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➠ Red currant jam with gelatin

Red currant jam with gelatin

3362

Kitchen Russian

Calorie content 422.4 kcal

Portions 1 l.

Cooking time 90 minutes

Proteins * 70.2 g

Fats * 0.5 gr.

Carbohydrates* 57.8 g

Content

Adding gelatin to red currant jam makes this delicious dessert faster and reduces the amount of sugar. But for harvesting for the winter, it is better to use gelling sugar, since lemon is added to it as a natural preservative.

Ingredients

Red currants 1.3 kg Granulated sugar 1 kg Edible gelatin 20 - 25 gr.

Cooking process

First sort the red currant berries, removing small debris. You do not need to separate the berries from the branches. Then rinse the currants with cold water, place in a deep bowl and crush the berries with your hand.

Place the dishes with berries on a low heat, bring to a boil, remove the foam on the surface and turn off the heat.

Cool the berries for 10-15 minutes and then grind on a sieve. From the specified number of berries, you will get 1 liter of currant juice.

Pour the juice into a saucepan, add the calculated amount of sugar to it and, stirring the juice with a spoon, bring the syrup until the sugar is completely dissolved and boil.

Pour gelling sugar or gelatin dissolved in water into boiled berry syrup. Stir the syrup with gelatin, bring to a boil, just do not boil, otherwise the gelatin will collapse.

Pour hot currant syrup into sterile jars, roll up and cool. When cooled, currant jam will acquire a beautiful jelly texture. Store this tasty piece in a cool place.

Enjoy your tea!