Summary

Ingredients

• 600 ml black currant juice
• 150 ml red wine, dry
• 1 packet citric acid
• 1 kg preserving sugar, :

Print Recipe Pin Recipe

Instructions

1. Bring all ingredients to a boil in a saucepan while stirring. Then let it simmer for about 4 minutes, stirring constantly.
2. 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.
3. If stored in a dark and cool place, the jelly will keep for about 1 year.