White currant jelly: recipes - how to make currant jelly from white fruits in molds and for the winter

Preparing the berries

Currants are harvested as they ripen, picking the berries directly from the branches. After the harvest is brought home, the fruits are freed from the stalks. You shouldn’t do this before, otherwise the berries will spread or release juice.

The currants are transferred to a colander and immersed in a pan of water. By stirring the fruits in water with a spoon or hand, dust and other dirt are washed off from the surface of the berries.

Clean berries are removed from the water and left on a sieve. There is no need to wait for the currants to dry completely; 15-20 minutes is enough.

Jelly recipes

No gelling additives

Currants themselves have natural pectin, which can make any preparation thick.Therefore, for this recipe you will need only natural ingredients: sugar (1.3 kilograms), white currants (1 kilogram) and 50 milliliters of clean water.

The fruits are placed in a pan, preferably with a wide bottom. Add water and cover the container tightly with a lid. This condition is mandatory, since the berries must steam and burst. Place the pan on the lowest heat and heat for 5-10 minutes. Stir the white currants two or three times.

Berries with softened skin are thrown onto a metal sieve with a fine mesh, and then immediately ground using a wooden pestle or spoon. The resulting cake is used to cook compote or jelly, and the purified puree is flavored with sugar.

Boil the jelly dessert over low heat with constant stirring. Under no circumstances should the berry mass be allowed to stick to the bottom of the pan. As soon as the berry juice and sugar have boiled down 1.5 times, turn off the stove and pour the jelly into jars that were previously prepared. sterilized.

Based on agar-agar powder

The berries are prepared as described above. The fruits are passed through a press juicer or currant juice is extracted using a steam juicer. For every full liter of fresh juice, take 800 grams of sugar. After combining the main ingredients together, place the mixture over medium heat. After the sugar has completely dissolved, the liquid should become clear.

A tablespoon of powdered agar-agar is mixed with a teaspoon of sugar. This is necessary so that the agar-agar does not clump. The loose mass is introduced gradually, constantly working with a spoon. As soon as the sweet base boils, the countdown begins. Cook the jelly with agar-agar for no more than 5 minutes, otherwise the gelling substance will lose all its properties.

The finished whitecurrant jelly is poured into hot, dry jars and immediately sealed with lids.

If the jelly is not prepared for winter consumption, then the hot composition is poured into molds. These can be shaped silicone containers or muffin tins. To ensure that the finished jelly leaves the edges of the mold well, use refined vegetable oil. Cover the surface with a minimal layer of fat using a cotton pad or clean sponge.

With gelatin

First of all, soak the powder (30 grams) in chilled boiled water (100 milliliters). The water must be boiled, since after adding the solution to the berry mass, subsequent boiling is not permissible.

White currant berries (1 kilogram) are blanched with the addition of 100 milliliters of water for 10 minutes. The delicate skin of most fruits will burst during this time, and this is normal. The main thing is not to forget to constantly stir the berries during blanching so that they do not stick to the bottom of the cooking container. The heating of the burner should be minimal.

The softened berries are ground through a metal sieve. Add 1 kilogram of sugar to the berry puree. To make it disperse faster, constantly work with a wooden spatula or spoon.

Place the homogeneous sweet mass on the stove and cook for at least a quarter of an hour. Then the swollen gelatin is added. At the same time, reduce the fire so that the mass does not begin to boil. To get rid of possible lumps, the jelly is passed through a calcined metal grid (sieve), and then immediately poured into jars. Pour the jelly into the containers as completely as possible so that there is no room for air. Even if some of the dessert leaks out when swirling. As they cool, the contents of the jars, according to the laws of physics, will shrink.The lids will retract, which will prevent air and microorganisms from getting inside.

A video from the channel “Recipes from Lirin Lo” suggests how to prepare jelly based on pectin sugar.

With raspberries

It is best to take wild berries, they are much more fragrant. Since raspberries, like currants, are rich in pectin, making jelly from these two berries does not require additional additives.

The fruits in a 1:1 ratio are placed in a pan and boiled under the lid for 5-10 minutes.

Then the standard procedure: the berries are ground, mixed with sugar (1.2 kilograms) and boiled until the mass is reduced by 1.5-2 times.

With gooseberries

You can take any gooseberry: green, red, black. The color of the finished jelly will depend on the color of the gooseberries. White currants do not give a rich shade, so gooseberries will play a dominant role in this.

Product composition:

• white currant – 500 grams;
• gooseberries of any color – 500 grams;
• granulated sugar (white) – 1 kilogram;
• input for blanching - 100 milliliters.

Since the skin of gooseberries is much denser, you need to start blanching the berries with the fruits of this species.

The gooseberries are placed in a pan and the specified amount of water is added. Boil the berries for 5 minutes, then add currants and continue cooking for another 5 minutes.

The steamed fruits are thrown onto a sieve along with the broth. Grind the mass with a wooden spatula to separate the juice from the cake.

White currant pulp can be used to prepare marshmallows. The technology for its preparation is presented in material from our site using apple pulp as an example.

The required amount of sugar is added to the berry juice, and gradually heating it, dissolves it.

The most important stage is boiling.The jelly is boiled over low heat for 25-30 minutes, constantly stirring and skimming off the foam with a slotted spoon. The finished dish collects lumps of foam not along the edges of the pan, but in the center. Also, when dripping from a spoon, the berry mass does not break into drops, but slowly slides off in a thin stream.

Watch the video from the “Concoction” channel with detailed instructions for cooking currant jelly with oranges

Striped jelly

To prepare this dessert, you take at least two varieties of currants: red and white. You can additionally take black currants, but the cooking technology will become more complicated.

So, first of all, soak the gelatin. Gelling powder (20 grams) is poured into 100 milliliters of cooled boiled water and, getting rid of lumps, mix thoroughly.

300 grams of fresh white currants are pureed in a blender until smooth. The berry mass is filtered through a very fine sieve lined with gauze. A glass of sugar is added to the resulting berry juice. The jelly is boiled over the fire for 10 minutes.

The swollen gelatin powder is divided into 2 parts, and half is added to the white berry mass. Without removing from the heat, mix the white part thoroughly. After the gelatin has completely dispersed, place the jelly in bowls so that it occupies no more than half the container. To speed up setting, the jelly molds are placed in the refrigerator.

While the white half of the dessert is cooling, prepare the red half. The proportions of berries and sugar are the same. The cooking procedure is similar: the berries are crushed, filtered, sugar is added, boiled and a gelatin thickener is added.

The red part is not poured immediately, but only after the mass has cooled to room temperature. Don't worry, the jelly won't set ahead of time.

The striped jelly in the molds is sent to the main compartment of the refrigerator. To ensure that the dessert is “strong” before serving, it is removed from the refrigerator immediately before consumption.

In addition to jelly, housewives make jams from currants. Our article presents 5 cooking options blackcurrant jam, but this technology can also be used for processing white berries.

How to store jelly

A dessert dish that is not a winter preparation should be stored in the refrigerator for no more than two days. The preserved jars, after cooling completely, are sent to the cellar or basement. The shelf life of this jelly is 1 year.

A chic selection of recipes for white currant compote is presented here. To make the drink truly cool in the summer heat, add a couple of cubes to the glass clear ice.