Currant vanilla jelly

Inspiring recipes

 

Currant vanilla jelly

Ingredients

  • 1.5 kg currants (red, black or white)
  • 1 kg sugar
  • pectin
  • 1 teaspoon of lemon juice
  • 1 vanilla pod (4 cm)

Directions

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.