Currant jelly, cranberries, blueberries, gooseberries

1 serving


go through the berries, rinse and squeeze the juice. cook, strain, add sugar and boil. dilute the starch with water and pour into boiling syrup, stirring, brew, simultaneously infusing juice, then pour sugar into jelly and cool quickly. with this cooking method, the color, smell of berries are preserved and vitamins are less destroyed