Blackcurrant Jelly Recipe

Wash the blackcurrants and remove the stems, making sure to take off all the small stems.

Put the berries in a container, cover them, and heat over a water bath for about 20 minutes.

Once the fruits have released their juice, strain them through a cheesecloth or sieve to collect only the clear juice (without pressing to avoid extracting the pulp).

Measure to obtain 1L of juice, add a little water if necessary.

Pour the currant juice into a saucepan, add the special gelling agent, and cook for 5 minutes.

Fill the jars with hot contents and seal them. Turn them upside down immediately until they cool.

To finish Tip: do not use lemon as it prevents the gelling of jellies made with this special gelling agent.