John Myers
Ingredients for 1 servings:
- 750 g currants, red
- 750 g currants, black
- 75 ml lemon juice
- 1 tsp vanilla extract
- 700 g gelling sugar 2:1
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Cook the currants together until soft and then puree with a hand blender. Then press them through a sieve or whizz through a food mill. Press the remaining mixture thoroughly through a sieve to extract as much pulp as possible. Measure out the juice; I used around 1200 ml. Then add the gelling sugar. Season to taste with the lemon juice and vanilla extract. Let everything boil gently for 4-5 minutes, test for setting, and pour into clean jars. Note: I like to use a little less gelling sugar than the package says; with 700 g of gelling sugar to 1200 ml of juice, it’s not as sweet and it also sets. My supply lasts for a year without going moldy.
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