Currant jelly

Ingredients for 1 servings:

• 1 ½ kg currants (red or white)
• 500 g gelling sugar, 3:1
• 3 tbsp coffee beans
• 2 tbsp brandy or wine distillate

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with coffee beans

Wash the currants and remove the stems. Bring to a boil in a saucepan with 500 ml of water. Bring the water to a boil, cover, then simmer uncovered for about 15 minutes, until all the berries have burst (careful, it will foam, use a sufficiently large pan!). Line a large sieve with a damp tea towel and hang it over a large container. Pour the cooking liquid into it and let it drain. Place the coffee beans in a tea strainer, seal the lid, and measure out 1.25 liters of the still-hot juice and let the coffee beans steep for 20 minutes. Mix the cooled juice with the gelling sugar in a large saucepan, add the coffee beans, and quickly bring to a boil while stirring. Boil briskly for about 4 minutes, stirring continuously. About one minute before the end of the cooking time, add the wine distillate. Pour the liquid up to the brim into hot, rinsed jars. Remove a few coffee beans from the tea strainer and divide them between the jars. Seal the jars and turn them upside down for about 5 minutes. Turn them over frequently while they cool to distribute the coffee beans.