Okay – the jam! Gently crush the currants with a potato masher. (Nutrition information is calculated using an ingredient database and should be considered an estimate. While they are cooking, gently crush the fruit with a potato masher or the bottom of a wine bottle to help release the juice. After picking so many currants off the existing bushes at our new home, I ran out of recipe ideas. But if you are blessed with an abundance of them, by all means, double the recipe. I’m kicking off the recipes of Red Currant Week with a basic, yet incredibly delicious Red Currant Jam. Ladle the hot, liquid jelly into the sterilized jars leaving 1/4 to 1/2 inch headspace. Jelly confiture is used as an independent treat, as well as as an addition to baked goods and confectionery. Total Time: 15 minutes. Boil on high heat and stir constantly with wooden spoon for 1 minute. Native to Europe, currants are either black or red berries commonly known for their use in jellies and jams. Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. When I began looking for recipes to make for #RedCurrantWeek, I found many jam recipes that seemed very complicated with many steps and used gelatin. Rinse the berries and place them in a sauce pan with the water. Once the jars are filled with jam, put on lids, tighten and turn the jars upside down for 5 minutes. (Or use a jam strainer kit if you have one!) No need to thaw the fruit before proceeding with the recipe. When the. How to Make Red Currant or Black Currant Jelly in 10 easy steps - fully illustrated, with complete, simple recipe and directions. Anyone can make Red Currant or Black Currant Jelly after reading this web page! Process in a boiling water bath for 5 minutes. Pour in water, and bring to the boil. If you are canning the jam you can place a canning kettle full of water on to boil at the same time as you wait for the jam to boil. I fooled you. If the jelly is ready before the jars are sterilized, simply remove the jelly from the heat until the jars are ready. Right, I have oodles of redcurrants and will be embarking this eveing on the first stage of redcurrant jelly If I am reading M Pattern Jam/Jelly/Preserves book correctly, you simmer up your redcurrants with a touch of water, stick in in a jelly bag (making do with old pillowcase) to drip, then for each 1pt of juice use 1lb sugar, boil till setting point. https://www.allotment-garden.org/recipe/137/redcurrant-jelly-recipe With the thermometer at 220F, it was fool proof. Wash the currants, but don't bother removing them from their stems. Once the sugar is completely dissolved, raise the heat to high and boil, stirring often, until the jam reaches the gel point. Last year I planted two redcurrant bushes with the idea of using their berries to make preserves. And it is not quite jelly as it has a slight thickness from the white currant flesh. Please see disclosure page for more information.” It is summer and all the fresh fruits are in front of our eyes, so why not to preserve it, why not to lock the feeling of summer in small pots and jars like I did with this red-currant … Since red currants are very tart, I knew more sugar was needed than I usually add to my jam … How to Make Red Currant or Black Currant Jelly in 10 easy steps - fully illustrated, with complete, simple recipe and directions. Jelly confiture is used as an independent treat, as well as as an addition to baked goods and confectionery. Cook, stirring, over medium-low heat until the red currants have released all of their juice, about 20 minutes. Cuisine: American, European. Reheat the jelly just back to a simmer before filling the jars. Print Pin Rate. Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food. Place red currants and water in a large, non-reactive pot. I choose to make red currant jam instead of tea, a very easy recipe. Place red currants and water in a large, non-reactive pot. Red currants are high pectin so you don't need to add any lemon juice. Pick all the stalks from the blackcurrants, place the fruit in a saucepan, cover with 250ml/9fl oz water and bring to the boil. Add sugar, stirring occasionally until sugar dissolves. Cook Time: 10 minutes. The method of cooking this five-minute is almost the same as the previous version. Screw on canning lids. Method. While a few sprigs of whitecurrants look pretty on a pavlova or cake, having such a good crop would have meant baking a lot of cakes. Place currants in large saucepan; stir in water. Red currant jelly is so easy to make and is in a completely different class than 99% of the jelly that is commercially available. Prep Time: 5 minutes. Thanks. Do not squeeze the jelly bag, muslin, or cheesecloth because that will result in a cloudy jelly. With Pomona’s Pectin, you can use your sweetener of choice, or no sweetener at all. Enjoy. Once opened, store the jars in the refrigerator just as you would with store-bought jams. Try thinning out the jelly with a little liqueur or fruit juice and spoon over a cheesecake, or use to glaze a fruit flan. It was interesting, different from jam but still has all those wonderful elements to it, like burning your tongue on the leftovers in the pan. You should have about 2 1/2 cups. In this video I will be showing you an easy way to separate the Red currants from the stalks and we will make a Jelly. Tips to make Red Currant Jelly Red currants are high in pectin content, so normal castor sugar is sufficient. Pour the mixture into a jelly bag like this and strain overnight. This is a small-batch recipe because currants can be both difficult to find and expensive unless you grow your own.