Red Currant Jelly (for the Winter)

by Editorial Staff

I share with you my homemade redcurrant jelly recipe without gelatin. It is not only very tasty but also healthy!

Ingredients

  • Red currant – 1.6-1.7 kg
  • Sugar – 1.2 kg

Directions

  1. Rinse the red currants and peel them off.
  2. Scroll the berries through a meat grinder. You can also grind with a blender or a wooden crush.
  3. Rub the resulting mass through a sieve to remove seeds. You get about 1 liter of berry puree.
  4. Mix berry puree with sugar. Sugar should be slightly more than the mashed mass, so the jelly will be denser.
  5. Put the saucepan with the berry mixture over very low heat. While stirring constantly, bring to a boil, but do not boil. Collect the formed foam with a spoon. Remove the pan from heat, let the berry mass cool slightly.
  6. Arrange red currant jelly in sterilized jars, close with lids. Leave the jars on the table until they cool completely, and then put them in a cool place, such as a refrigerator.

Enjoy your tea!

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