Red currant jelly

Perfect for cheese!

I got red currants from my mother-in-law without any idea what to do with them. Finally I found a recipe for red currant jelly and it was really easy to make.

For 1 jar of jelly you will need

1 kg red currants
2-3 dl water per kilo of berries
800 g sugar for a liter of juice

Add the water and red currants in a casserole and let them to boil under a lid on a low fire for half an hour.

Boil the berries in 2-3 dl water on a low fire for 30 minutes
under a lid.

Strain the juice from the cooked berries.

Let the juice to boil for couple of more minutes. I had about 0,5l juice so I only had about 300-400 g of sugar. Add the sugar slowly to the juice stiring it all the time until the sugar has dissolved.

Slowly add the sugar to the boiling juice.

Let the juice to boil for another 15 minutes and remove the white foam that appears on top.

Take some juice with a tea spoon and pour it on a cold plate. Draw with the spoon in the middle of the juice drop and if it gathers on the spoon the jelly is ready. If not, then add some more sugar and let it boil a bit more.

Boil the jelly jar before using it. Pour the ready jelly in a jar and close the jar immediately. Cool down before placing it in a fridge.

Red currant jelly is perfect with meat, cheese plate etc.