Step-by-step recipe for 5-minute redcurrant jam as jelly
Red currant is a juicy, tasty berry used in a variety of dishes, from preserves to sauces. To preserve all summer vitamins, you can prepare red currant jam for the winter, his 5-minute recipe, like jelly, is a godsend for busy housewives. Such a currant blank can be used as an additive to baked goods, for colds in the form of a medicinal aid.
Features of cooking jelly "five minutes" for the winter
To cook a high-quality and tasty 5-minute currant dessert, you must follow the recommendations:
- Due to the pectin contained in the berry, a jelly mass is released during the preparation of currants with granulated sugar. But in order to get a real thick jelly jam that keeps its shape, it is necessary to add gelatin or agar-agar to the dessert.
- To give a special taste and aroma of currant jelly, vanilla, citrus juices, orange and lemon slices are introduced into the mass.
- Red currants are saturated with vitamin C. To increase the content of this vitamin in jelly, poppy seeds, sesame seeds, and almonds are used. Other seasonal berries are also suitable.
Gelatin is one of the popular ingredients used in almost all recipes. When adding it to dessert, you should follow the instructions.
To begin with, the substance from the bag is soaked for half an hour in hot water, mixed well until the grains are dissolved, and then poured into the finished dessert.
The addition of the thickener occurs just before the 5-minute is poured into the containers.
Ingredients
To make currant jelly for 5 minutes, you need to take:
- 1.3 kg of granulated sugar;
- 250 ml of water;
- 1 kg of currants.
From these products, about 1.3 liters of jelly jam are obtained.
Selection and preparation of raw materials
The fruits of red currants for jam should be taken fresh, only plucked from the branches. The berries must be sorted out beforehand, otherwise currants can penetrate into the jelly, which rotted, began to deteriorate, which will lead to rapid spoilage and fermentation of the jam.
This process is also very important for the reason that the possible ingress of currant twigs can ultimately impart an unpleasant bitterness to the treat.
How to prepare a container?
Jelly jars need to be reviewed for chips, then washed in hot water with a soda solution. Rinse well and place to sterilize. Sterilization is carried out over steam for 25 minutes or in the oven for half an hour.
In an unheated oven, containers are placed with their neck up and are sterilized during heating.
The lids also need to be boiled before rolling the jelly.
The jam is poured into a dry container, so the sterilized cans are dried.
Cooking method
There are 2 methods of making five-minute jam, one of which should be used to cook a dessert.
How to cook:
- Berries are prepared - they are washed, twigs, tails, unripe and bad fruits are removed.
- Water is poured into the bowl, granulated sugar is poured. The mass should boil, after which the gas decreases. Mixing, you need to prepare the syrup until all the sugar is dissolved. This will take about 5 minutes.
- Currants are sent to the sugar mass, brought to a boil.
- Over low heat, after the mixture boils, cook the dessert for 5 minutes, sometimes stirring and removing the foam.
- Jam is laid out in a clean sterile container, rolled up.
- Banks need to be turned upside down, wrapped. Leave like this until cool.
Conditions and terms of storage of jam
It is recommended to store jelly-jelly in a cool dark room - cellar, basement, refrigerator.
To keep the dessert better, sprinkle it on top with sugar with a layer of 2 cm before spinning.
Five minutes, covered with sand, can be stored at room temperature, but only the jam will become very liquid. In this case, before eating the dessert, put it in the refrigerator for a couple of hours to get a dense jelly.
Storage of red currant jam is possible throughout the year.
