Red currant five-minute jam

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 made from yergi berries and red currants. This is a very aromatic delicacy, quite thick in consistency. It will be a good addition to tea, pies and pancakes.

This jam - five minutes, does not require removing the berries from the branches, we will cook with it. There is a belief that they also contain vitamins, and it will take less time to prepare currants.

Red currant jam is very bright and beautiful: the berries do not lose their attractive color when cooked. Due to the short-term cooking, most of the valuable vitamins are retained. Such a jam will come in handy for a cold.

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, you do not need to add additional gelling components, nor do you need to boil for a long time.

Seedless red currant jam resembles jelly in consistency, because berries are very rich in pectin. To get rid of the seeds, you will have to actively rub the mass through a sieve, but it is thanks to this that the delicacy will receive that very smooth texture.

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.

Currant and gooseberry jam is a dessert with a unique taste and aroma that will hardly leave anyone indifferent. And this is not only because of the taste of the jam. It contains a huge amount of vitamins and minerals. You don't need any special culinary skills to make this treat. The main thing is to follow the step-by-step instructions that we have presented to your attention.

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 treat. Red currant jam with pectin is easy to prepare and will not take much of your time. The treat is moderately sweet and sour. Jam can be used as a layer of cakes or pastries.

Sometimes the harvest of red currants is so rich that many housewives do not know what to do with it. There is a very simple way out of this situation: make red currant jam for the winter. This delicacy is not only perfect for a sandwich with tea, but also saturates both adults and children with vitamins in the cold season.

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.

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.

An interesting combination of red berries with a pleasant sourness. Sufficiently thick jam is obtained due to natural pectin, which contains currants. Grind the berries into a homogeneous and appetizing preparation, which is very pleasant to open in winter and enjoy every spoon.

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 make 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.

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.

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 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.