Summer gives us an amazing opportunity to improve our body. Indeed, in the warm summer months, we can not only enjoy delicious garden berries, but also get enough of the mass of vitamins contained in them. So that the vitamins are not wasted, and the harvested crop pleases us with the most valuable useful substances all year round, you can not only freeze the berries for future use, but also make wonderful desserts from them - jam, marmalade, jam, jelly. Redcurrant, like no other berry, is suitable for such culinary delights. Due to the considerable content of pectin in its composition, red currant is ideal for making jelly. The presence of this natural thickener makes it possible to dispense with the preparation without any additional gelling components.

There are many ways to make currant jelly. Some of them involve the use of heat treatment, some do not. For those who want to prepare redcurrant jelly for the winter, the following simple recipe can be offered.

The number of components taken for this recipe is calculated on the output of the finished product with a volume of one and a half liters.

Ingredients:

- red currant (1 kg);

- granulated sugar (1 kg);

- water (200 ml).

Cooking

1. Ripe berries must be sorted out, rid of excess debris and stalks, rinsed and allowed to drain a little water.
2. Place the prepared berries in a suitable container. It can be a basin or a wide pan - in such dishes it will be more convenient and faster to cook jelly.
3. Pour currants with the right amount of water and put on the stove. The berries should be heated until the skin starts to crack and the juice comes out.
4. The leaked juice must be filtered. Place the remaining berries in a sieve and squeeze out, carefully rubbing them with a wooden spatula. The resulting cake should not be thrown away - it can serve as an excellent source for a delicious berry compote.
5. Strained juice mix with sugar and put on the stove. Jelly should be cooked over low heat with constant stirring. The finished product should decrease in volume by at least a third and thicken well.
6. Put the prepared jelly in a hot state into sterilized jars and roll up. Then turn over to check the tightness and keep wrapped for about a day. After that, put it in a suitable place for storage. Such currant jelly may well stand at room temperature.

A simple recipe without adding water

Some housewives prefer not to add water during the jelly cooking process, because. It is believed that the presence of water reduces the gelling properties of the berries. This recipe does not involve the use of water when cooking.

Ingredients:

- red currant (1 kg);

- granulated sugar (1 kg).

Cooking

1. Pour washed and slightly dried berries into a prepared container. Sugar should be added there, after which everything is thoroughly mixed.
2. Currants covered with sugar should be allowed to lie down, stirring occasionally with a wooden spoon, until the granulated sugar becomes wet.
3. Place the sweet and sour mixture on the stove and cook for about 8 minutes over high heat, stirring constantly.
4. After cooking, you need to throw the berry mass into a colander and carefully wipe it. All squeezed juice should drain into a clean pan.
5. Pour the finished jelly hot into sterilized jars and leave uncorked until completely cooled. It may take several hours. Then you need to close the jars with lids and send them to storage.

Easy no-boil recipe

Jelly prepared without cooking is especially useful. After all, it retains a maximum of vitamins that this wonderful berry is rich in.

Ingredients:

- red currant (2 kg);

- granulated sugar (1 kg).

Cooking

1. Sort the berries, remove the stalks, rinse and dry. After that, rub the currants through a sieve, kneading them with a wooden pusher. To save time and effort, you can use a combine or blender, first grinding, and then also passing the berry mass through a sieve.
2. Add sugar to the squeezed juice and mix thoroughly. You need to interfere for at least 5-10 minutes, until all the granulated sugar is completely dispersed.
3. Pour the resulting sugar-berry mass into sterilized jars and seal them with lids. Such jelly for storage for the winter should be put in the refrigerator.

Raw materials for currant jelly must be fresh and of high quality. Berries must be whole, undamaged. It is advisable to remove the stalks and twigs.

The quality of the product depends on the ratio of berry juice and sugar. A smaller amount of sugar gives a sour taste and a thin texture. In addition, due to a lack of sugar, the product may ferment over time.

