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Red currant jelly without cooking

0
2013
Kitchen Russian
Calorie content 287.3 kcal
Portions 2.5 l.
Cooking time 120 minutes
Proteins * 0.8 gr.
Fats * 0.3 g
Carbohydrates* 70 gr.
* per 100 gr. product
Red currant jelly without cooking
Content

Currants are great for making jelly because of their high pectin content. Jelly, made from red currants without cooking, preserves vitamins better, so in the cold season it can become not just a homemade delicacy, but also a remedy for mild colds.

Ingredients

Cooking process

step 1 out of 5
Sort out the currants from leaves, twigs and spoiled berries, rinse well with water and dry the berries.
step 2 out of 5
Squeeze the berries in portions with your hands through a double layer of gauze or cotton cloth. You can not throw away the cake from the berries, but cook compote from it.
step 3 out of 5
Before adding sugar to the juice, you need to measure how much of it turned out. Sugar should be added 1.5-2 times more than juice. Pour the juice into a large container, such as a saucepan or bowl, add sugar in small portions and stir with a wooden spoon.
step 4 out of 5
You can assume that the jelly is ready when it begins to settle on the spoon and the walls of the dishes.
step 5 out of 5
Pour the jelly into sterilized jars, close them tightly with lids and put in a cool place. Jelly freezes in the cold in 5-8 hours. With enough sugar in the jelly, it can be stored without a refrigerator.

Bon Appetit!

 

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