Redcurrant or Blackberry Paste from The Complete Book of Home Preserving by Mary Norwak
Heat the currants or berries in water until they burst and are soft. Drain through a jelly bag and weigh the juice. Take an equal quantity of sugar and add to the fruit. Heat slowly, stirring all t...
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Cooking tools:
- Jelly bag
- Saucepan
- Stove
- Mixing bowl
- Kitchen scale
- Wooden spoon
- Baking pan
- Chef's knife
- Cutting board
Ingredients
- 2 lb/1 kg redcurrants or blackberries
- Sugar
- ½ pint/250 ml water
- Caster sugar
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