Black Currant Fruit Jellies Recipe - black currants

Method

• In a large bowl combine the black currants and lemon juice.
• Crush the fruit with the back of a wooden spoon.
• Let the fruit stand, covered, overnight.
• Tip the contents of the bowl into a preserving pan, bring to a boil over low heat, and simmer for 15 or possibly 20 min, or possibly till the fruit is softened completely.
• Force the fruit through a fine sieve into a bowl.
• Measure the puree and for every 2 c. puree measure 1 c. of superfine sugar.
• Return the puree to the pan and stir in the sugar.
• Cook the mix over low heat, stirring frequently, till the sugar dissolves.
• Bring the mix to a boil and boil it for about 30 min, or possibly till it is very thick and easily comes away from the sides of the pan.
• Rinse out a large rectangular baking pan, 10 1/2 x 15 1/2 x 1 inch, with cool water and shake it dry, leaving a few drops inside.
• Pour the fruit paste into the dish , smooth the surface, and let it stand, covered loosely with foil, overnight.
• Turn the paste out onto a work surface sprinkled generously with granulated sugar.
• Cut the slab into approximately 1 1/2-inch squares and toss the squares in more granulated sugar to coat them completely.
• Set the squares on a wire rack to dry for a few days and then store in an airtight container, seperating the layers with wax paper.
• NOTE: Fruit jellies or possibly fruit pastes (from the French pates de fruits) are candies of concentrated flavor made from the pulp of a fruit possessing a fair amount of sugar.
• For variations based on this technique, substitute an equal quantity of red currants.
• blackberries, or possibly raspberries for the black currants.
• Other fruits well suited to this concentrated form are apricots, quinces, and plums.
• Perfect Preserves