My Blackcurrants

[Tilly2]

desperately need picking but I can't be bothered to sit and top and tail them. Any suggestions apart from leaving them for the birds?

[coccinelle]

You don't need to top and tail if you're making blackcurrant jelly. Only make as much as you need.

[Canary42]

Home-grown blackcurrants - mmmm yummy.

No such thing as a free lunch, so get topping and tailing.

[Tilly2]

I'll have a look for blackcurrant jelly, cocinelle.

[coccinelle]

Tilly; it's quite easy. Just cover the backcurrants with water and bring to boil and simmer to soften the fruit (about 40 minutes). Sieve the fruit through a jelly bag (or old teatowel). For every pint of juice add 1lb of sugar and do just like with jam.

[coccinelle]

sorry 'blackcurrants'!!

[Tilly2]

I'll have to go and buy some jars and some preserving sugar now. I don't have any jam making equipment. Can I use an ordinary saucepan?

[Tilly2]

I've just picked them. I have 2lbs of fruit.

[shoota]

Squash 'em, put them in a big bottle with 1/2lb of sugar and fill with gin. Shake till sugar dissolves.
Wait six months turning occasionally.
Drink.

[Tilly2]

Thanks shoota, sweety. I want to eat them not drink them. It seems like a waste of vitamin C otherwise. Just topped and tailed half of them. Am now bored. Will do the rest later.

[shoota]

Blackcurrant gin is rich in vit C and any that may be lost is more than compensated for by the anaesthetic effect.....

[shoota]

Dear heart.

[Tilly2]

oooer!

[diddlydo]

You don't need preserving sugar or a special pan - ordinary sugar, plus saucepan - the bigger the better. Do you not have a stash of old jam jars you can re-use?

[coccinelle]

I often use my pressure cooker pan as it's heavy, just make sure it's big enough so the jelly doesn't boil over. Just use ordinary granulated sugar i always do and use used jam jars or equivalent.

[Psybbo]

I think I'll go and pick some gooseberries

[tonyav]

but there all hairy, Psybbo.

[Psybbo]

Mmmmm, Tony x

[Tilly2]

Goosegogs, Psybbo.

[Psybbo]

Of course Tilly x

[tonyav]

10 points to Yilly for using the correct name.