Currant jelly with juice extractor
Here is a delicious way to prepare gooseberries: jelly! If this little red fruit is not always unanimous, it is because it knows how to tickle our taste buds with a slight hint of acidity. Redcurrant jelly makes everyone agree: on bread or in a jar, with a spoon, it seduces young and old alike.
Ingredients :
- 1.3 kg currants
- 1 kg gelling sugar
- 1 medium lemon
Preparation :
-
1
Start by washing the currants under running water in a colander. Let the fruit drain or pass it quickly in a clean tea towel without crushing it. Then place them in the chute of your juice extractor so as to recover 1 liter of juice (use a fine-mesh sieve to avoid recovering the skin and seeds).
-
2
Remove the rind from the lemon and squeeze it with an extractor. Reserve its juice.
-
3
Pour the two juices, lemon and currant, into a jam bowl. Add the sugar, mix with a wooden spoon and bring to a boil. Then heat for 7 minutes while maintaining small bubbles. Stir the liquid constantly to keep it fluid.
-
4
Pour, using a ladle, the still hot liquid into a clean jar. Close it tightly and let the jelly cool for a few hours.
Tips
If you don’t have gelling sugar on hand, consider using caster sugar or another sugar (Rapadura, muscovado, etc.). Simply extend the cooking time to 20 minutes.
