10 simple step-by-step recipes for redcurrant jelly for the winter

This delicious berry treat will appeal not only to children, but also to adults. It will not leave even the most sophisticated gourmet indifferent. Currants contain a large number of valuable elements and vitamins, many of them remain in the finished dish even after heat treatment. If the jelly is prepared cold, it will retain the maximum of nutrients. Making redcurrant jelly is not difficult if you follow the recipe recommendations.

Secrets of making redcurrant jelly for the winter

In order for the berry preparation to turn out and the consistency to be as desired, it is important to take into account a number of factors: the correct choice of berries and the amount of sugar used. At the same time, the issue of preparing containers and lids for storage remains important..

Rules for choosing berries

Berries must be picked or purchased when ripe and firm. Lethargy and flabbiness indicate that the product is stale; there will be less juice in it. There should be no damage or signs of rot or spoilage on the fruits.

It is important to buy or collect with branches. The berries must first be washed and dried with twigs, otherwise some of the juice will be lost. It is better to remove the stalks, they give some bitterness, but when there is no time, many housewives leave the branches. The jelly has a slightly tart taste.

How to properly prepare containers?

During the cooking process, it is recommended to use enamel or stainless steel containers.

The containers in which the jelly will be stored and the lids must be clean, sterilized and dry.

Why doesn't currant jelly gel?

The jelly is placed in jars until it thickens. The product prepared without cooking should not be immediately put into the cold. It is necessary to wait until the sugar is completely dissolved. If the jelly does not harden, it is recommended to add sugar and let it sit.

One of the reasons why the jelly does not thicken is the correct heat treatment. If you cook it over high heat and boil it, the amount of pectin decreases.Cooking must be done over moderate heat. If it doesn’t work, add more sugar and gently reduce by 1.5-2 times.

While the thickening process is underway, do not move or rearrange the containers. We must allow the natural process to complete its work.

How much sugar do you need

The proportions of ingredients during the cooking process are very important. Although currants contain pectin, a substance that promotes the gelling process, if you add less sugar than normal, jelly may not work. Therefore, the sweet component must be used in volume equal to the amount of currant juice.

How to make redcurrant jelly at home?

The whole variety of red currant preparations with various ingredients is based on preparation according to the classic recipe. And then you can show ingenuity by adding new components, because this is how culinary masterpieces are born.

Classic recipe

Step-by-step instructions will help even the most inexperienced housewife make such a delicious, beautiful dessert.

Necessary:

• currants – 1 kilogram;
• granulated sugar – 1 kilogram;
• water – 150 milliliters.

Sequencing:

1. Place the prepared berries in a saucepan, add water and heat until the juice separates.
2. Place the berries in a colander and drain. The leftovers can be used to make compote.
3. Pour in the specified amount of granulated sugar.
4. Cook only over low heat for a quarter of an hour. The mass will decrease by 1.5-2 times.
5. Place into prepared containers.

If desired, you can add whole berries 5 minutes before the end of boiling. They will look beautiful in the finished dish.

Without gelatin

You can make a berry dessert without gelatin, following the classic recipe given above. But if the housewife doubts the successful outcome of the matter, you can play it safe with the help of a gelling component. The specified set of products requires 15 grams. It must be soaked in 30-40 milliliters of water, heated after swelling and added to the jelly at the end of cooking.

No cooking

You can prepare berry dessert without heat treatment. This way, the maximum of nutrients is preserved.

Necessary:

• currants – 2 kilograms;
• sugar – 1 kilogram.

Sequencing:

1. Pass the berries through a juicer. You will get about a liter of juice.
2. Mix the resulting mass with sugar. Wait until the sweet component is completely dissolved.
3. Place in a sterilized, dry container. It is recommended to make a sugar crust on top: sprinkle sugar about 1 centimeter thick.
4. After 5-7 hours, refrigerate.

A simple recipe without sterilization

A classic set of ingredients is used for preparation.

Cooking features:

1. Crush the washed berries with a masher, add water and stir.
2. Place in a colander and drain.
3. Add sugar and cook until the mass reduces by 1.5-2 times.
4. Place in sterilized jars.

With raspberries

You can make currant jam with other berries. The taste of raspberries goes well with red currants. Required number of components:

• raspberries – 300 grams;
• currants – 700 grams;
• sugar – 1 kilogram.

Cooking is carried out according to the classic recipe.

Through a juicer

It is convenient to make such preparations using a juicer. The cooking process is simplified. There is no need to boil the berries and strain them through a colander or sieve.Add sugar to the resulting juice and boil according to the classic recipe.

From frozen currants with gelatin

You will get delicious jelly if you make it in winter from frozen berries.

Necessary:

• currants – 500-600 grams;
• sugar – 240 grams;
• gelatin – 8-10 grams.

Sequencing:

1. Pour 60-70 milliliters of water into the berries and boil for 5 minutes. Wipe through a colander.
2. Soak gelatin in 55-60 milliliters of water.
3. Add sugar, cook for 5 minutes.
4. Heat gelatin and pour into jelly. Pour into molds.

Assorted red and black currant jelly

The preparation method does not differ from the classic recipe.

Necessary:

• currants – 700 grams of each type;
• water – 90-100 milliliters;
• sugar – 1 kilogram.

Prepare according to the classic recipe.

Thick jelly

To make the jelly very thick, one condition must be met. Boil it by 2-2.5 times. As a rule, the cooking time is 30-40 minutes. At the same time, the berry mass must be stirred periodically so as not to burn, otherwise the finished dish will have a specific smell.

In a pressure cooker

This assistant has a strong foothold in the kitchen. It allows the housewife to save time, effort and spend more time with her family.

Necessary:

• currants – 2 kilograms;
• sugar – 1 kilogram;
• water – 90 milliliters.

Sequencing:

1. Place the prepared berries in a bowl, add water, and set to “stew” for 10 minutes.
2. Place the berries in a colander and drain. Pour the resulting berry mass into a bowl. Add sugar and stir until completely dissolved.
3. Set the “quenching” mode for half an hour.
4. Pour the hot berry mass into the prepared container and close.

How and for how long can you store it?

The workpiece, which has undergone heat treatment and placed in a sterilized container, is stored in room conditions for up to 1 year, in the cold for up to 2 years.

If the jelly is made by cold preparation, that is, it has not been subjected to heat treatment, it must be stored in the refrigerator for up to six months..

A good option would be to freeze the berries, and in winter, prepare fresh, delicious jelly.