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Blackcurrant Jelly With Coffee
This blackcurrant and coffee jelly is super tasty, different and very versatile too, from toast to cheeseboard, roast to sauces and more.
Ingredients
- 850 g blackcurrants
- 2 tbsp espresso coffee powder or double instant coffee
- 350 ml water
- 230 g sugar
Instructions
- Simmer the blackcurrants along with the coffee powder and water for about 20 minutes till tender and squish with potato masher.
- Let the mush drip through a jelly bag/muslin lined sieve etc overnight (do not squeeze out the bag!)
- Boil the juice (I got 350ml juice) with the sugar and I used 230g (you want to use 450g of sugar to 600ml juice) for about 15 minutes till it reaches the setting point then carefully ladle into sterilised jars
Notes
I goy 250g of blackcurrant and coffee jelly from this recipe. The serving calories etc are worked out at one tablespoon of jelly per serving.
This will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
Nutrition
Calories: 97kcalCarbohydrates: 24gProtein: 1gFat: 0.3gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 206mgSugar: 15gVitamin A: 130IUVitamin C: 103mgCalcium: 33mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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