Red currant jam. Redcurrant jam. The best recipes. Seedless jam

Do you like various berry jams? Then you definitely need to try the ones we have prepared for you today. Here you will find not one, not two, or even three recipes. Choose the one you like more than others, try it and surprise your receptors with something unusual.

Making a few jars of jam will only take you a little time. Maximum - one hour and fifteen minutes. Is it too much to get a dessert like this in your pantry? And not in a single copy! Get started soon with us.

General cooking principles

To make jam, you simply must know how to choose currants. It’s not difficult at all, you just need to be careful and demanding. You, like everyone else, don’t want to throw money away for an unsuitable product?

We advise you to buy berries from those who have grown them real and natural. Most often these are elderly people. You can not only look at their product, but also smell it, as they say, and touch it. The berries should smell pleasant and taste sour. Choose dense, whole and fresh currants, and everything will definitely work out!

Winter jam from red currants

Cooking time

calorie content per 100 grams

The classic version of everyone's favorite redcurrant jam is right in front of you. We will help you prepare it in just a few minutes. It's very simple and delicious.

How to cook:

Tip: instead of blankets, you can use towels, jackets, sweaters - any warm and voluminous things.

Winter sweet with added gelatin

If you prefer thick and jelly-like redcurrant jam, prepare it according to this recipe. Here we use gelatin to achieve the desired consistency of currant jam.

How long is it - 6 hours and 30 minutes.

What is the calorie content - 191 calories.

How to cook:

1. First sort the berries, removing all twigs and leaves;
2. When only whole and dense ones remain, rinse them with running water;
3. Next, you need to grind it into a homogeneous mass in a blender or through a meat grinder;
4. Mix gelatin with sugar and add the crushed mass;
5. Stir and refrigerate for two hours;
6. When time has passed, take out the mixture, mix and return to the refrigerator for another four hours;
7. After the time has passed, transfer the mixture to the stove and turn on low heat;
8. Bring to a boil, but do not boil under any circumstances, otherwise the gelatin will stop working. If the sugar has not had time to disperse during this time, let the mass cool, then heat it again in the same way;
9. Place the hot jam into jars, screw on and put away “under the fur coat”.

Tip: gelatin can be replaced with agar-agar, pectin and even a small amount of soda.

Berry bomb in jars

Here we will combine two types of berries at once - gooseberries and, of course, red currants. Did you know that when sweet and sour combine, you always end up with something incredibly delicious?

How long is it - 55 minutes.

What is the calorie content - 189 calories.

How to cook:

1. Sort the gooseberries to keep only fresh and whole berries;
2. Dry them by placing them on dry napkins or a clean towel;
3. Pour the gooseberries into a blender or bowl, puree them with an immersion blender;
4. Pour the mixture into a saucepan, pour in water and add sugar;
5. Place on the fire, bring to a boil, remembering to stir;
6. Cook for fifteen minutes;
7. During this time, sort out the currants, remove the branches and get rid of the bad berries;
8. When the gooseberries have been cooking for a quarter of an hour, add currants to them;
9. Cook the mixture for the same amount of time, remembering to stir;
10. Add citric acid, mix and pour into jars.

Tip: You can use honey instead of sugar. You will get jam that is healthier and has an unusual taste and aroma.

An easy way to prepare berry treats

If you are always at work, busy all the time and don’t have enough time for anything, but still want redcurrant jam, we suggest you prepare it in a slow cooker.

What is the calorie content - 162 calories.

How to cook:

1. Sort through the currants, getting rid of bad berries;
2. Remove the branches, wash the berries and pour them into the multicooker bowl;
3. Pour in water and cook covered for twenty minutes at 100 degrees;
4. After this, pour the contents of the bowl into a bowl and cool;
5. Blend the mixture in a blender and then pass through a sieve;
6. Add sugar to the resulting puree and return to the slow cooker;
7. Set it on jam mode for twenty minutes, then immediately pour it into jars.

Berry delight with cherries

You probably think that if you mix red currants and cherries, you will not get jam, but some kind of incredibly sour mass. You are a little mistaken, because we use sugar just to get real jam from cherries and red berries.

INGREDIENTS	QUANTITY
cherry	1.2 kg
sugar	1.4 kg
currant	0.8 kg

How long is it - 1 hour and 10 minutes.

What is the calorie content - 193 calories.