Red currants contain many different natural acids, so when preparing jelly, it is not recommended to use aluminum utensils. This applies not only to the cooking pot, but also to the spoon with which the berry mass is mixed. It is better to take dishes made of stainless steel, ceramics, plastic. Suitable and enameled dishes, and wooden products (for mixing).

To achieve a completely transparent product, you can use a thick cloth to filter currant juice. A small portion of the berry mass is placed on the fabric, and then wrung out.

Jelly prepared using the heat treatment of berries can be stored without a refrigerator, at room temperature. The only condition for this is the tightness of the jars. Jelly prepared without cooking must be stored in a cool place.

It is better to store jars for storage and prepare in advance, because you need to pour boiled jelly in a hot state until it has cooled down and thickened. It should cool down in jars. Jelly without heat treatment should also not be in a hurry to put in the refrigerator. It is advisable to hold it for about a day at room temperature for setting, and then put it in a cold place.

Harvesting currant jelly for the winter is a great opportunity to enjoy a delicious berry dessert all year round. Jelly can be served with pancakes and pancakes, added to ice cream, and also eaten just like that with a cup of fresh fragrant tea.

If you have a lot of white currants, add it to red currants in a ratio of 1: 1. The jelly will turn out not very bright, but no less tasty.

Cooking

Wash the berries well. You can not clean them from twigs, because the berry mass will be rubbed through a sieve.

Pour currants with sugar and mix thoroughly for 5-8 minutes. Sugar should practically dissolve in the berry juice, and the mass itself should turn out to be mushy.

Transfer the berry-sugar mixture to a tall saucepan and place over high heat. Stir the mixture continuously.

Cooking jelly from the specified amount of ingredients will take about 8-10 minutes.

However, it is easier to determine readiness by appearance. Then the preparation can be conditionally divided into several stages.

Then there will be much more foam. Intensively mix the berry mass, otherwise it will run away.

Gradually, the foam will begin to settle, and bubbles will appear on the surface of the mixture itself. After that, you need to cook jelly for about 3 more minutes.

Place a sieve in a clean container and pour the boiled berry mixture into it. Grind it with a spoon so that only the "cake" remains in the sieve.

While still liquid jelly, pour into jars and, without closing them, leave at room temperature overnight. During this time, the jelly will harden.

eatsmarter.com

Ingredients

• 2 kg of red currant;
• 1.8 kg of sugar.

Red currant can be replaced with white, then the jelly will turn out light yellow.

Cooking

Rinse the berries and remove the twigs. Pass the currants through a meat grinder or chop with a blender. Then wipe the berry mass through a sieve.

Pour sugar into the resulting juice and mix thoroughly for 10 minutes. Leave the berry mass for another 15-20 minutes, stir occasionally. The sugar should dissolve completely and the mixture should begin to thicken.

Divide the jelly into jars, close with lids and refrigerate. After a day, it will harden and over time it will become denser.

​Related Articles​

Red currant juice contains a large amount of gelling agents. A beautiful, brightly colored jelly comes out of the raw redcurrant juice. A thin glass of granulated sugar is taken on a faceted glass of redcurrant juice and mixed until completely dissolved. The mass is poured into small containers, covered with parchment paper and tied. It is also possible to make jelly from white currant juice.

If you put the jars in a cool place, the jelly will turn out faster. This jelly is well stored until spring.

Wash, pick berries. Mash, add a little water. Put on fire, stirring. After boiling, keep on low heat for 15-20 minutes. Cool down. Rub through a sieve or squeeze juice in gauze. Boil juice in proportion with sugar 1/1 for 15-20 minutes. Pour into banks.

