This delicacy is incredibly easy to prepare, but at the same time very tasty and healthy. I use only ripe black currant berries, without seeds and peel. This allows you to get a smoother and more homogeneous jelly. I tell you how it is more convenient and easier to achieve this.
Ingredients
- Black Currant - 1.5 kg
- Gelatin - 20 g
- Water - 200 ml
- Sugar - 1 kg
Step-by-step cooking recipe
Fill the currant with half of the water, simmer until soft and rub through a sieve.
Dilute the gelatin in the remaining water.
Add sugar to the currant, bring to a boil and boil for 10 minutes.
Pour in the gelatin, stir and remove the jelly from the heat.
Roll it up for the winter in sterile jars.
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