Red currant jelly without cooking

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.

The currant berry has rather large bones, so in this recipe we will grind the berries so that this moment does not spoil the pleasure of the tasty preparation. The jam is thick, aromatic and uniformly beautiful. And cooking without boiling allows you to preserve all the vitamins of a healthy berry.

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.

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.

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.

Jam prepared in this way is called raw. The berries are not boiled in it, so the currants retain all their taste and useful properties. In order for such a jam to be well stored, the berry must be scalded with boiling water, and the dishes with which the berries come in contact must be clean and as sterile as possible. Sugar and berries for this jam are taken in a ratio of 1.5: 1.

Harvesting red currants with sugar for the winter without any heat treatment, that is, in a cold way, allows you to maximize all the vitamins and useful properties of this berry, and its taste is fresher and more pleasant than the berry itself. The optimal proportion of berries and sugar is 1: 1.5 - 1: 2. Lovers of proper nutrition can replace sugar with honey. Such currants are stored only at low temperatures, and even a large amount of sugar does not save from fermentation. Remember that all cooking utensils must be clean and dry.

Red currant itself is a very sour berry and few people eat it, but it is the sour juice of the grated berry that contains many substances to strengthen the immune system, and when mixed with sugar, this dessert turns out to have a pleasant sweet and sour taste. Such a workpiece is stored only under low temperature conditions, otherwise it begins to ferment even with a high sugar content.

You can quickly and easily prepare red currants without cooking. In the refrigerator, each housewife should have several jars of such a blank, because it strengthens the body's immunity. It is prepared in a standard way: it is crushed in any way and mixed with sugar. The grated currants are not rubbed through a sieve, because it is important to preserve the seeds of the berries, in which the content of nutrients is greatest. The optimal amount of sugar for this preparation is 2.2 kg per 1 kg of berries.

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. Currant juice is obtained 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 freeze 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.

Currant berries are ground in a blender until puree, then mixed with sugar and left for 20 hours. Then everything is laid out in jars, sprinkled with granulated sugar on top and sent to storage in the refrigerator.

The currants are mixed with sugar and everything is made through with a blender. The resulting mass is laid out in plastic containers and sent to storage in the freezer. As a result, an excellent addition to tea is obtained, and it can also be added to compote.

The currants are crushed with a blender and granulated sugar with lemon passed through a meat grinder is added to it. Everything mixes well and is laid out in sterile jars. It turns out a very tasty delicacy that will be a great addition to tea.

The currants are mixed with granulated sugar, crushed with a blender and oranges passed through a meat grinder are added to it. Everything is mixed well and left for an hour. The finished delicacy is laid out in jars and stored in the refrigerator.

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.

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.

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.