Red Currant Jelly
by Editorial Staff
Fragrant, beautiful, and tasty jam is a wonderful preparation for the winter. I want to share our family recipe for red currant jelly. This year I decided to make red currant jelly the old-fashioned way, without using a juicer.
Ingredients
- Red currant – 1 kg
- Small sugar – 1 kg
Directions
- Prepare and sterilize jars required by volume (approximately 1100 ml). Wash the berries well and remove the spoiled ones.
- Feel free to mix the red currant with sugar until the juice is released. You can take a mashed potato and speed up the process.
- Turn on strong heat and place the berries on the stove. Stop for 10 minutes and cook, stirring all the time, until the sugar dissolves.
- When foaming begins, stir vigorously and, if possible, do not reduce heat. After 10 minutes, turn off the heating and remove the foam.
- Strain the hot redcurrant jam through a sieve into a clean bowl or saucepan. Squeeze the berries very well, you can use the crush again. Remove the foam again.
- Stir and pour the jelly into sterilized jars. Do not close the lids until they have cooled completely.
- When the jelly has cooled, close the jars with clean, dry lids or parchment. Such red currant jelly can be stored without a refrigerator, in a cool dry place.
Bon Appetit!
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