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Redcurrant jelly

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Ingredients for 1 servings:

  • 1 kg currants, red
  • 150 ml red wine, dry
  • 500 g gelling sugar 2:1
  • ½ lemon(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and deseed the currants, bring to a boil with about 200 ml of water, boil for about 5 minutes, then strain through a tea towel. Combine the currant juice (600 ml) with the lemon juice and red wine with the gelling sugar and bring to a boil, then simmer for 4 minutes. Immediately pour into well-rinsed jars, close the jars, and turn them upside down for a few minutes. The red wine gives the jelly a wonderful dark red color.

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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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