Currant Jelly

For the currant jelly, strip the currant, wash and boil with the sugar, cinnamon bark and cloves in water until the currant has burst open.

Then press the currant through a cloth and collect the juice. Measure out 1 L of the juice. Now mix this with red wine, lemon juice and the preserving sugar and bring to the boil.

Let it boil for about 15 minutes, stirring constantly and skimming off the foam. Pour everything into clean jars and seal well immediately.

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