Blackcurrant jelly with custard - olive magazine. | olivemagazine
Blackcurrants have a relatively short season from early July to mid-to late August. Using them for jelly means you can give them a basic prep without worrying about the fiddly stalks as you’ll only...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 400g blackcurrants
- 50-150g caster sugar
- 4 gelatine leaves
- to serve fresh custard
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