Blackcurrant Jelly

Blackcurrant Jelly.


    2 lb (900g) Blackcurrants
    1 pint (600ml) Water
    3 lb (1.4kg) Sugar
    1⁄2 Bottle Certo


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  • Wash fruit and crush thoroughly.
  • Put the fruit into a pan. Add the water bring to the boil then simmer covered for 10 minutes or until the skins are soft.
  • Strain through a jelly bag and measure the juice into a pan. If necessary make up to 2 pints (1130ml) with water.
  • Add the sugar and heat slowly stirring occasionally until the sugar has dissolved.
  • Bring to the boil and boil rapidly for 1 minute.
  • Add the Certo and continue boiling for a further 1  minute.
  • Remove from the heat, skim if necessary. Pot and cover in the usual way.




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