White Currant Jelly Recipe

whitecurrant jam Recipes Made Easy

WEBJul 29, 2016 · Strip the currants from the stem and place in a saucepan with the water. Cook until tender. Strain through a sieve. Place the fruit pulp …

Rating: 4.6/5(13)
1. wash the fruit and strip the berries from the stem. Place in a saucepan with 500ml water. Heat gently and cook until the berries are very tender about 10 to 15 minutes.
2. Strain through a nylon sieve (see hints, tips and variations) pressing out as much fruit pulp as you can. Discard the seed and skin.
3. Place the fruit pulp in preserving pan or large saucepan and add the sugar. Heat gently, stirring frequently until all the sugar has dissolved.
4. Once all the sugar has been dissolved bring the mixture to a rolling boil and boil rapidly until setting point is reached. See below. This should take about 6–10 minutes.

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Currant Jelly Recipe Martha Stewart

WEBJul 27, 2023 · Add sugar and cook: Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; …

1. In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
2. Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
3. Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
4. Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.

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