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Currant – Raspberry – Jelly

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Currant – Raspberry – Jelly

The perfect currant – raspberry – jelly recipe with a picture and simple step-by-step instructions.

  • 1 kg Red currant frozen
  • 500 g Frozen raspberries
  • 1 packet Preserving sugar 3: 1
  • 1 Pc. Fine sieve
  • 2 Pc. Glasses
  1. Put the berries in a large saucepan, bring to the boil, stirring constantly.
  2. Hang a fine sieve over a saucepan, cross out the purée I had exactly the amount of 1250 ml. Be sure to measure the juice. If necessary, simply weigh the preserving sugar accordingly.
  3. Boil the juice with preserving sugar for 3 minutes, stirring constantly.
  4. Put the jelly in the previously rinsed jars, close and turn upside down for 5 minutes. This is how the lid absorbs.
  5. I also like to use the jelly with Frankfurter-Kranz.
Dinner
European
currant – raspberry – jelly

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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.

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