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  Added: Jun 01, 2007  •  Visited (462)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Red Currant Jelly
What You Need:
  • 2 quarts fresh ripe red currants (3 pounds)
  • 3 cups water
  • 2 to 3 cups sugar, preferably superfine

  • How To Cook:
    1. Pick over the currants carefully, removing the stems and discarding any fruit that is badly bruised or shows signs of mold.

    2. Do not discard any underripe berries; although more tart than ripe currants, they contain more pectin, the substance that causes the fruit to jell, and a few will ensure a firm jelly.

    3. Wash the currants in a colander under cold running water, then drop them into an 8- to 10-quart pot. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to moderate and cook uncovered for 30 minutes, stirring occasionally.

    4. Set a colander or a sieve with protruding handles atop a large pot. Line the colander with 4 layers of dampened cheesecloth and pour in the currants. Allow the juice to drain into the pot without disturbing it; squeezing the cheesecloth will make the jelly cloudy.

    5. When the juice has drained through completely, measure it and return it to the pot. Discard the currants. Add 1 cup of sugar for each cup of juice and bring to a boil over high heat, stirring until the sugar dissolves.

    6. Boil uncovered until the jelly reaches a temperature of 220░F (or 8░F above the boiling point of water in your locality) on a jelly, candy or deep-frying thermometer.

    7. Remove the pot from the heat and carefully skim off and discard all the surface foam with a large spoon. Ladle the jelly into hot sterilized jars or jelly glasses.

    NOTE:
        Red currant jelly is the traditional accompaniment for roast lamb and game.
     
    To Make: 3 cups jelly
    This recipe is also available in:
    Cuisine ╗ Europe ╗ England
    Main Ingredient ╗ Berry ╗ Currant
    Dish ╗ Sauces & Condiments

     





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