John Myers
Currant Jelly
The perfect currant jelly recipe with a picture and simple step-by-step instructions.
- 500 g White currants
- 300 g Preserving sugar 2: 1
- 0,5 Lemon, juice from it
- 1 tsp Ginger bread spice
- White wine
- 2 tbsp Water
- Wash the currants, pluck from the panicles, bring to the boil with 2 tablespoons of water and simmer for about 5 minutes.
- Squeeze the currants through a clean tea towel and collect the juice.
- Fill up the currant juice with enough white wine that there is a good 500 ml of liquid.
- Bring the currant juice and lemon juice together with the gingerbread spice and the preserving sugar to the boil while stirring, and let it simmer for about 4 minutes.
- Fill into storage jars that have been rinsed with hot water, close them tightly and let them cool upside down.
A notice:
- A special treat during the (pre-) Christmas season … and a greeting from the kitchen that you are welcome to bring with you …
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