Blackcurrants are a 3:2:2....that means three portions of fruit to 2 of sugar and 2 of water.
So, for a kg of fruit you need about 700g of sugar and the same of water.
It's not rocket science accuracy but it works.
If you've a lemon to hand, it kind of adds to the flavour I find.
Put the water into a pot, add the sugar and stir over a gentle heat until it dissolves.
Wash the fruit (if fresh picked), if it's frozen just add straight from the bag, works with the mixed fruit bag too, with rasps and brambles/blackberries.
Stir and bring the pot up to a gentle simmer. The fruits will burst (especially if they were frozen) and slowly seep all that goodness into the liquid. 20 minutes or so.
Don't boil, if you do cook it too long you'll end up with jam
Take pot off the heat and let it cool.
Strain.....depends on just how clear you want your homemade cordial.
If you're making it to use right away then a quick strain through a fine sieve will be fine, if you're going to bottle and keep for a bit you need to strain really well....line the sieve with kitchen paper towels kind of thing. I use a jelly bag but not everyone has one, paper towels will work, just it's a bit messy.
If you hot wash jars or bottles, and then rinse them out with boiling water that'll pretty much sterilise them.
Pour the cordial in and seal. Best kept in the fridge to be honest. Happily keeps for about a month.
Watch it for fermentation. It won't be toxic, but it needs dealt with. A bottle left too long can explode.....don't ask me about the mess !
If I'm making it to keep I put mine into kilner jars and pressure cook them. I heat the liquid up a bit before I put it into the jars. It lasts right through until I pick the next crop that way.
M
So, for a kg of fruit you need about 700g of sugar and the same of water.
It's not rocket science accuracy but it works.
If you've a lemon to hand, it kind of adds to the flavour I find.
Put the water into a pot, add the sugar and stir over a gentle heat until it dissolves.
Wash the fruit (if fresh picked), if it's frozen just add straight from the bag, works with the mixed fruit bag too, with rasps and brambles/blackberries.
Stir and bring the pot up to a gentle simmer. The fruits will burst (especially if they were frozen) and slowly seep all that goodness into the liquid. 20 minutes or so.
Don't boil, if you do cook it too long you'll end up with jam
Take pot off the heat and let it cool.
Strain.....depends on just how clear you want your homemade cordial.
If you're making it to use right away then a quick strain through a fine sieve will be fine, if you're going to bottle and keep for a bit you need to strain really well....line the sieve with kitchen paper towels kind of thing. I use a jelly bag but not everyone has one, paper towels will work, just it's a bit messy.
If you hot wash jars or bottles, and then rinse them out with boiling water that'll pretty much sterilise them.
Pour the cordial in and seal. Best kept in the fridge to be honest. Happily keeps for about a month.
Watch it for fermentation. It won't be toxic, but it needs dealt with. A bottle left too long can explode.....don't ask me about the mess !
If I'm making it to keep I put mine into kilner jars and pressure cook them. I heat the liquid up a bit before I put it into the jars. It lasts right through until I pick the next crop that way.
M
