EatSmarter exclusive recipe

Red Currant Jellywith Coffee

Red Currant Jelly - Red Currant Jelly - A surprise for the palate: a fruity spread with a touch of coffee
Red Currant Jelly - A surprise for the palate: a fruity spread with a touch of coffee

(0)

Calories:20 kcal
Difficulty:easy
Preparation:60 min
Ready in:390 min
Low-fat
Vegetarian
lactose-free
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories20 kcal(1%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates5 g(2%)
Added Sugar4 g(4%)
Roughage0 g(0%)

Recipe development: EAT SMARTER

Ingredients

For glasses

1800 gramsred Currants
500 gramsJam sugar (3:1 ratio)
12Coffee bean
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Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Fork, 1 Wooden spoon, 1 Sieve, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Ladle, 1 Kitchen twine, 3 Kitchen towels, 4 canning jars, 1 Pot, 1 Bowl

Directions

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1 Rinse currants and drain well.
2 Using a fork, strip berries from the stems.
3 Place berries in a large pot and add 150 ml (approximately 1/2 cup)water. Bring to a boil, cover and simmer until currants are soft, about 30 minutes, stirring occasionally.
4 Line a fine sieve with a kitchen towel and set over a pot. Pour berries and juice into sieve and let drain for 5-6 hours.
5 Measure 1.2 liters  (approximately 5 cups) strained juice and pour into a pot. Stir in jelling sugar.
6 Put coffee beans in another kitchen towel, tie into a bundle with kitchen twine and place in the pot.
7 Bring the juice to a boil, stirring constantly.
8 Skim off any foam that rises to the surface. Cook the juice until infused with coffee flavor, about 4 minutes.
9 Remove towel with coffee beans from pot. 
10 Pour the hot liquid into jars, cover with lids and refrigerate up to 2 weeks. Tip: To store longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).
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