home
➠ Blanks for the winter
➠ Red currant for the winter
➠ Red currant and raspberry jelly

Red currant and raspberry jelly

2286

Kitchen Russian

Calorie content 211.5 kcal

Portions 1 l.

Cooking time 40 minutes

Proteins * 0.9 gr.

Fats * 0.5 gr.

Carbohydrates* 50.3 g

Content

Red currant is a very healthy berry, but quite sour. To get a really tasty red currant blank, sometimes you need to break your head in search of the right recipe. We suggest combining currants with raspberries: raspberries will give off their aroma and soften the sharp currants. A fairly large amount of sugar contributes to the formation of a dense jelly. A spoonful of this jelly will decorate any dessert and add a fragrant sweet and sour note.

Ingredients

Raspberries 2 tbsp. Red currants 1 tbsp. Granulated sugar 4 tbsp. Water 1 tbsp.

Cooking process

For starters, it's worth mentioning that the proportions of the berries can be varied as desired. But the indicated proportions: two parts of raspberries and one part of currants are optimal in taste. If you take more currants, then the jelly will turn out to be more sour, if you increase the amount of raspberries, the workpiece may turn out to be too cloying. We carefully sort the berries, rinse and let the liquid drain completely.

We spread the prepared berries in a saucepan, pour in the indicated amount of water and put on the stove. Bring to a boil and immediately remove from the stove.

We discard the berries in a colander, save the broth. We wipe the berries with a spoon or a wooden crush. Add the mashed potatoes to the broth. The cake is no longer needed.

Put the broth together with the mashed potatoes in a saucepan, add sugar and put on the stove. Simmer at medium intensity for twenty minutes. Remove the emerging foam with a slotted spoon. After the specified time has elapsed, remove the pan from the stove.

Pour hot jelly into dry sterilized jars, close tightly with lids.

When the jelly is completely cooled and set for a couple of days, it will thicken and acquire its characteristic consistency. The taste of the finished jelly is sweet with a refreshing sourness.