The most unpleasant part of working with red currants is to carefully pick all the berries from the twigs. So sometimes I just skip this stage under the mood. This is not a problem, and it does not interfere with cooking anything – even jelly. Then I will tell you in all the details.
Ingredients
- Red Currant - 1.5 kg
- Sugar - 1.5 kg
Step-by-step cooking recipe
Wash and dry the currants with twigs.
Cover it with sugar and leave it for a couple of hours.
Bring to a boil and boil for 7-8 minutes, stirring.
Rub the jelly through a sieve and pour into clean, dry jars.
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