White currant jelly
Description
The dish is prepared without unnecessary complications. White currant jelly can be made at home as a dessert or as a winter preserve. Thanks to minimal heat treatment, it is not only delicious but also very healthy. If desired, it can also be combined with red or black currants. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. First, remove the berries from their stems and rinse them thoroughly. Drain slightly and place in a small saucepan or skillet. Add a little water and set over heat. As soon as it begins to boil, remove from heat.
- 2
Step 2
2. To preserve the maximum amount of vitamins in homemade white currant jelly, avoid prolonged cooking. Once the berries have softened slightly, you can rub them through a sieve to remove seeds and skins. If desired, you can first blend the currants with a blender, then strain or pass them through cheesecloth.
- 3
Step 3
3. The ready juice, rubbed through a sieve, should be filtered (ensuring that no pits have gotten in) to make the jelly color brighter.
- 4
Step 4
4. Add the sugar and let it sit for 10-15 minutes, stirring occasionally. During this time, the sugar will dissolve well in the juice, and the mixture will begin to thicken slightly.
- 5
Step 5
5. Put the jelly on the heat for just a couple of minutes, mainly to warm it up and allow the sugar to dissolve completely.
- 6
Step 6
6. That's the whole simple recipe for white currant jelly. After cooling, it will be thick without adding gelatin or pectin. You can pour it into jars and store in the refrigerator, or into individual molds and serve as a healthy and delicious dessert.