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
- Rinse the red currants and peel them off.
- Scroll the berries through a meat grinder. You can also grind with a blender or a wooden crush.
- Rub the resulting mass through a sieve to remove seeds. You get about 1 liter of berry puree.
- Mix berry puree with sugar. Sugar should be slightly more than the mashed mass, so the jelly will be denser.
- 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.
- 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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