Redcurrant Jelly

How to make it

1. 1

   Remove the stalks from the berries, fill them into a crock and place it in a pot with water; cover the crock and boil until the berries have released their juice well.

2. 2

   Pour into the straining bag and let it hang until the next day; measure the juice.

3. 3

   For each litre take 1 kg sugar and 1¼ dl raspberry juice as well as 1 vanilla pod.

4. 4

   Boil slowly, skimming well throughout; test on a plate to see whether it has set.

5. 5

   Then fill into cups or glasses rinsed with cold water. Let stand a couple of days; cover with parchment paper.