Sweet from red and white currants.
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Sweet from red and white currants - Snežana Kitanović - Recipes and Cookbook online
Sweet from red and white currants.
- 250 gr. sugar
- 250 gr. red and white currants
- water
- Gently separate the currants from the stalks and wash them.
Pour sugar into a saucepan, cover with water, just enough to dissolve the sugar, put on the stove to boil and then add the currants.
Let it boil, then reduce the temperature and cook.
Do not stir, just shake the pan a little and occasionally skim off the foam.
Sweet is cooked when the syrup is thick enough when it falls from the spoon in big heavy drops or if you put a spoonful of syrup on a tray, let it cool a little, and then make a line with the tip of the spoon and the line stays.
When it is cooked, remove it from the stove, cover it with a damp cloth and let it stand for 10-12 hours at room temperature.
Pour the sweet into clean and dry jars and seal well.
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