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White currant jelly for the winter is a light amber-colored delicacy with a piquant taste and a delicate summer aroma. The treat will be a good addition to delicate pancakes, soft cream cheeses, toasted bread or delicious sauces. The dessert compares favorably with other preparations with its pleasant sourness and luminous transparent texture.
Beneficial properties of white currant jelly
The fruits of fragrant white currants are less popular than red and black ones, but their benefits are just as great. Positive effect on the body:
- Prevention of colds due to the high content of vitamin C.
- Improved blood counts due to iron in the composition.
- Strengthening the heart muscle, preventing the appearance of edema bags due to the ability to remove fluid.
- Acceleration of metabolic processes, cleansing of slag masses, salts of harmful metals and toxic substances.
How to make white currant jelly
To make white currant jelly, you can add thickening agents or use the boiling method.
White currant jelly with gelatin
The fragrant thick mass glows in jars, and gelatin provides a stable texture.
Product set:
- 3 tbsp. l. fast-acting gelatin powder;
- 100 ml of boiled liquid for dilution;
- 1 kg of washed berries;
- 1 kg granulated sugar.
Step-by-step instructions for canning white currant jelly for the winter:
- Blanch the main product over low heat in 100 ml of water for 10 minutes until the thin skin bursts.
- Grind the pulp through a sieve and add sugar, mix.
- Boil the mixture for 20 minutes over medium heat, add the swollen gelatin and reduce the temperature, avoiding boiling.
- Rub the sweet mass through a sieve to prevent lumps from getting into the preserves.
- Immediately pour into sterile jars to the top and seal with metal lids boiled in water for 5 minutes.
The sweet thick dessert is ready. After cooling, lower the preservation into the basement or closet.
White currant jelly with agar-agar
Powdered agar-agar allows the treat to “set” much faster and more tightly.
Cooking products:
- currants – 5 kg;
- sugar – 800 g for every 1 liter of juice;
- 4 tbsp. l. powdered agar-agar.
Step by step cooking method:
- Squeeze the juice through a juicer, mix with sugar in the specified proportion.
- Boil over medium heat until the crystals melt.
- Mix agar-agar with a small amount of sugar so that it does not turn into lumps. Add the powder in portions, constantly stirring the mixture.
- Bring the mixture to a boil and simmer for no more than 5 minutes.
- Pour the mixture into oven-fried jars and seal.
A delicate sweet and sour mixture will fill you with vitamins in the winter and give you a piece of summer.
No gelling additives
If you cook white currant jelly, observing a special temperature regime, you do not need to add stabilizing powders.
Components:
- currant berries – 500 g;
- refined sugar – 400 g.
Preparing canned food in stages:
- Squeeze the juice with a juicer and strain it from the seeds.
- Add sugar and place the pan over low heat.
- Wait until it boils and simmer for 30-40 minutes until the mass becomes thick and viscous.
- Send the sweet substance into sterile jars and roll up.
Beautiful amber jelly made from white berries is a good dessert for a child and a delicious topping for toast or tartlets.
Recipes for white currant jelly for the winter
The taste of the dessert is balanced and not cloying. It can be served at any time of the year in bowls, garnished with whipped cream and a sprig of mint.
A simple recipe for white currant jelly for the winter
The simplest and most understandable cooking method does not require additional components.
Need to:
- 2 kg of berries;
- 2 kg refined sugar.
Canning consists of stages:
- Pour the washed berries with 50 ml of water and boil for 4 minutes, stirring, until the skin bursts and the pulp releases juice.
- Pass through a sieve until a light, glowing mass forms.
- Add sugar in portions, stir and simmer for 5-6 minutes.
- Remove the hot mixture from the heat and distribute into sterilized jars, seal with tin lids. Cool and refrigerate.
The dessert will be moderately sweet, aromatic and healthy.
White currant jelly without cooking
Healthy cold white currant jelly will not only be an appetizing dessert for tea, but will also improve health due to its high content of vitamins. The absence of temperature treatment allows you to preserve all the vitamins in the mass.
Products:
- 1 kg of washed currants;
- a couple of oranges;
- 2 kg refined sugar.
Preparation without cooking:
- Grind the berries through a meat grinder.
- Wash the oranges, cut into pieces and also grind with a meat grinder.
- Sprinkle the fruit with sugar and stir until dissolved.
- Distribute the sweet mass into sterile glass jars and cover with nylon lids.
White currant jelly with lemon
A double dose of vitamin C in a fragrant citrus preparation will have a positive effect on the body. The dessert has a pleasant aroma and lemon flavor.
