John Myers
Ingredients for 1 servings:
- 600 g currants, red
- 400 g currants, black currants, alternatively jostaberries
- 400 ml water, possibly more or less
- 500 g gelling sugar, 2:1, adjust the amount to the amount of fruit juice
- 1 stalk(s) cinnamon
- 1 vanilla pod(s)
- 4 g citric acid
- 1 pinch of salt
- ½ tsp chili flakes (Pul Biber), or cayenne pepper, possibly less, season carefully
- 100 ml brandy, or less
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour
as a barbecue side dish, sauce addition, marinade or dressing seasoning
Wash the berries and remove the stems. Cook with a little water over medium heat for about 30-35 minutes. Line a kitchen sieve with a cheesecloth, pour the berries into it, and collect the juice. Squeeze out any remaining fruit with the cheesecloth. Bring the juice to a rolling boil with the cinnamon bark, vanilla pod, and the amount of gelling sugar specified by the manufacturer for about 3 minutes. Stir in the citric acid, chili flakes, brandy, and salt. Pour the jelly into sterilized twist-off jars. Tightly seal the jars with the appropriate screw caps and turn upside down for about 10 minutes, then turn them upside down and let cool. Tastes excellent with grilled beef steaks or as a fondue sauce/dip, etc.
Facebook Comments