15 step-by-step recipes for making redcurrant jelly at home for the winter

Redcurrant jelly recipes They're versatile, and you can prepare this delicacy in five minutes and enjoy it throughout the long winter months. The hardest part is picking and sorting the berries. The rest of the process doesn't require any significant culinary knowledge; even if you've never made jam before, you can easily create a sweet, healthy, and delicious preserve.

Features of winter preparations from red currants

Jars and jams for the winter are easy to make. But there are a few tricks worth following:

1. Red currants release a lot of water, so the jelly may turn out runny.
2. If you cover the jar with several layers of parchment, the prepared jam will turn into marmalade.
3. Jam that is too runny can be processed and thickened by changing the consistency.
4. If you decide to make jelly, then sprinkle the currants with sugar and let them sit for 20-30 minutes until they release juice.

Selecting and preparing the main ingredient

It's not enough to simply pick the berries; they need to be prepared for making jam. Here's what you need to do:

• rinse the berries under running water;
• sort them out, removing any trash.

Avoid making jelly from berries that are bruised or have lost their shape. Also, avoid using berries that are not particularly fresh; rot, mold, and other defects can ruin the jelly.

Making currant jelly: recipes

You can make preserves at home using a variety of recipes. We offer a selection of the best, along with step-by-step instructions.

Classic

A simple recipe that will help you create a sweet and healthy treat:

1. The easiest way is to prepare the ingredients: mix 3 kilograms of sugar with the same amount of berries.
2. Place everything in a saucepan with a thick bottom and a lid. Some housewives add water, but it is better not to do this.
3. Cook the berries for half an hour, then, when they boil, mash them with a slotted spoon.
4. After 5 minutes, remove from heat and let the jam cool. If you can't mash all the berries, use a blender or press the currants through a sieve.
5. We put the finished jelly into jars, pour it in, and close them.

Preparing thick jelly

To make the jam thicker, like marmalade, add flour or starch. Two tablespoons will be enough.

With raspberries

Step-by-step instructions for preparing a delicious product:

• you will need to mix raspberries and currants, before cooking wash the currants well, but do not wash the raspberries;
• pour 2.5 kilograms of raspberries and 1.5 kilograms of currants with water, put the pan on low heat;
• when the jelly boils, discard the berries in a colander or cheesecloth and squeeze out the juice;
• Place the berries in a separate container and grind them with a blender until you get a homogeneous mass;
• Measure the volume of juice, for each liter you will need 600 grams of sugar, bring everything to a boil over low heat;
• add chopped berries and cook for another 30 minutes.

Method without gelatin

Follow the classic recipe, but when the jelly boils, remove the berries and place them in a sieve. Mash with a wooden spoon.

Add the pureed mixture to the product, sprinkle it with sugar, and cook for a few more minutes until the product reaches the desired consistency.

Important! Remember to skim off any foam when cooking any jam.

Sugar-free recipe with ginger

It's not difficult to make this jelly; here's a step-by-step recipe:

1. 1.5 kilograms of currants are crushed in a blender.
2. Grate 40 grams of ginger root, after peeling it, and add the ingredient to the berry puree.
3. Instead of sugar, add fructose, half a kilogram.
4. Place the pan with the product on the fire, cook for 30 minutes, when everything boils, continue cooking for another 3 minutes.

Assorted "Sunny"

You'll need red and white currants, raspberries, and sugar. We'll make the jam according to the following recipe:

• boil the berries in a saucepan, then discard them in a sieve, mash with a wooden spoon or use a blender;
• Prepare a syrup from 1.5 kilograms of sugar and 2 liters of water; when the syrup is ready, add the berries to it;
• Cook the jelly for another 30 minutes, then remove from heat and pour into jars.

With lemon

Let's add some aroma and sourness to the classic recipe. Making jelly is easy, you'll need:

1. 1.5 kilograms of currants and 1 lemon, peeled and cut into slices.
2. Sprinkle everything with sugar, let it sit for another 30 minutes, then add the ingredients to the pan.
3. Cook the product for 30 minutes, periodically skimming off the foam.

