John Myers
Ingredients for 1 servings:
- 4,000 g currants (stalks)
- 2,000 ml water
- 2,000 g sugar
- 1 pack of preserving aid
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Wash and remove the stems from the currants. Drain well. Place them in a saucepan and mash them with a potato masher. Add the water, bring to a boil, and simmer for about 20 minutes. Filter the fruit pulp through a cheesecloth. Weigh or measure the resulting juice and mix it with the sugar. 1 kg (1 liter) of juice requires a maximum of 650 g of sugar. Bring the juice and sugar to a boil over high heat, then skim off the foam. Stir the preserving agent into the juice while it is no longer boiling. Pour the hot juice into bottles and seal them immediately. Chefkoch.de’s recipe update: Gabriele’s great-grandmother’s recipe states that she only sealed the bottles when the juice had cooled. According to modern knowledge, it is better to do this when the juice is still hot. Therefore, the recipe has been changed at this point.
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