Posted: 26/07/2015 at 14:42
We have soft fruit coming out of our ears at the mo so I have a pan of blackcurrants on the go to make spiced blackcurrant jelly which I know is delicious:-
1kg blackcurrants, 900ml water, 5cm cinnamon stick and either 12 cloves (I sometimes substitute 3 star anise for the cloves)
Bring to the boil and simmer for one hour. Strain through a muslin into a large bowl, pushing gently to extract the juice but not force it or it will go cloudy. Add 200ml of cider vinegar and stir well. Return the juice to a clean pan and add 450g of sugar for every 600ml. Heat gently till the sugar is dissolved and then boil hard till setting point is reached. Superb on croissants, fresh bread and toast, especially with cream cheese and can be used in sauces for meat and game, like redcurrant jelly but with more oomph.
I have another pan experimenting with redcurrant, orange and raisin marmalade and OH has just picked 2 huge mixing bowls worth of purple gooseberries from our two wee shrubs. Heaven knows what they'll do when they mature!
I'm going to try gooseberry crème brulée tart which is a recipe I found on BBC Good Food and freeze the rest for later.