Redcurrant jelly: through a juicer, juicer

Redcurrant juice jelly must definitely join the ranks of winter preparations. Delicate, light delicacy of perfect consistency will help restore the body’s defenses and resist viral diseases in the cold season.

Useful properties of redcurrant juice jelly

Cooking jelly from red currant juice is very useful, as this berry is recognized as a hypoallergenic product. This means that it is allowed to be used by young children, lactating and pregnant women.

The homogeneous structure of the delicacy has a beneficial effect on the gastric mucosa, helps to strengthen the body, and has antipyretic properties. Jelly has a choleretic effect, acts as a laxative and anti-inflammatory agent.

It is recommended to use for colitis and spasms. With regular use, it helps to get rid of stones, constipation, edema, and also stimulates the digestive tract.

Redcurrant jelly recipe

Making jelly from redcurrant juice for the winter is very simple. This nutritious delicacy is obtained even by an inexperienced hostess the first time. The basis of jelly is juice, which can be extracted in any way possible. It is most convenient to use a juicer, which immediately produces pure juice that does not require further purification. You can grind currants with a blender or meat grinder, and then rub the resulting puree through a sieve or squeeze through gauze.

Some recipes are designed for boiling berries in a small amount of water or baking in an oven, which, after cooling completely, must be separated from the cake.

Redcurrant jelly recipe through a juicer

You can easily and quickly prepare redcurrant jelly using a juicer.

Required:

• sugar – 2 kg;
• red currant – 3,5 l.

Method of preparation:

1. Sort out the berries. Remove branches. Rinse with plenty of water.
2. In order for the currant to easily give the juice, you need to warm it up a little. To do this, it must be poured onto a baking sheet and placed in the oven. Hold for 10 minutes at 180°C. You can also use the microwave. Hold the berries for 4 minutes at maximum mode.
3. Transfer to juicer. Squeeze juice.
4. Add sugar. Move to a small fire. Stirring, cook until completely dissolved. You don’t need to boil.
5. Pour into prepared jars. When cool, close with lids and store in a cool place.

Redcurrant jelly through a juicer

Redcurrant jelly in a juicer is prepared without the addition of gelatin. The composition of the berries contains a sufficient amount of pectin, which is responsible for the solidification of the delicacy.

Required:

• currant (red) – 2,7 kg;
• water (filtered) – 2 l;
• sugar – 1,7 kg.

Step-by-step instruction:

1. Rinse the berries, let the liquid drain completely. Remove branches.
2. Pour water into a deep saucepan, place a juicer on top. Throw in the redcurrant. Turn on the fire.
3. Put the outlet tube into the juice cooker, and place the other end into a smaller container, into which pour the sugar.
4. When all the juice flows, rearrange on fire. Dissolve completely. Do not boil.
5. Pour into prepared containers and close with lids.

Red currant juice jelly without cooking

In the proposed recipe, 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.

Required:

• Red currant;
• sugar.

Step-by-step instruction:

1. Remove stems from fruits. To make the process go faster, you can use a fork. Place the edge of the branch between the cloves and stretch. The berries will fall, and the branch will remain in the hands. Remove leaves.
2. Pour the fruits into a bowl and fill with water. Mix. All debris will float to the surface. Drain off the liquid carefully. The process must be repeated 2 more times.
3. Drain onto a cloth or paper towel. All berries must dry completely. Moisture in the jelly will significantly shorten the shelf life.
4. Fold gauze or tulle in 2 layers. Pour red currants in portions and squeeze. A juicer is not recommended for this recipe.
5. Pass the juice through a sieve. This will completely clean it from the smallest bones.
6. Measure the amount of juice obtained. Measure out twice as much sugar.
7. Pour the juice into a wide enamel container. Sprinkle some sugar. Stir with a wooden spoon until completely dissolved. The process will take about 15 minutes.
8. Add the next portion and dissolve again. Continue until all sugar and juice are gone.
9. Transfer to sterilized jars. Close tightly with lids.
10. Put in a dark, cool place. After 8 hours, the delicacy will begin to solidify.

Caloric value

In the proposed recipes, the calorie content is slightly different. A prepared delicacy using a juicer contains 100 kcal in 172 g, 117 kcal through a juicer, and 307 kcal in a recipe without cooking.

Terms and conditions of storage

Depending on the chosen cooking technology, the expiration date will differ. Jelly prepared by heat treatment retains its useful and taste qualities for 2 years. Hermetically sealed and previously properly prepared containers are allowed to be stored at room temperature, but without access to sunlight.

A delicacy prepared without cooking is stored only in a refrigerator or a cold basement. The maximum shelf life is 1 year, but it is recommended to use before the onset of spring.

Conclusion

Redcurrant juice jelly will please the whole family with great taste in the winter season, and will also help strengthen the immune system. Cinnamon, thyme, mint or vanilla added to the composition will make the dessert taste more original and rich.