Redcurrant jelly
Bursting with sweet redcurrant flavour this delicious jelly is surprisingly easy to make but remember to allow time for straining.
Nutrition Facts
Ingredients
Instructions
Wash 1 kg(2¼ lb) rcurrants and place in a large saucepan or preserving pan and add 800ml (1¼ pt) water. There is no need to strip the currants from the stems. Bring to the boil then reduce the heat and simmer very gently for 30 minutes.
Strain the redcurrants and the juices through a a jelly bag or muslin into a bowl. Allow to stand until the juices have stopped dripping through the bag. about 1 to 2 hours to get the maximum amount of juice. Discard the fruit pulp.
Place a couple of saucers into the fridge.
Measure the juice obtained and return to the preserving pan. Add 75g (3oz) of sugar for each 100 ml (3½ floz) of juice.
Heat gently stirring until the sugar dissolves, then increase the heat and bring to a rolling boil. Boil for 6 minutes or until the temperature reaches 104-105°C(219-221 °F).
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Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.)Cook's Tip:Simmer the fruit gently so that the water doesn't evaopurate.Do Not press down the fruit or squeeze the bag as this will produce a cloudy jelly.Make sure you use a preserving pan or a very large saucepan as the jelly will rise high up the sides of the pan as it boils.How to test for a set
Before you start making your jam or preserve, place a couple of plates in the fridge to chill.
When you are ready to test for set, remove the pan from the heat. Drop a little of the preserve onto a chilled plate and return to the fridge for about 2 minutes. Gently push your finger into the mixture and see if it mounds and wrinkles. If so, the setting point has been reached.
If not, return the mixture to the boil for a few more minutes and retest. Repeat again as necessary until the setting point is reached.
See my preserving tips for more jam making hints and tips.Store:The jelly will keep un-opened for at least 1 year. Once opened store in the refrigerator.
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Reviews from the Original Source
Really easy recipe and has made 6 little pots of jewel like recurrent jelly. I didn’t quite get 1kg of redcurrants from our bush but made proportional adjustments and it has worked really well. I made it in a large creuset enamel pot and it took me 7 minutes from boiling point to setting point. Just had a taste on some bread … delicious.
instructions easy to follow and the results perfect.
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