Rich in natural pectin, black currant is an excellent base for thick jams. In the process of cooking, it thickens by itself. But at the same time, vitamins are destroyed by long heat treatment. A little gelatin will help solve the problem.
Ingredients
- Black Currant - 1 kg
- Gelatin - 15 g
- Water - 100 ml
- Sugar - 1 kg
Step-by-step cooking recipe
Dilute the gelatin in water according to the instructions.
Whisk the currants with a blender, grind through a sieve and bring to a boil.
Gradually add sugar and boil the jam for 5-7 minutes.
Pour in the gelatin, mix thoroughly and roll the jam into sterile jars.
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