Spicy red currant and orange jelly

Spicy red currant and orange jelly

Category: Blanks

Ingredients
Red Ribes	1 kg
Unpeeled oranges	2 pcs.
Unpeeled lemon	1 PC.
Cinnamon stick	1 PC.
Carnation	10 pieces.
Half nutmeg
Sugar

Cooking method

• 1. Place the red currants in a saucepan. Cut oranges and lemons in half and squeeze out the juice. Grind the citrus peel and add it along with the spices to the total mass.
• 2. Fill all with 1 liter. water and cook for an hour. Then transfer the mass to a juice pumping bag.
• 3. Pour sugar into the resulting juice at the rate of 500 ml. juice - 450 g of sugar, and stir to dissolve completely. Cook the mixture until thick. Skim off the foam and fill the jars. Replace with airtight caps immediately.

Note

Taste-! But ... since childhood, I don't like jelly-like dishes, so the consistency is not mine.

Photo by Nataly_rz



Jelly is a dessert dish made from fruit and berry juices and syrups, fresh and frozen berries and fruits and sugar with the addition of any gelling agent. Currently, jelly is made on gelatin. To make fruit jelly tastier, it is good to add lemon or orange zest, vanillin, lemon juice or citric acid to it. For a quick and uniform dissolution of gelatin, it must first be soaked in cold boiled water (40-45 minutes).

Jelly is prepared in special molds or vases. Before serving, the form with the frozen jelly must be dipped in hot water for a few seconds so that the jelly better lags behind the form.

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[Crochet]

Well, I will unsubscribe according to this recipe, because I absolutely can not be silent !!!!! People it's super tasty, it doesn't look like anything, it is smeared on bread, toast, biscuits ... Scent when opening a jar for the whole apartment!
Crochet +100 for your goodies!

Cubic, I am very glad that my recipes were useful to you. Thank you for your comments. If you are interested in original recipes from plums, apples, pears, ready to share again and again.

If you are interested in original recipes from plums, apples, pears, ready to share again and again.

Interested, of course. I may not all at once, but I am gradually mastering this business ... the main thing is that there is such excitement. Contrary to family traditions, I cook jam in small portions, and pour it into small jars (from baby food, from santa bremori caviar, etc. - I opened it for tea, and you don't need to put it in an outlet), it's more interesting and doesn't get boring, and if the experience succeeded - you can always repeat it in a larger volume.

[350 gr. red currant2 orangesHalf a cinnamon stick6 pcs. carnationGrated nutmeg (how much I can't say for sure, I rubbed everything by eye .. well, somewhere around a dessert spoon, probably)300 gr. SaharaPour the peeled, washed currant berries into a saucepan. Add orange juice and chopped zest, cinnamon, nutmeg, cloves. Cook for about 20 minutes.Then rub through a sieve. Pour sugar into the resulting juice and let it dissolve while stirring. Cook the jelly until tender, until it becomes thick.It is advised to add sugar based on the weight of the juice obtained after pressing. According to the book, this is for 500 ml of juice-450 gr. Sahara. I now got 350 gr. juice after the first cooking and I added 300 gr. Sahara. You can take less, according to your taste.]

I can't walk by ...
I just cooked the same jelly the other day. The taste is ABALD! I have already rolled up several types of red currant jelly, but this one I liked the most, if I knew, I would make a large portion.
I didn't find this recipe here, but here 🔗
There is a different proportion, but the meaning is the same.
I quote the words of the author:
350 gr. red currant
2 oranges
Half a cinnamon stick
6 pcs. carnation
Grated nutmeg (how much I can't say for sure, I rubbed everything by eye .. well, somewhere around a dessert spoon, probably)
300 gr. Sahara

Pour the peeled, washed currant berries into a saucepan. Add orange juice and chopped zest, cinnamon, nutmeg, cloves. Cook for about 20 minutes.
Then rub through a sieve. Pour sugar into the resulting juice and let it dissolve while stirring. Cook the jelly until tender, until it becomes thick.
It is advised to add sugar based on the weight of the juice obtained after pressing. According to the book, this is for 500 ml of juice-450 gr. Sahara. I now got 350 gr. juice after the first cooking and I added 300 gr. Sahara. You can take less, according to your taste.

