Blackcurrant jelly

This blackcurrant jelly is so thick it can be cut with a knife. It will be a great dessert or baking filling.

• Recipe author: Daria Rodionova
• After preparation, you will receive 10 servings
• Total recipe preparation time: 30 minutes

Ingredients

• Black currant 1 kg
• Sugar 800 g

Cooking method

• Rinse the currants, place in a saucepan and cover with sugar. Grind the berries with a hand blender.

• While stirring, bring the mixture to a boil. Then boil for 2-3 minutes.

• Strain the mixture through a colander with small holes into another saucepan. Constantly press down and stir the berries in a colander to speed up the process.

  At this stage, you need to work very quickly, while the currants are still hot. When it cools, it jellies, so it will be difficult to filter.

• Place the strained mixture in a saucepan over medium heat. Bring to a boil again, stirring occasionally, and cook for another 2-3 minutes.

• Pour the jelly immediately into sterilized jars. Do not cover, but cover with something so that nothing gets inside. When the jelly has cooled, roll up the jars and store in a cool, dark place.

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