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Fruit paste : Blackcurrant

If you like the taste of blackcurrant, this recipe is for you, the very pronounced taste of blackcurrant and its small acidity, in a delicious treat.

18K 3.7/5 based on 6 reviews

Last modified on: November 6^th 2022

Keywords for this recipe:

For 4 people, you will need:

1 400 ml Blackcurrant coulis
2 450 ml caster sugar
3 100 ml glucose syrup
4 50 ml caster sugar
5 40 ml jam gelling agent
6 100 ml granulated sugar (optional)

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
18 min.	2 hours	22 min.	2 hours 40 min.

At what time:

When will I finish if I start the recipe at ... ?
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Step by step recipe

Stage 1 - 10 min.

Bring 400 ml Blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.

Stage 2 - 1 min.

Add 100 ml glucose syrup and 450 ml caster sugar at once.

Stage 3 - 5 min.

Bring to a boil again while whisking gently.

You may need to skim again.

Stage 4 - 3 min.

Mix in a bowl 50 ml caster sugar and 40 ml 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.

Stage 5 - 7 min.

Bring to a boil again, then keep at a low simmer for 3 to 5 minutes.

Stage 6 - 2 min.

Turn off the heat, skimming one last time if necessary.

Stage 7 - 2 hours

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.

Stage 8 - 3 min.

Turn out onto a sheet of baking paper placed on a cutting board.

Stage 9 - 2 min.

Cut out strips...

Stage 10 - 2 min.

...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.

Stage 11 - 5 min.

It is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugar.

Stage 12

Store in a cool, dry, airtight place.

Remarks

You can use fresh or frozen blackcurrant coulis

Keeping

Several weeks, in a dry closed jar.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,904 Kcal or 12,158 Kj	0 gr	724 gr	0 gr
145 %	0 %	68 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
279 Kcal or 1,168 Kj	0 gr	70 gr	0 gr
14 %	0 %	7 %	0 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
726 Kcal or 3,040 Kj	0 gr	181 gr	0 gr
36 %	0 %	17 %	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).

Possible allergens in this recipe: Gluten

How much will it cost?

For 4 people : 3.54 €
Per person : 0.89 €

Change currency:

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)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Apple custard tart, Apricot jam with vanilla, Pistachio panna cotta with custard, Santiago Cake, ... All
	Blackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant jelly, Pannacotta and blackcurrant crumble, Blackcurrant, vanilla and lime verrine , Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant sorbet for Edith, ... All
	Jam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Apple paste, Jelly-style plum jam, Apricot jam with vanilla, Passion fruit jellies, ... All

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