Redcurrant Jelly
Mar. 28th, 2012 11:29 am![[personal profile]](http://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mrs_tribble posting in ![[community profile]](http://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
in_a_pickleI have plans for many different pickling projects over the summer, and one of the first that I'll be able to harvest the ingredients for from my own garden is redcurrants; I ordered four beautiful bushes in January and all are doing fabulously. I'll probably end up with more berries than I need for one batch, but that's okay - they can be frozen!
Anyway, here's a simple recipe for redcurrant jelly. You can use it for many different things, but I personally favour making a lovely rich redcurrant sauce to go with a nice piece of venison.
Redcurrant Jelly
1kg redcurrants
Granulated sugar
Method:
Place whole redcurrants in a large pan with 400ml water. Simmer for about 45 minutes until berries are soft and have released all their juices. Strain through a jelly bag - preferably overnight. Do not squeeze, poke or force the pulp through though, as your jelly will end up cloudy.
The next day measure the amount of juice and pour in to a clean large pan. Bring to the boil, and add 450g sugar for every 600ml juice. Stir until all sugar is dissolved, then boil rapidly for eight minutes or until setting point is reached.
Remove from heat and stir to disperse any scum. Pour in to warm sterilised jars and seal. Tap jars to disperse any air.
As a variation, you can add a couple of tablespoons of fresh, chopped mint for the last 2-3 moments of cooking.
Anyway, here's a simple recipe for redcurrant jelly. You can use it for many different things, but I personally favour making a lovely rich redcurrant sauce to go with a nice piece of venison.
Redcurrant Jelly
1kg redcurrants
Granulated sugar
Method:
Place whole redcurrants in a large pan with 400ml water. Simmer for about 45 minutes until berries are soft and have released all their juices. Strain through a jelly bag - preferably overnight. Do not squeeze, poke or force the pulp through though, as your jelly will end up cloudy.
The next day measure the amount of juice and pour in to a clean large pan. Bring to the boil, and add 450g sugar for every 600ml juice. Stir until all sugar is dissolved, then boil rapidly for eight minutes or until setting point is reached.
Remove from heat and stir to disperse any scum. Pour in to warm sterilised jars and seal. Tap jars to disperse any air.
As a variation, you can add a couple of tablespoons of fresh, chopped mint for the last 2-3 moments of cooking.
