Nutritionists recommend white currants to children and people with a weakened body. So be sure to stock up on this healthy delicacy for the winter. A great option: make whitecurrant jelly. We share 15 best recipes!
1. Whitecurrant jelly – a classic recipe
The most popular and most basic option.
You will need: 1 kg of white currant, 1 kg of sugar, 80 ml of water.
Cooking: Put the currants in a colander and blanch in boiling water for 3 minutes. Rub soft berries through a sieve, mix with sugar and water. Boil for 10 minutes, put the jelly into prepared jars and roll up.
2. Whitecurrant jelly with agar-agar
It is convenient to wipe the berries through a sieve with a wooden spoon.
You will need: 3 kg of white currant, 30 g of agar-agar, 3 kg of sugar, citric acid on the tip of a knife.
Cooking: Grind currants in a blender, and then rub through a sieve. Mix the resulting puree with half the sugar and boil for 5-7 minutes over low heat. Pour in citric acid and the remaining sugar mixed with agar-agar. Boil everything together for 5 minutes and roll up.
3. Whitecurrant jelly without cooking
It’s healthy and very tasty!
You will need: 2 kg of white currant, 2 kg of sugar.
Cooking: Prepare currants, grind in a blender and wipe through a sieve. Mix the resulting berry puree with sugar and arrange in clean, dry jars. Sprinkle with a layer of sugar, tightly close the lids and put the jelly in the refrigerator for storage.
4. Whitecurrant jelly with pectin
During the cooking process, the berry mass should be stirred periodically.
You will need: 4 kg of white currant, 4 kg of sugar, 40 g of pectin.
Cooking: Pour currants with half the sugar and leave for 1 hour. Pass through a meat grinder and wipe through a sieve. Add the remaining sugar mixed with pectin and cook over low heat for 5 minutes. Arrange the jelly in prepared jars and roll up.
5. Whitecurrant jelly without sugar
Sour jelly goes perfectly with sweet waffles and cheesecakes.
You will need: 2 kg of white currant, citric acid at the tip of a knife, 20 g of pectin, 120 ml of water.
Cooking: Cover pectin with water and set aside for 10 minutes. Grind currants in a blender, rub through a sieve and bring to a boil. Pour in citric acid and, stirring constantly, pour in a thin stream of pectin blank. Boil for 5 minutes, put into prepared jars and roll up.
6. Whitecurrant jelly with gelatin
When using gelatin – pay attention to the date of manufacture.
You will need: 3 kg of white currant, 3 kg of sugar, 30 g of gelatin, 180 ml of water.
Cooking: Grind white currants in a blender and rub through a sieve. Add sugar, stir and leave for 1 hour. Pour gelatin with water and put aside for 15 minutes. Put the pan with berry puree on low heat and boil for 5-7 minutes. Remove from heat, pour in the gelatin blank, mix and spread the jelly in jars. Roll it up, turn it upside down and wrap it in a warm towel.
7. Whitecurrant jelly with vanilla
The density of jelly can be checked by dropping a little on a saucer.
You will need: 3 kg of white currant, 2 drops of vanilla essence, 2 kg of sugar, 50 ml of lemon juice.
Cooking: Set aside 500 g of currants, blanch the rest for 3 minutes in boiling water and rub through a sieve. Mix the resulting puree with vanilla essence, sugar and boil for 5 minutes. Add whole berries, lemon juice and cook for another 5-7 minutes. Divide the hot jelly into sterilized jars and roll up.
8. Whitecurrant jelly with lemon
Such a blank is stored for up to 10 months.
You will need: 3 kg of white currant, 2 lemons, 3 kg of sugar.
Cooking: Lemons scald with boiling water, dry with a towel and remove 1 tbsp. zest. Cut the lemons in half and squeeze out the juice. Grind currants in a blender and wipe through a sieve. Mix currant puree with sugar and zest, boil for 3 minutes. Add lemon juice and cook for another 5 minutes. Fill prepared jars with hot jelly and roll up.
