2 quick redcurrant jelly recipes

A savory, fragrant and wonderful dessert made from just 2 ingredients.

Traditional redcurrant jelly

Ingredients

1 kg of red currants;
1 kg sugar.

If you have a lot of snow-white currants, add them to red ones in a 1:1 ratio. The jelly will not be very catchy, but not the least tasty.

Manufacturing

Wash the berries well. You don’t have to clear them of twigs, as the berry mass will grind through the sieve.

Add sugar to the currants and stir thoroughly for 5–8 minutes. The sugar should actually dissolve in the berry juice, and the mass itself should turn out mushy.

Transfer the berry-sugar mixture to a large saucepan and place over high heat. Stir the mixture continuously.

It will take about 8–10 minutes to cook the jelly from the indicated amount of ingredients.

But it’s easier to determine readiness by appearance. Then production can be divided into several steps.

When the mixture boils, foam will appear in the pan.

Then there will be a lot more foam. Stir the berry mass vigorously, otherwise it will run away.

The foam will begin to settle evenly, and bubbles will appear on the surface of the consistency itself. After this, you need to cook the jelly for about 3 more minutes.

Place a sieve in a clean container and pour the boiled berry mixture into it. Grind it with a spoon so that only “cake” remains in the sieve.

While the jelly is still liquid, pour into jars and, without closing them, leave at room temperature overnight (that is, in the dark) . During this period of time the jelly will harden.

Redcurrant jelly without cooking

Ingredients

2 kg of red currants;
1.8 kg sugar.

Reddish currants can be replaced with snow-white ones, then the jelly will turn out light yellow.

Manufacturing

Wash the berries and remove the branches. Pass the currants through a meat grinder or chop with a blender. Then rub the berry mass through a sieve.

Pour sugar into the resulting juice and mix thoroughly for 10 minutes. Leave the berry mass for another 15–20 minutes, stir occasionally. The sugar should completely dissolve and the mixture should begin to thicken.

Distribute the jelly among the jars, close the lids and place in the refrigerator. After a day it will harden and become denser over time.

Red currant jelly without cooking for the winter - 5 step-by-step recipes with photos

Housewives really like recipes in which the preparations are made without cooking. Preparing supplies for the winter is a very troublesome task. In addition to the fact that you need to painstakingly sort out the ingredients and prepare the jars, you also need to constantly stand at the stove and watch the jam, marmalade or marmalade. And thanks to the cool method, you can save a lot of time and preserve all the beneficial elements of fruits and berries. Red currant jelly, not cooked over fire, contains a huge amount of vitamins, folic acid, iron and pectin. The last one helps the mass to harden, while the others boost immunity in the winter. The sweet and sour berry dessert will appeal not only to gourmets, but also to those who watch their figure.

No-cooking redcurrant jelly

Cooking time – 20-30 minutes.

Due to the lack of heat treatment, jelly prepared according to this recipe retains the greatest amount of vitamins. Because red currants contain a lot of pectin, the delicacy comes out very thick even without the addition of special gelling components. The prepared dessert can be used to sweeten cottage cheese or decorate ice cream.

Tip: to avoid having to strain the mixture through cheesecloth, try to crush the currants so that no grains leak through the holes in the colander.

Ingredients

Manufacturing process

Tip: if desired, sugar can be replaced with gelling sugar. And if you like the sweetest jelly, then keep the ratio 1:1.

Place the finished jelly into unstained jars and store in the refrigerator. If the juicy and colorful delicacy does not sell out quickly, it can last until the next winter. Eat to your health and with a huge appetite!

Redcurrant syrup-jelly without cooking

To make redcurrant jelly syrup, you will need a juicer. The secret of this sweetness is that in the first months it is very similar to syrup, and after some time it hardens and turns into jelly. Red currant dessert can be used as a base for compote, served with pancakes, pancakes or cheesecakes.

Ingredients:

Reddish currants – 2 kg.
Sugar – 850 g.

Manufacturing method:

We prepare all the necessary ingredients. Remove the reddish currants from the branches, clear them of small debris and rinse in a colander. Leave it in the sink so that all the liquid comes off. Using a measuring cup, take the required amount of sweet sand.
Squeeze the juice from the currants. For this we will need a juicer. The output should be a foamy mass with flakes.
Place the juice in the refrigerator for approximately 12 hours. During this period of time, the foam will thicken and the liquid will settle.
Remove the dense foam using a tablespoon and transfer to a fine sieve. Grind the mixture again, because there is still juice left in it. We won't need the leftovers.

