Currant Jelly

Ingredients

• 1 kg red currants
• 0.125 l water
• 50 g sugar
• gelatin powder (ratio 1:1 to the extracted juice)

Instructions

1. 1.

   Wash the currants, strip them from the stems with a fork and bring to a boil with sugar and water while stirring. Pour the fruit with juice into a sieve lined with a cloth and let it drain well in a pot; do not press the fruit too hard.

2. 2.

   Weigh the juice and add an equal amount of gelatin powder to a pot. Bring to a boil while stirring, then simmer for another 4 minutes. Pour the hot jelly into jars. Seal the jars carefully immediately, place them on their lids and let cool for about 15 minutes before turning them upside down to finish cooling.