Currant Jelly Vanilla

Ingredients for 1 servings:

• 1 kg currants (or 900g currants + 100g strawberries)
• 1 lemon(s)
• 500 g gelling sugar, 2:1
• 2 packets of vanilla sugar (or the pulp of a vanilla pod)
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Wash the currants and remove the stems with a fork; drain in a sieve. Place the fruit in a saucepan and mash lightly. Add the gelling sugar, vanilla sugar, lemon juice, and salt, and bring to a boil. Press the mixture through a sieve, bring to a boil briefly, and simmer on low heat for about 2-3 minutes while stirring, then pour directly into jars. (Note: Boil the jars first and seal them immediately after filling.) Turn the sealed jars upside down for about 5 minutes, then turn them over and let them cool (the lid needs to shrink to ensure a longer shelf life). Tip: Instead of pressing the currants through a sieve, you can also boil them in a juicer, if you have one. This is a bit easier, and the yield is slightly larger. I made 8 jars, but it depends on the size of the jars.