Tuesday, 2 September 2014

Redcurrant Jelly fest

We left redcurrant picking till later this year - what with all the rain this summer things took a little longer to ripen. But it was worth the wait. The berries were plentiful, large and deep ruby in colour. In total we picked 12kg of fruit - freezing 2/3rds and making 4 lge jars and 3 smaller jars of jelly from the rest.

12kg of redcurrants picked on just one day
The best jelly recipe.

It's an old recipe so I use imperial measurements as it makes life a lot simpler. Redcurrants are high in pectin so setting is never a problem - that being the case you can use granulated sugar.

  • Wash the berries - there's no need to remove them from the stalks - discard leaves and other debris.
  • Place berries in a large pan - for every 3 lb of fruit add 1 pint of water.
  • Simmer gently for 30 minutes until the fruit is really mushy.
  • Line another large saucepan with a cloth or jelly bag, and pour cooked berries into the cloth.
  • Tie the cloth up, and raise it so the juice can run freely into the pan below.
  • Leave this to strain overnight.
  • Discard the contents of the cloth.
  • Measure the juice extract. For every 1 pint of juice add 1 lb of sugar to the pan.
  • Heat gently, stirring until the sugar has dissolved.
  • Bring to the boil and boil rapidly for 15 minutes.
  • Test for set. (Take a saucer that's been in the freezer, drip some jelly onto it and leave for a minute. If it crinkles when you run your finger through it then its reached setting point).
  • Remove from heat.
  • Skim off scum with a slotted spoon.
  • Pour jelly into clean sterilised jars. To sterilise your clean jars place in oven for 20 mins at 130 - remove from oven and pour jelly into warm jars. Put the lids on straight away.

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