Crowd jelly recipe (Johannisbeergelée)

Clean the currants without removing the tails.

Ingredients to make rod jelly (Johannisbeergelée):

2. Put them in a saucepan with water that covers in the middle of the volume of the fruit.

3. Raise the temperature gradually until the currants burst.

4. Turn off the heat and let stand for 10 minutes.

5. Filter the currants using a very thin strainer or better a cotton cloth (we use a diaper of those before).

6. Do not press the currants to get more juice.

7. The jelly would come out cloudy.

8. The dough of currants that will subtract can be used to make jam.

9. After obtaining the juice of the currants, we will have to proceed to cook it.

10. It is advisable to boil small amounts, since it jelly thus obtained will be tastier and aromatic.

11. 0.5 kg of sugar and 0.5 lt of currants yet still hot.

12. Put the sugar in an adequate saucepan and heat it stirring continuously until it gets liquid and begins to yellow.

13. Dump the hot currency juice, give a boiling short of 2 to 3 minutes.

14. Remove from heat and let stand for a moment and pack up hot in very clean jars.

15. Leave the least possible space between the jelly and the edge of the bottle.

16. Jelly jars are usually closed with cellophane paper and a gum.