I make redcurrant jelly without even sorting the berries. I boil it for 8 minutes, strain it and put it in jars. Delicious

Ingredients:

• Blackcurrant berries
• Sugar

For 1 litre of redcurrants, 1 kg of sugar is taken; The measurement doesn’t take long if you buy sugar in 1 kg packs. You’ll also need a large saucepan, because when boiling, the mass increases in volume three times. I don’t cook more than 3 liters of berries at a time.

Jelly making process:

1.Pour the berries and sugar into a large saucepan, stir vigorously for about 5 minutes so that the currants soften a little and the sugar becomes moist from the juices. I use a potato masher to puree and then mix with a wooden spatula. As a result, the mass of berries should look like this.

2. Place the pan on the gas, turn it on, and wait for it to boil. On high heat, the process takes 5-7 minutes, during which I stir the mass 3-4 times.

3. When it boils and the foam rises, quickly reduce the gas and stir for about a minute for the foam to settle. Cook as soon as it boils for exactly 8 minutes. Then turn off the gas and remove the pan from the heat. The foam looks like this.

4. We take washed and dried jars, I just wash them with soda, I don’t sterilize them, because we pour hot jelly. Strain the jelly through jars through a sieve. It is more convenient to use a ladle. The hot jelly will be liquid, like water, I warn you. It will thicken as it cools. The cake can be filled with water and baked into a compote or discarded.

5. Leave jars of liquid jelly open overnight so that a film appears in the morning.

In the morning, close the jars with screw caps and store them for storage. The jelly will thicken completely in 3-4 days. Then you can do a trick: turn the open pot over and see that nothing comes out.

I hope I have written everything clearly. If you liked the recipe, try again. Very tasty, I recommend it!