Blackcurrant Jelly

Blackcurrant Jelly
Recipe type: Jelly
Cuisine: British
  • 2.75kg (6 lbs) black currants
  • Sugar
  • 1.2l (2 pints) of water
  1. Place the fruit and the water in a preserving pan and cook at a simmer until the currants are tender.
  2. Use a potato masher or similar tool to completely mash the currants.
  3. Pour the mashed currants and water into a jelly bag and hang it over a large bowl.
  4. Leave the bag to drip for about 12 hours (over night is ideal).
  5. Measure the juice you have collected, and weigh out sugar at the rate of 450g (1 lb) of sugar for every 600ml (1pint) of juice collected.
  6. Put the juice and sugar into a cleaned preserving pan and, stirring all the time, dissolve all the sugar and bring to the boil.
  7. Continue boiling until the jelly will set when tested.
  8. Skim if necessary.
  9. Pour into prepared jars.

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