Black currant home made marmalade

Black currant home made marmalade

Black currant home made marmalade

Black currant home made marmalade

 

Black currant home made Marmalade turns out wonderful: Berry, fragrant, sweet and of course delicious.

I was pleasantly surprised by the ease of preparation and the result: Berry weight clutched and froze very quickly and turned out perfectly smooth, mirror surface of marmalade, which only cut into pieces and roll in sugar sand (for me it was unnecessarily, as it came out very sweet!).

Cooking time: 1520 minutes + time for hardening (I have somewhere 2030minutes in the refrigerator)

 

Recipe:

  • 1.5 teaspoon agar agar
  • 250 g blackcurrant (distilled from the twigs and tails)
  • 150 Gr. sugar + sugar for sprinkling Marmalade (optional)
  • 1 cup water (glass volume 200 ml)

Cooking:

Agar-agar in soak your 0.5 Cup cold water (glass volume 200 ml). Beat Blender currants to puree and rub it through a sieve. Send Berry puree in saucepan with a thick bottom, add sugar, 0.5 cups of water and bring to a boil, pour the agar-agar (stirring constantly), soaked in cold water, bring to a boil againand cook 3 minutes.

Remove the mixture from the heat and let it cool down a bit. Pour into a form laid cling film and put in the fridge until the full hardening of Marmalade.
Cut into slices and serve Marmalade (you can sprinkle with sugar).
As natural sweets try this recipeOranges in chocolate
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