Cold Red Currant Jelly
by Editorial Staff
Red currant juice is perhaps the only one from which jelly can be prepared in a cold way. This red currant jelly keeps well at room temperature.
Ingredients
- Red currant – 500 g
- Sugar – 120-160 g (depending on the amount of juice)
Directions
- Rinse the currant berries together with the twigs so that the juice does not leak out, dry on a towel or gauze.
- Pick up the twigs.
- Mash the currants well with a wooden crush, trying to knead each berry. Squeeze the juice through a sieve. From the specified amount of currants, 150 ml of juice was obtained.
- Put sugar in red currant juice at the rate of 160 g of sugar per 200 ml of juice (I added 120 g). Grind the mixture thoroughly until the sugar is completely dissolved. From 150 ml of currant juice, 250 ml of syrup was obtained.
- Wash small glass jars (for example, from under mayonnaise), rinse with boiling water, and put on a towel with the neck down so that all the liquid is glass. Pour the resulting mass into dry jars.
- Cover the jars of currant syrup with parchment paper, tracing paper, or foil and tie with thick threads.
- For the first 2-3 days, red currant syrup should be stored in a cool place (during this time it will gel), and then at room temperature.
- Serve red currant jelly for tea, cereals, spread on bread. Fruit drinks and jelly can be made from currant jelly.
Bon Appetit!
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