Currants are naturally rich in pectin, which is why it is so easy to cook thick jelly jam from it. But this process can be further accelerated if you add a little more pectin in powder. I'm telling you how to do it.
Step-by-step cooking recipe
Pick the currants and mash them lightly with a masher or grind them with a blender.
Mix the pectin and sugar, and pour into the berry. Whisk again.
Bring the jam to a boil, boil for 5 minutes and roll it into sterile jars.
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