Currant – red wine – jelly

Ingredients for 8 servings:

• 500 g currants, red
• 500 g currants, black
• 1 tsp cinnamon, ground
• 150 ml red wine
• 1.3 kg gelling sugar
• 1 lemon(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rinse the currants thoroughly and drain. Squeeze the lemon. Boil the berries with 250 ml water and the cinnamon for about 6 minutes, until the berries burst. Transfer to a cheesecloth and drain, then squeeze the juice well. Measure out 850 ml of juice (top up with water if necessary) and mix with the red wine, gelling sugar, and lemon juice in a large saucepan. Bring to a boil while stirring and simmer for four minutes. Pour the jelly into hot, rinsed 250 ml jars and seal tightly. Let stand upside down for five minutes, then turn and let cool. Enjoy!