| • | 3 cups The Perfect Purée Black Currant Puree, thawed |
| • | 1 cup fresh black currants, washed, dried and stems removed |
| • | 1 1/2 cups white sugar |
| • | 1 tbsp. lemon juice |
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| Method: |
| 1. | Add the black currants and puree to a deep pot along with the sugar and lemon juice. |
| 2. | Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot. |
| 3. | Use a potato masher to mash the currants until they begin to fall apart. |
| 4. | When the mixture begins to boil, continue to stir every 30 seconds or so. |
| 5. | Continue boiling as the temperature climbs and don’t let it stop boiling until it reaches 220°F. |
| 6. | Once the correct temperature is reached, remove the pot from the heat and allow to cool. |
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