According to this recipe, you will get the perfect jam-jelly from black currant. The secret lies in the natural pectin, which surprisingly gels the mass. When hot, the jam retains its fluidity, but it begins to thicken as it cools down.
Ingredients
- Black Currant - 3 kg
- Sugar - 3 kg
- Water (filtered) – 250 ml
Step-by-step cooking recipe
Pass the black currant through the meat grinder.
Add sugar, water and mix well. Cover with a lid and leave for 2 hours.
Simmer three times for 5 minutes, taking breaks for 1 hour.
Arrange the hot jelly jam in clean, dry jars, roll up and turn upside down.
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