Currant Gooseberry Jelly

Name: Currant Gooseberry Jelly
Cook time: 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 750 g Currants; 1 kg red gooseberries; 1 package/s Bourbon vanilla sugar; 1 pck. (à 1 kg) Gelling sugar (1:1); 5 Glasses (approx. 300 ml each)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

750 g Currants
1 kg red gooseberries
1 package/s Bourbon vanilla sugar
1 pck. (à 1 kg) Gelling sugar (1:1)
5 Glasses (approx. 300 ml each)

Directions

1
Wash the currants and gooseberries. Strip currants from the panicles. Put berries in a pot, add 250 ml water. Bring to the boil covered and simmer for about 10 minutes. Press the compote through a sieve and collect the juice. It should produce 1 litre juice, let it cool down.
2
Mix juice, vanilla sugar and jam sugar in a large pot. Boil for 2-4 minutes while stirring constantly (gelling test!). Skim off any foam from the jelly. Fill jelly immediately into hot rinsed glasses with twist-off lids and close them tightly. Place the jars on the lids for about 5 minutes, turn them over and let them cool down.