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Red currant jam with gelatin for the winter

0
4770
Kitchen Russian
Calorie content 528 kcal
Portions 1.5 l.
Cooking time 45 minutes
Proteins * 87.8 g
Fats * 0.6 g
Carbohydrates* 72.3 g
* per 100 gr. product
Red currant jam with gelatin for the winter
Content

If you don't know what to cook with red currants for the winter, I highly recommend boiling jam with gelatin. The recipe for a delicious jam is obscenely simple, and the result is a delicious treat rich in many useful vitamins.

Ingredients

Cooking process

step 1 out of 5
Sort out the red currants, peel off the twigs and wash thoroughly under running water. Let the berries drain by placing them in a colander or strainer, or pat dry by placing them on a clean kitchen towel. Washed and dried red currant berries pass through a meat grinder, juicer, food processor or chop with a blender.
step 2 out of 5
Wipe the resulting berry mass through a fine sieve. Transfer the berry puree to a saucepan with a thick bottom, add the required amount of granulated sugar and gelatin. Leave it on for about 10-15 minutes for the gelatin to swell well.
step 3 out of 5
Put the saucepan over low heat, stirring constantly, bring to a boil and immediately remove from heat.
step 4 out of 5
Prepare the jars, wash thoroughly and sterilize in the microwave, oven or water bath. Banks must be completely dry. Using a ladle and funnel, carefully pour the currant jam into sterile jars.
step 5 out of 5
Tighten hot jars of red currant jam with gelatin with lids, after pouring boiling water over them, and turn them upside down. Leave as it is until it cools completely. Then turn the jars over and store in a cool, dark place. The remnants of currant jam can be tasted after cooling completely.

Enjoy!

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