Apple & Blackcurrant Marmalade

Makes 1.3kg (3lb)


  • 500g (1lb 2oz) blackcurrants
  • 500g (1lb 2oz) apples, cut into large chunks
  • warmed sugar
  1. Strip the blackcurrants from their stalks by running the tines of a fork through the stems.
  2. Place all the fruit together in a pan with 3 tablespoons water (just enough to keep the fruit from catching on the bottom of the pan). Simmer gently until the fruit is soft, the juices flow and the apples are fluffy. Remove from the heat and leave until cool enough to handle.
  3. Press the fruit mixture through the fine disc of a food mill or a sieve into a bowl. Weigh the purée, then pour it into a preserving pan and add an equal weight of warmed sugar. Stir over a low heat until all the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point.
  4. Pour the marmalade into hot, sterilised jars and seal.


100 Jams, Jellies, Preserves & Pickles by Gloria Nicol is published by CICO Books at £12.99, paperback, and available from all good bookshops or call 01256-302699 quoting GLR6CK to purchase a copy at the special price of £10.99 including free p&p. Visit