1 Wash your redcurrants well, keep only the fruits.
2/ Blend the redcurrants and sugar in a blender.
3/ Pour into a saucepan and cook over low heat for 20 minutes.
4/ Blend again quickly for 20 seconds.
5/ Pass the coulis through a fine sieve (chinois) to remove all the seeds.
6/ Heat again to 100°C (210°F) for 5 minutes and pour your coulis into your sterilized jars.
7/ Close each jar hermetically and turn them upside down until completely cooled.
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