Blackcurrants are truly Abundant in The Scottish Borders in early summer. This is a great way to preserve some of the harvest.
Ingredients:
- 500g blackcurrants
- 300gm brown caster sugar
- 300ml water
Method
- Place sugar and water in pan
- Heat to dissolve sugar
- Add the blackcurrants
- Gently simmer until blackcurrants are completely softened (30 mins approx..)
- Strain through a metal sieve
- Bottle in sterilised jars.
Will keep for up to a month.
If you wish to keep for longer, return juice to heat at step 5. Add the juice of two lemons and boil to reduce to a thicker syrup before bottling.
Download the recipe sheet to try this for yourself here
