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Video: Red Currant Jelly For The Winter. Step-by-step Recipe With Photo
2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13
Red currant jelly for the winter is a real delicacy for gourmets, for the preparation of which you need nothing but berries and sugar. So, if your berry bushes turn red again, prepare jam, it will turn out bright red and incredibly thick. If the jars instead of the usual lids are closed with several layers of parchment, then the moisture will gradually evaporate over time, and the jars will remain a real marmalade, which 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, the taste and color. In my family, this process is conveniently divided: someone picks currants, and I cook jam or jams, to each his own. We honestly share the result of our activity.
- Cooking time: 2 hours
- Quantity: 2 l
Ingredients for making red currant jelly:
- 3 kg of red currants;
- 3 kg of granulated sugar.
Method of making red currant jelly
We sort out the harvest - we remove branches, leaves, spoiled berries and stalks. Then we pour cold water into the basin, put the berries, wash them, put them on a sieve. We rinse under the tap, let the water drain.
Take a large saucepan with a thick bottom and a lid that fits snugly. We shift clean berries into it.
With an ordinary crush, press the currants a little so that the juice stands out. Instead, sometimes half a glass of water is added, but I believe that the moisture in the jams should be of natural origin (i.e. from the juice of the berry).
We close the pan tightly, send it to the stove, make a big fire. As it warms up, the berries begin to burst and release juice, when the mass boils, we reduce the heat. After about 30 minutes, the volume will decrease significantly.
Well boiled berries look like this - a lot of juice, and currants at the bottom of the pan.
Now the most painstaking part of the process - we rub the berries through a fine sieve. I do not advise you to put a lot at once, add in portions of several tablespoons. Currants are rich in pectin, but it is contained in the pulp and skin, so you need to wipe thoroughly, squeezing out all the useful substances.
By the way, you can cook compote from the cake so that the product does not disappear.
We mix berry puree and granulated sugar. There should be more sugar to make the jelly thick. Mix well until the sugar is completely dissolved, again send the pan to the stove.
After boiling, cook for about 15-20 minutes. If you digest, then there will be no bright color, all natural paints from a long boil acquire a brownish tint.
In the process of boiling, remove the foam and stir.
We prepare dishes for conservation. In a solution of baking soda, wash the cans, rinse with boiling water, then sterilize over steam or dry in the oven (temperature 130 degrees).
You can close it with boiled lids or clean parchment folded in several layers.
We put the hot mass in warm jars, close, put it in a dry and dark place for storage.
It should be remembered that jars covered with paper should not be placed in the cellar. In a damp room, canned food closed in this way will not be preserved.
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