Redcurrant jelly is a delicious dessert in every sense. It has a wonderful aroma, taste, color, and the composition will delight you with a huge amount of vitamins. It is not difficult to prepare such a workpiece using various technologies: with or without cooking, with and without the addition of gelatin, from juice or berry puree.

Classic redcurrant jelly

For classic jelly, the ratio of berry base and sugar can vary from 1: 1.5 to 1: 2, it all depends on personal preferences. To determine the amount of sweetener, it is necessary to weigh not the berries, but the currant jelly obtained from them.

The approximate ratio of berries and sugar will be as follows:

  • currant berries - 1000 g;
  • sugar - 1200 g.

Cooking in steps:

  1. The washed currant berries without twigs and leaves are twisted through a meat grinder, and then pressed through a fine-mesh metal sieve to separate the bones and skin.It is undesirable to beat the berries with a blender, since sharp knives can also chop the seeds, which then fall into jelly with small grains.
  2. From a kilogram of currant, approximately 600 ml of mashed potatoes will be obtained. Send it with half the norm of sugar to the fire and warm to a boil, but do not boil. The foam that may form on the surface must be carefully removed with a slotted spoon.
  3. After dissolving the first half of the sugar, add the remaining sugar and keep on low heat for another two minutes to dissolve all the crystals. Pour the jelly into prepared jars, cool and put into storage in the refrigerator.

Hot jelly, prepared according to the classical technology, turns out to be liquid, but after cooling and during storage it thickens.

With gelatin

There is plenty of pectin in the currant berries, but it will take some time to work. If you do not want to wait long, thick jelly can be quickly prepared with gelatin.

List of required products:

  • currant berries - 500 g;
  • sugar - 300 g;
  • drinking water - 30 ml;
  • instant gelatin - 10 g.

Cooking Technology:

  1. Pour gelatin with cold water and set aside so that it is saturated with moisture until berry puree is prepared.
  2. Rinse currants under running water and fold in a colander to drain all water droplets. Then spread in small portions on a fine sieve and squeeze through a wooden pulp.
  3. Pour the norm of sugar into the resulting puree and send to the fire. Warm the mashed potatoes until the sugar is completely dissolved, but not higher than 60 degrees.
  4. Dissolve gelatin in a steam bath or in a microwave oven, and then pour into a warm berry base with a thin stream, stir and pour into jars.

If this jelly is cooked for long-term storage, then it should be sprinkled with a thin layer (only 2 - 3 mm) of sugar. This will extend the shelf life.

How to make currant juice

To make redcurrant jelly for the winter, you can use not only berry puree, but also juice as a base. Juice can be squeezed out manually or using kitchen juicers.

For two small jars of blanks you will need:

  • redcurrant juice - 400 ml;
  • sugar - 500 g.

 

Working process:

  1. Mix fresh currant juice with sugar and put on fire. Constantly stirring the mass, achieve the dissolution of sugar.
  2. After that, remove the jelly from the fire and pour into jars, not closing the lids, wait until it cools completely, and then cork and put into storage in a cool place.

If you close the jelly with several layers of parchment, then over time the excess moisture will evaporate, and natural currant marmalade will remain in the jar.

A simple way without cooking

Pectin is enough in redcurrant, so you can make delicious jelly not only without additional thickening ingredients, but also without the slightest heating of the berry mass. The benefits of such a treat are obvious, because useful vitamins directly “pop out” of the can.

Per serving you will need:

  • red currant berries - 2000 g;
  • white crystalline sugar - 1800 g.

How to make jelly without cooking:

  1. Rinse currants under running water and lay on a towel so that it can dry - excess water in the cooking process is absolutely useless.
  2. Sort clean and dry berries from twigs, leaves and other litter, and then twist through a meat grinder.An ordinary table fork will help to quickly remove the berries from the twigs: insert a twig between the teeth of the fork and draw it along the bunch - all the berries will be sprinkled instantly.
  3. Then using a clean and dense nylon cloth, squeeze the resulting mass. The cake, which will be the result, can be used for compotes. On average, the yield of berry base for jelly will be - 1200 g.
  4. Pour sugar into the liquid berry mass and stir vigorously until all crystals are completely dissolved. Jelly starts to thicken right before your eyes. Distribute more liquid jelly into sterile jars and put in the refrigerator.

In a day, the mass will be already quite stable, but after a month of aging the jelly can be cut with a knife.

Delicious currant jelly in 20 minutes

To sort the berries, twist them through a meat grinder, rub through a sieve, boil with sugar - all these are labor-intensive processes that will take some time, but there is a technology that allows you to cook jelly in 20 - 25 minutes.

 

For him you will need:

  • red currant - 1000 g;
  • sugar - 1000 g.

The sequence of actions:

  1. Washed and dried berries (you do not need to remove them from clusters), pour sugar and mix vigorously for 10 minutes. During this time, sugar should get wet from currant juice.
  2. Transfer the mass to a high pot and send to the maximum possible fire. Berries should boil quickly, continuously mixing, boil them for 8 minutes.
  3. Then strain the jelly through a fine-mesh sieve to separate the bones, skins and twigs, and pour hot into jars.

The finished treat must be left open until it cools completely, so that a dense film forms on it, which will protect it from soon spoilage during storage. The workpiece feels good even on a shelf in the kitchen cabinet.

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