Currant red wine jelly
- 600 ml black currant nectar
- 150 ml dry red wine
- 1 pack (1 kg) Preserving sugar
15 minutes
light
- 1.
- Nectar, red wine and Mix the preserving sugar in a large saucepan. Bring to the boil over high heat while stirring. Cook for at least 3 minutes, stirring constantly.
- 2.
- Pour the hot jelly into prepared twist-off jars and close immediately. Let cool upside down. Particularly tasty with cheese.
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