Cucumber confitur

1 serving


Wash the cucumbers, cut into wedges, remove the seeds and put in layers in enameled dishes, sprinkling with sugar (use only 200 g of sugar). Hold at room temperature for 12 hours. Then drain, pour boiling water, add red currant juice and cook over a low heat. When the mass is smooth, put the remaining sugar, mix and cook until the jelly is consistent. Put the ready-made confitur in cans. Preserve the drained juice, pasteurize and serve as dessert.