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Blackcurrant Jelly

By Jen G on 30th Jun, 2015

Blackcurrant Jelly

Method

  1. Wash your blackcurrants and drain well. Place in a deep heavy bottomed pan with just enough water to cover the blackcurrants. Bring to a boil and simmer 'til all pulpy and the fruit has burst all its skins and become soft. About 15-20 minutes.
  2. Allow to cool a little and then you need to hang it to allow the juice to drip out but the pulp to stay separate. Place your cloth over a bowl and pour the contents of the pan into it. Gather up all the edges of the cloth and tie tightly with string to you have a bag of lovely blackcurrants. Suspend over the bowl by tying the string around a cupboard door handle or suchlike and allow to drip. For hours. Overnight preferably. You can use a fine sieve for this if you really have to, but cloth is better.
  3. Once you have your juice, weigh it.
  4. Add to a pan with the same weight of sugar and bring to a rapid boil, stirring all the time so no burnt bits. Keep stirring and cooking till a thermometer reads 105 deg C, which can take a while. Have patience.
  5. Once you have hit the magic number pour into the jars, seal immediately and allow to cool at room temp.
  6. Once opened store in the fridge.
  7. Open the fridge apply liberally to ice cream, bread, well everything. Enjoy the taste of summer

Recipe Notes

  • Serve with rich meats like lamb and duck.
  • Use the jelly on pretty much every dessert - from bases for tarts to rice pudding and ice cream.
  • This recipe works with other berries too - experiment to your heart's content.
summer  / gluten free  / fruit  / dessert  / berries
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