- 1 Benefits of red currant jelly
- 2 How to cook red currant jelly
- 3 Red currant jelly recipes for the winter
- 4 How much red currant jelly freezes
- 5 Why does red currant jelly not freeze
- 6 Why did the red currant jelly darken
- 7 Calorie content
- 8 Storing red currant jelly
- 9 Conclusion
Every housewife must have a recipe for red currant jelly for the winter. And preferably not one, because the sweet and sour red berry is very popular and grows in almost every summer cottage. You can't eat a lot of fruits in their natural form. And where, if not in useful workpieces, to process the surplus of a large harvest.
Benefits of red currant jelly
Everyone knows about the benefits of red currant, but still it will not be superfluous to repeat that this culture is also recognized as hypoallergenic. That is, it can be consumed by small children, pregnant or lactating women. But, of course, without fanaticism, since any useful product is good in moderation. Red currant jelly contains a large amount of trace elements and minerals, and young children will prefer this delicacy to natural currants. The delicate consistency of jelly has a beneficial effect on the gastric mucosa. And even if everything is in order with health, evening tea with bright and tasty jelly will make the evening even more cozy and homey.
How to cook red currant jelly
Making red currant jelly at home is very simple. This wonderful product is obtained even by an inexperienced housewife. After all, the pulp of a red berry contains a large amount of a natural gelling substance - pectin. The main condition for success is quality products. Before cooking, the fruits must be sorted out, debris and rotten fruits must be removed, and washed well. The base of the jelly is juice, which is extracted by any available means. Kitchen appliances will help you with this. The most convenient is a juicer, thanks to which you can get pure juice literally at the touch of a button. Also, the fruits are crushed in a blender or meat grinder, and then rub the mass through a fine sieve, squeeze through cheesecloth. For some recipes, you will have to blanch the fruits in a small amount of water, and after cooling, separate the juicy mass from the cake.
There are a lot of various recipes for making a sweet and healthy dessert. Thanks to them, you can get a product of various textures - from slightly gelled to very thick. And which of these recipes came to taste more, the household will decide.
Red currant jelly with gelatin
This recipe for red currant jelly with gelatin is quick and requires minimal heat treatment, so vitamins are retained in the jelly. It will require:
- 1 kg of red currant;
- 500-700 g of sugar (depending on the type of culture and taste preferences);
- 20 g of instant gelatin;
- 50-60 ml of water.
The cooking method is simple:
- First, you need to fill the gelatin with water so that it has time to swell. Then put the container with gelatin in a water bath and dissolve it.
- Extract juice with pulp from the washed and sorted currants.Pour into a pan with a wide bottom (in such a dish the cooking process will be faster), add sugar there.
- Put on fire and bring to a boil with constant stirring. Reduce the heat to a minimum, pour in a thin stream of gelatin, not forgetting to stir.
- Without bringing to a boil, keep the mass on low heat for 2-3 minutes and pour into sterilized jars or jelly molds.
- The jars are closed with lids only after the jelly has completely cooled down.
Red currant jelly with agar-agar
The usual and familiar to all gelatin can be successfully replaced with agar-agar. This natural seaweed extract will help transform red currant jelly into a denser substance, and the process of curing the dessert will be much faster. In addition, a vegetable thickener, unlike an animal, can be boiled, cooled, and reheated.
To prepare this delicacy, the set of products is as follows:
- 1 kg of ripe red currant;
- 650 g sugar;
- 8 g agar agar;
- 50 ml of water.
- Transfer the sorted and washed currants to a saucepan with a thick bottom, add granulated sugar, mash with a potato grinder.
- When the fruits release the juice and the sugar begins to dissolve, turn on medium heat and bring the mixture to a boil. Then reduce heat and cook with constant stirring for 10 minutes.
- After that, cool the mass slightly and rub through a sieve, separating the berry puree from the seeds and cake.
- Dissolve agar-agar in water, mix. Add fruit puree to it, stir again and turn on the fire. After boiling, cook over low heat for 5 minutes. The foam formed during the cooking process must be removed.
- Pour hot dessert into sterilized jars, and after cooling, close with a lid.
