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Balsamic jelly with currant juice

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Ingredients for 1 servings:

  • 200 ml balsamic vinegar
  • 300 ml juice (blackcurrant), black
  • 2 tbsp thyme, dried
  • 200 g gelling sugar, 2:1

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Briefly bring the balsamic vinegar and currant juice to a boil. Add the thyme and gelling sugar and simmer for 20 minutes. Immediately pour into the hot, rinsed jars and turn upside down for 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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