Red currant jam jelly

Here is a recipe for pitted red currant jam - a very bright and tasty treat. The dessert has a pleasant sourness and is obtained without sugary sweetness - this is achieved due to the correct ratio of berries and granulated sugar. This jam can surprise loved ones and guests with its delicate and harmonious taste.

Red currant jelly has a sweet and sour taste and is aromatic. Its preparation will not take much time, no complicated manipulations will be required. Following the steps described in the recipe, both an experienced chef and a novice housewife will cope with the preparation of jelly.

The simplest recipe for jelly from red currant juice, but it turns out to be incredibly tasty and aromatic. Sweet and sour jelly will complement family tea and any pastries. Making jelly is quite simple and quick. Such preparation for the winter turns out to be not only tasty, but also healthy.

Delicious and healthy five-minute jam from berry yergi and red currant. This is a very aromatic delicacy, quite thick in consistency. It will be a good addition to tea, pies and pancakes.

Fresh red currant is a berry for everyone's taste, because it is quite sour and contains tangible seeds. But in the form of jam, it is completely transformed. The acidity of the currant is smoothed out by sugar and gives a very rich and intense flavor. This jam does not require the addition of gelling agents, since the natural content of pectin in berries is very high.

Red currant berries do not have a sweet taste, but they contain many useful substances. Also, thanks to the pectin contained in the currants, currants have the valuable property of self-gelation. Therefore, to obtain a thick red currant jam, the addition of additional gelling components and also long boiling is not required.

When cooked with pectin, a dense red currant jelly will turn out, which retains its shape well and is suitable for filling in pies, dumplings and other confectionery products. At the same time, the berries retain their natural color, smell and taste.

Sugar-free red currant jelly is undoubtedly a real storehouse of vitamins. In addition, we can say that such jelly can be served on the table as an independent dessert, or as a filling for pies and pancakes. This recipe will be a real boon for those who lead a healthy lifestyle and count every calorie, since not a single gram of sugar is used in the process of making red currant jelly.

We can say with great confidence that currant jelly should be in the arsenal of any housewife who cares about her own health and the health of her household. After all, it can be used as an independent dessert and as a filling for pies and pancakes, it is famous for its high content of vitamin C, as well as potassium, iron, fiber and pectin, which have a beneficial effect on the immune system.

Redcurrant jelly can be made without using gelatin. All thanks to the high content of pectin, a natural gelling substance, in the composition of this berry. For jelly, you only need berries and sugar.

Red currants and gooseberries are probably the most suitable berries for making jelly. They contain a large amount of natural gelling agents. Therefore, it will turn out to be very natural and healthy.

I want to share a wonderful recipe for a delicious delicacy. Red currant jam with pectin is easy to prepare and does not take much of your time. The treat is moderately sweet and sour. Jam can be used as a layer of cakes or pastries.

If you don't know what to cook with red currants for the winter, I highly recommend boiling jam with gelatin.The recipe for a delicious jam is obscenely simple, and the result is a delicious treat rich in many useful vitamins.

Many do not know what to do with the red currant crop. Five-minute red currant jelly in this case is the best way out. A homogeneous, tasty, moderately sweet business is prepared in five minutes, saving the hostess's time and effort.

Adding gelatin to red currant jam makes this delicious dessert faster and reduces the amount of sugar. But for harvesting for the winter, it is better to use gelling sugar, since lemon is added to it as a natural preservative.

To make thick jam from raspberries and red currants, it is important to know one secret: currant berries must be grated through a sieve not at the very beginning, but during the cooking process, because pectin is found in the pulp of the berries. There is enough pectin in red currants, so the jam will harden well with the addition of raspberries.

A convenient and quick harvesting of red currants for the winter will be jam. Many people call this jam currant jelly, but this is incorrect, since the jelly is prepared with the addition of various gelling ingredients, and red currants are rich in pectin and freeze even without prolonged cooking, but this does not change the essence of the preparation. To prepare a five-minute jam, you need to know that there are varieties of currants with a low pectin content, then the jam needs to be boiled for longer than 5 minutes or gelatin added.

Red currant jam, even when boiled for 5 minutes, turns out to be quite thick, due to the content of a large amount of pectin in this berry. The principle of making jam is simple: first, the currants are brought to a boil, then grind through a sieve and then cook for 5 minutes. It is important not to digest the jam, otherwise the pectin will collapse and the workpiece will be liquid. Sugar for jam is taken in a standard proportion - 1: 1.

Red currant ripens early, and although it contains less nutrients than black currant, but due to the pleasant sourness and high pectin content, many prepare currant jelly without boiling. Jelly has a thick texture and keeps well in a cold place for several months. You will get not only a delicious dessert for tea, but also an impregnation for cakes and rolls in homemade baked goods.

Red currant jelly can be prepared for the winter without the cooking process. The conditions for reliable preservation will be sugar in the right proportion (1 glass of sugar to 1 glass of juice) and storage of this blank in a cold place. Juice is obtained from currants in various ways, and one of them is a juicer, but it is better to use a mechanical juicer, since an electric juicer makes the juice very frothy, and leaves the cake moist, and it mainly contains pectin and jelly does not harden well.

Red currant is the best berry for making currant jelly for the winter, as it contains a lot of natural pectin. When preparing such a dessert from berries purchased on the market, or when you do not know the gelling properties of currants (there are varieties with a small amount of pectin), it is better to prepare jelly with the addition of gelatin. Cooking jelly without boiling, just heat it a little for better dissolution of gelatin and sugar.

The currants are rubbed through a fine sieve. Gelatin dissolves in water, after which it is mixed with part of the juice from the currants and cooked for a couple of minutes until dissolved. It is poured to the berries, everything is mixed, laid out in jars and placed in the refrigerator.

Currants are rubbed with sugar, and raspberries through a sieve. Next, the berries are mixed and boiled for 5 minutes. The jelly is left until it cools completely, after which it is laid out in banks and rolled up.

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

Water is added to the washed currants, everything is brought to a boil and cooked for 5 minutes. Then the berries are rubbed through a sieve, sugar is added to them and everything is cooked for another five minutes. The finished jelly is laid out in banks and rolled up.

The currants are crushed, the resulting mass is wiped through a sieve and sugar with gelatin is added to it. After 15 minutes, everything is sent to the fire, brought to a boil and laid out in sterile jars. It turns out a very tasty jelly, which is ideal as a dessert for tea.

The currants are filled with water and cooked for several minutes. Then the berries are crushed, sugar is added to them and everything is cooked for another 3-5 minutes. The resulting mass is filtered through a sieve and poured into sterile jars. It turns out a very tasty and healthy jelly.