Red currant jelly for winter

Step-by-step cooking

1. Step 1:

   

   Collect or buy ripe red currant berries. In this recipe, you need to use a 1:1 ratio of sugar and berries, so you can take any number of berries and the same amount of sugar. Wash the berries well under running water, the twigs can not be torn off.

2. Step 2:

   

   Put the berries and sugar in a saucepan so that they occupy half of the pan and mash the berry with sugar intensively with a spoon or potato masher for 5 minutes. During this time, the berries will release the juice as much as possible and it will combine with sugar.

3. Step 3:

   

   Put the pan on high heat. Heating up, the mass will begin to foam strongly (about the same as when preparing tomato juice, so you need to take a saucepan with high sides), constantly stir the future jelly with a spoon, you can turn down the fire a little. After the foam comes off and the jelly begins to boil, boil after boiling for 6-8 minutes.

5. Step 4:

   

   We will rub the hot jelly through a sieve and immediately pour it into cans.

6. Step 5:

   

   From the specified amount of ingredients, I got one and a half liters of jelly. Leave the jars on the table until completely cooled. We will close the cooled cans with iron lids (it is better to take cans and lids with threads). Usually, when preparing jelly for the winter, I add agar-agar to the berry, but red currant contains a large amount of pectin substances that increase the jelly-forming value of the finished product and have a high gelling ability.

7. Step 6:

   

   I usually store this jelly in the cellar or refrigerator, but according to my friend, the jelly is perfectly stored at home in the pantry, this year I also put it in storage in the pantry. Red currant jelly is ready according to the fastest recipe! For a more detailed recipe for making jelly, see the video. Enjoy your meal!