As one of my favourite preserves, I make blackcurrant jelly every year when the fruit is in season. Grab the best of the berries in August, and send the kids in to do all the picking – that’s by far the most laborious part of making this otherwise wonderful jelly.
- 1 kg blackcurrants
- 1 litre water
- 1.25 kg sugar
- Add the blackcurrants and water to a large saucepan, and boil until the blackcurrants have become mush – about half an hour.
- Place your jam jars, lids, jam funnel, and ladle into a cold oven, and set the temperature to 140c (120c fan).
- Put a couple of saucers into the freezer, to test for set later.
- Using a fine mesh sieve over your preserving pan, strain the juices from the blackcurrant pulp. Press down on the fruit to extract more juice and pectin. Discard the contents of the sieve.
- Add the sugar to the preserving pan, and bring the jelly to the boil.Boil for about 5 minutes, or until the temperature reaches 105c, then test for set.
- Remove the pan from heat, then place small amount of jam on an ice-cold saucer and leave for 5 minutes.
- Push your finger through the jelly. If it doesn’t flood back and fill the space, it’s ready.If not set, return to the boil for another few minutes, then check again.
- Remove your sterile jars from the oven, remembering not to touch the inside.
- Use the jam funnel and ladle to fill the jars, and place the lids on.A magnet can help to easily lift the jar lids from your baking sheet.
- Secure the lids and leave to cool completely.