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Red currant jelly without gelatin

0
2886
Kitchen Russian
Calorie content 287.3 kcal
Portions 1 l.
Cooking time 30 minutes.
Proteins * 0.8 gr.
Fats * 0.3 g
Carbohydrates* 70 gr.
* per 100 gr. product
Red currant jelly without gelatin
Content

Red currant berries contain a lot of pectin. It is he who is responsible for gelling. Interestingly, the longer the cooked jelly is stored, the thicker and denser it becomes. However, it is not recommended to store the workpiece for more than a year, since during this time there is a risk of spoilage of the product and the weakening of its valuable nutritional properties.

Ingredients

Cooking process

step 1 out of 9
Berries for jelly need full ripeness, selected, without defects. It is important to know that different varieties of red currants have different pectin content. Accordingly, the density of the jelly also varies depending on the variety.
step 2 out of 9
We clean the collected berries from possible impurities and twigs, rinse thoroughly under running water. Let the water drain completely from the berries. To do this, you can pour the currants on a towel and wait until the berries themselves dry.
step 3 out of 9
Pour the red currants into a deep saucepan, pour water in such an amount that it barely covers the berries.
step 4 out of 9
We put the pan on the stove and heat to a boil. With a slow boil, cook the currants for five to seven minutes so that the berries burst and soften. In this state, it is easy to squeeze them out and squeeze out the maximum amount of juice. After the specified time has elapsed, remove the pan from the stove and let the contents cool to a warm state.
step 5 out of 9
Cover the sieve with gauze folded in several layers. Strain the currants with water through a sieve into a saucepan.
step 6 out of 9
We wipe the berries collected in gauze with a crush or a wide wooden spoon. Then we roll up the gauze with a knot and manually squeeze the cake as much as possible, trying to squeeze out the maximum juice.
step 7 out of 9
Pour granulated sugar into the resulting currant juice.
step 8 out of 9
Put the juice with sugar on the stove and bring to a boil. Cook for twenty minutes on a low boil. Some of the liquid will evaporate and the content will decrease. We remove the pan from the stove and, while hot, pour it into dry sterilized jars, close tightly with sterilized lids.
step 9 out of 9
Let the jars of jelly cool completely and put them in a cool and dark storage place. Over time, the jelly will thicken and acquire its characteristic "marmalade" consistency.

Bon Appetit!

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