Fragrant redcurrant jelly for winter: as thick as jam
Redcurrant jelly is very bright, tasty and flavourful. It is similar to jelly in that it is just as thick and viscous, yet it is made without gelatine or thickeners.
- redcurrant juice - 1 l
- water - 1\2 tbsp
- sugar - 800g
Method of preparation:
1. Wash the redcurrant and strain off the excess liquid. Pour the berries into a saucepan.
2. Lightly knead the redcurrant with a mallet.
3 Pour in the water and put on the fire. Cook for 30 minutes over a low heat.
4. Afterwards, strain the juice.
5. Mix the juice with the sugar and put on the fire. Cook for another 20 minutes. Done!
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