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➠ Red currant jelly with twigs for the winter

Red currant jelly with twigs for the winter

2312

Kitchen World

Calorie content 154.7 kcal

Portions 0.5 l.

Cooking time 85 minutes

Proteins * 0.4 gr.

Fats * 0.1 g

Carbohydrates* 37.7 g

Red currant jelly with twigs for the winter

Content

The berries are covered with sugar and left for 5 minutes. Then everything is put on fire, brought to a boil and cooked for 8 minutes. The currants are wiped through a sieve, the resulting mass is laid out in jars and the jelly is rolled up.

Ingredients

Red currants 500 gr. Granulated sugar 500 gr.

Cooking process

To begin with, we transfer the red currant berries along with the twigs to a colander and rinse thoroughly under running water. Then we let them stand for a while until all the excess liquid has drained.

We transfer the currants to a suitable saucepan and cover it with granulated sugar.

Mix everything well and leave, in this way, for 5 minutes, so that the berries let out a small amount of juice.

Next, put the pan on high heat, bring to a boil and cook for 8 minutes, constantly actively stirring the berries with sugar using a large spoon.

After the required time, immediately transfer the contents of the pan to a sieve or colander and wipe everything well.

We wash thoroughly under hot water and sterilize the jars in which our jelly will be stored in any convenient way. We spread the grated currants on them and let stand for several hours until they cool completely without lids. During this time, the berry mass should thicken.

Now we tightly close the cans and send everything for storage in the refrigerator. We take out currant jelly in winter and use it as a filling for baking or serve it with hot tea and fresh white bread. Bon Appetit!