An easy recipe which gives great results! Blackcurrants are loaded with pectin so there shouldn’t be a setting problem.
Ingredients for Blackcurrant Jelly:
- 4 lbs (1.8 kg) black currants
- 3 pints (1.7 litres) water
- 1 lb (450 g) sugar per pint of juice obtained.
Method for Blackcurrant Jelly:
- 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.
General Information on Making Jelly Preserves
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
Pectin is the main agent that causes jams, jellys and marmalades to set. Pectin is known as a gelling agent. Different fruits contain different amounts of pectin and that pectin level will also vary according to the season and also the ripeness of the...