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.
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.
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