Natural berry jelly (hot method)

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Natural berry jelly (hot method)

Ingredients

Fresh berries (of each type) 1 kg each. ready-made puree
White sugar 800 grams

Cooking method

  • Cooked three types of berry jelly: red currant, black currant, dogwood.
  • The strongest of them is black currant. The weakest is dogwood. Nevertheless, each jelly turned out to be very tasty.
  • I cooked jelly only from berries and sugar, did not use any other additives, there was enough sugar.
  • To cook jelly, you need to have a wide dish, I have a deep-bottomed frying pan with a thick bottom. This frying pan is perfect for cooking puree jelly sauces from berries, since the thick bottom accumulates heat, and the smallest fire is enough to cook the berries.
  • Natural berry jelly (hot method)
  • Now calculation of the amount of berries and sugar.
  • For every kilogram of ready-made, mashed berries, you need 800 grams of granulated sugar.
  • Advice:
  • - Prepare a kitchen scale in advance for weighing berry puree and sugar.
  • - Weigh the bowl in advance, into which the berry puree will drain, remember the tare weight, this will help to avoid pouring the berry puree into different containers and will shorten the time for cooking the jelly.
  • My bowl from the Kenwood combine weighs 760 grams (remember, write it down))))
  • Go…)))
  • RED CURRANT JELLY
  • Sort the red currant berries, wash, remove the twigs.
  • We put a frying pan on the fire.
  • Put red currants in a frying pan, add 2-3 tbsp. l. with the top of sugar, mix the mass and wait for the berries to boil. We add sugar in order to speed up the release of juice from the berries.
  • Reduce heat, and simmer the berries for about 3-5 minutes, until they are completely covered with juice and become soft.
  • Natural berry jelly (hot method) Natural berry jelly (hot method)
  • I transfer the berries along with the liquid into the sieve bowl of the combine, turn on the combine and completely rub the berries through a fine sieve. The juice-puree from the berries flows down the bowl, only the skins and small seeds from the berries remain in the sieve - and even then, in very small quantities.
  • We turn off the combine.
  • Remove the bowl with the wiping sieve and place it on the table.
  • Now attention: Carefully lift the sieve over the bowl, and with a spatula we scoop up the remnants of the berry puree from the bottom of the sieve - a lot of it has grown there !!! Don't forget to do it !!! In order not to lose a significant portion of the berry puree, and not to wash it with a sieve.
  • Thus, we collect all the berry puree in the bowl.
  • We put the bowl of mashed potatoes on the scales, weigh it together with the bowl and write down the resulting weight on a sheet of paper. And we have mashed potatoes together with a saucepan, which weighs a lot - as much as 760 grams !!! Subtract the difference and get, for example:
  • - weight of mashed potatoes with a saucepan - 1430 grams
  • - the weight of an empty pan-bowl-container is 760 grams
  • - puree weight - 670 grams (round up to 700 grams)
  • Pour the resulting puree back into the skillet.
  • Now we consider how much sugar you need to put in the puree.
  • For every kilogram of berry puree you need 800 grams of sugar. So I only need to put 600 grams on my 700 grams of berry puree.
  • Weigh the required amount of sugar on a scale and pour it into a saucepan, to the berry puree.
  • Stir the berry puree with sugar, stir constantly so that the mass does not burn, bring to a light boil, reduce the heat to low and boil the puree for about 7-10 minutes.
  • Natural berry jelly (hot method)
  • During the cooking process, foam will form, which must be removed.
  • We do it this way: we wait for the foam to thicken on the surface with mashed potatoes, streaks or flakes, carefully scoop the foam to the edge of the saucepan and carefully collect it with a spoon, put it in a glass (the foam is very tasty, thick))) Only after that, gently stir the mass with a spoon.If the foam is not removed before mixing, it collects in thick flakes and can drown in the puree, and remain in it, which is not nice and tasty.
  • By the end of cooking, the jelly thickens quite strongly. The degree of density depends on the type of berries.
  • Thickening is clearly noticeable on the walls of the stewpan, a thick film forms. And the thickening is visible on the spoon, it is also covered with a very berry film.
  • And the color of the jelly changes, it becomes beautifully saturated!
  • Enough, the jelly is done!
  • Natural berry jelly (hot method)
  • Pour red currant jelly into jars.
  • Close with lids, and set to cool on the lids.
  • Now the jelly will harden, mature, seize even more and thicken.
  • Such red currant jelly will be well and for a long time stored in the pantry or just in the closet.
  • The leftovers are always sweet - let's have some tea!
  • Natural berry jelly (hot method)
  • Natural berry jelly (hot method)
  • The color of the jelly is very poorly conveyed, in the photo it is very dark. I made a special "bite" of the jelly to show that the real color of the jelly is much brighter - the color of a natural berry.
  • Natural berry jelly (hot method)
  • BLACK CURRANT JELLY
  • Natural berry jelly (hot method)
  • Dogwood jelly
  • Natural berry jelly (hot method)
  • Natural berry jelly (hot method)
  • Natural berry jelly (hot method)
  • Natural berry jelly (hot method)
  • Natural berry jelly (hot method)

