Currant and Cassis Jelly

Summary

Ingredients

• 380 g currants, white
• 170 g currants, red
• 1 kg preserving sugar : (preserving sugar plus )
• 2 stems lemon thyme
• 300 ml grape juice, red
• 150 ml cassis

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Instructions

1. Sort the currants, wash them and strip them off the stalks. Boil the berries in a saucepan with 150 ml of grape juice until the berries are boiled, this takes about 15 minutes. Now pour everything through a fine hair sieve. Measure the juice, in my case it was 550 ml currant juice.
2. Let the juice cool down and pour it back into a large, wide saucepan, as it can overflow when boiling and it should bubble a lot. Add another 150 ml grape juice and 150 ml cassis to the currant juice. Wash the lemon thyme, remove the leaves and place in the saucepan. Fill everything up with the preserving sugar and stir well, this should boil for 4 minutes. Skim off the foam with a skimmer.
3. Make a gel test. To do this, drizzle some jelly on a small plate, if it becomes firm, it is gelled. If not, cook everything for another 1 - 2 minutes, adding citric acid if necessary.
4. Now put everything in prepared glasses, i.e. boiled glasses. Fill the glasses to the brim and cover them with foil (that`s how I always do it), close the lids tightly and turn them upside down for about 15 minutes. Turn the glasses over and let the jelly cool.