Blackcurrant Jelly

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4lb ripe blackcurrants
  • 2½ pints Water
  • Sugar


    Simmer the fruit in one-and-a-half pints water, mash well. Strain through a clean, scalded jelly bag, or closely woven linen tea towel for ten minutes. Put pulp from the cloth back into the pan, add one pint of water and simmer for thirty minutes. Strain the pulp again and mix together the two extracts. Add lb sugar to each pint of juice and cook for five minutes. Pour into jars and seal as usual.