|Red currant — 1 kg|
|Granulated sugar — 1 kg|
A simple recipe for making red currant jelly for dessert.
How to make Red currant Jelly
After a delicious and hearty lunch, I sometimes want to taste some light dessert. Well, or just eat sweet, so to speak «willingly» to lift the mood with pleasant taste sensations. As a dessert, you can prepare some cream or ice cream. Today we are going to make jelly from red currants. It can be made from fresh berries (if you cook this dish in the summer) or made from frozen berries. It is very tasty and healthy. Jelly can be eaten and just like that and cover them with pastries. It is prepared very quickly.
Let’s take a kilogram of red currant and, without breaking off the twigs, wash it under running water. Then let’s dry a little. Fill the currant with sugar and mix.
With a blender, grind the currants together with the twigs into a jelly-like liquid mass. The sugar should dissolve and the syrup will turn out. Pour all this into a cooking pot and put it on the stove.
At maximum heating, the mass should boil quickly. And at this time we do not stop stirring it with a spoon with a long handle or, better, with a wooden spatula.
After boiling, the currant syrup will increase in volume and begin to foam strongly. There is no need to remove the foam. It is only necessary to knock it down by constantly stirring the brew.
You need to cook the syrup for ten minutes until the moment when the foam stops rising abundantly, and the intensity of the formation of bubbles will decrease significantly.
Now, until the brew has thickened, strain it through a colander, separating the twigs from the main mass. The twigs should also be thoroughly wiped through a sieve squeezing out a substance from the cake, pectin, which will contribute to the thickening of our jelly.
Then you can do it in two ways. Either pour the jelly into special molds, for example in the form of a heart or some other figure, or simply pour it into glass jars. After the red currant jelly cools and thickens, it can be served to the table.