Red Currant Jelly
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Course
Condiments
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Cuisine
International
Red Currant Jelly
Description
This Red Currant Jelly recipe begins by gently cooking rinsed red currants with a splash of water to soften. After cooking, the fruit and juice can be passed through a food mill to remove seeds and stems if desired, creating a smooth pulp. The pulp is weighed, and an equal amount of sugar is added. The mixture is heated to dissolve sugar and boiled further to reach the setting point.
The setting point is checked using a wrinkle test, where a cooled plate helps determine if the jelly has achieved the desired gel by pushing it to see if it wrinkles. The jelly is cooked accordingly to reach the proper firmness without overcooking. The result is a clear, bright-tasting jelly that preserves the tart and fresh qualities of red currants, with no added pectin mentioned.
Red Currant Jelly is excellent for spreads or as a glazing agent in various recipes. Using a food mill is optional depending on your texture preference.
Ingredients
- red currants rinsed and drained (leaves removed; if you're using a food mill to remove the seeds you do not need to remove the stems, fresh or frozen
- sugar (an equal amount in weight to the weighed berry pulp; see directions below)
Instructions
- Place the red currants in a heavy stock pot. Add just a little bit of water to the bottom of the pot - just enough to cover the bottom to prevent scorching. Cook the currants, stirring frequently, until they are soft and wilted.
- Run the berries and liquid through a food mill (this is optional if you wish to remove the seeds). Weigh how much of berry pulp you have and then weigh an equal amount of sugar. Place the berry pulp and the sugar back in the pot. Bring it to boil, stirring constantly to prevent scorching, until the sugar is dissolved. Continue to boil for another 5-10 minutes and then do a wrinkle test to check if the jelly has set. You do this by placing a plate in the freezer for several minutes, then spoon a tiny bit of jelly onto the chilled plate and wait a couple of minutes. Push against the jelly mixture with your finger. If it wrinkles when you push it the jelly is set and ready. If it doesn't let the jelly mixture boil for a few more minutes before testing it again.
- Ladle the hot jam into sterilized jars and wipe the rims clean before screwing on the lids. For long-term storage process in a water bath canner for 5 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours before removing the lid rings. Store in a dark, cool place where they will keep for at least 12 months.Alternatively you can skip the water bath process and let the jars cool completely after filling them and then store them in the fridge for up to several months.
User Reviews
Overall Rating
5
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