Delicious thick redcurrant jelly

Red currant jelly always turns out dense, tender, translucent, with a piquant sweet-sour taste. I will be glad if you also like my step-by-step recipe with photos.

To prepare this aromatic sweetness we will need:

• 4 kg of red currants;
• 4 kg sugar.

How to make redcurrant jelly for the winter

First we prepare the berry. It needs to be separated from the stalks to make it easier to work with the workpiece in the future. Then transfer the product to a colander and rinse thoroughly under running water. Next, you need to give the berries a little time to drain excess moisture.

Now we transfer the berries into a cooking bowl and cover them with sugar.

When the currants give juice, put the preparation for the winter on the stove over low heat. Stirring occasionally, bring the mixture to a boil. After the first bubbles appear, cook the berries for 8 minutes, skimming off the foam.

Next, the most crucial stage begins. Transfer the berry mixture into a sieve in small portions and wipe it.

You should get a concentrated thick liquid. We throw away all the seeds and peels.Place the resulting red currant jelly on low heat again and after boiling, boil for 2 minutes.

We sterilize jars and boil the lids. All that remains is to pour the semi-liquid red currant jelly into jars and close them.

After about a day, the mixture will thicken thoroughly.

You can store the workpiece in the refrigerator, basement or cellar.

By making thick red currant jelly according to this simple recipe, you can delight your household with a tasty and healthy preparation all winter. The delicacy is suitable for tea parties and can be an excellent topping for baked goods.