Rhubarb Jelly with Currants
Rhubarb jelly with currants is a recipe featuring fresh ingredients from the jelly category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg rhubarb
- 500 g red currants
- 1 vanilla pod
- 1 kg gelatine sugar (1:1)
Instructions
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1.
Wash the rhubarb, trim it and cut into small pieces. Place in a pot, add about 150 ml water and simmer gently for about 15 minutes. Pour through a sieve lined with a kitchen towel to collect the juice. Squeeze the cooled rhubarb to extract more liquid. Measure out approximately 600 ml of the liquid.
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2.
Rinse the currants and pick them from their stems. Split the vanilla pod lengthwise and add it, along with the rhubarb juice and sugar, to a large pot. Bring to a vigorous boil under constant stirring, then add the currants and continue boiling while stirring for about 5 minutes until bubbly (perform a gel test). Pour the jelly into heat‑washed twist‑off jars and seal tightly. Place the jars upside down for about 15 minutes, then flip them back over and allow to cool.
