INGREDIENTS

INSTRUCTIONS

In a large bowl combine the black currants and lemon juice.  Crush the
fruit with the back of a wooden spoon.  Let the fruit stand, covered,
overnight.
Tip the contents of the bowl into a preserving pan, bring to a boil
over low heat, and simmer for 15 or 20 minutes, or until the fruit is
softened completely.
Force the fruit through a fine sieve into a bowl.  Measure the
pur=82e and for every 2 cups pur=82e measure 1 cup of superfine
sugar.  Return the pur=82e to the pan and stir in the sugar.  Cook
the mixture over low heat, stirring frequently, until the sugar
dissolves.  Bring the mixture to a boil and boil it for about 30
minutes, or until it is very thick and easily comes away from the
sides of the pan.
Rinse out a large rectangular baking pan, 10 1/2 x 15 1/2 x 1 inch,
with cold water and shake it dry, leaving a few drops inside.  Pour
the fruit paste into the dish , smooth the surface, and let it stand,
covered loosely with foil, overnight.
Turn the paste out onto a work surface sprinkled generously with
granulated sugar.  Cut the slab into approximately 1 1/2-inch squares
and toss the squares in more granulated sugar to coat them
completely. Set the squares on a wire rack to dry for a few days and
then store in an airtight container, seperating the layers with wax
paper.
NOTE:  Fruit jellies or fruit pastes (from the French p=83tes de
fruits) are candies of concentrated flavor made from the pulp of a
fruit possessing a fair amount of sugar.  For variations based on
this technique, substitute an equal quantity of red currants.
blackberries, or raspberries for the black currants.  Other fruits
well suited to this concentrated form are apricots, quinces, and
plums.
MM Format by John Hartman Indianapolis, IN
20    January 1999
Posted to MM-Recipes Digest V4 #5 by "John M. Hartman"
<hartman@indy.net> on Jan 21, 1999

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