Redcurrant jelly without sterilization
Jelly – not only bags with a bunch of flavors, dyes and harmful additives. Let’s make real redcurrant jelly! The pectin contained in the berries is enough to achieve a jelly-like consistency. Delicious, fast and very useful!
Step by step cooking recipe
Sort the currants, carefully remove from the branches and rinse in cool water.
Boil water and place prepared berries in boiling water. Warm the berries, stirring, for 5 minutes over low heat, so that the currants release the juice.
Rub the hot berry mass through a sieve to get rid of the seeds.
Place the pureed mass in a bowl for cooking, add sugar, bring to a boil and boil over low heat, stirring, for 15-20 minutes.
Pour boiling currant jelly into pre-prepared sterile jars, seal tightly, turn upside down, wrap and leave to cool. The next day, the cooled delicacy will become noticeably thicker. Store redcurrant jelly in a cool, dark place.
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