Jam-Jelly “Three Minutes” from Black and Red Currants

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.

Summary

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:

Instructions

1. Wash the berries, sort them out, leave the twigs.
2. Add sugar and stir until juice comes out and all sugar is wet.
3. Put on the stove. With intense heating, stirring continuously, bring the mass to a boil.

   

4. Without stopping stirring, boil for three minutes. Keep the heating as high as possible.
5. 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.
6. Pour the currant jam into sterile jars.
7. Cool open.
8. Cover with parchment or sterile lids.

Enjoy your meal!