Redcurrant jelly in 15 minutes
4 servings
15 minutes
Red currant jelly is a refined dessert with deep roots in Russian cuisine. Its quick preparation and vibrant flavor make it an ideal choice for summer enjoyment. The sweetness of sugar combined with the natural tartness of red currants creates a delightful balance. Pectin gives the jelly a dense texture, making it tender and transparent. This treat can be served as a standalone dessert or used to decorate pastries and dishes. In traditional Russian cuisine, such jellies are often prepared for winter, preserving the rich taste of the berries. The simplicity of preparation allows you to enjoy this magnificent dessert in just 15 minutes, turning fresh berries into true gastronomic pleasure.
1
Blend the red currants into a puree and strain through a sieve for complete uniformity. You can blend them without removing from the branches since you will strain anyway, which saves a lot of time. Just make sure to wash them well.
- Red currant: 500 g
2
Dissolve what remains in the sieve in 0.5 liters of water, bring to a boil, and cook for about 5 minutes, then strain again through a sieve.
3
Mix the puree with pectin and broth, and bring to a boil while stirring constantly over low heat.
- Peking powder: 25 g
4
Add sugar and boil for about 5 minutes, stirring constantly. If you like it sweeter, double the amount of sugar.
- Sugar: 0.5 glass
5
Pour into sterilized jars.