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Red currant jelly with pectin

3756

Kitchen Russian

Calorie content 258.7 kcal

Portions 1 l.

Cooking time 1 d.

Proteins * 1 gr.

Fats * 0.8 gr.

Carbohydrates* 61.8 g

Content

When cooked with pectin, a dense red currant jelly will turn out, which retains its shape well and is suitable for filling in pies, dumplings and other confectionery products. At the same time, the berries retain their natural color, smell and taste.

Ingredients

Red currants 1 kg Pectin 21 gr. Granulated sugar 1 kg

Cooking process

Sort out the collected or purchased red currant berries from twigs, stalks, leaves and damaged berries. Pour cold water into a bowl, wash the berries and put them on a sieve. Wash the berries again in a stream of running water and let it drain. Pour the clean currants into a thick-walled saucepan.

Crush the berries with a mashed potato pusher so that they let the juice out. Alternatively, you can punch the berries with a blender.

Rub the berries through a sieve, squeezing the liquid out of the cake as much as possible.

Stir the pectin with 4 tbsp. l. granulated sugar. Put a saucepan with a homogeneous currant mass over low heat.

As soon as the puree starts to heat up, introduce a mixture of pectin and sugar into the jam in a thin stream, stirring constantly. When the mixture comes to a boil, reduce the heat and add the remaining granulated sugar, mix everything.