Among homemade preparations for the winter, you can find a wide variety of pickles, jams, compotes and other goodies. In most cases, all of them are diverse, but ordinary. Pickled cucumbers, tomatoes, lecho, marinades, preserves from classic types of berries and more, are a standard set of people with a summer house or garden. But you can make so much of everything unusual from the same currants, sea buckthorn, cherries and other types of berries. One of the most simple ways to diversify the winter table is to make redcurrant jelly, the recipe of which can be reproduced by any housewife.
As already mentioned, the recipe is easy to execute, but also a lot of products will not be needed. To make redcurrant jelly , the recipe requires berries, sugar and water (1kg: 1kg: 1 cup, respectively). First you need to rinse the berries well under a stream of cold water. During washing, rotten or dry berries must be removed from the total mass, so that later they do not affect the taste and shelf life of the jelly.
In a separate bowl, boil the water and after a short boil pour the berry there. The process lasts about 5 minutes, after which it is removed from the heat and the whole mixture is dumped with water on a sieve, under which there is dishes for further cooking red currant jelly recipe. Wipe the berry, the residues of the cake on the sieve are discarded as unnecessary, and a measured amount of sugar is poured into the rubbed mass and put on fire. When the mass boils, they detect it for half an hour. During this time, the jars are sterilized and the mixture is poured hot in them, rolled up and covered with a warm blanket or clothes, which is required for slower cooling.
The jelly will be ready the very next day, and its mass will be equal to the mass of the taken berries. Red currant jelly will turn out to be very bright and fragrant and, most importantly, you won’t have to bother with gelatin, and jelly will still be very dense.
Modern technology makes it possible to waste time rubbing currants. Jelly from berries recipe can be prepared using juice obtained by passing the berries through a juicer.
An alternative to this method of making redcurrant jelly is a syrup jelly recipe . Here you can’t do without gelatin. Since it must swell, it is soaked before cooking, and after swelling it is wrung out. Further, according to the recipe, it is necessary to boil the syrup from two glasses of water and sugar, where gelatin is placed. The mixture is boiled again with continuous stirring, after which add any available syrup (fruit or berry). Diluted citric acid is added to the same mass. After the whole mass boils, it is filtered, cooled a little and poured into a special form.
Often, by the spring, jam remains that no one wants to eat. So that the products do not disappear, it is recommended to try the jam jelly recipe . He will need water, gelatin, jam. Regular gelatin sold in a store has a weight of 20-25 grams. It is poured into a dish containing a glass of cold water. It takes 30 minutes for gelatin to swell, after which it is heated, not brought to a boil, until it disperses. Since they use the jelly recipe from jam, 4-5 tablespoons of it are dissolved in a glass of water, the seeds or peel are removed by straining, and then the fruit juice is poured onto gelatin. The mixture is boiled and poured into molds. After waiting an hour or two, they get a wonderful dessert. To create the impression of making jelly from berries, the recipe is accompanied by laying berries from jam on the bottom of the mold. Since the jelly turns transparent, the berries will be clearly visible, and this will become a wonderful and interesting decoration, especially for children.
The disadvantage of the last two recipes is the low shelf life. Such jelly must be eaten much faster than that prepared without the use of gelatin. But you don’t want jelly so often. Therefore, it is worth considering whether it is worth the effort to prepare jelly in the summer, if it can be done at any time.