Black Currant Butter Recipe

Ingredients:

4 lb (1.8 kg) black currants
3 pints (1.7 litres) water
Sugar

Method:

Wash the fruit and place in a large saucepan with the water.
Bring to the boil then simmer until the black currants are very soft.
Push the fruit and cooking liquid through a fine sieve and weigh the pulp.
Allow ¾ lb (340 g)of sugar to each l lb (450 g) of pulp.
Return the pulp to the pan and simmer until it ihas reduced by about one-third or until thick.
Add the sugar and stir until dissolved.
Simmer until the desired consistency.
Spoon into clean, dry, warm, sterilized jars.
Cover and seal with an airtight lid.
Label with date and contents when fully cooled.

Makes about 4 lb (1.8 kg) of Black Currant Butter.

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