Homemade Redcurrant Jelly with Agar-Agar

A natural berry dessert that children really like. Redcurrant jelly is a delicious homemade treat! It contains only natural berries. The amount of sugar can be adjusted to your taste. It is better to use agar-agar or pectin as a gelling product.
cook time: 2h 30 min
Logan Winslow
Homemade Redcurrant Jelly with Agar-Agar

Nutrition Facts (per serving)

113
Calories
29g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Sugar 250 g
Red Ribes 1 kg
Agar-agar 15 g

Recipe instructions

Step 1

Step 1
How to make red currants with agar-agar? The dessert turns out to be unusual, with a consistency somewhere between marmalade and Turkish delight. It can be made from any berry; depending on the acidity of the berry, you will need more or less sugar. You need to collect or buy enough red currants to make 500 ml of juice.

Step 2

Step 2
Depending on the juiciness of the berry, you will need from 1 to 1.2 kg of berries; this time I got the required amount of juice from 1 kg of red currants. Wash the berries and grind them using a blender. Rub the crushed berries through a sieve to obtain aromatic currant juice. Add agar-agar to redcurrant juice, mix well and leave for 30 minutes.

Step 3

Step 3
Place the juice and agar on the stove, bring to a boil and add sugar. With the specified amount of sugar, the dessert is not too sweet, so if you like it sweeter, you can add up to 400 grams of sugar. Boil everything together for 5 minutes and pour into molds.

Step 4

Step 4
I usually use candy molds, cupcake molds, or just a rectangular silicone mold. Let the liquid cool to room temperature and place in the refrigerator for 2 hours. For easier removal from the mold, place in the freezer for 20 minutes before serving.

Step 5

Step 5
Remove the dessert from the mold and place on a plate, decorate as desired, or roll in fine sugar or coconut flakes.

Step 6

Step 6
Red currant jelly on agar-agar is ready! For a more detailed cooking process, watch the video. Bon appetit!

Additional rubrics

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