Currant and Raspberry Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg currants, yellow
- 1 handful raspberries
- 150 ml white wine, dry
- 100 ml orange juice
- 100 ml water
- 500 g preservin suar, 2: 1
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Remove the currants from the stem, add the raspberries and boil the fruits in 100 ml of water and 100 ml of orange juice for 5 minutes. Let the fruit mass cool down and press it through a cloth. Boil the juice with the white wine, preserving sugar and lemon juice for about 4 minutes and pour it directly into glasses that have been rinsed with hot water. Turn the glasses upside down for about 10 minutes.
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