Thick white currant jelly will diversify your sweet winter preparations. The recipe is simple and versatile, it is also suitable for making jelly from red and black currants. A short heat treatment allows you to preserve all the benefits of berries.
Ingredients
- White currant - 2 kg
- Sugar - 2 kg
- Water - 50 ml
Step-by-step cooking recipe
Sort the currant, carefully remove from the twigs, rinse under running water.
Put the berries in a cooking pot, pour in water and, stirring, boil for 5 minutes.
Wipe the boiled berry mass through a fine sieve.
Gradually add sugar to the resulting currant juice, stir until it completely dissolves. Boil the jam, stirring and removing the resulting foam, for another 5 minutes.
Pour boiling currant jelly jam into small jars sterilized in advance, cool and seal tightly. Store the treat in a cool, dark place.
