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Blackcurrant red wine jelly

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Ingredients for 1 servings:

  • 600 ml blackcurrant juice
  • 150 ml red wine, dry
  • 1 pack of citric acid
  • 1 kg gelling sugar, 1:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

For 4 glasses of approx. 275 ml each

Bring all ingredients to a boil in a saucepan, stirring constantly. Then, boil gently for about 4 minutes, stirring constantly. Pour the jelly into clean twist-off jars and seal immediately. Leave the jars on their lids for 5 minutes, then turn them upside down and let them cool. The jelly will keep for about 1 year if stored in a cool, dark place.

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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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