- Red currant - 3,5 Kilogram
- Sugar - 2 Kilogram
We wash our red currant well, throw it into the colander. We take heat-resistant utensils, we load all the currants there, cover it with a lid and send it to the preheated oven for 10 minutes. It is necessary that the berries a little softened, because a little later we need to squeeze out juice from them. With the help of a juicer squeeze juice from softened berries. If the juicer is not at hand - you can just rub it through a sieve. Press carefully to prevent the flesh from seeping. By the way, you can cook a wonderful compote from the pulp. Pour the juice we squeezed into a saucepan. There we add all the sugar. We put on a slow fire and cook until the sugar dissolves completely. It takes literally 5 minutes. To boil it is not necessary - just boil over low heat to allow sugar to dissolve. You will get a very thick jelly like in the photo. Do not let cool, immediately poured on clean jars. 10 minutes you need to wait, and then you can close the banks with caps. We close it and send it for an hour or two to a cool dry place. If in a hurry - you can put in the refrigerator (but still not hot, otherwise the refrigerator spoil). Actually, it's ready - we get the jelly from the jars, lay out on portions, and enjoy :)
Servings: 10-12