White currant jelly

Ingredients for 1 servings:

• 600 g currants, white (approx.)
• 200 ml water
• 1 point Gelfix 2:1
• 400 g sugar
• 2 pinches of citric acid or a little lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Simply wash the currants, then place them in the strainer attachment of the pressure cooker. Pour the water into the pot, insert the strainer insert. Close the pot, and after the water has evaporated, juice the berries for 12-13 minutes. Allow the steam to evaporate slowly. Remove the berries and collect the juice. The amount should be 750 ml. If not, you can top up with a little more apple juice or juice again. Mix the juice with the sugar, gelfix, and citric acid and bring to a boil. Boil briskly for at least 3-4 minutes. Pour into jars sterilized with hot water and turn them upside down until they tighten (not too long, or the jelly will hang over the top). Check that all jars are closed and store in a cool place.