How to cook:

1. Wash the cherries, dry the berries a little;
2. Then sort them out, leaving only whole fruits;
3. Take them apart into halves, remove the seeds;
4. Place the berry halves in a saucepan;
5. Sort through the currants, discarding bad berries and twigs with leaves;
6. Add the cherries to the saucepan;
7. Pour in half a glass of water, put on fire and cook, stirring, for fifteen minutes;
8. During this time, the berries will become soft; they need to be cooled;
9. Rub the cooled mass through a sieve to obtain a homogeneous puree;
10. Add sugar to it, mix and place on the stove;
11. Bring to a boil and cook, stirring, for ten minutes;
12. Immediately pour into jars, roll up and turn over under blankets.

Tip: the jars must be turned over so that the lids do not blow off from the hot air that forms in the layer between the jam and the lid.

Delicate jam as a dessert

In this recipe we will make seedless redcurrant jam. A real berry delight, in which nothing will stop you from feeling the real taste!

INGREDIENTS	QUANTITY
berries	2 kg
sugar	1.6 kg

How long is it - 1 hour and 5 minutes.

What is the calorie content - 201 calories.

How to cook:

1. Sort the berries, throw away all the bad ones, leave only whole and firm ones;
2. Throw away the twigs and leaves too, pour the currants into a bowl;
3. Rinse it with running water and pour it into a blender;
4. Grind until smooth;
5. Pass the resulting mass through a sieve using a spoon or spatula;
6. Add sugar to the puree that appears on the back of the sieve;
7. Place over low heat and cook for seven minutes, stirring;
8. After this, cool the jam, then bring to a boil again;
9. Cook for the second time for ten minutes, cool again;
10. For the third time, cook for fifteen minutes and immediately pour into small containers.

Tip: if you want thicker jam, add a little gelatin or pectin.

If you are going to roll the jam into small jars, we advise you to place them on small plates that you can lift without getting burned. In addition, everything that drips past will also not be on the plate.

To get a more unusual taste of jam, add the most common spices to it. These could be vanilla pods, cinnamon, cloves, star anise, nutmeg, cardamom and so on.

If jam gets on the neck of the jar, you need to wipe it off so that the lid is evenly light and does not let air through. Otherwise, your jam will spoil very quickly.

To determine what consistency the future jam will have, you need to drop a little onto a plate. Because it is cold, the jam will immediately return to its normal shape. This is suitable for those who, for example, like thick jams and do not know whether they need to add more gelatin or whether what they already have is enough. To make the experiment as accurate as possible, you can freeze the plate so that it is even colder.

You can add honey to the jam instead of sugar. The taste will not be the same as usual, but know that this taste can be considered natural, as well as the aroma. But this is only on the condition that the honey is natural.

This jam is also suitable as a filling for pies, pastries, pies, dumplings and other baked goods. They can be used to fill pancakes or serve with pancakes. Can be added to tea or eaten with a spoon during a cold. Redcurrant jam is a versatile, tasty and healthy product.

Red currant is an unpretentious shrub. The crop is characterized by high yield, so the berries are not only eaten fresh, but also stored for the winter. Due to the high pectin content, the red currant berry mass gels well without adding any thickeners. Experienced housewives take advantage of this when preparing redcurrant confiture for the winter. This process is so simple that even a novice cook can handle it.

Cooking features

It’s not difficult to cook delicious redcurrant confiture. The berry contains enough pectin so that it can acquire the desired consistency without adding gelling ingredients. However, without knowing a few points, the dessert may not work out.

• For making confiture, not only ripe currants are suitable, but also slightly unripe ones: they contain even more pectin.
• Before cooking, the currants should be sorted and washed well. The berries have a thin skin, so you cannot wash them under high pressure of water. It is better to pour the currants into a bowl of clean water and rinse. If the berry is too dirty, the procedure can be repeated 2-3 times.
• After washing, the branches of the currant are torn off and the berry itself is dried. It will dry faster if you lay it on a towel that absorbs moisture well.
• If you want to get confiture that has a delicate consistency, you need to grind the currants through a sieve. This is the only way to prevent seeds and pieces of skin from getting into the dessert.
• It will be easier to grind currants through a sieve if you first blanch them for several minutes in boiling water or grind them using a blender.
• After cooling, the red currant confiture will become much thicker. This must be taken into account when determining when to remove the dessert from the heat. If a drop of the treat does not spread over the saucer, it means it is ready.
• The confiture should be poured hot into pre-sterilized jars and sealed tightly with metal lids that have previously been boiled. This will ensure the preservation of the dessert for a long time.

