Homemade Currant Jelly
A wholesome dish that's a breeze to make!
Valeria
Recipe author
Homemade Currant Jelly
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
32 g
120 kcal
GI:
28
/
0
/
72
- I got the urge to make currant jelly again, using a recipe I've known since high school but had long since forgotten. Luckily, I always keep frozen currants in my freezer. So, we start this treat by thawing the berries (or using fresh ones), picking them over, removing the stems and leaves, and washing them well. Then cover the berries with water and juice — just enough to barely cover them — and, once it comes to a boil, cook them for about 10–15 minutes. After that, remove the berries from the liquid, strain the resulting juice through cheesecloth, and simmer it for another 10 minutes. Then add sugar at a rate of 600 grams per 1 liter of juice and keep cooking until it reaches the thickness you want. Because currants are naturally high in pectin, there's no need to add any. Near the end of cooking, stir in about 1 teaspoon of citric acid. Pour the finished jelly into containers and refrigerate overnight.
Caloric content of the products possible in the composition of the dish
- Currant - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Juice - 36 kcal/100g
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