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04 January 2013,02:55 by
Ponmathi Srilekha.S

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CURRANT AND PORT JELLY

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • There is no need to remove the currants from their stalks. Put the currants in a preserving pan with water and simmer gently for about 30 minutes, until the fruit is really soft and pulpy.
  • Stir from time to time to prevent sticking.
  • Spoon the fruit pulp into a jelly bag or cloth attached to the legs of an up turned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.
  • Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with sugar for each 568 ml extract.
  • Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 15 minutes.
  • Test for a set and, when setting point is reached, remove the pan from the heat.
  • Stir in the port, skim the surface with a slotted spoon and pot and cover the jelly.

INGREDIENTS

  • 1.4 kilograms  red or blackcurrants
  • Sugar
  • 45 ml port

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