Recipes Using Red Currant Jelly

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 …

Rating: 5/5(10)
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.

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Red Currant Jam (Redcurrant Jelly) Where Is My Spoon

WebAug 1, 2020 · Bring to a simmer and cook gently for about 20 minutes, stirring occasionally, until the berries break down and are soft. Pass …

1. Wash the berries and place them in a pot. They should be still attached to the stems, don't bother removing those. Add the water, it should be enough to cover the bottom of the pot.
2. Bring to a simmer and cook gently for about 20 minutes, stirring occasionally, until the berries break down and are soft.
3. Pass through a sieve (or use a food mill). Press the leftovers in the sieve gently with the back of a spoon to help release all the puree. Discard the stems and the seeds left in the sieve.
4. Weigh the berry puree. Place it into a large pot and add the exact same amount of sugar. Stir well.

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