But initially I did it for 500 g of berries, so that all the other components in the same amount were not trifling.
There is no water in this recipe and I liked it. The juice of the oranges was enough to pour the berries, why dilute the taste of the juice with water, and it will later affect the thickening, I think ...

The recipe is great!

young ladies, can you use already grated nutmeg from a bag? and how much should you put it then?
Thank you!

[Lanusik]

Lanusik
You can of course, I think that a pinch is enough.

[Krosh,]

Krosh, Thank you
I made this jelly ... three days ago ...
here is the phrase "cook until thickened" I do not quite understand - cooked, cooked, it is all like compote
I spat, rolled it into jars as it is - well, I poured the remainder into a saucer, and it stood there ... until yesterday evening ...
Yesterday I looked in, and there the jelly was full, well-frozen - how it happened is not clear, but the TASTE - my husband and I scooped for distillation with spoons

In general, gelation occurs not due to boiling, but due to the pectin contained in the currants. I make currant jelly every year and noticed that if the jars are hermetically sealed, gelation does not occur. I usually leave the jars open in the sun until they thicken, then cover with paper dipped in alcohol, a plastic lid, and refrigerate. It is still worth last year.

I have spiced jelly planned for today, I really liked the recipe. The usual is already boring. I would also like to clarify the issue with boiling.

[luchok]

luchok, and in the jars you got gelatinous?

now checked - no, liquid
and I usually make jelly from currants without cooking - I squeeze out the juice and mix it with sugar 1: 1.5, keep it first in a large saucepan for several days until the sugar is all gone, and then in jars, stored in the refrigerator, never boiled it, the recipe simply says - cook until thickened.
Do you think that oxygen is gelatinous? I have to ask Kroshi, she did it too, how she did with this

[luchok]

I have to ask Kroshi, she did it too, how she did with this

luchok
Not even a year has passed since Crochet I saw your question ... Well, better late ... I answer: I also got this jelly thin, the consistency of syrup. But when it was transferred to the cellar for storage, everything was perfectly gelatinous!
About the phrase "cook until thick"... I boiled it over high (if not very high) heat until a syrup, not thick, of course, but still syrup.

luchok
Thank you so much for trying and appreciating!

[Luchok]

Duc not only Luchok trying!
I also cooked it yesterday, but I also didn’t froze, but I cooked my box so straight for the morning, I think, with a toast, I click it .... no, of course I did, but it’s straight liquid. The smell and taste are AWESOME! can boil it again?

[rinishek]

rinishek
How long did you boil the juice with sugar? What fire? I do this over very high heat so that excess moisture evaporates more actively. Not so long ago I cooked orange confiture with zest, the same story happened as yours, delicious, but liquid ... I poured the whole thing into a saucepan and boiled it down again. It helped, after cooling, the confiture grabbed / froze like a cute one!

Girls, today I also decided to cook this jelly. Cooked in MV. First, berries with citrus fruits for 1 hour on "Stew". Then, after decanting the juice, I put it on the "Pastry" with the lid open and forgot about it for 65 minutes. During this time, the jelly boiled down decently to the consistency of a syrup (on the stove I got exactly the same consistency). I poured it into a saucer and left it at room temperature for half an hour - froze! I'll tell you a little later about how the solidification in banks will go.

Brothers, in the sense of a scatter, tell me, please ...I want to make juice from red currants, I have an adaptation for Kenwood KM 010, which will allow me to do this. The juice should turn out to be thick, so let's say with pulp ... But then I want to freeze it without adding sugar. What do you think, if you then defrost a portion of this juice and boil it with sugar, it will gel without additional effort in the form of jellies, etc.?

[LenaV07]

LenaV07
Helen, my frozen red currant jam does not gel, I have to add "Zhelfix" or gelatin sugar. But I didn't work with pure frozen juice ... Maybe things are different with juice ... honestly, I don't know ...

Girls, my jelly, which stood for 4 hours at room temperature, has already frozen by almost a third of the jar, not even cooling down (the jars are still warm) ... 🔗!

[Tiny]

Tiny, Thank you! Well, I will see I will be a pioneer ...

[P.S.]

Girls, yesterday, after completely cooling down at room temperature, my jelly froze to the fullest! I put it in the refrigerator for the night - this morning you could cut it with a knife, yeah!
P.S.I took a photo of the finished jelly, if it's successful, that is, the consistency is clearly visible, I'll post it later ...

