Blackcurrant jelly

Blackcurrant jelly

By
From
Deep South
Makes
2–3 x 450g jars
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
1kg blackcurrants
caster sugar

Method

  1. Wash the blackcurrants and drain well. Place in a deep, heavy-based pan with just enough water to cover. Bring to the boil and simmer for 15–20 minutes, until they are pulpy and have burst their skins. Allow to cool a little, then pass through a muslin-lined sieve placed over a bowl, using a ladle to push all the juice through.
  2. Weigh the juice and add it to a heavy-based pan with an equal weight of sugar. Bring to a rapid boil, stirring all the time to prevent scorching. Cook, still stirring, until it measures 105°C on a sugar thermometer. This will probably take 10–15 minutes. Once you hit the magic number, pour the jelly into sterilised jars.
  3. Seal the jars and process immediately in a hot waterbath for 30–45 minutes. Store in a cool, dry place; it will keep for 6–9 months.
Tags:
American
Southern cooking
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