[LivvyW]

Hi,

I sieved the pulp after straining the fruit to make blackcurrant jelly.

I was left with 10 0z of lovely blackcurrant puree.

I have added 5oz of sugar and its simmering on the hob.

Questions:
1. How will i know when it's done?
2. How long should it keep for?
3. Will it freeze ok?

Anyone know?

[Beetroot queen]

I tested mine for a set like jam, mine kept fine, i put the open jar in the fridge the rest in a cool dark cupboard

[mumofstig]

bit of info here
link

[Beetroot queen]

sorry I thought you were talking about a jelly as in clear used with meat

I will go and get my glasses 

[LivvyW]

I am going to make the jelly with the juice, but as per the info on the site, you can use the leftover pulp to make fruit butter.

I've never seen or tried it, so i don't really know what i'm doing.

I am testing for set like a jam/jelly and it is getting firmer.

It tastes great, not as sweet as the jams i've been making.  You use half the sugar, that's why i'm not sure how long it will keep.

I'm going to have to make a Victoria sponge tomorrow.

Thanks for your help. I'll let you know how i get on.

[mumofstig]

Cheeses can be stored for up to 4 months and are often better if left to mature for 2 months before using.

Fruit butters, due to the lower sugar content, generally have a storage life of only a few weeks and, once opened, should be eaten with a few days.