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Raspberry and red currant jelly for the winter

0
3416
Kitchen Russian
Calorie content 211.5 kcal
Portions 0.8 l.
Cooking time 60 minutes
Proteins * 0.9 gr.
Fats * 0.5 gr.
Carbohydrates* 50.3 g
* per 100 gr. product
Raspberry and red currant jelly for the winter
Content

The perfect combination for making delicious jelly is a combination of raspberries and red currants. According to their taste characteristics, these berries perfectly complement each other and create a wonderful tandem. Since when added sugar, currants release substances that cause the jelly to freeze, it goes well with liquid raspberries. The result is a fragrant sweet and sour jelly.

Ingredients

Cooking process

step 1 out of 6
To make jelly, select whole and ripe raspberries. We tear off the currants from the branches and rinse them in a colander under running water. Let it drain well from the water and lay it on a towel. It should dry completely.
step 2 out of 6
Put the berries in a saucepan and add water. Bring the mixture to a boil over medium heat.
step 3 out of 6
Then we put the mass on a sieve over the pan. Separate the cake with a spoon.
step 4 out of 6
Add sugar to the resulting juice, bring to a boil and simmer over low heat for 20 minutes, periodically removing the foam with a wooden spoon.
step 5 out of 6
We rinse jars for jelly well and sterilize in an oven at 110 degrees for 7-10 minutes. After that, pour hot jelly into sterilized jars and close them with lids. Leave the jelly to cool at room temperature, then put it in the refrigerator. The next day, the jelly will completely solidify and acquire a thick consistency.
step 6 out of 6
The finished jelly has a pleasant, moderately sweet taste. It is ideal with pancakes, cheese cakes, cottage cheese casseroles or pancakes. Bon Appetit!

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