Red currant jelly

Delicious red currant jelly is very easy to prepare, and thanks to the seeds in the berries, the jelly hardens immediately after cooling.

Cooking time 1 hour


Red currant 500 g

Sugar 500 g


Sort the berries and separate from the brushes.

Place in a bowl and rinse well.

Fold into a saucepan.

Put to cook, well for boiling berries.

Remove from heat and rub through a fine sieve.

Strain the berry mass again.

In a saucepan, mix sugar and berry puree.

Cook after boiling for 10-12 minutes, skimming off the foam.

Pour hot into jars.

Red currant jelly is ready. Keep cold.

Bon appetit! Have a delicious winter!