Currant jelly will definitely appeal to lovers of sour drinks. At the same time, the acidity can be adjusted by changing the amount of sugar to your taste. In addition, it is a valuable source of vitamins and trace elements, because there are no questionable additives and nothing superfluous in it.
Step-by-step cooking recipe
Fill the currant with water and boil for 10-15 minutes.
Grind the workpiece through a sieve, add sugar and bring to a boil again.
Dilute the starch in 100 ml of water. Pour into the compote, stirring constantly.
Boil the jelly for another 2-3 minutes, continuing to stir.
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