Red Currant Jelly with Lavender

For the currant jelly with lavender, rinse the fruit in cold water and drain. Pluck the currant from the stems. Bring to a boil in a saucepan with a little water and simmer over low heat for 4 minutes. Remove from heat and puree with a blender to a fine purée. Add the lavender flowers and now simmer for another 4 minutes.

Hang a large sieve in a pot and line with a straining cloth (muslin cloth). Pour in the fruit puree and strain or let drain for at least 4 hours.

Measure 500 ml of juice and mix with the jelling sugar and prosecco. Boil for 4 minutes until bubbling and do the jelly test. To do this, drip some of the juice onto a cold plate. If it becomes firm, the jelly is ready. If not, let the mixture cook a little longer.

Immediately pour the currant jelly with lavender into prepared twist-off jars. Place on a tea towel with the lid down and let cool.

Preparation Tip:

Ingredients for 4 glasses of 200 ml

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