Ingredients

• 1 kg - Juicy ripe black currants
• 900 gms - sugar
• 1 lemon
• 1.5 cups - water

How to Make Black Currant Jelly

• Destalk and wash currants.
• Extract juice of lemon and strain.
• Boil together currants, water and lemon juice.
• 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.