An easy recipe which gives great results! Blackcurrants are loaded with pectin so there shouldn’t be a setting problem.
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- 1.8 kg black currants
- 1.7 litres water
- 450 g sugar per pint of juice obtained.
- Wash the black currants and drain well.
- Pick over to remove any unsound fruit but do not remove the stalks.
- Put into a pan with the water and stew until soft and pulpy.
- Test for pectin.
- Strain through a jelly bag and allow to drip for three or four hours.
- Measure the juice and heat in a pan.
- Add lb (450 g) warmed sugar per pint of juice obtained, stirring until the sugar has dissolved.
- Bring to the boil and boil rapidly until the jelly sets when tested.
- Remove the scum.
- Pot and seal whilst still hot.