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Currant jelly

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Ingredients for 1 servings:

  • 1 ½ kg currants, red
  • 2 packs of gelling sugar 2:1
  • ½ liter cloudy apple juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the currants and cook in a large pot until soft. Then pass them through a food mill and let the resulting juice cool. Add the apple juice to the currant juice to make 1.5 liters of liquid. Return the liquid to the pot. Stir in the gelling sugar according to the package instructions and cook the jelly. Pour the jelly into prepared, sterilized jars and immediately seal tightly. This makes 9 jars (210 ml each).

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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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