Black currant syrup

1 . Stage

Pour the black currants and sugar in layers in a jar. Cover with polyethylene lid and put in a dark place for at least three weeks. During this time, the currants will give juice. You can easily forget about currants for a longer period, for me this jar was waiting for a month and a half. This time I have not included in the estimated cooking time.

2 . Stage

In a wide bowl shake out the contents of the jar, ie currants, syrup, undissolved sugar.

3 . Stage

Bring to a boil, and cook over low heat for about 20 minutes, stirring occasionally.

4 . Stage

Then remove all the berries from the syrup, they can be used to make confit.

5 . Stage

Once again bring the syrup to a boil, let it simmer for about ten minutes, then cool it down a bit. The consistency of the syrup is a rather thick, fragrant liquid, with a slight tinge of wine.

6 . Stage

And pour into sterilized bottles, the syrup can be stored at room temperature.

7 . Stage

We beat the berries with a blender (I added the juice squeezed from a lemon to the berries, but this is not necessary), you get a kind of confit or jam, it is difficult to give an acceptable name, it can be used as a filling or to make desserts.