Tip: You can make a tasty compote from the foam.

We weigh the amount of juice obtained and only later add sweet sand, maintaining a 1:1 ratio.

Tip: if you store the product in a pantry or cellar, you can add slightly more sugar.

We leave the future jelly on the table and stir it for any 5 minutes for half an hour, until the snow-white crystals completely dissolve in the water.
We wash the jars and lids in advance in hot water along with soda, dry them and fill the containers with the prepared jelly syrup. Twist it and put it in the refrigerator.

Redcurrant jelly syrup can be stored for a year. But the delicacy turns out so tasty that it disappears from the refrigerator in a matter of days! Bon appetit and a delicious winter!

Redcurrant jelly with lemon without cooking

If you add lemon to the preparation, it will give the jelly a special, special taste. By opening a colorful jar in winter, you will receive not only a juicy dessert, but also a remedy for colds and viruses, because red currants and citrus are saturated with vitamin C. Thanks to citric acid, the preparation will be able to stand for a long time.

Ingredients:

Reddish currants – 1 kg.
Lemon – 1 pc.
Sugar – 1.8 kg.

Manufacturing method:

We sort out the red currant berries. We free them from the branches, tear off the stalks and clean them of small debris. Then we pour the fruits into a colander and wash them under the tap, then dry them.
Grind the reddish currants using a meat grinder.
Transfer the resulting mass into gauze, folded in half. Squeeze the juice perfectly into the pan.
We wash the lemon and squeeze the juice out of it using any kitchen device. Add currants to the pan.
Pour the sugar into the pan and carefully stir the jelly with a wooden spoon for 10 minutes.
Place the finished jelly into sterilized jars, screw the lids on tightly and place in a cold, dry place.

A very tasty and healthy jelly from red currants and lemon was prepared quickly and easily! Successful preparations for you and happy tea drinking!

Jelly made from the consistency of red currant, raspberry and gooseberry juices - recipe without cooking

This jelly is a real storehouse of vitamins! The combination of red currants, raspberries and gooseberries makes a unique sweet and sour jelly that will be a good addition to your favorite sweet dishes. Despite the fact that the berries contain a sufficient amount of pectin, the ingredients also include gelatin. It makes the jelly even thicker and more attractive.

Ingredients:

Reddish currants – 1 kg.
Gooseberries – 500 g.
Raspberries – 1 kg.
Gelatin – 120 g.
Purified water – 500 ml.

Manufacturing method:

Boil water in advance and leave it for some time, then pour in the indicated amount of gelatin for 30-40 minutes.
We painstakingly beat raspberries, gooseberries and reddish currants. For jelly, we need only ripe and non-rotten fruits. We wash all the berries in cool water, clearing them of sand and small debris.
To get juice from the berries, take a meat grinder, a fine sieve with a masher or a juicer. Mix the purchased waters in one pan.
Pour in the required amount of sweet sand, stir with a wooden spoon or spatula and leave for a quarter of an hour so that the snow-white grains completely dissolve in the water.

Tip: if after time the sugar has not dissolved, then leave the future jelly for another 15 minutes.

When the gelatin is ready, add it to the juice and mix well.
We prepare jars and lids in advance. To do this, we need to wash them thoroughly in hot water with soap and soda, and then dry them. We fill glass containers with the prepared berry dessert, screw them on and place them in a cold and dry storage space.

Red currant, gooseberry and raspberry jelly is ready! It turns out so beautiful and rich that it can even be served at a formal table. Eat with pleasure and enjoyment!

Redcurrant jelly - a cool method of making

The cool manufacturing method is very comfortable. It does not cause much trouble, does not take much time, retains a maximum of vitamins and makes the thickness of the dessert most tender. A colorful red currant preparation is suitable not only for sweet dishes, but also for a side dish or meat. Treat yourself and your loved ones with such a juicy and delicious jar!

Ingredients:

Reddish currants – 400 g.
Sugar – 400 g.
Burning water – 50 ml.

Manufacturing method:

Excellent selection of reddish currants. We take only ripe and non-rotten fruits. We clear them of twigs and leaves and rinse them in a colander under the tap.
Grind the reddish currants with a blender so that the output is a homogeneous mass.
Add sweet sand to the purchased gruel and mix well.
To make the sugar particles dissolve faster, pour in hot water in a narrow stream.
Carefully mix the jelly, and then place it in clean and dry containers. Roll up or cover with lids and put in the refrigerator for storage.

Redcurrant jelly can be stored for 5 to 7 months. It can be spread on a fresh bun or crispy toast and washed down with fragrant tea on a cool day! Eat with appetite and pleasure!

