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➠ Red currant jelly without sterilization for the winter

Red currant jelly without sterilization for the winter

807

Kitchen World

Calorie content 154.7 kcal

Portions 1.5 l.

Cooking time 60 minutes

Proteins * 0.4 gr.

Fats * 0.1 g

Carbohydrates* 37.7 g

Red currant jelly without sterilization for the winter

Content

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.

Ingredients

Red currants 1.5KG Water 100 ml Granulated sugar 1 kg

Cooking process

To begin with, we sort out the red currants, separate the berries from the branches and rinse them thoroughly under running water. Next, lay them out on a paper towel and let them dry well.

We shift the red currants into a deep saucepan with a thick bottom, fill it with drinking water and send it to the fire. Bring to a boil and cook for a few minutes, until the berries begin to burst and give juice.

Remove the container with berries from the stove and gently crush the currants with a pestle. We return the pan to the fire, bring the mass to a boil, add granulated sugar, mix everything thoroughly and cook for 3-5 minutes.

After the required time, filter the red currants with sugar through a fine sieve into a large saucepan or bowl. Do not squeeze the berries too much, since in this case the jelly will be opaque.

We wash suitable cans under hot water and soda, after which we sterilize them in any convenient way. We spread hot jelly on them. Let it stand for a couple of hours until it cools completely, cover it with plastic lids and put it in the refrigerator for storage.