Tasty red currant jelly is a great addition to tea with a pie. Let's take a closer look at the recipes for this workpiece.
Contents
Preparation red currant jelly It occupies a worthy place among winter blanks. A colorful and smelling dessert is easy to prepare and can do any mistress. Jam's workpiece takes less time than harvesting. A feature of different varieties of currants in the percentage of pectin, which affects the density of jelly workpiece.
The technology for making jelly can be different. Each mistress should choose her favorite recipe on her own. To help you decide, we have selected 5 best step -by -step recipes.
Preparation of red currant jelly without cooking
- The berries of red currant in the composition of a plentiful amount of acids and gelatinating substances. Thanks to this, the workpiece has a long shelf life. The manufacture of berry jelly is divided into cooking and a cold method.
- The collected berries of red currants must be previously cleaned of branches and leaves. Deformed or spoiled berries are also better not to use. Currant is washed in cold water. Then the berries are leaning back to a colander.
- To obtain a transparent beautiful consistency, you need to very carefully separate the mashed potatoes from the berries. Berry pulp does not need gross spin. There is enough mass, which itself stands out with certain manipulations.
The number of components:
- Red currant - 600 g
- Sugar - 900 g
The phased preparation of red currant jelly:
- Rinse the ripe berries of red currants with running water. With the help of a colander or paper towels, save currants from excess moisture.
- To separate the berries from the twigs, use the fork. We select and throw away the spoiled berries.
- Pour the berries into a deep container and transfer in mashed potatoes on the principle of boiled potatoes.
- There should not be entire berries in the mashed mass.
- In a segment of nylon fabric or gauze in small portions, pour the berry mass and squeeze the transparent liquid. We throw the remaining cake or leave for compote. Gauze must be changed or rinsed.
- In thick currant juice, fall asleep sugar. Mix and leave for half an hour at rest so that the grains of sugar melted.
- Sterlize cans and lids for rolling. Let them dry. It is best to cook small jars with self -extinguished lids.
- Distribute jelly to banks and roll up. Optimal storage conditions in a dark cool place.
On a note: To form the consistency of marmalade, part of the cans can be covered with multi -layer parchment. The breathing coating will contribute to the evaporation of moisture and the fastest desolation. Such a jelly is stored only in the refrigerator.
- If a red currant jelly is properly prepared, then begins to harden as the berry mass cools. Too liquid consistency must be additionally boiled for several minutes.
- For quick thickening jelly, it is better to cook in a wide bowl. In this case, evaporation will occur faster.
- There should be more sugar for thick mashed potatoes than puree mass.
Red currant jelly in combination with black currant
The combination of red currant with other varieties gives jelly new notes. White, yellow, blackcurrant is suitable. The largest number of gelatinating substances is contained in red and white currants.
The number of components:
- Assorted red and black currants - 1 kg
- Sugar - 500 g
The phased preparation of red currant jelly:
- Since the preparation of jelly requires a certain time, it is advisable to start with sterilization of cans. The prepared dessert is laid out only in dry containers.
- The harvesting of the berries begins with washing. Pure currants are freed from stalks and leaves.
- Prepared berries must be ground. The juicer will perfectly cope with this task. Also, the berries can be rareded by a wooden flea market and passed through a sieve. The berry husk can be added to the compote.
- For proper preparation of proportions, the resulting juice is better to weigh. Sugar is added at the rate of 100-150 g per 100 ml of juice.
- Thick sweet juice moves to the pan and is placed on the fire. The berry mass must be stirred constantly, until sugar grains are completely dissolved.
- The resulting mass can be poured into banks. If the consistency is too liquid, then boil a few more minutes.
Preparation of redcurrant jelly cold
The number of components:
- Red currant - 1.5 kg
- Sugar - 1.2 kg
The phased preparation of red currant jelly:
- The washed berries are separated from twigs and leaves. We spread on paper towels.
- With the help of a juicer, squeeze the juice out of currant. Locked the obtained cake again. This principle of extrusion of juice is usually called cold.
- Place the berry liquid in a stainless pan and add sugar.
- Bring the juice to a boil and boil for 10 minutes on low heat. In the process of cooking, a large number of foam will be released that must be removed. Gradually, the mass will thicken.
- Jelly Distribute to the jars and twist the lids. In this case, nylon covers are quite appropriate.
- Store preservation in the same conditions. With prolonged overheating, jelly may deteriorate.
Boiled jelly made of red currants
The number of components:
- Red currant - 1 kg
- Sugar - 1 kg
- Water - 150 ml
The phased preparation of red currant jelly:
- Separate whole berries of currants from twigs. Rinse the dirt with running water.
- Pour the berries into the pan for cooking and pour hot water. Boil.
- Currants are cooked with constant stirring. Under the influence of temperature, the berries will begin to crack and secrete juice. After 10 minutes, remove from the stove.
- Pour the currant in parts into a sieve and grind a convenient device into liquid puree.
- We attach sugar and mix. We pour again into the pan and put it on the fire. It is important that the fire is minimal, otherwise the gelatinating components will not work. After 5-10 minutes of boiling, the sugar should dissolve, and excess moisture evaporates.
- Jelly In hot state, it is poured into banks and rolls. It is advisable to wrap the containers for a day. After a few hours, jelly will become a marmalade consistency.
Redcurrant jelly with the addition of gelatin
The number of components:
- Red currant - 0.5 kg
- Sugar - 1.5 cups
- Gelatin - 10 g
- Water - 2 tbsp. l.
The phased preparation of red currant jelly:
- We fill up the currant into the container and fill it with cool water. We throw it to a colander.
- In small portions, pour currants into the sieve and rub out any convenient device. We throw cake along with grains and twigs.
- In a wiped consistency we fill in sugar. The amount of sugar indicated in the recipe is designed for the weight of currants before processing. For taste preferences, you can sweeten it stronger.
- Pour the sweet berry mass into a pan and put it on the fire. The task is to heat a little, but do not boil. Carefully knead sugar.
- We cover gelatin for half a centimeter with cold water, place in a water bath and knead to a liquid state.
- With constant stirring, add jelly to currant. The warm mass is quickly poured into sterilized jars.
Red currant jelly Not only adorning tea drinking, but will also become your reliable assistant in the preparation of flour products. Red currant jelly Used to fill sweet pastries, added to ice cream and cocktails. Compots are cooked from berry cake.
