Post by Paulinemom on May 1, 2006 9:51:47 GMT
INGREDIENTS
900g (2lb) Blackcurrants
600ml (1 pint) Water
Sugar
method
Prepare the fruit, by removing stalks.
Place the fruit into a bowl and mash well.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
Leave covered for 2 - 3 days in a cool dark place.
Place the bowl over a saucepan of boiling water, stir well to release the fruit juices.
Strain through a jelly bag or muslin cloth.
Measure the volume of the liquid, add 350g (12oz)of sugar for each pint (600ml) of liquid, heat very gently to ensure the sugar is fully dissolved.
Pour the liquid into clean, dry bottles filling to 1.5cm (½ inch) below the stopper.
Can be kept for up to 6 weeks in a refrigerator or can be frozen.
900g (2lb) Blackcurrants
600ml (1 pint) Water
Sugar
method
Prepare the fruit, by removing stalks.
Place the fruit into a bowl and mash well.
Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
Leave covered for 2 - 3 days in a cool dark place.
Place the bowl over a saucepan of boiling water, stir well to release the fruit juices.
Strain through a jelly bag or muslin cloth.
Measure the volume of the liquid, add 350g (12oz)of sugar for each pint (600ml) of liquid, heat very gently to ensure the sugar is fully dissolved.
Pour the liquid into clean, dry bottles filling to 1.5cm (½ inch) below the stopper.
Can be kept for up to 6 weeks in a refrigerator or can be frozen.