Towards the end of the cooking time, press the currants with a potato masher or jam skimmer to break the skins and release the juice. Strain through a jelly bag suspended over a large bowl and ...

Lightly mash the currants and let them cook for an additional ... cover and store in the refrigerator for up to 3 days. For the jelly: Measure 100ml of the blackcurrant juice into a small saucepan ...

When I tasted this Aroha elderflower and green currant juice I immediately began ... This low-fat, no added sugar dessert recipe is a superb way to savour the delicious clean flavours of the ...

Remove the pan from the heat and cool slightly. Tie a jelly bag (or a clean sheet of muslin) to something appropriate so it can dangle over a bowl. Carefully pour the contents into the jelly bag ...