White currant jelly

Ingredients for 1 servings:

• 1,500 g currants, white
• 350 ml water
• 100 ml white wine
• 2 cloves
• 1 tbsp vanilla powder
• 400 g gelling sugar 3:1

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 54 minutes

for 5 to 6 clean and boiled screw-top jars, depending on the size

You will also need 5 to 6 (depending on size) clean, boiled screw-top jars. Wash the currants. If desired, you can easily strip them from the stalks using a fork. This is not necessary, however, as everything will be pressed through a cheesecloth afterwards anyway. Place the washed berries in a large pot with water, white wine, cloves, and ground vanilla. Bring to a rolling boil, and simmer for about 10 minutes, stirring occasionally. Place a sieve in a large bowl and line the sieve with cheesecloth or a linen cloth. Slowly empty the pot over the sieve, making sure the berries stay in the cloth. Allow to cool slightly. Then gather the cloth like a bag, twist it, and wring out the juice (I got about 1.2 liters of juice from the above quantities). Return the juice to the pot, stir in the preserving sugar, and cook according to the package instructions while stirring. Test for settling. Fill the finished, boiling-hot jelly neatly and to the brim into the jars and screw the lids tightly. I place the jars upside down on a damp tea towel for a while; opinions differ as to whether this is necessary. I just do it this way.