Blackcurrant Jelly
Blackcurrant Jelly.
INGREDIENTS
2 lb (900g) Blackcurrants
1 pint (600ml) Water
3 lb (1.4kg) Sugar
1⁄2 Bottle Certo
![blackcurrant-jelly-made-using-certo-liquid-pectin-for-a-consistent-set](https://certo.co.uk/wp-content/plugins/phastpress/phast.php/c2VydmljZT1pbWFnZXMmc3JjPWh0dHBzJTNBJTJGJTJGY2VydG8uY28udWslMkZ3cC1jb250ZW50JTJGdXBsb2FkcyUyRjIwMjIlMkYxMCUyRmJsYWNrY3VycmFudC1iZXJyeS1wbGFudC0zNTY2NDQ0LTEwMjR4NjgyLmpwZyZjYWNoZU1hcmtlcj0xNzA4OTQzODA4LTczMDIyJnRva2VuPTExZjgyNmJjNjdiNTA3YzE.q.jpg)
METHOD
- 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.
MAKES 5lb OF JELLY.
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