If you prefer thick jam, I strongly advise you not to waste time cooking and add agar-agar. Of course, the black currant will thicken and so, but the longer the heat treatment, the less vitamins remain in the berry. And just standing at the stove in the heat is a controversial pleasure.
Ingredients
- Black Currant - 1 kg
- Sugar - 600 g
- Agar-agar - 1 tbsp.l .
Step-by-step cooking recipe
Mix agar-agar and 3-4 tablespoons of sugar.
Sort the currants, cover with the remaining sugar and leave for a couple of hours.
Bring the berry to a boil and boil for 5-7 minutes.
Pour in the agar, stirring. Boil the jam for another 3-4 minutes.
Roll it up in sterilized jars.
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