Blackcurrant jelly

 
Type of dish : sauces

Preparation : 30 min
Cooking : 35 min
Budget : Cheap
From : Exotic
Difficulty : Easy

Blackcurrant jelly recipe:
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. 

Recipe ingredients:
For 5 pots of 325g:

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