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Red / Black Currant Jelly

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Red / Black Currant Jelly

The perfect red / black currant jelly recipe with a picture and simple step-by-step instructions.

  • 2 kilo Red or black currants
  • 2 pck Preserving sugar 2: 1
  1. Wash the currants and place them with the stem in a juicer. Juicing the berries produces about 1.5 liters of juice. Then stir in 2 packs of preserving sugar, 4 min. Bring to the boil in hot rinsed glasses. Delicious!!!
Dinner
European
red / black currant jelly

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Written by John Myers

Professional Chef with 25 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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