Currant Jelly Vanilla

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg currants, (or 900g currants + 00g strawberries)
1 lemon (s)
500 g preservin suar, 2: 1
2 packs vanilla sugar (or the pulp a vanilla pod)
1 pinch (s) salt

Instructions

Wash the currants and remove the stalk using a fork; Drain in a colander.
Put the fruits in a saucepan and mash a little. Add the preserving sugar, vanilla sugar, lemon + salt and bring to the boil.
Press the mass through a sieve, bring to the boil briefly and cook on a low level while stirring for about 2-3 minutes, then pour directly into glasses.
(Attention: boil the jars beforehand and close them immediately after filling)
Turn the closed jars upside down for approx. 5 minutes, then turn them over and let them cool down (the lid must pull in so that it can be kept longer)
Tip: instead of pressing the currants through a sieve, you can of course boil them in a juicer if you have one. It`s a little easier and the yield is a little more.
I`ve got 8 glasses, but that depends on the size of the glasses.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.