Currant – Blackberry – Jelly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g currants, red
- 750 g blackberries
- 1 kg preserving sugar
- 1 lemon (s), the juice it
- 3 tablespoon cassis
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Rinse the currants, then drain them. Sort the blackberries. Bring both to a boil with 200 ml of water and cook until the berries burst. Place on a juice towel and drain well, then squeeze the towel out additionally.
- Measure out 750 ml of juice and mix with the preserving sugar and lemon juice in a large saucepan. Bring to the boil while stirring and let it simmer for 4 minutes.
- Stir in the liqueur and fill the jelly to the brim in glasses that have been rinsed with hot water.
- Sufficient for 7 glasses approx. 200 ml each.
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