Pink currant surprises not only with its color, but also with its high sugar content. If you find these berries on the market, be sure to buy a couple of kilograms. Last year I cooked pink currant jelly. My family was thrilled!
Ingredients
- Currant (pink) – 2 kg
- Sugar - 1 kg
- Citric acid - on the tip of the knife
- Water - 1 l
Step-by-step cooking recipe
Boil the currant in boiling water for 2 minutes, put it in a colander and cool slightly.
Rub the soft berries through a sieve.
Add sugar, citric acid and boil over low heat for 15 minutes.
Spread the hot jelly in sterilized jars, roll it up and wrap it with a warm blanket for a day.
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