Jelly-like jam-five minutes of black currant
Jelly-like jam from black currant is a favorite delicacy of sweet tooth. Cooked in the height of summer, in winter jam will become a delicious filling for baking. And if you put a spoonful of jelly in tea, we get a fragrant vitamin drink. Catch the recipe in the piggy bank!
Ingredients
- Black Currant - 1 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Sort out the currants, get rid of the leaves and tails, rinse in cold water and throw them into a colander.
Place the currants in a cooking bowl and cover with sugar, mix.
As soon as a small amount of juice has formed, pass the berry mass through a meat grinder. Put the bowl with the workpiece in the refrigerator for several hours, ideally overnight.
Then put a bowl of currants on the fire, stirring constantly, bring to a boil, remove the resulting foam and boil over low heat for 5-10 minutes.
Pour boiling currant jam into sterile hot jars, roll up, turn upside down, wrap and cool. Store the cooled jam in a cool, dark place.
