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Currant red wine jelly à la Gabi

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Ingredients for 1 servings:

  • 1 kg red currants
  • 500 g black currants
  • 1 tsp ground cinnamon
  • 250 ml water (250 ml – 375 ml)
  • 200 g sugar
  • 125 ml red wine, dry
  • 1 kg gelling sugar
  • 3 tbsp lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Boil the currants with cinnamon, water, and sugar until they burst, then strain the juice through a cheesecloth. Combine 1 liter of juice with red wine and gelling sugar, bring to a boil while stirring, add the lemon juice, and simmer for 8-10 minutes. Test the setting time by removing any foam from the surface of the jelly. Pour the jelly into prepared jars and seal immediately.

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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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