Blackcurrant and cassis jelly

Ingredients for 1 servings:

• 380 g currants, white
• 170 g currants, red
• 1 kg gelling sugar 1:1 (gelling sugar 1 plus 1)
• 2 sprigs lemon thyme
• 300 ml grape juice, red
• 150 ml blackcurrant

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Sort and wash the currants, and remove the stems. Boil the berries in a saucepan with 150 ml of grape juice until the berries are completely cooked; this takes about 15 minutes. Now pour everything through a fine sieve. Measure the juice; in my case, it was 550 ml of currant juice. Let the juice cool and pour it back into a large, wide saucepan, as it may overflow during cooking and should bubble vigorously. Add another 150 ml of grape juice and 150 ml of blackcurrant to the currant juice. Wash the lemon thyme, strip off the leaves, and add to the saucepan. Top everything up with the gelling sugar and stir well. This should now boil briskly for 4 minutes. Skim off the foam with a slotted spoon. Test for settling. Drizzle a little jelly onto a small plate; if it sets, it has set. If not, boil everything for another 1-2 minutes, adding citric acid if necessary. Now pour everything into prepared jars (i.e., boiled jars). Fill the jars to the brim and cover with foil (that’s what I always do), tightly seal with the lids, and turn upside down for about 15 minutes. Turn the jars upside down and let the jelly cool.