base, without pre-soaking.

Redcurrant berries are pureed or left whole, depending on the recipe. Currant puree must be squeezed through gauze to get rid of small bones and skins. Berry cake can be used to make compote.

Gelatin is dissolved over low heat or a water bath and poured into currant juice. Stir and pour into molds.

A multi-layered jelly made of berry, sour cream, cream or milk layers looks especially impressive.

Jelly will turn out even tastier and more aromatic if you add vanillin, juice or citrus zest to the base.

Recipe 1. Redcurrant jelly

Ingredients

red currant - half a kilogram;

gelatin - 20 g;

white sugar - a glass;

boiled chilled water - 700 ml.

Cooking method

1. Take a glass of chilled boiled water. Put the gelatin in a cup and fill it with water. Mix and leave to swell for 20 minutes.

2. Rinse currants several times. Throw it in a colander. Then pick the berries from the branches. Transfer to a bowl and mash with a potato masher until mashed.

3. Fold gauze in half, put berry puree into it and squeeze well. Place the swollen gelatin over a pot of boiling water and hold until it is completely dissolved.

4. Dilute currant juice with half a liter of boiled water. Remove foam. Pour the dissolved gelatin into it. Stir. Pour the prepared currant mixture into bowls or glasses. Cool and refrigerate until completely solidified. Garnish with currant sprigs.

Recipe 2. Redcurrant jelly for the winter with vanilla

Ingredients

granulated sugar - kilogram;

vanilla - a pod;

red currant - kilogram;

boiled water - half a liter.

Cooking method

1. We sort out the red currant, separating the berries from the twigs. Put in a sieve and rinse. We put in a bowl for cooking jam, pour chilled water and put on medium heat. As soon as the mass begins to boil, turn off the fire.

2. We discard the welded berries on a sieve, place it over the pan and grind with a wooden spatula. We shift the cake into double-folded gauze and carefully wring it out.

3. Strain the juice through several layers of gauze. Add sugar to it and put on medium heat. Bring to a boil. Cut the pod in half and put in a liquid and cook over low heat for half an hour, stirring from time to time.

4. We take out the vanilla pod. Pour hot jelly into clean sterilized half-liter jars. We seal hermetically with boiled lids. Turn over, leave for ten minutes, then return to its original position. We wrap and cool. We store in a cool place.

Recipe 3. Two-layer redcurrant jelly

Ingredients

berry jelly

300 g of red currant;

boiled water;

150 g of granulated sugar;

15 g gelatin.

Jelly from milk

half a liter of milk;

vanillin - a bag;

sugar - 150 g;

gelatin - 15 g.

Decoration

currant berries;

sprigs of mint;

100 g chocolate.

Cooking method

1. Divide gelatin into two glasses (15 g each). Pour 150 ml of boiled chilled water and stir. Leave for forty minutes to swell. Take currant berries from the branches, put in a colander and rinse.

2. Transfer the currants to a deep bowl and mash them with a pusher to a puree state. Transfer the berry mixture to cheesecloth and squeeze the juice well. Dilute it with water, bringing the volume of liquid to half a liter.

3. Pour currant juice into a saucepan and put on moderate heat. Pour sugar, mix and add swollen gelatin from one glass. Heat the liquid, without bringing to a boil, until the gelatin is completely dissolved.

4. Pour the berry jelly into the molds, filling them halfway. Cool and refrigerate until completely solidified.

5. Pour milk into a saucepan. Put it on medium heat. Add vanilla, sugar and carefully fold in the swollen gelatin from the second glass. Heat up, stirring constantly. Do not bring to a boil. Cool the milk and pour into molds over the berry jelly. Refrigerate. Garnish with mint, currants and grated chocolate.

Recipe 4. Redcurrant jelly with creamy soufflé

Ingredients

red currant - 300 g;

gelatin - 20 g;

granulated sugar - 150 g.

Creamy soufflé

gelatin - 10 g;

cream 33% - 400 ml;

sugar - 150 g;

100 g chocolate for decoration.

Cooking method

1. Gelatin for jelly pour 150 ml of chilled boiled water. Mix and leave to swell.

2. Remove the red currant berries from the branches, wash and put in a blender container and grind to a puree state. Strain the berry puree through a sieve.

3. Transfer the mixture to a saucepan, add half a liter of chilled water, sugar. Stir and put on low heat. Heat until sugar dissolves. Enter the swollen gelatin, stir and bring to a boil, but do not boil.