9. Whitecurrant jelly with anise and cinnamon
You can tint the jelly with a small amount of turmeric or food coloring of any color.
You will need: 3 kg white currant, 3 kg sugar a, 0.5 tsp ground anise, 1 cinnamon stick, 200 ml of water.
Cooking: Pass currant berries through a meat grinder, and then wipe through a sieve. Boil water, add half the sugar, cinnamon stick and cook for 3 minutes. Catch the cinnamon and discard. Mix currant puree, syrup, remaining sugar and boil for 2 minutes. Pour in ground anise and continue to boil over low heat for another 5 minutes. Fill dry, clean jars with hot jelly and roll up.
10. Whitecurrant stevia jelly
An excellent jelly recipe for those who have given up sugar.
You will need: 2 kg of white currant, 2 tbsp. stevia extract, citric acid at the tip of a knife, 1 cup of water.
Cooking: Boil currants for 2 minutes in boiling water, drain in a colander, and then wipe through a sieve. Add water, citric acid, stevia and boil over low heat for 10 minutes. Fill the prepared container with hot jelly, roll it up and wrap it in a warm towel for a day.
11. Whitecurrant jelly with cornstarch
Starch should be mixed with cold water.
You will need: 1.5 kg of white currant, 1.5 kg of sugar, 3 tbsp. corn starch, 120 ml of boiled water.
Cooking: Pour white currants into boiling water and boil for 3 minutes. Rub soft berries through a sieve, add sugar and boil for 10 minutes. Mix starch with water and pour in a thin stream into the jelly. Boil for 5 minutes, put in a prepared container and roll up.
12. White and red currant jelly
If there is no blender, then use a meat grinder or just mash the currants with a mortar.
You will need: 500 g of white currant, 500 g of red currant, 1 kg of sugar.
Cooking: Grind currant berries in a blender and wipe through a sieve. Add sugar, mix and leave for 30-40 minutes. Boil for 5 minutes, arrange in sterilized jars and roll up.
13. Thick whitecurrant jelly with oranges
You can add some orange or lemon zest if you like.
You will need: 2 kg of white currant, 3 oranges, 2 kg of granulated sugar, 5 tbsp. lemon juice.
Cooking: Scald oranges with boiling water, peel and cut into slices. Grind currants and oranges in a blender. Rub the resulting mass through a sieve, mix with sugar and boil for 10 minutes over low heat. Pour in the lemon juice and continue to simmer for another 5-7 minutes. Fill clean, dry jars with hot jelly and roll up.
14. Whitecurrant jelly with whole berries
For best results, use freshly picked currants.
You will need: 4 kg of white currant, 3 kg of sugar, 0.5 tsp. citric acid, 150 ml of water.
Cooking: Set aside 1 kg of currants, and blanch the rest in boiling water for 3 minutes and rub through a sieve. Mix the resulting puree with sugar, water and boil for 10 minutes. Pour whole berries, remove from heat and leave covered for 30 minutes. Bring to a boil, add citric acid and cook for another 5 minutes. Divide the jelly into jars and roll up.
15. Whitecurrant jelly in a slow cooker
You can cook jelly in the “Extinguishing”, “Simmering” and “Baking” modes.
You will need: 2 kg of white currant, 2 kg of sugar, 20 g of pectin, vanillin on the tip of a knife, 1 glass of water.
Cooking: Set aside 500 g of currants, blanch the rest of the berries in boiling water for 3 minutes, and then wipe through a sieve. Mix the resulting puree with whole berries, water and half the sugar. Put the workpiece in the multicooker bowl, close the lid and activate the “Baking” mode for 30 minutes. Add vanilla and remaining sugar mixed with pectin. Close the lid and cook on the same mode for another 10 minutes. After the beep, spread the jelly into jars and roll up.