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Make a blackcurrant purée by gently heating the blackcurrants, 85g of the sugar and water in a pan. Stir slowly until the sugar has dissolved, and then strain through a fine sieve. Allow to cool
Put the blackcurrant purée and glucose in a saucepan and bring to the boil. Mix together the remaining caster sugar, citric acid and pectin until lump free and add this to the saucepan with the blackcurrant purée mixture
Double line a 10cm square container with cling film
Using a sugar thermometer, cook the blackcurrant mixture until the temperature reaches 116°C, then pour the mixture into the container. Place in the fridge for around 30 minutes until set
Once set, remove from the container and cut into 1 ¼cm squares. Lightly dust with caster sugar and serve