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Blackcurrant jelly

Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.

24K 4.5/5 based on 2 reviews

Last modified on: September 8^th 2021

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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

Change these quantities to make: 800 g 1 kg 600 g 3 kg 200 g 4 kg 800 g

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	38 min.	57 min.

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Step by step recipe

Stage 1 - 2 min.

Mix 100 g caster sugar and 60 g jam gelling agent in a bowl with a whisk.

Set aside.

Stage 2 - 15 min.

Pour 1 kg Blackcurrant coulis (unsweetened) into a high-sided pan on high heat.

Bring to the boil.

Stage 3 - 1 min.

Add 500 g caster sugar and mix with a whisk.

Stage 4 - 10 min.

Bring back to the boil.

Stage 5 - 2 min.

Add the sugar+gelling agent from stage 1 and mix in with a whisk.

Stage 6 - 10 min.

Bring back to the boil again.

Stage 7

If any froth forms, it is better to skim this off, but not essential.

Stage 8 - 3 min.

Keep on the boil for 3 minutes.

Your jelly is ready.

Stage 9 - 5 min.

Pour into jars while still scalding hot.

Stage 10 - 3 min.

Screw the lids on tightly.

Stage 11 - 3 min.

Turn the sealed jars upside down.

Stage 12 - 3 min.

Then back the right way up.

Stage 13

This manoeuvre passes the air in the jar through the hot jelly and sterilises it naturally, so your jelly will keep longer.

Stage 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.

Keeping

Several months.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,240 Kcal or 13,565 Kj	10 gr	800 gr	0 gr
162 %	4 %	75 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
195 Kcal or 816 Kj	1 gr	48 gr	0 gr
10 %	<1 %	5 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 kg 600 g : 6.44 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Blackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , Fruit paste : Blackcurrant, Crunchy blackcurrant and mascarpone cream verrine, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Choux pastry (pâte à choux), Pear charlotte, Autumn apple and plum crumble pie, Apricot blancmange, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Fruit paste : Blackcurrant, Passion fruit jellies, Quince jelly, Apricot jelly, Blackberry and almond fondant tart, ... All

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Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
324K4 2 hours 30 min. July 4^th 2018

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