We lay out the finished jam in jars and roll up

The benefits of redcurrant jam

1 kg of sugar;

• Redcurrant jelly is a favorite dish for many children and adults. They can be enjoyed just like that or used in culinary experiments. For example, there is more than one recipe for confectionery, soufflés and creams, cocktails and ice cream, fruit salads and fruit drinks, which include gelled jam. In order to replenish vitamins in winter with the help of those substances that are carefully stored in berries, redcurrant jelly is served along with dumplings and cottage cheese, pancakes and casseroles, cereals and pancakes. It's nice that the calorie content of the delicacy is low, so it will not harm the figure.
• You need to keep it, as always, cool. To make the jam look like in the advertising photo, the lid is decorated with a bandaged colored napkin.​
• To make the jelly harden, it is covered with a towel. Then it is best to cover also with parchment paper, tie with a string. Only the paper is wetted first. This prevents the formation of condensate. Yes, and it will be beautiful, as in the photo in culinary magazines. Jelly is ready!​
• "Minute" is a delicious cooking option, but jelly is in no way inferior to it. Cooking it is also easy, and the photos with the finished jelly are impressive - the dish looks more than appetizing.​
• ​0.3-1 hours​
• An even more fragrant jelly is obtained by mixing the juices of raspberries, red, white and black currants. For 3 parts of red and white currant juice, you need to take 1 part of black currant juice and 1 part of raspberry juice.

Jelly is made from currant juice (about 1.2 liters of juice is obtained from 1.5 kg of berries). Sugar is added to it and boiled for 3 minutes, then poured into jars and rolled up. For 1.5 kg of currants, about 1 kg of sugar is required.

Use enamelware and a non-metal sieve!

How to choose berries for redcurrant jam

This cooking procedure must be repeated three times. After that, the blanks can be quickly sent to jars and rolled up. We wrap the jam until it is completely cool, and then place it in the pantry or other place for storage.

1 kg currant;

To prepare a dessert, you can use a recipe according to which a delicacy is prepared without boiling red currants. When choosing this technology, more useful substances will remain in the product. True, it is worth storing the workpiece in a cold place.

Jam "Minute": how to cook

For 1 liter of currant juice, 600 g of sugar, 4 large bananas are taken.

• Berries for him should be whole, without overripe barrels. Currants are crushed in a blender until a berry puree is obtained. This mass is laid out in a container, where sugar is then poured (proportion 1: 1), mixed with a spoon. So leave the mixture for half an hour. After that, the jam, which did not have to be boiled, is laid out in sterilized jars.
• ​Ingredients:​
• Blackcurrant can be considered more useful, but this does not mean that the composition of the red berry does not compare with black. It is also rich in vitamins and microelements, so it is a must to cook blanks for the winter!

​3-4 servings​

If you put the jars in a cool place, the jelly will turn out faster. This jelly is well stored until spring.

To give special shades of taste before boiling, spices can be added to the currant juice: cinnamon, cloves. To prevent solid spice particles from getting into the jelly, strain it before pouring into jars.​

Juice + sugar boil for 5 minutes

How to make delicious redcurrant jelly

Five-minute jam is an invaluable source of useful trace elements and vitamins, and it is very tasty. Due to the fact that there are a lot of gelling substances in red currant, it will resemble jelly in consistency, and its calorie content allows you to use a treat during a diet.

0.5 liters of water.

• To test this recipe, you need to take the following ingredients:
• Juice is put on fire, sugar is added there.

berries;

• There can be only one hint here - large-fruited varieties of berries are suitable for jam. Then a healthy delicacy will indeed be optimal in consistency, it will be easier to cook it, and the taste will be pronounced.​
• 284 kcal
• I cooked redcurrant yesterday. I think this would work for white as well. Only white will have a worse color in the end. If possible, add a little red or a little raspberry.​
• * 1 kg redcurrant
• Redcurrant jelly is the only jelly that is prepared in a "raw" way. No water and no heat treatment. Close with wax paper and store in the refrigerator.​
• Some hostesses, when they first try out a recipe, worry that the delicacy will not harden. You can calm them down - even if something like juice remains in the jar in the first hours after preparation, most likely, after a day it will already have that desired mass. However, in some cases, the gelling process takes even longer, and the blanks take on their final form within a week.​

We begin work with the processing of berries. It needs to be washed, dried and removed from the branches. After that, we combine the red currant with water and put on fire. As soon as the first signs of boiling appear, immediately turn off the stove.