Note

Longer writing an explanation to the recipe than the jelly is cooked!
Bon appetit, everyone!
Boil berry jelly - natural homemade jelly - it's healthy and delicious!

And how I lived without this frying pan
I thought that I did not need such a pure metal frying pan, since it is not easy to cook in it, the food will be guaranteed to burn. And I already have enough pans of various diameters and heights, of good quality, in which it is convenient to cook and fry.
And why buy another metal strand
And in Fissman there is an action ... the prices have been cut in half ... But I don't need it, I don't need it - I hypnotized myself for a long time
I don't need it ... but I bought this frying pan on the very last day of the sale

And she did the right thing!
Such a frying pan is ideal for cooking jam, jelly, mashed potatoes. The bottom is thick, keeps heat well, and you do not need to adjust the heat, the smallest fire is enough for delicate cooking of berries. The height of the saucepan is also good, optimal for boiling berries.
It turned out what is needed for cooking berries: a thick bottom, high walls, a large surface area for cooking

And what else I liked about this method of cooking jelly berries - the method is not burdensome!
Such jelly can be easily cooked even in the evening, and you get several jars of "winter joy"

Mila1
Admin, Tanechka, very beautiful and very tasty We were preparing jelly in parallel
Natural berry jelly (hot method)
Natural berry jelly (hot method)
This is my black currant. I also made raspberry. But I couldn't take a picture, since everything is in jars. not a spoon is left
But I rubbed raw berries through passavedura and practically did not boil. only brought it to a boil over low heat, removed the foam and immediately into the jars. Jelly is like a monolith, but raspberry is softer in consistency. And I dried the cake as always and already made something out of it
Admin

Luda, yes - raspberry is softer it turns out The strongest blackcurrant jelly
I don't put a lot of sugar in the jelly, I can't stand sweetness, that's why I boiled the jelly for a short time and under the lids. So it will be stored safely at room temperature.

Luda, jelly looks beautiful! And how delicious!
Mila1
Quote: Admin
I don't put much sugar in jelly
I have exactly the same proportions for 1 kg of mashed potatoes 800 g of sugar As agreed
Admin

Well, that's right - jelly has a sweet and sour pleasant taste.
Angel Tim
Tatyana, good evening! And if from a plum? What do you think will work? And if completely sugar-free? I want something more natural. Tomorrow we are going to the dacha to harvest the Hungarian plum. I think what to cook .. It's just that the jam is already fed up, it doesn't go ((
Admin

What does "more natural" mean? Isn't mine natural? The most natural, without any additives - pure berries

Question: how do you propose to use jam completely without sugar? After all, the taste will be ripped out, and you will have to dilute it with sugar to make it edible.
A certain amount of sugar should be in the berries, at least 100-200 grams per kilogram of ready-made puree - the taste, color, and consistency of such jelly will change for the better.

