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Blackcurrant Jelly
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
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1.7
litres water
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450
g
sugar per pint of juice obtained.
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Wash the black currants and drain well.
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Pick over to remove any unsound fruit but do not remove the stalks.
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Put into a pan with the water and stew until soft and pulpy.
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Test for pectin.
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Strain through a jelly bag and allow to drip for three or four hours.
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Measure the juice and heat in a pan.
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Add lb (450 g) warmed sugar per pint of juice obtained, stirring until the sugar has dissolved.
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Bring to the boil and boil rapidly until the jelly sets when tested.
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Remove the scum.
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Pot and seal whilst still hot.