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Blackcurrant jelly 'Mocca Perle'

updated

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Ingredients for 1 servings:

  • 700 ml blackcurrant juice
  • 200 ml sparkling wine (Mocca Perle)
  • 500 g gelling sugar (2:1)
  • 1 pack of citric acid

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious with coffee aroma

Measure 700 ml of blackcurrant juice and pour it into a large saucepan. Add the Mocca Perle sparkling wine. Add the gelling sugar and citric acid and mix everything together. Bring to a boil while stirring. Boil briskly for about 4 minutes according to the package instructions. Test for setting; add another sachet of citric acid if necessary and let it boil a little longer. Pour into jars while still hot and seal with screw-on lids.

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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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