Fruit paste : Blackcurrant

For 900 g, you will need:

• 1 400 g blackcurrant coulis
• 2 450 g caster sugar
• 3 100 g glucose syrup
• 4 50 g caster sugar
• 5 40 g jam gelling agent
• 6 100 g granulated sugar (optional)
• Total weight: 1,040 grams

Times:

Step by step recipe

• 1: Bring 400 g blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.
• 2: Add 100 g glucose syrup and 450 g caster sugar at once.
• 3: Bring to a boil again while whisking gently.
  You may need to skim again.
• 4: Mix in a bowl 50 g caster sugar and 40 g jam gelling agent, then add this mixture to the pan, whisking briskly.
  Note: We make this sugar + gelling agent mixture to facilitate the incorporation of the gelling agent into the blackcurrant, and to avoid that it clumps.
• 5: Bring to a boil again, then keep at a low simmer for 3 to 5 minutes.
• 6: Turn off the heat, skimming one last time if necessary.
• 7: Pour into a 20 x 20 cm (8 x 8 inch) metal frame, lined with a sheet of cling film.
  If you don't have this kind of frame, use a simple dish, like a casserole dish.
  Let cool, then put in the fridge for 2 hours or overnight.
• 8: Turn out onto a sheet of baking paper placed on a cutting board.
• 9: Cut out strips...
• 10: ...then squares or small rectangles.
  I have a preference for small rectangles of 1 cm by 2, but of course it is up to you.
• 11: It is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugar.
• 12: Store in a cool, dry, airtight place.

Remarks