Red currant is a berry of youth, contains a lot of vitamin "a" (necessary for the immune system, improves the vision, condition of the skin and hair) and due to the presence of pectins, is an active antioxidant. In addition, red currant improves the composition of the blood, strengthens the cardiovascular system and removes cholesterol.
Red currant is a small-calorie, but rich in minerals in an easy way. Actively applied in dietology and cosmetology.
Red currant juice has anti-inflammatory, choleretic, laxative, hemostatic properties. Prevents nausea, improves intestinal peristalsis.
Red currant is contraindicated with people suffering from hepatitis, ulcers and gastritis, as well as with hemophilia and low blood clotting.
How to make jelly from red currant - what berries are needed
For jam, we need fresh red currant, preferably with large sweet berries. For an acidic currant, you will need more sugar.
Preparation of classic jelly from red currant
For cooking jelly need:
- kilogram of red currant
- sugar kilogram,
- enamel saucepan / bowl or stainless steel,
- sieve or colander with a small metal mesh,
- wooden spoon.
Jelly cooking process:
- currant berries are swore, tear off the twigs, fruits and rinse,
- lay out in a saucepan / bowl, add some water (about 0.5 glasses - 1 cup per kilogram of berries),
- bring the berries to a boil and cool a little,
- we carry wrapped berries with a wooden spoon through a sieve / colander,
- add sugar to the resulting juice,
- mass is slowly brought to a boil, then boil 20-30 minutes on weak fire. In the process of cooking, constantly stirring the jelly and remove the resulting foam,
- spill ready-made jelly from red currant into sterilized banks,
- we close with covers, covered boiling water, turn banks,
- wrap a towel and leave to cool for a day.
Preparation of super vitamin joy of red currant
- Let's squeeze juice from fresh washed berries of red currant. To do this, we fold a segment of pure kapron tissue or gauze into several layers, put about 1-2 spoons of currants, tighten into the bag and squeeze the juice into an enameled or stainless pan / bowl. Cakes are throwing out (leave for composure). And we repeat the procedure until I take the whole juice from berries.
- We add sugar to the resulting juice and stir intensively with a spoon of 10 minutes. You will notice how the juice will be thickened right in front.
- Finished jelly lay out in dry chilled sterilized banks. Keep needed in the refrigerator or cellar.
Smorodine jelly need to make a spoon with a spoon, drinking with warm tea with cold winter evenings. Such jelly can become a sauce to pancakes, Oladiam and cottage cheese desserts. Please make relatives and close to beautiful, tasty and healthy dessert.
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