Simple redcurrant jelly
4 servings
20 minutes
Simple red currant jelly is a true classic of Russian cuisine that embodies the traditions of home canning. Its bright ruby hue, rich sweet-and-sour taste, and delicate velvety texture make it an ideal complement to morning toast, desserts, or even meat dishes. Currants are known for their health benefits and add a refreshing tartness to the jelly while sugar softens it, creating a harmonious balance of flavors. This recipe is easy to prepare: berries are poured with boiling water, strained through a sieve, mixed with sugar and left for several hours to thicken naturally. The finished jelly can be stored in sterilized jars and enjoyed for many months. It is recommended to serve with sprigs of fresh currants for an elegant touch.
1
Prepare all the ingredients.
2
Remove the currant berries from the branches.
- Red currant: 400 g
3
Pour boiling water over the currants.
- Red currant: 400 g
4
Pass the berries through a sieve to remove the seeds and skin.
- Red currant: 400 g
5
Combine the mashed puree with sugar and mix until dissolved.
- Red currant: 400 g
- Sugar: 400 g
6
Put everything in sterilized jars and refrigerate for 5 hours or until the jelly sets.
7
Serve decorated with branches of red or white currants.
- Red currant: 400 g