Raspberry and red currant marmalade
Boiled juice is ready for gelling if its drop does not spread on a cold plate. Store marmalade in cardboard boxes at room temperature.
Ingredients
Servings 10 servings- 500 g raspberries
- 500 g redcurrant
- 900 g sugar
- powdered citric acid - on the tip of a knife
Cooking
Step 1
Sort raspberries and currants, rinse, put in a saucepan and pour water so that it only covers the berries. Put on fire and cook until softened.
Step 2
Throw on a fine sieve and wipe. Put the resulting thick juice on a slow fire and reduce by half.
Step 3
Add sugar, citric acid and cook, skimming continuously, for 35–40 minutes.
Step 4
Pour into flat molds in a layer 2.5-3 cm thick and leave overnight at room temperature. Cut into equal cubes, each roll in sugar.