Friday, 8 July 2011
We have a fantastic crop of blackcurrants. We have picked all the ones growing on Dad's allotment but are yet to touch the ones in the fruitcage on our allotment. So far we have made blackcurrant jam and blackcurrant vodka.
To make blackcurrant jelly, put in a jam pan with a bit of water and boil. Keep simmering until the fruit has fully pulped. Then add sugar - the same weight as of fruit. Bring back to the boil and keep boiling until the setting point is reached (put a spoonful on a plate, allow to cool and if it forms a skin, it is at setting point).
Add to hot, sterilised jars. In this batch we made 18 jars.