Jelly "Berry to berry"

Category: Blanks
Jelly Berry to berry

Ingredients

berries 7 glasses
water 9 glasses
sugar 10 glasses

Cooking method

  • Greetings to all those who like to roll into the banks SUMMER!
  • The recipe I want to share is impossibly simple. Allows you to use ANY berries and there is no need for weights, because the proportions are in measures.
  • Berries can be taken of one type, or two, or as many different ones as you want.
  • The difference will be in color, in the density of the jelly, but delicious, definitely!
  • I cooked such jelly from only one red currant, and from black, and from a mixture of red-black-white. You can cook with raspberries, or you can add raspberries to white currants. It doesn't work with just one cherry. Well, she doesn't gel, for the life of me!
  • Be sure to take as a basis those berries that, 100%, will give high-quality jelly!
  • This time I got some black currant, some raspberries and some cherries.
  • Jelly Berry to berry
  • NOTE: berries should be taken slightly unripe. Overripe may not gel at all.
  • If you come across black currant leaves, or cherry "tails", you can not even remove them. The jelly will only be more aromatic.
  • Put the berries in a saucepan, fill them with cold water without measure, so that they only cover
  • Jelly Berry to berry
  • and put on a strong fire. It is better not to leave the stove at this moment. You yourself know how the compote quickly "runs away"!
  • We do not let the berries boil! As soon as the foam cap rises, we stop heating, mix the berries with a spoon, cover everything with a lid and leave to cool until warm.
  • During this time, the berries will settle, giving all their juice to the infusion.
  • Now you need to remove the berries themselves, and strain the resulting "compote" through a sieve or cheesecloth.
  • We measure the volume of the resulting infusion. And for each measure of liquid we add exactly the same measure of sugar.
  • We put on a strong fire. As soon as it boils, reduce to a minimum and cook on a quiet boil, constantly skimming off the foam, NOT MORE THAN 25-30 minutes! If you cook for longer, you can get not jelly, but delicious berry syrup.
  • We pour it hot into pre-prepared jars. They can be sealed in different ways - roll up, use plastic lids, or parchment. If you are going to store it under parchment, it is best not to tie it until the jelly has completely cooled down. And under the lid, just on the surface of the frozen jelly, put a circle of parchment, having previously dipped it in vodka.
  • Jelly Berry to berry
  • I know from experience that the most dense jelly comes from grapes. If the grapes are table varieties and have little aromatic flavor, it is necessary to add orange zest (fresh or soaked dry) when cooking. Then comes the black currant. After her, red and white. Then raspberries. I was told that raspberries do not gel. This is not true.
  • It is gelatinous. If harvested dry and unripe.
  • Jelly Berry to berry
  • You can serve jelly as a dessert for tea, or as a sweet sauce for pancakes, pancakes, manniki. I gladly eat it with fresh cottage cheese, and my grandchildren with ice cream.
  • Jelly Berry to berry
  • Enjoy your meal!

The dish is designed for

2.5 liters

Time for preparing:

1 hour

Cooking program:

plate

lira3003
At least there was time !!! Very interesting, and gelatin with agar is not needed!
Radushka
lira3003, Rita, Hurrah! Cook! Very tasty! I cooked the first one this year from black currant. Only then there was nothing to photograph. It's plump! Not marmalade, of course, but ... denser than that in the photo. I put it in a spoon on purpose to make it clear
lira3003
Radushka, that's exactly what I love! So that, not just a syrup, but like a jelly! In general, I am sweet, while there are no grandchildren I eat all the sweets myself. Dragged away to bookmarks
Radushka
Ritathen you will like grape! I once had Russian Concord grapes. For 15 years, it only matured once. Then the autumn was cold. He would have ripened that now, because the autumn has become dry and warm. So from the almost green, but completely poured, grapes turned out to be a dense jelly! As dense as jelly marmalade! And the orange peel gave it its color and aroma. Well, it was just a bomb, not jelly!
francevna
Radushka, did not know that the densest jelly is obtained from grapes. So it is necessary to boil it with water? And from the juice of these berries, jelly will be worse. After all, everything is squeezed out so well through an auger juicer?
So everything turned out deliciously for you.
space
Quote: Radushka
berries should be taken slightly unripe.
valuable addition
Quote: Radushka
So from the almost green, but completely poured, grapes turned out to be a dense jelly! As dense as jelly marmalade! And the orange peel gave it its color and aroma. Well, it was just a bomb, not jelly!
Radushka, do you think that grapes of non-southern varieties will go? really wanted to try.
Thanks for the recipe
Valyushka
Radushka, and throw away the berries?
Eh, this recipe was last year! There were so many grapes! Especially late ...

Anatolyevna
RadushkaThanks for the recipe!
Then where will we go?
Cho just eat something wa
kirch
What an interesting recipe. I also did not understand what to do with the berries. And how much sugar is still needed. It is written, it seems, for the measure of liquid - the measure of sugar. And in the recipe 10 to 9
Radushka
Ludmila, Ludmila,
Quote: Radushka
We measure the volume of the resulting infusion. And for each measure of liquid we add exactly the same measure of sugar.

