Source: Oksana, AdobeStockNutritionists recommend white currants for children and people with weakened immune systems. So be sure to stock up on this healthy treat for winter. A great option: make white currant jelly. We're sharing 15 of the best recipes!
1. White Currant Jelly – Classic Recipe
Source: vk.comA popular and most basic option.
You will need: 1 kg white currants, 1 kg sugar, 80 ml water.
Preparation: Place the currants in a colander and blanch in boiling water for 3 minutes. Mash the softened berries through a sieve, mix with sugar and water. Cook for 10 minutes, then pour the jelly into prepared jars and seal.
2. White Currant Jelly with Agar-Agar
Source: вконтакте24.рфIt's convenient to mash berries through a sieve using a wooden spoon.
You will need: 3 kg white currants, 30 g agar-agar, 3 kg sugar, a pinch of citric acid.
Preparation: Blend the currants, then strain through a sieve. Mix the resulting puree with half of the sugar and cook over low heat for 5-7 minutes. Add the citric acid and the remaining sugar mixed with agar-agar. Cook everything together for 5 minutes and seal.
3. No-Cook White Currant Jelly
Source: getrecipe.ruThis is healthy and very tasty!
You will need: 2 kg white currants, 2 kg sugar.
Preparation: Prepare the currants, blend them, and strain through a sieve. Mix the resulting berry puree with sugar and distribute into clean, dry jars. Sprinkle with a layer of sugar, close tightly with lids, and store the jelly in the refrigerator.
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4. White Currant Jelly with Pectin
Source: pro-orehi.ruDuring cooking, the berry mixture should be stirred periodically.
You will need: 4 kg white currants, 4 kg sugar, 40 g pectin.
Preparation: Cover the currants with half of the sugar and let stand for 1 hour. Pass through a meat grinder and then strain through a sieve. Add the remaining sugar mixed with pectin and cook over low heat for 5 minutes. Pour the jelly into prepared jars and seal.
5. Sugar-Free White Currant Jelly
Source: pro-orehi.ruTart jelly pairs perfectly with sweet waffles and syrniki.
You will need: 2 kg white currants, a pinch of citric acid, 20 g pectin, 120 ml water.
Preparation: Pour pectin into water and set aside for 10 minutes. Blend the currants, strain through a sieve, and bring to a boil. Add citric acid and, stirring constantly, pour in the pectin mixture in a thin stream. Cook for 5 minutes, pour into prepared jars, and seal.
6. White Currant Jelly with Gelatin
Source: vosadu-li-vogorode.ruWhen using gelatin, pay attention to the manufacturing date.
You will need: 3 kg white currants, 3 kg sugar, 30 g gelatin, 180 ml water.
Preparation: Blend the white currants and strain through a sieve. Add sugar, mix, and let stand for 1 hour. Pour gelatin into water and set aside for 15 minutes. Place the pot with berry puree over low heat and cook for 5-7 minutes. Remove from heat, pour in the gelatin mixture, stir, and distribute the jelly into jars. Seal, turn upside down, and wrap in a warm towel.
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7. White Currant Jelly with Vanilla
Source: ideireceptov.ruYou can check the thickness of the jelly by dropping a small amount onto a saucer.
You will need: 3 kg white currants, 2 drops vanilla essence, 2 kg sugar, 50 ml lemon juice.
Preparation: Set aside 500g of currants, blanch the rest in boiling water for 3 minutes and strain through a sieve. Mix the resulting puree with vanilla essence and sugar, and cook for 5 minutes. Add the whole berries and lemon juice, and cook for another 5-7 minutes. Pour the hot jelly into sterilized jars and seal.
8. White Currant Jelly with Lemon
Source: guide.michelin.comThis preserve can be stored for up to 10 months.
You will need: 3 kg white currants, 2 lemons, 3 kg sugar.
Preparation: Scald the lemons with boiling water, pat dry with a towel, and remove 1 tbsp of zest. Cut the lemons in half and squeeze out the juice. Blend the currants and strain through a sieve. Mix the currant puree with sugar and zest, boil for 3 minutes. Add lemon juice and cook for another 5 minutes. Fill prepared jars with the hot jelly and seal.
