Homemade marmalade black currant
Cooking time120 min
What to do when you have a good crop of black currants. Prepare delicious homemade marmalade. It is much more useful than that which is sold in the store. And if you add to currants and other berries will be an interesting and pleasant taste.
Ready marmalade cut into pieces a La carte. I recommend first to try when it is ready. As the taste of the berries can vary greatly, it can happen or too sweet or too sour. Then sprinkle the jelly coconut or sugar.
Homemade marmalade turns out very tender and looks amazing. If you want to entertain your guests with something original, feel free to make jelly of currants.
Sprinkled with coconut marmalade retains its shape. But the sugar makes it wet. Therefore, the sugar sprinkle the marmalade just before serving.
Prepare all the necessary ingredients for homemade marmalade black currant. Currants can be used fresh and frozen.
For starters, the berries need the loop, removing twigs, leaves and debris. Rinse well in several waters and dry, dangling the excess water through a colander.
Place berries in a deep container in which it will be convenient to work with blender. Well crush the berries until smooth.
Pour berry puree into a saucepan, pour sugar and mix well.
Put the saucepan on a medium heat. Stirring constantly, well to dissolve sugar, bring to a boil. Reduce heat and boil for another 15 minutes.
Before using agar-agar, carefully read the instructions on the package. As it may be different, there must be indicated the required proportions of berries and agar-agar. While uvarivaetsja currants, heat some water (it should be warm but not hot) and pour over the required amount of agar-agar. Leave it to swell for 5 minutes.
Pour soaked agar-agar in a saucepan with currants and mix well until smooth. Cook, stirring so the agar agar doesn't burn, for another 10 minutes.
Leave the resulting mass for 10-20 minutes to cool down. Then pour it into the form. Form, you can use any glass, enamel, silicone. If the latter, then just pour it in warm marmalade. If of a different material, then cover the bottom and sides with cling film, it was convenient frozen jujube extract. Leave for about an hour in a cool place. The longer it will last, the denser and tastier it will turn out. I leave for the night.