Jojo Tulloch's Roasted Blackcurrant Jelly


Makes roughly 6 x medium (350ml) jars)

1kg blackcurrants (ripe but unblemished fruits)
granulated sugar (500g for each 500ml of juice you collect)
sterilised jam jars

NB. To sterilise the jam jars (run them through the hot cycle of your dishwasher or put them in a cold oven and turn the heat up to 170C when the light goes off (after about 20 minutes) take them out.



Preheat your oven to 150ºC/gas mark 2.
Place the washed fruit in a large casserole dish and bake covered for about an hour until it is soft. Remove the pan from the oven and using a wooden spoon or potato masher crush the fruit.

Having placed a large bowl underneath your scalded jelly bag pour in the pulp in and the juice. The jelly will run through very quickly at first and then slow to a dribble. Don’t be tempted to squeeze your jelly bag as this will make your jelly cloudy. When it has all dripped through, measure the juice and set aside.

When the juice has dripped through, take the pulp and return it to your pan, just cover with cold water and bring to the boil, let it simmer for about 20 minutes. Return the fruit and juice to the jelly bag and repeat the straining process above.

Combine the two juices and measure, allowing 500g sugar for every 500ml of juice.

In your cleaned saucepan combine the sugar and juice. Stir until the sugar has dissolved and then turn up the heat and boil rapidly, skimming off any scum that forms (if you keep the jelly half off the heat it will collect on one side of the pan, making it easier to skim off.) The setting point should be reached within 10 minutes. To know when it is ready, you can use a sugar thermometer or do the flake test. (Stir the jelly with a wooden spoon, then lift and turn the spoon to cool it a little and allow the jelly to drop. If it has been boiled long enough, it will partly set on the spoon, and drops will run together to form flakes that fall off the spoon.)

Remove the jelly from the heat and skim off any last remaining traces of scum.
Pour into hot, sterilised jars.

Cut out little circles of greaseproof paper and put one on top of each jar before sealing down by screwing on the lids tightly. Store in a coolish dark place. It keeps for ages but store in the fridge after opening.