Blackcurrant and gooseberry jelly for the winter
0
903
Kitchen
World
Calorie content
155.4 kcal
Portions
0.75 l.
Cooking time
1 minute.
Proteins *
0.5 gr.
Fats *
0.1 g
Carbohydrates*
38.2 g
Blackcurrant and gooseberry jelly has a good sweet and sour taste and useful properties. These berries ripen at the same time, which is very convenient for making such a dessert from them. For high-quality jelly, the correct choice of berries is important, because their color does not always correspond to maturity. The berries should be ripe, but not too hard or soft. In this recipe, you are encouraged to prepare the jelly "raw" option. It is prepared from currant and gooseberry juice. The calculation of the juice is as follows: from 1 kg of black currant - 500-600 ml of juice, from 1 kg of gooseberries - 400 ml of juice.
Ingredients
Cooking process
Then rub this hot berry mass again with a wooden spoon through a thick sieve. Many people do not recommend using a juicer to get juice, since the jelly does not freeze well after it. You will get a juice with pulp. Measure its amount in one container, glass or cup, which is important for the correct proportion of sugar, because for jelly you need 1.5 tbsp for 1 glass of juice. Sahara.
After this time, the jelly needs to be poured into jars, but since it is already frozen, you can heat it up a little over low heat. If the consistency of the jelly is not dense enough, depending on the variety of berries, add a little sugar to it and heat it so that the sugar dissolves, just do not bring it to a boil.
Delicious and successful preparations!