Set of cooking products:
- 1 kg of currant berries and sugar;
- ½ glass of drinking water;
- 2 lemons.
Culinary process:
- Pour the fruits with water and steam on the stove with the lid closed, grind through a sieve to a puree consistency.
- Grind the lemons and zest with a blender or meat grinder.
- Mix lemons with currants.
- Add ½ sugar to the puree and heat until the grains melt.
- Add the remaining sugar and stir until smooth.
- Seal the mixture in sterile jars and wrap.
The jelly will become thick only after it has completely cooled.
White currant jelly in the Mulinex bread machine
A bread maker is a unit that facilitates the process of cooking treats. It will turn out rich, amber and very appetizing.
Required set of products:
- ½ kg of berries;
- 300 g granulated sugar;
- lemon juice – 1 tbsp. l.
Step by step cooking method:
- Puree the berries with a blender, pour into a bread machine, add sugar and lemon juice.
- Stir, turn on the “Jam” program and press the “Start” button.
- In 1 hour 20 minutes the fragrant treat will be ready.
- Divide the mixture into jars and preserve immediately.
White currant jelly with mint
Unusual white currant jelly can be prepared by adding secret ingredients: garlic, pepper and mint.
Necessary products for cooking:
- 7-8 kg of currants;
- 5-6 kg of sugar;
- 200 g fresh mint leaves;
- 2 dried chilies;
- 2 garlic cloves;
- 3 laurel leaves.
Preparing white currant jelly with additives consists of the following steps:
- Squeeze the juice from the berries, strain it from the skins and seeds.
- Wash the mint, dry it on a towel and cut into small pieces.
- Combine ½ mint with currants in a bowl, add garlic, bay leaf, chili.
- Fill the workpiece with water so that the liquid covers the components by 2/3 of the volume.
- Boil for 15 minutes, remove the garlic and pepper, strain the liquid.
- Add sugar at the rate of 1/1 and place the container on the fire.
- Boil until the sugar melts, add the remaining mint and turn off the heat.
- Stir, wait for it to cool and place the mixture into sterile jars.
- Seal with lids and put the preserves in a cool, dark place.
White currant jelly with orange
For additional sweetness and flavor, currants can be combined with other ingredients.
Product set:
- washed currants – 1 kg;
- 2 oranges;
- 2 tbsp. l. freshly squeezed lemon juice;
- granulated sugar – 1.3 kg.
Recipe for white currant jelly, similar to jam:
- Scroll the berries and oranges through the mesh of a meat grinder.
- Mix the puree and add lemon juice.
- Place the mixture on the fire and boil for 5 minutes.
- Pour the mixture into sterile containers and roll up the lids.
After cooling in the room, the dessert should be stored on a cellar shelf or in a dark pantry.
White currant jelly with raspberries
Raspberries give the preserves a special sweetness, forest aroma and thick texture.
Required:
- 4 kg of red berries;
- 5 kg of white currants;
- 1 kg of ripe raspberries;
- 7 kg granulated sugar.
Dessert preparation diagram:
- Boil the berries covered for 10 minutes, grind, mix with sugar.
- Boil until the volume of the mass is reduced by 2 times.
The culinary process consists of stages:
- Sprinkle the berries with sugar and refrigerate for 8 hours.
- Place the mixture on the fire, stirring, and heat until the sugar melts. Cook for half an hour.
- Strain the mixture through a sieve, collect the juice and simmer it over low heat for 20-25 minutes.
- Distribute the hot treat into glass jars and close with lids.
The aromatic delicacy can preserve all the flavors and vitamins of the berries. Raspberries will add sweetness, white currants will add sourness, and red currants will add brightness of color.
Calorie content
The fresh product contains 0.5 g of proteins per 100 g, 8.7 g of carbohydrates and has no fat. With the addition of sugar, fruit additives and exposure to temperature, the nutritional composition changes. The calorie content of pure jelly is 200 kcal/100 g.
Terms and conditions of storage
The shelf life of canned food directly depends on the quality of processing of the berries, the cleanliness, sterility of the jars and proper sealing. If all standards are followed, the seaming can be stored for 6-7 months in cool conditions and without direct sunlight.
Conclusion
White currant jelly for the winter is a dessert with a delicate taste, pleasant berry aroma and smooth texture.The translucent amber delicacy can be prepared with raspberries, mint, citrus fruits and even garlic. Preservation is perfect for baking and preparing savory desserts.