4/5 cup redcurrant juice;

Redcurrant jelly (video)

Jam without cooking: the subtleties of cooking

Banana puree should be dipped into boiling juice, all this should be cooked for at least half an hour, and then put into jars.

Close with nylon lids, put in the refrigerator.

Sugar

Redcurrant jam without cooking (video)

Preparation of red currant jam with oranges

• ​Low difficulty​
• Red currant jelly
• * 500 g sugar
• It doesn't need to be cooked. I scroll a berry through a meat grinder. I'm squeezing juice. For 1 liter of juice 800 grams of granulated sugar. This ratio gives a very good jelly. Stir thoroughly, until the sand dissolves and immediately lay out in sterilized jars, it will seize, air will not get in. And if you lay out the jelly already, then there will definitely be a problem with air bubbles. I store in the refrigerator, the top of the jelly can be lightly powdered with mustard powder, this will prevent mold from developing. A frequent guest in unboiled berries.
• Some culinary experts believe that gelled jam should be made from redcurrant juice even in the process of transferring it to jars.
• Add sugar to a homogeneous mass and bring to a boil.
• 1 glass of sugar with a slide.

One has only to look at the photo of such a delicacy, as you want to try it. For 3 kg of currants, you need to take 1 kg of oranges. Take 3 kilos of sugar, a bag of vanilla will not be superfluous.

Recipe for redcurrant jam with banana

• The quantity is not specifically prescribed - this is an individual choice, the main point here is that sugar is taken in equal proportion to the currant juice to be squeezed out.
• The berries must be thoroughly washed, removed from the brushes and dried.
• Redcurrant jamRedcurrant jam has a great taste and is a healthy product. In the cold season, this seam is difficult to replace: for example, it is considered a good natural antipyretic. But even in warm weather, delicious jam is useful - with ice cream, this delicacy goes away with a bang. Yes, and in the photo these berries look very beautiful, which means that jam can be presented to friends as a home present.

Red currant - 1 kg

Wash the berries and mash well with a wooden pestle through a sieve. Place in a saucepan and bring to a boil over medium heat. Boil for about 5 minutes, then put everything in a colander. Strain juice. Pour the resulting juice into a saucepan, add sugar, bring to a boil and boil for 10 minutes. Immediately pour into prepared jars and roll up. Wrap and put in a dark place until completely cool.

RAW RED CURRANT JELLY. Squeeze redcurrant juice and mix with sugar (1 liter of juice-1kg of sugar, stir until completely dissolved. Pour into sterilized jars, close with plastic lids. Store in a cool place.​

To do this, the mass must be boiled until it becomes thick and viscous, and a pink coating forms on the walls of the dishes. If such a sign is found, gelled jam is guaranteed.

Jam storage rules

We have a red solution that needs to be filtered. We grind the boiled berries so that the valuable juice residues get into the mass. After cooling, filter the liquid, combine with sugar. Bring the mass to a boil, cook for half an hour, stirring all the time.

The berry must be washed and separated from the branches

That's the whole recipe!

Berries are passed through a meat grinder. Oranges, cut into pieces, are also crushed through a meat grinder. Bones, of course, it is desirable to remove. Do not remove the peel from oranges!

