Marmalade from raspberry and red currant.

Raspberries and currants, clean, wash, put in a pan and pour water so that they are Ingredients:

• raspberry - 500 Grams
• of red currant - 500 Grams
• sugar - 900 Grams
• citric acid in powder - 1 piece (at the tip of the knife)

Instructions

Raspberries and currants, clean, wash, put in a pan and pour water so that it only hides the berries. Place on fire and cook until softened. Transfer to a fine sieve and grind. The resulting thick juice boil on low heat until half. Fall asleep sugar, citric acid and cook, constantly removing the foam, 35-40 minutes. Pour into flat forms with a layer 2.5-3 cm thick and put overnight at room temperature. Cut into the same cubes and roll them in sugar.

Servings: 10