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Currant jelly with nectarines

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Ingredients for 4 servings:

  • 900 g nectarine(s), peeled and chopped
  • 700 g currants, red
  • 1 packet of gelling sugar (3:1)
  • 300 ml water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the currants to a boil with approximately 300 ml of water and simmer on high for 3 minutes. Press the cooked currants through a sieve or cheesecloth. The resulting liquid should be 600 ml; if necessary, the juice can be thinned with a little water. Then, in a large saucepan, combine the nectarine pieces with the currant juice and the gelling sugar. Bring to a boil while stirring and simmer for 4 minutes. Then pour the mixture into jars rinsed with hot water. Depending on the size of the jars, you’ll get between 4 and 6 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.

Pesto Rosso

Currant jelly with nectarines