The Norwegian summer is short but it gives us the best berry and fruit. This week I have sneaked around in my family, neighbors and friends garden and picked so mush berries that I could make a large portion of red currant jelly.
I will plant some bushes in my own gardenthis year!
The jello is not difficult to make, and I store it in the freezer so you do not have to boil the glass and seal on with pickled wax.
If you do not have the time to make jelly right away, you can freeze the berries and make the jello later during the winther.
This tast so good on the side of a meat dinner and the Danish tradition is as an accompaniment to beef. .. But I will use most of it in my cakes …
Clean the berries of the leaves. It is not necessary to remove the stalks, but if you want to freeze the berries , cleanse those of the stems as well.
Weigh the berries poure them in a large saucepan.
add 3.5 oz (100 gr) of water to esah 18 oz (500 gr) berries. Turn the heat on to medium / low. The berries collapse when the juice is released from the berries.
Let zimmer for 5 minutes.
Use a a large mixing bowl and a spaghetti strainer. Line the strainer with a clean and soft fabric and old kitchen cloth.
Poure the berries in the cloth, careful this is hot, . Let it rest for 10 minutes and the juci will drip into the bowl underneath. When it is not so hot anymore, push out as much juice as you can through the cloth.
Measure all tje juise in cups or in a deciliter measurement, and poure it bake in the large saucepan. Turn the on the heat to medium / high and when the juice is simmering add equal cups or deciliter of sugar. Turn down the heat slightly and let simmer for a few minutes.
If pink foam come to the surface, remove it using a spoon.
The jello is ready when all the sugar is desolved.
Poure the jello in to the containers you preffer to use and let completly cool befor covering and freezing.
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