4. Pour the jelly into bowls up to half the volume. Refrigerate and refrigerate for several hours.

5. Pour gelatin for soufflé with half a glass of water, leave it to swell. Then put on a slow fire and melt. Combine the cream with sugar and beat until a dense foam is formed. Enter gelatin, mix and pour over the berry layer. Grind chocolate on a fine grater. Sprinkle them over the soufflé and refrigerate for three hours.

Recipe 5. Redcurrant jelly with wine for the winter

Ingredients

wine - a glass;

granulated sugar;

red currant - two kilograms.

Cooking method

1. Put currants together with twigs and leaves in a basin with a thick bottom. Pour a glass of granulated sugar and pour in the wine. Place over low heat and bring to a boil, stirring occasionally with a spatula. Don't boil! Remove from heat, cool slightly. Put in small portions of the berry mixture and grind through a sieve.

2. Pour the filtered syrup into a saucepan, add another 700 g of granulated sugar, mix and return to the fire. Cook for another three minutes, stirring with a wooden spoon.

3. Spread the finished jelly into dry sterile jars. Seal tightly with boiled lids. Wrap in a warm cloth and leave to cool.

Recipe 6. Curd dessert with redcurrant jelly

Ingredients

50 g corn flakes;

10 ml cream liqueur;

25 g cocoa powder;

70 g butter.

200 g cream cheese;

200 g of fresh red currant;

125 g of heavy cream;

three bags of gelatin;

100 g of natural yogurt;

150 g cane sugar.

Cooking method

1. Place corn flakes in a food processor and grind into fine crumbs. Put in a bowl, add soft butter, liqueur and cocoa powder. Mix thoroughly.

2. Cover the detachable form with a film. Pour the cake mixture into the mold and spread evenly over the bottom, lightly tamping.

3. Pour the cream into a deep bowl, add sugar and beat until a dense foam, gradually adding cream cheese and yogurt. Soak the gelatin, then dissolve it over low heat and add to the curd cream. Put the resulting mass in a form on top of the cake and send it to the refrigerator.

4. Remove the currants from the branches. Rinse and dry. Place a third of the berries on top of the curd cream. Put the rest of the currants in a blender container and grind to a puree state. If you don't have this kitchen appliance, you can crush it with a potato masher. Soak gelatin in water. When it swells, place the dish over a pot of boiling water and dissolve. Pour into currant puree. Send sugar here and bring to a boil. Cool down.

5. Fill the curd layer with currant jelly and refrigerate overnight.

• Dissolve gelatin over low heat or a water bath, but do not bring to a boil, otherwise it will lose its properties.
• Red currants are quite sour, so if you like sweet desserts, increase the amount of sugar.
• The cake left over from the berries can be used to make vitamin compote.
• Pour the jelly into small bowls or glass goblets.

Hello dear blog guests! Warm hello to you!

We continue to make preparations for the winter from red currants.

We have already cooked the incomparable and covered the most delicious red currants.

And today we will close the delicious, melting in your mouth, jelly from this healthy berry.

Redcurrant contains pectin, a natural gelling agent, so it is the most successful berry for making jelly.

We offer you the easiest and simplest recipes that any hostess can do.

You just have to choose your favorite recipe!

Thick redcurrant jelly step by step instructions

This jelly option is for those who like it thicker. It turns out very fragrant, tasty and thick, like a store!

Ingredients

• Red currant - 1 kg
• Sugar - 1 kg

Cooking

For this recipe, just rinse the berries well and remove obvious large debris.

We will save our time and labor and will not remove the currant from the branches.

All you have to do is sprinkle it with sugar and mix well. Currants will release juice, and sugar will begin to melt.

You can even crush the berries with a crush to make them juice faster.

Here is such a berry-sweet mass you should get. We put it on a strong fire.

Bring to a boil and cook for 10 minutes, stirring constantly so that the sugar does not burn and dissolves well.

If the future jelly decides to run away, reduce the fire.

During cooking, the foam can not be removed, we will do this a little later, after filtering.

Take a deep container and pour all the berry syrup through a sieve.

The liquid will quickly leave, and the berry pulp and twigs will remain.

In order for the jelly to solidify well, it is necessary to grind the cake as much as possible, because. It is the skin that contains the most pectin.

