Blackcurrant jelly is a favorite treat of children and adults. If during the cooking process part of the berry mass did not fit into the jar, fill the silicone cupcake molds with it and send it to the refrigerator for an hour. The cooled jelly holds its shape perfectly!
Ingredients
- Black Currant - 1,5 kg
- Sugar - 1 kg
- Water - 500 ml
Step-by-step cooking recipe
Sort the currants, remove them from the twigs, rinse and put them in a colander.
Put the berries in a cooking bowl, fill with water and use a crush to suppress the currant juice faster.
Put the bowl with the workpiece on the fire, bring to a boil over medium heat and, stirring, boil for 5-7 minutes after boiling.
Rub the hot berry mass through a sieve covered with two layers of gauze, separating the juice into a saucepan. You will get about 1 liter of currant juice. Do not throw away the cake - it can be used to make jelly or compote.
In a saucepan with juice, add sugar in a ratio of 1:1, bring to a boil and boil, stirring and removing the foam, 5-7 minutes after boiling. I want to draw your attention to the fact that the cooled currant mass will become much thicker and acquire the consistency of berry jelly.
Pour the hot currant mass into small sterile jars, roll up and cool. Store the blackcurrant jelly in a cool pantry.
