Black Currant Preserve

Ingredients

• 1 kg black currants
• 50 g sugar
• gelatinous sugar (1:1)
• 1 lemon (juice)

Instructions

1. 1.

   Clean jars and lids thoroughly: sterilize in a pot of boiling water for about 10 minutes and let them drain on a clean towel.

2. 2.

   Wash the currants, pat dry, and use a fork to separate the berries from the stems. Place the fruit with the sugar in a large pot and mix well. Cover and let steep for about 2 hours until enough juice has formed, stirring occasionally.

3. 3.

   Heat wash the lemon, dry it, and squeeze out the juice. Add the lemon juice to the currants. Then bring to a boil while stirring and cook for 4 minutes over medium heat. Pour the hot preserve into the jars, seal immediately, place on the lids, and let cool for about 15 minutes before turning the jars upside down to cool completely.