Black currant jam with gelatin

30 min.
4 servings
Black currant jam with gelatin
vasyl90, stock.adobe.com
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When you want to get the thickest jam with the minimum cooking time, gelatin comes to the rescue. And there's nothing wrong with that – it's an absolutely simple and affordable thickener of quite natural origin. No store chemicals!

Ingredients

Step-by-step cooking recipe

Cover the currants with sugar and leave overnight.

Dilute gelatin in water according to the instructions.

Bring the currant to a boil and boil for 5-7 minutes.

Pour in the gelatin, mix the jam and arrange it in sterile jars.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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