I like to make jelly from the juice of black currant, because it turns out to be as homogeneous as possible – immediately without seeds and skin. And it also has a very pleasant shade, it is a little transparent and will easily decorate a family tea party. Just a godsend!
Ingredients
- Black Currant - 1.5 kg
- Sugar - 800 g
- Yellowfix - 1 bag
Step-by-step cooking recipe
Squeeze the juice from the black currant.
Mix the jelly with sugar and add to the juice.
Bring the mixture to a boil and cook for 5 minutes, stirring.
Pour the jelly into clean, dry jars and roll up.
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