Seedless red currant jam

Here is a recipe for pitted red currant jam - a very bright and tasty treat. The dessert has a pleasant sourness and is obtained without sugary sweetness - this is achieved due to the correct ratio of berries and granulated sugar. This jam can surprise loved ones and guests with its delicate and harmonious taste.

Red currant jelly has a sweet and sour taste and is aromatic. Its preparation will not take much time, no complicated manipulations will be required. Following the steps described in the recipe, both an experienced chef and a novice housewife will cope with the preparation of jelly.

The simplest recipe for jelly from red currant juice, but it turns out to be incredibly tasty and aromatic. Sweet and sour jelly will complement family tea and any pastries. Making jelly is quite simple and quick. Such preparation for the winter turns out to be not only tasty, but also healthy.

Red currants are very healthy and rich in vitamins, iron and carotene. What could be more beautiful than a delicate and beautiful jelly, which can be prepared for the winter and served with ice cream, pancakes, or simply spread on a fresh loaf. Cooking in a juicer will significantly reduce the cooking time and save you from unnecessary labor costs.

Fresh red currant is a berry for everyone's taste, because it is quite sour and contains tangible seeds. But in the form of jam, it is completely transformed. The acidity of the currant is smoothed out by sugar and gives a very rich and intense flavor. This jam does not require the addition of gelling agents, since the natural content of pectin in berries is very high.

Cold-prepared red currant jelly is a very healthy delicacy that preserves the taste and all the beneficial properties of fresh berries. This is the most gentle way of harvesting, storage is provided due to the large amount of sugar.

Vitamin red currant jelly is a very healthy and tasty product that will appeal to almost any sweet tooth. We offer you a simple and quick recipe for making red currant jelly for the winter.

To improve the preserving properties of sugar used to make jam, jam or jam, components such as citric acid and pectin are sometimes added to it. Gelling sugar allows you to make any jam very quickly and easily, it thickens in a matter of minutes, which does not happen when using regular sugar. We offer you a simple recipe for jelly with red currant and gelling sugar.

I suggest making red currant jelly in a slow cooker. The delicacy is simple and quick to prepare. The jelly is obtained with a uniform consistency due to the high content of pectins in red currants.

If you do not know what to cook from 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.

The berry dessert is easy to make at home. Red and black currant jelly can be served with tea, added to ice cream or cottage cheese.

Many do not know what to do with the red currant crop. Five-minute red currant jelly in this case is the best way out. A homogeneous, tasty, moderately sweet business is prepared in five minutes, saving the hostess's time and effort.

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

With the help of a juicer, juice is squeezed out of currants, which is then poured into a saucepan. Sugar, water are added to it and everything heats up well. Another liquid jelly is poured into cans, closed with lids and sent to the refrigerator.

Water is added to the washed currants, everything is brought to a boil and cooked for 5 minutes. Then the berries are rubbed through a sieve, sugar is added to them and everything is cooked for another five minutes. The finished jelly is laid out in banks and rolled up.

The currants are crushed, the resulting mass is wiped through a sieve and sugar with gelatin is added to it. After 15 minutes, everything is sent to the fire, brought to a boil and laid out in sterile jars. It turns out a very tasty jelly, which is ideal as a dessert for tea.

The currants are filled with water and cooked for several minutes. Then the berries are crushed, sugar is added to them and everything is cooked for another 3-5 minutes. The resulting mass is filtered through a sieve and poured into sterile jars. It turns out a very tasty and healthy jelly.