How to make redcurrant jelly

Everyone likes jelly, regardless of age or gender. Children and adults enjoy relishing tasty home-cooked treats. Of course, you can buy ready-made powdered jelly, pour water and send it to the refrigerator. But to make it yourself from red currants or other berries, you have to make an effort. Let's look at the basic recipes of currant jelly.

Jelly recommendations

1. Choose intact, edible berries. They must be sorted, excluded wrinkled and rotten. Then the currant is washed, dried, the stalks are removed from it.
2. Jelly must be done in dry washed dishes. You should not use aluminum devices, because during cooking they oxidize and damage health. Suitable dishes made of stainless steel, enameled, ceramic, plastic, wooden.
3. If you plan to spin jelly for the winter and consume for a long period, you must prepare glass jars in advance. They are sterilized, dried. After sorting the contents by banks, the containers are sent to the refrigerator. Of course, storage at room temperature is acceptable, but the jars should be hermetically sealed.
4. Jelly is sorted by banks until it thickens, because then the process will be difficult, and the contents will quickly be damaged. Therefore, after cooking, immediately pour the raw materials into pre-sterilized containers.
5. If you cook the treats without heat treatment, the jelly should freeze after cooking. To do this, do not send it to cold immediately, hold it for 24 hours at room temperature.

Classical currant jelly

• granulated sugar - 950 gr.
• red currant - 1 kg.
• drinking water - 200 ml.

1. First, prepare the berries. Sort, exclude all damaged and rotten elements. Rinse the currants using a colander. Eliminate the green twigs.
2. Prepare a deep container in which the heat treatment will be carried out. It is better to choose a tank with a wide bottom, so that the heating area is large.
3. Send the currants to the dishes and enter the water, send to the stove and heat at medium power. Currants should give juice and begin to burst. When this happens, turn off the hotplate.
4. Filter the juice, squeeze the berries in a convenient way. Send the fruits to a strainer with small holes, grind. Do not press on the contents too much so that grains and skin cannot penetrate through the holes.
5. Now put sugar into the juice, mix until the grains dissolve. Put on fire, turn on the minimum indicator. Stir and simmer the jelly until thickened, as a rule, this takes a third of an hour.
6. After a certain time, the jelly will become smaller in volume. Turn off the stove, prepare a clean container for bottling, pack hot treats.
7. Twisting the covers must be carried out immediately. After corking, turn the treat upside down, wrap it with an old blanket or sweatshirt.
8. Wait a day until the treat reaches the room temperature. After that, send the contents to the pantry or leave in the refrigerator.

Plain currant jelly

• granulated sugar - 800 gr.
• currant - 1 kg.
• drinking water - 60 ml.

1. First of all, it is necessary to prepare the berries for further manipulations.To do this, sort out, remove the stalks, get rid of the spoiled copies. Wash the currants, leave to dry on a sieve.
2. Transfer the main ingredient to a bowl and sprinkle with granulated sugar for a quarter of an hour. Stir to make the sand slightly wet. Pour in the water according to the recipe.
3. Send the contents in a saucepan to a fire, cook at low power for a quarter of an hour from the moment the liquid boils. Stir components continuously to avoid burning.
4. Now build the device: put a colander or a fine-grained strainer over the container, pour over the currant composition. Start squeezing the berries with a spatula so that juice comes out of them in a bowl.
5. When you have drained all the juice with syrup, immediately pour this composition into clean containers and cork the lids. Turn the neck down, cover with an old blanket. After a day, transfer to the cold for safety.

Currant jelly without cooking

• granulated sugar - 950 gr.
• red currant - 2 kg.

1. Sort, rinse and dry the fruits. After that, send the currants into the blender bowl and turn into a homogeneous gruel. Grind the resulting composition through a fine sieve.
2. The procedure will help get rid of the bones. The output should be about 1 liter. currant juice. Combine the liquid with granulated sugar and stir for 8-10 minutes. You can adjust the sweetness of raw materials yourself.
3. Pack the finished composition in portioned jars with a sealed lid. Keep in mind that containers must be sterilized in advance. Leave the jars for a day at room temperature, then move to the cold.
4. Such jelly is recommended to be prepared in large quantities for the winter. The composition fully preserves all the useful enzymes necessary for the body during vitamin deficiency.

Quick currant jelly

• granulated sugar - 1 kg.
• currant - 1 kg.

1. After sorting, wash and dry the berries, combine with granulated sugar and wait a third of an hour. During this period, you can sterilize the container for further twisting.
2. Move the currants into a bowl with the juice that has stood out. Strain on average plate thickness 5 minutes from the start of drilling. Stir constantly.
3. When the cooking process is complete, transfer the contents to a sieve and grind so that the juice enters the bowl. Pack in containers and cork with tin, leave for a day to cool.

Fructose Diet Jelly

• instant gelatin - 35 gr.
• currants - 550 gr.
• dry white wine - 100 ml.
• fructose - 140 gr.
• boiled water - 240 ml.

1. Low-calorie jelly is successfully practiced in nutrition. The delicacy does not allow you to gain extra pounds and saturates the body with useful elements. This treat is perfect for people who suffer from diabetes.
2. Send the required amount of gelatin to warm water to soak. In parallel, proceed to the classic processing of berries. Wash and dry the fruits, get rid of damaged specimens. Also remove the cuttings. Otherwise, the party will irreparably deteriorate.
3. In a separate container, mix fructose and dry wine. Turn currants into a homogeneous slurry with a suitable appliance. Combine all the ingredients in an enameled pan, insist for half an hour under the lid. Done.

Orange jelly with currants

• oranges - 1 kg.
• currant - 5 kg.
• granulated sugar - 5 kg.

1. Prepare berries and citrus fruits. Send the currants to the juicer. Peeled oranges are best served through a blender. Combine all the ingredients with sugar.
2. Send the raw materials to an enamelled pot. Warm components to 60–65 degrees. Stir regularly until the sand has completely dissolved.
3. It is forbidden to bring the mass to a boil. Otherwise, all vitamins will be lost. After cooling, the jelly should be packaged in a sterile container and tightly cork.Keep in the refrigerator.

What to do if jelly does not thicken

1. If the jelly does not thicken, do not raise a panic. The dish can find the desired state in 2-3 hours or a week later. It all depends on the products and method of preparation.
2. In most cases, the main problem is the lack of natural pectin or the low quality of gelatin. Send the fruit mass to an enamel pan and warm. Add an additional portion of gelatin to the composition.
3. Even a clear recipe sequence does not always lead to the desired result. The reason for this is the feature of the components. Therefore, before starting cooking, always douse berries and fruits with boiling water.

It’s easy to make jelly yourself. It is important to follow directions and take into account the features of the products. Harvest a treat for the winter so as not to run into the problem of vitamin deficiency. Delight the household with new recipes.

Video: redcurrant jelly recipe