Source: Valentinamaslova, AdobeStockOne of the favorite winter preserves from childhood is thick and aromatic redcurrant jelly. It's an excellent standalone dessert with tea, a topping for pancakes and syrniki, or a filling for pies. We're sharing 15 of the best recipes on how to make it!
1. Redcurrant Jelly with Gelatin
Source: allrecipesru.comChoose this recipe if you want a very thick jelly.
You will need: 2 kg redcurrants, 2 kg sugar, 1 tbsp gelatin, 1/2 cup water.
Preparation: Remove the stems, wash the redcurrants, and blend them with sugar in batches. Let the puree sit for an hour. Dissolve gelatin in water according to package instructions, pour it into the puree, and mix again until dissolved. Pour the jelly into sterilized jars and seal.
2. Sugar-Free Redcurrant Jelly
Source: koolinar.ruExcellent jelly for those watching their figure.
You will need: 1 kg redcurrants, 100 ml water, 10 g gelatin.
Preparation: Pour water over gelatin and let it swell according to package instructions. Remove the stems, wash the berries, and cook for 5 minutes over medium heat. Strain the redcurrants through a sieve, mix with gelatin, and heat for another 3-5 minutes. Seal the jelly in sterilized jars.
3. Five-Minute Redcurrant Jelly
Source: spmguild.ruA favorite recipe for busy homemakers.
You will need: 1 kg redcurrants, 1 kg sugar.
Preparation: Remove debris and stems, wash the redcurrants, and mix with sugar until it is completely moistened by the juice. Cook the mixture for 5 minutes over low heat, stirring and not bringing to a boil. Immediately strain the redcurrants through a sieve, return to the stove, this time bring to a boil, and seal in sterilized jars.
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4. No-Cook Redcurrant Jelly
Source: mognotak.ruA very convenient option when you don't want to stand by the stove in the heat.
You will need: 1 kg redcurrants, 1 kg sugar.
Preparation: Separate the redcurrant berries from the stems and squeeze out all the juice using layered cheesecloth. Gradually add the sugar, a few spoonfuls at a time, with 10-minute intervals. Stir constantly. It's important that the previous portion of sugar dissolves before adding the next. Seal the jelly in sterilized jars.
5. Redcurrant Jelly without Gelatin
Source: pinterest.ruThe advantage is that you can cook this jelly to any desired thickness.
You will need: 1 kg redcurrants, 1 kg sugar, 100 ml water.
Preparation: Add water to the washed redcurrants, cook for 10-15 minutes, and strain the berries through a sieve. Add sugar to the resulting puree and cook for another 10 minutes after boiling, stirring. Pour the jelly into sterilized jars and seal.
6. Redcurrant Jelly with Agar-Agar
Source: edalegko.ruAgar-agar is a plant-based gelling agent that is excellent for desserts and jams.
You will need: 1 kg redcurrants, 8 g agar-agar, 3 cups sugar, 50 ml water.
Preparation: Remove the stems, wash the redcurrants, cover with sugar, and cook for 10 minutes over medium heat. Strain through a sieve. Separately dissolve agar-agar in cold water and pour into the berry puree. Mix and cook for another 5 minutes over low heat. Pour the jelly into sterilized jars and seal.
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7. Redcurrant Jelly with Pectin
Source: 7dach.ruRedcurrants already contain pectin, so we are simply enhancing the effect.
You will need: 1 kg redcurrants, 1.5 cups sugar, 1 cup water, 10 g pectin.
Preparation: Mix pectin with water and let it swell according to package instructions. Remove the stems, wash the berries, mix with sugar, and cook until the sugar dissolves over medium heat. Strain the redcurrants through a sieve, mix the puree with pectin, and cook for another 5 minutes over minimal heat. Pour the mixture into sterilized jars and seal.
8. Redcurrant Jelly with Stems
Source: vosadu-li-vogorode.ruYou can leave the stems on because the jelly still needs to be strained.
