Apple and Blackcurrant Jelly
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!
- 250g blackcurrants
- 1kg apples
- 2 litres water
- Juice of half a lime or quarter of a lemon.
- 400g sugar per 500ml of drained liquid.
Level of difficulty Average
Preparation time 10mins
Cooking time 65mins
Cost Budget Friendly
In a large saucepan or jamming pan, boil the apples, lemon/lime, blackcurrants and water for 40 minutes.
Strain through a jelly bag/muslin cloth for 2 hours (you may have to do this in batches).
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!)
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.