Gelée de cassis

Ingredients

• Blackcurrants, well ripened
• /2 glass water per kilo of fruit
• grammes sugar per litre of juice
• decilitres white currant juice per litre of blackcurrant juice

Instructions

1. Strip the blackcurrants into a terrine and put them in the pan with half a glass of water per kilo of fruit.
2. Set the pan at the corner of the fire and let them melt: the skins burst and the juice runs out.
3. Turn them onto a sieve set over a terrine and let the juice run through.
4. Weigh 850 grammes of sugar per litre of juice; dissolve it in the pan and cook it to the ball, skimming thoroughly.
5. Add the blackcurrant juice with 2 decilitres of white currant juice per litre.
6. Hold at the side of the fire a few minutes to dissolve the sugar, then cook over a brisk fire to the small nappe, skimming carefully.