Jelly from juice: various preparation options - how to make jelly from fruit and berry juice for the winter

Technology for making jelly from juice

The first step is to decide on the main product. Berries and fruits contain a natural thickener - pectin, but some fruits have more of it, others have less.Depending on the main ingredient and the content of gelling components in it, the preparation recipe will change. Fruits with a high pectin content (apples, currants, viburnum, cranberries) do not require the use of large amounts of sugar and additional thickeners when preparing jelly. Conversely, berries and fruits without pectin, or containing it in small quantities (for example, raspberries, apricots, oranges) cannot do without additional investments in the form of sugar and gelling additives.

Fresh berries and fruits are processed into juice. This is done using a juicer, juicer, or by boiling the fruits in a small amount of water, then grinding through a sieve and straining.

Then sugar is added to the juice and the mass is boiled over medium heat until the volume decreases by 1.5 - 2 times. Just before the end of cooking, a gelling component is added to the jelly, if necessary.

The finished dessert, without removing the bowl from the heat, is packaged according to sterile tanks and screw on the lids scalded with boiling water.

Jelly preparation options

From black currant

Currants are quite juicy berries, so you can extract the juice from them using a juicer. If this unit is not available, then the easiest option is to blanch the berries and grind them through a sieve.

To do this, boil 2 cups of water in a saucepan. Place washed black currant berries (2 kilograms) into boiling water and, stirring constantly, boil for 5 minutes. The hot berry mass along with the broth is thrown onto a metal sieve placed on another bowl. The fruits are ground with a wooden spoon or spatula. The cake is later used for cooking compote or jelly.

The resulting currant mass is poured into a wide basin or pan.The bowl into which the berries were ground is not washed immediately. It is needed to measure the amount of juice obtained. A trace of berries remains on its inner wall. To measure, pour water into a bowl to this mark, and then pour it into the sink using a liter jar. Thus, it is easy to calculate how much currant juice is obtained.

For every full liter of juice, take 800 grams of granulated sugar. Sugar is introduced gradually, slowly heating the berry mass over medium heat. After 30 minutes, when there is practically no thick foam on the surface, the jelly is poured into jars and immediately twisted.

You might also find recipes for making vitamin jellies useful. from quince juice And red rowan.

From orange juice on agar-agar

Wash the skins of 6 large oranges thoroughly with a brush. To remove the zest, leave one of the fruits, the rest are peeled. The zest is removed with a fine grater or a small knife. The cut should be thin so as not to touch the white part of the peel. After removing the zest, the citrus is cleaned.

The oranges are then passed through a juicer or crushed in a blender. The pulp is filtered through cheesecloth or a sieve with a fine mesh.

A glass of water and half a kilo of sugar are added to the resulting juice. The fruit mass is placed on the fire. Use dishes with a wide bottom so that the jelly boils faster. After 10 minutes of cooking, add a teaspoon of agar-agar to the aromatic syrup. To ensure that the powder spreads evenly without leaving lumps, it is mixed with the same amount of sugar. Cook the jelly for another 3 minutes and turn off the heat.

Jelly on agar-agar sets when cooled, even at room temperature. If you plan to make the jelly for the winter, then pour it while still hot into pre-prepared jars.

From packaged store-bought juice on agar-agar

Absolutely any juice is suitable for this recipe. The liter bag is opened and the contents are poured into a wide saucepan. A kilogram of sugar is also added to the bowl. The juice is boiled over medium heat for 10 minutes, and then agar-agar (a tablespoon) is added. To prevent the powder from clumping while dissolving in the jelly, it is mixed with sugar 1:1.

Boil the sweet mass for 3-5 minutes, no longer. The finished jelly is laid out in molds or packaged in glass jars for storage for the winter.

The SkyMan channel suggests making jelly from boxed juice and gelatin

From apricot juice on gelatin

15 grams of gelatin powder are poured with 50 milliliters of boiled water at room temperature. The granules are mixed and left to swell.

A kilogram of apricots is washed. Each fruit is cut into halves and the seeds are removed. Pieces of fruit are dipped in boiling water (500 milliliters) and blanched for 5 minutes. Then the fruits are thrown together with the broth onto a metal sieve and, stirring vigorously, they are ground through the grate.

The resulting juice is mixed with sugar (1.2 kilograms) and placed on the stove for 25 minutes. The entire cooking process is carefully controlled: the mass is periodically stirred and foam formations are removed.

