Can I do anything tasty with black currant ‘jam’ from the jelly net?

[IzzyGee]

I made black currant jelly. The mush in the jelly net looks too good to throw away. It’s skin and the little end bit (no stalks). I suppose a spoon or two in a beef or venison casserole? With Guinness? Or would the sweetness just be wrong?

Taste it.
Is it too pippy?
Have the skins gone tough?
If not, use it.

Dip clusters in dark chocolate

Put in gin to make black currant gin

Use as a filling for flapjacks

Use in a frangipan tart

Freeze till you work something out.

And yes good in stews, like red currant jelly.

Ahh GIN! I have in the past made sloe gin but of course there’s no reason why I couldn’t make Ribena gin. I think I will do half in the beef I plan to cook tomorrow and half in a small bottle of gin. Thank you all.

i did raspberry jam and raspberry jelly once....I did not over strain all the juice out for the jelly and just pretended the mush was actual raspberries for the jam for weighing

it worked fine.

Maybe for blackcurrants you could go chutney ish...have you got plums and onions too?? or freeze the pulp and wait until you do have them.
or maybe some sort of fruit cheese, with some balsamic I can see that working.