Some people retain a love for jelly from their childhood up to a much later age but I am not one of them, especially if it does not have fresh fruit in it or a yoghurty layer. This recipe, though, is a delight, easy, of course, full of goodness and a great way to use the blackcurrants in the freezer. Thank you, Nigel Slater.
Blackcurrant Jelly
250 g blackcurrants, off the stalks
80 g sugar
500 ml water
3 small sheets of gelatine
Put the fruit, water and sugar in a pan and slowly bring to the boil, so that the sugar melts.
Put the gelatine in a bowl of cold water to soften.
As soon as the fruit comes to the boil, put into a sieve over a jug and let it drip for 5 minutes.
Stir the gelatine into the warm juice and put into a dish or 4 small bowls.
It takes time to set so make the day before and then it is a pleasingly soft bright jelly which you can pretty up with biscuits and creme fraiche or however you like.
Blackcurrant Jelly
250 g blackcurrants, off the stalks
80 g sugar
500 ml water
3 small sheets of gelatine
Put the fruit, water and sugar in a pan and slowly bring to the boil, so that the sugar melts.
Put the gelatine in a bowl of cold water to soften.
As soon as the fruit comes to the boil, put into a sieve over a jug and let it drip for 5 minutes.
Stir the gelatine into the warm juice and put into a dish or 4 small bowls.
It takes time to set so make the day before and then it is a pleasingly soft bright jelly which you can pretty up with biscuits and creme fraiche or however you like.
Comments