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We continue to make preparations for the winter from red currants.

We have already prepared something incomparable and served delicious ones made from red currants.

And today we will make a delicious, melt-in-your-mouth jelly made from this healthy berry.

Red currant contains pectin, a natural gelling component, so it is the most successful berry for making jelly.

We offer you the easiest and simplest recipes that any housewife can do.

All you have to do is choose your favorite recipe!

Thick redcurrant jelly step by step instructions

This version of jelly is for those who like it thicker. It turns out very aromatic, tasty and thick, just like store-bought!

Ingredients:

• Red currant – 1 kg
• Sugar – 1 kg

Preparation:

For this recipe, you just need to rinse the berries well and remove any obvious large debris.

Let's save our time and labor and won't remove the currants from the branches.

All you need to do is add sugar and stir well. The currants will release juice and the sugar will begin to melt.

You can even crush the berries with a masher to make them release juice faster.

This is the kind of berry-sweet mass you should get. We put it on high heat.

Bring to a boil and cook for 10 minutes, stirring constantly so that the sugar does not burn and dissolves well.

If the future jelly decides to escape, reduce the heat.

There is no need to remove the foam during cooking; we will do this a little later, after straining.

Take a deep container and pour all the berry syrup into it through a sieve.

The liquid will quickly disappear, but the berry pulp and twigs will remain.

In order for the jelly to harden well, you need to grind the cake as much as possible, because... It is the skin that contains the most pectin.

After straining, remove all the foam. By this point, you should already have sterilized jars ready.

Pour the future jelly into jars.

Leave open until completely cool, and only then cover with parchment paper or lids.

This jelly is stored very well in a cool, dark place.

And thanks to the sour properties of the berry and sugar, which is an excellent preservative, opened jelly can be stored for a month without refrigeration.

The jelly turns out to be very thick and spreads perfectly on bread. And just with tea - very tasty!

Redcurrant jelly without gelatin

Recipe with pasteurization, without boiling. Very simple and delicious jelly!

Ingredients:

• Red currants – 1 kg
• Sugar – 1 kg

Preparation:

Let's prepare washed, cleared of debris and twigs berries.

Then we pass this mass through a fine sieve or through gauze folded in several layers.

Our goal is to separate the pulp and skin from the berry juice so that it is clear and clean.

All these steps can be skipped if you have a juicer. Then just squeeze the juice from the red currants.

Pour sugar into the prepared juice and stir until dissolved.

Place the saucepan on the fire, heat and pasteurize for 1 minute at 80 degrees. We don't boil.

Pour the warm jelly into sterilized jars, seal and let cool.

At first it may seem too thin to you, but as the jelly cools, it will acquire a thicker consistency due to the natural properties of red currants.

It can only fail if you have a currant variety that contains little pectin.

In this case, you will need to cook it longer or replace some of the sugar with gelling sugar.

This is such a beautiful, bright red jelly!

Homemade redcurrant jelly without cooking

Due to its sour taste and the ability of red currant juice to harden on its own, without heat treatment, this jelly can be stored for a very long time simply in the refrigerator.

Ingredients:

• Red currant – 1 kg
• Sugar – 1 kg

Preparation:

The washed berry, without branches, needs to be crushed well and the juice extracted from it.

You can also use a juicer, but you just need to make sure that it squeezes out the pulp well.

If the juicer leaves wet pulp, the jelly may not harden!

That’s why we crush the berries very carefully.

Strain the resulting liquid pulp through a fine sieve.

Add sugar to the resulting juice. Stir and leave to brew for two hours. The sugar should completely dissolve.

After this, without subjecting the resulting sweet berry syrup to heat treatment at all, we simply pour it into sterile jars.

Cover with parchment paper or lids.

Store in the refrigerator for about six months. A month without a refrigerator.

Here it is worth talking about the fact that jelly without cooking, as a rule, turns out to be more liquid than boiled one.

The ability of currants to gel depends on the variety.

There are varieties that contain little pectin and harden poorly or not immediately; they may take several days.

Either way it turns out delicious!

Redcurrant jelly in 20 minutes

Video tutorial for making redcurrant jelly.

Thick redcurrant jelly with raspberries

How to make currant jelly even tastier and impart a rich raspberry aroma to it?

Everything is very simple!

Ingredients:

• Red currants – 1.5 kg
• Raspberries – 700g
• Sugar – 1 kg

Preparation:

Wash the currants and raspberries, remove the branches and dry on a paper towel.

We filter this juice through a sieve, and carefully grind the cake through it. All bones and skins will remain in the net.

Dissolve sugar in berry juice and put it on fire. Cook, stirring and removing foam for 20 minutes.

Pour the aromatic jelly into sterile jars, let them cool open and only then seal them.

