- Black currant - 200 Grams
- Water - 1.2 liters
- Sugar - 180 Grams
- Potato starch - 3 st. spoons
The black currant jelly is cooked as follows. First we sort out and thoroughly wash our berries. Squeeze out the juice from them, send it to the refrigerator. The remaining berry flesh is filled with hot water and cook for 6-7 minutes. Filter, a small part of the broth is drained and dissolved in it starch. In the remaining broth we put sugar, boil and cook until the sugar dissolves. As soon as it dissolves - add the starch diluted with decoction to the syrup, bring it to the boil and immediately remove it from the fire. Add the juice, squeezed out at the very beginning, stir. In fact, the jelly is ready - we pour it to the table. If you do not like the film, which often forms on the surface, just sprinkle with sugar. You can serve with whipped cream or ice cream, as in the photo. Bon Appetit!
Servings: 3-4