2 quick recipe red currant jelly

The classic red currant jelly

Ingredients

• 1 kg of red currants;
• 1 kg of sugar.

If you have a lot of white currants, add it to the red in the ratio of 1: 1. Jelly was not very bright, but not less tasty.

preparation

Rinse the berries. You can not clear them from the branches as berry weight will fray through a sieve.

Pour currants with sugar and stir well for 5-8 minutes. Sugar should virtually disappear in the berry juice, and the mass itself - get mushy.

Transfer the berry-sugar mixture in a high saucepan and place over high heat. Stir the mixture continuously.

Cooking jelly from said quantities of ingredients have about 8-10 minutes.

However, it is easier to determine the readiness of appearance. Then the preparation can be divided into several stages.

When the mixture comes to a boil in a saucepan will foam.

foam then becomes much more. Intensively mixed berry weight, otherwise it will run away.

Gradually, the foam begins to subside, and on the surface of the mixture itself, there will be bubbles. Then you need to boil the jelly More about 3 minutes.

Place the sieve into a clean container and pour the cooked berry mixture there. Grind it with a spoon so that only the "cake" was left in the sieve.

Yet liquid jelly pour into banks and, not closing them, leave at room temperature overnight. During this time, the jelly hardens.

Why do you collect currant leaves and make tea →

Red currant jelly without cooking

Ingredients

• 2 kg of red currants;
• 1.8 kg of sugar.

Red currants can be replaced by white, then the jelly will light yellow.

preparation

Rinse the berries and remove the branches. Miss the currants through a meat grinder or chop the blender. Then wipe berry mass through the sieve.

Stir in the resulting juice is sugar and stir 10 minutes. Leave berry mass for another 15-20 minutes, stir occasionally. Sugar should be completely dissolved and the mixture - to begin to thicken.

Spread the jelly on the banks, close lid and refrigerate. After one day, it will harden and will eventually become more and more dense.

see also

• How to cook compote of apricots and prepare it for the winter →
• A simple recipe of jam of pears →
• How to cook a useful gooseberry jam →
• How to cook dumplings with cherries: step by step instructions and interesting recipes →