Step-by-step instructions for redcurrant jam below:

Redcurrant (video)

DachaDecor.ru

Redcurrant jelly without cooking - a quick recipe

Features of cold preparation of a bright and healthy treat

Cooking the delicacy "Minute" is not difficult - even beginners can handle it. In order to prepare this fragrant delicacy, as in the photo, we need:

The method of preparation is important here. The so-called raw jam is really useful, it is used both in the treatment and in the prevention of respiratory diseases. Moreover, the impeccable vitamin composition of currants makes it an effective natural remedy in the treatment of such ailments as:

Granulated sugar - 1 kg

• White currant jelly
• Squeeze the juice from the currant, add sugar to taste. Dissolve gelatin in water and mix with currant juice. Place in the refrigerator and wait until the jelly forms (usually 3-4 hours, depending on the amount of gelatin used).​

Finally, consider one more piece of advice. Using any cooking recipe, it is worth boiling red currant blanks in a low dish. The ideal gelled jam or raw jelly will turn out in a wide basin - the liquid will boil away faster from it, and the mass will solidify.

Now you can pour the jelly into sterilized jars. Putting a tablespoon of sugar under the lid in blanks, roll them up. We put the jars in the pantry, and in winter we use a dish to decorate the table. Beautiful jelly will be an excellent treat, and its low calorie content will be the key to a beautiful figure.​

Cooking begins with the preparation of berries. As the recipe says, they need to be washed and dried, then cut off from the branches without crushing. After that, the red currant must be mashed without using metal objects. Then we squeeze the mass through a sieve or several layers of gauze. In this way, we get natural fresh juice. Also, redcurrant jam in a slow cooker can be cooked according to this recipe. It is usually prepared in the "soup" or "stew" modes. The crushed ingredients are mixed.

The first step in making jelly is to wash the currants, put them in a colander.

1 kg of berries;

Hot way to make homemade jelly

hypertension;

• Water - 1 glass
• An old recipe for whitecurrant jelly.
• We usually scrolled the berries through a meat grinder with special. attachment...

I do this:

If you want to make homemade preparations in a minimum of time, you can use a quick cooking recipe. In fact, we get a five-minute gelled jam. It will be no less tasty and very useful.

Now you can combine the juice with sugar until the latter dissolves.

We also suggest that you familiarize yourself with the recipes for making fragrant strawberry jam.

Quick and Easy: Jelly Jam in 5 Minutes

Sugar is added, which should all dissolve.

Berries need to be warmed up. This can be done as follows: either warm it up in a double boiler, or put it in a refractory container in a heated oven for about ten minutes.

1 glass of plain water;

• anemia;
• Pour the washed red currants into a saucepan, add 1 cup of water and bring to a boil.

Grind the berries, squeeze out the juice, put on fire, heat, but do not bring to a boil, remove the thick from above, which will float, strain. For a glass of juice, you need to take 2 glasses of sugar and boil well. If whitecurrant jelly is prepared to decorate cakes, you need to take a glass of sugar on a glass and boil until cooked.

The resulting mass (pitted) add sugar in a ratio of 1:!.5

Take 150 g of red currant, 0.5 cups of sugar, 1 tbsp. a spoonful of gelatin, 1.5 cups of water

We warn you that five-minute jam is not cooked for five minutes. It will take a little more time, and the calorie content of the dish will be 295 kcal. This treat will cook faster and easier than regular redcurrant jelly.​

Secrets of successful harvesting from skilled chefs

To speed up the process, the recipe allows you to slightly heat the mass. However, it cannot be boiled, and it should not be brought to a hot state.

No matter how you have to cook the berries, in what way and technology, proper storage is no less important.

The mixture is put on fire and brought to a boil in the usual way.

Now the delicate process - you need to squeeze the juice. Grandma's way - a strainer or gauze. Today, they are increasingly using a juicer, but many photos of culinary publications show exactly this way of making jelly.

ProReception.com

How to cook redcurrant jelly?

Amalia Zolotnikova

1.5 kg of sugar (sand).
diarrhea;

Wipe through a sieve.

Red and white currant jelly

Bring part of the juice 1.5 parts of sugar to a boil and everything gels on its own when cooling ....

