Cold red currant jelly

Red currant is a berry that is often used to make jams, jellies, and fruit puddings. Currant fruits are distinguished by a recognizable sour-sweet taste. Culture grows in the main regions of Eurasia. Uncooked red currant jelly for the winter is prepared according to different recipes, using additional ingredients.

The benefits of raw red currant jelly for the winter

Raw currant jelly in terms of benefits is comparable to the effect of fresh berries on the human body. Proper preparation makes the product not only tasty and healthy, but also able to be stored for a long time.

Currant berry jelly is prepared without additional cooking and left for the winter. In the cold season, such a vitamin preparation helps to increase the body's immune forces, as well as prevent the development of many diseases.

  1. Red berry contains unique substances called coumarins. Thanks to this property, the quality of blood clotting improves. This helps to avoid blood clots, which is why red currants are often recommended for improving blood circulation.
  2. Antioxidants and a high content of vitamin C make currant preparations useful for the prevention of colds, and also contribute to the prevention of vitamin deficiency.
  3. Trace elements, vitamins and useful elements help to restore the activity of body systems at different stages of rehabilitation after illness.
  4. Fiber activates digestion processes, helping to cleanse the body of toxins and harmful substances.
  5. Red currant has a rejuvenating effect. Regular use improves the condition of hair, nails, the upper layer of the epidermis.
  6. The berry has diuretic and choleretic properties. These influences help to avoid edema, to activate the activity of the main filtration organ of the body - the liver.
  7. Pectin, which is contained in red currants, helps to maintain the natural state of cells and activates regeneration processes.

Cold-prepared red currant jelly normalizes the activity of brain cells when consumed regularly.

Features of making red currant jelly without cooking

Heat treatment of any fruit will reduce the benefits. Experts say that ascorbic acid under the influence of high temperatures significantly changes its structure, so the cold cooking method is more in demand.

For jelly, a ripe berry of a rich shade is collected. The ripening time depends on the climatic conditions of the region. As a rule, the culture does not ripen evenly. The fruiting period stretches from mid-July to mid-August. Some late-ripening varieties can bear fruit until the end of August.

Important! Red currants ripen 1 to 2 weeks earlier than black currants planted in the same area.

The composition of red currant is known for its natural pectin content. This substance is a natural thickener, so berry jelly does not need any special ingredients to create structure.

Jams and preserves are recommended to be prepared from fresh fruits. Berries that have been stored for a long time give off juice and become unusable.The juice remains a binding component during preparation: due to its properties, the workpiece acquires a jelly-like shape and is stored after preparation.

The peculiarity of the berry lies in the fact that even with the most accurate collection, small twigs and petioles remain among the fruits. Before preparing the jelly, the fruits are sorted out and excess elements are removed. The berries are washed by soaking in warm water for 10 minutes. Then shake and spread on a towel so that the excess liquid is absorbed.

Red currant recipes without cooking

Uncooked jelly from berries such as red currants is prepared for the winter in any of the available ways. Some of them allow the use of juicers or blenders. In this case, it is necessary to carefully separate the juice from the resulting cake.

The types of jelly recipes are divided into several groups:

  • with or without gelatin, agar-agar;
  • without additional cooking or by boiling until the sugar is completely dispersed, followed by cooling.

A simple recipe for red currant jelly without cooking

To prepare red currant jelly without boiling, products are taken as ingredients in a standard proportion: for 1 kg of sugar - 1.2 kg of currants.

Prepared fruits are passed through a meat grinder. The resulting cake is laid out in a loose layer on gauze or a clean cloth folded in half, crumpled, squeezed out the juice and drained separately. The cake remaining after pressing is removed for further use.

Juice, sugar are mixed, insisted until the crystals are completely dissolved. When insisting, the container is covered with a clean lid or towel. After complete dissolution, the workpiece is left at room temperature for 12 hours.

Advice! Used squeezed red currants are suitable for making homemade drinks.

Red and white currant jelly without cooking

Currant berries are prepared, then covered with sugar, topped up with 1 glass of water per 1 kg of berries. With a crush or spoon, knead the currants and leave until the sugar dissolves. After 3 - 4 hours, the resulting liquid is drained and filtered.

Gelatin (2 g) is soaked until swelling, then mixed with the resulting liquid. The gelatin and syrup are stirred vigorously and put into the refrigerator.

Calorie content

The cold red currant jelly recipe uses less sugar. The gelling components of the fruit help to maintain the density of the cooked dish. Sugar enhances and emphasizes the natural taste of red currants.

The main share of calories comes from sugar. Jelly, prepared according to the classic recipe in a cold way, has an indicator of about 245 kcal. The mixture consists of proteins and carbohydrates, while the carbohydrate index exceeds 80%.

Shelf life and storage conditions

Homemade products can be stored under optimal conditions for several years. The mixture is stored in the refrigerator without additional heat treatment.

With the subsequent sterilization of cans, the workpiece can be stored from 6 months to 2 years. Sterilization refers to the heat treatment of storage containers. They are processed using one of the selected methods:

  • using steam;
  • in the oven;
  • by boiling.

The prepared mixture is laid out in jars, then put away for storage. Conditions of detention vary. On the lower shelf of the refrigerator, jars are stored from 6 months to 1 year.

On the racks of the basement, the workpieces are stored without loss in glass jars for up to 2 years. At the same time, it is taken into account that the sun's rays should not fall on the banks. In addition, home preservation is not stored near heating appliances, which are sometimes used to heat potatoes during especially cold seasons. It is also not recommended to freeze the workpieces: the best saving option is considered to be storage with air temperature control, which fluctuations can cause fermentation or mold of the product.


Uncooked red currant jelly for the winter is a unique and healthy product. The jelly-like structure is liked by adults and children, regular use of the jelly product avoids colds and increases the immune defense.

Reviews of red currant jelly without cooking

Petrova Marina Alekseevna, 56 years old, Novosibirsk
I have been making jelly for many years now: I take red currants, but I cook without water. I got the recipe from my mother-in-law. At first, she kept blanks of such jelly in the basement and used them only when someone from the family started to get sick. But over time, the recipe has become an indispensable element on our table. Now the granddaughter asks to get a "yummy" to add to Sunday pancakes or to drink tea with buns. I am very happy about this, because I think that self-made viscous jam is much healthier than store-bought "worms" and "toffee".
Faleeva Irina Igorevna, 33 years old, Novoselovo
Red currant is our family's favorite berry. The beneficial properties of the fruit can be listed for a very long time. For us, berry jam without additional cooking helps to stay away from colds in winter or early spring, when epidemics begin. We buy red berries in the middle of summer and start making harvests. My advice for storage: pour the jelly into small glass jars. Small portions are eaten faster and are easier to store.

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