White currant jelly is not only delicious, but also original. Everyone has long been accustomed to red and black, but white is often undeservedly forgotten. And completely in vain. It is no less interesting and useful, and it is just as easy to work with it.
Ingredients
- White currant - 2 kg
- Sugar - 2 kg
Step-by-step cooking recipe
Remove the twigs, pour 50 ml of water over the berry and boil for 5 minutes.
Grind the mass through a sieve and add sugar.
Stir until dissolved, bring to a boil again and cook jelly for 5-7 minutes on low heat.
Roll it up in sterile jars.
Did you like the recipe?
0 comments