Gelfix is added to give a jelly-like consistency to the jam, and it is he who makes it especially attractive. Without it, black currants would have to be boiled longer, which means that fewer vitamins and nutrients will remain in it.
Ingredients
- Black Currant - 1 kg
- Yellowfix - 1 bag
- Sugar - 1 kg
Step-by-step cooking recipe
Chop half of the currant with a blender.
Mix the jelly and 2 tablespoons of sugar, add to the currant puree and mix.
Add the remaining berries to the puree and bring to a boil.
Add sugar, boil the jam for 5 minutes and roll it into sterile jars.
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