Prep. time: 5 minutes
Draining time: Overnight
Cooking time: About 30 minutes

Like all fruits that are rich in pectin (red currants, apples, quinces), blackcurrants are perfectly suited to making jelly. This jelly is delicious on warm slices of brioche served with a game pâté, etc. In Norway, it's served with baked apples and braised cabbage. 

We're giving approximate amounts. Normally you add an amount of sugar equal to the quantity of juice obtained. 

Our grandmothers used to put the blackcurrants into a cloth bag and hang them over a basin to drip throughout the night. 

Whenever possible, add a few leaves to flavor the jelly. You can also combine red and black currants. 

Did you know that in the old days blackcurrant jelly was used for its medicinal properties? It was applied to burns to ease the pain and prevent blistering. 

1. Wash the blackcurrants without removing them from the stems; place them in a pot with the water and heat them until they burst; 
2. press the pulp with the back of a large spoon to extract all the juice; 
3. pour the fruit into a strainer lined with fine cheesecloth set over a basin to collect the juice, or tie into a bag and hang over a basin as mentioned in the notes above; press well to extract as much juice as possible;
4. weigh the sugar, add the blackcurrant juice and heat gently for about 25 minutes, stirring with a wooden spoon; 
5. check the cooking stage by pouring a few drops onto a plate: they should not spread out; 
6. skim the surface and pour the jelly into sterilized jars. Don't close the jars until the next day when the jelly is set.