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
Print Recipe
Pin Recipe 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.
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