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Currant – Carrot – Jelly

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Ingredients for 1 servings:

  • 600 ml currant juice
  • 300 ml juice (carrot juice)
  • 1 kg gelling sugar, 1:1
  • lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Add a generous dash of lemon juice (to taste) to the currant and carrot juice. Combine it with the preserving sugar in a saucepan and bring to a boil. Boil gently for 4 minutes, test for settling, and then serve in jars! If this jelly is too sweet for you, you can try using a 2:1 or 3:1 preserving sugar, using the quantities indicated on the package. Good luck!

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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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