Black currant jelly
Category: Blanks
Ingredients
black currant 22 cups
sugar 12 + 14 glasses
water 6 glasses
Cooking method

The recipe is not mine. I didn't cook it myself, only ate.
I liked it very much - beautiful jam, berries in jelly. The owner of the recipe warned that the proportions must be observed very precisely, otherwise the jelly might not work out, but just jam.
So, pour 12 cups of sugar with 6 cups of water, stirring, bring to a boil and cook for 15 minutes at medium boil, pour in 22 cups of black currant, bring to a boil and cook for 15 minutes, gradually add 14 cups of sugar, bring until completely dissolved and turn off.
Medium boiling.
Pour into jars immediately.
When cooled down, it jellies, so it is no longer convenient to pour.
Can be twisted, stored in a room, or under nylon covers in the cold.
The portion can be halved at least as much, the main thing is to leave the original proportion.
What is called - for what I bought, for what I sell.
Very nice jam, but very sweet for me. The output of the finished product is not known to me.
Irgata
reading discussions Olin * glass *, specially yesterday asked the owner of this recipe about the berry - the berry is not large

the recipe is still * mother's *, and we ourselves have been mothers for a long time - in those days, the majority did not have a particularly large berry, or even there was a forest berry

or another nuance - a very ripe berry (like apples, for example) gelled a little worse
jelly is not obtained from sugar, but from the berry itself

Other recipes in the section "Fruit and berry preparations"

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Cherry plum jam
Gooseberry jam-marmalade
Gooseberry jam-marmalade
Apricot jam with cognac
Apricot jam with cognac

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