I would like to add this white currant jelly to the piggy bank of original seasonal preparations. Its advantage is that it is cooked without cooking – very quickly, simply and easily. But there is also a nuance that needs to be taken into account – store it only in the refrigerator or in a cold cellar.
Ingredients
- White currant - 600 g
- Sugar - 600 g
- Gelatin - 1 tsp.
Step-by-step cooking recipe
Mix gelatin with sugar.
Chop the currants with a blender and grind through a sieve.
Add sugar and whisk everything again until smooth.
Arrange the jelly in clean, dry jars and store in the refrigerator.
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