You will need: 1 kg redcurrants, 1 kg sugar, 1 lemon.
Preparation: Cover the redcurrants with sugar, let sit for 10 minutes, and then place on the stove. Add lemon juice and zest, and cook the mixture for about 10 minutes, stirring. Strain the mixture through a sieve, bring to a boil again, and seal in jars.
9. Redcurrant Jelly with Mint
Source: donatewales.orgThe refreshing minty note will appeal to all lovers of unusual flavors.
You will need: 1 kg redcurrants, 1 kg sugar, 1 bunch of mint.
Preparation: Extract juice from redcurrants using cheesecloth or any convenient method. Add sugar, mix, and bring to a boil. Add chopped mint, cook for another 5-10 minutes, and remove the foam with the floating mint leaves. Pour the jelly into sterilized jars and seal.
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10. Redcurrant Jelly with Orange
Source: ideireceptov.ruAs simple as it is incredibly delicious!
You will need: 2.5 kg redcurrants, 700 g oranges, 2 kg sugar.
Preparation: Remove the stems and pass the redcurrants through a meat grinder or juicer. Do the same with the oranges and mix both masses. Add sugar, cook the jelly almost to a boil, and seal in sterilized jars.
11. Redcurrant Jelly with Gelfix
Source: vosadu-li-vogorode.ruIf you don't have a juicer, use a blender or squeeze the juice through cheesecloth.
You will need: 1.5 kg redcurrants, 0.5 kg sugar, 1 packet of Gelfix.
Preparation: Remove the stems, wash the berries, and pass them through a juicer. Heat the juice on the stove, add Gelfix and a few spoonfuls of sugar. Stirring, bring the jelly to a boil, add the remaining sugar, and cook for another 3-5 minutes until dissolved. Pour the jelly into sterilized jars and seal.
12. Redcurrant Jelly without Water
Source: vosadu-li-vogorode.ruBecause there is no water or gelling additives, this jelly stores best.
You will need: 1 kg redcurrants, 1 kg sugar.
Preparation: Remove the stems, soak the berries in water for 2 hours, wash, and let them dry in a colander. Mix the redcurrants with sugar, let sit for half an hour, mix again, and bring to a boil over high heat. Cook the jelly for about 5 minutes, stirring, strain through a sieve, and seal in sterilized jars.
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13. Redcurrant Jelly with Starch
Source: jennysmile83.wordpress.comAny starch will do – it doesn't add flavor, only thickness.
You will need: 1 kg redcurrants, 600 g sugar, 200 ml water, 2 tbsp starch.
Preparation: Pour water over the washed redcurrants, add sugar, cook until dissolved, and strain the mixture through a sieve. Bring to a boil again. Dissolve starch in water, pour in, and mix. Cook the jelly for another couple of minutes, stirring, and seal in sterilized jars.
14. Red and Blackcurrant Jelly
Source: pro-orehi.ruA mix of two types of currants gives a richer color and flavor.
You will need: 1 kg redcurrants, 1 kg blackcurrants, 1 kg sugar.
Preparation: Remove the stems, wash the currants, and extract the juice using cheesecloth. Add sugar and cook everything over medium heat, stirring, until dissolved. Do not boil. Pour the hot jelly into sterilized jars and seal.
15. Redcurrant Jelly with Apples
Source: melikedacha.ruFor an even brighter flavor, add a little ground cinnamon.
You will need: 500 g redcurrants, 700 g apples, 1 kg sugar, 75 ml water.
Preparation: Remove the stems and wash the redcurrants. Peel and thinly slice the apples, put everything into a saucepan, add water, and cook for 15 minutes. Add half a cup of sugar, cook for another 5 minutes, blend everything with an immersion blender, and strain through a sieve. Add the remaining sugar, cook the jelly for another 15 minutes over low heat, and seal in sterilized jars.