Red currant jelly jam in winter is convenient to use as a filling in yeast pastries and shortbread pies, as a layer for cakes and pastries. You can just enjoy the delicacy along with tea. Delicious, fragrant, healthy and at home.
Ingredients
- Red Currant - 2 kg
- Sugar - 2 kg
- Water - 1 l
- Gelatin - 100 g
- Lemon juice - 4 art.l.
Step-by-step cooking recipe
Soak gelatin in water according to the instructions on the package.
Sort the currant, remove from the twigs, rinse and dry slightly.
Rub the berries through a sieve.
Put the mashed currants in an enameled saucepan, add water, bring to a boil and cook over low heat, stirring, for 10 minutes.
Strain the boiling mass through gauze folded in several layers.
Add sugar and lemon juice, mix well and bring the billet to a boil again. Do not forget to remove the foam in the process!
Enter the gelatin, stir and boil until it completely dissolves.
Pour boiling currant jelly jam into pre-sterilized jars and roll up. It is better to store the cooled delicacy in the refrigerator.
