In our family all his life made red currant jelly just passingberriesthrough a juicer and stirring sugar into it. It was so simple that it seemed it turns itself. However, all my self trying to make a jelly failed. It does not freeze and that's it. I miss the currants through a juicer, rubbed through a sieve, I was sort of berries and sugar - but all in vain.
An investigation, I realized that it is not in currants and sugar, and juice extractor. My parents are still working some old Soviet juicer after which the cake of berries remains very dry. I pressed juice from currant with its modern technology and my cake was very wet andjam not gelled.
As a result of many experiments, I still brought his recipe red currant jelly, very simple and always get the old fashioned way, without any equipment okromya sieve.
VIDEO RECIPE
INGREDIENTS
1 kg of red currant
1 kg of caster sugar
Recipe for red currant jelly
Wash and sterilize the jars. For this quantity currant needed volume of about 1100 ml.
Sort out the berries and discard spoiled.
Roughly stir red currants together with sugar juice prior to isolation.
To expedite the process, you can use tolkushkoy for mashed potatoes.
Include a strong heat and place the bowl with berries on the plate.
heat berries 10 minutes without stopping stirring until sugar is dissolved.
When the foam intensively interfere, preferably does not reduce the heating.
After 10 minutes, turn off heat and remove the foam.
Strain the hot jam into clean dishes, wipe the remnants of dry pomace to again remove the foam and pour into sterilized jars.
Close can not be capped until cool.
When the jelly has cooled seal the jars clean lid or parchment.
Such jelly of red currant can be stored in a cool dry place without refrigeration.
I wish you bon appetit!
Details and nuances of the preparation, see the video clip.
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