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
- Black Currant - 1.5 kg
- Water - 1 glass
- Gelatin - 30 g
- Sugar - 1 kg
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.
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