Recipe for: REDCURRANT JELLY
Ingredients:
- 900g redcurrants, rinsed (but you can leave the stalks on)
- 450g granulated sugar
Method:
- place the currants in a preserving pan & add
150ml water
- bring to the boil, then simmer for 5 to 10
minutes until very tender, crushing them as they cook
- tip the whole lot into a jelly bag or clean
muslin & allow to drip overnight.
Do not squeeze the bag or the jelly will be cloudy
- next day, discard the solids in the jelly bag
& measure the juice
- in a clean pan, for every 600ml juice, add 450g
sugar
- heat gently, stirring to dissolve the sugar, then
raise the heat & boil rapidly for about 15 minutes or until the
setting point has been reached
- skim off any surface scum, and pot into dry warm
sterilised small jars
- cool, seal & label
What else you need to
know:
- exactly the same recipe can be used for
BLACKCURRANTS. Either jelly will be
clear & have an intense flavour
- great served with pork, chicken, turkey or lamb
roasts
- also good with pate or cheese, or spread on toast
for breakfast
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