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Redcurrant jelly through a juicer

0
4655
Kitchen Russian
Calorie content 287.3 kcal
Portions 1 l.
Cooking time 150 minutes
Proteins * 0.8 gr.
Fats * 0.3 g
Carbohydrates* 70 gr.
* per 100 gr. product
Redcurrant jelly through a juicer
Content

Red currants are very healthy and rich in vitamins, iron and carotene. What could be more beautiful than a delicate and beautiful jelly, which can be prepared for the winter and served with ice cream, pancakes, or simply spread on a fresh loaf. Cooking in a juicer will significantly reduce the cooking time and save you from unnecessary labor costs.

 

Ingredients

Cooking process

step 1 out of 7
Wash the berries. It's okay if small branches and leaves fall into them, they also have a benefit, if the greens are embarrassing - sort out the currants before washing and remove them. Pour the currants to dry on a wide towel.
step 2 out of 7
Transfer the berries to the container of the juicer and turn it on.
step 3 out of 7
You should get about 700 ml of juice from 1 kg of berries.
step 4 out of 7
Add sugar in a 1: 2 ratio, i.e. sugar is 2 times more than juice. Mix well.
step 5 out of 7
Place the saucepan on the stove and heat until the crystals dissolve over low heat, stir.
step 6 out of 7
Divide the jelly into small sterilized jars and seal the lid. Put in the cold for 2 hours.
step 7 out of 7
The frozen jelly can be tasted or stored in the cold. This blank can please you for another year.

Bon Appetit!

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