Redcurrant jelly without sterilization for the winter

You can cook such jelly from red or white currants, and this recipe is also suitable for harvesting other types of berries. Fold the currants in a bowl and pour cold water, wait 1-2 hours, so that the small debris is washed off the berry and sank to the bottom.

Pour the berry into a colander and rinse again under running water, wait until all the liquid has drained. It is not necessary to sort out currants, to separate berries from green tails, this significantly saves time.

Measure the required amount of sugar, pour currants. The weight of granulated sugar can be changed at your own discretion by 100-150 g. However, if preservation is stored at room temperature, it is necessary to put more sugar so that the workpiece does not deteriorate, because the jelly will be clogged without sterilization.

Gently mix the berries with sugar, leave the bowl at room temperature for 10-15 minutes. Stir 2-3 times during this time.

This photo shows how sugar is gradually saturated with moisture - the excreted currant juice.

Put the currants, mixed with sugar, on the stove, turn on the burner at high power. After 2-3 minutes, the future jelly will begin to boil. It should be constantly mixed with a wooden or silicone spatula.

After another 2 minutes, the berries will begin to burst under the influence of strong heating, and the syrup will bubble and foam. The main thing is to prevent the liquid from flowing over the edge, so you can’t move away from the stove, you need to mix jam continuously and quickly. After approximately 90 seconds of intensive mixing, the foam will settle and large bubbles will appear on the syrup.

In total, currant jelly should spend about 8 minutes on fire. In the process of first cooking, you can set yourself a timer, and in the future - focus on consistency.

Prepare a deep container, insert a metal sieve into it. Remove the jelly from the stove and pour it into a sieve. Rub the jelly. The cake will remain in the sieve, which can be added to compote or jelly.

But so uniform and beautiful it turns out jelly. While it is hot, pack it in dry sterile jars. Leave the jars without covering anything until the workpiece is completely cooled. As the jelly cools, it will become thicker.

Seal the thickened workpiece with clean, dry lids. Store in a cellar, refrigerator or pantry.

This jelly is ideal for sweet morning sandwiches - it asks to be spread on bread and butter. Also delicious are pancakes, pancakes and pancakes. It can also be used as a filling for home baking, a layer and decoration of cakes and pastries.

Have a nice tea party!