Jelly from red currant

Recipe for jelly from red currant

This incredibly delicious dessert will not leaveindifferent children and adults. No shop jelly can compare with home and absolutely natural! It can be eaten simply with tea, spread on bread or complement a variety of desserts. In addition, it is very easy to make jelly. Follow our instructions below.

Necessary ingredients:

• 
  red currant - 500 g


• 
  sugar - 500 g

Cooking method:

1. 
   Prepare banks and lids in advance.


2. 
   Go through the berries and clean them from the leaves,stems and twigs. We need exceptionally ripe and juicy fruits, bright red. Transfer the berries into a strainer and rinse well with water several times. Wait until excess moisture is completely flowing.


3. 
   Already dried up currants put in a separatecapacity and ceiling crush. Then fold the gauze fabric into several layers and pass through it the crushed berries. The resulting mixture strain. For these manipulations it is convenient to use a juicer. You should get juice and cake separately, and discard the peel. In the resulting juice, pour out the sugar and mix until the sugar completely melts. You can interfere with a whisk or a mixer.


4. 
   Pour the jelly into the jars. Keep in the cold.

Red currant contains pectin andso to make jelly we do not need gelatin or thickener. The greatest amount of pectin falls on such varieties: Asya, Orlovchanka, Summer Gift, Valentinovka, Gazelle, Yuterborgskaya.

Advice

We prepared several interesting recommendations:

• 
  you can cook berry jelly in a multivark. To do this, go through, wash and dry the berries. Then press them in the juicer or through the cheesecloth. To make it easier to strain the currant, boil it a little and she will empty the juice. Pour the resulting juice into the multivark and set the "Quenching" mode for 20 minutes, and then turn on the "Heating" for one hour. After cooking, pour the finished jelly over the cans and mothball;


• 
  red currant is perfectly combined withorange, strawberry, gooseberry and raspberry. To make jelly from several berries, just squeeze out the juice from the selected fruits and mix together. Then do everything according to the prescription. However, do not forget that in this case you need more sugar;


• 
  if there is a lot of pectin in the currant, the juice will turn into jelly the next day. If less, the process of thickening can last 3-4 weeks;


• 
  remember that water reduces the percentage of pectin and juice can not be consumed;


• 
  if your brand of currant contains a very small amount of pectin, then this can be corrected with purchased pectin in a bag. Also in supermarkets sugar is sold, mixed with pectin;


• 
  currant jelly will become more fragrant, if you add spices. Cinnamon, cloves and nutmeg are best;


• 
  from the remaining after filtering the cake you can cook compote or freeze for the winter;


• 
  so that the contents in the cans do not become moldytime, use the "grandmother's" method: pour a little vodka into a deep plate, rinse the usual lid from the jar in it and cut a circle of parchment around its diameter. Dampen the parchment in the vodka and put it on a jar of jam or jelly, roll it.

Enjoy your health with a dietary, healthy, fragrant and delicious sweetness!