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White currant and raspberry jelly

0
2105
Kitchen Russian
Calorie content 211 kcal
Portions 0.5 l.
Cooking time 60 minutes
Proteins * 0.8 gr.
Fats * 0.5 gr.
Carbohydrates* 50.4 g
* per 100 gr. product
White currant and raspberry jelly
Content

Making white currant jelly with raspberries is a great way to manage your berry harvest. This jelly is an excellent summer dessert with a light and pleasant taste. Raspberry will make the color of the jelly more intense. Amazing taste and aroma - what else is needed for homemade jelly?

Ingredients

Cooking process

step 1 out of 5
White currants must be sorted out, removing unsuitable berries aside. Since after cooking the berry mass will be wiped through a fine sieve, there is no need to remove the berries from the branches. White currants should be thoroughly rinsed and allowed to drain.
step 2 out of 5
Sort out raspberries from rotten and spoiled berries. You do not need to rinse the raspberries.
step 3 out of 5
Place the white currants and raspberries in a cooking container. Add water to them and set on moderate heat. We boil the berries for 10 minutes. During this time, the skin of the white currant will begin to burst. The resulting mass must be wiped through a sieve.
step 4 out of 5
Combine the berry puree with granulated sugar, put on the fire and cook for 30 minutes. Stir the jelly periodically and skim off the foam.
step 5 out of 5
After a while, the berry mass will become thick enough. While hot, pour the jelly into the prepared jars, close the lids. Cool the jelly at room temperature, then store in a cool place.

Enjoy your tea!

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