That thick jelly jam from red currant actually does not require gelatin at all. The currant itself is fine with the function of a thickener. And then in the recipe I will tell you what is needed for this and how it works.
Ingredients
- Red Currant - 2 kg
- Sugar - 2 kg
- Citric acid - 0.5 tsp.
Step-by-step cooking recipe
Wash the red currants and cover with sugar directly with the tails.
Leave for 2 hours and then bring to a boil.
Cook the jam for 20 minutes, stirring, over low heat, and rub through a sieve.
Bring it to a boil again, boil for another 10 minutes, add citric acid and roll it into sterile jars.
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