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Raspberry and black currant jelly

0
1848
Kitchen Russian
Calorie content 172.9 kcal
Portions 1.5 l.
Cooking time 60 minutes
Proteins * 1 gr.
Fats * 0.5 gr.
Carbohydrates* 40.1 g
* per 100 gr. product
Raspberry and black currant jelly
Content

Appetizing and slightly sour raspberry and currant jelly will be a great treat for aunts and adults. This jelly goes well with pancakes, pancakes, pies. In addition, you can eat this jelly with toast or without any additives at all.

Ingredients

Cooking process

step 1 out of 15
Rinse red currants and dry thoroughly.
step 2 out of 15
Then you need to grind the berries with a blender or a special wooden crush. You will have a smooth puree.
step 3 out of 15
Using clean cheesecloth, folded several times, squeeze the juice from the red currant puree.
step 4 out of 15
Next, sort out the fresh raspberries, you should not wash them.
step 5 out of 15
Just like red currants, chop the raspberries until they are puree.
step 6 out of 15
Squeeze the juice out of the raspberries using the same gauze.
step 7 out of 15
And the last thing you need to process is black currant. Rinse and also lightly dry the sorted berries.
step 8 out of 15
Purée the black currants until smooth.
step 9 out of 15
Squeeze the juice out of the currants using cheesecloth, as in the case with the previous berries.
step 10 out of 15
Squeeze the juice out of the remaining berries again, after which you will receive two additional glasses of juice. About.
step 11 out of 15
Combine and stir three types of juice in a saucepan.
step 12 out of 15
Next, add granulated sugar to the juice and start heating the mixture over low heat, stirring it.
step 13 out of 15
When the sugar is gone, you can turn off the stove and pour the jelly into the jars.
step 14 out of 15
Pour still warm jelly into sterile jars and let the treat freeze right in the jar.
step 15 out of 15
In a chilled, cooled form in jars, you will find a fairly dense jelly, aromatic and tasty.

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