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Blackcurrant juice jelly

0
1962
Kitchen Russian
Calorie content 288 kcal
Portions 3 port.
Cooking time 1 d.
Proteins * 1.3 gr.
Fats * 0.5 gr.
Carbohydrates* 69.7 g
* per 100 gr. product
Blackcurrant juice jelly
Content

In the recipe, we will tell you how to properly prepare black currants in order to get the maximum juice out of it. The jelly is obtained with a smooth consistency without inclusions of seeds and cake.

Ingredients

Cooking process

step 1 out of 5
Sort berries from leaves, litter, remove dry beaks. Wash the currants several times in cold water.
step 2 out of 5
Put the berries in a wide saucepan and cover with water (4-5 cm above the level of the berries). Send the currants to the stove and wait for a boil. Cook for about 35 minutes.
step 3 out of 5
Next, mash the finished black currant with a potato crush or fork, so that the mixture becomes as homogeneous as possible and without whole berries.
step 4 out of 5
Cool the currants, transfer to a gauze bag, place in a special tripod or put in a colander. Leave it overnight. During the night, the berry juice will completely drain out. You need to measure the amount of juice. Each 1 liter of juice contains 1 kg of sugar. Pour granulated sugar into currant juice. Place this mixture on the stove, after boiling, make low heat and cook for 20 minutes.
step 5 out of 5
Pour the hot mass into sterilized jars and close them with lids. Cool the jelly under a warm blanket, put it in a cool, dark place for storage.

Bon Appetit!

 

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