Blackcurrant jelly

Blackcurrant jelly is ideal with toasts, pies, cakes, cookies and simply with a fresh slice of bread and butter. Mmm ...

Cooking time 30 minutes


Black currant 500 g

Sugar 300 g


Sort out the black currant berries.

Wash and dry well.

Place in a saucepan and place over medium heat. Cook, stirring occasionally, until the berries are soft for 5-7 minutes.

Rub the mass through a sieve.

Add sugar and stir.

Cook, stirring occasionally, for 10-15 minutes over medium heat.

Pour hot into clean jars. Tighten the lids and cool under a fur coat.

Ready-made blackcurrant jelly can be stored in a city apartment.

Bon appetit! Have a delicious winter!