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
35minutes
Servings
8
Cook Time
35minutes
Ingredients
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. When the marmalade is completely frozen, it must be removed from the molds.
  5. Roll each jelly liberally in sugar. Marmalade is ready to use.
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