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1. Remove the leaves and the larger stems, and wash the blackcurrants if necessary.

2. Place in the preserving pan, add 1 litre of the water, and simmer gently until thoroughly tender.

3. Mash well, then strain through a scalded jelly bag, leaving it to drip for at least 15 minutes.

4. Return the pulp left in the jelly bag to the pan, add the rest of the water and simmer for 30 minutes.

5. Strain this pulp through the bag and leave to drip for 1 hour.

6. Mix the 2 extracts together.

7. Measure the extract, return it to the cleaned pan, and bring to the boil.

8. Add 800g sugar for each litre of extract and stir until dissolved.

9. Boil steadily, without stirring, until setting point is reached.

10. Remove from the heat, skim, pot, cover, and label.

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2 comments Great recipe posted by Rachel Beckett @ 05:07PM, 7/18/07 Thanks for this simple to follow recipe which reminded me of making blackcurrant jelly with my Gran about 30 years ago. One suggestion: you could explain how to test for setting point (dribble onto a cold plate) and suggest how long it should take to reach that point (it took me about half an hour). Also, what is a good implement for skimming?Anyway, the resultant jelly is fantastic. Thanks! Great Recipe posted by Rachel Beckett @ 05:11PM, 7/18/07 I really enjoyed making this recipe, which reminded me of what my Gran taught me 30 years ago. One suggestion is to explain how to test for setting point (dribble onto a cold plate) and how long it takes to reach this point (it took me about half an hour). Great tasting jelly anyway, thank you! Heading: Comments: Name:

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