Red currant jelly
Red currant jelly is wonderful for everything: color, taste, functionality. If you want - eat it in its pure form, if you want - spread it on bread. And if you put redcurrant jelly in a beautiful jar, it is quite possible to present it as a gift. You will not have any extraordinary difficulties with the preparation of such a wonderful dessert, especially if you follow all the recommendations of the recipe. Just remember that redcurrant jelly will differ from what is prepared with gelatin, and, as it seems to us, for the better: the consistency of such a dish is more delicate and refined.
Ingredients
Servings 4 cans of 500 g- red currant - 1.5 kg
- drinking water - 100 ml
- sugar - 1 kg
Cooking
Step 1
Prepare red currants for jelly. Separate the berries from the twigs and sort through. Rinse thoroughly under running water and dry well on paper towels.
Step 2
Place the berries in a large saucepan. Pour in drinking water and put on medium heat. Bring to a boil and cook until the berries begin to burst and release juice.
Step 3
Remove the pot of redcurrants from the heat to a rack or wooden board. Carefully crush the berries with a pestle. Put on fire and bring to a boil again. Add sugar and, stirring, bring to a boil. Boil for 3-5 minutes.
Step 4
Strain the contents of the pan immediately through a fine sieve into a large bowl or saucepan, being careful not to squeeze the berries too hard, otherwise the jelly will not turn out transparent.
Step 5
Pour the prepared redcurrant jelly into sterilized, well-dried jars. Let cool. Close with plastic lids. Store in refrigerator.