And so jam season begins. My blackcurrant bush yielded 5lbs of berries. We have picked these and made blackcurrant jelly!
I didn’t follow an exact recipe, I simply washed and stewed the fruit in 500mls of water and then passed the pulp through a jelly bag. To the syrup I added one kilo bag of sugar and brought to a rolling boil. Stir continuously to prevent sticking.
Pour the jelly into hot sterilised jars when it reaches setting point.
Label jars when cold.
My currant crop had quite a few green berries in, this helps add pectin to set the jelly. If needed you can add pectin which you will find in most high street supermarkets under the brand name “certo”
Can’t wait to try this on some fresh crusty bread!
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