Description
A vibrant and flavorful homemade currant jelly, perfect for spreading on toast or pairing with cheeses.
Ingredients
Scale
- 2 kg Johannisbeeren (currants)
- 750 g Gelierzucker (2:1)
Instructions
- Wash the currants thoroughly under cold water to remove any dirt. Let them drain completely.
- Remove the stems from the currants to ensure a smooth texture.
- Steam the currants in a steaming basket over simmering water for about 15 minutes, releasing juice.
- Mix the freshly obtained currant juice with the Gelierzucker in a large pot and stir until the sugar dissolves.
- Bring the mixture to a vigorous boil over medium-high heat, stirring constantly for 4-5 minutes.
- Fill the prepared jars with the hot jelly, leaving a small gap at the top.
- Seal the jars tightly, invert them for a few minutes to create a vacuum, then turn upright and allow to cool completely.
Notes
Consider adding lemon juice or herbs for customization. Store in a cool, dark place. Open jars last about a month in the fridge.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg