Five-minute red currant jelly for the winter

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.

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.

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.

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.

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.