With gooseberries

Select the berries. You'll need 1.5 kilograms of currants and the same amount of gooseberries. Wash the berries and pour boiling water over them, then place them in a sieve and sprinkle with sugar.

After 20-30 minutes, place it in a saucepan without adding water.

Cook the jelly for 30 minutes, remove the foam, if it turns out too runny, then add starch or gelatin to the finished product as a thickener.

Cooking in a multicooker

Making jam this way is different from the classic method. Here's what you'll need to do:

• place the berries in a bowl, wash them beforehand and dry them;
• there is no need to add water, just sprinkle the currants with sugar to release juice;
• Set the “Stewing” program at minimum temperatures and cook for at least an hour.

Recipe without cooking and sterilization

You'll need 1.5 kilograms of currants and 750 grams of gelling sugar. What to do:

1. Chop the berries, place them on cheesecloth, and squeeze the juice out of the puree.
2. Add sugar to the juice to make jelly, mix everything thoroughly with a wooden spoon.
3. The product will be ready faster if you warm it up a little; this will help the sugar dissolve better and you won't have to stir it constantly.

Thick jelly "Five minutes"

To quickly prepare jelly, you will need to do the following:

• Place 2 kilograms of currants in a colander and pour boiling water over them;
• place in a saucepan and add a similar amount of sugar;
• bring everything to a boil, cook for another 5 minutes, put into jars;
• Sprigs of vanilla, mint, or another aromatic plant will help diversify the recipe.

With pectin

If you follow the recipe exactly, you'll get delicious currant jelly. Here's what to do:

1. Wash the berries, mix the currants and raspberries in a proportion of 1.5 kilograms of currants and half a kilogram of raspberries.
2. Pour boiling water over everything, place in a saucepan and cook together with sugar for half an hour.
3. Then we squeeze the berries through cheesecloth, remove the pulp, put everything into a saucepan and boil the mixture down to 25 percent of the total volume.
4. Then add half a glass of pectin, mix everything thoroughly a few more times, wait about 10 minutes and begin to distribute into jars.

Tip: Don't add all the sugar at once, add half after the cooking process is complete, and mix everything thoroughly several times.

With Zhelfix

To create a tasty product, you will have to act correctly, observing the proportions:

• We wash the berries and pour cold water over 1.5 kilograms of currants;
• fill it with cold water (one glass);
• cook on the fire for no longer than 30 minutes after boiling;
• then we put the berries in a sieve and rub them with a wooden spoon;
• We put everything back into the pan and add the Zhelfix, cook for another 15 minutes, then put it into jars.

Through a juicer

An interesting way to make jelly:

1. We pass the berries through a juicer.
2. Add a similar amount of sugar to the puree.
3. Mix everything thoroughly and place into jars.

In a pressure cooker

Making jelly in a juicer is no more difficult than in a slow cooker. To do this, you will need:

• place the berries in a bowl and cover them with sugar;
• add a glass of water, cook for at least 40 minutes;
• then strain, squeeze out the juice and place in jars.

What to do if the jelly does not thicken and does not gel

If the product doesn't set, the culprit may be a violation of the cooking method. Reheating the jelly again will help correct the situation and thicken it.

The mixture is heated but not brought to a boil. Pectin is added, mixed thoroughly, and then cooled. The consistency changes, becoming more viscous and thick.

Duration and storage conditions

It is better to store jars in a dark but cool place, away from heating appliances and heat sources.

Can you freeze jelly? It's best not to, as it will become liquid after defrosting. This will affect the jelly's shelf life.

Preparing a healthy and tasty product is not difficult; you just need to follow the recipe and maintain the proportions. You don't need to have culinary skills; all you need is a desire to create a delicious, sweet product that will delight you in the winter.