RED CURRANT JAM-JELLY. Secrets of Preparation. Grandma’s Recipe. Winter Preserves

Black Currant Jam-Jelly 👉    • BLACK CURRANT JAM-JELLY. Secrets of prepar...   Bright, delicious, and fragrant red currant jam with a jelly-like texture. A quick “Three-Minute” Grandma-style winter preserve. Red currants contain plenty of natural pectin and set perfectly into a jelly if everything is done right. The video reveals all the preparation secrets. ~ 3 jars (700 g each) and 2 small bowls INGREDIENTS: ~ red currants 2 kg (purée 1.5 kg) ~ sugar 1.5 kg PREPARATION Remove the stems from the currants and rinse them well. Blend and press through a sieve. Then strain through cheesecloth. Weigh the currant purée and add the same amount of sugar — 1:1. Mix well. For 1 kg of purée, you can add 800 g, 900 g, or 1 kg of sugar — it’s up to you. Bring to a boil, stirring constantly, and cook for 3 minutes. Remove the foam. Immediately pour into sterilized jars. Once completely cooled, store in a cool place — in a cellar or basement. Wishing you delicious and successful winter preserves 😍