A simple recipe that saves time and effort when preparing red currant jelly.
Recently, I collected 4 buckets of red currants from my mother-in-law on the site. Usually I make different types of blanks, but this year there was no time at all, so I used the following method.
The beauty of this method is that you do not need to remove the red currant berries from the twigs. But this usually takes the most time. I also love this recipe for the fact that even jelly cake goes into business. I will not delay, let's cook!
Step by step recipe on how to make jelly and red currant juice
- Red currant 1.5 kg
- Sugar 1.5 kg
- Water 3 l (for fruit drink)
Without removing the berries from the branches, I wash them under cold water and put them on a sieve to get rid of excess water.
I measure out the right amount of berries and send them to the pan. I fall asleep with sugar and stir so that the currants give juice.
It is better to take a saucepan of a larger capacity, during the cooking process the mass will foam and increase in volume.
I put the pot on high heat. I bring it to a boil and reduce the heat so that the liquid boils but does not boil away. Stir if necessary. I cook for 8 minutes.
When the mass stops foaming and starts seething with large bubbles, you can remove it.
If you have a thermometer, it is best to check with it. The temperature of the finished jelly is 105 ° C. I have many cooking thermometers and they help me achieve the same result every time.
I filter the liquid through a fine sieve and pour it into jars. I close it with lids and put it in a dark place for storage. Let’s tell you what I do with the cake.
I don’t throw out the cake that remains after straining. I just put it in a 3-liter jar, fill it with boiling water and screw it on. I don't add any additional sugar.
It turns out a light drink that quenches thirst well.