I love blackcurrants but all that topping and tailing takes it's time - this is a great recipe I came across...although I am told you can get better flavours from the cold method...
Ingredients:
1kg blackcurrants and no need to "top and tail"
600ml water
375 gms granulated sugar per 600ml of juice
Method: Bring water to the boil with the blackcurrants. Boil for 1 minute then crush berries. Put all into 'jelly bag' (see photo of my bag tied up) and allow to drain for 24 hours into a large container. After that time squeeze the last remaining juice - hey I've read several different recipes - some claim squeezing makes for cloudy syrup.
Measure the quantity of juice obtained and add 375gms to every 600ml of juice. Stir mixture without heating. Then strain again in a clean jelly bag. Then put into clean bottles - fill to within an inch and cork - then sterilise bottles by heating them. Put newspaper in bottom of pan, fill pan to cover contents of bottles, separate with more pads of paper in the water between the bottles, slowly heat to 77 degrees and keep there for 30 minutes.
Remove and seal bottles tight as they can loosen then keep until cool - store in cool dark place - dilute with water, add to ice cream or whatever - love that intense berry flavour - and full of vitamins....
7 comments:
You say to add 375gms to 600 mls juice. 375gms of what?
Apols for not being clear - as ingredients note above it means add the 375gms of sugar - enjoy - by cooincidence I had a hot mug last night - and v nice indeed it still was...
And I make the syrup of black currant fruit, but by pressure without boiling.
Great stuff - will try next year.
Thank you for this recipe. The others I've found say the syrup will keep for between 4-6 weeks, I wanted one that will keep throughout the season.
Heating the juice in the bottles at the end completes the preserving process so this should be ok for me.
Thanks for sharing.
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Would putting alcohol in it do the preserving?? (I was thinking vodka).
I think it might work - would be interested to hear how it goes.
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