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Currant jelly

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Ingredients for 1 servings:

  • 1 kg black currants, washed and stripped of the stalks
  • 500 g gelling sugar 2:1
  • 1 stalk(s) cinnamon
  • 2 cloves
  • 1 star anise
  • ⅛ liter cassis (or alternatively blackcurrant juice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the berries and spices with 300 ml of water for 5 minutes. Strain the berries through a sieve and collect the juice. Top up the juice with water to 875 ml. Add the gelling sugar and boil for 5 minutes. Add the blackcurrant. Then immediately pour into the prepared jars.

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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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