Black currant jelly with cassis liqueur

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the currants and pluck them with a fork from the stems into a pot. Add 3/8 litres of water, bring to the boil and boil for about 15 minutes. Put gauze cloth in a sieve, put the hot berries on top and collect the juice in a bowl. Let it cool down a little. Measure out 700 ml of juice. Remove 2 tablespoons of the weighed sugar and mix with the contents of a bag of Gelfix. Wash the lemon thoroughly and peel the peel thinly.

2. 2

   Mix currant juice, cassis liqueur, lemon peel and cinnamon stick with the Gelfix. Bring to the boil over high heat while stirring constantly. When it is bubbling, add the remaining sugar and bring to the boil again while stirring. Leave to boil for 1 minute while stirring, remove from the heat immediately. Use a skimmer to remove the lemon zest and cinnamon stick. Skim off the foam and fill the jelly into the prepared glasses using a preserving ring. Close with moistened cellophane and tie up