Summary

Ingredients

• 750 g currants, red
• 750 g blackberries
• 1 kg preserving sugar
• 1 lemon (s), the juice it
• 3 tablespoon cassis
• 200 ml water

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Instructions

1. 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.
2. 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.
3. Stir in the liqueur and fill the jelly to the brim in glasses that have been rinsed with hot water.
4. Sufficient for 7 glasses approx. 200 ml each.