Storage conditions for red currant confiture may vary, but most often it stands well at room temperature.

A simple recipe for red currant confiture

Composition (per 1.5 l):

• red currants – 1 kg;
• sugar – 1 kg.

Cooking method:

• Sort the currants, rinse, and let them dry.
• Remove the branches.
• Place the berries in a blender container and puree them. You can also grind currants using a meat grinder.
• Mix the berry mixture with sugar and place on low heat.
• Cook until the currant puree thickens sufficiently. Foam may appear on the surface. It is advisable to remove it, but you should not throw it away: it is tasty and will be a pleasant addition to tea.
• Sterilize the jars and prepare suitable lids.
• Fill the jars with confiture and roll up.

After cooling, the jars of redcurrant jam can be put into the pantry, where they can be stored for the required time. The confiture will not spoil for at least 12 months.

Video recipe for the occasion:

Seedless redcurrant confiture

Composition (per 1–1.25 l):

• red currants – 1 kg;
• sugar – 0.8 kg;
• water – 150 ml.

Cooking method:

• Place the sorted, washed, and peeled currants in a basin and fill with water.
• Place on the stove. Bring to a boil over high heat, simmer for 2-3 minutes.
• Rub the berries through a sieve.
• Mix currant juice with sugar and place on the stove.
• Bring to a boil, simmer over low heat for 10 minutes. Remove from heat and let stand for 2-3 hours, covered with a thin cloth.
• Repeat the procedure 2-3 times until the jelly from currant juice acquires the consistency of confiture.
• Pour the confiture into sterilized jars and seal them tightly.

The confiture prepared according to this recipe is stored in a cool room, but even at room temperature it will not spoil for a long time.

Redcurrant confiture with raspberries

Composition (for 2.5 l):

• red currants – 1 kg;
• raspberries – 1 kg;
• sugar – 1.5 kg.

Cooking method:

• Wash the currants, let them dry, remove the branches.
• Place the raspberries in cool water mixed with a little salt for 15 minutes.
• Drain the water, rinse the berries, dry them, and divide them into 2 parts.
• Rub one part of the raspberries through a sieve.
• Grind the currants using a blender, rub through a sieve, and place in an enamel bowl.
• Bring currant puree to a boil, add raspberry puree, stir.
• Cook until the berry mass acquires a consistency thick enough for confiture. Skim off foam as needed.
• Add whole raspberries and stir with a spatula, being careful not to damage the berries.
• Cook over low heat for 5 minutes.
• Distribute the confiture among the prepared jars, roll them up, and wait for them to cool.

The confiture stands well at room temperature, but feels much more comfortable in a cool room.

The best recipes for making healthy and aromatic redcurrant jam!

We offer a simple option for preparing red currants for future use - red currant jam for the winter, step-by-step instructions will help you do all the processes quickly and correctly. The jam is made with virtually no heat treatment; it is cooked for no more than five minutes so that the berries can fully retain all their value. If desired, during the first minutes of cooking the berries can be pureed with an immersion blender, then you will get something like jam.

• red currants – 300 g,
• sugar – 300 g.

Preparing currants; the most difficult thing in working with red currants is to clear them of twigs, since the berries are small and easy to crush during the peeling process. Therefore, you need to carefully pick off all the red berries. Place the berries in a deep bowl, add water, dry leaves that were not taken into account will immediately float to the surface. Rinse the currants. Leave in a sieve to drain all the water. Then transfer the currants to a bowl or pan.

Add granulated sugar. Add a little vanilla sugar if desired.

Mix the berries with sugar very carefully so that each currant is covered with granulated sugar. Now put the container in a dark place for 8 hours. It’s convenient to do this procedure in the evening, and in the morning all that’s left to do is quickly boil and roll up the jam.

After the specified time, the sugar dissolved and the currants gave a little juice. Now transfer the berries to a stovetop container. Also at this stage, jars and lids should be sent for sterilization.

Boil the currants after boiling for exactly five minutes, no longer necessary.

Immediately place the berries along with the syrup into jars. You can store in the refrigerator for up to a month, or roll up and store until winter.

