Currant jelly

Ingredients for 1 servings:

• 1 liter of blackcurrant juice, preferably fresh from the juicer
• 1 kg preserving sugar
• 2 lemons

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

I prepare the juice in a juicer without adding water. 1.5 kg of currants yield about 1 liter of juice in my steam juicer. If you don’t have a juicer, you can also gently boil the berries and then run them through a cheesecloth. This will take a little longer, and the currants must be deseeded first. Heat the preserving sugar in a large saucepan until it caramelizes slightly. Be careful that it doesn’t get too brown, as this will quickly become bitter. It should only be a light brown. Now add the currant juice and the juice of the two lemons. Be careful, it will splatter! Boil the juice while stirring. After about 10 minutes, do a gel test. Simply pour a drop onto a plate with a spoon. 10 minutes is usually enough, but it depends on the ripeness of the berries. I always pick the berries for the jelly as soon as they turn red. The riper the berries, the lower the pectin content, and then it may take a little longer. Pour the jelly into glasses while it is still hot.