Ingredients 1 Servings
- Red currant berries 750 g
- Water 200 ml
- Potato flour Can be substituted with corn starch 2 tbsps
- Flydende Sød Apx. 60 ml pr 1000 g juice (or equivalent of about 500 g of sugar if using another sweetener)
- Wash the berries and put in them in a pot with stalks and everything.
- Put in 200 ml of water and boil for about 15 minutes, stirring often. Make sure all the berries are popped.
- Line a sieve with cheese cloth (or a clean dish towel) and place it over a bowl. Pour the berry mixture into the sieve and let it drain until no more juice comes through (½ to 1 hour).
- Mix 2 tablespoons of potato flour with 2 tablespoons of cold water. Make sure it is completely dissolved.
- Weigh the juice. Divide the weight by 16 and add that much in ml of Flydende Sød. Be careful as a little makes a lot of difference. Pour the potato flour mixture into the juice and pour everything into a clean pot.
- Heat while stirring. When it comes to a boil, turn down the heat and let it simmer for about 2 minutes.
- Pour the jelly into a sterilized glass.
- Close the glass and put in into the refrigerator. That is how easy it is to make homemade sugar-free red currant jelly.
Tags: condiment, condiment for game, condiment for meat, condiment for pork, jelly, red currant, red currant jelly
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