Fruit and berry puree can be made from plums, with a reduced sugar content.
I will expose the recipe tomorrow - I cooked this puree from fruit, I need to draw up a recipe. It turns out very tasty
Angel Tim
Tatyana, yes, share the recipe, please! And more natural - I mean less sugar)).
Ludasik
Tatyana, good evening. And tell me please, what kind of miracle harvester do you have? For me, cooking currant jelly is like a nightmare, preparation for this hell in the region of the week, I am doing my best. And then vzhzhzhik and everything is in openwork ... I want such a trick.
Admin
I have a harvester Food processor Kenwood chef km 010 07, I wipe the mashed potatoes with a nozzle to the combine - a wiping sieve.

The jelly boils really fast.
The whole point is that it is cooked into metal. stewpan, with a wide thick bottom, that is, the wide surface of the stewpan.
Jelly is brewed in small portions, 1-2 kg each. fresh fruit, after mashed potatoes it becomes less in weight.

Natural berry jelly (hot method)

Read carefully again my recipe, a description of the cooking process - it really cooks quickly You need to start, and then it will go along the knurled one

The harvester attachment allows you to quickly wipe the berries. But you can find others on sale, manual. It's harder without wiping, of course.
You can also wipe it through a sieve, using a potato crush.
natushka
Tanya, I take a note, I have to do it. In the meantime, I made only red currant marmalade, I took 300g of sugar per 1 kg of berries, I will cut it and roll it on top in sugar, I liked it, otherwise I used to cook almost nothing of it before, I didn’t like it. Something will also need to be prepared from plums, there is a lot of it this year, if it ripens, something will not ripen for a long time.
Admin

Natasha, to your health!
The consistency of the jelly also depends on the gelling properties of the berries themselves.
The black currant stood, and grabbed a stone, you couldn't take it out with a spoon And from the dogwood it is much thinner - but tasty!
The berries are sour, so for jelly, it seemed to me that this amount of sugar is enough to make it solid and tasty (and not sour, and not too much sugar)
NadinAn
Tatiana, as always, inspires with her simplicity and deliciousness! I have a wiper attachment for a Bosch combine. Cool stuff! I always make mashed potatoes from apricots and apples, minimum sugar and maximum pleasure!
Ludasik
Thank you very much for your advice. I actually crush it through a sieve and wipe it. Eerie simple. With my love for porechka jelly and a catastrophic lack of time, this is not an option. I climbed to look for such a unit with us.
Admin
Quote: Ludasik
I climbed to look for such a unit with us.

Girls, to your health! This week I processed mountains of fruits in this way, some 8 kg apricots. And the most important thing in this process - I AM NOT TIRED !!!!

Luda, yeah - if there is a reason to play deviceaholics, and I will arrive a new (and necessary !!!) to buy
Ludasik
But we don't have a figurine of just such a unit. Kenwoods carriage, but there is no such. And I suspect that this attachment is purchased separately. I can't find anything yet.
Admin
I have a harvester Food processor Kenwood chef km 010 07, I wipe the mashed potatoes with a nozzle to the combine - a wiping sieve.

I saw the attachment to it yesterday on computeruniverse, and the price is affordable, cheaper than the Moscow cost.
Can join here Joint purchase on computeruniverse (JV, Russia)
Helen
We must try the jelly ...
Mila1
Quote: NadinAn
I have a wiper attachment for a Bosch combine
Nadya, what is this nozzle? Can I have a link to your combine?
Jeanne44
Quote: Helen
We must try the jelly ...
And I have already prepared! This is the third way I've tried red currant jelly. Now he is my favorite! The jelly turns out to be quite "strong", sweet and sour! This balance is perfect for me! Tatiana, thank you so much!
Admin

Jeanne, to your health!
It is very pleasant to hear about the excellent result, and I was glad that I also pleased with the taste
Lerele
Ufff, done !!!

Natural berry jelly (hot method)

I scrolled Caso in a meat grinder, on the smallest grate, some of the seeds remained inside the meat grinder.

