Red Currant Jelly Recipe

Red 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.

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Easy Red Currant Jelly Recipe {no pectin} + How to tips …

WEBJul 19, 2019 · Step 3. Cook the red currant jelly until it is set. Test if the jelly is set with a thermometer: 220 Fahrenheit/ 105 Celsius OR test by …

1. Place the currants into a cooking pot, add the water. Cook for 30 mins until red currants turn white. First on low heat, then increase and boil at the end.
2. Strain the boiled currants. Make sure to squeeze the fruit left overs well so that all the juice comes out. Discard the fruit parts.
3. Take the strained red currant water back to the heat and add all the sugar.
4. Mix everything well. Cook your jelly on a low rolling boil and stir occasionally. The cooking and reducing so that the jelly forms, can take around 70-90 minutes.

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Red Currant Jelly Practical Self Reliance

WEBJul 11, 2020 · Instructions. Place the unstemmed red currants into a saucepan with water (1/2 cup per pound or 2 cups total for this recipe). …

1. Place the unstemmed redcurrants into a saucepan with water (1/2 cup per pound or 2 cups total for this recipe). Bring the fruit to a boil, mashing the fruit to encourage the redcurrants to release their juices. Simmer 1-2 minutes and turn off the heat.
2. Pour the fruit pulp into a jelly bag (or cheesecloth-lined strainer) and allow the mixture to drip for several hours (or overnight). Squeezing the bag will result in a higher yield, but might affect the jelly clarity (it didn't affect mine, I squeezed).
3. Measure the resulting juice. For each cup of redcurrant juice, add 1 cup sugar.
4. (Optional) If canning, prepare a water bath canner.

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Tangy Redcurrant Jelly – No added Pectin! Days of Jay

WEBAug 28, 2020 · Instructions. Give the redcurrants a quick rinse, then put them, stems and all into a large, heavy-based saucepan with 250ml of …

1. Give the redcurrants a quick rinse, then put them, stems and all into a large, heavy-based saucepan with 250ml of water. Simmer very gently for 20 minutes, stirring occasionally, until the redcurrant have softened and given out all their juice.
2. Strain through a jelly bag (see note) or muslin into a clean saucepan. It’s important to leave the bag alone for an hour or more and let gravity do the work here as any squeezing of the bag will cause the jelly to be cloudy.
3. When the redcurrants have drained you should have around 300ml of juice. Add 225g of sugar and heat gently, stirring until the sugar is dissolved. Bring to the boil and cook for 8 minutes or until the mixture reaches 104.5°C/220°F on a sugar thermometer. Pour into small sterilised jars and seal.
4. Redcurrant jelly usually sets very quickly because of the high pectin content, so make sure to have your jars ready to go! If your jelly doesn't set immediately don’t be concerned, it can take up to 24 hours.

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