Place hermetically sealed jars in a secluded place with the bottom up and additionally insulate them.

After a day of red currant jam, remove the blanket or blanket, or whatever was used for insulation, and send the jars to the basement.

Recipe 2: the best five-minute redcurrant jam

• red currant – 1 kg;
• sugar – 1.5 kg;
• water – 150 ml.

If jam can be made from any berries, even overripe ones, then for this recipe it is better to choose fresh, just picked, slightly unripe ones. These berries will remain intact when cooked.

So, we harvest, we try to have as little garbage as possible - twigs, leaves.

By the way, red currants belong to a rare category of berries that can stay fresh for quite a long time in the refrigerator compartment. So if you don’t have time to prepare immediately after harvesting, you can leave it in the refrigerator for 3-4 days.

We pick the berries from the branches and soak them in cold water to remove debris. Then rinse under the tap with cold water.

Prepare sugar syrup. Pour granulated sugar, pour water, and bring to a boil over low heat. Boil until the foam subsides - about 3-4 minutes.

Cool the syrup a little, transfer the currants to a cooking bowl, and pour in hot syrup.

Cook in 3 steps - each time bring to a boil over low heat. Then boil for 5 minutes and remove from the stove. Cool to room temperature and heat and boil again. If you don’t have time to cook in several stages, you can cook once for 30 minutes, but in this case many of the berries will be boiled and the color will not be bright.

You cannot stir the mass; you need to shake the basin so that the foam collects in its center.

Preparing containers for preservation. Rinse thoroughly washed jars and lids with boiling water and dry in the oven at 150 degrees for 10 minutes.

Place the prepared redcurrant jam into jars and, after cooling, cover with lids or baking parchment folded in several layers.

Store in a dry and dark place.

Recipe 3: delicious redcurrant jam with fruits

I love the color and taste of red currants. So we will take it as a basis. Add bananas, apples, apricots to the jam. You can take any fruits you have in stock or take advantage of my offer. Determine the ratio of fruits and berries yourself. How much sugar you add to the jam depends on the acidity of the berries, fruits and of course your taste. So that the jam does not overcook and so that it has a jelly consistency, add pectin or a jelly mixture. How much pectin you add depends on what you want.

• Red currants - 1 kg.
• Banana - 1 pc.
• Large apple - 1 pc.
• Apricot - to taste.
• Sugar - 1 kg.
• Water - 100 ml.
• Pectin - 20 grams.

Wash and dry the currants.

Wash the banana, peel and cut into pieces.

Wash the apple, dry it and cut it into pieces.

Wash the apricots, dry them, remove the pit and cut into pieces.

Remove the branches from the currants.

Pour the currants into the pan and mash a little.

Add banana pieces to the currants and stir.

Then add apple pieces and stir.

Add apricot pieces and stir.

Add 0.5 kg of sugar, water to the fruit and mix.

Bring fruit to a boil.

We will need pectin or a gelling mixture to thicken the jam.

Mix the remaining sugar and pectin.

Add sugar and pectin to the jam, stir, bring to a boil, cook the jam for 10 minutes, constantly skimming off the foam.

Place the hot jam into prepared jars and roll up or screw on the lids.

Red currant jam with fruits turned out beautiful in color, very tasty with a pleasant aroma of currants and fruits with a jelly consistency. Bon appetit and happy cooking!

Recipe 4: zucchini jam with red currants (with photo)

Unusual red currant jam can be prepared for the winter. Zucchini plays the main role in this jam, and red currants add pleasant sourness and unique color. The jam turns out to be tender, not cloyingly sweet and somewhat reminiscent of jam in consistency.

• Zucchini 1 kg;
• Red currants 400 grams;
• Sugar 1 kg.

Necessary products: zucchini, currants, sugar.

Wash the currants, remove the branches, and dry on a towel. Peel the zucchini and cut into small slices.

Grind the zucchini and currants in a blender (you can use a meat grinder). If desired, you can additionally rub the mass through a sieve to remove currant seeds.

Add sugar, mix well and put on low heat. The mixture must be stirred frequently so that the sugar is completely dissolved and the jam does not burn.

Bring the zucchini jam to a boil, let it simmer for 5-10 minutes. Then repeat the procedure 2 more times at intervals of 12 hours. Let the jam cool completely and pour into sterile jars. Close the lid. Store in a cool place.

