Quick redcurrant jelly
4 servings
30 minutes
Quick red currant jelly is a refined dessert from traditional Greek cuisine. The currants, rich in natural tartness and intense aroma, transform into delicate jelly thanks to sugar that balances their freshness. This recipe preserves the vibrant berry flavor without prolonged cooking, making it an ideal addition to breakfast or a light dessert after meals. The jelly can be served with toast, pancakes, or used in baking to add a fruity note. Its simplicity makes it accessible even for novice cooks, while its rich color and aroma create a sense of true summer delight. A wonderful way to preserve the taste of the season in a jar!
1
Place the washed currants in a pot, add a little (100 ml) water, and bring to a boil (the berries should release quite a bit of juice).
- Redcurrant: to taste
- Water: 100 ml
2
Strain the resulting broth through a fine sieve or cheesecloth.
3
Check how much juice was obtained. 1 kg of sugar is needed for 1 liter of juice.
- Sugar: 1000 g
4
Add sugar and bring to a boil again.
- Sugar: 1000 g
5
Pour into jars, cool, and seal with a lid.
