Currant is one of the best berries for making thick jams. And all because it is rich in pectin by nature. So you don't need gelatin or any other additives. It is enough just to cook the berry properly, and I will tell you how.
Ingredients
- Currant - 2 kg
- Sugar - 2 kg
Step-by-step cooking recipe
Cover the currants with sugar and boil for half an hour on low heat, stirring.
Lightly mash it with a pusher, and bring it to a boil again.
Cook the jam for another 15 minutes and roll it into jars.
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