Currant jam

This currant jam, after cooling, acquires a jelly consistency, and the taste of black currant with sourness will give a vivid memory of summer.

Cooking time 30 minutes


Currant 2 kg

Sugar (sand) 1 kg


Rinse and dry the berries well.

Fold into a saucepan.

Cover with sugar and stir.

Withstand a couple of hours.

Cook over high heat for 5 minutes.

Arrange in clean jars.

Twist. Currant jam "Jelly" is ready. Store in a cellar.

Bon appetit!