Thursday, 31 July 2014

How to make redcurrant jelly

I have finished picking our redcurrant crop and and used the fruit to make redcurrant jelly. Redcurrants are packed with pectin so this is a jelly that sets easily.

Put the redcurrants into a jam pan. We strip them from stalks as we reuse the pulp afterwards. Cover with water, bring to the boil and then simmer for about two hours.

Strain through a jelly bag and measure the liquid.

We then use the pulp to add to other soft fruits to make summer fruit jam. Put the liquid into the jam pan and bring to the boil. Add a kilo of sugar for each litre of liquid. Bring back to the boil and keep up the heat until the setting point is reach (ie when you put a dollop of liquid on a saucer and it sets).

Then add to hot, sterilised jars.

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