Homemade Blackcurrant Pâte de Fruit (Fruit Jellies)

Cooking method

1. Step 1:

   

   How do you make homemade blackcurrant fruit jellies? Gather your ingredients. You can use fresh or frozen currants.

2. Step 2:

   

   First, pick over the berries, removing any twigs, leaves, and bits of debris. Rinse them well through several changes of water, then drain off the excess in a colander.

3. Step 3:

   

   Put the berries in a deep container that's easy to work in with an immersion blender, and blend them smooth. You could also use a countertop blender, a food chopper, or a meat grinder.

4. Step 4:

   

   Pour the berry purée into a saucepan, add the sugar, and mix well.

5. Step 5:

   

   Set the pan over medium heat. Stir constantly to dissolve the sugar and bring the mixture to a boil. Lower the heat and simmer for another 15 minutes.

6. Step 6:

   

   Before using agar-agar, read the package instructions carefully — strengths vary, so the right ratio of fruit to agar will be listed there. While the currants simmer, warm a little water (warm, not hot) and pour it over the amount of agar-agar you need. Let it swell for 5 minutes.

7. Step 7:

   

   Pour the softened agar-agar into the pan with the currants and stir until smooth. Cook, stirring so the agar doesn't scorch, for another 10 minutes.

8. Step 8:

   

   Let the mixture cool for 10–20 minutes, then pour it into a mold. Any mold works — glass, enameled, or silicone. With silicone, just pour the warm jelly straight in; with other materials, line the bottom and sides with plastic wrap so the set jelly lifts out easily. Leave it in a cool place for about an hour. The longer it sets, the firmer and tastier it gets — I leave it overnight.