Store in a cool, dark place.

Redcurrant jelly through a juicer

In this video recipe you will learn how to make jelly using a juicer, as well as where to put the remaining pulp!

Assorted red and black currant jelly

A delicious jelly that combines two healthy berries. It tastes better together!

Ingredients:

• Red currants – 400 g
• Black currant – 600 g
• Sugar - 800 g

Preparation:

Extract the juice from the berries using a juicer. Or mash the berries in a blender, but then you will need to strain them through a sieve or double-folded gauze to get the juice, removing the skins and seeds.

Put the juice on medium heat and when it starts to heat up, add sugar. Stir constantly and bring to a boil.

Cook for 20 minutes, skimming off the foam and stirring. Pour the finished jelly into clean, sterilized jars and close.

In this recipe, you can vary the number of different types of berries yourself. The more blackcurrants, the sweeter and more tart the jelly will be.

Red currant makes it sour. If desired, you can add 200 g of raspberries. The aroma and taste will be simply amazing!

We hope that our article is useful to you and, no matter what jelly you choose, you will definitely succeed!

Be sure to share recipes with your friends on social networks using the social buttons below. And see you in new delicious articles!

They will always find a place on the table. People drink tea with jam, bake pies, add it to desserts, and raspberry is also famous for its anti-cold properties. We advise you to prepare berry jam during the season according to one of the traditional or original recipes in order to delight yourself and your household with it in winter.

Good jam should be moderately sweet, not too liquid, shelf stable for a long time, and have a rich aroma. Each type of this preparation has its own nuances in preparation. So, raspberries are very delicate, they need to be washed carefully and not overcooked. They will make thick jam only with the addition of gelatin or similar components.

Currants, on the contrary, contain a lot of natural pectin. Thanks to it, it is easy to get dense jam from this berry, which can literally be cut with a knife. Currants have a bright taste and smell, and go well with many berries, fruits and spices.

Which raspberry to choose

Berries for cooking must be ripe, but not overripe, whole, without signs of disease or rotting. Insects are often found in raspberries. You can get rid of them by placing the berries in a weak salted solution for 15 minutes.

Raspberries are washed in the same way. It should not be placed under running water or handled with your hands - the delicate fruits will suffer. Place them in a colander and place them in clean cold water.

How best to choose currants

These berries for jam are also collected ripe and undamaged. Too soft and overripe will not work. It is better to cook from those that were collected from the bush no more than a day ago. The currants need to be washed, cut off the stems, and laid out to dry on a towel.

Blackcurrant jam is more common, but red currant is also suitable for preparations. Only white currants are best consumed fresh - when cooked, they lose their aroma. Red currants make delicious jelly and express jam “Pyatiminutka”.

Recipes for making jam

Try making raspberry and currant preparations using one of these simple recipes, and the taste of summer will be on your table all year round.

A simple recipe for the winter

Even those who do not like raspberry and currant jam separately admit that together they give an interesting taste.

Take a mixture of pure berries in any proportion as desired, for 1 kilogram of mixture - 1-1.5 kilograms of sugar and 400 milliliters of drinking water.

Cover the berries with sugar and wait 4-6 hours for them to release their juice. No need to stir!

Then add water and place the cooking container on the fire. When the mixture boils, reduce it and simmer for 30 minutes, skimming off any foam. Leave overnight or for at least 6 hours.

Bring to a boil again, cook for 10 minutes over low heat. Pour the finished mixture into pre-sterilized jars and seal.

Raspberry-currant jam “Pyatiminutka”

We prepare this jam for more than five minutes, but the heat treatment process is short, which allows us to preserve the shape of the berries (raspberries) and more nutrients.

You will need:

• 3 kilograms of currants;
• 1 kilogram of raspberries;
• 5.6-6 kilograms of sugar;
• 1 liter of water.

Preparation:

1. Mix 4 kilograms of sugar and water, wait until it boils and simmer over low heat until the liquid begins to thicken (about 10 minutes).
2. Pour the resulting syrup over the berries, boil and cook for 5 minutes, skimming off the foam.
3. Immediately add the remaining sugar, it can be from 1500 grams to 3 kilograms - it all depends on how sweet the jam you want to get in the end. Stir gently.
4. Pour the hot mixture into sterilized jars, cool completely, wrapping them in a blanket.

Raspberry and currant jam in a slow cooker

You will need:

• 2 kilograms of raspberries and currants;
• 3 kilograms of sugar;
• 300 milliliters of water.

