HomeFood & drinkRecipe

Blackcurrant jelly

No rating at the moment! Be the first to
Origin of dish:  Exotic
Type of cooking:  Oven
 
Preparation time: 30 minutes
Cooking time: 35 minutes
 
Ingredients:

    For 5 pots of 325g:

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


Method:

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






More recipes:
Rhubarb jam
Christmas coronation canapés
Hot sausage & onion wrap
Spicy orange chocolate cranberry wrap cake
Warm christmas pudding wrap with brandy custard
Chunky sausage soup
Sausages with leek and mustard
Smoked paprika & bell pepper
Crabstick pie
Pumpkin and chestnut soup

Latest… 24/05/2019
Videos
Stop Everything! A Real-life Nutella Tap Exists
See all Food and Drink videos
 

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
  OK
Find us on...