Redcurrant jelly for the winter - simpler recipes than usual

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Hello, dear blog guests! Warm greetings to you!

We continue to make preparations for the winter from red currants. We have already prepared excellent jam and made delicious redcurrant compotes.

And now we will make the most delicious, melt-in-your-mouth jelly from the healthy berry given to us.

Reddish currants contain pectin, a natural gelling component, which is why it is the most successful berry for making jelly.

We want to offer you the easiest and most ordinary recipes that any housewife can do.

All you have to do is choose your own favorite recipe!

Thick redcurrant jelly step by step {instructions}

This version of jelly is for those who like it thicker. It comes out very fragrant, tasty and thick, just like store-bought!

Reddish currants – 1 kg
Sugar – 1 kg

For this recipe, it’s quite easy to wash the berries well and remove the obvious large debris.

Let's save our time and labor and won't remove the currants from the branches.

All you need to do is add sugar and stir well. The currants will release juice and the sugar will begin to melt.

Redcurrant jelly without gelatin

Recipe with pasteurization, without boiling. A very ordinary and tasty jelly!

Reddish currants – 1 kg
Sugar – 1 kg

Let's prepare washed, cleared of debris and twigs berries.

Next, you need to blend the currants with a submersible or regular blender, or pass them through a meat grinder, getting such a wonderful puree.

Then we pass this mass through a fine sieve or through gauze folded in several layers.

Our goal is to separate the pulp and skin from the berry juice so that it is clear and untainted.

All these steps can be skipped if you have a juicer. Then just squeeze the juice from the red currants.

Pour sugar into the prepared juice and stir until dissolved.

Place the saucepan on the fire, heat and pasteurize for 1 minute at 80 degrees. We don't boil.

Pour the warm jelly into sterilized jars, seal and let cool.

You may find it very watery at first, but as the jelly cools, it will reach its thickest consistency due to the natural properties of redcurrants.

It may not work out only in this case if you have a currant variety that does not contain a lot of pectin.

In this case, you will need to cook it longer or replace some of the sugar with gelling sugar.

This is such a beautiful, colorful reddish jelly!

Homemade redcurrant jelly without cooking

In fact, even more vitamins will be retained if the jelly is not cooked at all.

Thanks to its own sour taste and the ability of red currant juice to harden independently, without heat treatment, this jelly can be stored for a very long time simply in the refrigerator.

Reddish currants – 1 kg
Sugar – 1 kg

The washed berry, without branches, must be thoroughly crushed and juice obtained from it.

You can also use a juicer, you just need to make sure that it squeezes out the pulp perfectly.

If the juicer leaves a wet pulp, the jelly may not harden!

That’s why we crush the berries very painstakingly.

Strain the resulting watery pulp through a fine sieve.

Add sugar to the purchased juice. Stir and leave to brew for two hours. The sugar should be completely dissolved.

After this, without subjecting the resulting sweet berry syrup to heat treatment at all, we simply pour it into sterile jars.

Cover with parchment paper or lids.

Store in the refrigerator for about six months. A month without a refrigerator.

Here it is worth talking about the fact that jelly without cooking usually comes out more watery than boiled.

The ability of currants to gel depends on the variety.

There are varieties that do not contain much pectin and harden poorly or not immediately; they may need a few days.

Varieties containing a lot of their own gelling agent harden very well and quickly.

Either way it turns out delicious!

Redcurrant jelly in 20 minutes

Video tutorial for making redcurrant jelly.

Thick redcurrant jelly with raspberries

How to create currant jelly even tastier and give it a rich raspberry smell?

It's all very simple!

Reddish currants – 1.5 kg
Raspberries – 700g
Sugar – 1 kg

Wash the currants and raspberries, remove the branches and dry them on a cardboard towel.

Next, mash the berries well with a masher so that they give as much juice as possible.

We filter this juice through a sieve, and carefully grind the cake through it. All bones and skins will remain in the net.

Dissolve sugar in berry juice and put it on fire. Cook, stirring and removing foam for 20 minutes.

Pour the fragrant jelly into sterile jars, let them cool open and only later seal them.

Store in a dark, cool place.

Redcurrant jelly through a juicer

In this video recipe you will learn how to make jelly using a juicer, and where to put the remaining pulp!

Assorted red and dark currant jelly

A delicious jelly that combines two healthy berries. Tastes better together!