Preparation:

1. Cover the peeled berries with sugar and leave for 5-6 hours at room temperature until they produce juice.
2. Transfer the mixture to the multicooker bowl, add 300 milliliters of water.
3. Turn on the “Extinguishing” mode and watch when the mass boils. After this, wait 5 minutes and turn off the multicooker.
4. Leave the berries directly in the bowl for 4 hours. Then repeat step 3 - bring to a boil in the “Stew” mode, boil for 5 minutes, leave for 4 hours.
5. In total, you need to repeat this cycle 3 times. After the third five-minute boil, there is no need to cool the jam - pour it hot into jars and roll it up.

Currant and raspberry jam without cooking

Raw jam is the healthiest of all possible options. At a boiling temperature of 100 degrees, most vitamins are destroyed, and ordinary jam is just a sweet dessert. Without cooking, jam is stored due to its sugar content. During the preparation process, you need to be especially careful about the cleanliness of utensils, hands and all products used.

You will need:

• 1 kilogram each of raspberries and black currants;
• 2 kilograms of sugar.

Preparation:

Grind the clean berries with a blender into a homogeneous mass. Add sugar, stir with a spoon or wooden spatula. Pour the mixture into sterilized jars and seal.

Assorted jam from currants, raspberries and gooseberries

Add other berries, such as gooseberries, to currant-raspberry jam to make its taste even more interesting.

You will need:

• 1 kilogram of raspberries;
• 1 kilogram of gooseberries;
• 0.5 kilograms of black and red currants;
• 3.5 kilograms of sugar.

Preparation:

1. Grind all the berries with a blender or using a meat grinder.
2. Transfer the mixture to a cooking container, add sugar and stir. You can add orange, cut into slices.
3. Turn on the heat, and after boiling, cook for 15 minutes. Remove from heat, leave for 5-6 hours, or overnight.
4. Boil the berry mixture again, boil for 5 minutes and roll up hot in sterilized jars.

Storage Features

A properly cooked delicacy can be stored for several years. To be sure of its safety, it is still better to use the jam within a year or even the first winter after cooking, and make a new one the following summer.

Store the jars in a dark place, a basement or cellar or a cold niche under a window is ideal. For 8 months, raspberry and currant jam can be stored in an apartment, provided that it is not exposed to direct light.

Do not expose the jam to freezing or sudden temperature changes - it may become moldy or sugary.

How to make berry jelly without gelatin? You will find the answer to this question in this step-by-step recipe for red currant jelly for the winter with raspberries. Red currants, in addition to many very useful substances, also have pectins, thanks to which the jelly hardens. There is no need to talk about the benefits of raspberries.

A very tasty and bright jelly made from red currants and raspberries prepared for the winter will delight your family with the aroma of summer berries even on cold winter days. Children will especially enjoy this sweet preparation, because berry jelly is perfect as an additive to porridge or as a topping for ice cream. How delicious it is with pancakes and hot tea.

Save a piece of summer for your family and friends, prepare this wonderful redcurrant jelly.

A set of products for making redcurrant jelly for the winter:

• red currant – 500 g;
• raspberries – 500 g;
• sugar – 500 g.

Step-by-step instructions for the dish Redcurrant Jelly for the winter with raspberries:

Prepare all ingredients for canned jelly. The berries must be very ripe and juicy, without rot or damage. Otherwise, the quality of your jelly will suffer greatly.

Wash the berries and remove the stems from the red currants. Sprinkle the prepared berries with sugar. Use a little more than half the sugar called for in the recipe. Leave the raspberries and currants in sugar at room temperature for several hours to release the juice.

If there is juice in the berries, you can put them on the fire. If you think that there is not enough juice, then add half a glass of water. For cooking jelly, it is better to use stainless steel utensils. As soon as it starts to boil, reduce the heat and cook for 10-15 minutes, stirring continuously until the sugar is completely dissolved.

Rub the boiled berries through a sieve. All bones and skins should remain on the sieve, we only need juice and pulp.

Pour the thick, aromatic juice into a saucepan and add the rest of the sugar. Send everything to the fire. Boil, stirring, for approximately 30-40 minutes. The mass should barely boil; do not allow active boiling, otherwise all the gelling substances will be destroyed. Be sure to taste it. You may need to add more sugar if the berries are too sour.

Wash the jars and lids thoroughly and dry sterilize them in the oven. Pour hot jelly into a hot jar and immediately screw on the lid. It is not necessary to wrap and turn over.

As it cools, the berry mass will thicken even more and turn into real jelly. The preparation is stored very well until the next season, although in our country this delicious jelly rarely “survives” until the New Year. Bon appetit everyone!

The dish “Red currant jelly for the winter with raspberries” was prepared by Lilia Purgina

Interesting articles

Red and black currants go perfectly with raspberries. The combination of these two types of berries allows you to get an original-tasting jam, rich in all the necessary vitamins. The beneficial properties of summer berries are especially valuable in winter. In winter, a combination of raspberries, black and red currants will help strengthen the immune system of adults and children, cure colds and become an excellent replacement for store-bought desserts. And this aromatic dish is prepared quite quickly and simply.

