Currant – Carrot – Jelly
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 ml currant juice
- 300 ml juice (carrot juice)
- 1 kg preserving sugar, :
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Add a generous dash of lemon juice (to taste) to the currant and carrot juice. Put the preserving sugar in a saucepan and bring to the boil. Let it boil for 4 minutes, make a gelling test and then put it in the glasses! If this jelly is too sweet for you, you can try it with preserving sugar 2: 1 or 3: 1, quantities then as described on the package. Good succeed!
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