Delicious redcurrant jelly🥣

We use a hand blender

1. It is good to clear a kilogram of red currant from twigs, stems and dry inflorescences.
2. Rinse the wig and dry on a paper towel. Pour the berries into a spacious pan so that their volume fills the container only half.
3. Grind the wig with a dipping blender into a smoothie.
4. Rub the berry puree through a hair sieve or colander with small holes.

Important! From two kilograms of selected berries, 1,500-1,600 kg of currant juice with pulp are obtained, and about 400 g of oilcake.

We work with a juicer

1. Squeeze a kilogram of selected berries from the wigs with an electric juicer. Collect all the waste (they will have a slightly liquid consistency), and wipe the cake through a hair sieve, or squeeze it using the "old-fashioned" method through a double layer of gauze.
2. From a kilogram of a wig squeezed on a juicer, 800 g of juice with pulp of currant and 200 g of absolutely dry cake are obtained.

Cook jelly

1. Put the saucepan with juice and pulp of wigs (2.4 kg) on ​​the stove, setting medium heating of the burner.
2. As the pan warms up, the grated pulp rises above the juice. Once a fairly dense layer has formed on the surface, introduce small quantities of 3.5 kg of granulated sugar in small batches.
3. Each batch of sugar poured into the juice must be thoroughly mixed until all crystals are completely dissolved. The foam generated during cooking currant jelly must be removed completely.
4. Bring the contents of the pan to a boil. As soon as the jelly mass boils, remove the burner flame to a minimum and cook the jelly for no more than five minutes.
5. After five minutes of boiling, turn off the burner, completely collect the remaining foam and pour jelly into sterile jars.
6. Leave the currant jelly on the table in the jars, without covering, until the contents of the jars have completely cooled. As a rule, jelly cools completely in a day.
7. After complete cooling, seal the cans with plastic (nylon) caps. Store products in a cool place (in the basement or cellar) at a temperature not exceeding 20-22 ° C.