[Crochet]

Crochet, thank you very much for the recipe, and even more thanks for the idea of ​​cooking it in a slow cooker. Not only is it tasty, but you don't need to put in any effort. I switched it on, and forgot, now the second portion is being brewed, while I am reporting here.
True, I cooked without water at all, well, I don’t like to add water to the jam, everything was gelatinous, it’s just wonderful when I turned the cans over, the jam didn’t even fall to the bottom, A little jam didn’t fit in the jar, it was just useful for the photo report:

Yes, I forgot to say, despite the fact that I did not add water, I got 1.2 liters of juice

[Tiny!]

The reason for the non-solidification was found - I once again boiled the jelly on the advice of the owner of the recipe. Fewer, but gelled just fine
Tiny! thanks - and for the recipe again and for good advice!

[Nataly_rz]

Nataly_rz
To your health! I am very glad that I liked the recipe! Thank you for trying and appreciating!

rinishek
I am very glad that everything worked out for you !!! Good girl !!!

Here is my jelly, I beg your pardon, the photo did not work out very well, but the consistency is more or less clear:

🔗

Yesterday I cooked jelly according to a similar recipe, only there the berries are not strained, but remain in the jelly, well, the composition is a little different, until I tried, how I will try to unsubscribe ...

For those who are in the tank - what density should be when boiling? Drinking yogurt? Condensed milk? Well, at least tell me something, otherwise I'll make such a weld that ... uh ...

[Scarecrow]

Scarecrow
Natul, I boil it down to a syrup. Slightly thinner than liquid honey ... she said ... but more than a single comparison does not go into my head ...

and I did this:
I cook until a "drop" on a saucer. That is, I drip a couple of drops on a saucer. In a minute (to cool down a little) I try - if everything keeps up the "handful" - then it's ready.
to the state of condensed milk, it seems to me that you cannot cook - it will be sooooo thick

While I was choosing recipes with jelly, I read a lot of recommendations about boiling, some write to cook to a drop, others so that it boils and EVERYTHING no longer takes a minute longer and everything guarantees gelation.
This time I did not boil much and did not screw all the jars with lids, but poured some into the jars with a clip and closed the parchment under the parchment soaked in vodka.

[Krosh,]

Krosh, I was so imbued with all kinds of fruit and berry experiments that I made the same jelly, but from black currant. I just forgot to put in the nutmeg, but the taste is just ... mmm ...

THIS IS VERY VERY TASTY!

Tiny! Forgive me for the stupid question. Is there a recipe for jelly WITHOUT currants in your bins? In our area, currants are sold at 2 euros per 100g. And the child really wants to smear something useful for breakfast.

[prascovia]

Tiny! Forgive me for the stupid question. Is there a recipe for jelly WITHOUT currants in your bins?

prascovia
Yes, as much as necessary! Just tell me what you need, I'll draw in a moment!

Thanks Tiny! We have in bulk - peaches, melons, plums, pears, apples, well, I don't remember anymore, but I guess. everything is there - only wild berries - very expensive.

In in, Baby! And I like prascovia! It's the same here!
Peaches, melons, pears, apples, bananas! But there are no berries! DOOOOOOO! Ooohhhhhhhhh!

[prascovia Mila007]

prascovia
Mila007
Girls, from what I tried to eat:
1.Mint jelly(from apples with mint). How are you with mint? Can be found on sale?
2.Wild apple jelly
3.Fragrant Rosemary Jelly(rhubarb + apples + rosemary)
4.Spicy plum jelly with cider
5.Orange and lingonberry jelly
6.Lemon jelly with tarragon
7.Lavender jelly(lemon + limetta + apples + lavender)
8.Spicy jelly for Christmas Eve(red wine + orange juice + spices)
9.Quince jelly(by the way, do you have it?) with vanilla and almond liqueur

There are also a bunch of all sorts of interesting jellies, but with berries ... If something interests you, then I will share a detailed recipe!

Baby, thanks! So much and you want everything! But
1 excellent!
2 wild apples never met
3 is atypical!
4 can cider be replaced with beer?
5 no lingonberries
7 limetta - what's this?
8 great!
9 super!

1, 3, 8 and 9 suit me perfectly!
Limetta - we have this lima. It is like a lemon, but smaller and with a green skin. If I'm not mistaken .... Lime? Or not? Limetta has never heard ...

