Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 600 ml black currant juice
- 150 ml red wine, dry
- 1 packet citric acid
- 1 kg preserving sugar, :
Print Recipe
Pin Recipe Instructions
- Bring all ingredients to a boil in a saucepan while stirring. Then let it simmer for about 4 minutes, stirring constantly.
- Pour jelly into clean twist-off jars and close immediately. Place the jars on the lid for 5 minutes, turn them over and let them cool down.
- If stored in a dark and cool place, the jelly will keep for about 1 year.
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