Reddish currants – 400 g
Dark currants – 600 g
Sugar - 800 g

Extract the juice from the berries using a juicer. Or mash the berries in a blender, but then you will need to strain them through a sieve or double-folded gauze to obtain juice, removing the skins and seeds from it.

Put the juice on medium heat and when it starts to warm up, add sugar. Stir constantly and bring to a boil.

Redcurrant jelly using the cool method (without cooking): ordinary recipes

Red currant jelly for the winter without cooking is no worse than a dessert prepared according to a traditional recipe. This cooking option allows you to get the most healthy delicacy. The main advantage of the dish is the fast production process.

Benefits of living red currant jelly
How to make redcurrant jelly without cooking
Traditional redcurrant jelly recipe without cooking
The most common redcurrant jelly without cooking
No-cooking jelly from red and snow-white currants
Storage rules
Conclusion

Benefits of living red currant jelly

Making redcurrant jelly for the winter without cooking takes no more than 20 minutes. Despite this, dessert has a huge number of important advantages. The main one is their natural origin, because it is clear that the freshest fruits contain even more vitamins than boiled ones. The beneficial effect on health is due to the provided vitamin composition. The content of ascorbic acid provides an antipyretic effect, which is important for colds and flu. The calorie content of the finished dish is 245 kcal per 100 g. Its beneficial properties include:

improvement of blood clotting characteristics (internal environment of the human and animal body) ;
strengthening the immune system by replenishing the supply of vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C;
rejuvenating effect on the body;
activation of digestion;
removal of toxic substances from the body;
choleretic and diuretic effects;
acceleration of regenerative actions.

The dessert is often used as the inside of pies.

How to make redcurrant jelly without cooking

Raw redcurrant jelly is prepared only with the introduction of ripe berries. Its ripening process occurs from the 2nd half of July to mid-August. After picking, the berries are painstakingly sorted, getting rid of twigs and spoiled fruits. It definitely needs to be washed and soaked for 10-15 minutes. Before production, the product must be dried on cardboard towels. Because the berry contains natural pectin, there is no need to add substances that promote thickening. Reviews of red currant jelly without cooking indicate the intense taste and catchy color of the dessert. It will be a good decoration for any table.

Traditional redcurrant jelly recipe without cooking

Raw redcurrant jelly for the winter according to the traditional recipe requires an equal ratio of ingredients. No thickeners are required.

1 kg of berries;
1 kg sugar.

The previously washed berries are placed in a deep basin and covered with sugar.
When the currants release juice, they are crushed to a mushy state with a rolling pin. The sugar should melt evenly.
The resulting mass is passed through a sieve. The cake is thrown away.
The finished dessert is poured into jars and stored for the winter.

Thorough grinding is necessary to remove seeds from the product.

The most common redcurrant jelly without cooking

Currant jelly can be prepared using the cool method and with the addition of a thickener. The most suitable option would be gelatin.

1.2 kg sugar;
2 tbsp. l. gelatin;
1 kg of berries;
500 ml water.

The product is washed and then crushed until smooth in a blender or meat grinder.
Gelatin is poured into a small bowl and filled with water. It must be stirred from time to time to avoid the formation of lumps.
Add sugar to the berry mixture, stirring gently.
Gelatin is added to the base for sweetness. The mixture is thoroughly mixed.
The finished dish is distributed into sterilized jars and rolled up.

Gelatin does not need to be cooked

No-cooking jelly from red and snow-white currants

The recipe for cool jelly from red and snow-white currants is not particularly complex.

600 g snow-white currants;
800 g sugar;
400 g red currants.

The snow-white variety is considered the sweetest

Juice is made from painstakingly washed berries. To do this, use a blender or meat grinder. Then the mixture is filtered through a sieve or cheesecloth. The remaining cake is thrown away.
Add sugar to the juice, stirring until it is completely dissolved.
The resulting mixture is poured into jars. If you want to preserve the treat for a long time, then the container is sterilized and sealed with a seaming key.

Storage rules

Making redcurrant jelly without cooking is not the only thing you should pay attention to. It is important to study the rules for storing sweets in advance. Homemade preparations in sterilized jars are suitable for use within a couple of years. The berry delicacy is kept in a container that is not subject to heat treatment for no more than 3 days. The best storage space is the refrigerator. There is no need to freeze the dish for the winter. Temperature changes should also be avoided. This will cause the product to become moldy.

Conclusion

Red currant jelly for the winter without cooking has become widespread due to its natural composition and speed of production. The dessert is very popular among adherents of proper nutrition. It replenishes the supply of vitamins, while satisfying a person’s need for sweets.