Summary

Ingredients

• 600 ml currant juice
• 300 ml juice (carrot juice)
• 1 kg preserving sugar, :
• Lemon juice

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Instructions

1. 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!