- 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.
- 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.
- Once you have your juice, weigh it.
- 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.
- Once you have hit the magic number pour into the jars, seal immediately and allow to cool at room temp.
- Once opened store in the fridge.
- Open the fridge apply liberally to ice cream, bread, well everything. Enjoy the taste of summer
- 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.