John Myers
Currant Champagne Jelly
The perfect currant champagne jelly recipe with a picture and simple step-by-step instructions.
- 1000 ml Currant juice red or black
- 200 ml Sparkling wine
- 1 kg Preserving sugar for berries
- 300 g Fresh currants red and white
- Mix the currant juice (red or black berries) with the sparkling wine and place in a saucepan. Add the preserving sugar and briefly bring to the boil. Prepare 6-7 small jam jars. Clean them thoroughly and briefly pour boiling water into the jars and lids. Now distribute the fresh currants evenly on all glasses and pour the jelly over them. Fill the jars up to the brim and close quickly. Turn glasses upside down. As soon as the vacuum is created (lid arches slightly inwards), turn the jars the other way around. A great effect is created if you turn the glasses every now and then while they cool down. The currants are distributed throughout the glass and not only hang on the surface. Decorate the jelly jars as you like. label.
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