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Currant wine jelly

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Ingredients for 1 servings:

  • 700 ml blackcurrant juice (unsweetened)
  • 300 ml wine, white, dry
  • 2 bags of Gelfix, Classic
  • 500 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Extracting juice from blackcurrants! You can, of course, also use store-bought, but make sure it’s unsweetened! Combine the blackcurrant juice and wine in a saucepan. First, mix the contents of the Gelfix sachet with 2 tablespoons of sugar, then stir into the juice and wine mixture. Bring to a boil over high heat. Once everything is bubbling while stirring, add the remaining sugar and bring back to a boil. Now boil for at least 3 minutes, stirring constantly. Remove from the heat, skim off any excess foam, and immediately pour into prepared jars! Seal the jars and turn them upside down for a few minutes.

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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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