Blackcurrant Jelly — 5-Minute Version
Description
Perfect for winter pantry stocks. For some reason, this is exactly the method we call for making blackcurrant jelly the “five-minute” way. Probably because the first part of making the jelly takes exactly five minutes, and the second part, after a two-week break, takes about 20 minutes. But! Each separate step again lasts about five minutes: first we bring it to a boil (5 minutes), then we scoop out the berries with a slotted spoon (another 5 minutes), next we boil the syrup for 5 minutes, and then we pour the blackcurrant jelly into jars and seal them (that step also takes about 5 minutes). That’s the math! Making blackcurrant “five-minute” jelly is very easy, especially if you follow the recipe exactly. Wishing you success and enjoyable cooking :) The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Pour the berries and sugar into a three-liter jar. It’s best to do this in layers.
- 2
Step 2
Cover the neck with a towel or cheesecloth and leave in a secluded place for two weeks.
- 3
Step 3
After 2 weeks, pour the contents of the jar into a basin and place on the stove.
- 4
Step 4
Bring to a brief boil until the sugar has completely dissolved. Stir occasionally.
- 5
Step 5
Remove all the berries. Boil the syrup for another 5 minutes.
- 6
Step 6
Pour the hot jelly into sterilized jars and seal. Cool and store in the refrigerator.