Step-by-step Recipes For Red Currant Jelly For The Winter, Without Cooking, With Sugar + Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

Red currant jelly: preserving summer

How pleasant it is on a cold winter evening to open a jar of red currant jelly and, at least for a while, return to summer! The smell of the sun and ripe berries cheers up, a slight sourness tickles the tongue pleasantly. In addition, it is also a storehouse of vitamins, which are so lacking in winter. Vitamin C in red currants contains almost the same amount as in lemon, there are vitamins A and P, and a wide range of essential B vitamins, which makes jelly from these berries not only a delicious dessert, but also a valuable healing agent.

To bring such joy to yourself and your loved ones, red currant jelly needs to be able to properly cook. Therefore, you cannot do without proven recipes.

Content

• 1 Types of jelly and storage methods

  1.1 Table of the ratio of ingredients and closures for various preparation methods

• 2 Step-by-step recipes for red currant jelly for the winter

  • 2.1 Instructions for preparing berries
  • 2.2 Cold method

  • 2.3 Hot method

    1 Video recipe for hot cooking

  • 2.4 Jelly-five-minute

    2.4.1 Cooking video

  • 2.5 With honey
  • 2.6 With the addition of pectin, agar-agar, gelatin
  • 2.7 In a bread maker
  • 2.8 In a multicooker
  • 2.9 Video of making jelly "for the lazy" with bones

Types of jelly and storage methods

Red currant - a storehouse of vitamins and a natural healer

Jelly can be prepared hot or cold. How to store the finished product will depend on this.

Table of the ratio of ingredients and closures for various preparation methods

Cooking time	Berries	Sugar	Water	Honey	Lids	Storage conditions
Without cooking	1 kg	1.2-1.25 kg	-	-	polyethylene	In a refrigerator
20-30 minutes	1 kg	1 kg	200 ml	-	roll up with iron lids	in a cool place
1-5 minutes	1 kg	0.75 kg	200 ml	-	roll up with iron lids	in a cool place
before thickening	1 kg	sugarless	no	1 kg	parchment paper	not in the basement

There are many recipes for red currant jelly. The ratio of berries and sugar depends on the method of preparation, cooking time and the taste of the hostess. Since red currants contain vitamin C, which is a preservative, jellies can also be made with less sugar than shown in the table.

Jelly can be made cold and hot

The amount of sugar in the jelly depends on the cooking method and the taste of the hostess

Hidden jelly in the refrigerator or in a cool place

Cold-prepared jelly without boiling should be stored in the refrigerator. Jars covered with parchment paper cannot be stored in the basement due to the high humidity.

Step-by-step recipes for red currant jelly for the winter

Red currant is a tender berry, but it has one drawback. Hard grains are hidden under the thin skin. That is why it is customary to first squeeze juice from this type of berries, and then prepare jelly and jams from it. The composition of the berries contributes to this. Some varieties may contain up to 11% pectins. If there are not enough pectin substances, pectin or gelatin is added.

There are many jelly recipes, but the process of preparing berries is the same for everyone.

Instructions for preparing berries

Free berries from stalks and debris

Carefully, so as not to damage, we tear off the berries from the stalks, simultaneously getting rid of litter, leaves and garden insects. Put the berries in a colander or sieve, stir in a bowl with clean water. We remove the floating litter, wash the berries.

We wash and let the water drain

We take out the colander or sieve from the dishes and let the water drain.

Chop the berries

After that, we crush the berries with a crush, pass through a meat grinder, grind with a blender or in another way and squeeze the juice through a sieve or cheesecloth. Or we just pass it through a juicer. From 1 kg of berries, approximately 0.5 kg of juice is obtained.

Grind the berries through a sieve or colander

So, we got red currant juice. It is from it that we will prepare jelly, depending on the recipe.

Cold way

Since the berries are not cooked, all vitamins are retained in the jelly. With this method, the most useful jelly is obtained.

For 1 kg of juice 1.2-1.25 kg of sugar.

Mix juice with sugar

Pour sugar into a bowl with juice and stir until it is completely dissolved. To speed up the process, the juice with sugar can be slightly warmed up.

Put the jelly in the jars

Pour juice with sugar into sterilized jars, cover the jars with plastic lids or parchment and put them in the refrigerator.

After a day, the juice is gelatinous.

Hot way

For 1 kg of berries, 1 kg of sugar and 200 ml of water

Warm the washed berries with the addition of 1 glass of water until the skin bursts.

Wipe the mass through a sieve, add sugar and simmer for 20-30 minutes. During this time, some of the moisture will evaporate and the jelly will turn out thick. Pour the finished product hot into sterilized jars and roll up the lids.

Hot cooking video recipe

Jelly prepared in this way can be stored in the basement or pantry.

Jelly five-minute

For 1 liter of juice 1.3 kg of sugar

Mix the juice with sugar and place the dishes on the fire. While stirring, bring to a boil and immediately turn off the heating. We pour into sterilized jars and roll them up with iron lids.

Cooking video

If you love honey, then the sugar in the jelly can be replaced with it.

With honey

For 1 liter of juice 0.8 liters of honey

Take honey light, without a strong smell.

Mix the juice with honey and bring to a boil while stirring over low heat. Boil for 10 minutes, stirring and skimming off the foam.

Pour hot into sterilized jars, roll up the lids, turn over. You can store it without a refrigerator.

With the addition of pectin, agar-agar, gelatin

If the berries are low in pectin, pectin, agar-agar or gelatin are added for better gelation. You can buy them at the store.

5-15 grams of pectin is added to 1 kg of berries

For 1 liter of juice 9-13 g of agar-agar

For 1 kg of juice 20-30 g of gelatin

Sugar is added according to the recipe, but not less than 700-800 grams per 1 liter of juice.

Gelling agents are usually dissolved in water and added to the mass 5 minutes before being cooked.

Household appliances make our life much easier, especially during the harvesting period for the winter. Jelly with the addition of quittin (pectin analog) is easy to prepare in a bread maker.

In a bread maker

For 1.4 kg of berries, 0.7 kg of sugar, 30 g of quittin

In a bowl of a bread machine, mix the berry juice with the sugar. Pour quittin on top of the resulting mass, no need to mix.

Close the lid of the bread machine, set the Jam program. After about an hour, the jelly is ready, it remains only to arrange it in sterilized jars and roll up the lids.

If you have a slow cooker, use it.

In a multicooker

For 1 liter of juice 1 kg of sugar

Load the prepared berries into the bowl and turn on the "stewing" mode. The berries should crack and sap. When this happens, turn off the device, rub the berries through a sieve or squeeze the juice in another way.

Pour juice into a bowl, add sugar, stir. Set the quenching mode and bring the mass to a boil, removing the foam.

Put the finished jelly in jars and roll up or close with plastic lids.

Video of making jelly "for the lazy" with bones

Such jelly is prepared as usual, but after crushing the berries, the juice is not squeezed out of them, but is prepared together with the seeds and skin.

Both taste and benefit

Ready-made jelly is not only a dessert for tea, but also a filling for pies and cakes, an addition to ice cream and even a sauce for meat.

The time and effort spent on making jelly in the fall are compensated by the vitamin product in the winter and the gratitude of the household.