Jelly blackcurrant

30 g black currant

120 ml water

10 g sugar

5 g potato starch

Searched wash and we scald with boiling water black currant. Mash it and squeeze the juice. The juice, which we squeezed, you need to pour in a glass or enameled pot, and then put in the refrigerator.

Hot water pour the pulp and cook it for about 10-15 minutes. Strain it.

Cooled small portion of the filtered broth and bred in him the potato starch.

The rest of the broth is heated, add the sugar, stir and bring to a boil. Already in the boiling added, stirring gently, diluted with broth starch, bring again to a boil. Set on the edge of the plate and slightly cooled. Stirring, add the juice, which we recently pressed. Everything is thoroughly mixed.

Output: 100 ml