Fruits and berries
Description
Red currant confiture- a very tasty jelly-like treat, which can currently be purchased at any confectionery department, and it is very easy to cook it yourself at home. At the same time, hostesses who decide to make such an amazing berry dessert in their kitchen do not need to have experience in cooking. The step-by-step instructions below with a photo will become a guide for each such hostess in the process of preparing confiture for the winter.
It is recommended to eat such a currant dessert only one that was made exclusively at home. This is because the preparation of store-bought confiture does not inspire any confidence, because for sure it is prepared with the addition of many harmful preservatives. Moreover, it is precisely made with gelatin, which acts as an artificial mass thickener. However, in the preparation of homemade currant confiture, such a harmful food additive is not required at all. This is due to the fact that red currant berries contain quite a lot of natural gelling substances, due to which the berry delicacy subsequently acquires a jelly-like consistency on its own.
So, using this step-by-step recipe with a photo, we will prepare a delicious currant dessert for the winter!
Ingredients
Steps
It is worth paying attention to the fact that picking currants for making confiture at home is recommended along with twigs. This is necessary so that when harvesting currants, the fruits remain whole and juicy.
When the required number of berries is collected, they will need to be very carefully sorted out from unnecessary components, such as leaves, twigs, as well as bugs and spiders.
After that, the selected currant should be washed very well, after which it should be poured with a small amount of water and sent to languish over low heat for five minutes.
After five minutes, the currant berries will need to be rubbed through a fine sieve, thereby obtaining freshly squeezed currant juice from them.
The pulp that remains in the sieve can be thrown away, but it would be better if it is added to the resulting currant juice. Thus, currant confiture will not have a transparent color, but, on the contrary, will acquire a rich, expressive red color. However, first you need to determine the exact amount of freshly squeezed berry juice, so that later, starting from its displacement, calculate the required amount of granulated sugar. The correct proportions in this case are 1:1.
Next, you need to add granulated sugar to the resulting mass, after which you need to mix everything well and move it to the stove. Boil the delicacy until all the sugar has dissolved. Then the hot dessert must be poured into sterile jars, after which you need to give it time to solidify.
Bright and rich redcurrant confiture for the winter is ready. Enjoy your meal!