Alexander Nikishin

It is necessary to pour gelatin for 30 minutes with cold (well, you can use room) water. Sort the red currant, rinse with warm boiled water, shake off and rub through a sieve. Pour the cake remaining in the sieve with hot water and boil for 10 minutes. Strain the prepared red currant broth, dissolve sugar in it, heat to a boil. Remove the foam from the surface of the syrup and introduce the prepared swollen gelatin into it. Stir thoroughly so that the gelatin is completely dissolved. Pour in the previously squeezed redcurrant juice, strain, pour into molds and cool in the refrigerator.​

Irena

Let's look at the recipe to find out what ingredients we need for one kilogram of red ripe currants;
Let the juice be barely warm, and the cook needs to stir it, helping to dissolve the sugar.

Irina Raspopova

It is believed that jam can be stored in a dry room for two years. If it fermented, then there were errors during the cooking process, or the container turned out to be non-sterile.

Tatyana Egorova

After the redcurrant jam has reached the boiling point, it is cooked for 15 minutes.

Petrova

Next, you need to add sugar to the squeezed juice, and wait until the mixture is infused. This will take several hours, not a minute, as in the previous recipe. Therefore, be patient, the result is worth it. If one and a half liters of juice came out, then a similar amount of sugar will go to jelly. It's a liter! You need to measure by volume, not by weight.​

Lyubasha

First, a syrup is brewed from water and sugar - a minute in this regard does not differ from traditional jam. Prepared (selected clean berries) are sent to boiling syrup, and after boiling, the mass should be cooked for no more than five minutes. Actually, that's why such a name is a minute.

Alena Popova

gastritis;

Tell me how to cook redcurrant jelly so that it is not liquid

Elena Vershinina

Pour sugar into the resulting juice and cook over medium heat. Bring to a boil, like a five-minute jam, gels instantly.
For the recipe you will need:
per liter of redcurrant juice - 600g. Sahara. pour in 3 doses. boiling each time for 15 minutes.

Victor

In advance, whole redcurrant berries or other fruits or berries can be put into molds to taste. You can use fresh or canned fruits or berries.​

Tatyana Dyachkova

1.5 kg of sugar;
When the syrup is ready, the cooking process is practically over. It remains to pour it into sterilized jars and cover with polyethylene roofs. Thus, cooked redcurrant jelly can be preserved until spring if it is put in the refrigerator or taken to the cellar.

After that, vanillin is poured in.
The juice is poured into a container, where we will cook jelly. The fire is kept small. You need to stir the jelly until the sugar dissolves. It takes a minute or two.

atherosclerosis;
Pour hot jelly into sterilized jars, roll up, turn over and wrap with a blanket until completely cool.

Jelly lovers, or, will surely draw some delicious recipes from this article for themselves, because today we are learning how to make currant jelly.

Getting currants in season is not difficult, because many will certainly have a couple of bushes of this berry in the country. And even if you were not lucky enough to find a fresh berry, the opportunity to enjoy a currant dessert will not bypass you, since jelly can be easily prepared on the basis of frozen fruits.

Well, let's move on to the recipes.

Jelly with red currant without gelatin

Ingredients:

• red currant - 750 g;
• sugar - 500 g.

Cooking

On medium heat, heat 70 ml of water and lay the washed currant berries. We wait until all the berries begin to burst and give juice, we help them with this with a wooden spatula. Boil the extracted juice.

Add granulated sugar to the contents of the pan, mix and let it boil for another 3-4 minutes.

We filter the future currant jelly through gauze and pour into jars, cover with a nylon lid or parchment paper, and leave to solidify in the refrigerator.

Currant jelly with gelatin

You can add an unusual taste to the dish with the help of a small amount of alcohol: table wine, high-quality port wine, or currant liqueur will do an excellent job with this task.

Ingredients:

• currant - 500 g;
• powdered sugar - 1 tbsp.;
• gelatin - 15 g;
• port wine - 150 g;
• cream - 150 ml.

Cooking

Before preparing currant jelly, gelatin must be poured with 5 tablespoons of cold water, or milk, and left to swell.

