Black currant jelly recipe 

Ingredients: 500 grams of black currant; 500 grams of sugar.

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Directions:

1. Remove the berries from twigs and rinse them under cool running water. Allow water to drain.

2. Add 500 grams of sugar into the prepared berries and mix them well. If the berry is sour just add more sugar. Use a blender, it greatly speeds up the process.

3. Heat the mass first on a low heat, after the sugar has completely dissolved, increase the heat to medium and bring it to a boil for three times, each time skimming off the foam and stirring the mass. It will take about 3 — 5 minutes.

The jelly can be perfectly stored all winter. For this pour the hot jelly into warm, dry, sterilized jars. Tighten them with sterile lids and let them cool.

If you are not planning to store it for a long time, then just let it cool and store in the refrigerator.

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From these ingredients you will get around 700 ml of black currant jelly.

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