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Jelly made from red currant juice should definitely join the ranks of winter preparations. A delicate, light delicacy of ideal consistency will help restore the body's defenses and resist viral diseases during the cold season.
Beneficial properties of red currant juice jelly
Making jelly from red currant juice is very useful, since this berry is recognized as a hypoallergenic product. This means that it is allowed to be consumed by small children, nursing and pregnant women.
The homogeneous structure of the delicacy has a beneficial effect on the gastric mucosa, helps strengthen the body, and has antipyretic properties. Jelly has a choleretic effect, acts as a laxative and anti-inflammatory agent.
Recommended for use for colitis and spasms. With regular use, it helps get rid of stones, constipation, swelling, and also stimulate the gastrointestinal tract.
Redcurrant juice jelly recipe
It is very simple to prepare jelly from red currant juice for the winter. Even an inexperienced housewife can make this nutritious delicacy the first time.The basis of the jelly is juice, which can be extracted in any available way. It is most convenient to use a juicer, which immediately produces pure juice that does not require further purification. You can grind the currants using a blender or meat grinder, and then rub the resulting puree through a sieve or squeeze through cheesecloth.
Some recipes are designed for boiling berries in a small amount of water or baking them in an oven, which after complete cooling must be separated from the cake.
Recipe for red currant jelly using a juicer
You can easily and quickly make redcurrant jelly using a juicer.
You will need:
- sugar – 2 kg;
- red currant – 3.5 l.
Cooking method:
- Sort through the berries. Remove branches. Rinse with plenty of water.
- In order for the currants to release their juice easily, you will need to warm them up a little. To do this, you need to pour it onto a baking sheet and place it in the oven. Maintain for 10 minutes at 180°C. You can also use the microwave. Hold the berries for 4 minutes at maximum setting.
- Transfer to a juicer. Squeeze out the juice.
- Add sugar. Place on low heat. Stirring, cook until completely dissolved. No need to boil.
- Pour into prepared jars. When cool, close the lids and store in a cool place.
Redcurrant jelly through a juicer
Red currant jelly is prepared in a juicer without adding gelatin. The berries contain a sufficient amount of pectin, which is responsible for the hardening of the delicacy.
You will need:
- currants (red) – 2.7 kg;
- water (filtered) – 2 l;
- sugar – 1.7 kg.
Step-by-step instruction:
- Rinse the berries and let the liquid drain completely. Remove branches.
- Pour water into a deep saucepan and place a juicer on top. Add red currants. Turn on the fire.
- Place a drain tube in the juicer, and place the other end in a smaller container into which pour sugar.
- When all the juice has flowed out, transfer to the fire. Dissolve completely. Do not boil.
- Pour into prepared containers and close with lids.
Redcurrant juice jelly without cooking
In the proposed recipe, the jelly completely retains all vitamins and nutrients. Dark red, ripe berries are not very suitable for this recipe, as they contain less pectin. It is better to use light red berries.
You will need:
- Red Ribes;
- sugar.
Step-by-step instruction:
- Remove the fronds from the fruit. To make the process go faster, you can use a fork. Place the edge of a branch between the cloves and pull through. The berries will fall, but the branch will remain in your hands. Remove leaves.
- Pour the fruits into a bowl and fill with water. Mix. All debris will float to the surface. Carefully drain the liquid. The process must be repeated 2 more times.
- Drain onto a cloth or paper towel. All berries must be completely dry. Moisture getting into the jelly will significantly shorten the shelf life.
- Fold gauze or tulle in 2 layers. Add red currants in portions and squeeze. It is not recommended to use a juicer for this recipe.
- Pass the juice through a sieve. This will completely clear it of the smallest seeds.
- Measure the volume of juice obtained. Measure out 2 times more sugar.
- Pour the juice into a wide enamel container. Sprinkle some sugar.Using a wooden spoon, stir until completely dissolved. The process will take about 15 minutes.
- Add the next portion and dissolve again. Continue until all the sugar and juice are gone.
- Transfer to sterilized jars. Close tightly with lids.
- Place in a dark, cool place. After 8 hours, the treat will begin to harden.
Calorie content
The calorie content in the proposed recipes differs slightly. The delicacy prepared using a juicer contains 172 kcal per 100 g, through a juicer - 117 kcal, in the recipe without cooking - 307 kcal.
Terms and conditions of storage
Depending on the chosen cooking technology, the shelf life will differ. Jelly prepared using heat treatment retains its beneficial and tasteful qualities for 2 years. Hermetically sealed and properly prepared containers can be stored at room temperature, but without access to sunlight.
Treats prepared without cooking should only be stored in the refrigerator or cold basement. The maximum shelf life is 1 year, but it is recommended to consume before spring.
Conclusion
Jelly made from red currant juice will delight the whole family with its wonderful taste in the winter season, and will also help strengthen the immune system. Adding cinnamon, thyme, mint or vanilla to the composition will make the taste of the dessert more original and rich.