That is, after straining. Everything seems clear there, isn't it?
In general, I do not measure anything BEFORE filtering. How many berries there were, so many were ... I pour water so that the berries are covered. And before adding sugar, you need to accurately measure the volume of the resulting infusion.
kirch
RadushkaSo I tried on the compote, it turned out 10 glasses. And 10 glasses of sugar? And where are the berries?
Radushka
Quote: Anatolyevna
Then where will we go?
Tonya, if the berries were seedless, you can boil it by adding sugar to taste, about 20 minutes and that's it. It will be like "like, jam". Which I did when I cooked it from black currant. And the cherries ... it's better not to take out the seeds. Then the aroma is stronger. Well, the compote cherry is spreading. It was amorel (with colorless juice). If you cook from morel (this is needed for jam), then, perhaps, use cake, I think
.
I threw these berries in THIS jelly. Well, you can boil it again with new water and it will be so ... stolovsky, compote


Added on Thursday, 30 Jun 2016 6:05 pm

Ludmila, Yes. Compote 10 and sugar 10.
Quote: Radushka
if the berries were pitted, you can boil it by adding sugar to taste, about 20 minutes and that's it. It will be like "like, jam". Which I did when I cooked it from black currant. And the cherries ... it's better not to take out the seeds. Then the aroma is stronger. Well, the compote cherry is also spreading. It was amorel (with colorless juice). If you cook from morel (this is needed for jam), then, perhaps, use cake, I think
.
I threw these berries in THIS jelly. Well, you can boil it again with new water and it will be so ... stolovsky, compote



Added Thursday, 30 Jun 2016 6:07 pm

Quote: francevna

Radushka, did not know that the densest jelly is obtained from grapes. So it is necessary to boil it with water? And from the juice of these berries, jelly will be worse. After all, everything is squeezed out so well through an auger juicer?
So everything turned out deliciously for you.
You can, in general, make raw jelly out of juice. Only ... there you need two times more sugar! And that will be a completely different workpiece.
It's good here that you don't need to twist or wring anything. I cook it casually


Added Thursday, 30 Jun 2016, 06:10 PM

lydia, Russian Concord - grapes of the middle lane. I cooked from any. Colored varieties, such as isabella, produce beautiful and aromatic varieties.And dense ... she was surprised
Rada-dms
A very necessary recipe for me, especially for cakes and colored jelly! : girl_love: Thank you very much!
Radushka
Rada-dms, to your health!
Loksa
Radushka, thanks, I'll take note of your recipe! did not know that it was necessary to boil for so long. I didn't get jelly before, I'll try, we'll see!
Radushka
Oksana, no longer than 30 minutes! I cook 20-25. If it takes longer, the jelly will not work.
Loksa
Radushka, finally not boiled before! Bringing to a boil or raw juice - it did not gel! I'll try raspberries, I will definitely unsubscribe!
Galleon-6
NataliaVoronezh
A very interesting recipe. I'll bookmark it, I'll have to try it.
Albina
Radushka, took away to bookmarks 🔗
Radushka
Natalia, Albina, to your health!
irina23
Radushka, thanks for the interesting recipe,: rose: I will definitely try
Radushka
Irina, to your health!
lappl1
Radushka, Thank you ! A very useful and necessary recipe. There are no more berries, but there will be grapes. As long as it is completely green, as soon as it reaches the desired stage, I will definitely make a jelly. While your recipe is bookmarked.
Radushka
lappl1, happy jelly, Lyudochka!
Helen
Dragged away ...
Loksa
Radushka, I cooked cherry plum, I will try raspberries. What if it works! Jelly Berry to berry
Radushka
Loksa, Oksana, mostly take unripe raspberries. Well, not pink, of course ... And a bit ripe for the scent. Well, and a little less water is possible. Will not go anywhere, it will gel! Of course, it will be more tender than cherry plum. Cherry plum forms great jelly. Even in classic jam, if cooked for no longer than half an hour
Loksa
Good!
Anatolyevna
Radushka, I made jam on the advice! Delight!
Radushka
Anatolyevna, Tonya, I'm now eating cottage cheese with such jelly.
It's good that you like it!
Anatolyevna
Radushka, Like! Very much! I drink tea with jam!
Eugene
Radushka, thanks for the recipe, I'll try to make jelly, every summer I cooked currant jam.
Radushka
Eugene, Zhenya, just finished the red currant jelly. And on Sunday from black. I will not cook from raspberries this year. very little disfigured her. Barely enough for marshmallow. We eat more fresh
Eugene
Radushka, I have been making currant jam for a long time according to the recipe, when half of the sugar is poured in immediately, and the second half - after turning it off, it turns out a jelly-like jam with berries, and today I will try to cook jelly, yesterday I brought 15 liters of currant from the dacha.
Radushka
Eugene, grandchildren spit out berries, alas ...
Eugene
Radushka, I prepared jelly and poured it into jars, can they be rolled up with lids or is it better to close them with plastic ones to keep in the room?
Radushka
Eugene, I roll up right away. Previously, when there were no twists, they waited for it to cool down, put a piece of paper moistened with vodka on top, then tied it with paper)
Eugene
Radushka, and if I roll it hot, then the jelly will not be liquid then?
Radushka
Eugene, well, I don't get liquid

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