Ingredients:
1 kg. Juicy ripe black currants
900 gms. sugar
1 lemon
1-1/2 cups water
METHOD:
- Destalk and wash currants.
- Extract juice of lemon and strain.
- Boil together currants, water and lemonjuice.
- Cook till currants are very soft.
- Line a sieve with a muslin cloth inside.
- Pour cooked mixture in.
- Place sieve over a container to hold on the rim.
- Keep aside undisturbed overnight, covering with a loose lid.
- Allow liquid to drip slowly through and collect in container below.
- To every 2-1/2 cups extracted juice, add 2 cups sugar.
- Boil in a heavy deep pan, on low heat, stirring to dissolve sugar.
- On boiling, simmer, cooking to plate test stage.
- Cool and bottle in sterile jar.
- A smooth translucent, smooth rich jelly will result on cooling completely.
Making time: 45 minutes (excluding dripping time)
Makes: Approx. 1 kg jelly
Shelflife: 6-7 months
Chutney's Index
