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Blackcurrant jelly for the winter

0
2027
Kitchen Russian
Calorie content 288 kcal
Portions 1 l.
Cooking time 1 d.
Proteins * 1.3 gr.
Fats * 0.5 gr.
Carbohydrates* 69.7 g
* per 100 gr. product
Blackcurrant jelly for the winter
Content

To cook blackcurrant jelly, you need to add a large amount of sugar to these berries, then the delicacy will not be sour and very thick, dense in consistency. And thanks to the presence of concentrated blackcurrant juice in the jelly, such jelly will acquire an even more intense berry smell and taste.

Ingredients

Cooking process

step 1 out of 5
Rinse the currant berries well, let them dry.
step 2 out of 5
Prepare the juice separately by squeezing out about 600 grams of berries. As a result, you should get 200 ml of juice, which must be poured into a saucepan, boiled and boiled together with a kilogram of berries for 10-15 minutes after boiling.
step 3 out of 5
Remove the berries from the heat, let them cool slightly so as not to scald; then rub the currants through a sieve - you need a homogeneous berry mass without skins and seeds.
step 4 out of 5
Place the berry mass on the stove in a saucepan, heat and add sugar there. When the contents of the pan boil, simmer the future jelly over low heat for 30-40 minutes. Transfer the contents of the saucepan hot to clean, sterilized and dry jars, roll up the lids or screw them tightly. Let the jars cool completely and store them in a cool, dark place.
step 5 out of 5
Blackcurrant jelly is especially good to eat with hot tea or add as a filling to pies.

Bon Appetit!

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