Of all the berries, red currant is the best for jelly, because it thickens perfectly. Well, who doesn't remember this favorite childhood treat? Recently, I've started using another trick – adding pectin, which reduces the cooking time.
Ingredients
- Red Currant - 1 kg
- Sugar - 500 g
- Pectin - 10 g
Step-by-step cooking recipe
Mix the pectin and a couple of tablespoons of sugar.
Chop the currant in any way and grind through a sieve.
Add the pectin, stir and bring to a boil.
Add the remaining sugar to taste and boil the jelly for 5-7 minutes.
Roll it up in sterilized jars.
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