Recipes for the winter whitecurrant jelly

Whitecurrant jelly for the winter is a light amber-colored delicacy with a spicy taste and delicate aroma of summer. The treat will be a good addition to openwork pancakes, soft cream cheeses, toasted bread or mouth-watering sauces. The dessert compares favorably with other preparations with a pleasant sourness and a luminous transparent texture.

Useful properties of whitecurrant jelly

Fragrant white currants are less popular than red and black currants, but their benefits are just as great. Positive effect on the body:

1. Prevention of colds due to the high content of vitamin C.
2. Improvement in blood counts due to iron in the composition.
3. Strengthening the heart muscle, preventing the appearance of edematous bags due to the ability to remove fluid.
4. Acceleration of metabolic processes, purification from slag masses, salts of harmful metals and toxic substances.

How to make white currant jelly

To prepare whitecurrant jelly, you can add thickening preparations or use the boiling method.

Whitecurrant jelly with gelatin

The fragrant dense mass glows in jars, and gelatin provides a stable texture.

Grocery set:

• 3 art. l. fast acting gelatin powder;
• 100 ml of boiled liquid for dilution;
• 1 kg of washed berries;
• 1 kg of granulated sugar.

Step-by-step instructions for preserving whitecurrant jelly for the winter:

1. Blanch the main product on low heat in 100 ml of water for 10 minutes so that the thin skin bursts.
2. Grind the pulp through a sieve and add sugar, mix.
3. Boil the mixture for 20 minutes over medium heat, add swollen gelatin and lower the temperature, avoiding boiling.
4. Wipe the sweet mass through a sieve so that no lumps get into the preservation.
5. Immediately pour into sterile jars to the top and cork with metal lids boiled for 5 minutes in water.

Sweet thick dessert is ready. After cooling, lower the preservation into the basement or closet.

Whitecurrant jelly with agar-agar

Powdered agar-agar allows the treat to “grab” much faster and tighter.

Cooking products:

• currants – 5 kg;
• sugar – 800 g for each 1 liter of juice;
• 4 Art. l. powdered agar-agar.

Step by step cooking method:

1. Squeeze the juice through a juicer, mix with sugar in the specified proportion.
2. Boil over medium heat until the crystals melt.
3. Mix agar-agar with a small amount of sugar so that it does not turn into lumps. Pour the powder in portions, constantly stirring the mass.
4. Bring the mixture to a boil and boil for no more than 5 minutes.
5. Pour the workpiece into the jars fried in the oven and cork.

A delicate sweet and sour mixture will saturate with vitamins in winter and give a piece of summer.

No gelling additives

If you cook whitecurrant jelly, observing a special temperature regime, you can not add stabilizing powders.

Constituent components:

• currant berries – 500 g;
• refined sugar – 400 g.

Preservation step by step:

1. Squeeze out the juice with a juicer and strain it from the seeds.
2. Pour sugar and put the pan on a small fire.
3. Wait until it boils and boil for 30-40 minutes, so that the mass becomes thick and viscous.
4. 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.

Whitecurrant jelly recipes 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 whitecurrant jelly recipe for the winter

The simplest and most understandable way of cooking does not require additional components.

What is needed:

• 2 kg of berries;
• 2 kg of refined.

Preservation consists of the following steps:

1. Pour the washed berry with 50 ml of water and boil for 4 minutes with stirring so that the skin bursts and the pulp releases juice.
2. Pass through a sieve until a light luminous mass is formed.
3. Add sugar in portions, mix and boil for 5-6 minutes.
4. Remove the hot mixture from heat and distribute into sterilized jars, cork with tin lids. Cool and hide in the cold.

The dessert will turn out moderately sweet, fragrant and healthy.

Whitecurrant jelly without cooking

Healthy cold whitecurrant jelly will not only be an appetizing dessert for tea, but will also improve health due to the high content of vitamins. The absence of temperature treatment allows you to save all the vitamins in the mass.

Products:

• 1 kg of washed currants;
• a couple of oranges;
• 2 kg of refined.

Cooking without cooking:

1. Break the berries through the mesh of the meat grinder.
2. Wash the oranges, cut into slices and also twist with a meat grinder.
3. Sprinkle fruit with sugar and stir until dissolved.
4. Distribute the sweet mass in sterile glass jars and cover with nylon lids.

