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Fresh blackcurrant jelly
Preparation info
- Makes
3
jars (roughly 1 kg ) - Difficulty
Easy
Appears in
Published 2013
This old-fashioned preserved jelly is great for spreading on fresh bread, toast, scones and for filling cakes and pastries. It is easy to do half ajar in one sitting.
Ingredients
1 kg 1 litre 450 g
Method
Pick over the fruit and remove any damaged berries, but don’t worry about the soft green stalks. Wash the blackcurrants and drain well. Put the fruit in a large pan with the water and bring to the boil. Reduce the heat and simmer for 20-30 minutes, or until very soft.
Strain through a sieve lined with a new J Cloth, folded in half, or through a jelly bag, for 3-4 hours into a large bowl