home Confectionery Desserts and sweets Jelly Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Category: Blanks
Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Ingredients

Fresh berries (of each type, or mix) 1 kg each. ready-made puree
White sugar 1000 gram

Cooking method

Berries of gooseberries, sea buckthorn, red currants are ideal for cooking jelly.

I described the principle of cooking berry jelly in detail in the topic, and I will not repeat myself:
Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)Natural berry jelly (hot method)
(Admin)


All the same!

That's what I hate gooseberry and I never cook any jam or compotes from it. And here she took pity on the granny at the store and bought a kilogram of multicolored gooseberries from her, of the "small peel" variety. For another week, the gooseberry lay in the refrigerator, and I thought for a week where to attach it)))
I decided to test it on jelly, I know that this berry gel well. I cleaned the berries from twigs and debris, tore off only the panicle tails, washed them in water, boiled them in a saucepan until soft. Rubbed until mashed berries and boiled with sugar. Boil for 8-10 minutes with continuous stirring until sugar dissolves and thickens.
And what a delicious result!
And keeps the shape well, and the color is beautiful!
In addition to gooseberry berries, I did not add any gelling agents, only berry puree, sugar and hot processing for 8-10 minutes.

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method) Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

First time I made jelly from sea ​​buckthornfrom frozen berries!
The jelly turned out to be so strong that after turning the can over, it does not want to return to the bottom, and has been sitting in limbo for a week))
The berries were cleaned of twigs and debris, washed in water, boiled in a saucepan until soft. Rubbed until mashed berries and boiled with sugar. Boil for 8-10 minutes with continuous stirring until sugar dissolves and thickens.
In addition to sea buckthorn berries, I did not add any gelling agents, only berry puree, sugar and hot processing for 8-10 minutes.

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

The taste is great - I recommend cooking!
Unfortunately, I can't take a sample, the jelly turned out right under the lid of the can. I tried it myself with a spoon and when cooking jelly. We'll have to repeat the jam when the sea buckthorn appears on sale - the jam pleased me very much with its taste!

Jam from red currant cooked several times. On this run, the jam turned out to be very "cool", froze right on the spoon, and in the jar it grabbed a lump, without waiting for it to cool completely. Maybe it depends on the variety of berries?
The berries were cleaned of twigs and debris, washed in water, boiled in a saucepan until soft. Rubbed until mashed berries and boiled with sugar. Boil for 8-10 minutes with continuous stirring until sugar dissolves and thickens.
In addition to red currant berries, I did not add any gelling agents, only berry puree, sugar and hot processing for 8-10 minutes.
The taste of jelly also pleased me with its consistency and taste))

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

Note

Bon appetit to everyone and good preparations.
Hurry up to cook, the berries go off quickly!

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)Natural berry jelly (hot method)
(Admin)
Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)Fruit and berry natural puree sauce (hot method)
(Admin)

k @ wka
What a beautiful it you have !!!!
natushka
Tatyana, here for each type of puree 1 kg of sugar per kilogram of puree? I admire in the photo, but the currants are already all cooked, but there is still a gooseberry, only black (Chernomor variety), I have to do it, I also don't like it either way or jam.
celfh
Tatyana, Tan, very beautiful and I have no doubt that it is delicious
Admin
Quote: natushka

Tatyana, here for each type of puree 1 kg of sugar per kilogram of puree? I admire in the photo, but the currants are already all cooked, but there is still a gooseberry, only black (Chernomor variety), I have to do it, I also don't like it either way or jam.

Girls, THANK YOU!

Natasha, the amount of sugar is 900-1000 per kilogram of puree. Sugar depends on the acidity of the berry, sometimes 800-900 grams is enough. I always taste and then adjust the sugar. For sea buckthorn and red currant, I had to add a little.

Each berry is gelable in its own way. I even boiled red currants several times, and each time there may be a different jelly in consistency. Sometimes it freezes longer. And on this run she grabbed very quickly, just warm. And the color is much brighter.

Gooseberry jelly turns out delicious - try it!
Crochet
Luxurious jelly !!!

Quote: Admin
Cooking for 8-10 minutes

Tanechka, but we cook at what heat: weak, medium, strong?
Admin

Inna, THANK YOU!

