Red currant jelly
Description
The dish is prepared without unnecessary complications. According to this recipe, red currant jelly is made without gelatin or starch, yet it still sets and achieves the desired consistency. This is a very natural jelly, containing no preservatives—just berries and sugar. In our family, red currant jelly is in high demand, especially during the season. We've tried making it from frozen berries, but it doesn't taste as good as when made from fresh ones. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Thoroughly wash our red currants and drain them in a colander.
- 2
Step 2
Take an ovenproof dish, put all the currants into it, cover with a lid, and place in a preheated oven for 10 minutes. The berries should soften slightly, as we will need to squeeze the juice out of them shortly afterwards.
- 3
Step 3
Using a juicer, extract the juice from the softened berries. If you don't have a juicer on hand, you can simply rub them through a sieve. Squeeze gently to prevent the pulp from passing through. By the way, you can later use the pulp to make a wonderful compote.
- 4
Step 4
Pour the juice we've squeezed into a saucepan. Add all the sugar to it. Place over low heat and cook until the sugar is completely dissolved. This will take about 5 minutes. There's no need to bring it to a boil—just simmer over low heat until the sugar dissolves.
- 5
Step 5
You will get a very thick jelly like the one in the photo.
- 6
Step 6
Without letting it cool, immediately pour into clean jars. Wait for about 10 minutes, then you can seal the jars with lids. Close them and place in a dry, cool place for an hour or two. If you're in a hurry, you can put them in the refrigerator (but not while too hot, otherwise you may damage the refrigerator).
- 7
Step 7
Well, that's it — take the jelly out of the jars, place it onto individual serving plates, and enjoy :)