Redcurrant jelly

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to prepare simple red currant jelly for the winter? Choose ripe, unspoiled berries. The ratio of sugar to berries is 1:1, so you can take any number of berries and the same amount of sugar. Rinse the red currants well under running water; you don’t have to tear off the branches. Sterilize the jars and lids in advance in a way convenient for you. Read about winter preparations in the article at the end of the recipe.

2. STEP 2

   

   Place the berries and sugar in the pan so that they take up half the pan. Mash the currants and sugar with a spoon or masher for about 5 minutes. During this time, the maximum amount of juice from the berries will be released and combined with sugar. How to choose a suitable pan, read the article at the end of this recipe.

3. STEP 3

   

   Place the pan over high heat. When heated, the mass will begin to foam strongly. After boiling, cook the mixture over medium heat for 6-8 minutes, stirring constantly with a spoon.

4. STEP 4

   

   Rub the hot jelly through a sieve and immediately pour into prepared jars.

5. STEP 5

   

   After the jelly has cooled completely, close the jars with lids. Usually, when preparing jelly for the winter, I add agar-agar, but red currants contain a large amount of pectin substances, which increase the gelling value of the finished product and have a high gelling ability.

6. STEP 6

   

   From the specified amount of ingredients I got one and a half liters of jelly. It is better to store jelly in the cellar or refrigerator. Bon appetit!

Comments on the recipe

AnnaWi

12.09.2023

4.6

How delicious! I'll have to try it. For those looking for recipes for red currant preparations, another good recipe is red currant compote.

Corason

12.09.2023

4.9

This recipe made great jelly! Thanks a lot to the author! It’s good that you don’t need to add water, but previously I made jelly using a different recipe with the addition of water. What I liked most is that you don’t need to pick off the branches))) this is a very painstaking job that requires a lot of time, which is often not enough. In the photo, the child is picking currants so perfectly, each berry separately)))) I cooked red currants with twigs. The longest part of preparing jelly is grinding it through a sieve. But what a result! I took 3 kg of red currants and 3 kg of sugar. I crushed it, welded it, ground it and rolled it up. Very aromatic and healthy red currant jelly for the winter. The taste was sweet, not sour, not cloying. The thickness of the jelly is good, certainly not worth a spoon, but thick enough for layering a cake, for example. The color is rich dark red. The jars cannot be distinguished from blackcurrant jelly or apricot jelly, so I advise you to label the jars) I got 4 liters of jelly. Thank you!

Guest

12.09.2023

4.9

Thanks for the recipe. This was my first time making jelly. In a 1:1 ratio. The jelly turned out, but it seems like there is too much sugar (it overpowers the taste of currants). I wonder if if you add less sugar you will get jelly?