Redcurrant Jelly

Last year we made a mistake and gave the redcurrants away to a family friend. I think we regretted it from the minute we handed the fruit over. This year our aim is to use as much of our produce ourselves, preserving and canning too and then we will give what is left to friends. There are sure to be too many runner beans and green beans for the three of us. But redcurrants are the first produce that we are enjoying this year. What to make? Redcurrant Jelly of course!

We collected 3 1/2 pounds from our one bush. Back home the currants were gently washed.

The recipe is simple. Weigh the fruit (stalks included). Whatever the weight you will use the same quantity of warmed sugar.

Place the sugar in a lined baking tin and heat gently in the oven for five minutes. Place the currants in a saucepan and begin to boil the fruit. Stir the fruit to release the juice. Once the mixture has come to a boil add the warmed sugar slowly to the mixture whilst stirring.

Whilst the mixture boils for eight minutes. Make your contraption. Ours looked like this:

Yep. A stool turned upside down with a saucepan at the bottom and netting held in place at the top with elastic bands.

Once the eight minutes are up. Seive the mixture into another pot. This helps an awful lot in not having lots of pips and stalks in the netting. Slowly pass this mixture through the netting. It took quite a long time. But the result was worth it. When this is done put the jelly into your heated prepared jars and seal.

Do you have any good recipes that we can use the jelly with? I’d love to know.

~ Pru

Advertisements

5 thoughts on “Redcurrant Jelly

  1. Lyndsey – I will happily save you a pot. Just let me know if you are every flying over this way – it would be so much fun. I am always disappointed that I didn’t get to see Brette when she was in London.

  2. Pru: I was about to say, it’s too bad we’re not neighbors! The jelly looks divine! What’s your favorite thing to use it on?

    ~David~

  3. Oh David, the jelly is being used with chicken at the moment, but I’m looking forward to winter (which I think is going to begin in London any day now) for gravy, and a friend has a recipe for lamb with mint and redcurrant jelly which I must get from her – I’ll be sure to let you have the recipe.

    ~ Pru

Comments make my world go round! Please feel free to share your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s