Classic raspberry and currant jam for the winter

The standard recipe involves using the same proportions of berries:

Take 1 glass each of black currants and raspberries;
You will also need 1 cup of sugar.

The cooking process comes down to several stages:

1. First, all raw materials are sorted and cleaned of debris, tails, and leaves. Then all the berries are washed. Before cooking, they are dried for 1-2 hours. However, the raspberries should not be washed; they are simply filled with water and then carefully drained.
2. The prepared berries are placed in an enamel pan or basin without compaction if you have increased the number of components.
3. Pour half of the sugar squeak on top and let the berries stand until the juice releases. This usually takes 6 hours.
4. Boil syrup from the remaining sugar and water over medium heat. As soon as the mixture begins to boil, remove and cool.
5. The syrup is poured into the berries, and the future jam is placed on medium heat. After boiling, reduce power to low and cook for 45 minutes, removing foam.

As soon as the time is up, take sterilized jars and spread the jam into them. It should cool naturally at room temperature, but it is better to store the sweetness in the cellar.

Recipe with Royal orange

Aromatic jam with sourness and a hint of citrus aroma is prepared from the following products:

Take 6 glasses of ripe black currants;
2 cups raspberries and the same amount of red currants;
Additionally, choose your favorite fruit, orange (two large ones);
For optimal sweetness of the mixture, you will need 13 cups of sugar.

Prepare “Royal” jam as follows:

1. After the berries are washed and sorted, they are passed through a meat grinder.
2. Pour boiling water over the oranges, remove the seeds, cut into 8 parts, and also twist.
3. Then put the whole pulp into a large bowl and sprinkle with sugar.
4. Let it sit for about an hour, after which everything is thoroughly stirred.
5. Place on medium heat and bring to bubbles, then immediately remove and place in sterile jars.

This jam is well stored in a dark pantry or cellar.

Original currant-raspberry jam

Jam is a foreign find and is not very different from preserves, but the technology for its preparation is still different. To make healthy currant and raspberry jam you will need:

650 g pure raspberries;
For this part take 350 g of black currants;
you will need almost 1 kg of sugar;
You should also add 1 g of vanillin to the recipe.

Preparation:

1. After peeling the currants, pour hot, but not boiling, water over them and let them sit in it for about 5 minutes.
2. Raspberries are washed, but nothing else is done with them.
3. Then both berries are combined in containers and passed through a blender or meat grinder.
4. Then they are transferred to a saucepan and sprinkled with sugar.
5. Leave the mixture to stand for 30 minutes.
6. Mix everything well - grains of sugar should not be visible. Once again leave the future jam for 3-4 hours.
7. Then the mixture of components is placed on the stove and boiled until it boils. Skim off the foam, let it boil for 5 minutes and cool. Repeat the procedure 3 times.
8. As soon as the jam is ready, transfer it into prepared jars.

Jam is stored well in any dark place and does not require a refrigerator.

Raspberry jam with red currants

Red currants will be an excellent alternative for making very beautiful and aromatic jam. For it you need to take:

250 g raspberries and 100 g selected red currants;
the optimal amount of sugar is 250 g;
you will also need 25 ml of vodka and 50 ml of filtered water.

Cooking procedure:

1. Place the raspberries in a ladle, carefully wash them and add 50 ml of water to them, then boil them.
2. As soon as the mixture with raspberries boils, reduce the heat and cook the jam for 5 minutes.
3. The resulting composition must be filtered through a sieve and wiped, then passed through cheesecloth again. Makes about 1 cup of clear liquid.
4. Pour water into a saucepan with raspberry juice, add sugar and boil again.
5. Peeled red currants are added to the prepared raspberry syrup, the mixture is boiled for 5 minutes.
After the specified time, raspberry-currant jam is placed in jars and rolled up. Stored in the cellar.

Currant and raspberry jam for the winter without cooking

A fragrant and tasty option for long-term storage in the refrigerator is jam without cooking. All fruits are simply ground with sugar. And most importantly, they retain all the vitamins. For cooking, you must strictly follow the proportions:

You will need 1 kg of berries;
you need to take 2 kg of sugar with them.

Everything is thoroughly crushed in a blender or meat grinder along with sugar and placed in sterile containers. The jars are sealed and stored in the refrigerator. This is the only way to protect fresh jam from fermentation processes.

Any jam that combines raspberries and currants has high benefits and nutritional value. If desired, you can add any citrus notes and spices here, including nutmeg or cocoa powder. However, you should not plunge into experiments headlong, since the abundance of additional components can cancel out the main thing - the taste of the summer berries themselves.