Friday, 12 August 2016
Seedless blackcurrant jam
I made some blackcurrant and apple jelly recently and as a result had a bowl of pulp left after straining off the liquid. Most people throw out the pulp but not me! I added a little water to it to moisten it and then pressed it through a sieve. The resulting puree is then heated in a pan, sugar is added (1kg for every litre of puree) and once it has reached its setting point, it is put into hot sterilised jars.
I got 5 jars of seedless jam from what was in effect a waste product.