[1]

Baby, thanks! So much and you want everything! But
1 fine!
3 atlichna!
8 wonderful!
9 super!

1, 3, 8 and 9 fit me perfectly!

prascovia
Mila007
Girls, how similar you taste! That's nice, let's start with number 1,MINT JELLY .

Limetta - we have this lima. It is like a lemon, but smaller and with a green skin. This is if I'm not mistaken ....

Darling
No dear, you're not wrong, that's the way it is. Only here I did not find this fruit, and therefore I replaced it with lime ...

Oh, I just saw how much they wrote about the technology ... I cooked a knot from the notes transferred to a notebook (back in the year before last), and for some reason I don't have about boiling down. After the sugar dissolved, I boiled a little and that's it ... in the refrigerator it still freezes, by the way. Although it may not be so cool, but quite a jelly - not a syrup.

Last year I cooked and left whole currant berries, but then, in the process of chewing them, they didn't look very good for me, so this year I thoroughly filtered everything.

And yet, due to the heat, the berries are all very sweet, apparently - for some reason, all the workpieces turn out much sweeter than usual (although I reduce sugar almost everywhere from the norm), it is probably still necessary to adjust the amount of sugar towards a decrease.

[Tiny]

Tiny, thanks for the recipe!

I made this jelly 3 weeks ago (from black currant). It turned out 2 jars of 0.5. I cooked it, cooked it, but it still didn't thicken. I poured it into jars anyway, and then (after about 1.5 weeks) the jelly began to thicken. And now it is getting thicker and thicker.

rinishek, thanks for the idea of ​​making this blackcurrant jelly.
PS: from the thick I cooked a delicious compote.

[Qween]

Qween
Annushka, sweetheart, thank you very much for cooking and appreciating! I haven't tried it from black currant, but from red it thickens immediately after cooling ...

[Qween]

Qween - to me it tastes better from black than from red it seemed. Red currant is a little sour to me.

This year I discovered this amazing combination - currant and orange. Sometimes it happens that you live for yourself, live and do not even suspect that such a simple combination can be amazingly exquisite and tasty!
but ten years before that, I hadn't eaten any preserves or jams at all!

[Crochet]

Crochet, I decided to look here, as I made almost the same jelly, according to this recipe, but not from red currants (since there was no one available), but from cherries. Ooooo delicious, but made from cherries.
After draining the syrup from the cherries, adding sugar according to the recipe and boiling it down, I got jelly.
I fermented the berries, added sugar, boiled them down and got jam.
There are pictures, but I do not know if I need to expose them. Here is the recipe for currant jelly, and I have a cherry.
In general, this year, thanks to you, I am with such tasty treats !! I think that now not only baked goods will be in demand for tea, but also all kinds of jams and preserves! Thank you!!

Thanks for the recipe. Very tasty and unusual

I would like to try, but is it possible, like nutmeg, to replace cinnamon, with already purchased, grated?

[litichka80]

litichka80, sure you may !!!

Thank you, Inna! Your recipes are very interesting!
This year I covered strawberry jam with cinnamon, nutmeg (well, there is a lot of everything, up to basil), so why am I, something settled on the bottom of the cans, either a nut, or cinnamon. That is, I feel them like chalk or something. So it should be, or did I get such?

And yet, a cinnamon stick, how many tsp?

[litichka80]

litichka80, in basic recipes it is believed that a cinnamon stick and as you know, they are also different , in terms of ground is equal to from 0.5-1 tsp. ...

[Inna]

InnaThank you so much for the recipe! I made jelly the other day. It's not just delicious, but awesome delicious! A friend tried it, took the recipe, and is already cooking today! So many thanks from my friend too!

[Svetlanochka]

Svetlanochka, how glad I am, how glad I am (s) !!!

Good health to you, girls mine !!!

Svetul, did you put sugar according to the recipe? Not greedy?

I am a terrible greedy person, everywhere I half of it, and in recent years, so generally insolent)) I don't put more than a third of the recipe ...

Did you add sugar according to the recipe? Not greedy?

No, no, I wasn’t greedy. My husband has a sweet tooth, you won’t be spoiled with him! It turned out great, not too sweet, with a pleasant sourness.

Krosh, thanks for the recipe! The jelly turned out to be very tasty and fragrant, although the consistency is more like marmalade. But I didn't add water at all. I will definitely cook some more!