When it comes to homemade berry jelly, I remember my grandmother's jars with blanks of red and black currants. Displaced by newfangled desserts, these delicacies have lost their relevance over time. But how sometimes you want something natural!
Ingredients
- Black Currant - 1 kg
- Sugar - 1 kg
- Lemon juice - 2 tbsp.l .
Step-by-step cooking recipe
Sort the currants, rinse under running water and dry them slightly.
Place the prepared berries in the bowl of a blender and chop.
Add sugar and lemon juice to the resulting berry mass.
Mix everything well and bring to a boil over high heat, then reduce the heat to a minimum and boil the jam, stirring, for 15 minutes.
Pour boiling currant jam into pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool, dark place.
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