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!