Red currant jelly is a very simple and at the same time interesting type of blanks. There is such a quantity of pectin in red currants that when cooked with sugar, it itself very quickly gelates, so you can make jelly without any additives from two ingredients: berries and sugar.
In this case, the ratio of berries to sugar is used one to one, since red currants are quite sour. From this amount of products, about 500-600 ml of currant jelly will be obtained (depending on how carefully the berries are squeezed out when straining).
- General \ asset cooking time: 30 minutes \ 20 minutes
- Servings Per Container: 20 Servings
- Calories (100g): 218 kcal
- Cost: very economical
- Red currant - 600 g
- Sugar - 600 g
The first step is to rinse the currants and remove the twigs. In principle, you don't need to touch the twigs, somehow I read the advice to leave them and cook with the berries, because in the process of making jelly, we will still filter it. But in my experience, straining a hot mass of berries along with twigs is much more difficult, therefore, I prefer 10 minutes of meditative cleaning.
So, put the clean berries in a saucepan and crush with a potato pusher (or other suitable devices). Then we turn on a strong fire, bring the berries with juice to a boil, reduce the heat and cook with a slight "bubbling" for 10 minutes.
Next, add all the sugar to the future jelly, raise the heat again and bring the mixture to a boil. We boil for about seven minutes. During this time, you need to prepare a sieve and dishes into which we will filter the juice. If you don't havea fine sieve is enough, you can take a large one and line it in 1-2 layers of gauze.
Pour the berry mixture into a sieve with a ladle and filter, squeezing well with a spoon. Be careful, the mixture will splatter, do not burn yourself.
Rinse the saucepan in which you originally boiled the berries and pour the strained juice into it. Return to the stove and bring to a boil, then simmer for one minute. In this case, there is no need to check if the mixture has thickened enough, currant jelly will set in any case. Remove from heat and pour into jars.
With red currant jelly, you can come up with many simple and delicious desserts, both lean and not. For example, immediately after cooking, I pour part of the currant jelly into glasses, after solidification, I spread natural yogurt and fresh berries on top: practicallyyou get a delicious dessert without effort.