Anne Willan

Pâte de Cassis

Black Currant Jellies

Preparation info
  • Makes

    750 g

    fruit jellies
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

‘Pâte de framboises’ is made in the same way as ‘pâte de cassis’, by substituting raspberries for the black currants.

Ingredients

1 kg black currants

Method

Lightly oil the pan. Put the black currants in a pan, cover and simmer until the fruit can be easily mashed to a pulp. Remove from the heat and push through a drum sieve. Return to the pan, stir in the sugar and heat gently until dissolved. Boil for 20—25 minutes, stirring constantly with a wooden spoon