The best way to make thick currant jam, while spending a minimum of time on cooking, is to add agar-agar. Its advantage over gelatin is that it is of plant origin, which means it is suitable even for adherents of a strict vegan diet.
Ingredients
- Currant - 600 g
- Sugar - 300 g
- Agar-agar - 8 g
- Ground cinnamon - 2 pinches
Step-by-step cooking recipe
Cover the currants with sugar, bring to a boil and boil for 10 minutes, stirring.
Add agar-agar according to the instructions. Add cinnamon along with it.
Boil the jam for another 4-5 minutes and roll it into sterilized jars.
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