Blackcurrant and Blackberry Leaf Jelly RecipeOrigin: Britain Period: Traditional |
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These days the use of blackcurrant and blackberry leaves as a herb has almost disappeared. In fact, both blackcurrant and young blackberry leaves have a pronounced fruit flavour and can be useful for flavouring syrups, jams and even custard bases for ice creams. Ingredients:
1kg apples, coarsely chopped (no need to core or peel) 
Blackcurrant and Blackberry Leaf Jelly Preparation:Method:Place the apples in an earthenware jug or a heat-proof glass vessel. Stand in a deep pan, fill with water 3/4 of the way up the sides of the jug and bring the water to a simmer. Allow to cook gently all day, or until the apples are reduced to a pulp. Stir in the water then turn into a jelly bag (or a colander lined with several layers of muslin) then set over a bowl and allow the liquid to drain over night. Don't be tempted to squeeze the bag or to press down on the contents, you will just end-up with a cloudy jelly. Allow to drip naturally (if you wish you can keep the fruit pulp to make fruit pies). The following day, measure the volume of liquid and add 375g sugar for every 500ml of liquid. Warm the sugar in an oven then add the fruit liquid and the sugar in a pan along with the lemon juice. Simmer gently until the sugar has dissolved then add the blackcurrant and blackberry leaves, bring the mixture to a rapid boil. Skim the surface, then continue boiling for 20 minutes. Remove the leaves then measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached. When ready allow the jelly to cool then pour into clean, sterilized jars that have been warmed in a cool oven. Seal, label and store until needed. |
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