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Recipe for blackcurrant jelly

How to prepare good blackcurrant jelly at home

Wash and remove the stalks from the blackcurrants. Put them through the juicer and strain through a cheesecloth to obtain clear juice.
Weigh the juice to determine the quantity of sugar.
In the old style, add the same amount of sugar as there is juice.
To make it less sweet, do not go below 75% sugar.
In your copper basin, mix the sugar and juice and let it boil gently for a good fifteen minutes, stirring regularly.
Meanwhile, wash your jars and lids in hot water, drain and dry.
Check the mixture using the cold plate test. When it is ready, immediately fill your jars to the brim with a jam funnel to leave as little air space as possible. Close and turn the jars over to pasteurise the lid with the hot jelly.
Store in a cool place, away from light.
Now add a nice label with the date ...

< i> If you do not have a juicer (Hurom, Kuving´s ...) or grape press, you can just as easily use a steam juicer. Otherwise, make your blackcurrants burst by heating them for 5 minutes in a little water (1-2 glasses per kg of fruit). Take out your fruit, put the blackcurrants though a mill and finely strain the juice.
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