This is how it is cooked:

Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)

In detail and in pictures, I described the process in the topic under the link, look - there in great detail. I just didn't want to repeat myself through the text.
Katya1234
Admin,
Tatyana, thanks for the new method and a detailed description of the process!
L
Tatyana, thanks for the recipe! Excellent jelly, now I will definitely try the sea buckthorn. I will support your assumption about the dependence of the ability to gelling on the variety of berries, at least with black currants this year, it turned out like this: I cooked a batch of jelly from very large and very sweet currants, sugar 1: 1, even from the refrigerator it looks very very thick syrup, but not jelly. Then I read that older varieties of currants, with small berries, more sour and aromatic, are better gelled. Mom had just such a bush. According to the same recipe, the jelly froze right in the pan, but in the jar it simply does not move. That would be another red currant so check))))))
Crochet
Quote: Admin
I described the process in the topic at the link

Oh), I'm sorry Tanechka, did not notice right away ...

I went to the link, I really want to try !!!

Tanechka, and the jelly is not too sweet?

I remember you don't respect too sweet ...

I try to avoid recipes with 1: 1 proportions ...
Admin
Quote: L
That would be another red currant so check))))))

Larissa, so I'm writing about this - several runs, and jelly with different trembling turns out Once, too, it turned out a little watery.
Oh, there may be many factors here, and the amount of sugar, and the property of the currant itself, and the cooking time ... you stand over the pan and track the process. How the currant gel is also visible
Admin
Quote: Krosh


Tanechka, and the jelly is not too sweet?
I remember you don't respect too sweet ...

I try to avoid recipes with 1: 1 proportions ...

Inna, you should have studied and memorized my position for a long time. I am an observer of the process and constantly take samples and adjust the taste, quantity, and time - I can never say exactly "HOW and HOW MUCH"

I start sugar at 900, then I taste it - if it's really sour (like currants or sea buckthorn), then you can add 50-100-150 grams of sugar What am I a monster, poison myself with sour, that's too much

And I indicate the time 8-10 minutes, because sometimes just 1-2 minutes will be a little or a lot - the mass of jelly should boil down, boil a little, become gelatinous, look at my photo, how the mass becomes gelatinous and becomes thick

Study me by maps, study me by the stars
Study me in showers, study me in thunderstorms
I'm not an easy riddle, it's not easy to solve
Study me in the winters, study me in the spring ... according to my recipes

La la la la....
toffee
And I love gooseberries. But fresh. He cleans blood well from any byaki. But my mother cooked jam, for a long time, though, she didn't like it. And the color is incomprehensible, and the skins are dense, sour. Maybe before there was no blender and how it was cooked it was.
Admin

Ira, that's why I don't like gooseberries, that I once cooked them whole, and these skins ... ugh
And a completely different taste, when the skins are mashed to puree - delicious!
sedw
Tanya!
There were 800 grams of green (in color, not maturity) gooseberries in the refrigerator. I monitored the blanks, saw this recipe. Result - a couple of jars of gooseberry jelly Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)
A little more and left to try))) very tasty)))
THANK YOU!
Admin

Alla, to your health! In winter with a seagull, oh how delicious it will be for someone
natushka
And this year I foolishly decided to add Zhelfix 1: 2 to the red currant jelly. It was already thick, so matured. As they say from goodness, they do not seek goodness. I hoped that with a knife it would be possible to cut
Cirre
Tatyana, thanks, made from the remains of small gooseberries, very tasty.
Admin

Galya, to your health! Have a delicious winter!
Cirre
In winter, it will be the best for pancakes
Erhan
Tatyana, Admin, and you boiled gooseberries in a saucepan with how much water? I have a whole pan to the top, but I don't want to add a lot of water.
Admin

Sveta, there is very little water, only to start the process of cooking and juicing, so that the skin is separated. And then there will be a lot of its juice and enough for rubbing.
You do not need a lot of water, so that the gooseberry jelly-pectin is not diluted with water.
Erhan
Tatyana, thanks, I hope I didn't flop too much water. I stand there, rubbing it through a strainer, it’s still a pleasure.
Admin

I sympathize I have electro, somehow it's more fun with him
iren-star
Thanks for the recipe !!!
Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)
Blondie ...
Admin
iren-star, Irina, Cured very well and the color is excellent
To your health, tasty preparations
iren-star
Another report: currants, raspberries. Currants from last year, raspberries - substandard this year. Delicious!!!! You don't eat much, concentrate, but you still want to scoop up a new portion of this berry delicacy
Strong jelly from gooseberry, sea buckthorn and red currant, without gelling additives (hot method)
Admin

Oh, right, the spoon is walking around the mouth But, very tasty, especially while the jam is still fresh
Irisha, jemiks are so beautiful

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