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Jelly-five-minute red currant and raspberry for the winter

0
812
Kitchen World
Calorie content 113.9 kcal
Portions 1.5 l.
Cooking time 40 minutes
Proteins * 0.5 gr.
Fats * 0.2 g
Carbohydrates* 27.1 gr.
* per 100 gr. product
Jelly-five-minute red currant and raspberry for the winter
Content

Currants are rubbed with sugar, and raspberries through a sieve. Next, the berries are mixed and boiled for 5 minutes. The jelly is left until it cools completely, after which it is laid out in banks and rolled up.

Ingredients

Cooking process

step 1 out of 5
We sort out the red currants with raspberries and remove all the spoiled berries, leaves and twigs. Thoroughly rinse them under running water, then put them in a colander and let them stand until all the excess liquid has drained off.
step 2 out of 5
Rub the raspberries through a fine calico to get rid of the seeds and get a homogeneous mass.
step 3 out of 5
Add granulated sugar to the red currants and grind everything thoroughly.
step 4 out of 5
We send the container with currants to the fire and bring everything to a boil. Then add the grated raspberries, mix well and cook for 5 minutes.
step 5 out of 5
Remove the finished jelly from the stove and leave it to cool completely. At this time, we thoroughly wash the jars under hot water with soda and sterilize them in any convenient way. We spread the cooled berry mass on them and roll up with sterile lids. We send for storage to a cellar or another dark and cool place. We take out the jelly in winter and serve it with hot tea, fresh white bread or pastries. Bon Appetit!

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