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Red currant jelly without cooking with gelatin for the winter

0
1557
Kitchen World
Calorie content 114.8 kcal
Portions 2 p.
Cooking time 60 minutes
Proteins * 0.9 gr.
Fats * 0.2 g
Carbohydrates* 25.3 g
* per 100 gr. product
Red currant jelly without cooking with gelatin for the winter
Content

Red currant is the best berry for making currant jelly for the winter, as it contains a lot of natural pectin. When preparing such a dessert from berries purchased on the market, or when you do not know the gelling properties of currants (there are varieties with a small amount of pectin), it is better to prepare jelly with the addition of gelatin. Cooking jelly without boiling, just heat it a little for better dissolution of gelatin and sugar.

Ingredients

Cooking process

step 1 out of 10
Be sure to weigh the red currants and sugar before cooking, since the texture of the jelly will depend on the correct proportion. It is better to take gelatin instant.
step 2 out of 10
Carefully separate the berries from the twigs and rinse well in a colander under running water or in a large bowl, changing the water several times.
step 3 out of 10
Leave the washed berry for 10 minutes in a colander so that all the liquid is glass, or dry it with a kitchen towel, because we do not need water for jelly.
step 4 out of 10
Then puree the prepared currants using any kitchen gadget or simply mash with a potato crush.
step 5 out of 10
The resulting currant puree, thoroughly rub through a thick sieve to separate the peel and seeds of the berry from the pulp.
step 6 out of 10
Rub the puree with a spoon. The remaining cake can be left for fruit drink or compote.
step 7 out of 10
Pour the calculated amount of gelatin with cold water to swell and then heat it until it is completely dissolved, or better follow the instructions on the package.
step 8 out of 10
Then put the puree on low heat and add the required amount of sugar. Stir the sugar actively with a spoon until it is completely dissolved and pour liquid gelatin into the puree. Mix the puree with gelatin well. When the sugar dissolves, turn off the fire, you do not need to boil the mashed potatoes.
step 9 out of 10
Sterilize the jars for this blank in advance in any way, and boil the lids. Pour warm currant puree with sugar and gelatin into prepared jars and immediately seal them hermetically.
step 10 out of 10
Cool jars of jelly to normal temperature and store in the refrigerator. It can be stored in a dark place and at room temperature, only then it is necessary to cool it, cover it with sugar on top, and then seal the jars. Currant jelly freezes only in a cold place, so before use, if it was not stored in a cold place, put it in the refrigerator for a couple of hours.
Happy and tasty preparations!

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