Currant red wine jelly recipe – simple & aromatic
This jelly brings elegant flavors to the glass: red and black currants meet robust red wine, cinnamon, and cloves – a delicately balanced blend of fruit and spice. Ideal for a special breakfast, with cheese, or as a small gift from the kitchen. Easy to make – and a true taste sensation.

Ingredients for 5 glasses of 250 milliliters each
1 untreated lemon
1 kg red currants
500 g black currants
1 cinnamon stick
5 cloves
150 ml red wine
500 g gelling sugar 2:1
Shelf life: approx. 6 months
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.
← vorheriger Post: Make your own summer berry schnapps – fruity liqueur with a spicy note

The content of this article is from the book:
Nina Andres
Fruits in a glass –Jam, compote, juice, lemonade and liqueur
€14.99 [D] | € 15.50 [A] | CHF 21.90
ISBN: 978-3-572-08092-2
Bassermann Publishing
Preparing fine fruits with love. If you want to enjoy the taste of summer all year round, this book offers the perfect recipes for jam, compote, and liqueur. The author shares traditional family recipes and new creations, offers tips, and guides us through the lush garden of her childhood. Author Marie Melchior lives in Denmark and is a passionate cook. Her company, "Marie's Kitchen," delivered food to corporate and private parties. Today, she works as a food writer for several Danish magazines.