Natural berry jelly (hot method)

Then I wanted to strain it, I started, I didn’t like this thing, I got it all done, threw it, put part as it is, but still strained part of it

I poured it into my cousin, as it boiled, added sugar and went to lie down urgently, I got tired like

Here it boils for itself and gets in the way.
Natural berry jelly (hot method)
Admin, it turned out very tasty, very !!! Thank you so much!!!!
Admin

This is called "itching very much and I want to", so we will go our own way
Yeah, if you liked the jelly, then you need to buy special gadgets for convenience and speed of wiping

Lerele, but just do class! This jelly turned out delicious and beautiful FOR HEALTH!

I also liked red currants, such a beautiful jelly turns out
Lerele
Admin, yes, I may not do it for another hundred years, so I'll wait with the bells and whistles, well, if you put out a recipe for the next year and it will start with me ...
This is something that has taken over today, the cousin herself cooks and interferes, and I lie there resting
But the jelly is really tasty delicious.
Admin
Lerele, I will definitely expose
Even this year I will exhibit it, I still have a couple of cans not stocked, 500 ml each. and a place for them is reserved in the pantry
notka_notka
Tatyana, thanks for the recipe. Made today red currant jelly - wonderful taste and consistency. So the Keshino wiping sieve came in handy, it's very convenient with it. Black currants are still in the refrigerator, also let them chtol on jelly
Admin

Natasha, to your health! I hope you like it to your taste And they keep their shape well
Jelly is very cool from black currant
Ledka
Admin, Tanya, thanks for the recipe. Made from red currant. Delicious, strong jelly
Admin

Sveta, to health It will be sweet winter
Natusichka
Well. And I want to make dogwood jelly. I have Kenwood, but unfortunately not yet.
I will wipe it with my hands. What is there to do?
My husband offered to dry the dogwood, but I don't want to, I really want to!
Admin

Natusya, it is better to cook jelly - very tasty
Mams
I think dogwood will not work. His bones are too big. I would rub it through a sieve with a round ladle. It's more convenient than a crush. And it wipes perfectly.

Dried dogwood, IMHO .. sour bones I freeze the excess for compotes. But the jelly should be made. While the dogwood is inexpensive.
Admin
Quote: Mams
dogwood in a rub and will not go

Why is this? I rubbed it through a sieve, a Kenwood attachment - it wipes perfectly and quickly. And just quickly due to large bones, they do not clog the sieve
Mams
Tanya, do the blades break? I would not dare to stick the dogwood into the Boshevskaya rub. There, the blades go so low that they would not fall off from large bones ..
Admin
The blades must go low in order to precisely wipe the mass. Otherwise, there will be no point in this operation.
My kenwood has metal blades. I like

And then, the blades move the bones in front of them, and the bones do not fall under the blades and do not interfere with movement.
elenas
Tatyana, and in this thread, I say thank you, yummy jelly.
Admin

Lenochka, to your health!
Natusichka
Quote: Admin
it is better to cook jelly - very tasty
Something I do not think well today ... How to cook it?
Wash the dogwoods, cover with sugar (how much sugar?) And put on fire? How long should you cook?
Then rub it (I'll do it with my hands ...) and cook again?
Or have I misunderstood?
Admin

The principle of making jams is the same, I quote from the recipe:

Sort the red currant berries, wash, remove the twigs.
We put a frying pan on the fire.
Put red currants in a frying pan, add 2-3 tbsp. l. with the top of sugar, mix the mass and wait for the berries to boil. We add sugar in order to speed up the release of juice from the berries.
Reduce heat, and simmer the berries for about 3-5 minutes, until they are completely covered with juice and become soft.

