John Myers
Ingredients for 4 servings:
- 750 g currants, red
- 250 g currants, black
- 1 kg gelling sugar, 1:1
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
With red and black currants
Wash the red currants thoroughly and bring to a boil with 250 ml of water. Wash the black currants thoroughly and remove the stalks. After the red currants have boiled for about 10 minutes, place a cheesecloth in a large bowl so that all four corners extend over the edge. Place the red currants on top, lift the cloth, and collect the juice. This should make 800 ml of juice—otherwise, add more water. Pour the juice into a saucepan, mix with the preserving sugar, bring to a boil, and then add the black currants. After 4 minutes of boiling, begin ladling the jelly into the jars. Fill the jars to the brim, seal immediately, and turn upside down. (To prevent the jars from bursting, place them on a damp towel—this also makes cleaning afterward easier…)
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