This recipe will appeal to those who have little free time. You can cook jelly for five minutes from any currant. If the berries are not ripe, warm them up in the oven, as I did. Thanks to pectin, the billet turns out to be perfectly thick.
Step-by-step cooking recipe
Sort the currants, peel and rinse.
Put the berries on a baking sheet and send them to the oven preheated to 100 degrees for 10 minutes.
Chop the currants in a blender and rub through a sieve.
Mix the resulting puree with 1 kg of sugar and leave for 20-30 minutes.
Bring to a boil over low heat, pour in the pectin mixed with the remaining sugar, and boil for 5 minutes.
Fill the prepared jars with hot jelly, roll them up and wrap them with a thick towel for a day.
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