Low Sugar Currant Jelly Recipe

Currant Jelly Recipe (2 Ingredients, No Added Pectin)

WebDec 19, 2023 · Making the Jelly. Measure the juice, and for each pint of juice, measure out one pound of cane sugar. (1 pound of granulated …

Rating: 5/5(1)
1. Wash currants, removing leaves and debris but leaving stems intact. Put currants in large stock pot and simmer on low heat, smashing occasionally, until soft.
2. Place cooked currants in cheese cloth or strainer to drain for several hours, preferably overnight.
3. Measure juice. For each pint of juice, measure out 1 pound of cane sugar. Set sugar aside.
4. Prepare canning jars, lids and water bath canner.

Preview

See Also:

Show details

Red Currant Jelly The Daring Gourmet

WebApr 1, 2024 · Weigh how much of berry pulp you have and then weigh an equal amount of sugar. Place the berry pulp and the sugar back in the …

1. Place the red currants in a heavy stock pot. Add just a little bit of water to the bottom of the pot - just enough to cover the bottom to prevent scorching. Cook the currants, stirring frequently, until they are soft and wilted.
2. Run the berries and liquid through a food mill (this is optional if you wish to remove the seeds). Weigh how much of berry pulp you have and then weigh an equal amount of sugar. Place the berry pulp and the sugar back in the pot. Bring it to boil, stirring constantly to prevent scorching, until the sugar is dissolved. Continue to boil for another 5-10 minutes and then do a wrinkle test to check if the jelly has set. You do this by placing a plate in the freezer for several minutes, then spoon a tiny bit of jelly onto the chilled plate and wait a couple of minutes. Push against the jelly mixture with your finger. If it wrinkles when you push it the jelly is set and ready. If it doesn't let the jelly mixture boil for a few more minutes before testing it again.
3. Ladle the hot jam into sterilized jars and wipe the rims clean before screwing on the lids. For long-term storage process in a water bath canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before removing the lid rings. Store in a dark, cool place where they will keep for at least 12 months.Alternatively you can skip the water bath process and let the jars cool completely after filling them and then store them in the fridge for up to several months.

Preview

See Also:

Show details

Red Currant Jelly Healthy Canning in Partnership with …

WebSep 17, 2016 · Then put back into jelly bag to drain. Don’t use a whisk to stir the jelly in the pot with, or it will create a lot of undesirable froth. No …

1. Clean the work surface; wash hands.
2. Wash red currants. Remove leaves. There is no need to remove the stems (aka "ribs"); you can just leave them on. In fact, many feel that the stems provide added pectin for a good set.
3. Place red currants and water in non-reactive saucepan.
4. Bring to a boil, then reduce to a simmer, covered, stirring occasionally and mashing gently every now and then until you have a pulp -- about 20 to 30 minutes. (Note: mash by hand, don't use a blender, food processor or anything mechanical as that will damage the pectin.)

Preview

See Also: Healthy RecipesShow details