Jelly of currants and raspberries
500 g of raspberries
500 g currant
700 g sugar
1 tsp (5 g) tartaric acid
Currants and raspberries are flooded with water and boil. The juice is filtered and mixed with sugar. Jelly is ready when the sample taken, placed on the edge of the plate gelled. Add tartaric acid and boil for another 2-3 minutes. Finished jelly is packed hot in containers.