Currant vanilla jelly
Pour the extracted juice into a large saucepan and add the sugar, pectin and lemon juice as well as the vanilla pod sliced down the middle to the mixture. Bring to a boil while stirring. Test firmness, remove the vanilla pod and pour into jars.
You can test the firmness of your jelly by pouring a teaspoon of jelly onto a cold plate. Wait 1 minute. If the jelly is solid, it can be poured into a jar.
- 1.5 kg currants (red, black or white)
- 1 kg sugar
- 1 teaspoon of lemon juice
- 1 vanilla pod (4 cm)