TOP 5 recipes for making red currant jam 5-minute like jelly

Homemade fruit and berry preserves replenish the body with amino acids and vitamins, which are often deficient in early spring and winter. Red currants have a lesser flavor and aren't as juicy as black berries, but they contain minerals and ascorbic acid. These brightly colored berries are used to make sauces, syrups, fruit drinks, and marmalade. Thanks to the pectin, "5-minute" red currant jam resembles jelly; the recipe usually doesn't include agar-agar or gelatin. The dessert thickens on its own, becoming translucent and beautifully colored.

The specifics of making "Five-Minute" red currant jam and jelly

To ensure the product is tasty, aromatic, and has a long shelf life, you need to adhere to the proportions specified in the recipe and use ripe fruit.

Selecting and preparing berries

Before making jam, sort the currants, remove any leaves, twigs, and debris, cut off the stems, and discard any rotten berries. Place the berries in a colander, rinse thoroughly under the tap, and drain on paper towels to dry.

Sterilization of containers

Pour the jam into a glass container. Choose jars without chips or cracks, wash them with mustard and baking soda, and sterilize them to remove germs and fungi.

• on the oven rack;
• in the microwave;
• in a pan with boiling water;
• in a steamer.

Disinfect 0.5-liter containers for 5–7 minutes, and liter containers for 15 minutes. Transfer the hot jelly into the sterile jar.

Delicious recipes

Fragrant and healthy currant jam can be made the traditional way. Although it only requires a few ingredients, the dessert is vibrant and delicious.

To make it, you will need:

• 1 kg red berries;
• 2 glasses of mineral water;
• 500 g sugar.

The currants are stripped of their stems, leaves, and washed in a colander. Once dry, they are poured into a deep bowl.

Fill a saucepan with water, combine it with sugar, and bring to a boil. Dress the berries with the prepared syrup. Simmer the mixture over low heat for 15 to 20 minutes, skimming off any foam and stirring to prevent it from burning. Transfer the hot treat to a sterile container and seal with tin lids.

Recipe for five-minute redcurrant jelly with cooking

To prepare this vitamin-rich dessert for the winter, take equal amounts of berries and sugar—2 kg each. Choose a saucepan with a thick bottom for simmering the mixture, and begin the actual cooking process:

1. Pour the currants into a container and press them down with a spoon.
2. The berries are covered and placed on the fire.
3. Pass through a sieve, remove the pulp.
4. The extracted juice is combined with sugar and boiled for half an hour.

The mixture thickens and takes on a burgundy hue. The hot jelly is poured into a container.

A kilogram of currants can be used to make a dessert in a slightly different way. Once the berries have released their liquid, the juice is filtered, mixed with sugar, and poured into jars, which are then placed in a saucepan of water, lined with a towel. The jelly is sterilized for fifteen minutes and sealed hermetically.

No-cook method

This dessert made from early berries, which is used as a filling for croissants and pies and served with tea, preserves the maximum amount of ascorbic acid and minerals.

For cooking jelly takes 800 g of red currants and 1 kg of sugar.

To remove the seeds, crush the ripe berries with a wooden spoon or mortar, place them in layers of cheesecloth, and squeeze out the berries.

Combine the juice with sugar, stir thoroughly, and let steep for half an hour. Once the crystals have dissolved, pour the jelly into a prepared container.

“Five Minute” with gelatin

To reduce the boiling time, cook redcurrant jam, similar in consistency to marmalade, use a food thickener. For 500 grams of berries, you only need:

• 10 g gelatin;
• 1.5 cups of sugar;
• 30–40 mm of water.

The currants are cleaned of stems and leaves, washed under the tap, and then gradually pressed through a sieve. The berries, separated from the seeds and pulp, are mixed with sugar and heated on the stove to 30–35°C.

Dissolve the gelatin in cool water, add a little warm water, and combine with the currant puree. Transfer the dessert to jars and seal.

Without sterilization

Prolonged heat treatment destroys vitamins, leaving fewer nutrients in the berries. To preserve their rich nutritional value, red currants are boiled, not sterilized, and processed as follows:

1. The berries, cleared of debris and twigs, are crushed in a blender.
2. Combine with sugar in a 2 to 1 ratio and leave for the crystals to dissolve.
3. The jelly puree is poured into jars.

Sterile containers are sealed with disinfected lids. Store this vitamin-rich dessert only in the refrigerator.

Ruby jam-jelly recipe

Summer residents growing berry bushes on their plots have tried different methods of making jams, preserves, redcurrant jamTo surprise and delight your family with a beautiful ruby-colored, transparent jelly, you'll need 1 kg of juicy berries and the same amount of sugar.

The currants are sorted, de-stemmed, cleaned of debris, and rinsed under the tap. They are then poured into an enamel bowl with ½ cup of water. Place the bowl on the stove and stir until the mixture comes to a boil.

Remove the softened currants from the container, pass them through a sieve, and discard the skins and seeds. Pour the berry mixture into a bowl and simmer for 5 to 8 minutes.

Where and how long to store canned food

Currant jelly, which undergoes minimal heat treatment, is refrigerated or stored in a cellar. To prevent the "Five-Minute" jam from fermenting, it is sprinkled with sugar. It is recommended to store the dessert for no more than a year.