Raspberry and red currant jam together for the winter

Red currant is a very healthy berry, but quite sour. To get a really tasty red currant blank, sometimes you need to break your head in search of the right recipe. We suggest combining currants with raspberries: raspberries will give off their aroma and soften the sharp currants. A fairly large amount of sugar contributes to the formation of a dense jelly. A spoonful of this jelly will decorate any dessert and add a fragrant sweet and sour note.

The perfect combination for making delicious jelly is the combination of raspberries and red currants. According to their taste characteristics, these berries perfectly complement each other and create a wonderful tandem. Since when added sugar, currants release substances that cause the jelly to freeze, it goes well with liquid raspberries. The result is a fragrant sweet and sour jelly.

We bring to your attention a recipe for a delicious and aromatic jam, which consists of the perfect combination of berries: raspberries and red currants. They complement each other as best as possible with their taste: the aromatic sweet taste of raspberries and the sourness of red currants.

Appetizing and slightly sour raspberry and currant jelly will be a great treat for aunts and adults. This jelly goes well with pancakes, pancakes, pies. In addition, you can eat this jelly with toast or without any additives at all.

To make thick jam from raspberries and red currants, it is important to know one secret: currant berries must be grated through a sieve not at the very beginning, but during the cooking process, because pectin is found in the pulp of the berries.There is enough pectin in red currants, so the jam will harden well with the addition of raspberries.

An interesting combination of red berries with a pleasant sourness. Sufficiently thick jam is obtained due to natural pectin, which contains currants. Grind the berries into a homogeneous and appetizing preparation, which is very pleasant to open in winter and enjoy every spoon.

Currants are rubbed with sugar, and raspberries through a sieve. Next, the berries are mixed and boiled for 5 minutes. The jelly is left until it cools completely, after which it is laid out in banks and rolled up.