Nutrition Facts
4 servings
4
Currant Jelly: the easy recipe
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Discover this recipe for currant jelly. This easy recipe is a delight, simply perfect for breakfast or as a snack. Ideally made with fruits from the garden.
Ingredients
1 Currant juice
1 Sugar
Directions
1
Preparation of the fruits Pick the currants and, using a juice extractor, extract the juice from the fruits. This three-tiered device allows you to obtain pure and sterilized juice for making syrup, fruit pastes, or jelly.
2
Cooking In a large pot, pour 1 liter of juice. Add 1 kg of sugar and bring to a boil for 7 minutes, while stirring.
3
Preserve, pour into jars and seal the jars. After cooling, label and store the jars away from light.
Ingredients
Ingredients
1 Currant juice
1 Sugar
Directions
Directions
1
Preparation of the fruits Pick the currants and, using a juice extractor, extract the juice from the fruits. This three-tiered device allows you to obtain pure and sterilized juice for making syrup, fruit pastes, or jelly.
2
Cooking In a large pot, pour 1 liter of juice. Add 1 kg of sugar and bring to a boil for 7 minutes, while stirring.
3
Preserve, pour into jars and seal the jars. After cooling, label and store the jars away from light.
Notes
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mamounette
how to do it It looks good lol My suggestion: how to do it if we don't have a juice extractor? I might be silly, but it's the first time I'm going to do this. -
Michèle
Redcurrant Jelly For my first attempt at making jams... I came across a recipe +++SUPER TOP+++ Just follow the recipe and it works. THANK YOU, I will try again tomorrow with woodland strawberries and raspberries. My suggestion: For 1 kg of juice, I only used 750 g of sugar and I think that is sufficient. -
Sylvain
Cooking time I had to cook for about 13 minutes because I was boiling with small bubbles. I think 7 minutes is with large bubbles. -
Phillippe
Delight! Very good recipe. But try using 800 g of sugar per kilogram of juice because the fruit contains a lot of pectin. I cook for 8 minutes from the moment it starts boiling. -
Robert
Extractor Good gelification with Gelisuc. My suggestion: Without an extractor, I use a food mill and two successive grates with coarse then fine holes - it seems that the jelly is slightly opalescent but very fragrant.
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