Marmalade of Red Currants Recipe
I suggest you try to make marmalade from red currants. When there is going to be a lot of harvest, and compote and jelly from red currant are already tired, then such marmalades will help you out. They turn out sour, very tasty with sweet tea.
Servings 8
Cook Time 35 minutes
Ingredients
- 400 ml Fresh juice red currant
- 300 gram Sugar +3 tbsp for sprinkling
Instructions
- Squeeze the juice from the red currant (600 g) in any way convenient for you. I rubbed it through an iron colander, and then rubbed it through a sieve. The result was a very delicious freshly squeezed currant juice.
- Pour the freshly squeezed currant juice into the pan, add sugar and cook over medium heat until the liquid is boiled twice (~ 30-40 minutes).
- Then pour into molds and refrigerate until completely solidified for at least 12 hours. I did it in the evening, and in the morning the whole family enjoyed the taste.
- When the marmalade is completely frozen, it must be removed from the molds.
- Roll each jelly liberally in sugar. Marmalade is ready to use.