Blackcurrant Jelly from The Times Cookery Book by Katie Stewart
Wash the fruit and remove any leaves; there is no need to strip the berries from the stem. Place the fruit in a large saucepan and just cover with about 2 pints (1 litre) of the cold water. Bring t...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Colander
- Measuring cup
- Wooden spoon
- Cheesecloth
- Mixing bowl
- Ladle
- Mason jar
Ingredients
- 4 lb (1 kg 800 g) blackcurrants
- 3 pints (1½ litres) water
- 3 lb (350 g) granulated or preserving sugar for each pint (generous ½ litre) of fruit juice
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Blackcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Blackcurrant Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Strawberry and Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Raspberry and Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Fine Black Currant Jelly from Modern Cookery for Private Families by Eliza Acton
app.ckbk.com
Cherries in Currant Jelly from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Redcurrant or Blackberry Paste from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com