If you suddenly want to experiment with tastes and add a new ingredient, for example, an orange, you can melt the jelly, add a new product to it, boil it and pour it into molds. Even after such a thermal procedure, the gelling properties of agar-agar will not weaken.
Red currant jelly with pectin
The following recipe for thick red currant jelly contains another type of thickener - pectin. Yes, exactly the substance that is found in berries. It perfectly removes toxins and toxins from the body, lowers cholesterol levels, contributing to gentle cleansing of the body. By the way, pectin is considered the most popular thickener due to its health benefits and ease of use. In addition, pectin is able to slightly increase the volume of the finished dessert, as it absorbs up to 20% of water. Paired with the acid contained in red currants, it hardens quickly.
The following ingredients are used for this recipe:
- 500 g red currant;
- 150 g granulated sugar;
- half a glass of water;
- 5 g of pectin.
The cooking method is simple:
- Mix pectin with water, stir until the solution thickens.
- Combine the prepared berries with sugar, put the pan on the fire and boil for 2-3 minutes.
- Rub the slightly cooled mass through a fine sieve.
- Add pectin to the berry puree (the temperature should not drop below 50 ° C), bring the mass to a boil and simmer over low heat with constant stirring for no more than 5 minutes.
- Transfer to sterilized jars.
Red currant jelly with gelatin
Delicious currant jelly can be made from red currant using a recipe that uses jellix as a thickener. On the basis of it, the dessert also solidifies quickly. But jaundice can be different, and this must be taken into account when using. The package of this substance always indicates the percentage of the fruit and berry base and sugar. In the case of making red currant jelly, the proportions will be as follows:
- "1: 1" - 1 kg of sugar should be taken for 1 kg of berry mass;
- "2: 1" - 1 kg of red currant puree will need 0.5 kg of sugar.
- 1 kg of red currant berries;
- 500 g sugar;
- 250 g of water;
- 1 package of zhelix "2: 1".
Preparing a delicacy is easy. Mixed with 2 tbsp. Is added to the berry puree. l. sugar gelatin and bring to a boil. Then add the remaining sugar and cook for about 3 minutes.
Red currant jelly recipes for the winter
Red currant jelly in winter is an excellent prophylactic agent for colds and a way to increase immunity. This vitamin dessert will always come in handy in the cold season also because it is well stored.
A simple recipe for red currant jelly for the winter
Making red currant jelly for the winter using this simple recipe will not take much time. In addition, it turns out to be quite thick and moderately sweet. For cooking, you need a minimum set of ingredients:
- 1 kg of red currant;
- 0.8 kg of granulated sugar;
- 50 ml of water.
- Transfer the clean fruits to a saucepan and sprinkle with sugar.
- When the berry has released the juice, add water and put the pan on fire.
- After boiling, make the heat to a minimum and cook for 10 minutes, stirring constantly.
- Wipe the slightly cooled mass through a sieve, boil again and immediately pour into sterilized jars.
Thick red currant jelly
Thick currant jelly is a very popular delicacy, which, due to its consistency, can be used as an excellent addition to fresh cottage cheese, pancakes, cheese cakes, toasts, as a decoration for finished baked goods. How to make thick red currant jelly is shown in detail in the video:
Red currant jelly without sterilization
Natural red currant delicacy without sterilization is good because it can be stored in the refrigerator during the winter period. In addition, more vitamins are retained in the product that has not undergone heat treatment. This recipe makes red currant jelly without gelatin or other thickeners. For 1 liter of juice, take 1 kg of sugar and mix until it is completely dissolved. After that, the mass is packaged in clean cans and placed in the refrigerator. Thanks to the gelling properties of natural pectin, the mass becomes thick. Sugar serves as an excellent preservative.
Red currant jelly with orange
The unusual union of orange and red currant will delight in winter with a real explosion of taste and aroma. The product has a beautiful color and thick consistency. For cooking you need:
- Grind 1 kg of red currant fruit and 2 medium oranges (remove the seeds beforehand).
- Add 1 kg of sugar to the berry-citrus puree and put on low heat, bring to a boil.
- Stir constantly and cook for about 20 minutes.
- Quickly pack in sterile jars and seal.