We wash the currant berries and send them to a saucepan with a glass of water and 2/3 cup of powdered sugar. Bring the mixture to a boil and strain the syrup through a sieve.

To prepare the gelatin mixture for redcurrant jelly, combine port wine, soaked gelatin and 2/3 cup water in a saucepan. Cook the mixture over low heat until the gelatin is completely dissolved, and then mix with currant syrup. Pour the jelly into molds and send it to the refrigerator for 5-6 hours.

The remaining berries can be mashed, for this you should beat them in a blender along with the rest of the powdered sugar and cream. Serve the jelly, garnished with fresh berries, mint leaves and currant puree.

frozen currant jelly recipe

Ingredients:

• currant - 200 g;
• sugar - 200 g;
• gelatin (granules) - 1 tbsp. the spoon;
• water - 500 ml.

Cooking

Soak gelatin in a glass of water for 1 hour. As soon as the gelatin swells, dissolve it in a water bath.

Frozen currant berries are boiled together with sugar in boiling water for 1 minute. While stirring, pour the gelatin mixture into the berry syrup. We filter the base for jelly through cheesecloth and pour into molds. Let it harden in the refrigerator for several hours.

Currant jelly without cooking

Currant holds the record for the content of vitamin C, ahead of even citrus fruits in this parameter! Therefore, in order not to lose a valuable vitamin supply,

we recommend preparing currant jelly without heat treatment.

- a rather rare product in our latitudes compared to its black relative, but in terms of the content of vitamins and trace elements it is in no way inferior to it. By the concentration of vitamin C, this berry is confidently among the top three, so if you or your loved ones need to strengthen immunity, it makes sense to prepare it for the winter. The best option in this case is redcurrant jelly without cooking. It does not get boring as quickly as traditional jam, children really like it and vitamins that are destroyed during heat treatment are completely preserved in it.

Fresh red currant jelly without cooking

Not everyone likes to mess around with the tedious procedure of cooking jam, but in this recipe this is not required of you. This is a unique opportunity for too busy housewives to prepare a wonderful and healthy goodies, which even in severe frosts will remind you of a warm summer time.

Ingredients:

• red currant - 1 kg;
• granulated sugar - 2 kg.

Cooking

Peel the berries from leaves and branches, then wash them thoroughly under running water. When they are completely dry, pour the currants into a blender and chop. After that, add sugar to the mass in a ratio of 1: 1 and mix well. Leave the mixture to stand for a while, then gradually pour in the remaining granulated sugar, rubbing everything well with a pusher until a homogeneous consistency. Put the workpiece in the refrigerator for three hours, beat the mass again in a blender, spread it in, close and rearrange it in a cool place. This redcurrant jelly recipe without cooking is available even for novice housewives. After all, it does not require much time and effort.

Jelly from fresh juice of red currant without boiling

You will surely like this blank if you appreciate jelly with a juicy, rich taste, leaving a pleasant refreshing sensation. It can be consumed both on its own and served with any drinks: tea, coffee, berry fruit drinks.

Ingredients:

• sugar - 1 glass with a top;
• red currant juice - 4/5 cup.

Cooking

Rinse and dry the berries, then pluck them from the stems, being careful not to crush them. Then you need to turn the currants into puree using a wooden pusher (a spoon, like a metal object, cannot be used, as this will worsen the taste of the dish). Squeeze out the resulting mass with a sieve or a double layer of gauze to get natural berry juice. Mix it with sugar, achieving complete dissolution. To speed up the process, heat the mixture a little, but do not bring it to a boil.

When there are practically no grains of sugar left, pour the syrup into pre-sterilized jars, which are covered with plastic lids. In the form of such a jelly for the winter, red currants without cooking will be perfectly preserved until spring. You just have to place it in the cellar or on the shelf of the refrigerator.

Preparation of redcurrant and lemon jelly without cooking

Lemon will give the jelly a spicy sour taste. In addition, such a preparation will become a powerful remedy against insidious colds and flu due to the off-scale content of vitamin C.