Summary

Ingredients

• 1 kg currants (currants), red or black or mixed
• 200 g preservin suar, 1: 1
• 500 ml water
• 250 g suar, fine

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Instructions

1. Wash the currants, drain them and strip them off the stalks.
2. Mix carefully with the preserving sugar in a bowl so that they are evenly coated with it. Cover and leave to stand in the refrigerator overnight.
3. Then carefully pour the fruit into glasses, distributing the resulting juice evenly.
4. Boil the water with sugar for about 3 minutes, cool and add to the glasses, close tightly.
5. Place in a saucepan with cold water, heat slowly and - when the water is buzzing - pasteurize for 20 minutes at 75 °.