Raspberry and Red Currant Jelly
Description
Red currants contain a lot of pectin—a natural thickener—but to activate it, you'll have to cook the berries for a long time. This process diminishes the flavor qualities of the currants and raspberries. For quick setting, add agar-agar to the marmalade. See below,
Instructions
- 1
Step 1
1. Sort the raspberries and currants, remove debris, twigs, and stems. Rinse in cold water.
- 2
Step 2
2. Place the berries in a saucepan and pour in water to cover them halfway. Bring to a boil and cook for 15 minutes.
- 3
Step 3
3. Drain the berries through a fine sieve and mash them. Add sugar and cook for 15 minutes, constantly removing the foam.
- 4
Step 4
4. Soak the agar-agar in 100 ml of warm water and let it sit for 15 minutes. Pour the swollen agar-agar into the boiling jam and cook over low heat for 5 minutes, stirring constantly.
- 5
Step 5
5. Pour the mixture into silicone ice cube molds and cool at room temperature. Agar-agar sets at around 40°C. Alternative method: pour into a flat container in an even layer about 1.5–2 cm thick. Once the jelly has set, cut it into equal-sized cubes and roll them in sugar. Store in the refrigerator until ready to serve.
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Step 6
6.