Marmalade from currant for dessert
currant 1 kg
sugar 2.5 cups
water 2 tbsp.
Berries of a currant to sort out, remove cuttings and leaves, to wash out from a dust. Fold the clean berries in a saucepan and add water to the recipe. Cook berries until the time when the currant is boiled. Blender the berries in the water. Pass the shredded mixture through a sieve to remove the remaining large skins and bones.
Add sugar and rub again. Boil the currant syrup to the density in the same way as the jam. Drizzle currant syrup on a cold plate. The syrup is ready, if the drop does not spread, but retains its shape.
Pour the syrup over the molds or into one large mold. You can use molds for cupcakes, for figured ice. When the marmalade of currant dries and becomes thick, cut it with a sharp knife into pieces or lay it on the dish as a whole. Sprinkle with sugar.