Recipe 5, step by step: winter jam from apples and currants

The scarlet pulp of currants gives apple jam an amazing color and a unique tart flavor. The abundance of plant fiber increases its beneficial properties. The taste of the finished product depends on the ratio of fruits.

High-quality jam is prepared without adding water. In order for fruits sprinkled with sugar to release their juice more quickly, the dishes with them should be shaken from time to time. You can place it on the fire even with a small amount of liquid: gradual heating will greatly speed up the process.

Boiling in several stages will allow you to achieve a jelly-like consistency of the product.

For a 0.5 l jar:

• 300 g red currants
• 2-3 ripe apples
• 200 g granulated sugar

Peel red currant berries from the bunches and rinse in water. Let's pour them into a cauldron or stewpan - the dishes must have a non-stick bottom so that the workpiece cannot burn!

We also rinse the apples in water and cut them into quarters, removing the cores and seed pods. Cut each part into small cubes and pour into a container.

Add granulated sugar and mix everything carefully. Some chefs advise leaving berries and fruits in sugar for 1-2 hours so that they have time to release their juice, but during this time the apple slices will darken and become unattractive in appearance, so we immediately place the container on the stove and bring to a boil. Then reduce the heat and continue to simmer the jam until the apple cubes soften.

As soon as they become soft, but do not lose their shape, our jam is completely ready! Be sure to sterilize the jars over steam or scald them with boiling water along with the lids.

Pour the jam with apple pieces into a jar with a ladle and immediately seal it with a tin lid, and then roll it up with a key for preservation. If you have jars and lids with threads, then simply screw them all the way.

Let's check the preservation for strength by turning the jar on its side, and send it to the pantry or to the balcony until it cools completely, and then transfer it to the cellar or basement.

This jam simply harmonizes wonderfully with shortcrust pastry - make pies, baskets, etc. with it. Such aromatic pastries are sure to fly off the dish in an instant!

Recipe 6: tender currant jam with lemon (step by step)

• Red currants – 700 grams
• Lemon – ½ part
• Granulated sugar 350-400 grams

Place the currants in a colander and rinse under running water. Let the water drain and then free the berries from the branches. Pour the berries into a bowl and add sugar.

We turn on the immersion blender and grind the currants along with sugar. As a result, we get such a bright colorful mixture that you immediately want to try.

But, we leave it and set about preparing the second participant in our amazing redcurrant jam. We wash the lemon very well under running warm water, because we will use it together with the peel. Then cut off half and chop into pieces. Place in a blender bowl and grind into a paste.

The obtained result is sent to the currant-sugar mass.

And then we pour it directly into the container in which our red currant jam with lemon will be prepared. We put it on medium heat.

We don’t leave, but, armed with a wooden spoon, stir the future jam. Very soon foam will appear on it, which we immediately carefully collect in a cup.

After removing the foam, let our jam boil for literally 5-7 minutes and turn off the heat.

By this time, a sterile jar and a sterile lid have already been prepared (steam over steam). Transfer the hot contents of the saucepan into a hot jar and immediately roll up the lid.

An exquisite delicacy - red currant jam with lemon will wait for its time on the shelf. And in winter you will appreciate its sweet and sour taste!

Recipe 7, simple: thick red and black currant jam

A tasty and healthy delicacy that can be prepared at home is red and black currant jam for the winter. Rich in vitamin C and other microelements, this jam will support your immunity during the cold season. You can make tea or compote with jam; you can enjoy it by spreading it on bread or a roll; you can use it as a filling for pies, pies, and dumplings. Desserts with currant jam are also tasty and aromatic.

• 1 kg red currants
• 1 kg black currants
• 1 kg sugar

Sort through the currants, select dry leaves and debris, spoiled and dry berries. Separate the red currants from the branches. Rinse the berries in a colander with cool running water and allow excess liquid to drain.

You can grind the berries through a meat grinder or use a food processor. Place the berries in a bowl, add half the sugar and stir for 2-3 minutes at medium speed.

The result is a bright, appetizing, aromatic berry mass.

Pour the grated currants and sugar into a saucepan and, stirring, bring to a boil. Stir the jam constantly, making sure it doesn't run away.

After the currant jam boils, add the second half of the sugar and continue stirring. The sugar should dissolve. After boiling, the fire should be kept low, and after 5-7 minutes, turn off the gas completely.

