8 best white currant jelly recipes for the winter

Jelly made from white currants will become an unusual sweet dessert and will decorate a friendly tea party with dignity. In addition, currants are a very healthy berry. Pectin substances, which help the product to take a jelly-like form, have a beneficial effect on the body, promote the elimination of heavy metal salts. Due to its rich chemical composition, currant enriches the body with the necessary valuable substances.

Secrets of making white currant jelly for the winter

In order for the berry mass to become jam, it must be boiled until it decreases in volume by one and a half times. Be sure to stir periodically so that the thickened mass does not burn.

Readiness is checked by a dough: drop a few drops on a saucer, if they thicken, the jam is ready.

Ingredient selection rules

Tips for selecting and preparing components:

• if the currant grows in the backyard, it is necessary to collect it with twigs, only before cooking it should be freed from the stalks, otherwise the juice will flow out of the berries;
• when buying, berries are selected exclusively on branches, and similarly, before cooking, they are removed from the stalks;
• berries should be firm, without signs of lethargy, spoilage;
• the softness of the fruit indicates that the currants have been harvested for a long time;
• if you use brown sugar, the color of the finished dish will be darkish, but the jelly will have a slightly caramel flavor.

How to prepare containers

For canning for the winter, it is important to properly prepare the container in which the jelly will be stored:

1. Small containers are selected, up to 1 liter.
2. They need to be thoroughly washed, it is recommended to use soda.
3. After containers and lids, sterilize. Any convenient method is used: hold over steam, by boiling, in an oven or microwave.

Important! Containers and lids must be dry, otherwise the jam will ferment and deteriorate.

How to make currant jelly at home?

Among the available cooking options, hostesses choose any recipes - from classics to various variations with additives. Raspberries, red and black currants, gooseberries are used.

No gelling agents

The currant itself contains natural pectin in the berries, which makes the jam thick. Therefore, gelling additives are used if there is no certainty that the mass will become thick.

It is necessary:

• granulated sugar - 1.3 kilograms;
• currant berries - 1 kilogram;
• water - 50-60 milliliters.

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First cooking scheme:

1. Pour the washed berries into a container with a thick bottom, pour in the specified amount of water, cover and boil for 10 minutes.
2. Put the mass in a colander and grind.
3. Pour the specified amount of granulated sugar into the puree, and you can cook compote from the cake.
4. Cook the mashed potatoes until the mass decreases by one and a half times, this is about half an hour. If desired, you can add a little vanilla or other spices (cinnamon, cloves) to taste.
5. Pour into prepared containers and close hermetically.

Second cooking scheme:

1. Separate the berries from the twigs and make juice using a juicer or juicer.
2. Pour in granulated sugar and boil for the specified amount of time, until thickened.

With agar agar

This natural gelling agent has beneficial properties. It is rich in magnesium, iron, calcium and iodine.

Cooking features:

1. Jam is prepared in accordance with the indicated components and one of the schemes suggested above.
2. Mix 8 grams of agar-agar with a small amount of granulated sugar in order to avoid the appearance of lumps when it gets into a hot environment.
3. Introduce the free-flowing mixture gradually, stirring.
4. Boil for 4-5 minutes, put in sterilized containers and close.

With gelatin

Cooking features:

1. Soak 30 grams of gelatin in 90-100 milliliters of boiled water.
2. Heat the swollen gelatin until it is completely dissolved, but do not boil.
3. Pour into ready-made jam, boil for 1-2 minutes and spread over a prepared container.

With raspberries

Raspberries will give the finished dessert a rich, bright color and characteristic aroma. You can put some berries in jelly whole. They need to be added 10 minutes before the end of cooking.

It is necessary:

• raspberries - 500 grams;
• currants - 600 grams;
• granulated sugar - 1 kilogram;
• water - 60 milliliters.

Sequencing:

1. Prepare juice or get berry puree by rubbing blanched berries through a colander.
2. Pour in granulated sugar and boil for half an hour, stirring occasionally so that the thick mass does not burn.
3. When the mass has reduced to the required volume, check with a dough on a saucer, pour into a sterilized container.

With gooseberry

Jelly is prepared according to the classical principle. You can put aside 100 grams of gooseberries, cut into quarters and put in jelly 7-10 minutes before the end of heat treatment, it will turn out very beautifully.

It is necessary:

• gooseberries - 550 grams;
• currants - 550 grams;
• sugar - 1.1 kilograms.

Cooking feature:

1. The gooseberry has a denser skin, so you must start blanching with it, add the currants after 5 minutes, boil for about 10 more minutes and pour into a colander.
2. Grind, add the specified amount of sugar, cook for half an hour.

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Striped jelly

For the preparation of such a dessert, currants of two colors are used: red and white varieties.

It is necessary:

• berries - 550-600 grams of each color;
• sugar - 1.1 kilograms;
• gelatin - 25 grams;
• water - 90 milliliters.

Sequencing:

1. Separately make juice of two colors from currant berries.
2. Pour in granulated sugar - 500 grams in each mass.
3. Boil for a quarter of an hour.
4. Soak 15 grams of gelatin in 50 milliliters of water, heat after swelling and pour into red currant juice. Pour into molds and place in the cold.
5. Do the same with another portion of currants and gelatin. Pour out when the previous layer hardens.

If desired, you can make more layers, but then the cooking time increases, since you have to wait for each layer to solidify.

Multicooker recipe

Cooking jelly with this assistant, who has long been entrenched in the kitchen, will allow the hostess to save time and effort. Currant juice can be made in a juicer or juicer. Or you can blanch the berries in a slow cooker.

It is necessary:

• berries - 1 kilogram;
• sugar - 1 kilogram;
• water - 60 milliliters.

Sequencing:

1. If the juice is already prepared, pour it into a multicooker, add sugar and set the "Baking" mode for half an hour, at a temperature of 120 ^about.
2. Blanch the berries, pour them into a bowl, pour in the specified amount of water, close, set the "Boil" mode for 5-7 minutes.
3. Put the berry mass in a colander, rub, pour the juice into a bowl, add sugar, stir until completely dissolved, set the "Baking" mode for 30 minutes at 120 ^about.
4. Put the ready jam in a prepared container.

In a cold way

The advantage of the option without cooking is that a maximum of valuable elements and vitamins are retained.

It is necessary:

• berries - 1.3 kilograms;
• granulated sugar - 1.2 kilograms.

Sequencing:

1. Rinse the berries with twigs and dry well. Remove twigs.
2. Make juice, add sugar and stir occasionally until dissolved.
3. Pour the syrup into a clean, sterilized, always dry container. Close, the recommended storage location is the refrigerator.

Jelly storage rules

Jelly, as a dessert, is stored in the refrigerator for no more than 2 days. Hermetically sealed containers can be kept in a cool dark room for up to 2 years, under room conditions - a year. Jam, prepared without heat treatment, is stored in the refrigerator for about 6 months.