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Red currant jelly with gelling sugar

0
2716
Kitchen Russian
Calorie content 287.3 kcal
Portions 1.3 l.
Cooking time 24 hours
Proteins * 0.8 gr.
Fats * 0.3 g
Carbohydrates* 70 gr.
* per 100 gr. product
Red currant jelly with gelling sugar
Content

To improve the preservative properties of sugar used to make jam, jam or marmalade, components such as citric acid and pectin are sometimes added to it. Gelling sugar allows you to prepare any jam very quickly and easily, it thickens in a matter of minutes, which does not happen when using regular sugar. We offer you a simple recipe for jelly with red currant and gelling sugar.

Ingredients

Cooking process

step 1 out of 6
Sort out coarse debris from the currants, rinse its branches under running water. Small twigs do not need to be removed - they will go away with the cake.
step 2 out of 6
Pour berries into a large saucepan, add water and cook them for 10-15 minutes, stirring constantly. The berries should be steamed and juiced, but not boiled.
step 3 out of 6
Grind the hot currants with a crush through a fine metal sieve so that the bones linger on it, and the juice flows into a clean container placed from below.
step 4 out of 6
You should end up with a very thick dark ruby ​​berry juice.
step 5 out of 6
Add all the sugar to the juice and bring this mass to a boil over low heat, stirring it all the time. When the mass boils, stir it for another 10 minutes, simmering.
step 6 out of 6
Place the hot jelly in sterilized jars, seal it tightly. Flip the cans over to the lids, wrap tightly and allow to cool completely. After a day, send the jars for long-term storage in a cool room without access to daylight.

Bon Appetit!

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