One of my favorite winter preparations since childhood is thick and fragrant redcurrant jelly. This is an excellent independent dessert for tea, an addition to pancakes and cheesecakes or a filling for pies. We tell 15 best recipes how to cook it!
1. Redcurrant jelly with gelatin
Choose this recipe if you want a very thick jelly.
You will need: 2 kg red currants, 2 kg sugar, 1 tbsp. gelatin, 1/2 cup water.
Cooking: Remove the twigs, rinse the currants and grind it with sugar in parts in a blender. Leave the puree for an hour. Dissolve gelatin in water according to the instructions, pour it into the puree and mix again until dissolved. Pour the jelly into sterilized jars and roll up.
2. Redcurrant jelly without sugar
An excellent jelly for those who follow their figure.
You will need: 1 kg of red currant, 100 ml of water, 10 g of gelatin.
Cooking: Pour gelatin with water and let it swell according to the instructions. Remove the twigs, rinse the berries and boil for 5 minutes over medium heat. Grind the currants through a sieve, mix with gelatin and warm for another 3-5 minutes. Roll the jelly into sterile jars.
3. Five-minute redcurrant jelly
A favorite recipe for housewives who value their time.
You will need: 1 kg of red currant, 1 kg of sugar.
Cooking: Remove debris and twigs, rinse currants and mix with sugar until completely wet with juice. Boil the workpiece for 5 minutes over low heat, stirring and not bringing to a boil. Immediately rub the currants through a sieve, send them to the stove again, this time bring to a boil and roll them into sterile jars.
4. Redcurrant jelly without cooking
A very convenient option when you do not want to stand in the heat at the stove.
You will need: 1 kg of red currant, 1 kg of sugar.
Cooking: Separate the currant berries from the twigs and, using gauze folded in layers, squeeze out all the juice from them. Gradually, with an interval of 10 minutes, add all the sugar a few tablespoons at a time. Stir constantly. It is important that before a new portion of sugar, the previous one dissolves. Roll the jelly into sterile jars.
5. Redcurrant jelly without gelatin
The advantage is that you can cook such jelly to any density.
You will need: 1 kg of red currant, 1 kg of sugar, 100 ml of water.
Cooking: Add water to the washed currant, boil for 10-15 minutes, and rub the berry through a sieve. Add sugar to the resulting puree, and boil for another 10 minutes after boiling, stirring. Pour the jelly into sterilized jars and roll up.
6. Redcurrant jelly with agar-agar
Agar-agar is a vegetable gelling ingredient that is great for desserts and jams.
You will need: 1 kg of red currant, 8 g of agar-agar, 3 cups of sugar, 50 ml of water.
Cooking: Remove the twigs, rinse the currants, sprinkle with sugar and boil for 10 minutes over medium heat. Pass through a sieve. Separately, dilute the agar-agar in cold water and pour into the berry puree. Stir and boil for another 5 minutes over low heat. Pour the jelly into sterile jars and roll up.
7. Redcurrant jelly with pectin
Red currants already contain pectin, so we just enhance the effect.
You will need: 1 kg of red currant, 1.5 cups of sugar, 1 cup of water, 10 g of pectin.
Cooking: Mix pectin with water and leave to swell according to the instructions. Remove the twigs, rinse the berries, mix with sugar and boil until it dissolves over medium heat. Grind the currants through a sieve, mix the puree with pectin, and boil for another 5 minutes on minimum heat. Pour the blank into sterile jars and roll up.
8. Redcurrant jelly with sprigs
You can leave the twigs, because the jelly still needs to be ground.
You will need: 1 kg of red currant, 1 kg of sugar, 1 lemon.
Cooking: Pour currants with sugar, leave for 10 minutes and put on the stove. Add lemon juice and zest, and cook the workpiece for about 10 minutes, stirring occasionally. Grind the mass through a sieve, bring to a boil again and roll into jars.
9. Redcurrant jelly with mint
A refreshing mint shade will appeal to all lovers of unusual tastes.
You will need: 1 kg red currantus, 1 kg of sugar, 1 bunch of mint.
Cooking: Squeeze juice from currants with gauze or in any convenient way. Add sugar, stir and bring to a boil. Add chopped mint, cook for another 5-10 minutes and remove the foam with mint leaves floating up. Pour the jelly into sterile jars and roll up.
10. Redcurrant jelly with orange
Just as incredibly delicious!
You will need: 2.5 kg of red currants, 700 g of oranges, 2 kg of sugar.
Cooking: Remove the twigs and pass the currants through a meat grinder or juicer. Do the same with oranges, and mix both masses. Add sugar, boil the jelly almost to a boil and roll it into sterilized jars.
11. Redcurrant jelly with gelfix
If there is no juicer, then use a blender or squeeze the juice through cheesecloth.
You will need: 1.5 kg of red currant, 0.5 kg of sugar, 1 bag of gelfix.
Cooking: Remove the twigs, rinse the berries and run them through a juicer. Heat the juice on the stove, add gelfix and a few tablespoons of sugar. While stirring, bring the jelly to a boil, add the rest of the sugar and boil for another 3-5 minutes until it dissolves. Pour the jelly into sterile jars and roll up.
12. Redcurrant jelly without water
Due to the fact that there is no water and gelling additives, such jelly is best stored.
You will need: 1 kg of red currant, 1 kg of sugar.
Cooking: Remove the twigs, soak the berries in water for 2 hours, rinse and let them dry in a colander. Mix red currants with sugar, leave for half an hour, mix again and bring to a boil over high heat. Boil the jelly for 5 minutes, stirring, rub through a sieve and roll into sterile jars.
13. Redcurrant jelly with starch
Any starch is suitable – it does not give taste, but only density.
You will need: 1 kg of red currant, 600 g of sugar, 200 ml of water, 2 tbsp. starch.
Cooking: Pour the washed currants with water, add sugar, boil until it dissolves and rub the mass through a sieve. Bring to a boil again. Dilute starch in water, pour in and mix. Boil the jelly for a couple more minutes, stirring, and roll into sterilized jars.
14. Red and black currant jelly
A mixture of two types of currant gives a richer color and taste.
You will need: 1 kg of red currant, 1 kg of black currant, 1 kg of sugar.
Cooking: Remove the twigs, rinse the currants and squeeze out the juice with gauze. Add sugar and cook everything over medium heat, stirring, until it dissolves. But don’t boil. Pour hot jelly into sterilized jars and roll up.
15. Redcurrant jelly with apples
For an even brighter taste, add a little ground cinnamon.
You will need: 500 g red currants, 700 g apples, 1 kg sugar, 75 ml water.
Cooking: Remove twigs and wash redcurrants. Peel and thinly slice the apples, put everything in a saucepan, cover with water and cook for 15 minutes. Add half a glass of sugar, boil for another 5 minutes, grind everything with a blender and rub through a sieve. Add the rest of the sugar, boil the jelly for another 15 minutes over low heat and roll it into sterile jars.