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➠ Seedless red currant jelly without cooking for the winter

Seedless red currant jelly without cooking for the winter

903

Kitchen World

Calorie content 154.7 kcal

Portions 1 l.

Cooking time 30 minutes.

Proteins * 0.4 gr.

Fats * 0.1 g

Carbohydrates* 37.7 g

Seedless red currant jelly without cooking for the winter

Content

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

Ingredients

Red currants 1 kg Granulated sugar 1 kg

Cooking process

To begin with, we sort out the red currants, separate the berries from the branches and rinse them thoroughly under running water. Next, lay them out on a paper towel and let them dry well.

We shift the red currants into a deep saucepan with a thick bottom, fill it with drinking water and send it to the fire. Bring to a boil and cook for a few minutes, until the berries begin to burst and give juice.

Remove the container with berries from the stove and gently crush the currants with a pestle. We return the pan to the fire, bring the mass to a boil, add granulated sugar, mix everything thoroughly and cook for 3-5 minutes.

After the required time, filter the red currants with sugar through a fine sieve into a large saucepan or bowl. Do not squeeze the berries too much, since in this case the jelly will be opaque.

We wash suitable cans under hot water with soda, after which we sterilize them in any convenient way. We spread hot jelly on them. Let it stand for a couple of hours until it cools completely, cover it with plastic lids and put it in the refrigerator for storage.