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Red Currant Jelly

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Red Currant Jelly

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

  • 2 kg Red currants
  • 1000 g Preserving sugar 2: 1
  • 1 Organic lemon
  • 8 Twist-Off glasses
  1. Rinse the jars and lids with hot water, wash the currants, remove the stems. Mix with the preserving sugar in a large saucepan and bring to the boil. If necessary, remove foam with a skimmer. Let cook for approx. 5-7 minutes. Stir constantly. Prepare another clean pot. Pass the mixture with the brisk Lotte into the 2nd pot (smallest holes). Heat again. Use a funnel and ladle to fill the glasses up to approx. 5 mm below the rim. Close immediately. In the chilled food, it can be kept for 6-8 months. Ideal for pancakes, baking cookies, sweetening sauces (game) and as a spread …
Dinner
European
red currant 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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