8 best recipes for making white currant jelly for the winter

Jelly made from white currants will become an unusual sweet dessert and will suitably decorate a friendly tea party. In addition, currants are a very healthy berry. Pectin substances, which help the product take on a jelly-like form, have a beneficial effect on the body and help eliminate heavy metal salts. Thanks to its rich chemical composition, currants enrich the body with essential valuable substances.

Secrets of making white currant jelly for the winter

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

Readiness is checked by testing: drop a few drops on a saucer; if they thicken, the jam is ready.

Rules for choosing ingredients

Tips for selecting and preparing components:

• if currants grow in a personal plot, they must be collected with the branches, only before cooking, freed from the stalks, otherwise the juice will leak out of the berries;
• When purchasing, berries are selected exclusively on the branches, and similarly removed from the stalks before cooking;
• the berries should be firm, without signs of lethargy or spoilage;
• the softness of the fruit indicates that the currants have been harvested for a long time;
• If you use brown sugar, the finished product will be dark in color, but the jelly will have a slightly caramel flavor.

How to prepare containers

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

1. Small containers are selected, up to 1 liter.
2. They need to be washed thoroughly; it is recommended to use soda.
3. Afterwards, the container and lid must be sterilized. Any convenient method can be used: hold it 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, and gooseberries are used.

No gelling additives

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

Necessary:

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

First preparation 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. Place the mixture in a colander and grind.
3. Pour the specified amount of granulated sugar into the puree, and you can cook compote from the cake.
4. Cook the puree until the mass reduces in volume 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 tightly.

Second preparation scheme:

1. Separate the berries from the branches and make juice using a juicer or juicer.
2. Add granulated sugar and cook for the specified amount of time until thickened.

With agar-agar

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

Cooking features:

1. Jam is prepared in accordance with the specified components and according to one of the schemes proposed above.
2. Mix 8 grams of agar-agar with a small amount of granulated sugar to avoid the appearance of lumps when placed in a hot environment.
3. Add the bulk 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 the swollen gelatin until completely dissolved, but do not boil.
3. Pour into the prepared jam, boil for 1-2 minutes and place in prepared containers.

With raspberries

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

Necessary:

• raspberries – 500 grams;
• currants – 600 grams;
• granulated sugar – 1 kilogram;
• water – 60 milliliters.

Sequencing:

1. Prepare juice or make berry puree by grinding blanched berries through a colander.
2. Add 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 dough on a saucer and pour into a sterilized container.

With gooseberries

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

Necessary:

• gooseberries – 550 grams;
• currants – 550 grams;
• sugar – 1.1 kilograms.

Cooking feature:

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

Striped jelly

To prepare this dessert, currants of two colors are used: red and white varieties.

Necessary:

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

Sequencing:

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 red currant juice. Pour into molds and refrigerate.
5. Do the same with another portion of currants and gelatin. Pour out when the previous layer has hardened.

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

Multicooker recipe

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

Necessary:

• berries – 1 kilogram;
• sugar – 1 kilogram;
• water – 60 milliliters.

Sequencing:

1. If the juice has already been prepared, pour it into the 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, and set the “Cook” mode for 5-7 minutes.
3. Place the berry mass in a colander, wipe, pour the juice into a bowl, add sugar, stir until completely dissolved, set the “Bake” mode for 30 minutes at 120 ^O.
4. Place the finished jam into the prepared container.

Cold way

The advantage of the non-cooking option is that the maximum of valuable elements and vitamins are preserved.

Necessary:

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

Sequencing:

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

Rules for storing jelly

Jelly, as a dessert, can be 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, or under room conditions for a year. Jam prepared without heat treatment can be stored in the refrigerator for about 6 months.