500 g whitecurrants, redcurrant or blackcurrants
1 1/2 dl water
1 cinnamon stick
1 piece of ginger the size of a sugar cube
1 star anise
2 tsp white wine vinegar
1 dl Dansukker Jelly Sugar Multi for each dl of strained liquid
Rinse the berries, then put them in a pan with the water and spices. Cover and simmer for about 15 minutes. Strain the mixture through a jelly cloth for 30 minutes. Clean the pan. Measure the liquid and pour it back into the pan. Add the vinegar and one decilitre of jelly sugar per decilitre of liquid. Boil for 30 seconds. Skim off any scum. Pour into warm, sterilised jars. Seal. Store in the refrigerator.
Currant jelly variation
Replace the spices in the recipe above with 2-3 tbsp cognac.
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