Whitecurrant 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.

A set of products for cooking:

• 1 kg of currant berries and sugar;
• ½ cup of drinking water;
• Xnumx lemon.

Culinary process:

1. Pour the fruits with water and steam on the stove under a closed lid, grind through a sieve to a puree consistency.
2. Kill lemons with zest with a blender or meat grinder.
3. Mix lemons with currants.
4. Pour ½ sugar into the puree, heat until the grains melt.
5. Add the remaining sugar, mix until smooth.
6. Cork the mixture in sterile jars and wrap.

Thick jelly will turn out only after complete cooling.

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 product bundle:

• ½ kg of berries;
• Xnumx g of granulated sugar;
• lemon juice – 1 st. l

Step by step cooking method:

1. Kill the berries with a blender, pour into a bread machine, add sugar and lemon juice.
2. Stir, turn on the program “Jam” and press the “Start” button.
3. After 1 hour 20 minutes, the fragrant treat will be ready.
4. Divide the mass into banks and immediately preserve.

Whitecurrant jelly with mint

Unusual whitecurrant jelly can be prepared by adding secret ingredients: garlic with pepper and mint.

Necessary products for cooking:

• 7-8 kg of currants;
• 5-6 kg of sugar;
• 200 g fresh mint leaves;
• 2 dried chili;
• 2 garlic cloves;
• 3 laurel leaves.

Cooking whitecurrant jelly with additives consists of the following steps:

1. Squeeze out the juice from the berries, strain it from the skins and seeds.
2. Rinse the mint, dry it on a towel and cut into small pieces.
3. Combine ½ mint with currants in a bowl, add garlic, parsley, chili.
4. Pour the workpiece with water so that the liquid covers the components by 2/3 of the volume.
5. Boil for 15 minutes, remove the garlic and pepper, strain the liquid.
6. Add sugar at the rate of 1/1 and put the container on fire.
7. Boil until the sugar melts, put the remaining mint and turn off the heat.
8. Stir, wait for cooling and decompose the mass into sterile jars.
9. Seal with lids and remove the preservation in a dark, cool place.

Whitecurrant jelly with orange

For additional sweetness and flavor, currants can be combined with other ingredients.

Grocery set:

• washed currants – 1 kg;
• 2 orange;
• 2 tbsp. l. freshly squeezed lemon juice;
• granulated sugar – 1.3 kg.

Recipe for whitecurrant jelly, similar to jam:

1. Scroll the berries and orange fruits through the mesh of the meat grinder.
2. Mix puree and pour over lemon juice.
3. Put the mixture on fire and boil for 5 minutes.
4. Pour the mass 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.

Whitecurrant jelly with raspberries

Raspberries give the preserves a special sweetness, forest aroma and thick texture.

You will need:

• 4 kg of red berries;
• 5 kg of white currant;
• 1 kg of ripe raspberries;
• 7 kg of granulated sugar.

Dessert recipe:

1. Boil the berries under the lid for 10 minutes, grind, mix with sugar.
2. Boil until the volume of the mass is reduced by 2 times.

The culinary process consists of the following steps:

1. Pour the berries with sugar and keep in the cold for 8 hours.
2. Put the mass on the fire, stirring, heat it until the sugar melts. Cook for half an hour.
3. Strain the mixture through a sieve, collect the juice and boil it over low heat for 20-25 minutes.
4. Divide the hot treat into glass jars and close with lids.

A fragrant treat can preserve all the flavors and vitamins of the berries. Raspberries add sweetness, white currants add sourness, and red currants add color.

Caloric value

The fresh product contains 100 g of protein per 0.5 g, 8.7 g of carbohydrates and 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 preservation directly depends on the quality of processing of berries, cleanliness, sterility of jars and proper sealing. Subject to all norms, seaming can be stored for 6-7 months in cool conditions and in the absence of direct sunlight.

Conclusion

Whitecurrant jelly for the winter is a dessert with a delicate taste, a pleasant berry aroma and a smooth texture. A translucent amber delicacy can be prepared with raspberries, mint, citrus fruits and even garlic. Preservation is perfect for baking and making savory desserts.