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Blackcurrant jelly

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Origin of dish:  Exotic
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 35 minutes

    For 5 pots of 325g:

    1.5 kg blackcurrants
    700g jam sugar
    5 tbsp crème de cassis


Wash the blackcurrants and place the bunches and stalks in a small pan with a thick bottom over a moderate heat. Add 150ml water. The berries should burst and release their juice.

Mix and heat for 8-10 minutes.

Sieve into a large bowl and then sieve the juice into a bowl, letting it run through for 3-4 hours, pressing gently from time to time with the flat end of a ladle.

Heat the blackcurrant juice with ¼ litre of water and the sugar for around 25 minutes. Test by pouring a drop of jelly onto a tilted plate: if it sticks, it's ready. If it runs, cook for a little longer.

Remove from the heat and add the crème de cassis.

Pot in clean, dry jars. Leave to cool on top of a cloth before putting airtight lids on.

Label and store away from light and damp.
Advice: When the jelly is completely cool, you can pot it straight away if you use screw-tops. If you've used paraffin in cooking, wait 12 hours before putting the lids on.

Photo © Cedus/Caroline Martin

User comments

another free recipe every day

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