Redcurrant jelly without sterilization for the winter
A great, simple recipe for those who love quick, tasty, and always successful winter preserves. This jelly is made with just two ingredients: red currants and sugar. No water, additional pectin, gelatin, or agar-agar are required.
Preparing this incredible jam takes no more than half an hour, as it's prepared for the winter without sterilization, and it's also eaten in record time. Sweet and sour, yet not overly cloying, this translucent red jelly is perfect for baking and as a teatime treat. Try it!
Ingredients:
- red currant – 1 kg;
- granulated sugar – 0.8-1 kg.
How to make redcurrant jelly
You can make this jelly with red or white currants, but this recipe is also suitable for other types of berries. Place the currants in a bowl and cover with cold water. Let it sit for 1-2 hours, allowing any small debris to wash off and sink to the bottom.
Place the berries in a colander and rinse again under running water until all the liquid has drained. There's no need to sort the currants; there's no need to separate the berries from the green stems; this saves a significant amount of time.
Measure out the required amount of sugar and add the currants. You can adjust the amount of granulated sugar by 100-150 g at your discretion. However, if the preserves will be stored at room temperature, you should add more sugar to prevent spoilage, as the jelly will seal without sterilization.
Gently mix the berries with sugar and let the bowl sit at room temperature for 10-15 minutes. Stir 2-3 times during this time.
This photo shows how the sugar gradually absorbs moisture – the released currant juice.
Place the currants and sugar on the stovetop and turn the burner to high. After 2-3 minutes, the jelly will begin to boil. Stir constantly with a wooden or silicone spatula.
After another 2 minutes, the berries will begin to burst under the intense heat, and the syrup will bubble and foam. The key is to prevent the liquid from overflowing, so don't leave the stove; stir the jam continuously and quickly. After about 90 seconds of vigorous stirring, the foam will subside, and large bubbles will appear in the syrup.
In total, the currant jelly should simmer for about 8 minutes. You can set a timer when you're first making it, and then use the consistency as a guide.
Prepare a deep container and insert a metal sieve into it. Remove the jelly from the stove and pour it into the sieve. Strain the jelly. The sieve will retain the pulp, which can be added to compote or jelly.
This is how smooth and beautiful the jelly turns out. While it's still hot, pour it into dry, sterilized jars. Leave the jars uncovered until the mixture has cooled completely. The jelly will thicken as it cools.
Seal the thickened mixture with clean, dry lids. Store in a cellar, refrigerator, or pantry.
This jelly is perfect for sweet morning sandwiches – it just begs to be spread on bread and butter. It's also delicious on crepes, pancakes, and blinis. It can also be used as a filling for homemade baked goods, as a layering agent, or as a decoration for cakes and pastries.
Enjoy your tea!