At the very end of cooking, the swollen gelatin paste is introduced. The jelly is quickly stirred until the grains are completely dissolved and the heat is immediately turned off, not allowing the fruit mass to boil.

Hot gelatin jelly is poured into jars, screwed on with sterile lids, and after cooling, put in a cool place.

This jelly should not be kept warm for a long time before use. It holds its shape perfectly only when chilled.

Watch a video from the “Cooking at Home” channel about preparing two-color jelly based on sour cream and cherry juice

From frozen sea buckthorn juice with gelatin

Many Sea buckthorn fruits are frozento prepare delicious vitamin fruit drinks and compotes in winter. We suggest that you familiarize yourself with the recipe for making delicious jelly from the juice of frozen berries.

Place 2 cups of frozen sea buckthorn in a container with high sides. The berries are poured with boiling water (600 milliliters), and after 5 minutes the melted fruits are crushed with a submersible blender. The juice is filtered through a fine strainer. The pulp is used for cooking sea ​​buckthorn oil.

Add 3.5 cups of sugar to the strained mass, which is dissolved by boiling the berry juice for 10 minutes. At the final stage, add 20 grams of gelatin, diluted in a 1:2 ratio with cool boiled water. The gelatin is soaked about 30 minutes in advance.

The jelly is heated without bringing to a boil, and then poured into jars or into shaped molds.

In addition to frozen berries, jelly can also be made from fresh fruits. Details here.

From blackberries with pectin

Finding pectin powder in stores today is not difficult. You don't need much of it to make jelly. A bag (10 grams) is enough for you to prepare a dessert from 1 kilogram of blackberries.

Ripe berries are rinsed under running water. There is no need to dry them on a wire rack. The prepared fruits are transferred to a saucepan and filled with water (200 milliliters). Close the lid and simmer the blackberries over low heat for 10 minutes.

Steamed berries are punched with a blender and filtered through a sieve or cheesecloth. Sugar is added to the dark aromatic juice. Its quantity is calculated based on the amount of juice obtained.For every liter you will need 1 kilogram of sand.

It takes approximately 15-20 minutes to boil the syrup. At this time, a bag of pectin is combined with a teaspoon of sugar and mixed until smooth.

Pectin powder and sugar are poured into the thickened berry mass in a thin stream. Constantly stirring the jelly, keep it on the fire for another 5 minutes, no more.

The blackberry transparent dessert is packaged in jars until it has cooled down.

Lingonberries with apple skins

Lingonberries themselves are rich in pectin, but even more of this substance is contained in the skins of sour apple varieties.

Pour 2 cups of water into the pressure cooker. Bring the water to a boil without using the pan lid. The skins of 5 apples and a kilogram of lingonberries are placed in the seething liquid. After this, the lid is immediately closed and screwed on. A steam release valve is installed on top.

Set the fire to maximum power and wait for the liquid inside to boil. This will be signaled by the pressure of steam coming out of the valve. At this moment, the fire is reduced to a minimum value. Boil berries with apple skins in this mode for 10 minutes.

Then the boiled fruits along with the liquid are poured through a sieve into a wide container. To make the juice more transparent, the grate is first covered with gauze.

Sugar is added to the resulting juice at the rate of kilogram per liter. The syrup is placed on the fire and boiled until the mass is reduced in volume by at least 1/3.

Check the readiness of the dish by dipping a spoon in the jelly. If the berry mass flows from the spoon in a thin, continuous stream, then the jelly is ready. It is poured straight from the fire into jars and sealed with clean lids.

We also suggest making jelly from the juice and peel of apples according to the recipe from the Black Chef channel.

"Raw" viburnum jelly

Place 1 kilogram of fully ripened viburnum berries in a colander (you can directly with the twigs) and scald with boiling water. Then the sieve is immediately moved to the cooking pan and they begin to press the viburnum through the grate. This is done with a spoon or a wooden potato masher. Be careful, viburnum juice can splash the entire kitchen!

The collected juice is mixed with 800 grams of sugar. It is necessary to ensure that the crystals are completely dissolved before putting the jelly into jars. This dessert retains all the vitamins without cooking, but, unfortunately, it does not last long.

You can store the winter preparation of viburnum juice for a longer time by boiling the dessert over a fire. Detailed instructions are presented in our article.

How to store juice jelly

As mentioned above, jelly without heat treatment cannot be stored for long periods of time. It is best to keep jars of this product in the refrigerator for no more than two weeks. Winter preparations with preliminary boiling of the product and closed in a sterile container are stored in a dark, cool place for no more than a year.