about 750g(1lb 10oz) golden granulated sugar(1lb 10oz) golden granulated sugar
Wash 1 kg ( 2¼ lb) blackcurrants and place in a large saucepan or preserving pan and add 800ml (1¼ pt) water. There is no need to strip the blackcurrants from the stems. Bring to the boil then reduce the heat and simmer gently for 30 minutes.
Place a couple of saucers into the fridge.
Strain the blackcurrants through a fine sieve and press down well with the back of a spoon to remove as much juice as possible. Discard the fruit pulp.
Measure the juice obtained and return to the preserving pan. Add 75g (3oz) of sugar for each 100 ml (3½ floz) of juice.
Heat gently stirring until the sugar dissolves, then increase the heat and bring to a rolling boil. Boil for 10 to 12 minutes or until the temperature reaches 104-105°C ( 219-221 °F).
Remove from the heat and test for a set. A small amount dropped onto the cold saucers and left for a minute or two should wrinkle when pushed with your finger tip.
Return to the heat and boil for another 1 or 2 minutes if required before testing again.
Pour the jelly into sterlised jars, seal and label.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.)Tip:Make sure you use a preserving pan or a very large saucepan as the jelly will rise high up the sides of the pan as it boils.Store:The jelly will keep un-opened for up to 1 year. Once opened store in the refrigerator.