Jam-Jelly “Three Minutes” from Black and Red Currants
by Editorial Staff
This recipe appeared spontaneously, I just have berries from previous harvests. I decided to make a currant jelly mix. I really liked the result, the union of red and black currants was perfectly gelatinous. And the taste also turned out quite interesting. I thought that the taste of black currant would prevail, but the red currant did not give up and also brought in its own flavor note.
Ingredients
- Black currant – 0.5 kg
- Red currant – 0.5 kg
- Small sugar – 1 kg
How to make “Three Minute” jam-jelly from black and red currants:
Directions
- Wash the berries, sort them out, leave the twigs.
- Add sugar and stir until juice comes out and all sugar is wet.
- Put on the stove. With intense heating, stirring continuously, bring the mass to a boil.
- Without stopping stirring, boil for three minutes. Keep the heating as high as possible.
- Pour the jam onto a sieve or colander and rub. Squeeze the cake well. Skim off the foam. Currant jam can be brought to a boil a second time if there is no cool storage space.
- Pour the currant jam into sterile jars.
- Cool open.
- Cover with parchment or sterile lids.
Enjoy your meal!
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