Red Currant Jelly
by Editorial Staff
Red currant jelly and a little on the topic of blanks … Recipe from the series “two (or even more) in one”.
Ingredients
- 2 kg of currants
- sugar (in proportion to syrup – 1: 1 or less)
- 1 glass of wine
Directions
- Place the currants in a thick-bottomed stainless steel pot. Pour in a glass of sugar and add wine. Bring to a boil over low heat, stirring occasionally – but do not boil. Remove from heat.
- Allow to cool slightly and, if we want a very transparent jelly, then hang in 3 layers of gauze. If, like me, “jelly in the body”, then strain the syrup through a sieve.
- Put the strained jelly syrup back into the pan – weigh and add sugar, taking into account that glass first. The classic calculation is 1: 1, but I add less – for 1 kg of syrup – 700 g of sugar. We cook either 3 minutes – and no more, or we continue to cook for 34 minutes over low or medium heat, stirring occasionally with a wooden spoon.
- 3-minute red currant jelly is very soft – like custard. 34-minute jelly is more “standing”.
- Red currant jelly is good to eat like that, and in sauces, and with foie gras, and with salmon.
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