Red currant jelly for the winter - a real gourmet delicacy, for the preparation of which you do not need anything except berries and sugar. So, if your berry bushes “redden” again, make jam, it will turn bright red and incredibly thick. If the banks instead of the usual lids are covered with several layers of parchment, then the moisture will slowly evaporate over time, and in the banks there will be a real marmalade that can be cut into cubes!
The hardest part of this recipe is harvesting. Although there are people who like monotonous work, and some even find pleasure in this activity, here, as they say, taste and color. In my family, this process is conveniently divided: someone collects currants, and I make jam or jams, to each his own. The result of the work is honestly divided equally.
- Cooking time: 2 hours
- Quantity: 2 l
Ingredients for making red currant jelly:
- 3 kg of red currant;
- 3 kg of granulated sugar.
Method of making red currant jelly.
We're sorting out the harvest - we remove the branches, leaves, spoiled berries and stalks. Then pour cold water into the basin, put the berries in, wash it, throw it on the sieve. Flush under the tap, let the water drain.
We take a large pot with a thick bottom and a lid that fits snugly. We shift pure berries into it.
With the usual tolkushka we press the currant a little to make the juice stand out. Instead, sometimes add half a glass of water, but I believe that the moisture in the jams should be of natural origin (i.e. from the juice of the berry).
Close the pan tightly, send it to the stove, make a big fire. As they warm up, the berries will burst and give off juice when the mass boils, reduce the heat. After about 30 minutes, the volume will decrease significantly.
This is how well boiled berries look like - a lot of juice, and currants at the bottom of the pan.
Now the most painstaking part of the process is wiping berries through a fine sieve. I do not advise you to put a lot at once, add several tablespoons in portions. Currant is rich in pectin, but it is contained in the pulp and skin, so you need to wipe thoroughly, squeezing all the useful substances.
By the way, compote can be cooked from the cake so that the product does not disappear.
Mix berry puree and granulated sugar. Sugar should be more so that the jelly turned thick. Mix well until sugar is completely dissolved, send the pan back to the stove.
After boiling, boil for about 15-20 minutes. If you digest, it will not be a bright color, all natural paints from a long boil get a brownish tint.
In the process of boiling, remove the foam and mix.
Cooking dishes for preservation. In a solution of baking soda in my can, rinsed with boiling water, then sterilized over steam or dried in an oven (temperature 130 degrees).
Closing can be done with boiled lids or clean parchment, folded in several layers.
We put the hot mass in warm jars, close it, put it in a dry and dark storage space.
It should be remembered that banks closed with paper should not be placed in the cellar. In a damp room, the canned food closed in this way will not be preserved.