In winter, there are few fresh berries and fruits in the store, so you need to stock up on them in season. I propose to do this by boiling black currant jelly without gelatin. Such a billet can be served with cheesecakes, waffles, pancakes and simply smeared on bread.
Ingredients
- Black Currant - 2 kg
- Sugar - 1,5 kg
- Water - 250 ml
Step-by-step cooking recipe
Peel the black currant from the dry tails, rinse thoroughly and put it in a saucepan.
Add water and boil for 5 minutes.
Chop the berries with an immersion blender, and then rub through a sieve.
Mix the resulting puree with sugar and set aside for 1 hour.
Boil for 5-7 minutes, put into jars and roll up.
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