How to cook red currant jelly

Jelly is loved by everyone, regardless of age category and gender. Children and adults enjoy the delicious home-cooked treats with pleasure. Of course, you can buy ready-made powdered jelly, pour water and send it in the fridge. But to make it yourself from red currants or other berries, you have to make an effort. Let's look at the main recipes currant jelly.

Recommendations for making jelly

1. Choose intact, edible berries. They must be sorted out, exclude crumpled and rotted. Then the currant is washed, dried, the peduncles are removed from it.
2. Jelly should be done in a dry, washed dishes.You should not use aluminum fixtures, because in the process of cooking, they oxidize and harm health. Suitable stainless steel cookware, enameled, ceramic, plastic, wooden.
3. If you plan to spin the jelly for the winter and use for a long period, you need to prepare glass jars in advance. They are sterilized, dried. After sorting the contents of the banks, containers are sent to the refrigerator. Of course, it is permissible to store at room temperature, but the banks must be hermetically sealed.
4. Jelly is sorted by banks until thickening, because then the process becomes difficult, and the contents quickly undergo damage. Therefore, after cooking, immediately pour the raw materials into pre-sterilized containers.
5. If you are cooking food without heat treatment, after cooking the jelly should freeze. To do this, do not send it in the cold immediately, hold the day at room temperature.

Currant jelly on the classical technology

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

1. First, prepare the berries.Sort, exclude all damaged and rotten items. Wash the currants using a colander. Remove green twigs.
2. Prepare a deep container in which to heat treat. It is better to choose a tank with a wide bottom so that the heating area is large.
3. Send currants to the dishes and add water, send them to the stove and heat on medium power. Currants should give the juice and begin to burst. When this happens, turn off the burner.
4. Filter the juice, squeeze the berries in a convenient way. Send the fruit in a strainer with small holes, mash. Do not push the contents too hard so that the grains and peels do not penetrate through the holes.
5. Now, in the juice, enter the sugar, stir until the grains dissolve. Put on fire, turn on the minimum indicator. Stir and simmer the jelly until it thickens, as a rule, it takes a third of an hour.
6. After a certain time, the jelly will be smaller in volume. Turn off the stove, prepare a clean container for bottling, packaged hot treats.
7. Twisting the caps should be carried out immediately.After sealing, turn the treat upside down, wrap it in an old veil or jersey.
8. Wait a day until the treat reaches the temperature of the room. After that, send the contents to the pantry or leave in the refrigerator.

Simple Currant Jelly

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

1. First of all, it is necessary to prepare the berries for further manipulations. To do this, perform a search, remove the stem, get rid of the damaged copies. Wash currants, leave to dry on a sieve.
2. Transfer the main ingredient to a bowl and sprinkle with sugar for a quarter of an hour. Stir to make the sand slightly wet. Pour in water according to the recipe.
3. Send the contents in a saucepan to the fire, cook on low power for a quarter of an hour from the moment the liquid boils. Stir the ingredients constantly to avoid burning.
4. Now build a fixture: put a colander or fine-grained strainer over the container, pour the currant composition. Begin to press the berries with a spatula so that the juice out of them goes into the bowl.
5. When you squeeze all the juice with the syrup, immediately pour this composition into clean containers and plug the lids. Turn the neck down, cover with an old blanket. After a day, transfer to cold for preservation.

Currant jelly without cooking

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

1. Sort, wash and dry the fruit. After that, send the currants in the bowl of a blender and turn it into a homogeneous mush. 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 sugar and stir for 8-10 minutes. The sweetness of raw materials can be adjusted independently.
3. Prepack the composition in portions with an airtight lid. Consider, the container has to be sterilized in advance. Leave the jars for a day at room temperature, then move into the cold.
4. Such jelly is recommended to be harvested in large quantities for the winter. The composition fully retains all the beneficial enzymes needed by the body during the period of beriberi.

Fast Currant Jelly

• granulated sugar - 1 kg.
• currants - 1 kg.

1. After sorting, wash and dry the berries, combine with 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 along with the juice that stood out. Tomit on the average power of the plate 5 minutes from the beginning of drilling. Stir constantly.
3. When the cooking process is complete, transfer the contents to a sieve and grind to juice entered in a bowl. Pack in containers and carry out packing with a tin, leave for a day to cool.

Dietary jelly with fructose

• 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. Delicacy does not allow to gain extra pounds and saturates the body with useful elements. Such a treat is perfect for people who suffer from diabetes.
2. Send the required amount of gelatin to warm water for soaking. In parallel, proceed to the classic processing of berries. Wash and dry the fruit, get rid of damaged copies.Also remove the cuttings. Otherwise, the party will irrevocably deteriorate.
3. In a separate container, mix the fructose and dry wine. Turn currants into a smooth mush using a suitable device. Combine all the ingredients in an enamel saucepan, leave for half an hour under the lid. Is done.

Orange jelly with currants

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

1. Prepare berries and citrus fruits. Send the currants to the juicer. Peeled oranges, it is desirable to pass through a blender. Combine all the ingredients with sugar.
2. Send the raw materials to the enameled pot. Warm up components to 60 - 65 degrees. Stir regularly until sand is completely dissolved.
3. It is forbidden to bring the mass to a boil. Otherwise, all the vitamins are lost. After cooling, the jelly should be packaged in a sterile container and tightly corked. Store in the refrigerator.

What to do if the jelly does not thicken

1. If the jelly does not thicken, do not raise panic. The dish can acquire the desired state in 2-3 hours or in a week. It all depends on the product and method of preparation.
2. In most cases, the main problem is the lack of natural pectin or the poor quality of gelatin. Send the fruit mass to the enamel pan and heat it. 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 all - a feature of the components. Therefore, before cooking, always pour berries and fruits with boiling water.

It's easy to make jelly by yourself. It is important to follow the directions and take into account the features of the products. Harvest dainty for the winter, so as not to face the problem of beriberi. Please households with new recipes.

Video: recipe for red currant jelly