Apple and Blackcurrant Jelly

By melbooth

This is a beautiful delicious preserve made from apples and blackcurrants. It is very nice on buttered toast, or spread onto warm croissants. Jars of these also make great gifts- people always love homemade presents!

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Timeless Apple Pïe

Autumn Apple Pie

Ingredients

250g blackcurrants
1kg apples, diced
2 litres water
Juice of half a lime or quarter of a lemon.
400g sugar per 500ml of drained liquid.

Details

servings 1
Level of difficulty Average
Preparation time 10mins
Cooking time 65mins
Cost Budget Friendly

Preparation

Step 1

In a large saucepan or jamming pan, boil the apples, lemon/lime, blackcurrants and water for 40 minutes.

Step 2

Strain through a jelly bag/muslin cloth for 2 hours (you may have to do this in batches).

Step 3

Put the strained blackcurrant and apple liquid back in a large pan with the appropriate amount of sugar. Bring to a rolling boil, and skim off any scum that may form. Stir constantly for about 25 minutes- or until it is at setting point (you have to use your own judgement!)

Step 4

Pour into jars and wait to cool and set. Seal with a lid.

To make tidy, clean jars, without any jam spilling over the sides, you can get a jam funnel from a local kitchenware shop for a very cheap price. This preserve if kept in a cool place can last for over 2 years.