Blackcurrant cordial

[Beersmith]

Does anyone have a good recipe? 

All my attempts taste fine initially, but tend to set like a jam or jelly rather than stay liquid.  I suppose the pectin in the fruit is the cause. Do I have to boil the fruit without the sugar? Any advice would be welcome.

[Beersmith]

[Obelixx]

I followed a recipe like the one in this link a few years ago when we had a glut and it was delicious.   Unopened bottles kept in a cool dark place lasted well into winter but we kept them in the fridge once open.   I might just make some more and try it with the lemongrass variation.

https://www.olivemagazine.com/guides/blackcurrant-and-lemongrass-cordial/

[Beersmith]

I followed a recipe like the one in this link a few years ago when we had a glut and it was delicious.   Unopened bottles kept in a cool dark place lasted well into winter but we kept them in the fridge once open.   I might just make some more and try it with the lemongrass variation.

https://www.olivemagazine.com/guides/blackcurrant-and-lemongrass-cordial/

Many thanks.  Concerned it might not keep, I have clearly been boiling too long and with the fruit and sugar together.  I'll give this a go!!

[Obelixx]

If you sterilise your bottles and seal them well while it's still hot they should be fine for more than a month.

The other thing you could try is blackcurrant vinegar or blackcurrant gin or vodka which will last years and just keep maturing https://hedgecombers.com/homemade-blackcurrant-cassis-recipe/

I bottled some damsons in vodka and gin in 2016 using the harvest from our trees in the Belgian garden, just before we moved here in 2016.  Last spring, whilst cleaning and re-organising all my pantry shelves i found them and strained them and they were just fine and the strained liqueur was very tasty already and is now maturing nicely ready for this winter.