Red currant contains a huge number of useful vitamins and trace elements. It is good at least in a fresh form, even in the form of jam whole berries, even in the form of a variety of jelly. The latter can be prepared in several ways.
Red currant jelly boiled with sugar
For him you will need:
- currant red is not surpassed - 1 kg;
- sugar sand - 1 kg.
For jelly currants, it is better to take an acidic acid - it is frozen much better.
How to cook jelly:
- Berries currant separated from stalks. Wash them and dry on the towel.
- Put the red currants in the pelvis and pour it off with sugar. Pretty intensively mix the contents of a large spoon.
- When the currant stops juice and sugar is painted in a pink color, put a pelvis on fire.
- Bring the content to boil and put a timer for 8 minutes.
- Boil currants with sugar with medium boiling, constantly interfering with it with a spoon. At the very end you will be difficult to mix the contents. If the currant with sugar has not yet thicken, then continue the cooking yet: from 2 to 5 minutes.
- Delicious brews in a net stainless steel colander and overtake currants.
- Spread the resulting thick mass on the jars prepared in advance and let it cool without covers.
- Having cooled jelly cover with covers and transfer jars to the cold.
This jelly becomes much thicker with long storage. Those. By the way, this workpiece can be prepared and without breaking the berries from the stalks. These green sprouts during cooking and wiping will give jelly unusual fresh flavor. On the quality of the final product, they will absolutely not affect.
Jelly of red currant boiled with sugar and spikes
This jelly for the winter is very thick and resembles a marmalade rather. For him, except for currant and sugar, you will need a pack of shopping spikes (this is a special powder for cooking thick sweet blanks).
How to cook:
- 1 kg of red currant beat from garbage and twigs. Wash the berries and put them in a saucepan.
- Add 2 tablespoons of water to currants and warm hard on fire. For the first thermal processing you will need 5 minutes - during this time, the currant will become soft and crack.
- Hot berries lay out in a dense gauze napkin and squeeze all the juice. Measure its volume.
- 1 liter of juice pour into a saucepan and mix with sugar (2 tbsp) and one bag of flavoring (40 g). For better mixing, you first mix the gelling substance with sugar, and then throw them into juice.
- Bring the mass to boil and cook 2-3 minutes.
- By the expiration of this time, pumped into a saucepan of 500-800 g of sugar and boil to its complete dissolution. The amount of sugar depends on the sweetness of the berry itself and how much the sweet jelly you want to get.
- Separate hot jelly on jars and let cool without covers.
- Plug banks with covers and put in the storage room or refrigerator.
Jelly of red currant without cooking
Red currant berries hide boiling water so that they become softer. Switch them through a metal sieve. Mix the resulting juice with small sugar. Take it 2 kg per 1 liter of juice. For better dissolution, put a container with juice and sugar on a water bath. As soon as the sugar does not remain grains, put the jelly in the jars. Covers do not cover them. As soon as the jelly from the currant becomes cold, cover the cans with covers. Keep the workpiece in the cold.
Jelly from currant is not recommended to cover with covers to its full cooling, because a couple of hot on the lids will be destroyed. Then it will turn into water and jelly will not be thick enough.
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