Red currant jelly with agar-agar can be served to the table immediately after solidification or rolled up for the winter in jars. Whichever option you choose, use this recipe. A bright and fragrant berry delicacy is a great dessert for a sweet tooth.
Ingredients
- Red Currant - 2 kg
- Sugar - 1,5 kg
- Water - 1/2 glasses
- Agar-agar - 20 g
Step-by-step cooking recipe
Remove the currants from the twigs, rinse and lightly dry.
Put the berries in a cooking bowl, add sugar, stir. Mash the currant with a pusher and leave the workpiece for 20-30 minutes to form juice.
Then bring the billet to a boil over medium heat, reduce the heat and boil, stirring, for 10 minutes.
Remove the jam from the heat, cool slightly and rub through a fine sieve.
Agar-agar dissolve in water, mix, add to currant juice.
Bring the workpiece to a boil again and cook for 5 minutes over low heat, stirring and removing the resulting foam.
Pour hot currant jelly jam into pre-sterilized jars and seal tightly. After 20 minutes, the delicacy will noticeably thicken. Store the cooled workpiece in a cool, dark place.
