There is no need to talk about all the usefulness of red currants - everyone already knows everything. We will tell you how to make delicious and vitamin jelly from it. It is served as a dessert for tea or used to make sauce for meat. It can be cooked with or without the addition of gelatin. It all depends on how dense you want it to be. The berry itself contains pectin and, depending on the variety, the amount may vary. If you know what kind of berry you have and are sure of the pectin content in it, then you can not use gelatin. But in order not to risk it, for better density of the jelly, you should add it.
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So, for 1 kg of red currant you will need:
- 600 g sugar;
- 20 g of instant gelatin;
- 60 ml of water.
I'll make a reservation right away that the indicated weight is not juice, but berries with twigs, just picked or bought on the market.
The berries should be thoroughly rinsed in cold water three to four times, remove excess debris in the form of leaves, weeds, bugs. The twigs themselves can be left, if you squeeze the juice through a sieve, they will not interfere with us.
If you plan to use a juicer or other equipment, then these will also need to be removed. Also, when using special devices for squeezing juice, it should also be filtered so that accidental bones and pulp do not fall.
Put the berries in small portions in a fine mesh strainer and wipe the berries with a crush, pestle or spoon. Red currants have a high acidity, so do not use aluminum dishes, they will oxidize, which will negatively affect the jelly.
One cake should remain in your sieve. But don't rush to throw it away. It can serve as a basis for the preparation of fruit drinks, compotes and teas.
Put the whole portion of sugar in the resulting juice. If you have a very sour berry, then add another half of the norm.
We put the resulting mass on low heat. But make sure that the juice does not boil. First, we need the sugar to dissolve well, and then gelatin. Secondly, when boiling, most of the beneficial vitamins and minerals will die. Warm up the mass a little.
At this time, fill the gelatin with cold water and put it in a water bath for complete dissolution. You should get a homogeneous liquid.
The next step is to carefully pour the gelatinous liquid into warm currant juice and stir well.
We lay out the warm berry jelly in sterilized jars and roll up. It will cool down at room temperature.
We remove our cooled and thickened jelly in a cold place. If you decide to store this dessert at room temperature, then sprinkle the cooled mass in the jar with sugar 2 mm. Refrigerate before serving for a thicker consistency.
Bon Appetit!
Do you make red currant jelly?
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