I transfer the berries along with the liquid into the sieve bowl of the combine, turn on the combine and completely rub the berries through a fine sieve.The juice-puree from the berries flows down the bowl, only the skins and small seeds from the berries remain in the sieve - and even then, in very small quantities.
We turn off the combine.
Remove the bowl with the wiping sieve and place it on the table.
Now attention: carefully lift the sieve over the bowl, and with a spatula we scoop the remnants of the berry puree from the bottom of the sieve - there is a lot of it there !!! Don't forget to do it !!! In order not to lose a significant portion of the berry puree, and not to wash it with a sieve.
Thus, we collect all the berry puree in the bowl.
We put the bowl of mashed potatoes on the scales, weigh it together with the bowl and write down the resulting weight on a sheet of paper. And we have mashed potatoes together with a saucepan, which weighs a lot - as much as 760 grams !!! Subtract the difference and get, for example:
- weight of mashed potatoes with a saucepan - 1430 grams
- the weight of an empty pan-bowl-container is 760 grams
- puree weight - 670 grams (round up to 700 grams)
Pour the resulting puree back into the skillet.
Now we consider how much sugar you need to put in the puree.
For every kilogram of berry puree you need 800 grams of sugar. So I only need to put 600 grams on my 700 grams of berry puree.
Weigh the required amount of sugar on a scale and pour it into a saucepan, to the berry puree.
Stir the berry puree with sugar, stir constantly so that the mass does not burn, bring to a light boil, reduce the heat to low and boil the puree for about 7-10 minutes.

During the cooking process, foam will form, which must be removed.
We do it this way: we wait for the foam to thicken on the surface with mashed potatoes, streaks or flakes, carefully scoop the foam to the edge of the saucepan and carefully collect it with a spoon, put it in a glass (the foam is very tasty, thick))) Only after that, gently stir the mass with a spoon. If the foam is not removed before mixing, it collects in thick flakes and can drown in the puree and remain in it, which is not nice and tasty.
By the end of cooking, the jelly thickens quite strongly. The degree of density depends on the type of berries.
Thickening is clearly visible on the sides of the saucepan, a thick film forms. And the thickening is visible on the spoon, it is also covered with a very berry film.
And the color of the jelly changes, it becomes beautifully saturated!
Enough, the jelly is ready!

Pour red currant jelly into jars.
Close with lids, and set to cool on the lids.
Now the jelly will harden, ripen, seize even more and thicken.

On the first page of the recipe, there are photo explanations, you can see
Natusichka
And jam and jelly, is it the same thing?
If I put berries with a little sugar on the fire, will they juice up? I have no doubts with currants, but with dogwood ...
Admin

Natusya, jam and jelly can be different in the finished result. Jelly is obtained only from those berries-fruits that contain a lot of pectin, and can gel well.

The usual jam turns out by boiling rubbed fruit. It turns out a thick homogeneous mass.

Well, I did it with a dogwood, it can be seen from the photo, the dogwood has the shape of a ball of gelled dogwood

The juice will turn out in any case, only sugar, even in a small amount, will speed up the process of juice extraction and the start of cooking.
Natusichka
Yes thank you. Today I'll come home from work and do it. More precisely, I will try to do it.
Admin

I will wait
Mams
Quote: Admin
And then, the blades move the bones in front of them

In Boshik, the blade is at a large slope, raking up the pulp can also rake bones. The gap is such that it can easily tighten the bone. And yes, of course, plastic. Does not make Bosch metal parts. That's why I asked. All the same, I will not venture into the rub. But well-boiled dogwood easily goes through a sieve with a simple ladle. Very good solution to the question
Natusichka
Made a jelly, very tasty and not awkward!
The most difficult thing is to grind. The husband did it with his hands through a sieve, very quickly!
It turned out 10 jars of 0.5 l
The jelly is very thick! And the foam turned out to be 1.5 jars of 0.5 liters. It is very similar to a souffle, and also thick, we cut it with a knife.
I will show the photos a little later, I'm from tel.
Tanya!
Thank you very much for the recipe and advice!
Admin

Natasha, to your health! And my husband was in business, well done!
Now you also have a recipe for delicious jelly without stain
Natusichka
Yes thanks a lot, Tanya!
Here, I'll show you how thick it is:
🔗
Admin

Natasha, and you were afraid It turned out great!
Natusichka
I was afraid to fray ... But my husband took it and did it.
But, on the other hand, I was convinced once again that I VERY WANT a sieve for Kesha! Oh, how I want !!!
Admin

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