John Myers
Currant Jelly from Red Currants
The perfect currant jelly from red currants recipe with a picture and simple step-by-step instructions.
- 1000 g Red currants
- 500 g Preserving sugar 2: 1
- 2 Branches Fresh mint
- 1 Pinches Ginger
- 1 Pinches Salt
- 250 ml Water
- Rinse the panicles briefly under running water. Then separate from the panicle with a fork. The other way around, you lose too much juice, as many berries are damaged when they are stripped.
- Put the currants in a large saucepan – should be able to hold at least twice as much – as it really foams a lot when cooked. Bring to the boil together with the water, the mint and the ginger (can also be fresher). Simmer on a reduced flame for 10 minutes and don’t forget to stir. In the meantime, rinse the glasses with hot water and place them on a damp tea towel. Everything will be going very quickly.
- Pour everything through a sieve and collect the juice. If you like it, you can squeeze the grapes a little more – that’s how I like it best. Using a measuring cup, fill up the juice to a liter with water.
- Mix the mixture with the preserving sugar and cook for 4 minutes. You only count cooking time when it is bubbling. Important! Skim off the foam in between, then the jelly will last longer and stir. Season to taste with a little salt.
- Pour the boiling hot jelly into the prepared glasses and turn them upside down. No, not you, the glasses. Label everything finely: create labels with the PC and stick them to the glasses with CONDENSED MILK. Holds great and can be easily removed when washing up.
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