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Blackcurrant Jelly


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Ingredients

2 jar(s)

Blackcurrant Jelly

  • 500 grams blackcurrants
  • 400 grams water
  • 375 grams raw sugar
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Recipe's preparation

  1. Wash blackcurrants. No need to remove tails or stems as these will all be strained out.
  2. Place blackcurrants and water into bowl.
  3. Simmer 30 min/85°C/speed 1Counter-clockwise operation
  4. Strain the juice & blackcurrants from the mixing bowl through a fine sieve into a clean bowl, pressing down with the back of a spoon to strain through as much juice as possible. Discard the fruit pulp.
  5. Rinse out mixing bowl.
  6. Place blackcurrant juice back into mixing bowl and add sugar.
  7. Place Varoma dish without Varoma lid in place of measuring cup on mixing bowl lid and cook 12 min/120°C/speed 1.

    (Important: see tip). You could also sterilise your jars in Varoma dish during this cook step.
  8. Test set of jelly on a saucer (see tip). Pour hot jelly into sterilised jars and seal.
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Accessories you need

  • Varoma
    Varoma
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  • Measuring cup
    Measuring cup
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Blackcurrant jelly may bubble up into Varoma during cook time. If this happens, reduce temperature to 105°C and extend cook time as needed to get jelly to setting point.

Setting point test: place a saucer in freezer (5-10 minutes). Place 1 tsp jelly on chilled saucer. When jam has cooled, push it with your finger - it should wrinkle when pushed. If not, boil jam for a further 2 minutes and retest.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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