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.

---