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Fruit paste : Blackcurrant

Name: Fruit paste : Blackcurrant
Prep time: 2 h 18 min
Cook time: 22 min
Total time: 2 h 40 min
Yield: 900 g
Cuisine: French
Ingredients: 400 g blackcurrant coulis; 450 g caster sugar; 100 g glucose syrup; 50 g caster sugar; 40 g jam gelling agent; 100 g granulated sugar

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.

42 K 3.7/5 (6 reviews)454445

Duration

2 hours 40 min.

Difficulty

Easy

Last modified on: November 6^th 2022

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

20 min.

Resting

2 hours

Cooking

25 min.

All in all

2 hours 40 min.

Preparation 20 min.

Resting 2 hours

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

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

Stage 2 - ⌛ 1 min.

Add 100 g glucose syrup and 450 g 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 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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=6 %	776 RDI=293 %	0	3,120 RDI=156 %	13,063 RDI: 156 %
Per 100 g	0	74 RDI=28 %	0	300 RDI=15 %	1,256 RDI: 15 %