JAMS AND FRUIT JELLIES
• Preparation : 20 min • Cooking : 5 min
• Maceration : 48 hours
Makes 2 bottles
1 kg ripe blackcurrants
1 bottle red wine*
800 g caster sugar
Wash the blackcurrants and strip them from their
stalks. Place the fruit in a large bowl, crush with a
pestle and add the red wine. Cover and leave to
macerate for 48 hours in a cool place.
Process the wine and fruit in the coulis maker.
Weigh the juice, pour into a pan, add the same
weight in sugar and heat until it reaches boiling
point. Leave the liqueur to cool before bottling.
Allow to settle for at least a week in a cool place
away from the light.
Important : always use ripe fruit. If not, the liqueur
will be too thick, as the level of pectin (natural gel-
ling agent contained in the fruit) is at its highest
when the fruit is slightly underripe.
This recipe can be used with other fruits, such as
raspberries and blackberries.
Drink as an aperitif with white wine – the famous
Kir (1 tablespoon blackcurrant liqueur and 40 ml
dry white wine)… or enjoy as a dessert, poured
over a sorbet.
* Excessive alcohol consumption can damage your health.
Always drink in moderation.
Blackcurrant liqueur
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