After filtering, remove all the foam. At this point, you should already have sterilized jars ready.

Pour the future jelly into jars.

Leave open until completely cool, and only then cover with parchment paper or lids.

This jelly is stored very well in a cool dark place.

And thanks to the acidic properties of the berry and sugar, which is an excellent preservative, open jelly can be stored for a month without a refrigerator.

The jelly turns out very thick, it is perfectly smeared on bread. Yes, and just with tea - very tasty!

Redcurrant jelly without gelatin

Recipe with pasteurization, no boiling. Very simple and tasty jelly!

Ingredients

• Red currant - 1 kg
• Sugar - 1 kg

Cooking

Let's prepare the washed, cleaned of debris and twigs, berries.

Then we pass this mass through a fine sieve or through gauze folded in several layers.

Our goal is to separate the pulp and skin from the berry juice so that it is clear and clean.

All these steps can be skipped if you have a juicer. Then just squeeze the juice from the red currant.

Pour sugar into the prepared juice, stir until dissolved.

We put the saucepan on the fire, heat and pasteurize for 1 minute at 80 degrees. We don't boil.

Pour warm jelly into sterilized jars, cork and let cool.

At first, it may seem too liquid to you, but when the jelly cools, it will acquire a thicker consistency due to the natural property of red currant.

It may not work out only if you have a currant variety that contains little pectin.

In this case, you will need to cook it longer or replace some of the sugar with gelling.

This is such a beautiful, bright red jelly!

Homemade redcurrant jelly without cooking

Due to its sour taste and the ability of redcurrant juice to solidify on its own, without heat treatment, such jelly can be stored for a very long time simply in the refrigerator.

Ingredients

• Red currant - 1 kg
• Sugar - 1 kg

Cooking

The washed berry, without twigs, needs to be crushed well and get juice from it.

You can also use a juicer, you just need to make sure that it squeezes the cake well.

If the juicer leaves a wet pulp, the jelly may not set!

Therefore, we crush the berry very carefully.

The resulting liquid gruel is filtered through a fine sieve.

Add sugar to the resulting juice. Stir and leave to brew for two hours. Sugar should be completely dissolved.

After that, without exposing the resulting sweet berry syrup to heat treatment at all, we simply pour it into sterile jars.

Cover with parchment paper or lids.

We store in the refrigerator for about six months. A month without a refrigerator.

Here it is worth talking about the fact that jelly without cooking, as a rule, turns out to be more liquid than boiled.

The ability of currants to gel depends on the variety.

There are varieties that contain little pectin and harden poorly or not immediately, they may need several days.

Either way, it's delicious!

Redcurrant jelly in 20 minutes

Video tutorial for making redcurrant jelly.

Thick redcurrant jelly with raspberries

How to make currant jelly even tastier and give it a rich raspberry flavor?

Everything is very simple!

Ingredients

• Red currant - 1.5 kg
• Raspberry - 700g
• Sugar - 1 kg

Cooking

Rinse the currants and raspberries, remove the branches and dry on a paper towel.

We filter this juice through a sieve, and carefully grind the cake through it. All bones and skins will remain in the net.

We dissolve sugar in berry juice and put it on fire. Cook, stirring and removing the foam for 20 minutes.

Pour fragrant jelly into sterile jars, let cool open and only then cork.

Store in a dark cool place.

Redcurrant jelly through a juicer

In this video recipe, you will learn how to make jelly with a juicer, and where to put the leftover pulp!

Assorted red and black currant jelly

A delicious jelly that combines two healthy berries. Taste better together!

Ingredients

• Red currant - 400 g
• Black currant - 600 g
• Sugar - 800 g

Cooking

Extract the juice from the berries with a juicer. Or mash the berries in a blender, but then you will need to strain them through a sieve or cheesecloth folded in half to get the juice, while cleaning it from skins and seeds.

We put the juice on medium heat and when it starts to heat up, we introduce sugar into it. Stir constantly and bring to a boil.

Cook for 20 minutes, skimming off the foam and stirring. Pour the finished jelly into clean, sterilized jars and close.

In this recipe, you can vary the number of berries of different types yourself. The more black currants, the sweeter and more tart the jelly will be.

From red currant it is more sour. Optionally, you can add 200 g of raspberries. The aroma and taste will be just amazing!

We hope that our article will be useful to you and, no matter what jelly you choose, you will definitely succeed!

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