No-Cook Red Currant Jelly

1. 1 Redcurrantspack 300 g ≈ $6.00 270 g
2. 2 Sugarpack 1 kg ≈ $1.60 170 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Pick over the currants, wash them, and strip them from the stems. Blend and press through a sieve to get juice without skins or seeds: about 150 ml.

2. Gently warm the juice in a saucepan to 60 °C, without boiling, to preserve the pectin and color.

3. Add 170 g sugar² and stir for 5–7 minutes until completely dissolved.

4. Sterilize the 0,25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

5. Pour the jelly into the jar, close with the lid, and leave for 12 hours at room temperature, then refrigerate.

6. Store only in the refrigerator; do not seal for shelf storage or keep in the pantry. Storage life in the refrigerator is up to 2 months.