To give this jelly an oriental flavor, you can add a cinnamon stick, some cloves and nutmeg to this jelly. The spicy mixture must be tied in cheesecloth and dipped into a boiling mass, and removed before the end of cooking.
Red currant jelly with twigs
The fruits of the red currant are small, tender and it is rarely possible to cut them off the branch without crushing.The process is especially annoying if in this way you have to sort out the whole basin. Therefore, many housewives are in no hurry to overload themselves with work. And rightly so. The crop only needs to be cleaned of sticks and leaves (it doesn't matter if a few small leaves go unnoticed). You can blanch or boil the berries directly with the branches, because in the process of rubbing through a sieve, all the cake is perfectly separated from the juicy part.
Liquid red currant jelly
Yes, there are not fans of thick jelly. Therefore, in order for the resulting red currant jelly to have a liquid consistency, no thickeners should be added to it. As a basis, you can take a simple recipe for red currant jelly with cooking, but the amount of water in it needs to be increased, and the amount of sugar should be slightly reduced.
Red currant jelly with seeds
This recipe also shortens the cooking time, since it only involves chopping the fruit, the process of separating the cake from the pulp is omitted. The jelly turns out to be thick and tasty, and small bones are a small problem if the berry mass is thoroughly chopped in a blender. The proportions of the ingredients are the same as in a simple recipe.
Red currant jelly with watermelon
Red currants go well with other berries and fruits. Watermelon will help to add a touch of freshness to the sweet and sour fruit. Cooking this seemingly exotic delicacy, in fact, does not differ in complexity:
- Take 1 kg of red currant fruits and watermelon pulp (seedless).
- Sugar in the ratio to currants 1: 1.
- Sprinkle the fruits with sugar, mash, add pieces of watermelon, mash again.
- Put on the stove, after boiling, reduce the heat to a minimum and, with constant stirring, cook for 30-45 minutes.
- Wipe the slightly cooled mass through a sieve, transfer to jars. Close with lids after cooling completely.
How much red currant jelly freezes
Many factors influence the setting time of jelly. This is the presence of a thickener, the temperature in the room where the jelly cools down, the recipe composition, and even a variety of red currants - after all, some have more pectin, while others have less. As a rule, simple jelly finally hardens within 3-7 days. With agar-agar, thickening begins during the cooling process, when the temperature of the dessert has reached 45 ° C. Therefore, if the ratio of the ingredients is correct, there is no need to worry, you just need to wait a little.
Why does red currant jelly not freeze
Sometimes it happens that the red currant jelly does not thicken. This happens in case of non-compliance with the cooking technology, for example, when gelatin boiled along with berry puree. The product hardens poorly even if the proportions of the ingredients are not observed, for example, if the liquid content is more than it should be. Also, problems may arise with expired or low-quality gelling ingredients - gelatin, gelatin, etc.
Why did the red currant jelly darken
Typically, the treat has a bright red color. But if you do not observe the cooking time, then the overcooked product will have a dark color. Also, the color changes to a darker color if the jelly contains dark-colored berries, for example, blueberries.
The calorie content of the product directly depends on the recipe. 100 g of simple red currant jelly contains about 220 kcal. The more sugar, the more high-calorie the product turns out. Thickeners also have calories:
- agar agar - 16 kcal;
- pectin - 52 kcal;
- gelatin - 335 kcal.
Storing red currant jelly
The shelf life depends on the cooking technology.
- Heat treatment allows the product to be stored for almost 2 years. Sealed jars can be stored even at room temperature, but out of the reach of sunlight.
- Raw jelly is stored during the winter and only in the refrigerator - on the bottom shelf. The maximum keeping quality of such a product is 1 year.
It is best to pack sweet dessert in small glass containers so that the started jar does not stand open for a long time.
The recipe for red currant jelly for the winter will help not only to please the family with a delicious delicacy in the cold season, but also strengthen the immune system. The addition of a variety of ingredients and preparation methods will satisfy any need. Those with a sweet tooth, fasting, and weight watchers will be happy. The only limitation for dessert is the amount eaten at one time. Do not forget that excess sugar leads to weight gain.