Blackcurrant Jelly Recipe
Summary
MethodBoiled
Ingredients
| 4 lb. ripe blackcurrants | ||
| Water | 2 1/2 Pint | |
| Sugar | ||
Directions
Remove the leaves and only the larger stems and wash the blackcurrants.
Place in the preserving-pan, add 1 1/2 pt water, and simmer gently till thoroughly tender.
Mash well, then strain the pulp through a scalded jelly bag, leaving it to drip undisturbed for at least 15 min Return the pulp left in the jelly bag to the pan, add another pint of water and simmer for 1/2 hr Tip this pulp back into the bag and allow to drip for 1 hr Mix the first and second extracts together.
Measure the juice into the cleaned pan, bring to the boil.
Then add 1 lb. sugar to each pint of juice and stir till dissolved.
Boil briskly, without stirring, until setting point is reached.
Remove the scum, then immediately pour the jelly into warm jars.
Place in the preserving-pan, add 1 1/2 pt water, and simmer gently till thoroughly tender.
Mash well, then strain the pulp through a scalded jelly bag, leaving it to drip undisturbed for at least 15 min Return the pulp left in the jelly bag to the pan, add another pint of water and simmer for 1/2 hr Tip this pulp back into the bag and allow to drip for 1 hr Mix the first and second extracts together.
Measure the juice into the cleaned pan, bring to the boil.
Then add 1 lb. sugar to each pint of juice and stir till dissolved.
Boil briskly, without stirring, until setting point is reached.
Remove the scum, then immediately pour the jelly into warm jars.
Chef
