Fruit paste : Blackcurrant

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.
19K 3.7/5 based on 6 reviews
Grade this recipe:

Last modified on: November 6th 2022

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
18 min.2 hours22 min.2 hours 40 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 10 min.
Fruit paste : Blackcurrant
Bring 400 g Blackcurrant coulis (without sugar) to a boil, skim the foam that forms on the surface.

Stage 2 - 1 min.
Fruit paste : Blackcurrant
Add 100 g glucose syrup and 450 g caster sugar at once.

Stage 3 - 5 min.
Fruit paste : Blackcurrant
Bring to a boil again while whisking gently.

You may need to skim again.

Stage 4 - 3 min.
Fruit paste : Blackcurrant
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.
Fruit paste : Blackcurrant
Bring to a boil again, then keep at a low simmer for 3 to 5 minutes.

Stage 6 - 2 min.
Fruit paste : Blackcurrant
Turn off the heat, skimming one last time if necessary.

Stage 7 - 2 hours
Fruit paste : Blackcurrant
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.
Fruit paste : Blackcurrant
Turn out onto a sheet of baking paper placed on a cutting board.

Stage 9 - 2 min.
Fruit paste : Blackcurrant
Cut out strips...

Stage 10 - 2 min.
Fruit paste : Blackcurrant
...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.
Fruit paste : Blackcurrant
It is not essential, but more beautiful, you can coat your blackcurrant pastes by rolling them in crystal sugar.

Stage 12
Fruit paste : Blackcurrant
Store in a cool, dry, airtight place.
You can use fresh or frozen blackcurrant coulis
Several weeks, in a dry closed jar.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,120 Kcal or 13,063 Kj4 gr776 gr0 gr
156 %2 %73 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
300 Kcal or 1,256 Kj< 1 gr75 gr0 gr
15 %<1 %7 %0 %
Per person
Energetic valueProteins CarbohydratesFats
780 Kcal or 3,266 Kj1 gr194 gr0 gr
39 %<1 %18 %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 sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple Tatin Terrine, Warm apple feuillantines, Peach and verbena feuilleté, Black sesame flan, Pear and lime meringue pie, ... All
Blackcurrant coulisBlackcurrant coulis: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pannacotta and blackcurrant crumble, Lemon creams, Crunchy blackcurrant and mascarpone cream verrine, Blackcurrant jelly, ... All
Jam gelling agentJam gelling agent: You can get more informations, or check-out other recipes which use it, for example: Passion fruit jellies, Jelly-style plum jam, Apricot jelly, Quince jelly, Apple paste, ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
333K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
407K3.5 12 min. March 21th 2017
A personal version of a classic recipe from Savoy.
590K 14.6 1 hour 27 min. September 16th 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page