9. White Currant Jelly with Anise and Cinnamon
Source: farmersgirlkitchen.co.ukYou can color the jelly with a small amount of turmeric or food coloring of any color.
You will need: 3 kg white currants, 3 kg sugar, 0.5 tsp ground anise, 1 cinnamon stick, 200 ml water.
Preparation: Pass the currant berries through a meat grinder, then strain through a sieve. Boil water, add half of the sugar, a cinnamon stick, and cook for 3 minutes. Remove and discard the cinnamon stick. Mix the currant puree, syrup, remaining sugar, and boil for 2 minutes. Add ground anise and continue to simmer over low heat for another 5 minutes. Fill dry, clean jars with the hot jelly and seal.
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10. White Currant Jelly with Stevia
Source: vilkivruki.ruAn excellent jelly recipe for those who have given up sugar.
You will need: 2 kg white currants, 2 tbsp stevia extract, a pinch of citric acid, 1 glass of water.
Preparation: Cook the currants in boiling water for 2 minutes, drain in a colander, then strain through a sieve. Add water, citric acid, stevia, and simmer over low heat for 10 minutes. Fill prepared containers with the hot jelly, seal, and wrap in a warm towel for 24 hours.
11. White Currant Jelly with Cornstarch
Source: koketta.ruCornstarch should be mixed with cold water.
You will need: 1.5 kg white currants, 1.5 kg sugar, 3 tbsp cornstarch, 120 ml boiled water.
Preparation: Add white currants to boiling water and cook for 3 minutes. Mash the softened berries through a sieve, add sugar, and cook for 10 minutes. Mix cornstarch with water and pour in a thin stream into the jelly. Cook for 5 minutes, distribute into prepared containers, and seal.
12. White and Red Currant Jelly
Source: pinterest.ruIf you don't have a blender, use a meat grinder or simply mash the currants with a mortar and pestle.
You will need: 500 g white currants, 500 g red currants, 1 kg sugar.
Preparation: Blend the currant berries and strain through a sieve. Add sugar, mix, and let stand for 30-40 minutes. Boil for 5 minutes, distribute into sterilized jars, and seal.
15 Great Redcurrant Jelly Recipes for Winter
13. Thick White Currant Jelly with Oranges
Source: cookpad.comOptionally, you can add a little orange or lemon zest.
You will need: 2 kg white currants, 3 oranges, 2 kg granulated sugar, 5 tbsp lemon juice.
Preparation: Scald the oranges with boiling water, peel them, and separate into segments. Blend the currants and oranges. Strain the resulting mixture through a sieve, mix with sugar, and cook over low heat for 10 minutes. Pour in the lemon juice and continue to simmer for another 5-7 minutes. Fill clean, dry jars with the hot jelly and seal.
14. White Currant Jelly with Whole Berries
Source: povar.ruFor best results, use freshly picked currants.
You will need: 4 kg white currants, 3 kg sugar, 0.5 tsp citric acid, 150 ml water.
Preparation: Set aside 1 kg of currants, blanch the rest in boiling water for 3 minutes and strain through a sieve. Mix the resulting puree with sugar and water, and cook for 10 minutes. Add the whole berries, remove from heat, and leave covered for 30 minutes. Bring to a boil, add citric acid, and cook for another 5 minutes. Pour the jelly into jars and seal.
15. White Currant Jelly in a Multicooker
Source: ideireceptov.ruYou can cook jelly using the "Stew," "Simmer," and "Bake" modes.
You will need: 2 kg white currants, 2 kg sugar, 20 g pectin, a pinch of vanilla, 1 glass of water.
Preparation: Set aside 500g of currants, blanch the remaining berries in boiling water for 3 minutes, then strain through a sieve. Mix the resulting puree with the whole berries, water, and half of the sugar. Place the mixture into the multicooker bowl, close the lid, and activate the "Bake" mode for 30 minutes. Add vanilla and the remaining sugar mixed with pectin. Close the lid and cook on the same mode for another 10 minutes. After the signal, pour the jelly into jars and seal.