Redcurrant or Blackberry Paste

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2 lb/1 kg redcurrants or blackberries
  • Sugar
  • ½


Heat the currants or berries in water until they burst and are soft. Drain through a jelly bag and weigh the juice. Take an equal quantity of sugar and add to the fruit. Heat slowly, stirring all the time until the mixture is thick and dry. Put the paste into a baking tin and sprinkle with caster sugar. When cold and hard, cut into pieces with a knife, dip in caster sugar and store in a wooden