The hedgerow season is upon us and preserving pans are going into overdrive, making the most of the abundance of fruit late summer has to offer.
We simply couldn't pass up the opportunity to share one of our favourite berry recipes - a no fuss blackcurrant jelly.
Blackcurrants lend themselves perfectly to jellies as opposed to a jam as the little fruits, whilst packed with flavour, can take a slightly 'bitty' texture when the whole fruit is used, so the juice is put to much better use as a jelly.
- 700g of blackcurrants
- 1.25 cups water
- jam sugar
- juice of half a lemon
- knob of butter
You’ll also need a sturdy pan, jelly bag and jam jars such as these: hexagonal jars
- Place the blackcurrants, water and lemon juice in a pan with a knob of butter (the butter helps to stop a scum forming). Bring to the boil and let it simmer for approx 10 minutes. While simmering, mash the currants with a potato masher to get all the juice out.
- Pour the blackcurrants into a jellybag or sieve and suspend over a pan. Let the juice drip out for at least two hours. Do not push the mixture through as you will end up with a 'bitty' texture.
- Measure the juice and pour into a pan. For every 2.5 cups extracted add two cups of sugar
- Bring to the boil.
- Now comes the tricky part – testing the setting point. Put a small plate in the fridge for a couple of minutes. Take it out and put a teaspoon of the mixture on it. Place back in the fridge. After two minutes test it by moving it with your finger. If the mixture has started to set and has a visible skin on it that wrinkles when you push it, then it’s ready. If not repeat the test with a new teaspoon of the still boiling mixture.
- Once the mixture has reached the setting point take it off the boil and pour into jars that have been sterilized in boiling water or a medium oven.
- Seal the jars, keep in the refrigerator and consume within about six weeks. For more information about sterilizing and sealing jars visit our site: bottleandjarstore.com