Jars for sealing jam must be sterile, as are the lids. Hold the clean glass container over steam for 5-7 minutes; you can also heat the jars in the oven or microwave. The lids can be lowered into boiling water for a couple of seconds.

Carefully pour hot red and black currant jam for the winter into prepared jars. Screw the lids on tightly, tip over and wrap.

When the jam has cooled, this will happen in about a day, put it away for storage in the pantry or cellar.

Jam made from your favorite berries and fruits is a healthy and tasty homemade treat for adults and children around the world. If you love redcurrant jam, we will tell you right now how to make this delicious preparation in several ways. A recipe for making tender seedless jam awaits you, we will also tell you how make classic jam without sterilization and teach you how to make healthy berry preparations in five minutes.

Harvesting red currants at home is a real pleasure. However, an even greater pleasure is eating the sweet fruits of your labor with family and friends during the long and cold winter. To make the preparation successful, we suggest making currant jam from red currants for the winter: simple recipe according to the classic recipe will not take much of your time and effort. But the result will be amazing - your loved ones will surely appreciate it.

For this yummy you will need one kilogram of berries, 100 milliliters of water and one and a half kilograms of sugar.

1. Pour water over the berries, put on fire and boil. The fire must be intense enough and The boiling process lasts about five minutes.
2. At the second stage, the berries must be crushed with a blender or crushed in a mortar.
3. When the berries acquire the consistency of puree, they need to be covered with sugar- in small portions.
4. Now all that remains is to boil the berries to the consistency of jam: this will take you from 25 to 40 minutes.
5. To check the readiness of the jam, place a small amount of the product on a dry saucer. If the jam holds its shape, it means it's ready for canning.

Simple five-minute redcurrant jam

We already told you in five minutes. You can also prepare red currants using the same recipe. Or you can use the following method.

Take equal amount of berries and sugar for jam. Grind the washed and dried red currants in a blender, add sugar. Place the mass of aromatic berries on the fire and cook for 5 minutes. Turn on the heat to medium, and stir the mixture constantly while cooking. If the jam is not thick enough, you can boil it for another 5 minutes.

How to make seedless redcurrant jam: photo recipe

This is a rather labor-intensive method of making jam, but the preparation turns out to be very tasty and tender in consistency.

To prepare it you will need: a kilogram of berries, a kilogram of sugar and one glass of water.

So, let's start preparing redcurrant jam for the winter: this recipe is used by housewives all over the world, it is quite popular, and perhaps you have already tried the delicious jam that is prepared using it. We invite you to repeat it yourself and enjoy the taste of real homemade jam in the coming winter.

1. The berries for making jam are taken ripe, without damage and without stalks.
2. Fill the red currants with water and bring to a boil, turning on medium heat for this.
   
3. Remove the mixture from the stove, grind with a blender and then grind through a sieve.
4. Pour sugar into the tender and juicy mass, place on the stove and bring to a boil again.
   
5. Boil the jam for 30-40 minutes, remembering to monitor the intensity of the boil and remove the foam.
6. Check the readiness of the jam according to the instructions we described above.
   
7. The finished jam can already be added to desserts and baked goods and served with tea. Or you can seal this yummy in sterilized jars for the winter and enjoy the taste of summer in the next cold season.

Video: how to make delicious redcurrant jam for the winter

The recipe for live currant jelly allows you to prepare a fragrant, beautiful dessert and at the same time preserve all the beneficial substances of the summer berry, including vitamins (A, C, E), which are almost completely destroyed during cooking.

In this article you will find a recipe for live redcurrant jelly with step-by-step photos; you will learn what to do if currant jelly does not harden and how best to squeeze the juice with your hands or make currant jelly using a juicer. You will also read how to make red currant jelly with gelatin and thick assorted jelly from red and black currants.

