Red Currant Jelly — 5-Minute Recipe
Description
Winter preserves at home. A 5-minute red currant jelly recipe is a godsend for busy homemakers. You can keep this preserve in the refrigerator or can it for winter. Sugared currants, thanks to quick cooking, retain far more vitamins than jam. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Pour cold water over the currant berries and let them sit for 3–5 minutes. Then rinse and dry them well. If you like, you can remove the stems right away, but this is entirely optional.
- 2
Step 2
2. Add the sugar and mix thoroughly, pressing the berries lightly with a spoon so they release more juice. Let stand for 10–15 minutes. Meanwhile, sterilize the jars (if this quick red currant jelly recipe is meant as a winter preserve) or simply warm the jars.
- 3
Step 3
3. When the black currants start releasing juice and the sugar begins to melt slightly, stir well once more and it can go back on the heat.
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Step 4
4. Use maximum heat so the cooking process takes no more than 5 minutes. Stir the berries actively the entire time.
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Step 5
5. In about 3 minutes foam will start to rise and the jelly will boil vigorously. Without stopping stirring, cook for 5 minutes from the moment it comes to a boil, then remove from the heat.
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Step 6
6. Pass the cooked berries through a sieve so stems and skins do not get into the jelly. It is best to do this while they are still hot, to squeeze out as much juice as possible, and before the jelly starts to set.
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Step 7
7. Place the puréed jelly over heat and warm it through, then pour into prepared jars.
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Step 8
8. And that's all—your homemade 5-minute red currant jelly is ready. It keeps very well in the refrigerator and disappears quite quickly because it's so delicious.