We returned from our sumer holiday in Scotland and found that the birds had eaten the raspberries, redcurrants and strawberries, but the fenced-in blackcurrants (Ribes nigrum) had survived. On Sunday we picked about 3 kg of fruit and today I turned them into jelly.
The method is as with redcurrants, mash up the cleaned fruit with some water in a big pan, filter overnight and then add sugar in a ratio of 1:1 with the juices and boil to the jamming point. We got about 1.4 kg of juice to which I added 1.4 kg of sugar which produced 6.75 jars (Bonne Maman 370 g) of jelly.
posted 23:50 ::
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