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This is a classic redcurrant jelly, and when we tasted it, we understand why!
- 1 kg of currants
- 700 g caster sugar
- 2 vanilla pods
Wash the clusters of currants and put them in a saucepan. Make the fruit "burst" over low heat for about 10 minutes with a glass of water. Add the caster sugar and the 2 split vanilla pods. Mix thoroughly and cook for 20 to 25 minutes.
Remove the vanilla pods, fill the hot pots and leave them turned on for 24 hours.
Store your jars of jam in a dry place, away from light.