Blackcurrant fruit pastilles

PT1H

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Ingredients

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Imperial

  • 225g of blackcurrants
  • 185g of caster sugar, plus extra for dusting
  • 1 dash of water
  • 50g of liquid glucose
  • 1.5g of citric acid
  • 9g of pectin
1
Make a blackcurrant purée by gently heating the blackcurrants, 85g of the sugar and water in a pan. Stir slowly until the sugar has dissolved, and then strain through a fine sieve. Allow to cool
2
Put the blackcurrant purée and glucose in a saucepan and bring to the boil. Mix together the remaining caster sugar, citric acid and pectin until lump free and add this to the saucepan with the blackcurrant purée mixture
3
Double line a 10cm square container with cling film
4
Using a sugar thermometer, cook the blackcurrant mixture until the temperature reaches 116°C, then pour the mixture into the container. Place in the fridge for around 30 minutes until set
5
Once set, remove from the container and cut into 1 1/4cm squares. Lightly dust with caster sugar and serve
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