Gelée de cassis

Ingredients

• blackcurrants
• 1/2 glass water
• 850 grammes sugar
• 2 décilitres white currant 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.