Blackcurrant jelly

A recipe from cooking-ez.com

For 1 kg 600 g, you will need:

• 1 100 g caster sugar
• 2 60 g jam gelling agent
• 3 1 kg blackcurrant coulis
• 4 500 g caster sugar
• Total weight: 1,660 grams

Times:

Preparation	Cooking	Start to finish
20 min.	40 min.	60 min.

Step by step recipe

1	Mix 100 g caster sugar and 60 g jam gelling agent in a bowl with a whisk. Set aside.
2	Pour 1 kg blackcurrant coulis (unsweetened) into a high-sided pan on high heat. Bring to the boil.
3	Add 500 g caster sugar and mix with a whisk.
4	Bring back to the boil.
5	Add the sugar+gelling agent from stage 1 and mix in with a whisk.
6	Bring back to the boil again.
7	If any froth forms, it is better to skim this off, but not essential.
8	Keep on the boil for 3 minutes. Your jelly is ready.
9	Pour into jars while still scalding hot.
10	Screw the lids on tightly.
11	Turn the sealed jars upside down.
12	Then back the right way up.
13	This manoeuvre passes the air in the jar through the hot jelly and sterilises it naturally, so your jelly will keep longer.
14	Wait at least 24 hours for the jelly to set, then simply enjoy!

Remarks

If the sharpness is a little too much for you, increase the quantity of sugar.
This jelly can be made from frozen fruit or coulis.

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