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Print Recipe
Marmalade of Red Currants Recipe
I suggest you try to make marmalade from red currant. When the harvest is going to be a lot, and the compote and jelly of red currant is already tired, then you will be rescued by such marmalades. They turn sour, very tasty with sweet tea.
Cook Time 35 minutes
Servings
Ingredients
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. From red currants (600g) squeeze juice any convenient for you way. I rubbed it through an iron colander, and then I rubbed it through a sieve. The result was a very tasty fresh squeezed currant juice.
    From red currants (600g) squeeze juice any convenient for you way. I rubbed it through an iron colander, and then I rubbed it through a sieve. The result was a very tasty fresh squeezed currant juice.
  2. Pour the freshly squeezed currant juice into the pan, add sugar and cook on medium heat until the liquid is boiled twice (~ 30-40min).
    Pour the freshly squeezed currant juice into the pan, add sugar and cook on medium heat until the liquid is boiled twice (~ 30-40min).
  3. Then pour into molds and refrigerate until completely solidified for at least 12 hours. I did in the evening, and in the morning the whole family enjoyed the taste.
    Then pour into molds and refrigerate until completely solidified for at least 12 hours. I did in the evening, and in the morning the whole family enjoyed the taste.
  4. When the marmalade is completely frozen, it must be released from the molds.
    When the marmalade is completely frozen, it must be released from the molds.
  5. Each jelly roll abundantly in sugar. Marmalade is ready for eat.
    Each jelly roll abundantly in sugar. Marmalade is ready for eat.

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