-
1
In a large bowl combine the black currants and lemon juice.
-
2
Crush the fruit with the back of a wooden spoon.
-
3
Let the fruit stand, covered, overnight.
-
4
Tip the contents of the bowl into a preserving pan, bring to a boil over low heat, and simmer for 15 or possibly 20 min, or possibly till the fruit is softened completely.
-
5
Force the fruit through a fine sieve into a bowl.
-
6
Measure the puree and for every 2 c. puree measure 1 c. of superfine sugar.
-
7
Return the puree to the pan and stir in the sugar.
-
8
Cook the mix over low heat, stirring frequently, till the sugar dissolves.
-
9
Bring the mix to a boil and boil it for about 30 min, or possibly till it is very thick and easily comes away from the sides of the pan.
-
10
Rinse out a large rectangular baking pan, 10 1/2 x 15 1/2 x 1 inch, with cool water and shake it dry, leaving a few drops inside.
-
11
Pour the fruit paste into the dish , smooth the surface, and let it stand, covered loosely with foil, overnight.
-
12
Turn the paste out onto a work surface sprinkled generously with granulated sugar.
-
13
Cut the slab into approximately 1 1/2-inch squares and toss the squares in more granulated sugar to coat them completely.
-
14
Set the squares on a wire rack to dry for a few days and then store in an airtight container, seperating the layers with wax paper.
-
15
NOTE: Fruit jellies or possibly fruit pastes (from the French pates de fruits) are candies of concentrated flavor made from the pulp of a fruit possessing a fair amount of sugar.
-
16
For variations based on this technique, substitute an equal quantity of red currants.
-
17
blackberries, or possibly raspberries for the black currants.
-
18
Other fruits well suited to this concentrated form are apricots, quinces, and plums.
-
19
Perfect Preserves
