Raspberry Currant Jelly with Lemon Balm

Needs a little time, original.

(*) The recipe yields about four medium jam jars Pluck the currants from the stems. Select the raspberries.

Put them in a frying pan with the water and heat while stirring, but do not make.

Pour the fruit pulp into a jelly cloth and drain the juice. When cool, squeeze the mass heartily. Measure the indicated mass of juice, adding water if necessary. Allow the juice to bubble while stirring vigorously.

Add the jelling sugar and the juice of one lemon and let the whole thing bubble up again. Then boil for 4 minutes until bubbling. Remove from heat and stir until the foam has disappeared.

Add the lemon balm. Slit the vanilla stems lengthwise, scrape out the seeds and add to the jelly mold. Fill into clean jam jars while still as hot as possible and seal. Store in a cool and dark place.

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