Currant and rosehip jelly

Ingredients for 3 servings:

• 500 g currants, red, strained
• 300 g rosehip pulp
• 200 ml red wine
• 1 vanilla pod(s) or three packets of vanilla sugar
• 1 shot of brown rum, 54%
• 500 g gelling sugar 2:1

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

refined with red wine and vanilla

Boil the currants (approx. 600g shredded) in a little water and press them through a food mill or sieve; this yields approx. 500g. Since I use the currants fresh, I used rosehips from wild roses, which ripen earlier than the small, regular rosehips. If you’re using currants that were frozen in the fall, you can of course use regular rosehips. Cut off the stems and blossoms from the rosehips, then halve them and boil them in a little water for about 30 minutes until soft. Then press these through a food mill or sieve. If you’re impatient, you can also chop them (without the blossoms and stems) in a good blender; this preserves more vitamins, but you’ll always have a few of the seeds left over. Add approx. 300g of these to the currant puree and make up to 1kg with red wine. Add the seeds of one vanilla pod or the vanilla sugar, the rum, and the gelling sugar and boil briskly for four minutes according to the package instructions. Caution: Use a large pot, as the currants will foam considerably. Continue boiling until the foam disappears. Once the jelly has set, pour it into prepared, sterilized twist-off jars. Tip: The currants mean you can skip the lemon, and since my currants always set very strongly, I dilute them in the meantime so the jelly isn’t too stiff.