Blackcurrant Jelly

madnad

Blackcurrant Jelly

Ingredients

  • 900g Blackcurrants (washed)
  • 850ml Water
  • *450g Caster Sugar (per pint of juice extracted)

Directions

1. Add the blackcurrants into a large pan with the water
2. Stew gently until the fruit is soft and pulpy
3. Place the mixture into a jelly bag and allow to strain into a clean pan for several hours. Do not, however tempting it may be, squeeze the bag. If you do, tiny particles of fruit pulp will enter the juice and make it cloudy
4. Measure the volume of the juice and pour into the preserving pan. Add in 450g for every pint of juice.
5. Stir over a gentle heat until all the sugar is completely dissolved, then turn the heat up.
6. Continue to boil the mixture until it reaches setting point (104°C/220°F). Test that set has been achieved by add a teaspoon full of mixture to a plate that has been in the freezer.
7. I the top wrinkles, then set has been achieved. If not, turn the heat back up and continue to boil at setting point for a few minutes and test again.
8. Pour the jelly into warmed sterilised jars and secure the lids so that it forms an air-tight seal as it cools
9. Once cooled, label and store unopened in a cool dark cupboard for up to 12 months. Once opened, keep refrigerated and use within 4-6 weeks
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