Currant red wine jelly recipe – simple & aromatic

Here’s how to prepare it:

Wash and dry the lemon, grate the zest, and squeeze out the juice. Sort the currants, rinse them, and pluck them from the stalks.

Cook the berries with 500 milliliters of water, the lemon juice and zest, the cinnamon stick and the cloves for about 20 minutes until the berries burst.

Line a sieve with a fine cloth (such as cheesecloth or a muslin cloth) and place it in a large bowl. Pour the berry mixture into the cloth and let it drain. Once cooled, press firmly using the cloth to remove excess juice. Measure out 750 milliliters of juice.

Combine the currant juice and red wine in a large saucepan, stir in the gelling sugar, bring to a boil, and simmer for 4 minutes, stirring constantly. Skim off any foam and test for settling.

Immediately pour hot, filling the prepared jars to the brim, seal, and place upside down on a damp cloth for 5 minutes. Allow to cool.