How to make red currant jelly without cooking (recipe with photos step by step)

1. We collect currants. It is better to pick the currants when not all the berries have acquired a dark red hue. Such currants contain more pectin, and, therefore, they gel better.
2. Separate the twigs and leaves.
3. The sorted berries must be washed carefully. Then the berries must be dried on paper or cloth so that excess water does not get into the jelly.
4. The next stage is the most time-consuming. You need to squeeze the berries in portions with your hands through a double layer of gauze, a piece of tulle or even cotton fabric.
5. Experienced housewives claim that juice obtained using a juicer produces worse living jelly.
6. You can make a very tasty and healthy compote from the squeezes.
7. If seeds still get into the juice, it is better to strain it through a fine sieve.
8. Before adding granulated sugar, you need to measure how much juice is obtained; granulated sugar should be 1.5 to 2 times more. It is convenient to pour the juice into a jar, and then use the same jar to measure the sand. Any jar (if poured with a neck) will hold a little less sugar (approximately 850 g per 1 liter) than liquid, but this small error does not matter for the recipe.
9. Then you need to take a wide container (preferably glass, enamel or stainless steel) and pour all the juice into it. Add sugar in small portions and stir with a wooden spoon for 10-15 minutes. When all the granules have dissolved, add the next portion. This process can be divided into several times, allowing the workpiece to stand for 2-3 hours before adding sugar again, so the sand will disperse even better.
10. Jelly can be considered ready when it begins to settle on the walls of the dish and on the spoon, and a drop of jelly does not spread on a cold saucer.
11. We transfer the finished jelly into a sterilized jar and close it; in the cold it gels in 5-8 hours, the degree of hardness depends on the type of currant.
12. If there is enough sugar in the jelly, then it can be stored without refrigeration under a screw lid.

What to do if redcurrant jelly is not frozen

You should not expect the same thickness from live jelly as from a dessert prepared hot or with thickeners. The formulation can be cut with a knife not for such red currant jelly; the cold cooking method cannot achieve such gelling. In the refrigerator, the jelly will become thick in a few hours, but in a dessert bowl on the table it will quickly begin to spread. The advantages of this recipe are not in the density of the preparation, but in the amazing taste of fresh berries and vitamin supply.

However, you can also struggle with the consistency of the jelly. If all the sugar has already been mixed into the jelly, but it still flows from the spoon like liquid syrup, then you can add more sugar in small portions and continue stirring, leaving the jelly for 2-3 hours in between adding sugar. If this measure does not help, and there is a feeling that the sugar is not dissolving well, then you can warm the jelly a little over low heat and continue stirring, without boiling.

How to increase the density of live redcurrant jelly

The gelling properties of the workpiece can be increased in two ways:

Redcurrant jelly without cooking with gelatin

The dessert will be much denser if you make jelly with gelatin or another thickener (pectin, agar-agar). The technology for making jelly in this case changes slightly:

1. For 1 liter of juice, take 2 tablespoons of gelatin, dilute it in cold water and leave for 1 hour.
2. When the gelatin has dissolved, heat it up a little on the stove and stir in sand.
3. Add a warm solution of gelatin with sugar and 1 tablespoon of lemon juice to the red currant juice. Mix the mixture thoroughly and pour into jars.

Red and black currant jelly without cooking

The density of the jelly will increase if you prepare an assortment of two types of currants, because... There is a lot of pectin in black currants; the juice of this berry with sugar instantly solidifies, even without refrigeration. For a liter of red currant juice, take half a liter of black currant juice, mix the juices, and then prepare it like red currant jelly without cooking, a recipe for the winter will help you do everything correctly. You can use another procedure:

1. mix the sugar well in the red currant juice,
2. add blackcurrant juice and carefully mix the two juices,
3. Some housewives add half a glass of dry white wine to the juice mixture, so the sugar dissolves even better (however, such an alcoholic preparation can no longer be given to children).

Is it possible to squeeze jelly juice through a juicer?

Many housewives prefer to squeeze the juice through cheesecloth manually and claim that this way the product gels better. There is no scientific evidence for such a strategy, because even if the jelly, made using a modern unit, and not the old-fashioned way, does not harden, the reason may not be in the juicer, but in the variety of berries or the amount of granulated sugar. The housewife will find many advantages in the modern recipe for making red currant jelly without cooking; there is no loss of juice through the juicer, and very little pulp remains. In addition, the housewife saves her time and does not spoil her hands; they are not corroded by sour currant juice.

The recipe for making currant jelly using a juicer does not differ much from the classic method. The only difference is that the juice is obtained using a juicer from raw or preheated (to soften the peel) berries. Some versions of the recipe suggest mixing berry juice not with sugar, but with sugar syrup, which must first be prepared. This way the sugar will be better dispersed in the juice.