Redcurrant jelly jam
10 servings
30 minutes
Red currant jam-jelly is the true embodiment of summer flavor captured in a jar. This dessert, known in Russian cuisine since ancient times, combines the gentle tartness of red currants with the sweet depth of sugar syrup. The berries are carefully mashed to release their precious juice and then cooked to perfect thickness, transforming into a transparent ruby jelly. It pairs wonderfully with fresh bread, pancakes or simply by the spoonful—as a small gift of warm sunny days during cold winter evenings. The jam-jelly not only preserves the taste of summer but is also rich in vitamins, especially vitamin C, making it not just a treat but a healthy addition to the winter diet.
1
Mash the red currants, add water, bring to a boil, strain through cheesecloth, and squeeze the juice well.
- Currant: 1 kg
- Water: 120 ml
2
Add sugar to the juice and boil on high heat for 30 minutes (from the moment it boils), then test: pour a spoonful of juice onto a plate; if the juice thickens after 10 minutes, the jelly is ready; if it remains liquid, continue boiling. The jelly should be thick, like regular jelly with gelatin.
- Sugar: 1.25 kg
3
Cool the prepared jelly and transfer it to jars.